- You are what you eat.

And believe it or not, it shows.

It really does.

When it comes to your complexion, what you is a least as important as what you put on your face.

Today, I'll show you how to look and feel divine with tasty dishes that nourish your skin.

Snap pea, tomato, watermelon salad with feta.

Three-ingredient curry yogurt dip.

Chai-spiced fruit compote and green tea poached salmon with Asian slaw.

Beautiful beauty food.

- Beautiful to eat and beautiful for us.

- Yes.

You'll look marvelous.

Right now on Ellie's Real Good Food.

(lively, swaying music) - [Announcer] Funding for this series has been provided by.

(funky music) And by.

(happy light music) - [Announcer] Grapes from California.

Grown by families for families.

- [Announcer] And by Regal Springs Tilapia.

Ellie's kitchen is provided by Clarke.

New England's Sub-Zero And Wolf Showroom and test kitchen.

- Hi, I'm Ellie Krieger and welcome to Ellie's Real Good Food.

If your wondering whether what you eat can make a difference in how you look, the answer is an emphatic yes.

Today, I'm gonna help you look gorgeous from the inside, out.

And I'm gonna start off with the snappy, tomato and watermelon salad with feta.

That is not only great for your skin and delicious, it's incredibly easy to make.

I think it's gonna be a go to for you as it is for me.

Especially in the summer when all of these ingredients are like really at their peak and definitely snap peas.

So I'm starting off cutting those.

Just need about about three cups of these.

And these are like a sleeper food.

Kids love them.

They're great for dipping.

So if you're getting a little tired of those like, same old, same old baby carrots, definitely go for some snap peas but here, they're gonna be great in this incredible salad.

So then tomatoes.

So here's the thing about tomatoes, they are the main source, the richest source of something called lycopene, which is an antioxidant.

They really targets your skin.

It's especially potent for healing your skin, for repairing any damage from the sun.

So I'm just gonna have these and put them in the salad with the snap peas.

And what's interesting too is raw tomatoes have them but so do cooked tomatoes.

Actually when you cook tomatoes, you can make the lycopene even more potent.

And what's kinda cool also is that lycopene imparts the color red to fruits and vegetables.

Another big star when it comes to lycopene.

Watermelon.

So, red, right?

Like I'm saying.

And in this salad, it's really amazing because you get that incredible juicy watermelon with kind of a savory tomato.

And here's a fun way to dice watermelon.

Right in the rind.

It makes it really easy.

You just kind of cut slices.

Cross like that.

Whatever size dice you want.

Then you go in.

Make two or three slices that way and to this way.

And you can cut it right out.

So, I think many think of watermelon as a dessert, which is great, but it's also really nice to put it in a savory salad.

Works perfectly and you get double lycopene.

So I'm just gonna pop that right in there.

See how great that works?

That one's already done.

And now, make some dressing for it.

And it's really simple, right?

Just simple summer food.

It's just two table spoons of lemon juice.

About half of a juicy lemon.

A table spoon of extra virgin olive oil.

Okay, so here's the skin part of this.

You need healthy fat for healthy skin but also, the healthy fat that's in extra virgin olive oil helps you absorb the lycopene in the salad.

How cool is that?

A little salt and pepper.

(light swaying music) Just give that a whisk.

(bowl and whisk clanking) Quarter cup of leaves and you can tear them, you can give them a course chop like I'm going to now.

Oh, the smell of mint, it just like hits you right away.

The mint is ready.

Now I'm just build it all up.

So we have a tomato in there.

Snap peas, watermelon.

(music drowns out voice) Gives a great saltiness.

And that saltiness actually brings out the sweet in the watermelon.

I love that something like this is good for your skin.

Something this delicious.

It's beautiful at a barbecue, picnic.

Give it a little toss with the dressing.

And there you have it.

A delicious watermelon, snap pea, tomato and feta salad.

It's not only amazingly delicious but it's also good for your skin.

(funky music) For Liz, an actress, keeping her skin happy has been a lifelong challenge.

