Beauty Beat. Eat Your Way to Beautiful Skin! Recipes Included

March 27, 2008 • Beauty


We normally don’t write about food, but we should. It’s one of our favorite things! Food Network chef and nutritionist Robin Miller and dermatologist Dr. Jeanine Downie teamed up yesterday to demonstrate a dual approach to healthy skin care. “Viva VIVITÉ: Robin Miller’s Recipes for Healthy Skin” are six new healthy skin recipes packed with natural ingredients and antioxidants that beautify you from the inside out. Luckily, Second City Style got to try them all! Yummy. Don’t worry, we will share the recipes with you.

The 6 new and easy to prepare recipes, such as Green Tea Poached Salmon with Sesame-Soy Drizzle Thai Chicken with Tropical Fruit Salsa were designed to inspire women to make skin-savvy food choices to help protect our skin. It’s nothing new. Nutritionists will tell you, eating foods rich in natural antioxidants like green tea, pomegranate, citrus and olive leaf extract maximizes skin cell protection from the inside. Dermatologists and skin care specialists have long shared with their patients the benefits of antioxidants when used as part of a skin-care regimen that protects the skin from free radical damage.

This two-pronged approach to skincare is important for women of all ages. It’s never to early or too late to start eating healthy and pay attention to your skin. Seriously. We abused our skin too. Who didn’t sunbath with baby oil in the 80’s?

Robin Miller

The 6 recipes include: Virgin Pomegranate Blueberry Rickys; Mixed Bean Salad with Mandarin Oranges & Pomegranate Vinaigrette; Thai Chicken with Tropical Fruit Salsa; Green Tea Poached Salmon with Sesame-Soy Drizzle; Sweet-and-Hot Shrimp Skewers with Chipotle Sauce and Creamy Lemon Dip; Orange Anise Sorbet with Chamomile Tea

Trust us, they are totally yummy!

Green Tea Poached Salmon with Sesame-Soy Drizzle

For a splash of green color and added nutrition, add 1 cup snap peas to simmering liquid (with the salmon) for the last minute of cooking. Serve crisp-tender snap peas alongside salmon.
Serves 4

4 teabags green tea
1 tablespoon chopped fresh ginger
2 cloves garlic, chopped
4 salmon fillets or steaks (about 5 ounces each)
3 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 teaspoon Dijon mustard
Salt and ground black pepper
Chopped fresh basil for garnish, optional

Combine teabags, 4 cups of water, ginger, and garlic in a large saucepan.  Set pan over high heat and bring to a boil.  Reduce heat to medium and bring to a simmer.  Add salmon to simmering liquid and cook 10 minutes, until fish is fork-tender. 
Meanwhile, in a small bowl, whisk together soy sauce, sesame oil and Dijon mustard.  Transfer salmon to a serving platter, arranging bits of ginger and garlic over top.  Season the top of fish with salt and pepper.  Drizzle sesame-soy mixture over top and garnish with basil if desired.

Thai Chicken with Tropical Fruit Salsa

Serves 4

Olive oil cooking spray
4 boneless skinless chicken breast halves (about 5 ounces each)
Salt and ground black pepper
4 teaspoons creamy peanut butter
2 teaspoons reduced-sodium soy sauce
2 teaspoons olive oil
1/3 cup shredded coconut
1 cup diced fresh mango
1 cup diced fresh papaya
1/2 cup diced fresh pineapple or canned pineapple in juice
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 cup chopped dry-roasted, salted peanuts

Preheat oven to 400ºF. Coat a shallow roasting pan with the olive oil cooking spray.
Season both sides of chicken with salt and pepper and place in prepared pan. Set aside.

In a small bowl, whisk together peanut butter, soy sauce and olive oil. Brush mixture all over top of chicken. Roast 25 to 30 minutes, until chicken is cooked through.
Meanwhile, to make the salsa, place coconut in a small dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until coconut is golden brown, shaking the pan frequently to prevent burning. Transfer coconut to a medium bowl and add mango, papaya, pineapple, cilantro, and lime juice. Toss to combine. Season to taste with salt and pepper.

Arrange chicken on a serving platter and spoon salsa over top. Top with chopped peanuts and serve.

