Alkaline Vegan Quinoa Recipe for Clearing your Complexion, and Boosting your Energy!

Meet my favorite summer creation - Dasha's Vegan Power Salad! Those of you who have taken an acne workshop with me know how much I stress the importance of alkalizing the body! It is a proven way to get rid of candida, and starving the yeast that can create a toxic environment in the gut, acidic bodily fluids, and acne-prone skin. The reason I call this a power salad, is because quinoa is so rich in protein, and so are black beans! Quinoa is a power-grain, because it is alkalizing, and easy to digest - it's a beautiful alternative to rice and porridge that is easy on the stomach, but has the ability to fill you up!

Today's recipe is a cold salad of organic boiled quinoa, with black beans, organic tomatoes, organic cucumbers and organic orange bell peppers. Tomatoes, beans, and orange bell peppers are not alkalizing, but cucumbers and quinoa are. If you are on a strict alkaline diet, substitute these ingredients with red bell peppers, zucchini, red onions, scallions, broccoli, cauliflower, cranberries, or haricot vert. I always try to change up the ingredients in my favorite salads, so if you're not on the strict candida plan, feel free to add avocado, boiled beets, pine nuts, raisins, fresh corn, garlic (yes!), ginger, or whatever else floats your boat! 

While the quinoa is cooling, I marinade my black beans in lemon juice and Barlean's flax seed oil, then I combine all ingredients an a big bowl, and add chopped cilantro, basil, and a pinch of salt! Quinoa is super easy to prepare! 1 cup of quinoa to 2 cups of water. Bring it to a boil, turn off the heat, and cover the pot for 15 minutes. Once 15 minutes have elapsed, take it out of the pot and cool in a separate bowl, or eat it hot - just like rice! Enjoy!

Ingredients (I use only organic ingredients):
1 cup quinoa (dry)
1 1/2 cups boiled black beans
1 large tomato
1 cucumber
1 orange bell-pepper
5-7 leaves of basil
1/4 bunch of parsley
juice of 1 lemon
1 tbs flax seed oil

Heavenly Vegan Bulgur With Sautéed Brussels Sprouts

My heavenly vegan bulgur with sautéed brussels sprouts, parsley, and carrots is a warm, soft and fluffy dinner you can make in 15 minutes! Brussels sprouts can be delicious, if cooked correctly, and I am here to teach you. This is one pilaf you will LOVE!

Ingredients:

1 cup bulgur 

1 1/2 cup organic brussels sprouts 

1 large organic carrot

1/2 medium sweet organic onion

1/2 chopped organic parsley

2 tablespoons organic cold-pressed coconut oil

pinch of salt

I love the 10 Minute Bulgur from Trader Joe's , and use it for all my bulgur recipes. The first thing I do when working with a grain-based salad or pilaf, is start boiling the grain, and while that is on the stove, I chop the veggies. Bulgur is just like rice - you will need 2 cups of water for 1 cup of bulgur. Bring it to a boil, cover, and let simmer for 10 minutes. Take off the heat, and let rest for 5 minutes with the lid on.

Thoroughly wash, and cut the brussels sprouts in half. Warm up a skillet on medium heat. Sweat the onions and thinly shaved carrots in the coconut oil until clear, and add the brussels sprouts. Sauté for 5 minutes, just until the brussels sprouts begin to look soft. Add this mixture to the bulgur, along with salt, and stir in the chopped parsley at the very end, so it stays fresh, and flavorful! Enjoy, and be well! 

Vegan Chia Seed and Buckwheat Pancakes

I grew up in Russia, and buckwheat is a grain we eat daily. Russians make buckwheat "kasha" for breakfast, and enjoy it with milk and a sprinkling of sugar (just like cereal), they make it as a side for meat and eat it for lunch and dinner. It is a relatively inexpensive grain, and our National staple, even more so than potatoes.  You will be surprised to know that buckwheat used to be in deficit during the communist times! My mother used to have to wait in line and purchase her ration with a coupon, and the only people who were given access to it were diabetics, since this was the approved low-sugar food they were allowed to consume to stay stable, and not spike. 

Not only is buckwheat a delicious, fluffy, and warm comfort food, but it is also good for you! Did you know that buckwheat is one of only few alkaline grains? This means that it won't feed candida, and won't cause inflammation and acidity imbalance in the body. This recipe will not only satisfy your taste buds, but will keep you full without spiking your blood sugar - so it's low on the GI (glycemic index) and absolutely satiating. 

Ingredients (I only use organic):

1/4 cup unsweetened applesauce

1 3/4 cup plant milk of your choice (I usually use unsweetened soy milk)
2 tsp. vanilla

1 teaspoon chia seeds
1 ½ tsp. baking powder
½ tsp. salt
1 cups buckwheat flour

½ cup unbleached all purpose flour

1 tbs. olive oil, or melted coconut oil + some to grease the pan.

