NYC Chefs’ Beauty Boasting Recipes
Chef Brian Tsao of Mira Sushi & Izakaya (Photo: Mira Sushi & Izakaya)
Things like shampoo, moisturizer, and mascara are essentials when it comes to looking good, but as mom always said, “Beauty comes from the inside.” To get glowing skin, minimize wrinkles, and have shiny, strong hair—diet is key. But don’t worry, in order to get the most vitamins, minerals and antioxidants you won’t need to exclusively eat raw fruits and veggies. To find out the best beauty food recipes, I went straight to three of the most talented chefs in New York City.
When you’re ready to trade the drugstore aisles for the ones at the supermarket, try out these beauty boosting recipes from chefs Nick Pelliccione, Michele Mazza, and Brian Tsao.
Quinoa Bowl by Nick Pelliccione of Hyatt Time Square’s T45 and Bar 54 (Photo: Hyatt Time Square’s T45 and Bar 54)
Breakfast
Quinoa Bowl by Nick Pelliccione of Hyatt Time Square’s T45 and Bar 54
“The Quinoa Bowl is low in calories, which is good for the six pack and is rich in omega-3 fatty acids, which is good for your skin,” says Pelliccione.
Beauty benefits
The vegetable protein in quinoa has all nine essential amino acids – great for cell repair and keeping the skin looking young. Amino acids also protect and nourish hair follicles, and maintain a hydrated scalp.
Prep time: 30 min.
Cook time: 10 min.
Serving size: 1
Ingredients
• ½ oz. canola oil
• 2 oz. red quinoa, cooked
• 2 oz. chopped baby spinach
• 2 oz. diced plum tomato
• 2 oz. sautéed mushrooms
• 5 egg whites
• 2 oz. chicken sausage, cooked and chopped
• Salt and pepper to taste
Steps
1. Warm ½ oz. canola oil in a coated nonstick pan.
2. Add quinoa, mushrooms, spinach, tomatoes, and chicken sausage. Cook for two minutes.
3. Add egg whites, and season with salt and pepper.
4. Put all ingredients together, stirring constantly until eggs are thoroughly cooked. Enjoy.
Sesame Leaf Wrap By Chef Brian Tsao of Mira Sushi & Izakaya (Photo: Mira Sushi & Izakaya)
Snack
Sesame Leaf Wrap By Chef Brian Tsao of Mira Sushi & Izakaya
“The Sesame Leaf Wrap is extremely healthy,” says Taso. “It focuses on fresh vegetables and basic Korean flavors. The crunchy vegetables give the dish texture and the sesame binds all the vibrant flavors together with a hint of savory.”
Beauty benefits
Green apples contain alpha-hydroxy acids that encourage smooth, wrinkle-reduced skin. The sesame leaves, oil, seeds and powder are natural detoxifiers. While cucumber’s calcium and phosphorus content contributes to hair growth.
Prep time: 10 min.
Cook time: N/A
Serving size: 6-8
Ingredients
• 6-8 sesame leaves (can be found at most Korean supermarkets; may be labeled as Korean Shiso, Ggae Nnip, Kkaennip or Perilla Leaves)
• 2 tbsp warm water
• 1g Stevia
• 2 tsp sesame oil
• 2 tbsp low sodium soy sauce
• ¼ cup Granny Smith apples, peeled, cored and pureed in blender or food processor
• ¼ cup gochujang (found in most Korean supermarkets)
• 1 small cucumber, cut into sticks approximately 2 in. long and about ½ in. wide)
• 1 small carrot, lightly blanched and softened in hot water, cut into fine julienne
• 1/3 cup bean sprouts
• 1 tbsp black sesame seeds
• 1 tbsp sesame powder (found in most Korean supermarkets)
• ¼ bunch scallions, finely chopped
Steps
1. Combine warm water and Stevia in a bowl. Stir to dissolve. Add soy sauce, sesame oil and reserve.
2. Combine apple puree and gochujang and reserve.
3. Gently rinse the sesame leaves with cold water to ensure crispness and shake off any excess water.
4. Divide the cucumber, carrot and bean sprouts between the leaves.
5. Top the vegetables with approximately 1-2 tsp of the soy mixture and approximately 2 tsp of gochujang mixture.
6. Garnish with a sprinkle of black sesame seeds, sesame powder and scallions.
7. Wrap the leaf edges around the vegetables.
*There will be gochujang sauce and sweet soy sauce left over to store in your refrigerator and use for salads, marinades or as a condiment.
Grassfed Filet Mignon by Michele Mazza of Il Mulino Prime (Photo: Il Mulino Prime)
Lunch/Dinner
Grassfed Filet Mignon by Michele Mazza of Il Mulino Prime
“I use a traditional Italian preparation with fresh herbs, sea salt and extra virgin olive oil instead of butter,” says Mazza. “We added this grassfed filet mignon to our menu to offer a leaner, healthier steak option for our guests.”
Beauty benefits
Grassfed beef has double the amount of skin boosting omega-3s, EPA, and DHA compared to beef from grain fed cows. Grassfed beef also contains Vitamin E and amino acids L-carnitine and carnosine which have anti-aging properties. Garlic helps promote bright and healthy skin, as well as thick, lustrous hair. With high water content, tomatoes are good for increasing moisture to skin, and have Vitamins A, B, C, and E, key vitamins for healthy hair. The lycopene in tomatoes acts a natural sunscreen as well.
Prep time: 15 min.
Cook time: 1 hour to roast garlic and tomato, 10 min. to grill steak
Serving size: 1
Ingredients
• 10 oz. grassfed filet mignon
• 2 tbsp Il Mulino NY extra virgin olive oil
• 1 clove elephant garlic
• 1 cherry tomato
• 1 tsp finely chopped fresh thyme, rosemary and sage
• Maldon sea salt, to taste
• Fresh cracked black pepper, to taste
• Sprig of fresh rosemary for garnish
Steps
1. Preheat broiler to 400 degrees.
2. On a baking sheet, drizzle clove of garlic with extra virgin olive oil and sprinkle with pinch of salt. Roast in broiler for 1 hour to soften and release aromatics.
3. Trim (or ask your butcher to trim) dry aging crust and fat away from the filet. Chop fresh herbs and mix them together.
4. Brush steak with 1 tbsp extra virgin olive oil, season with some Maldon sea salt, fresh cracked pepper and most of the herb mixture.
5. Grill over med-high heat until rare to medium rare with a slightly charred crust – about 4 min. per side.
6. Once the garlic has been roasting for nearly an hour, remove baking sheet from the broiler and add cherry tomato. Drizzle tomato with extra virgin olive oil and sprinkle with pinch of salt and remaining herb mixture.
7. Roast in broiler with garlic for less than 1 min. until softened and slightly charred on the outside.
8. Plate the grilled steak, tomato and garlic clove together and garnish with sprig of fresh rosemary.
Bon appétit!
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