Video LoadingVideo UnavailableClick to playTap to playThe video will auto-play soon8CancelPlay nowGet daily celeb exclusives and behind the scenes house tours direct to your inboxMore Newsletters SubscribePlease enter a valid emailSomething went wrong, please try again later.More NewslettersWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More infoThank you for subscribing!We have more newslettersShow me See OurPrivacy Notice See OurPrivacy Notice×Group 28 Get daily celeb exclusives and behind the scenes house tours direct to your inboxInvalid emailSomething went wrong, please try again later.Sign UpNo thanks, closeWe use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. This may include adverts from us and third parties based on our knowledge of you. More info×Group 28Thank you for subscribing!We have more newslettersShow MeNo thanks, closeSee our
Privacy NoticeLooking for a way to add a youthful glow to your dull January skin? Well, thinking about what you eat could be the secret you’ve been searching for. We all know that eating the right kinds of food can make us feel our best, but having a healthy balanced diet can also help our skin look its best too. What’s more, whipping up a delicious glow-inducing dish is easier than you may think, as food blogger Elisa Rossi proves. Here, she shares a selection of tasty recipes that are sure to nourish your skin from the inside out…
Happy Skin Kitchen by Elisa Rossi is out now
(Image: Supplied)
Read More
Related Articles
Warming soups to batch cook and freeze to boost your immune system and cut cooking costs
Read More
Related Articles
GBBO Freya’s salted caramel cupcakes are the only Veganuary dessert you need
Hazelnut and chocolate no-bake tart
This hazelnut and chocolate no-bake tart is a glow getter!
(Image: Supplied)
Makes 1 x 23cm tart Ingredients for the base 150g pitted Medjool dates 120g hazelnuts, plus extra for decoration (optional) 70g porridge oats 2 tbsp raw cacao powder For the filling 2 x 400ml tins of full-fat coconut milk, chilled in the fridge overnight 150g good-quality dark chocolate, broken into pieces 3 tbsp maple syrup 1 tsp vanilla bean paste Method Preheat the oven to 170°C/ 150°C fan/gas mark 3. Put the dates into a bowl and soak in cold water for 20 minutes. Drain. Put the hazelnuts on a baking tray and toast in the oven for 10 minutes. Remove from the oven and put into a food processor with the oats and cacao powder. Blitz for a few seconds, until you have a crumbly flour. Add the dates and blitz again until the mixture sticks together when you press it between your fingers. With your fingers, crumble the dough evenly over the base of a 23cm shallow non-stick loose-bottomed cake tin. Starting from the middle, press the mixture firmly and evenly into the tin, moving outwards and upwards along the sides of the tin. The harder you press the dough into the tin, the more likely it will hold together. Place the tart in the fridge to set while you make the filling. Open the chilled coconut milk tins and carefully scoop out the solid white coconut cream into a heat-proof bowl, reserving the liquid for use another time. Add the dark chocolate to the bowl and place on top of a pan of simmering water on a low heat. When the chocolate starts melting, use a whisk to mix everything together, and keep whisking until you have a silky and smooth texture. Add the maple syrup and vanilla and stir to combine. Remove from the heat and pour over the chilled tart base. Gently shake the cake tin so the filling gets evenly distributed. Place the tart back in the fridge overnight to set, or in the freezer for 1-2 hours. When you are ready to serve, remove the tart from the tin. Place on a serving plate and sprinkle with the chopped hazelnuts (if using), then cut into even slices. Store in the fridge for 2-3 days. Red pesto traybake veg salad
Red pesto traybake veg salad is a great dish to share
(Image: Supplied)
Serves two Ingredients 1 courgette, sliced 1 small aubergine, cut into small cubes 1 red onion, cut into wedges 1⁄2 tsp smoked paprika 1⁄2 tbsp dried oregano Salt and pepper A drizzle of olive oil 1 x 400g tin of chickpeas, drained and rinsed 150g cherry tomatoes, whole 60g pitted olives, sliced 2 tbsp small capers 10g fresh basil, roughly chopped 10g fresh parsley, roughly chopped 40g rocket, to serve For the red pesto 1 large pointed red pepper, whole 2 tbsp extra virgin olive oil, plus extra for brushing 40g walnuts 1 garlic clove 1 tbsp lemon juice 1 tbsp nutritional yeast 3 sun-dried tomatoes Method Preheat the oven to 220°C/200°C fan/gas mark 7. Put the courgette, aubergine and red onion on a large baking tray. Make sure there is plenty of space, as you will need to add the chickpeas and tomatoes later. Sprinkle over the smoked paprika, dried oregano and a pinch each of salt and pepper, and drizzle everything generously with olive oil. Put