- You're at my house.

That's all your job.

- Well, that's all I took tonight.

- Hundreds of potions and lotion have been tried and tossed aside, leaving Liz frustrated and spackled.

Now that she's having more success as an actress, she feels it's even more important that she find a better path.

(funky music) Liz, thank you so much for being here.

I really appreciate - Thank you, really.

your coming.

And so you've been dealing with kind of skin issues your whole life.

- Absolutely.

I mean, adolescence means acne and then getting older you think, oh, good, I'm done with that.

And then.

- Something else.

- Exactly.

You experience chronically dry skin.

- Right.

- And I just wanted to know.

Is there a food that I could actually sort of start thinking about as helpful for my complexion?

- Right, so the thing is what you put on your face is important, okay?

- Yeah, yeah.

- But the foundation of good skin comes from within, right?

So there are foods you can eat.

There's a way to eat to maximize the beauty, the radiance of your skin.

(sighs) Isn't that a relief?

- That's yes.

- Are you totally relieved?

- Those are the words I wanna hear.

- And the thing is they happen to be delicious.

So there's that benefit too.

And I have this incredible recipe that I wanted to make with you today.

It's green tea, poached salmon with Asian slaw.

And the two key ingredients.

The two skin-loving ingredients are green tea and the salmons.

So if you wanna help me, - Absolutely.

just maybe cutting the scallion.

I like to cut it kinda on the base and as thin as you can.

And so first, we're gonna make this poaching liquid for the salmon.

And the poaching liquid is green tea.

But it's basically just like steeping some tea.

So I have five cups of water in here.

And I just put a couple cloves of garlic.

I'm gonna put a knob of ginger.

So the thing about green tea that's really interesting is that it's one of the foods most associated with less skin wrinkling.

- I don't believe it.

- So that's a good thing, right?

You don't believe it?

- I wanna believe it.

I'm ready to believe it.

- The science is really there that, and it's because it has these flavonols, right?

It's these healing compounds in the tea.

I'm just gonna grate this up.

- Okay.

- Green tea happen to be a potent source of them but also black tea has it.

So I'm just gonna get this ginger in here.

Perfect and we can put these scallions in here.

So five green tea bags and five cups of water.

- That's a lot.

- And then literally, just steeping.

- Just put the tea bags directly in there.

- Yeah, you're just making tea, essentially like.

- That's so crazy.

- Like an aromatic tea to poach the fish.

And then just steeps for five minutes.

And then if you can make the dressing.

So we'll make.

- Sure.

- We'll just build this out right in this bowl.

In there, I have a couple of table spoons of canola oil.

Here's some rice wine vinegar.

And if you could put three tablespoons of rice wine vinegar in there.

- Alright.

- That would be great.

- I'm mean salad is one of those things that everybody thinks, oh, my gosh.

That couldn't be possibly bad for you so it must be something you're gonna.

- [Ellie] Oh, no and that's true, and the things is, - Experience as helpful.

- Agree, any kind of vegetables, you're gonna have vitamin A and vitamin C which are also really critical for skin and for skin healing.

'Cause we do have a lot of damages sort of, in the environment.

- Just living, yeah.

- And just living.

Yes, exactly.

So let's see what else goes in there.

A teaspoon of honey.

- [Liz] Teaspoon.

- And while you do that, I'm gonna cut this napa cabbage.

A cup of napa cabbage gives you half a day's worth of vitamin C, for example.

- So, right.

- Again, it's good not only for your skin but for your heart and for everything.

And it's yummy.

- And it's tasty.

- Exactly.

You can see how fast this is gonna be.

So let's finish up this dressing.

So let's put it all that lime juice, actually.

And we'll do a little a bit of salt and sriracha which is a nice.

- What is that sriracha?

- [Ellie] Yeah, that's like a nice hot sauce.

Chili garlic sauce.

- You've got pretty much everything in here.

- Yeah, we got sweet, you got tangy, you got hot and spicy.

So there's a ton of flavor.

- There's nothing here that wouldn't entice a bad food either.

