Tag Archives: recipes for skin

Yum Friday Recipe: Kombucha Salad Dressing and Kombucha Green Smoothie

25 May

We are very happy and exited to share two wonderful recipe from guest blogger, Lis Viehweg, M.A., CNFC.  Lis is a Denver-based Certified Natural Food Chef.  Lis created two fantastic recipes using kombuchaPassionberry Kombucha and Fresh Raspberry-Tarragon Salad Dressing and Green Kombucha Smoothie.  Can’t wait for you to try them.

Kombucha Salad Dressing by Lis Viehwig

Kombucha is a fermented tea loaded with probiotics enzymes.  It is said to have originated in Russia in late 19th century.  It comes in different flavors and is sold in most natural foods stores in the refrigerated section.  All the benefits Lis addresses below help the skin by allowing the skin to receive more nutrients.  Also, when toxins are prevented from forming or are reduced, they won’t show up on the skin in the form of  wrinkles, dry skin, blemishes, eczema, keratosis pilaris, etc.

Kombucha:  Fizzy, Fermented, and Fabulous


Lis Viehweg  M.A., CNFC
Certified Natural Foods Chef

Trust me, your stomach can use all the help it can get.  Friendly bacteria, contained in probiotic food sources, are just the guys for this job.  Probiotic enzymes improve immunity (so you don’t get sick) and help your body absorb vitamins and minerals better (so you don’t get sick AND you feel better, to boot).  Win-Win.  The fermentation process enhances the enzyme content of foods and chemically kick-starts digestion. 

Food that remains undigested in your gut can lead to such unappetizing outcomes as cell damage and toxic strain on the liver and kidneys, thus creating a “perfect storm” environment for allergies, inflammation that is a causative agent for diseases such as cancer, heart disease, metabolic syndrome, and immunity issues.  So drink your kombucha, children.  Or eat it!  Kombucha is an easy additive to smoothies-  I’ve included my favorite green smoothie recipe.  But one day, I said to myself:  I wonder how kombucha would work as a salad dressing?  Et voila. 

Passionberry Kombucha and Fresh Raspberry-Tarragon Salad Dressing

Ingredients for Dressing:

Kombucha Salad Dressing by Lis Viehwig

½ cup fresh raspberries
2 Tablespoon finely chopped fresh tarragon
½ cup Passionberry kombucha ( any fruity kombucha will do)
1 Tablespoon Dijon mustard
1 teaspoon honey or agave nectar
½ teaspoon freshly-squeezed lemon juice
3/4 cup extra virgin olive oil
Sea Salt or Grey Salt
Freshly-ground  Pepper to taste


Muddle raspberries and tarragon in the bottom of a mixing bowl.  Add kombucha, Dijon mustard, honey, and lemon juice; whisk to blend.  Slowly drizzle in olive oil while whisking constantly until the mixture thickens.  Add salt and pepper to taste.  Refrigerate until ready to use.

Yield:  1 1/2 cups


Green Kombucha Smoothie


1 cup green kombucha
1 small apple (preferably organic), unpeeled and cut into chunks
1 banana
1 cup of frozen strawberries
A big handful of (organic) greens:  salad greens, baby spinach
1 Tablespoon chia seeds (optional)


Throw all of the ingredients into a blender and whirl until smooth.  If you like your smoothies thicker, add more frozen strawberries or ice cubes.
Note:  Chia seeds are a good source of fiber and Omega 3 fatty acids, important for good digestion and a healthy heart, among other things.

Yield:  approximately 2 ½ cups

Besides being a natural foods personal chef in the Denver area, Lis is available for healthy food consultations and specializes in transforming cultural/traditional recipes into healthy ones.  You can contact her: lis@foodie1.com.

Lis Viehweg M.A., CNFC
Certified Natural Foods Chef
Honest Chow.  Real, good food prepared with care and a dash of humor by the curly girl….

Click to Buy Our Great All-Organic Skincare Line:


Abe’s Market bit.ly/1rueto2


Yum Friday Recipe – Grilled Peaches with Candied Hot Peppers

2 Sep

It’s Labor Day Weekend and the traditional end of summer.  We’re celebrating the end of summer like you do a good meal–with a wonderful dessert–grilled peaches with candied hot peppers.

Peaches and hot peppers are paired together in what may seem like an unlikely match.  However, the tangy juiciness of the peaches combine with spicy sweetness of hot peppers into a taste bud explosion.

We normally stay way from using refined sugar in our food recipes (we love it as an exfoliator, though) because it’s not very skin friendly or gut friendly for that matter.  But, the amount of candied hot peppers on each peach is very small, and will have negligible effect on the skin.  And sometimes we just need to step out and have a little fun, like eating something sweet once in awhile.

So, now that we have the disclaimer out of the way.  Let’s talk peaches and peppers.  Peaches are about to wrap up their show until next year, so go to the farmer’s market this weekend and grab some.  Peaches are high in the antioxidants vitamin A and C; antioxidants love to scavenge the body for the free radicals that like to wreck havoc in our body.  Peaches also have vitamin K.  Vitamin K is really good for those dark circles and bags under the eyes and helps with wound healing.  They also have skin loving nutrient E and some of the B’s.  Peaches even have drops of protein and iron.