**For the other four recipes, please read the continuation of this article.

“Viva VIVITÉ: Robin Miller’s Recipes for Healthy Skin” was developed in partnership with Allergan (the creators of Vivite skincare).

Sweet and Hot Shrimp Skewers with Chipotle Sauce and Creamy Lemon Dip

Note: When using wooden skewers, soak the skewers in water for at least 30 minutes before using to prevent burning.
Serves 4

2 tablespoons olive oil, divided
1/2 cup tomato sauce
3 tablespoons pure cane sugar
1 tablespoon minced chipotle chilies in adobo sauce, plus 1 teaspoon sauce from the can or jar
1 tablespoon fresh lemon juice
Salt and ground black pepper
1 1/2 pounds raw jumbo shrimp, peeled and deveined
1 large red bell pepper, seeded and cut into 2-inch pieces
16 whole button mushrooms
4-6 thick scallions, cut into 2-inch pieces

Creamy Lemon Dip
1/2 cup light or fat-free sour cream
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 teaspoon finely grated lemon zest

Brush a stove-top grill pan or griddle with 1 tablespoon of the olive oil and preheat to medium-high.

In a medium bowl, whisk together tomato sauce, sugar, chipotle chilies with the sauce, lemon juice, remaining olive oil, and 1/4 teaspoon each salt and black pepper. Add shrimp and toss to coat.

Skewer alternating pieces of shrimp, red pepper, whole mushrooms, and scallions onto metal or wooden skewers. Place skewers on hot pan and cook 5 minutes, until shrimp are opaque and cooked through, turning frequently, and basting with any remaining marinade.

Meanwhile, to make the dip, in a small bowl, whisk together sour cream, lemon juice, dill, and lemon zest. Mix until blended. Season to taste with salt and pepper.
Serve shrimp skewers with dip on the side.

Mixed Bean Salad with Mandarin Oranges and Pomegranate Vinaigrette


Serves 4

14-ounce can kidney beans, rinsed and drained
14-ounce can chickpeas, rinsed and drained
11-ounce can mandarin oranges in light syrup, drained
1/4 cup diced red onion
1/3 cup 100% pure pomegranate juice
2 tablespoons olive oil
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
2 tablespoons chopped fresh parsley
Salt and ground black pepper
6 cups torn or chopped Romaine or red lettuce leaves

In a medium bowl, combine beans, chickpeas, mandarin orange slices, and onion.  Set aside.

In a small bowl, whisk together pomegranate juice, olive oil, vinegar, and Dijon mustard. Pour mixture over bean mixture and toss to combine (stir gently to prevent breaking up mandarin oranges). Fold in parsley and season to taste with salt and pepper. Arrange lettuce on individual plates. Top with bean mixture. Serve chilled or room temperature.

Orange-Anise Sorbet with Chamomile Tea

For a lighter, airier sorbet, stir the mixture every 1/2 hour or so during the second freezing time. 
Serves 4

1 cup water
1/2 cup pure cane sugar
2 chamomile teabags
2 cups orange juice
2 tablespoons fresh lemon juice
1 tablespoon finely grated orange zest
1/2 teaspoon anise extract

In a small saucepan, combine water and sugar. Set pan over high heat and bring to a boil. Remove from heat, add teabags and let steep 5 minutes. Remove teabags and pour mixture into a medium metal bowl. Whisk in orange juice, lemon juice, orange zest, and anise extract. Cover with foil and freeze until slightly firm, but not frozen, about 1 hour. Process mixture in a food processor or beat with an electric mixer until smooth. Return mixture to freezer and freeze until firm, about 2 hours.

Virgin Pomegranate-Blueberry Rickeys
Personally, I’d add some vodka or rum to these! Who needs virgin? Delicious!
Serves 4

2 cups 100% pure pomegranate juice
2 cups seltzer water
2 tablespoons fresh lime juice
4 tablespoons cane sugar syrup (or 1/4 cup water simmered with 1/4 cup pure cane sugar; simmer until mixture resembles syrup)
1/4-1/2 cup fresh or frozen blueberries, unthawed if frozen
Fresh mint leaves for garnish, optional

In a large pitcher, combine pomegranate juice, seltzer water, lime juice, and syrup.
Place ice in four tall glasses. Top ice with blueberries. Pour pomegranate mixture over ice and blueberries and garnish with fresh mint if desired.

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