Hi Guys! Thank you so much for reading! Wednesday night, my mom fixed us supper from some recipes from one of her cookbooks. When we sat down to eat, I was like “Wow! All this stuff is sooo good for your skin! This is going on my blog on Friday!” So, here it is!
The meal was from one of her favorite cookbooks called Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon, Mary Enig, and Marion Dearth (Illustrator) She fixed Salmon (oriental style) with brown rice and asparagus (with shallots and sesame seeds) The salmon, brown rice, and asparagus are loaded with nutrients. Salmon- Salmon has omega-3 fatty acids which help repair and protect your skin from sun damage. Omega three is also your skin’s “gate keeper”, they will allow the good guys in and destroy the bad guys. Salmon also strengthens your immune system and keeps your digestive system in sync. You may not know it, but a poor immune health and digestive health can actually cause skin conditions like eczema and acne, and make them worse. Brown Rice- It is very important when I say brown rice. Not white rice. Refined carbs can spike your insulin and cause it to be unsteady which releases a hormone that causes acne. I also talked about whole grains on my first “Eating Beautifully” post, and mentioned whole grains. They have dietary fiber which regulates bowel movements and rids your body of toxins. Asparagus-Six spears of asparagus contain 25 percent of the recommended daily intake of vitamin A. Vitamin A is a powerful antioxidant in the body that can protect the skin against sun damage. Vitamin A also reduces the production of sebum from the pores and prevents acne breakouts due to oily skin and blockages.
RECIPE!
Salmon: oriental style Serves 6
2 pounds wild salmon filet
4 Tbsp sesame seeds
1.5 Tbsp rice vinegar
3 Tbsp naturally fermented soy sauce
2 Tbsp toasted sesame oil
1 Tbsp grated ginger (I've been lazy before and simply chopped roughly!)
1 bunch finely chopped green onions
3 cloves garlic, minced
Grated zest from one lemon
Pre-heat oven to 350F. Oil or butter a glass baking dish large enough to hold the salmon.
Place salmon filets skin side down in the dish. Combine all other ingredients and pour over the salmon. Use back of spoon to spread out the ingredients evenly over the salmon.
Cover the dish with aluminum foil, and bake for 15 minutes. Remove foil and bake for another 3-5 minutes, until salmon is just cooked through. (I usually already turn off the oven after removing the foil.)
Slice salmon into servings, transfer to individual plates and spoon the sauce over each slice.
Asparagus with sesame seeds Serves 6
2½ lb asparagus, trimmed
2 tbsp melted butter
2 tbsp minced shallots
2 tbsp sesame seeds, lightly toasted
1 lemon
salt to taste
Preheat oven to 400°F.
Place butter and asparagus in an ovenproof baking dish, and toss asparagus to completely coat with butter. Bake for about 8 minutes, shaking the dish every 2 minutes or so. Add the shallots and sesame seeds, shake the dish again, and bake 1 minute more.
Transfer asparagus to heated serving bowl, and squeeze lemon juice all over. Season to taste with salt.
Brown Rice Serves 6
1 cup of organic brown rice (I prefer short grain style)
1 tsp raw apple cider vinegar (or lemon juice)
2 cups warm filtered water
1/8 teaspoon of Celtic sea salt
Add above ingredients to a medium ceramic (or glass) mixing bowl and thoroughly combine.Cover the bowl and place it in a warm area of your kitchen overnight (8-12 hours). After soaking time is completed, drain mixture using a fine-mesh strainer and gently rinse. Place drained rice in medium saucepan and add approximately 1 3/4 cups water (or *bone broth). Bring to a boil. Then, immediately cover and reduce heat until you achieve a gentle simmer. Cook approximately 25-40 minutes until rice has absorbed the liquid and reached the consistency you desire.
Thanks for reading! Monday, I will have a hair care and maybe a tutorial of some kind on my beauty page! Please share on your Instagram, Facebook, Twitter and all your friends/family! Xoxo, Allie.
The meal was from one of her favorite cookbooks called Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon, Mary Enig, and Marion Dearth (Illustrator) She fixed Salmon (oriental style) with brown rice and asparagus (with shallots and sesame seeds) The salmon, brown rice, and asparagus are loaded with nutrients. Salmon- Salmon has omega-3 fatty acids which help repair and protect your skin from sun damage. Omega three is also your skin’s “gate keeper”, they will allow the good guys in and destroy the bad guys. Salmon also strengthens your immune system and keeps your digestive system in sync. You may not know it, but a poor immune health and digestive health can actually cause skin conditions like eczema and acne, and make them worse. Brown Rice- It is very important when I say brown rice. Not white rice. Refined carbs can spike your insulin and cause it to be unsteady which releases a hormone that causes acne. I also talked about whole grains on my first “Eating Beautifully” post, and mentioned whole grains. They have dietary fiber which regulates bowel movements and rids your body of toxins. Asparagus-Six spears of asparagus contain 25 percent of the recommended daily intake of vitamin A. Vitamin A is a powerful antioxidant in the body that can protect the skin against sun damage. Vitamin A also reduces the production of sebum from the pores and prevents acne breakouts due to oily skin and blockages.
RECIPE!
Salmon: oriental style Serves 6
2 pounds wild salmon filet
4 Tbsp sesame seeds
1.5 Tbsp rice vinegar
3 Tbsp naturally fermented soy sauce
2 Tbsp toasted sesame oil
1 Tbsp grated ginger (I've been lazy before and simply chopped roughly!)
1 bunch finely chopped green onions
3 cloves garlic, minced
Grated zest from one lemon
Pre-heat oven to 350F. Oil or butter a glass baking dish large enough to hold the salmon.
Place salmon filets skin side down in the dish. Combine all other ingredients and pour over the salmon. Use back of spoon to spread out the ingredients evenly over the salmon.
Cover the dish with aluminum foil, and bake for 15 minutes. Remove foil and bake for another 3-5 minutes, until salmon is just cooked through. (I usually already turn off the oven after removing the foil.)
Slice salmon into servings, transfer to individual plates and spoon the sauce over each slice.
Asparagus with sesame seeds Serves 6
2½ lb asparagus, trimmed
2 tbsp melted butter
2 tbsp minced shallots
2 tbsp sesame seeds, lightly toasted
1 lemon
salt to taste
Preheat oven to 400°F.
Place butter and asparagus in an ovenproof baking dish, and toss asparagus to completely coat with butter. Bake for about 8 minutes, shaking the dish every 2 minutes or so. Add the shallots and sesame seeds, shake the dish again, and bake 1 minute more.
Transfer asparagus to heated serving bowl, and squeeze lemon juice all over. Season to taste with salt.
Brown Rice Serves 6
1 cup of organic brown rice (I prefer short grain style)
1 tsp raw apple cider vinegar (or lemon juice)
2 cups warm filtered water
1/8 teaspoon of Celtic sea salt
Add above ingredients to a medium ceramic (or glass) mixing bowl and thoroughly combine.Cover the bowl and place it in a warm area of your kitchen overnight (8-12 hours). After soaking time is completed, drain mixture using a fine-mesh strainer and gently rinse. Place drained rice in medium saucepan and add approximately 1 3/4 cups water (or *bone broth). Bring to a boil. Then, immediately cover and reduce heat until you achieve a gentle simmer. Cook approximately 25-40 minutes until rice has absorbed the liquid and reached the consistency you desire.
Thanks for reading! Monday, I will have a hair care and maybe a tutorial of some kind on my beauty page! Please share on your Instagram, Facebook, Twitter and all your friends/family! Xoxo, Allie.