Maybe you can’t get past the fieriness of hot pepper to think about whether they have any beneficial nutrients.  It turns out hot peppers have a good bit of nutrients.  They are very high in Vitamin A and have vitamin C along with several other vitamins and minerals.  What they are well known for though is capsaicin.  The capsaicin is what gives the heat to peppers.  If you can stand the heat, eating hot pepper can give you many health benefits.  Capsaicin has been studied for the relief of nerve pain, arthritis, psoriasis, nasal and lung congestion, and to boost immunity–to name a few.  For the skin, capsaicin brings more blood flow to the skin, which helps in healing and cell regeneration.

Yum Grilled Peaches with Candied Peppers – serves 4 – 6 

Prepare  Peppers
Preheat oven to 190 degrees
5-6 spicy peppers of your choice.  (since our CSA had Holland chili peppers, we used those)
1 cup water
1 cup sugar
10-12 wooden skewer

In a saucepan combine the sugar and water.  Heat until the sugar is fully melted without boiling the water.   In the meantime slice the peppers in half lengthwise.   Remove all seeds and pulp.  You can keep the stems on for decoration if you would like.  Add the cut peppers to the water/sugar mixture and simmer for 20 minutes.   Strain the peppers from the water.  You can keep the sugar water to add a kick to some fresh lemonade or limeade! Wrap each pepper around a skewer, forming a spiral.  You can also bake the peppers flat on a parchment-paper lined baking sheet.  Bake for one hour.

3 ripe peaches
1 cup almond milk
¼ cup maple syrup
1 tablespoon vanilla extract
pinch of nutmeg (freshly grated)

Note: I whipped the sauce with a food and cream  gourmet whipper.  With a whipper, you can whip and make foams out of many ingredients besides cream.  I love mine and use it all the time.  If you don’t have one though, that’s cool.   Just spoon the sauce on the plate before adding the peaches; it still makes a beautiful presentation.

In a saucepan combine the almond milk, maple syrup, vanilla, and nutmeg.   Simmer for 10 minutes, making sure to never let it come to a boil then remove from heat.  Chill in the fridge till ready to serve.  If using a whipper, add the sauce to the canister and then refrigerate.

Cut the peaches in half going around the seed.  Remove the seed.   Heat the grill or a grill pan to medium or medium high.  Spray the grill with cooking spray and grill the peaches cut side down.  Watch them carefully so they don’t burn.  Grill until nicely browned (about 4 min.).  Plate the sauce, add the peaches, and garnish with the chili peppers.


Recipe created by Lisa Mackenzie Karson

Yum Friday Recipe – Zucchini Fries!

19 Aug

‘Tis the season for zucchini and more zucchini.  Zucchini is one of the easiest to grow vegetables and one of the most proliferate.  Gardeners pass out bags out them to their family and friends and still have an ample amount for their own use.  It’s also a good buy in the grocery stores this time of year.  Zucchini is high in vitamin C and remember the skin loves vitamin C.  It also has the other skin loving nutrients, vitamin K, A, the B’s, and Zinc.
Our recipe today is a comfort food…fries.  Yes, they are fried, and yes we know some people cringe at the thought of allowing a morsel of fried food to past their cute pouty lips.  However, we’ve found a way to keep the zucchini crisp on the outside, tender on the inside that allows them to be fried at a lower temperature.  The lower frying temperature insures that the nutritional value of the zucchini remains and the oil does not oxidize as quickly.  And besides, we occasionally need to just enjoy something without worrying about what it’s doing or not doing to our bodies.  So enjoy!
We used grapeseed oil since it’s very good for frying and because it’s also light and clean.  But, only buy grapeseed oil that has not been processed using a solvent.  Usually, the chemical hexane is used to remove the oils from the seed.  There is concern that when a chemical is used to extract an oil residue of the chemical remains in the oil.  There are companies, such as Spectrum Oils, that use a heat extraction process that retains the benefits of the oil without using chemicals.  Peanut oil is another good oil for frying.

Zucchini Fries
3 medium zucchinis
1 cup rice flour
½ teaspoon cayenne pepper
Grape Seed Oil for frying
Salt and pepper to taste

Cut each zucchini crosswise in half then cut them into ½ thick strips.  Place zucchini in a bowl and fully cover with ice water.  Soak the cut zucchini in ice water for at least 2 hours and up to 12 hours.     This makes them crispy on the outside but moist on the inside.

Pour oil into a heavy, deep pot and heat on medium until the oil reaches about 325°.  In a large bowl, mix the rice flour and cayenne pepper.  Drain the water from cut zucchini. Place the drained zucchini slices in the rice flour/cayenne pepper mix.  Thoroughly toss until all the zucchini are evenly coated.   Working in batches, fry zucchini until golden brown and crispy, about 4-5 minutes per batch.   Remove from oil and drain  on paper towels.   In between batches, be sure to allow the oil to come back up to 325° before continuing to fry the remaining batches.   While the fries are still hot, season with salt, or for a different flavor use truffle salt.   Serve immediately while hot and crispy.

  Suggestions: Use a honey mustard dressing, cocktail sauce, or flavored mayonnaise as a dipping sauce.





Recipe created by Lisa Mackenzie Karson


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