Nateur Cooking With Neda Varbanova
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: Neda Varbanova
Job description: Recipe creator and nutritionist.
Eat this for: A healthy gut and glowing skin.
Where do you find recipe inspo? Usually from family recipes or when I travel and try differentmeals at restaurants. I’m always inspired to create something with a healthy twist at home.
Top 3 Instagram accounts for inspiration:
@thefoodbabe, @doctor.g_, and @melissawoodhealth
Dream dinner guest to cook for: Giada DeLaurentiis. Not to cook for, but to cook with her would be an absolute dream come true. I love her and her recipes. She radiates positive energy and everything she makes is divine!
Favorite skin food ingredient and why: I love spinach because it is so easy to add to eggs, smoothies, salads, soups, etc. Due to its high antioxidant levels, vitamin E, C, and A, spinach is especially good for the skin.
Must-have cookbook: Anything by Yotam Ottolenghi.
Go-to quick, healthy meal: Green Goddess Quinoa Salad: quinoa, broccoli, asparagus, cucumbers, spinach, and cherry tomatoes.
Skincare mantra: Always remove your makeup no matter how tired you are and hydrate with plenty of water during the day!
I like to serve this pistachio-crusted sea bass with broccoli mash and a light iceberg salad. The pistachio crust adds an amazing flavor to the tender, flaky fish. This is a meal the whole family will love.
- 1 c pistachios
- handful of cilantro
- 1 jalapeño, seeds removed
- 1 garlic clove
- 1 lime, juiced
- 1 tsp sea salt
- 3 tbsp extra-virgin olive oil
- 4 wild sea bass fillets
- 2 broccoli heads
- 4 tbsp almond milk or any nut milk
- 1 tbsp extra-virgin olive oil
- 1 tbsp juice of lemon
- 1/2 tsp garlic powder
- sea salt and pepper to taste
Preheat oven to 400 F or 200 C. In a food processor, add the pistachios, cilantro, jalapeño, garlic, lime juice, sea salt, and olive oil. Pulse until chopped up into fine pieces. Line a baking sheet with a silicone baking mat. Place the fish fillets onto the baking sheet and top each fillet with the pistachio pesto. Spread it out evenly using your hands. Bake the fish for 12 to 15 minutes, until flaky and golden on top. While the fish is in the oven, prepare the broccoli by bringing a pot of water to a boil. Add the broccoli florets and bring the heat to a medium. Cook for 7 minutes, until tender. Strain the broccoli and transfer to a food processor. Add the rest of the ingredients and pulse until well combined. Serve the seabass over broccoli mash and enjoy.