it shows
Eat your way to younger,
more beautiful skin!
Find these and other delicious recipes in the book:
Your Skin, Younger, by Alan C. Logan, N.D.,
with Mark G. Rubin, M.D., and Phillip Levy M.D.
Soup
Sweet Potato Carrot chunks
1 large sweet potat o, washed and cut into
with skin on
d
2 large carrots, choppe
3 cups vegetable brot h
1 cup onion, chopped ped
op
1 tablespoon garlic, ch Anchovy Spinach
Salad
1 tablespoon canola oil d ginger 1 can anchovies
in olive oil (with or
pe
1 teaspoon finely chop 4 cups romaine le without capers)
½ teaspoo n garam masala ttuce, chopped
2 cups spinach le
¼ teaspoon tumeric 3 oz. fresh mozza
aves
er
¼ teaspoon cumin powd all
rella, cut into smal
l segments
table broth to boil and 6 cherry tomatoe
a large pot, bring vege 45 s, halved
In mer on very low heat for In a large salad bo
ing redients. Cover and sim large blender and puree, or wl, combine lettu
ce, spinach, cher
fer to and mozzarella ch
minutes to 1 hour. Trans chanized stick. Add sea salt and eese. ry tomatoes
use handheld blend ing me Place anchovies
and olive oil on to
pepper to taste p. Add lemon juic
pepper to taste. e and black
Matcha Probiotic Smoothie
1 cup rice milk
1 cup soy milk
1 cup frozen blueberries
1 package frozen acai
2 tablespoons plain, low-fat yogurt
¼ teaspoon matcha green tea
2 ice cubes
Blend on high and enjoy.
Lime
ocado Salad with Shrimp and Cab
Colla gen-boosting Av deveined
bage Rolls
rimp, shelled and 4 sheets of 12-in
½ lb. medium sh 8 medium shrimp,
ch round rice pape
r
s, halved
8 cherry tomatoe boiled and devein
ed
tuce, chopped 10 minutes 1 cup red cabbag
4 cups romaine let aked in water for e, shredded
n, th inly sliced and so 1 small radish, th
1 cup purple onio 1 small carrot, sh
inly sliced
1 cup wat ercress, chopped d sliced redded
orange, peeled an ½ cup cilantro, ch
1 medium blood and sliced opped
o, skinned, pitted Ginger Dipping Sa
1 medium avocad 2/3 cup chopped
uce
artered
1 medium lime, qu ¼ cup onion, chop
cilantro
g
Vinaigrette Dressin oil 1 tablespoon ging
ped
2 tablespoon s extra virgin olive er, chopped
n musta rd 3 tablespoons ric
½ tablespoon Dijo 3 tablespoons or
e vinegar
½ teaspoon ric e vinegar ganic canola oil
rsley 3 tablespoons so
½ teaspoon dry pa y sauce
e and
Pinch black pe pper 3 minutes; remov
boil shrimp for approximately Add warm to hot
In a medium pot, in a small bowl water (comfortabl
bining ingredients e to hands) to a lar
cool. Prepare th e dressing by com l, combine the
bowl. Immerse on
ce rice paper shee ge, glass cooking
a large salad bow t into the water fo
and briefly stirrin g or whisking. In ood orange and sh
rimp. lay down on a cle
an dampened dish r 10-20 seconds
bles, add the avocado slices, bl dipping sauce) in towel. Gently wra and
additional vegeta to rice paper, allow
ing for a total of 4
p ingredients (exc
ept
lime to taste. be neatly wrapped
Add dressing and desired. Combine
, approximately 6
inches long and ½
rolls. Each roll sh
ould
the ginger dippin inch wide. Cut if
handheld blende g sauce ingredien
r or food processo ts and puree with
r.
Sign up for our Health & Happiness
newsletter at genuinehealth.com genuinehealth.com