Festive Holiday Recipes for Luminous Skin
Posted on November 19 2018
Ah, the holiday season. Our favorite time of year. It’s a time where we finally get an excuse to overindulge in decadent holiday meals and treats with loved ones. While our stomachs and taste buds dance with delight, our skin may not be so thrilled. We all look forward to eating delicious food and guzzling down festive cocktails during the holidays but have you ever stopped to wonder how these foods might be affecting your skin? Binging on sugary treats and fatty foods can make your skin look less than its best during the holiday season.
Skincare isn’t just about our daily beauty routines or the products we use; it includes what we eat, especially during the holidays. What we munch on can affect our hormone balance and even cause those unwanted breakouts. Holiday foods don’t always have to be unhealthy. They’re a bunch of festive recipes that are actually healthy and good for you too. So instead of feasting on everything your eyes lay on this holiday season, try savoring on healthier options too. Balance is key. Here is a list of our favorite festive recipe ideas that not only tastes good but makes your skin look good too.
A Glow-promoting, Luminizing Breakfast Beauty Bowl Recipe
We love this recipe by 101 Cookbooks. Not only is it super simple to make, it’s jam-packed with skin-luminizing foods that will make you seriously glow from the inside out. The base of this beauty bowl is a mixed berry (blackberry, blueberry, strawberry) smoothie with chia seeds. The berries are compact, anti-oxidant, anti-inflammatory powerhouses, rich in fiber and collagen-boosting Vitamin C. Chia seeds helps with tissue repair and skin regeneration.
What you’ll need:
Prept time: 10 minutes
- 1 cup frozen organic mixed berries (blueberries, strawberries, blackberries)
- 1 teaspoons chia seeds
- 1/2 cup preferred unsweetened yogurt or nut milk, plus more for topping
- sweetener to taste: coconut nectar, liquid stevia, maple syrup
- Toppings (any all): pineapple wedges, citrus segments, pomegranate seeds (and juice), a handful of granola or toasted oats, dehydrated berries (whole & crushed), bee pollen, cacao nibs, toasted coconut, chopped nuts
Blend the berries, chia seeds, yogurt or nut milk, until smooth. Sweeten to your liking, and transfer to a serving bowl (or divide between two serving bowls). Place a few pineapple wedges and citrus segments in each bowl and give a quick toss. Sprinkle with pomegranate seeds, granola, toasted coconut, and any of the other toppings you like and have on hand.
Pomegranate Avocado Salsa
This nutritious and festive dip recipe by Wholesomelicious is a favorite of ours. This light and fresh dish tastes delicious, is incredibly easy to throw together and looks gorgeous on the holiday table. This salsa is made with two primary ingredients: pomegranate and avocado seasoned with cilantro, onions, lime, and salt.
Pomegranates are rich in vitamin C and polyphenol antioxidants which help fight skin inflammation, help regenerate skin cells, and keeps wrinkles and sagging skin at bay. Avocados are packed with healthy goodness and help improve your skin and hair from the inside. Rich in vitamin A, D and E as well as monounsaturated fats, avocados are one of nature’s best beauty foods.
What you’ll need:
Serving: 3 cups
Prep time: 10 Minutes
2 pomegranates sliced and seeds removed (about 2 cups)
- 1/3 cup red onion diced
- 1/3 cup chopped fresh cilantro
- 1 jalapeno de-seeded and chopped
- 1 avocado* cut into small chunks seed removed
- Juice of 1 lime
- 1 tsp sea salt
Toss together pomegranate seeds, red onion, cilantro, jalapeño and avocado. Stir gently to combine. Toss in fresh lime juice and top with sea salt. Serve immediately!
Wintery Spring Rolls
Combat all the holiday heaviness with something light and earthy. This wintery spring roll recipe by 101 cookbooks is the perfect little winter/holiday meal with an Asian twist. The star ingredient of this dish? Brown sugar tofu. Not a fan of tofu? You might reconsider after tasting this simple dish. Tofu has earned a permanent spot on our “must-eat beauty food list”. It’s not only good for your waistline, it’s great for your skin too. Tofu is packed with minerals, calcium, vitamin E and protein that help create skin cells and improve the elasticity of your skin. It’s also rich in antioxidants that help improve your overall immune system during the cold, winter months.
What you'll need:
Serving: Makes about a dozen rolls
Prep time: 15 minutes
Ginger Onion Paste:
- 2 spring onions, finely sliced
- 2 red spring onions, finely sliced (or equiv. red onion /shallots)
- 3 tablespoons grated, peeled ginger
- 1/2 teaspoon fine grain sea salt
- 6 tablespoons sunflower oil
Brown Sugar Tofu & Mushrooms:
- 12 ounces extra firm tofu
- 3 medium cloves garlic
- 1/2 teaspoon fine grain sea salt
- 4 teaspoons natural cane sugar (or brown sugar)
- 2 tablespoons sunflower oil
- 8 ounces mushrooms, brushed clean, sliced 1/4-inch thick
- For spring roll assembly:
- Ginger Onion Paste (above)
- Brown Sugar Tofu & Mushrooms (above)
- crisp, crunchy lettuce (baby gems / romaine)
- 1 small bunch fresh cilantro or other herbs, well washed / dried
- 1 dozen rice paper wrappers
- Make the ginger onion paste: Place the onions and ginger in a mortar and pestle. Sprinkle with the salt, and pound until the onions are quite bruised, but not paste-like. Heat oil in a small saucepan until hot (hot enough that you could saute something in it). Add the onion mixture to the oil, remove from heat, and transfer to a jar to cool.
