Beautiful Skin Recipe | Buckwheat & Celery Salad with Gomasio-inspired 'Special Sprinkle'
Last week we had the pleasure of joining our own Dr. Nastasia Irons for an informational talk about 'Nutrition for Beautiful Skin'. She outlined the science behind the benefits of vitamins, nutrients, carbs, fats and proteins, amoung many things. You can read all about her tips for beautiful skin nutrition and her top 12 favourite foods HERE.
Our team member Jiva MacKay drew inspiration from Dr. Irons' talk and created a delicious recipe for a buckwheat salad that will benefit your skin from the inside out.
Buckwheat & Celery Salad with 'Special Sprinkle'
My idea for this potent and delicious 'special sprinkle' is inspired by Gomasio, a Japanese dry condiment that uses toasted sesame and often seaweed. This version is made with some of Dr. Irons' favourite foods for beautiful skin: flax meal, nutritional yeast and pumpkin seeds. These ingredients are a rich source of zinc (beautifying!), beneficial fats and B vitamins. Buckwheat is rich in Rutin which decreases AGE formation and celery is an excellent source of antioxidants, enzymes, minerals and vitamins; especially vitamin K that heals the skin and vitamin C that plays a crucial role in synthesizing collagen! PLUS dulse is full of iron and another potent antioxidant, plus plus: it's a beautiful deep purple!
Makes 4 Servings
1.5 c roasted buckwheat (kasha)
1 3/4 c water
1 Tbsp grapeseed oil
1-2 cloves garlic
1/4 tsp good salt
4 celery stalks
1 tsp apple cidar vinegar
2 tsp favourite oil (olive, hemp, nut.... )
SPECIAL SPRINKLE
1/4 c flax meal
1/4 c nutritional yeast
1/4 c pumpkin seed
2 Tbsp toasted (whole) corriander seed
2 Tbsp (whole) chia seed
1 Tbsp dulse flakes
3/4 tsp good salt
Heat the grapeseed oil in a small pot and add whole garlic cloves - I smack the cloves with the side of my knife to release the flavour!
When the garlic is golden (and oil infused) add the buckwheat and coat completely.
Add salt. Add water and bring to a simmer then cover and turn to lowest low heat.
When the water has been absorbed (about 20 mins - try not to lift the lid before this) turn heat off and allow to steam itself with the lid on.
When the garlic is golden (and oil infused) add the buckwheat and coat completely.
Add salt. Add water and bring to a simmer then cover and turn to lowest low heat.
When the water has been absorbed (about 20 mins - try not to lift the lid before this) turn heat off and allow to steam itself with the lid on.
While the buckwheat is cooking, wash the celery and slice in thin slices, I use the Benriner mandolin, an exciting thing to have in your kitchen!. Toss the celery slices with apple cider vinegar and your favourite oil and place on top of cooked buckwheat in a deep bowl.
Prepare the Special Sprinkle: Toast the coriander seeds by heating in dry skillet until fragrant. Using a mortar and pestle pound and crush the pumpkin seeds, and add the whole coriander seeds . You can also use a spice grinder or small food processor but I will say that having a mortar and pestle in your kitchen is also an exciting thing! Place in a bowl and add flax, nutritional yeast, salt and dulse flakes. Store in a tight jar in the fridge, you can sprinkle this on everything! You may end up needing to double this recipe!
Top the buckwheat with a liberal amount of Special Sprinkle. ENJOY!
Notes: This is a perfect thing to make as a super healthy packed salad lunch but I would bring the sprinkle separately
Special Sprinkle should be stored in a tight jar in the fridge. You can sprinkle this on everything! You may end up needing to double this recipe!
Jiva MacKay studied at the Stratford Chefs School and took on apprenticeships with Jamie Kennedy in Toronto and at Chez Panisse in Berkeley California as well as on a small organic farm in Prince Edward County. She created a course to help empower artists in their kitchens and is passionate about food as medicine.
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