- Yeah, I mean, that's what.

I like to turn around people who say no to healthy.

- [Liz] Oh, yeah.

- [Ellie] You know what I'm saying?

- [Liz] Oh, I know.

- That's why I don't tell people this stuff is healthy or good for them.

I just serve them delicious food.

You don't need to say anything.

So just some daicon radish which I've just shredded here.

That looks good.

Here, we put this stuff in.

So we'll put in the cabbage.

- Go for it.

- And the daikon radish which has nice smell.

- That smells so heavenly.

- I like daikon radish - It's so fresh.

because it's not too zingy of a radish.

It's kind of a mellow radish.

Some onion, red onion and then we can do.

- Put carrot shavings.

- A little carrot.

Okay, here.

If you don't mind maybe you could do that.

- Yeah, I'll do that, sure.

Okay.

- And so carrot, of course, is very well known for the vitamin A.

So this is pretty much done.

I'm gonna pull these tea bags out.

- [Liz] And Ellie, what's your take on drinking water for skin?

- Right.

So it's important to stay well hydrated but here's the thing.

And this is one of the reasons why I chose salmon for us today.

Because it's very high in healthy fats, omega-3 fats.

And so making sure that you get healthy fats is really what's gonna keep you kind of dooey-looking because the form your skin cells, forms the barrier.

So you can drink water all day long, if you don't have fats to kind of lock them in.

- [Liz] That's what gonna hold it in.

- You don't have a good skin cell wall, it's gonna stay.

So make sure you get enough fish, really.

Eat fish at least twice a week.

Okay, so now I'm just gonna put in some lime in here.

Just squeezing that right in.

- Wow, smells good.

- Yeah, it smells good.

You smell all those aromatics.

- Oh, gosh.

- Got that beautiful lime in there.

So this will ready for the fish.

Oh, that looks good.

So I'll just make sure that's all combined with the dressing.

Really beautiful.

Thank you for your help.

- Oh, yeah.

- Alright, I'm gonna grab the salmon.

Gorgeous piece of salmon.

- That looks fanta-- - I'm basically just gonna put this right in and I do skin side down.

- Okay and how long are you gonna poach it for?

- So I say about 10 minutes per inch of thickness.

Maybe a little bit less time than that so eight minutes, eight to 10 minutes.

Make sure it's completely submerged.

So I'm gonna add a little bit of water.

Okay, now that is covered.

Just bring that back to a boil.

It won't be long and then simmer it until it's just cooked through and we'll, serve it up.

- We're good to go.

Oh, I can't wait.

- Alright, this is ready.

Oh wow, that looks good.

- And that should be the color.

That's how I'll know.

It's just that.

- We'll I do it more for, to firmness - To touch.

- [Ellie] And honestly, you can just do it by time.

- Okay.

- Eight minutes is really good for a center cut piece like this.

And different people like their salmon different ways.

Like my husband really like his rare in the middle.

I like mine kinda more cooked through, more medium.

But eight minutes is a good kinda middle ground.

- Okay.

- And the salad's really beautiful.

It kinda yielded with the dressing.

- Yeah, it sort of came together.

It really looks really nice.

- Yeah, exactly.

So I'll put some of that on the plate and then we'll put the salmon right on top.

Just a couple.

- Oh, that looks great.

- [Ellie] Does that look nice?

- [Liz] Yeah.

- And so easy.

- [Liz] Oh my gosh.

- [Ellie] And then we do a little of.

- Add some garnish.

- Let's take those out.

Scallions on there.

I just think that adds a nice little punch.

The color.

- Oh, so pretty.

- And we can dig in.

Just beauty food.

- Oh, yeah.

- Beautiful beauty food.

- [Liz] Beautiful to eat and beautiful for us.

- [Ellie] Yes.

- Wow Ellie, that is so fantasatic.

- It's light.

And you know, it doesn't really taste like green tea.

It just picks up this kind of slight depth of flavor.

Green tea poached salmon with Asian slaw.