- Make the tofu & mushrooms: Pat the tofu dry, and cut into six equal slabs. Place the garlic in a mortar and pestle, sprinkle with the salt and sugar, and pound into a paste. Work the oil in until the ingredients are combined. Use hands to slather and gently coat each piece of tofu. Set aside, and leave the bowl dirty.
- Cook the tofu in a single layer in a large skillet over medium-high heat until deeply golden on each side. Remove from the pan, and when cool enough to handle, slice into pencil-thick pieces, and salt to taste.
- Toss the mushrooms gently in the residual marinade left in the tofu bowl. Once the tofu is done, you can use the same tofu skillet to cook the mushrooms. Use high heat, and cook until the mushrooms release their water and take on a nice, dark color. Transfer to a bowl or platter, and season appropriately.
- Assemble the spring rolls: In bowl of hot water, dip each rice paper wrapper for just 3 seconds. Resist over-soaking, even if the paper is a bit stiff it will continue to absorb water as you assemble the wrap. Place on a flat work surface and fold in half. Have a glance at the photos up above if you've never done this. You're going to want to keep all your ingredients crowded into 1/3 of the available surface of the wrapper at this point.
- Put down a generous smear of ginger onion paste. Then a lettuce leaf, tofu, a few mushroom, cilantro. Then, tuck and roll.
Winter Citrus Butter Salmon
Want to make something extra fresh and vibrant during the holidays? This Winter Citrus Butter Salmon recipe by How Sweet Eats is just for you. This dish is healthy, tastes delicious, and adds a pop of color and brightness to any holiday table. We love salmon for so many reasons. It’s rich in long chain omega-3 fatty acids that help fight inflammation, wrinkles, and even acne. It also keeps your skin hydrated and promotes strong, healthy locks. This citrusy salmon dish will definitely be on our holiday dinner table this year.
What you'll need:
Yield: Serves 4
Total time: 30 Minutes
- 1 (2-pound) salmon filet
- 1 garlic clove, minced
- 1 1/2 tablespoons brown sugar
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons olive oil
- 1 blood orange, thinly sliced
- 3 tablespoons unsalted butter, melted
- 1 tablespoon chopped fresh herbs (basil, oregano, sage, thyme, etc)
- pinch of salt
Winter Citrus Salsa
- 1 blood orange, segmented and chopped
- 1 cara cara orange, segmented and chopped
- 1 small shallot, diced
- 1/2 jalapeno pepper, seeded and diced
- 2 tablespoons fresh chopped cilantro
- juice of 1 lime
- pinch of salt and pepper
Preheat the broiler in your oven to high and set the oven rack about 6 inches below it. Place the salmon on a baking sheet. In a bowl, stir together the brown sugar, salt, pepper, garlic, and lemon zest. Add the olive oil to make a wet rub. Rub the mixture all over the salmon. Place the blood orange slices on top. Broil the salmon for 6 to 8 minutes, or until just opaque and flakey with a fork. Drizzle with the herb butter and serve with the winter citrus salsa.
Pumpkin and Rice Soup
We can never go without pumpkin during the holidays. Gobbling down pumpkin pies and sipping hot pumpkin spice lattes are a huge part of holiday tradition. There’s just something so special about the flavor, taste, and the cozy warm feeling it gives us during the cold winter months. We love gorging ourselves on all things pumpkin during the holidays. Fun fact: Did you know there are many internal benefits of eating pumpkin? They’re loaded with vitamin C and antioxidants like beta-carotene that promote healthy skin. Studies have shown that pumpkins help keep your skin strong and healthy and boost your skin’s defenses against harmful UV rays (1). So, instead of grabbing another slice of that sweet pumpkin pie, try something more nutritional while still enjoying that festive pumpkin flavor you love.
What you'll need:
Yield: Serves 4-6
Total time: 35 Minutes
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 large shallot, chopped
- 1/2 serrano chile, seeds and all, chopped
- fine grain sea salt
- 1 1/2 pounds pumpkin/squash flesh, seeded, peeled, and cut into 3/4-inch chunks
- 1 teaspoon fresh ginger juice, pressed from grated ginger
- cooked brown rice, warm
- other toppings: plain yogurt, toasted pepitas, lemon ginger rosemary butter* (and pulp)
In a large soup pot, melt the butter over medium-high heat. Add the onion, shallot, and serrano and a couple big pinches of salt. Cook until softened, about 5 minutes, then add the pumpkin and 6 cups of water (or less if you like a thicker soup). Bring just to a simmer and cook until squash is completely tender throughout. Note that the time it takes will differ between different squash/pumpkins. Remove from heat and puree with a hand blender until smooth, and add the ginger juice. If you like an even thinner soup, add a bit more water at this point, then stir in more salt to taste, about 2 teaspoons.
Serve over a big scoop of brown rice with a dollop of yogurt, some pepitas, a drizzle of lemon ginger rosemary butter (and pulp).
What are some of your healthy holiday favorites? We'd love to know! Share this blog post with a friend who would love to try out these recipes!
Xo, JUNIPER and YU