Barbeque fit for a king

July 3, 8:49 AMMiami Fountain of Youth ExaminerMarilyn Bieber

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Taking care of our skin on the outside with nourishing products is essential to preserving a youthful appearance. Just as important is what we feed our skin from the inside out. Here are some skin healthy diet tips.

1. Substitute olive oil and lemon juice for commercial salad dressings. Olive oil contains Oleic acid which aids in absorption of omega 3 fatty acids. Lemon juice boosts Vitamin C anti oxidants.

2. Omega 3 fatty acids fall into the category of “good fats”. They play a major role in reducing inflammation. They play a role in lowering the amount of cholesterol and triglycerides in the blood. Good sources are salmon, cod, flax seed and walnuts.

3. Berries and melons are a great source of anti oxidants or radical scavengers. They are a better choice than bananas which cause a rapid rise in blood sugar that is responsible for glycation. Glycation is a reaction to foods that causes collagen to cross link with sugar resulting in wrinkled, sagging skin.

4. Water is essential for healthy skin. Drink plenty especially on hot summer days.

5. Lycopene is an anti oxidant found in tomatoes, grapefruit and watermelon. Cooked tomatoes are a rare example where cooking enhances nutritional benefits.

Enjoying a flavor fest barbeque does not have to be the downfall of a healthful diet. In fact, here is a 4th of July feast fit for a king with serious anti aging built into the menu.

Top your meal off with scrumptious slices of watermelon and you have a feast packed with foods to keep you looking and feeling young.

Spinach salad starring sweet, flavorful Clementine tangerines, this taste bud-tantalizing salad is studded with creamy, calcium-rich cheese and crunchy, nutrient-packed nuts.

2 clementines, segmented or sectioned
3 ounces soft goat cheese, crumbled
½ cup fresh raspberries (optional)
3 tablespoons pine nuts or chopped walnuts, toasted
4 cups packed (9 ounces) baby spinach
Lemon-Clementine Vinaigrette Dressing
1 peeled clementine
1 tablespoon fresh lemon juice
2 teaspoons vegetable or extra virgin olive oil
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Arrange the clementine segments, goat cheese and walnuts over the baby spinach. For the dressing, combine the clementine, lemon juice, oil, salt and pepper in a blender until pureed. Drizzle the dressing over salad or serve on the side.

SKEWERED VEGETABLES

Red & Green Bell Pepper
Zucchini Squash
Mushrooms
Yellow Onion
Teriyaki Sauce

Wash and cut vegetables into bite sized pieces and arrange on skewers. Baste as needed during grilling with Teriyaki or Soy Sauce and grill until tender.

AIOLI SAUCE

This recipe is from The Silver Palate Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing 1979). Use the freshest garlic you can find, and modulate amounts to your taste.

8 to 10 garlic cloves, peeled
2 egg yolks, at room temperature
Salt and freshly ground white pepper to taste
Juice of 1 lemon
1 tsp. prepared Dijon-style mustard
1 ½ cups oil (half peanut oil, half olive oil) at room temperature

Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice and mustard, and process to a smooth paste.
With the machine still running, pour the oil very slowly into the mixture in a steady stream, blending constantly. Continue blending until you obtain a thick, shiny, firm sauce– a minute or so. It’s best to have all ingredients at room temperature so they will easily emulsify. If the aioli separates, stop adding oil and continue to mix until ingredients come together. Transfer to storage container, cover with plastic wrap and refrigerate until ready to use, but not more than 1 day.

GRILLED SALMON
Cut salmon steaks into single serving sized pieces and sprinkle with fresh or dried dill. Spray foil with non stick vegetable spray and grill on each side approximately 3 minutes. **Tip: Grill skin side second and skin should peel neatly away when removing from foil.