Recipes that Make Your Skin Great

You’re doing everything right when it comes to your skin. You practice a soulful skincare ritual, you follow the how-to’s of the skincare professionals and you’re careful about the sun. But what about your diet? We asked skincare ambassador Abigail and food expert Mirjam to collaborate on these 4 recipes that feature skin-nurturing ingredients. Introducing meals for morning, noon and night that are a treat for your taste buds and your complexion.

 


Smoothie bowl with acai and banana

This amazing smoothie bowl will remind you of sorbet! It uses frozen, pure acai purée that is mixed in the blender with a half of a banana and almond milk in order to make it creamier. We top it with slices of banana, crushed almonds and walnuts, fresh blueberries and raspberries, and even more superfoods like chia seeds and flaxseed.

Recipe for 1 person
Preparation time: less than 10 minutes

 

Ingredients

  • 2 bags of frozen acai (standard size per bag is 100 g)
  • ½ frozen banana, in slices
  • 10 g chopped walnuts
  • 10 g chopped almonds
  • 50 ml almond or oat milk
  • 1 tsp chia seeds
  • 1 tsp flaxseeds
  • 1 tsp hemp seeds
  • ½ fresh banana, in slices
  • Small handful of fresh raspberries
  • Small handful of fresh blueberries

You’ll also need a good blender with enough power.

 

 

Preparation

1. Take the banana and the acai out of the freezer in advance, so that they can get up to the right temperature.

2. Chop the nuts and get the fruit ready.

3. Place the acai, almond or oat milk, and the frozen banana in the blender and mix it very quickly on the highest setting until it becomes smooth and creamy.

4. Pour the acai mixture in a bowl and garnish with the banana slices, raspberries, blueberries, hemp seeds, chia seeds and flax seeds. Eat immediately.

 


Baobab super balls with raw cacao and matcha

A snack rolled into little balls that is very easy to make and delicious for any moment of the day. Mix fresh nuts like pistachios and/or almonds with a ripe banana, Medjoul dates, baobab powder and matcha powder. This mixture is then rolled into little balls and coated in raw cacao. Your super snack is ready!

Recipe makes 16 balls
Preparation time: 2,5 hours

 

Ingredients

  • 100 g raw almonds, finely chopped
  • 100 g pistachios, finely chopped
  • 3 ripe bananas
  • 2 level tbs baobab powder
  • 1 level tbs matcha powder
  • ½ tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp hemp seeds
  • 4 tbs agave syrup (or maple syrup, for example)
  • Dish with raw cocoa to coat the snacks in
     

 

 

Preparation

1. Chop the nuts very finely.

2. Mash or puree the bananas.

3. Mix the bananas with the baobab and match powder. Mix the agave throughout. (The baobab has a fairly sour taste).

 

 

4. Roll a ball of around 25 g (large tbs) in the palm of your hand, and then roll this in the dish of raw cocoa.

5. Put the balls in the fridge for a minimum of 2 hours before eating. You can keep them for around 4 days like this.

 

Tip: Where superfood powders are concerned, the sky’s the limit! How does a little acai powder sound, or maybe some maca? It just depends on what your particular needs are and what you like to eat!

 


Skinny super bowl with quinoa, zucchini and avocado 

A superfood salad with amazing ingredients like quinoa, grilled zucchini, alfalfa, avocado, oven roasted sweet potatoes, nuts and seeds. Served with an Asian-inspired sweet & sour dressing, this salad will keep you going for the rest of the afternoon.

Recipe for 2 people
Preparation time: around 30 minutes

 

Ingredients vinaigrette

  • juice from 1 lime
  • 3 tbs soy sauce
  • 1 tbs fresh ginger, finely chopped
  • 1 tbs sesame oil
  • 1 clove of garlic, finely chopped
  • 100 ml mild olive oil
     

Ingredients salad

  • 150 g quinoa
  • 1 sweet potato, cut into blocks of around 1.5 cm
  • coarse sea salt and freshly ground black pepper
  • ½ zucchini, sliced
  • 2 tbs olive oil
  • 20 g roasted sunflower seeds
  • 20 g alfalfa
  • 1 avocado, peeled and halved

You’ll also need a baking sheet, baking paper and a griddle pan.

 

 

Preparation

1. Prepare the quinoa as instructed on the package and then cover it with a lid and let it sit.

2. Preheat the oven to 225 C.

3. Divide the blocks of sweet potato on a baking sheet covered with baking paper and sprinkle them with a tsp of olive oil, salt and pepper. Slide the pan into the oven for around 20 to 25 minutes until the sweet potato is done. This time can vary depending on your oven; jut make it doesn’t burn. 

 

 

4. Grease the griddle pan with some olive oil and grill the slices of zucchini for around 7 minutes, so they’re done on both sides.

5. Divide the quinoa in the bowls and garnish with all the other loose ingredients: sweet potato, zucchini, alfalfa, avocado, nuts and seeds.

 


Leafy green stif fry

A stir fry featuring different green and leafy vegetables like spinach, chicory, and baby bok choy. The dressing is made from honey, garlic, soy sauce and roasted sesame seeds. Served with brown Basmati rice.

Recipe for 2 people
Preparation time: 40 minutes

 

Ingredients for vinaigrette

  • 4 tbs soy sauce
  • 2 tbs lime juice
  • 2 tbs agave
  • 1 tbs fresh ginger, finely chopped
  • 1 clove of garlic, pressed or sliced very finely
  • 1 tbs sesame oil
     

Ingredients for stir fry

  • 150 g brown basmati rice
  • 1 baby bok choy, halved
  • 150 g wild spinach
  • 2 heads of chicory, cut into quarters

 

 

Preparation

1. Prepare the vinaigrette by mixing all the ingredients together.

2. Cook the rice as instructed on the packaging and let it sit under a lid. Heat 4 tbs of the vinaigrette in a pan and fry the chicory for a short time on high heat until it starts to colour—around 5 minutes. Then scoop the chicory onto a plate.

 

 

3. Clean the pan and then fry the bok choy the same way as the chicory. This should take around 4 minutes, because it colours very fast. Scoop the bok choy onto the plate with the chicory.

4. Clean the pan once more and fry the spinach in the same way as the other vegetables. Scoop this onto the plate with the chicory and bok choy.

5. Divide the rice onto 2 plates, add the vegetables and then drizzle the rest of the vinaigrette over it. Garnish liberally with freshly ground black pepper. Serve with a piece of lime.

 

Mirjam Leslie-Pringle

Mirjam Leslie-Pringle

Mirjam Leslie-Pringle is a food expert, photographer and owner of the popular vegetarian recipe blog veggieverymuch.com. Born and raised in the Netherlands, Mirjam left Amsterdam three years ago with her family to start a new adventure on the island of Ibiza. Together with her husband, three kids, four horses, three dogs and a cat, Mirjam’s days are filled with work, fun, and of course, healthy and delicious food.