You just can't go wrong.

It's beauty food.

Well, thank you for being with me today.

- Thank you so much.

- And I hope you are inspired to kind of eat like this.

- I really am.

- For the rest of your life (giggles).

- Yeah, I really am.

(light funky music) - You can't get any easier, more delicious or skin-friendly than this incredible three-ingredient So, some Greek yogurt.

Just plain, you can use low-fat, you can use full-fat if you want.

And of course Greek yogurt is rich in protein and that's important for good skin.

So a third of a cup goes in there.

Two tablespoons of mayo.

It's richness.

And about tree quarter teaspoon of curry powder.

So I doing a heaping half.

So more or less is fine.

And the thing is the curry powder is what gives this dip incredible flavor and color and aroma but also, it gives it great antioxidant power.

And really, it's a beauty food because curry has anti-inflammatory And inflammation is thought to be at the root of lots of different things including skin upsets or breakouts.

So having spices that are anti-inflammatory can really help with that.

A little salt and pepper.

Because I get those free in three-ingredient recipes.

And it's as simple as that.

It's a beautiful dip to serve with vegetables.

You can also spoon it over some poached salmon, for example.

Or it's a nice sandwich spread.

I mean, this dip can really go a long way.

It's a nice base for a chicken salad too.

Right now I'm gonna have it with some steamed asparagus.

So good.

Three-ingredient yogurt curry dip.

You gotta make it.

(light funky music) This chai-spiced fruit compote is the perfect way to satisfy your sweet tooth in a way that also has skin benefits.

So I'm just cutting up some figs here.

Some dried figs and any variety is fine, really.

Just cornering them.

And I've also cut up some apricots and I'm gonna put raisins in there.

But first, I'm gonna start with another tea.

This time, it's chai tea.

Just heating up some water with a little honey.

Three tablespoons of honey.

So the thing about sugar and your skin is that in general, sugar increases inflammation which is not good for your skin.

But honey, while it still an added sweetener and should be used kind of minimally, it doesn't increase your blood sugar as rapidly.

So it doesn't cause as much inflammation plus it has antioxidants.

So wish I try to use unrefined sweeteners like honey whenever possible.

Especially when I'm doing real skin-friendly stuff.

So I'm just gonna let that kind of dissolve in there.

I'm gonna put in two chai teabags.

Now, chai tea is basically spiced black tea and black tea also has the flavonols just like the green tea in the salmon dish.

So white, green and black tea all have these benefits because they all come from the same plant.

Here's more about that.

(light happy music) So, I'm here with Vance, the co-buyer at Monsieur Marcel in the Original Farmers Market in Los Angeles and I'm completely inspired.

And one of the things I'm inspired by are all these wonderful teas.

It's not only beauty food but it's beautiful to look at, beautiful to smell.

So explain to us.

Where does tea come from?

- Well, you know, the interesting thing is that whether it's white tea, green tea, black tea, it all comes from the same bush.

The Camellia sinensis plant.

The difference is where tea bushes are actually.

Like the elevation, if it's shade grown, if it's up in he sun, how early to how late it's harvested.

And once it's harvested, the process.

And that'll determine whether it comes out as like a green tea or an oolong or a black tea, et cetera.

- Oh, that's so fascinating.

So white tea is the least sort of fermented.

I mean, how's that?

- Right, it's the youngest.

It's generally very high elevation so it doesn't get a lot of direct sunlight and the and the bud, it's very, very young, very small and it's covered with little white hairs and that's why it's called white tea.

- Oh.

- But still it's the same kind of like, a little green tea bud.

White has the least amount of processing.

So it's basically just gently steamed and quickly dried and that's it.

- Okay, so it has most of it's sort of natural protection in some way.

And then green tea would be next in that order.

- So general, green teas are more like sunlight grown.

And then the first harvest is called the first flush.

It's picked then it's gently steamed.

And the steaming process locks in that color and also stops the oxidization.

And then after that, it's dried and then rolled.

- [Ellie] And so the best quality green tea, right, is the matcha?

