We are always looking for ways to slow down premature aging of our skin! The benefits of healing foods are real and when consumed on a daily basis, the results are amazing. This salad combines a variety of whole foods that are tasty and will help to make your skin glow. Plus, the vibrant red and purple color makes this salad a perfect choice for Valentine’s Day.
The foods that you eat everyday can either help to maintain healthy skin or work to destroy it. We are choosing to eat healthy foods that promote radiant skin by proving essential nutrients. Red cabbage is a nutritious and delicious vegetable that is not only great for your health, but adds flavor, crunch and color to dishes. The nutritional benefits of cabbage are almost to many to list, but we will name some of the most important ones below.
Nutritional Benefits of Cabbage
Red cabbage contain essential nutrients including thiamin, riboflavin, folate, calcium, manganese, magnesium, iron, and potassium, as well as vitamin C, vitamin A, vitamin E, vitamin K, dietary fiber, and the B vitamins. It contains a number of antioxidants such as anthocyanins and indoles, which help to prevent diseases, aging, and cancer. Red cabbage has a high concentration of minerals, which helps with bone growth and density and preventing osteoporosis. Finally, red cabbage helps to reduce inflammation and pain associated with ulcers in the gastrointestinal system.
Valentine’s Skin Glow Salad
1 cup chopped red cabbage
1/2 cup shredded Brussels sprouts
1 medium carrot
2 tablespoons of raw sunflower seeds
1 tablespoon Dijon
1 tablespoon hummus or Tahini
1/2 lemon juiced
Salt, pepper, garlic to taste
Red wine vinegar to taste
1/4 tablespoon of beet powder of shaved beet (for color & added sweetness)
Add water to get dressing like consistency
Mix salad ingredients together and toss with dressing.
Credits: Author: Jill Uechi // Recipe and Photography: Katelyn Guerrero
Meat eaters often talk about what to serve vegetarian guests at parties. But, as a vegetarian who loves to cook and entertain, we’d like to turn the question around. What are your best vegetarian recipes for having non-vegetarians to dinner at your home? In the past, we’ve always provided some meat dishes, but recently, we decided to serve a vegetarian meal that non-vegetarians would also enjoy.
First we decided to look for a familiar dish and we thought of tacos. Then, we found this Crispy Cauliflower Tacos with Mango Salsa recipe by loveandoliveoil.com. It looked so delicious that we decided to test it out. Would our carnivore friends enjoy this meal even though it didn’t not contain any meat?
These tacos taste just like your crispy fish tacos, but without the fish and the cauliflower is a good choice for all of the same toppings that you normally find on fish tacos. Did our carnivore friends enjoy the meal? They did! Those that were used to eating meat, admitted that they had some difficulty thinking of the meatless dish as dinner. Everyone thought that the flavor was great but a few struggled with the idea of only eating veggies.
So, even if we didn’t convert our carnivore friends to vegetarians, we did introduce them to a plant based meal. Here are health benefits of cauliflower and red cabbage:
Contains sulforaphane, a powerful phytochemical that turns on the production of anti-aging, detoxifying glutathione in the body & protects against disease-causing chronic inflammation. Primary benefit: bone-building from its calcium & vitamin K, so you can put down that glass of milk! Also contains anti-cancer properties & essential amino acids.
The bright pigment in red cabbage comes from anthocyanins which is a phytochemical that is packed with free radical-fighting power. Contains twice the amount of collagen-building vitamin C than green cabbage (and makes food look prettier). Full of Fiber, Vitamin K, Vitamin B6 and silicon (a mineral that protects hair & nails from breakage). Contains glucosinolates, a natural sulfur compound linked to cancers prevention such as breast, colon & prostate.
Crispy Cauliflower Tacos with Mango Salsa
1 large mango – cored & chopped into 1/2 inch cubes
1/4 cup red onion – diced
1 Jalapeno pepper, seeded & diced (if you don’t like it too spicy add less)
2 cloves garlic- minced
1/2 lime- squeezed
1/2 cup packed fresh cilantro – coarsely chopped
salt pepper to taste
1/3 cup olive oil, divided
1 head cauliflower, cut into small florets (about 6 cups)
6 tablespoons panko breadcrumbs, divided
salt & pepper to taste
tortillas or large romaine leaves
squeeze of lime
1 cup finely shredded red cabbage
*Prepare salsa: combine mango, red onion, jalapeño, garlic in medium bowl. Toss with lime juice& fold in cilantro. Season to taste with salt and pepper & set aside.
*For cauliflower: heat 1/2 of the olive oil in large skillet over medium-high heat. Add 1/2 of the cauliflower, stirring occasionally until golden brown, about 7 minutes. Toss with 1/2 of panko & continue to cook until breadcrumbs are golden brown, about 3 minutes more. Transfer to platter to keep warm & repeat with second half of oil, cauliflower, panko.
** cooking cauliflower in two batches allows cauliflower to get more brown & crispy**
*To assemble tacos: coarsely mash avocados with a generous splash of lime juice, add cauliflower, spoonful of mango salsa & handful of shredded cabbage.