Read Online Cooking Your Way to Gorgeous by Scott-Vincent Borba - Free Book Online
Authors: Scott-Vincent Borba
Tags: Cooking, recipes, your way, superfoods, fabulous, gorgeous, homemade, age-reversing, age, skin, facials
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Keep Your Teenager
Home for Dinner)
Makes 8 Servings
M y auntie used to make this recipe for the family when we had big weekend gatherings and meals together, spending time in Visalia, California, watching the days go by. All the cousins came running when she called out for la cena de sopa .
Ingredients:
2 cloves garlic, crushed
3 tablespoons coconut oil
1 package Nueva Cocina Chipotle Taco seasoning (an all-natural, gluten-, dairy- and soy-free brand)
2 (16-ounce) cartons low sodium chicken broth
1 teaspoon chile powder, to taste—beta-carotene, a form of vitamin A, provides antioxidants
Juice of 1 large lime
2 pounds shredded organic boneless chicken breast—protein
1 (14.5-ounce) can stewed Mexican tomatoes—tomatillos are high in potassium and, when ripe, can be yellow, red, green, or purple
1 (15-ounce) can diced chile peppers—mild or hot, depending on preference
Salt, to taste, approximately ½ teaspoon
1 package frozen baby white corn—contains compounds zeaxanthin and lutein for eye health
1 large avocado, as topping
Shredded cheddar cheese, as topping
Chopped scallions, as topping
4 flour or corn tortillas, sliced into strips and baked until crisp (5 minutes at 350°F), coated with olive oil, salt, and pepper.
Preparation:
1 In a large pot, sauté the garlic in coconut oil, then add the seasoning packet and sauté for another few minutes. Next, add 2 cups of chicken broth and let simmer for 5 to 7 minutes. Add the chile powder after simmering. Stir. Add the lime juice.
2 While sautéing, boil the chicken in the remaining broth until cooked almost through (time will vary depending on the thickness of the chicken). Skim the froth from the top during cooking. When the chicken is cooked, remove it from the broth and let it cool until you can shred it using a fork. Shred the chicken into medium-size pieces.
3 Add the garlic mixture to the broth in the pot. Add the tomatoes, chile peppers, salt, corn, and shredded chicken. Simmer for an hour more, then transfer to serving bowls. Serve with chopped avocado, cheddar cheese, and scallions as toppings, and sliced tortillas for dipping.
Papaya Avocado Salad
Makes 4 Servings
A dd tropical flare to your salad and get the benefits of enhanced digestion, too. Papaya offers the only food source of papain, an anti-inflammatory enzyme that breaks down proteins. Papayas also have 33 percent more vitamin C than oranges. When buying ripe papayas, feel for firm (not hard) fruit. It should have a yellowish rind that has no spots or bruises.
Ingredients:
4 ripe papayas, divided
2 small avocados, diced (1 cup)
1/3 cup chopped raw cashews
1/4 cup coarsely chopped fresh mint
3 tablespoons fresh lime juice
1 medium shallot, finely chopped (about 2 tablespoons)
Salt and pepper, to taste
1 cup coarsely chopped, packed arugula
Preparation:
1 Halve 2 papayas and scoop out the seeds. Set the halves aside. Peel the remaining 2 papayas with a vegetable peeler, then halve and scoop out the seeds. Cut the peeled papaya halves into 1/2-inch dice, and place in a medium bowl.
2 Add the avocados, cashews, mint, lime juice, and shallot to the diced papayas in the bowl, and toss to combine. Season with salt and pepper. Fold in the arugula. Fill the papaya halves with salad, and serve immediately.
Jazzy Oatmeal-Banana Cookies
Makes 30 Medium-Size Cookies
O atmeal often goes hand in hand with cinnamon, and this recipe is no different. However, with these delicious cookies you also get brain-boosting and body-con ingredients. The potassium in bananas provides fuel and helps reduce dehydration, cramping, and fatigue. Cinnamon contains potent antibacterial properties. One of my grandma’s swear-by natural acne cures is to apply a mixture of honey and cinnamon powder. “Sweetheart, it’s an effective remedy from many moons ago,” she used to say when I was in my twenties and struggling with cystic acne. “Trust Va-Va, your skin will clear and you’ll feel jazzy
Home for Dinner)
Makes 8 Servings
M y auntie used to make this recipe for the family when we had big weekend gatherings and meals together, spending time in Visalia, California, watching the days go by. All the cousins came running when she called out for la cena de sopa .
