Tag Archives: healthy skin recipe

Yum Friday Recipe – Veggie Mexican Chili

9 Sep

If you are living in on the East coast, chances are you have been getting a little wet with the never ending rain.   So, there’s no better time to cook up a chili.  However–what’s great about this chili (besides the taste) is that it’s light enough to eat even in warm weather.  This recipe combines some amazing vegetables with yummy spices and is topped off with a bit of cotija cheese.

Yum Veggie Mexican Chili – serves 4
3-4 poblano peppers
3-4 medium sized zucchini, squash, or a combination, cubed
1 large vidalia onion, diced
1  8 oz. package white mushrooms, sliced
3 cups baby spinach
32 oz. chicken or veggie stock + 2 extra cups for the rice
1 can pinto beans, rinsed
1 cup basmatti rice
1 Tablespoon butter or extra virgin olive oil
1 small can tomato paste
3 Tablespoon olive oil, 2 for chili, 1 to use on peppers
3 cloves garlic, minced
3 Tablespoon chili powder
1 Tablespoon coriander
1 Tablespoon cumin
2 Tablespoon salt
1 Tablespoon pepepr
Cilantro, tortilla chips, cojita cheese, and sour cream for garnish
Prepare Rice
In a medium saucepan add the butter (or extra virgin olive oil).   Rinse the rice and add it to the butter (or oil) and sauté for 5 minutes, be careful not to burn the rice.   Add the chicken or vegetable stock and bring to a boil. Cover and turn heat to low.  Cook rice without lifting the lid for 15 minutes or until all the stock has evaporated.  Fluff with a fork and set aside.
Prepare Poblano Chilis
First, rub the poblanos with olive oil and roast in the oven at 400 degrees for fifteen minutes or until the skin is blackened.  Remove from the oven and cool.  Peel off the skin and discard.  Roughly chop the the poblanos. (Placing the roasted peppers in a paper bag or sealed container will help release the skin from the peppers.)
Prepare Chili
In a dutch oven on medium high heat add the remaining 2 tablespoons of olive oil, add the peppers, and sauté for one minute. Add the chili powder, coriander, cumin and heat for 45 seconds.  Add the chopped onions, zucchini/squash, mushrooms and garlic.  Lower the heat to medium, and sauté the veggies, stirring occasionally till the onions are transparent and the zucchini is tender.   Add the tomato paste, the 32 oz of stock, pepper, and salt.  Bring to a boil, stir, and lower heat and simmer without a lid for 30-45 minutes.
In a bowl add some rice, top with a 1/4 cup of pinto beans, pour the chili mix over, and garnish with minced cilantro, crumbled cotija cheese, tortilla chips, and a smidgen of sour cream. 
Recipe by: Lisa Mackenzie Karson

Yum Friday Recipe: Jicama & Canary Melon Salsa

22 Jul

The sweet juiciness of canary melon and the crunch of jicama don’t just make a perfect duo to dance on your taste buds; they benefit your skin (and body) as well.  Before we get to the benefits of the melon, a bit of trivia, canary melons are named “canary” because of their color and not because they come from the Canary Islands–they are yellow, oval, and taste similar to a cantaloupe, but much sweeter.

Canary Melons are extremely high in Vitamin C (ascorbic acid) and vitamin A (beta-carotene).  Another bit of trivia: Did you know that humans are one of the few mammals that can’t make Vitamin C in the body? We’re up there hanging along with bats in this. We lack the enzyme and hence our need for foods that contain Vitamin C.

Vitamin C synthesizes collagen in the body.  Collagen is a protein that rebuilds and repairs the skin and gives it its elasticity.  Vitamin C along with vitamin A also fight free radicals. Free radicals cause wrinkles and contribute to dry skin.  Vitamin C also can help with skin damage from the sun.  As a side note: Dr. Andrew Weil recommends increasing Vitamin C intake before surgery, during (if the doctor will go along with it), and after surgery to heal surgical wounds.  Vitamin A also helps to rebuild and repair skin tissue.

Jicama (pronounced hic-ama) is crispy like an apple, but without the tart and juicy component; it’s more starchy.  Jicama is a great source of fiber.  Fiber is needed in the diet to eliminate toxins and waste, which is very beneficial for the skin.  Jicama comes from Central America and resembles an overgrown turnip.  Jicama is usually eaten raw and makes a great addition to salad.  Jicama also contains Vitamin C and some of the B vitamins.

Jicama Canary Melon Salsa —Serves 4 – 6     

1/2 jicama, peeled and cut into cubes
1/2 canary melon, seeded and cut into cubes
1/2 white onion, finely chopped
1 jalapeno, chopped (leave the seeds if you want a little more spice)

½ lime, juiced
8 -10 fresh basil leaves, julienne
2 Tablespoons olive oil
2 Tablespoons rice wine vinegar
Salt to taste

Preparing Jicama – Cut the jicama into quarters and use a peeler to remove the skin. Cut the jicama into matchsticks and then chop into cubes. 

In a large bowl, mix together the jicama, melon, onion, jalapeno, lime juice, olive oil, rice wine vinegar and salt.  If you have time, refrigerate the mixture for 30 minutes.   Before serving, toss in basil–leave some basil for garnish.  
Serve as a salsa on grilled fish or chicken breast. It also makes a refreshing side dish.  


Bouchez, Colleen “Nutrients for Healthy Skin: Inside and Out.”  Online: http://www.webmd.com/skin-problems-and-treatments/features/skin-nutrition

Weil, Andrew MD, “Vitamin C for Surgery.” Online: http://www.drweil.com/drw/u/QAA400331/Vitamin-C-for-Surgery.html

Recipe by: Lisa Mackenize Karson

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