Feed Your Face: Dr. Jessica Wu Offers Skin Care Tips, Celeb Secrets

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The pantry is where you'll fi nd the core ingredients of any healthy meal, but it's also the place where half- eaten boxes of stale cereal and mystery canned goods go to die. Start by cleaning yours out. Toss (or donate) all that processed, sugar- fi lled, nutrient- free junk (like Doritos, Oreos, and Hamburger Helper) and anything else that's been in there longer than you can remember. Th en stock your pantry with these face- friendly staples:

Cooked and Canned Tomatoes Tomatoes are packed with the antioxidant lycopene (for extra UV protection), and I keep every variety in my pantry. Sun- dried tomatoes are great in omelets or pasta, while jarred, low- sodium salsa gives baked chicken a kick. (Desert Gardens Five Chilies Salsa and Pace Pico de Gallo have less sodium and sugar than many prepared salsas.) In fact, when I'm headed on vacation, the two most important things in my suitcase are a bathing suit and tomato paste. Th ree tablespoons every day at lunch— mixed into marinara sauce or on top of a pizza, not smeared on your face— helps protect against sunburn, so I come home to L.A. with a golden glow rather than looking like a lobster. Aim to incorporate tomatoes in at least one meal a day (it's surprisingly easy when you think about it), and you'll help protect your skin from sun spots, freckles, and premature wrinkling.

CELEBRITY SKIN SECRETS—

Marina Sirtis's Kokkinisto

OK, I'll admit it. I am a total Star Trek nerd. So when I fi rst met Marina Sirtis (a.k.a. Deanna Troi), I kind of geeked out.

The Feed Your Face Philosophy

Born in London to Greek parents, Marina grew up eating a mostly Mediterranean diet and tons of tomatoes— which is probably why she looks 15 years younger than her actual age. She was kind enough to share her family's recipe for Kokkinisto, a traditional Greek dish made with tomatoes and meat. Try it!

INGREDIENTS:

Feed Your Face in Action

11/2 to 2 pounds leg of lamb or lamb shank

1 yellow onion, chopped

1/2 cup olive oil

1 cup dry red wine

1 can stewed tomatoes

1 tablespoon tomato paste

2 bay leaves

1 cup water

Salt and pepper to taste

2 or 3 russet potatoes,

peeled and chopped

1/2 cup peas

2 cups spinach,

cleaned and dried

Kokkinisto is traditionally prepared with lamb (shoulder chops or cutlets), but you can substitute beef or chicken. Cut the meat into individual portions (larger than bite- size).

In a stockpot, sauté the onion in 2– 3 tablespoons of olive oil until tender. Add the remaining oil and brown the meat on both sides. Add wine and stir. Add the tomatoes, tomato paste, bay leaves, salt, and pepper. Cover and let simmer until the meat begins to soften, 30– 45 minutes. (Add water as needed if the sauce begins to dry.) Add the remaining vegetables and simmer until the meat is tender and the sauce is reduced and thickened.

Serves 2– 3

The Feed Your Face Philosophy

Grains, Nuts, and Seeds

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