Ingredients:
2 cloves garlic, crushed
3 tablespoons coconut oil
1 package Nueva Cocina Chipotle Taco seasoning (an all-natural, gluten-, dairy- and soy-free brand)
2 (16-ounce) cartons low sodium chicken broth
1 teaspoon chile powder, to taste—beta-carotene, a form of vitamin A, provides antioxidants
Juice of 1 large lime
2 pounds shredded organic boneless chicken breast—protein
1 (14.5-ounce) can stewed Mexican tomatoes—tomatillos are high in potassium and, when ripe, can be yellow, red, green, or purple
1 (15-ounce) can diced chile peppers—mild or hot, depending on preference
Salt, to taste, approximately ½ teaspoon
1 package frozen baby white corn—contains compounds zeaxanthin and lutein for eye health
1 large avocado, as topping
Shredded cheddar cheese, as topping
Chopped scallions, as topping
4 flour or corn tortillas, sliced into strips and baked until crisp (5 minutes at 350°F), coated with olive oil, salt, and pepper.
Preparation:
1 In a large pot, sauté the garlic in coconut oil, then add the seasoning packet and sauté for another few minutes. Next, add 2 cups of chicken broth and let simmer for 5 to 7 minutes. Add the chile powder after simmering. Stir. Add the lime juice.
2 While sautéing, boil the chicken in the remaining broth until cooked almost through (time will vary depending on the thickness of the chicken). Skim the froth from the top during cooking. When the chicken is cooked, remove it from the broth and let it cool until you can shred it using a fork. Shred the chicken into medium-size pieces.
3 Add the garlic mixture to the broth in the pot. Add the tomatoes, chile peppers, salt, corn, and shredded chicken. Simmer for an hour more, then transfer to serving bowls. Serve with chopped avocado, cheddar cheese, and scallions as toppings, and sliced tortillas for dipping.
Papaya Avocado Salad
Makes 4 Servings
A dd tropical flare to your salad and get the benefits of enhanced digestion, too. Papaya offers the only food source of papain, an anti-inflammatory enzyme that breaks down proteins. Papayas also have 33 percent more vitamin C than oranges. When buying ripe papayas, feel for firm (not hard) fruit. It should have a yellowish rind that has no spots or bruises.
Ingredients:
4 ripe papayas, divided
2 small avocados, diced (1 cup)
1/3 cup chopped raw cashews
1/4 cup coarsely chopped fresh mint
3 tablespoons fresh lime juice
1 medium shallot, finely chopped (about 2 tablespoons)
Salt and pepper, to taste
1 cup coarsely chopped, packed arugula
Preparation:
1 Halve 2 papayas and scoop out the seeds. Set the halves aside. Peel the remaining 2 papayas with a vegetable peeler, then halve and scoop out the seeds. Cut the peeled papaya halves into 1/2-inch dice, and place in a medium bowl.
2 Add the avocados, cashews, mint, lime juice, and shallot to the diced papayas in the bowl, and toss to combine. Season with salt and pepper. Fold in the arugula. Fill the papaya halves with salad, and serve immediately.
Jazzy Oatmeal-Banana Cookies
Makes 30 Medium-Size Cookies
O atmeal often goes hand in hand with cinnamon, and this recipe is no different. However, with these delicious cookies you also get brain-boosting and body-con ingredients. The potassium in bananas provides fuel and helps reduce dehydration, cramping, and fatigue. Cinnamon contains potent antibacterial properties. One of my grandma’s swear-by natural acne cures is to apply a mixture of honey and cinnamon powder. “Sweetheart, it’s an effective remedy from many moons ago,” she used to say when I was in my twenties and struggling with cystic acne. “Trust Va-Va, your skin will clear and you’ll feel jazzy
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