Combine all ingredients in a big bowl, and mix well. I preheat and grease my cast iron skillet with a bit of coconut oil, and pour the pancakes. Once I see that they become porous all the way through, I flip them, and remove from the skillet just seconds after that. You will easily get the hang of it - nothing too complicated!

A great way to eat these is with a drizzle of raw honey and some organic berries, but you can also have them with anything your heart desires - peanut butter, soy yogurt, anything! You will love these, and make them often. Enjoy! 

Botanicals!

I love natural ingredients, that's why today, I'd like to mention 3 botanical ingredients that I think are extremely important in skincare! What do you think of these 3?

Three of the most potent forms of Vitamin C available on the market today are Ascorbyl Glucoside, Sodium Ascorbyl Phosphate, and Magnesium Ascorbyl Phosphate. This powerful antioxidant combination in a serum fights free radicals, stimulates collagen production, nourishes the skin, reduces the appearance of fine lines and wrinkles, and brightens skin tone while keeping stable.

Enzymes are a wonderful way to safely exfoliate the skin - this has been my favorite method for years! An enzymatic exfoliation is a good natural way to clean out the pores, get rid of excess oils, slough off the dry and dead skin for a healthy cell turnover. Fruit enzymes, such as Bromelain (from pineapple) and Papain (from papaya) eat away at the oils and dry skin, to expose a refreshed, clear complexion. A good natural enzyme mask brightens the skin, activates cellular function, increases circulation, fades discoloration and leaves the skin feeling and looking fresh, smooth and healthy. 

Marine Collagen is a form of collagen that derived from an assortment of sea algae species Laminaria and Padina. This Marine Collagen Polypeptide is designed to stimulate type III Collagen deep down within the skin. Collagen is a large molecule that alone cannot penetrate into the skin - so scientists found that polypeptide technology can actually stimulate the synthesis Marine Collagen in the skin. This new technology allows the skin to open up and allow the collagen through, because the regular molecule is too large to get in. Combination of marine collagen with polypeptide technology, will help our skin by stimulating collagen production, and elastin collagen thickening, encouraging skin renewal and minimizing muscle contractions, reducing the appearance of deep wrinkles and fine lines, helping provide long-term improvements in deeper wrinkles, helping prevent collagen and elastin breakdown to firm the skin.

Organic Acorn Squash Stuffed with Wheat-berry Pilaf

I love creating beautiful and healthy dishes, and I'm always trying to use new ingredients! Have you tasted wheat berries? When cooked correctly, these little gems will burst with flavor, and nourish you. Wheat berries are delicious, nutty, wholesome, filling, and a wonderful alternative to rice! I love salads, but what better way to present this delicious vegan feast, than in a perfect heart-shaped squash "dish"?  This recipe has "love" written all over it! 

Ingredients (all-organic)
1 cup wheat berries
3 cups water
pinch of salt
1 tbsp coconut oil
1/2 large sweet onion
1 medium red bell pepper
1 carrot
1/4 cup raw pecans
1/4 cup raisins
curly parsley
2 butternut squashes

The first thing I do, is put my wheat berries in with the water to boil with the salt, since they will take about an hour to get soft and ready. At the same time, I start to work with my squash - I cut them in half along the ridges so they resemble 2 hearts. (I use the ridges as my guides to cut evenly). I use an ice-cream scoop to remove the seeds, and also cut more squash out of the middle. This not only helps to make sure the squash cooks all the way through, and isn't raw when I stuff it after baking, but also allows more stuffing to fit inside. I am quite resourceful, so I save the squash I remove, and will use it tomorrow with my breakfast millet kasha! ;)

When the squash halves are ready and hollowed out, they go into the oven at 380 deg, for about an hour. I like to check up on them, to make sure they don't overcook (but it's unlikely).

At the same time as the wheat berries are cooking, I sauté the onions, carrots, and bell peppers in the coconut oil in a separate pan, and once they are soft, I add them to a large ceramic bowl, and add the raisins and pecans to the mix. 

You will know the wheat berries are done when you see that they have become transparent and plump. About an hour is what they need, with the lid closed. Once you feel they're ready, transfer them into the bowl with the sautéed vegetables and mix well. You will need to make sure the wheat is completely coated in the oil while it's hot, so it can absorb that moisture and stay plump!

Last step is to add the curly parsley, mix well, and spoon into the ready roasted cups! Voila! All done :) This will rock your world, I promise!

Millet Quinoa With Kale

Winter is in full effect, and some comfort food is just what the Dr. ordered! I love combining grains, beans, and greens for a complete vegan-protein meal that only takes 15 minutes! In this simple recipe, I use millet - one of the most digestible and non-allergenic completely alkalizing grains. If you haven't tried millet, I sincerely hope you give it a shot - not only is millet a prebiotic which feeds the microflora in your inner ecosystem, but it is also full of protein, magnesium, and serotonin - which will boost your mood! One of millet's best advantages is that it has a low Glycemic Index (GI), so the carbs will digest slowly, keeping you full longer!
 

