4 Recipes for Glowing, Radiant Skin

sweet potato wedges
Photo: The Beauty Chef
Heal your body inside and out.

Have you tried every moisturizer, balm and serum under the sun but haven't gotten the results you've hoped for? According to Carla Oates, creator of The Beauty Chef, the secret to beautiful skin lies not within those expensive face creams, but within your gut. Sounds weird, we know, but the proof is in the pudding—the molten chocolate pudding with passionfruit-lemon curd, that is. Try just a few of her insanely tasty, gut-healing recipes below and your skin will thank you immediately.

  1. Sticky Black Rice with Mango, Strawberries and Coconut Cream

    sticky black rice with mango
    Photo by The Beauty Chef

    Black rice is the only rice that contains anti-inflammatory anthocyanins which not only fight off free-radicals but also help with swelling, while mango is rich in digestive enzymes that help to kick bad gut bacteria to the curb and colonize your belly with healthy bacteria instead.

    What You'll Need

    Serves 2

    • 1/2 cup black glutinous rice, soaked in cold water overnight
    • 1 1/2 cups water
    • 2/3 cup coconut cream
    • Large pinch of Himalayan salt
    • 1 1/2 tbsp maple syrup
    • 1 ripe mango, cut into cubes
    • 6 strawberries, sliced

    Directions

    Step 1: Drain and rinse the rice.

    Step 2: Place the rice and water in a medium saucepan and bring to the boil. Decrease the heat to the lowest possible temperature. Gently simmer for 20 minutes, or until the rice is tender and all of the water has been absorbed. Remove from the heat, cover and set aside for 10 minutes, to finish cooking.

    Step 3: Meanwhile, gently simmer the coconut cream and salt together for 2-3 minutes, until thickened slightly. Set aside.

    Step 4: Once the rice is cooked, add the maple syrup and stir to combine. Set aside to cool slightly.

    Step 5: Serve the sticky rice warm or at room temperature drizzled with the salted coconut cream and topped with fresh mango and strawberries.

  2. Rainbow Chard, Tomato and Goat Cheese Tart

    tomato and goat cheese tart
    Photo by The Beauty Chef

    Rainbow chard is packed with skin-clarifying riboflavin and zinc, as well as biotin, which is essential for healthy skin, hair and nails. Goat cheese is also easier on the digestive system than cow's.

    What You'll Need

    Serves 8

    Buckwheat and hazelnut pastry

    • 1 cup buckwheat flour
    • 1 cup finely ground hazelnuts
    • 1/4 cup arrowroot
    • 1/2 tsp Himalayan salt
    • 2 1/2 tbsp macadamia oil
    • 1 large egg, lightly beaten
    • 1 1/2 tbsp water
    • 1 tbsp apple cider vinegar (unpasteurised)

    Filling

    • 1 tbsp olive oil
    • 1 small brown onion, thinly sliced
    • 2 cloves garlic, thinly sliced
    • 7 oz. rainbow chard, coarsely chopped
    • Finely grated zest of 1 lemon
    • Himalayan salt and freshly ground black pepper
    • 3 1/2 oz. soft goat's cheese
    • 5 1/2 oz. cherry tomatoes, halved
    • 1 small handful basil leaves, coarsely chopped
    • 1 small handful thyme leaves, coarsely chopped
    • 6 large eggs
    • 2/3 cup almond milk

    Directions

    Step 1: Preheat the oven to 400ºF. Lightly grease a 9 in. loose-based fluted tart pan with coconut oil. Refrigerate.

    Step 2: To prepare the pastry, place the buckwheat flour, ground hazelnuts, arrowroot and salt in a large bowl and stir to combine. Add the macadamia oil, egg, water and vinegar and stir to form a sticky dough.

    Step 3: Press the dough evenly into the base and sides of the prepared pan. Prick the base several times with a fork. Bake for 15 minutes, or until crisp and golden brown.

    Step 4: To prepare the filling, heat the oil in a large frying pan over low heat. Cook the onion and garlic, stirring occasionally, for 10 minutes, or until softened and beginning to caramelize. Add the chard and cook for 1-2 minutes, until wilted. Remove from the heat. Add the lemon zest and season with salt and pepper.

    Step 5: Scatter half of the goat cheese over the base of the tart. Arrange the chard and onion mixture over the top. Scatter with the tomatoes, basil and thyme. Scatter with the remaining goat's cheese.

    Step 6: Lightly beat the eggs together in a medium bowl. Add the almond milk and beat to combine. Season with salt and pepper. Pour the egg mixture into the tart.