- Matcha, wow.

Matcha is in a different category altogether, yeah.

Matcha is really cool.

Matcha in Japan, in a very, vary small region near Mt.

Fujitsu, it's an are called Fuji.

The top elevation area, they actually cover the tea bushes so that it is shade-grown.

And then when the tea buds are very, very young, they're picked and that shade growing actually increases the chlorophylls and it gets deeper, darker green in color.

And also increases the benefits, the compounds.

- [Ellie] And you can taste it.

You can like taste the chlorophyll in Matcha.

- You can totally taste it.

Oh, it's amazing.

It's so rich but there's a natural sweetness too.

- So let's talk about the flavor.

So we have green, white and black tea that's all coming from the same plant.

But then, there's this huge variety of teas on the shelf.

Most of those varieties, I guess are from added sort of seasonings in the tea.

Would that be correct?

- Exactly.

There's, I think different traditions of blending flavors with teas.

So if you think about British tea, you think about English breakfast or Irish breakfast and Scottish breakfast, more malty like heavier teas which go great with bergamot, that really wonderful citrus, to make Earl Grey.

And then go over to France in the French tea salons.

It's a little bit lighter.

There's a big combination of green teas and black teas, floral flavors and fruit flavors and some gentle spice flavors or aromatic flavors.

I mean it's a little more delicate.

- And then there's of course like more of Asian spectrum which is like the chai and the near and Far East.

That's like a whole other realm of tea.

I mean there's so much to explore.

It's really magical.

- [Vance] Yeah, it's a lot of fun too.

(lively happy music) - Okay, this is simmering.

I'm just gonna add the dried fruit right in there.

That's gonna soften and release its flavors.

Half cup of golden raisins.

And a little vanilla.

It's interesting about vanilla because it's a sweet spice.

It kinda brings out the sweetness.

Making things sweeter without using so much sugar.

So I'm just gonna open up a pod here and scrape it out.

And make sure I get as much possible.

Now, the thing about dried fruit is that it's super sweet.

So you think, oh, that won't be good for your skin.

Studies show that fruit and tea are the two foods most highly associated with less skin wrinkling.

I think that is just amazing.

So here you have something sweet that's also good for your skin.

And that's because fruit, when it's dried, it concentrates the flavonols that are in it.

Oh, that's smelling so good.

The vanilla just really nails it.

Okay, so I'm just gonna simmer this for four minutes then take the tea bags out then continue simmering for eight minutes more.

Pull out the vanilla bean.

You can serve it warm or cold but I like to let it cool a little bit.

So, that's all there is to it.

Mmm, the colors are gorgeous.

It's the perfect temperature, just a little bit warm and I love to serve it with yogurt.

You can serve it with little ice cream or frozen yogurt if you want.

It is lovely even for breakfast with a little Greek yogurt.

For breakfast, I might also add some nuts to this to make it kind of like a complete meal.

Right now, I'm just, oh, boy.

Put that right on there.

A little bit of the juice.

Look how good that looks.

Actually, I'm gonna do one to go also.

You put it in jars like this and have it to go which is lovely too.

It's sweet, it's colorful, it's healthy.

Big crowd-pleaser.

But right now, it just has to please me and I know it's going to.

Chai-spice fruit compote.

So good.

That is a sweet way to hit the sweet spot.

With delicious and healthy meal.

(laughs) I am doing this again.

(laughs) No snorting.

(people off-screen laugh) So I don't know how you wanna handle that but whatever.

Okay, I'll let you worry about.

Anywho, as I was saying.

- [Announcer] For these recipes and much more, go to ElliesRealGoodFood.com.

Also, connect with Ellie on Facebook, Twitter, Instagram and Pinterest.

Funding for this series has been provided by.

(funky music) And by.

(happy light music) - [Announcer] Grapes from California.

Grown by families for families.

- [Announcer] And by Regal Springs Tilapia.

Ellie's kitchen is provided by Clarke.

New England's Sub-Zero And Wolf Showroom and test kitchen.