Quinoa is an ingredient I use quite frequently, and I try not to repeat my recipes. As you know, quinoa is full of protein, and comes in 3 different colors - white, red and black. The white quinoa is fastest to cook, black takes about 5-7 minutes longer, and red is somewhat in the middle of the spectrum. I usually bring the pot to a boil, cover with a lid, and keep for 7 minutes. The red quinoa is tougher than white, so you will need to add 5 minutes to your cooking time to make it softer! For this recipe, I am using red quinoa.

INGREDIENTS (I only use organic):

1/2 cup red quinoa

1/2 cup of millet

1 cup of white beans

1 carrot

1 bunch of kale

1/4 cup chopped parsley

1 tbs coconut oil

1 clove of garlic 

juice of 1/2 lemon

salt to taste

Add 1/2 cup dry quinoa and 1 cup water to the pot and bring to a boil. Let boil for 5 minutes, cover with lid, and keep for about 7 minutes. Do the same for the millet, in a separate pot. I dislike boiling the two grains together, because they have slightly varying cooking times. I want to make sure that both are cooked through, and neither is mushy. When you open the lid, you should see that all water has evaporated. Combine the quinoa and millet in a large ceramic or glass bowl, and start working on your kale. I never use the entire leaf for cooking, because the stem is just too rough, and is hard to chew. I "devain" the leaf by cutting the stems out, and chop up the leaves into 2-inch pieces. Sautee the carrots, garlic, and kale in the coconut oil on low heat until soft. Add the mixture to the bowl, and top with fresh parsley. Take your lemon half, and squeeze the juice on top of the mixture. Give the whole thing a toss, and you are ready to plate! I also like to add some avocado, for a creamy treat - you will love it! Enjoy, and have a powerful day!

Peptide Combinations in Skin Care

—Which formulations/combinations is your company currently exploring and why (how they work, skincare benefits, etc)?

We love peptides, and the best combination that we have found to work well against wrinkles has been Acetyl Hexapeptide-8 (Argireline®) with Matrixyl ™3000. Acetyl Hexapeptide-8 (Argireline®) improves wrinkle depth, wrinkle volume and roughness. Matrixyl ™3000 minimizes crow’s feet and laugh lines, and prevents from further damage and wrinkle formation.

—Are delivery systems (into the skin) an issue? How is that addressed in your formulas?
Usually, peptides are best absorbable when used in a water-based serum, with the addition of low-molecular weight Hyaluronic Acid. This is the formulation behind SAIAN Active Renewal Serum.

—This topic can easily get confusing for even the most well-versed esthetician: what advice can you give for ways to sort through all their peptide product options, and to interpret labels?
As we all know, ingredients are listed on the label starting with the most prevalent to the least prevalent. It’s important to choose a product which is water-based, and has peptides in the beginning of the ingredient list – this way you can be assured of the amount of peptides in the formula. You may also consult the manufacturer, and ask what percentage of a given peptide is used. Usually, 10% of each peptide is sufficient to give great results, if there is a blend of 3 or 4 peptides in a formula. Our serums have 6 peptides!

—Which peptide/peptide or peptide/other ingredient combos do you think should be avoided and why?
Avoid peptide combinations that are mixed with hydroquinone, parabens, and other toxins that can irritate the skin.

—What do you envision for the future of peptides in skin care?
The future of peptides most likely lies in skin-repairing copper-peptide complex, and in all natural paraben-free combinations.

Selecting a Moisturizer

Is the overwhelming amount of moisturizers on the market causing you confusion? When to apply a creme? What about a serum? When to apply ampoules? What about a collagen spray? Do you really need all that "stuff"? 

Before making any recommendations, I like to conduct a client consultation, to analyze my client's skin. For anyone with dry, and very dry skin, I always recommend to start with a moisturizing milky cleanser twice a day. This way you know that all steps in your daily routine are designed to hydrate.

When it comes to moisturizing the skin, a serum always comes first! Remember, a serum has a watery, oil-free formula, that is easily absorbable by the skin. This type  of product is ideal for application around the delicate skin if the eyes, and the nasolabial folds. Most serums tend to be ionizable, and can be penetrated with a galvanic machine. This is a great way to get the best results from the active ingredients in the product! You don't need any big professional equipment - there are a number of hand-held units available on the market, that work as well as the large machine, and sometimes even better! Here is a link to a previous blog entry about the hand-held machines.

After applying a serum, it's best to apply a creme. The reason for this, is that a creme creates a barrier that helps keep the serum from evaporating. Since serums don't have oil, they penetrate quickly, but don't feel like they are moisturizing enough. Most of the time, serums leave a tight feeling on the skin. After application of creme, the skin will feel softer, more shiny and moisturized.

Ampoules and extremely liquid serums are best used under masks, especially collagen masks. Never wash the face after removing that product - remember, you are penetrating nourishing ingredients, so everything will stay on the skin after application.

My Article This Month in Dermascope Magazine - All About Serums