Gourmande Santé X Reader's Digest: Fall Recipes for a Glowing Complexion
See original article and recipe by Sophie Jaffe on Reader's Digest
"With red, green and orange veggies, this side salad is a virtual rainbow of good health. Sophie Jaffe, certified raw foods chef, nutritionist, and owner of Philosophie Superfoods uses coconut oil and lime juice for the dressing. "We used coconut oil as the base for the dressing because it's super anti-bacterial, which means it will keep your skin looking clear and glowing from the inside out," she advises, adding that lime juice infuses a tangy dose of Vitamin C, a natural anti-ager." – Alexis Farah
Ingredients
- 2 cups of cooked tricolor quinoa
- 1 tablespoon virgin coconut oil
- ½ red onion
- 2 cups of kale, washed, ribbed, and chopped
- ¼ cup of pine nuts
- juice of 1 medium lime
- 1 roasted or boiled sweet potato, peeled and diced
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon pink peppercorns
- ¼ cup pomegranate seeds or cranberries
Recipe
Heat virgin coconut oil in a large skillet over medium-high heat. Add onion and cook, stirring until browned (about five minutes). Add kale, stirring until wilted and just tender (but still bright green) about three to four minutes. Add salt and pepper and stir. Add sweet potatoes, kale, and onion mixture and lime juice to cooked quinoa. Fluff with a fork to combine. Garnish with chopped pine nuts and pomegranate seeds and serve slightly warm or at room temperature.