    Step 7: Bake for 25-35 minutes, until the egg is set and the top is golden brown. Leave in the tin for 10 minutes to cool slightly.

    Step 8: Remove from the tin and slice to serve.

    Tip: The tart can be served warm, at room temperature or chilled.

  3. Daikon Noodle and Grilled Salmon Salad with Lime and Ginger Dressing

    salmon and daikon salad
    Photo by The Beauty Chef

    The vitamin C from the daikon, plus the omega-3 and selenium from the salmon boost skin and immune health.

    What You'll Need

    Serves 4

    Salad

    • 1 daikon, peeled and ends trimmed
    • 1 carrot, peeled and ends trimmed
    • 7 oz. radishes, thinly sliced into rounds
    • 5 1/2 oz. snow peas, stringed and thinly sliced lengthways
    • 2 large handfuls cilantro stems and leaves, coarsely chopped, plus extra to garnish
    • 1 large handful Thai basil leaves, torn, plus extra to garnish
    • 1 long red chili, seeded and thinly sliced
    • 2 tsp black sesame seeds, toasted, plus extra to garnish
    • Coconut oil, warmed, for drizzling
    • 5 1/2 oz–7 oz. salmon fillets
    • Wasabi, to serve (optional)

    Lime and ginger dressing

    • Finely grated zest and juice of 2 unwaxed limes
    • 1 tbsp finely grated ginger
    • 2 tbsp macadamia oil
    • 1 tsp sesame oil
    • Himalayan salt, to taste

    Directions

    Step 1: Use a spiralizer to cut the daikon and carrot into noodle-like lengths. Alternatively, using a mandoline, thinly slice into long, thin strips.

    Step 2: Place the daikon, carrot, radish, snow peas, cilantro, Thai basil, chili and sesame seeds in a medium bowl and toss to combine.

    Step 3: To make the lime and ginger dressing, combine the lime zest and juice and ginger in a small bowl. Whisk in the macadamia and sesame oils. Season with salt.

    Step 4: Preheat a large frying pan over medium-high heat.

    Step 5: Drizzle and rub coconut oil over the salmon fillets. Cook the salmon, skin-side down, for 3 minutes, or until the skin is crisp and golden brown and the salmon is cooked approximately one-quarter of the way through. Turn and cook for a further 2–3 minutes, until cooked one-quarter of the way through; the centre should still be pink. Transfer onto a plate or chopping board and rest for 2 minutes.

    Step 6: Pour the dressing over the salad and toss to coat.

    Step 7: Flake the warm salmon into chunks and toss through the salad.

    Step 8: Serve topped with additional herbs, sesame seeds and wasabi, if desired.

  4. Sweet Potato Wedges with Almond and Chili Dukkah, Goat Cheese and Fresh Herbs

    sweet potato wedges
    Photo by The Beauty Chef

    Sweet potato is low GI, full of fiber and its high vitamin A content helps keep your scalp healthy and skin free from breakouts.

    What You'll Need

    Serves 4

    Sweet potatoes

    • 2 sweet potatoes, peeled
    • extra-virgin olive oil, for drizzling
    • 150 g (5 1/2 oz) marinated goat's cheese, crumbled
    • 1 large handful flat-leaf (Italian) parsley, coarsely chopped
    • 1 large handful mint leaves, coarsely chopped

    Almond and chili dukkah

    • 1/2 cup almonds
    • 2 tsp sesame seeds
    • 1 tsp chilli flakes
    • 1 tsp coriander seeds
    • 1/2 tsp cumin seeds
    • Himalayan salt and freshly ground black pepper

    Directions

    Step 1: Preheat the oven to 400ºF.

    Step 2: Cut the sweet potatoes lengthways into approximately 3/4 in.-thick wedges. Arrange on a large baking sheet and drizzle with oil. Bake for 15–20 minutes, until tender and slightly crisp.

    Step 3: Meanwhile to make the dukkah, spread the almonds onto a small baking tray and roast in the oven for 5 minutes, or until golden brown. Dry-fry the sesame seeds, chili flakes, coriander seeds and cumin seeds in a small frying pan over low heat, until the sesame seeds are lightly toasted and spices fragrant.

    Step 4: Crush the roasted almonds and toasted seeds together, using a small mortar and pestle or spice grinder, until coarsely ground. Season with salt and pepper and set aside.

    Step 5: To serve, transfer the roasted sweet potato onto a large serving plate. Crumble over goat cheese. Sprinkle with dukkah and scatter with herbs.

    Recipes excerpted with permission from The Beauty Chef by Carla Oates, published by Hardie Grant Books August 2017, RRP $35.00.