Ultimately, what you put in your body, shows up on your face. We’ve rounded up some of our favorite wellness experts to share their go-to recipe for glowing skin.
Name: Aiyana Gabrielle
Job description: Herbalist + Owner of @lillan_____, a curated vintage and wellness studio.
Eat this for: When you want a healthy and clean comfort food recipe with minimal work and simple ingredients!
Where do you find recipe inspo? Most of it is just intuition and occasional restaurant menus.
Top 3 Instagram accounts for inspiration:
@shutthekaleup because she shares the most functional and sustainable practices out of anyone on Instagram. I look to her for recipes, products, and everyday life tips.
@cheftarathomas is an incredible and inspiring chef in NYC. Representation means a lot to me, so to see another black female doing beautiful and empowering things for her community through cooking and gardening makes the little kid in me very happy!
@neyontree is where I go to get my daily dose of wisdom, body positivity, and black empowerment. Ney is a powerful force and is constantly bringing a different kind of energy to the world that I personally didn’t know I needed!
Dream dinner guest to cook for: Dr. Zach Bush, mainly so I can pick his brain about the human experience and brainstorm ideas on how to elevate humankind within our lifetime.
Favorite skin food ingredient and why: WATER. Clean, chemical/fluoride- free, nutrient-rich water! I use my Berkey to achieve the best quality I can! Along with a mostly plant-based diet, eating the rainbow is my favorite way to make my skin glow.
Must-have cookbook: Six Seasons by Joshua McFadden and Martha Holmberg. It’s such an approachable cookbook for beginners. They focus on one food or vegetable at a time as the base of each recipe.
Go-to quick, healthy meal: Garlic + ginger tofu bowl with soba noodles, carrots, greens, and cucumbers! Seriously, I eat this like 3 times a week minimum.
Skincare mantra: Hydrate, hydrate, hydrate! From the inside and out. Studies show that the skin absorbs over 50% of the contaminants in drinking water. It is the largest organ of your body so take care of what you put in and on it if you want it to shine and glow!
SCALLION CORN FRITTERS (gluten + dairy-free)
- 2 ears of organic/non-GMO corn shucked
- 2 to 3 stalks of scallion thinly sliced with white + green parts
- 1 to 2 eggs, beaten
- 1 c non-dairy milk (water works fine too, I promise!)
- 2/3 c cornmeal (or oat flour - both gluten-free and interchangeable in this recipe)
- 1/2 tsp salt, to taste
- dash of black pepper, to taste
- splash of avocado oil for frying (or use any neutral, high heat oil)
Shuck the corn and slice the scallions. Then add to a large bowl and set aside. Add all the remaining ingredients, cornmeal, 1 egg, salt + pepper, and mix together. You want a medium-thick consistency, so they bind together like little balls. If too crumbly, add 1 more egg, and 1 tbsp of milk at a time if needed until desired texture. If too runny, add 1 tbsp of cornmeal/flour at a time.
Heat oil in a frying pan. When the oil is hot, but not smoking, scoop batter into pan using a 1/4 cup measure or a heaping spoonful as you would a pancake. Continue until pan is full but not overcrowded/touching. Cook on medium heat, flipping once bottom is golden brown. Check often to make sure heat is not too high. When each fritter is done, place them on a cooling rack, or a paper towel-lined plate to absorb excess oil. Use a spoon to scoop up any remaining batter that may have fallen off into pan to prevent bits from burning! Serve with a light tomato salad and a fried egg, or just eat them like the delicious snack they are.