Recipes for Ageless Beauty by Renée Loux
Beautify your body and skin from the inside out with these recipes that pair age- defying nutrients and nourishing ingredients with incredible taste and texture.
Chocolate-Avocado Parfait
with Blueberries & Mint Chocolate and avocado may sound like an unusual couple, but when these antioxidant- and omega-rich champions get together, the results are scrumptious.
Yields: 4-8 servings
2 cups diced avocado ½ cup plus 2 Tbsp maple syrup 2-4 Tbsp organic evaporated cane juice or sugar (optional)
2 Tbsp coconut oil (optional; look for a mild aroma) 1-2 tsp alcohol-free vanilla extract 1 tsp balsamic vinegar (aged is best) ½ tsp shoyu (organic soy sauce) 1 cup unsweetened
cocoa powder 1 pint blueberries Handful of fresh mint leaves
1. In a food processor, blend avocado, maple syrup, organic sugar, coconut oil, vanilla extract, balsamic and shoyu until smooth and creamy.
2. Sift the cocoa powder to remove lumps, using a simple metal strainer. Add cocoa powder to the avocado mixture and blend until very smooth. If time allows, let the mixture rest, covered in the fridge for an hour, for flavors to marry and develop.
3. Serve slightly chilled or at room temperature. Place a few blueberries in
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the bottom of a wine, parfait or martini glass. Top with a generous dollop of chocolate-avocado mixture and garnish with more blueberries and chopped mint.
Green Tea Chai Frappé
Green tea and chai spices blend together for a delicious boost of antioxidants and liquid nourishment. Fresh almond milk is easy to make, calcium-rich and highly digestible; just blend soaked almonds with water and strain. In a pinch, raw almond butter may be used. Blend with ice to make a frozen
frappé or warm gently on a cool, crisp day. Yields: 2-4 servings
2 green tea bags 2 cups hot filtered water 1 cup raw almonds, soaked eight hours in filtered water, drained and rinsed or
3 Tbsp raw almond butter 2 cups filtered water 1-1½ Tbsp chopped ginger 1 tsp ground cinnamon ¼ tsp ground nutmeg Pinch of ground cloves Pinch of sea salt and freshly ground black pepper to taste
2 Tbsp maple syrup to taste 2 Tbsp agave nectar or raw honey to taste
Beforehand: If using raw almonds, soak them for eight
hours in filtered water, drain and rinse. 1. Steep green tea bags in
hot water for 3 to 5 minutes. Remove and squeeze to extract as much liquid as possible. Cool
tea in the fridge or freezer (or drop in an ice cube to speed the cooling process), unless served warm.
2. In a blender, add cooled tea, drained almonds or almond butter, ginger, spices, maple, and agave or honey and blend
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