Healthier beautiful black skin and hair is the goal and we all know that beauty and wellness go hand in hand. The question becomes, how do you make that happen? It all begins from within.

We’ve always taken a wholistic (whole body) approach to beauty at Nyraju Skin Care. It’s a way of life. Don’t get me wrong, at least once a year I have to have a slice of homemade pound cake. I enjoy it and get right back to what I know is right for my body.

As I talk with more and more of you, you’re willing to do the work, it’s just that recipes that are healthy and more importantly … taste good, seem to create the biggest challenge.

Today, we’ll address some of those concerns. When you’re eating with the health of your skin in mind, a good foundation needs to be set. Foods like spinach, kale, romaine lettuce, bell peppers (all the colors), portobello mushrooms, red onions, butternut squash, zucchini, yellow squash, collards, broccoli and quinoa to set the foundation, offer you a lot of meal prep variations.

Except for the lettuce, you can sauté these vegetables and make a stir fry and place them on top of the quinoa . You can put them inside of a wrap, this is where you can add your lettuce.

The key is to get creative and not limit yourself in what you eat. Of course it’s best to eat in season and it’s best to eat organic, however, when you can’t make that happen, do the best with what you’ve got and keep it mov’in. Your body will love the change and so will your skin and hair.

Here are a few recipes for healthier black skin and hair:

Grilled Rosemary Squash

• 2 lb. assorted summer squash halved or squared lengthwise
• 2 Tablespoons of extra virgin olive oil
• 2 to 3 tablespoons fresh chopped rosemary
• 3 rosemary sprigs with woody stems

Directions:

1. In a large bowl, combine your squash, oil and chopped rosemary

2. Prepare a charcoal grill with medium hot coals.  Place the woody rosemary sprigs directly on the coals. Don’t like the thought of charcoal, you can use the Foreman Grill or a gas grill.

3. Add the rack to the grill. Place the squash on the grill rack. Grill for 10 minutes or until squash is crisp and tender. Turn on both sides to make sure it browns evenly.

4. Season to taste. (I personally like to season my squash in the bowl with the chopped rosemary. I use Herbamare. It can be found in health food stores or Whole Foods)

Quinoa with Roasted Beets and Thyme Vinaigrette
Ingredients
• 1 1/2 pounds baby beets
• 4 cloves garlic, peeled
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups water
• 1 1/2 cups quinoa, rinsed and drained
• 3 tablespoons white balsamic vinegar or white wine vinegar
• 1 tablespoon snipped fresh thyme
• 1 teaspoon Dijon-style mustard
• 3/4 cup crumbled ricotta salata or feta cheese
• 1/3 cup chopped walnuts, toasted
• 1 shallot, thinly sliced

Directions

1. Preheat oven to 450 degrees F. Cut tops off beets and trim root ends. Halve or quarter beets. Place beets and garlic in a 15×10-inch baking pan. Drizzle with 1 Tbsp. of the oil and sprinkle with 1/4 tsp. of the salt and the pepper; toss to coat. Cover with foil.

2. Roast 20 to 25 minutes or until beets are tender. Let stand, covered, 15 minutes. If desired, to remove skins, wrap beets, one at a time, in a paper towel and gently rub to remove skins. (If skins are very tender, you do not need to remove them.) Mash garlic.

3. Meanwhile, in a medium saucepan combine the water, quinoa, and the remaining 1/4 tsp. salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.

4. For vinaigrette, in a screw-top jar combine the remaining 3 Tbsp. oil, the mashed garlic, vinegar, thyme, and mustard. Season to taste with additional salt and pepper. Cover and shake well.

5. In a serving dish arrange cooked quinoa, vinaigrette, cheese, walnuts, and shallot.

6. Top quinoa mixture with roasted beets. Sprinkle with additional snipped fresh thyme. Serve warm or at room temperature. You can make this recipe vegan by removing the cheese.  Add 1/3 cup of sliced pitted kalamata olives in place of the cheese.

Lavender Lemonade Sparklers (This recipe contains vodka. You can make it virgin by removing the vodka.)

Ingredients
• 2 cups water
• 1 cup honey
• 2 tablespoons fresh or dried lavender buds
• 1 cup lemon juice
• 6 – 8 ounces vodka
• 2 cups sparkling water
• Lemon wedges or slices (optional)
• Fresh lavender sprigs (optional)

Directions
1. For syrup, in a medium saucepan combine the 2 cups water, the honey, and lavender buds. Bring to boiling over medium heat; immediately remove from heat. Let steep 10 minutes. Pour syrup through a fine mesh sieve into a 2-qt. pitcher; throw away the lavender buds. Let cool to room temperature; stir in lemon juice. Cover and chill 4 to 24 hours.

2. To serve, combine the vodka, 2 cups sparkling water, and the chilled syrup. Pour lemonade over ice cubes in tall glasses. If desired, serve with lemon wedges and lavender sprigs.

When it’s all said and done …

These recipes or ones similar can be found online. I always start with the foundations that I find online or get from a friend and make it my own. You can do the same! Don’t forget to incorporate your water into your regimen. You must stay hydrated. Add lemon, lime, ginger, cucumbers or orange slices to your water.  They will naturally change the taste and you won’t get bored as many of you say you do. That’s it for this week. As always …

Dedicated To Your Beauty,

Juliette Samuel
Aesthetician, Author, Publisher
Nyraju Skin Care