the pointed red pepper on a separate tray. Brush it with olive oil, and sprinkle with salt and pepper. Put both trays into the oven. Roast the pointed pepper for 25 minutes, until soft and squishy. Roast the vegetables for 15 minutes, then remove from the oven and add the drained chickpeas and cherry tomatoes to the tray. Toss them around so they get evenly coated, and add a little bit more olive oil and salt if needed. Put the tray back into the oven for the final 10 minutes. To make the pesto, remove the stalk, seeds and skin from the roasted pepper. Put the flesh into a food processor with the rest of the pesto ingredients and blitz everything together until smooth and creamy. Add the olives, capers, basil and parsley to the tray of roasted veg. Gently mix everything together. To assemble your salad, arrange the rocket on a serving dish, then add the roasted vegetable and chickpea mix. Drizzle over the pesto and mix everything together. Creamy cannellini, mushroom and cavolo nero stew
On cold days this creamy cannellini stew is a nourishing option
(Image: Supplied)
Serves four Ingredients 2 x 400g tins of cannellini beans, drained and rinsed 400ml veggie stock 200ml unsweetened oat milk 2 tbsp olive oil 2 shallots, finely chopped 1 carrot, finely chopped 1 stick of celery, finely chopped 2 garlic cloves, crushed 1 bay leaf A few sprigs of fresh thyme, leaves picked 1⁄2 tbsp white miso paste 1⁄2 tbsp tamari sauce, plus extra for drizzling 50g cavolo nero or kale, de-stemmed and finely chopped 200g mixed mushrooms (a mix of chestnut and shiitake), sliced Salt and pepper, to taste Serve with a sprinkle of chopped fresh parsley and a drizzle of good-quality extra virgin olive oil Method To make the creamy broth, put 120g of cannellini beans into a blender with the veggie stock and oat milk. Blend until smooth, then set to one side. Put 1 tablespoon of the olive oil into a large pan on a medium heat. When it’s hot, add the chopped shallots, carrot and celery. Cook for 8-10 minutes, until the shallots start to caramelise. Add the crushed garlic, bay leaf and thyme leaves and cook for another couple of minutes. Keep stirring, as garlic can burn very easily. Add the miso paste and tamari sauce, stir to combine, then add the remaining cannellini beans and the creamy broth. Turn the heat down to a simmer and cook the stew for 20 minutes, until it has started to thicken. Add the chopped cavolo nero, mix everything together and cook for another 5 minutes, until the cavolo nero has softened. While the bean stew is simmering away, cook the mushrooms. Put the remaining oil into a frying pan and once it is hot, add the sliced mushrooms. Cook them on a medium heat for 10 minutes, until they start to brown around the edges and all the water has evaporated. Drizzle with tamari sauce and remove from the heat. Serve the cannellini stew with the pan-fried mushrooms piled on top, a sprinkle of chopped parsley and a drizzle of extra virgin olive oil. Savoury carrot and sun-dried tomato muffins
Savoury carrot and sun-dried tomato muffins are the perfect midday snack
(Image: Supplied)
Makes 12 muffins Ingredients 180g chickpea flour (also called gram flour) 40g buckwheat flour 30g nutritional yeast 1 tsp baking powder 1 tsp bicarbonate of soda 1 tsp smoked paprika 1 tbsp dried oregano 1 tsp ground turmeric 1 tsp salt A twist of black pepper 400ml oat milk 2 tbsp extra virgin olive oil 30g pitted olives, finely chopped 40g sun-dried tomatoes, finely chopped 2 medium carrots, finely grated Method 200°C/180°C fan/gas mark 6 and line a 12-hole muffin tray with muffin cases. In a large bowl, mix together the chickpea flour, buckwheat flour, nutritional yeast, baking powder, bicarbonate of soda, smoked paprika, oregano, turmeric, salt and pepper. In a separate bowl, mix the oat milk with the olive oil, chopped olives, sun-dried tomatoes and grated carrots. Pour the wet ingredients into the dry and gently combine everything together until you don’t see any more dry flour. Place about 3 tablespoons of the mixture in each muffin case, and bake in the oven for 30 minutes, until risen and golden brown on top. Remove from the oven and let the muffins cool down in the tray for 10 minutes, then transfer them to a rack to cool down completely. Store the muffins in an airtight container at room temperature for up to 2-3 days. Recipes from Happy Skin Kitchen by Elisa Rossi, HarperThorsons, £25, available now. READ MORE: Click here for today’s top showbiz news Warming soups to batch cook and freeze to boost your immune system and cut cooking costs 30-minute veggie meals on a budget that you’ll want to Instagram instantly Kelly Brook shares how to make your favourite takeaways for under 600 calories Get exclusive celebrity stories and shoots straight to your inbox with OK!’s daily newsletter Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
