Happy Thanksgiving from All of Us at Asarch Center!
- Posted on: Nov 22 2015
On behalf of Dr. Asarch and the entire team at the Asarch Center and DermaSpa, we would like to wish you a Happy and Healthy Thanksgiving and Holiday Season! We are thankful for your confidence in allowing us to provide your dermatologic care, and to work together to fulfill and maintain your skin health and skin care goals.
Thanksgiving provides us all with the perfect opportunity to reflect on our year and measure our successes. We can take time to think about what makes us thankful, our families, our health, our friends and much more. As you gather to share memories and meals with those you love this week, we want to remind you that you can achieve great skin health through food!
Nutrition plays an important part in the health and appearance of our skin. Protein, Carbohydrates, Fats, Vitamins, Phyto-chemicals, and minerals are all important and minimal daily requirements have been established. Of major importance are Vitamins A, C and E. Vitamins are organic nutrients that are necessary in small amounts for normal metabolism. Most vitamins must be provided by the diet or by supplements because only Vitamin D, K and B are manufactured by the body. Below are some common Thanksgiving foods that contain the vitamins you need for healthy skin.
- Sweet Potato (Vitamin A, C)
- Turkey Giblets (Vitamin A)
- Broccoli (Vitamin A, C)
- Carrots (Vitamin A)
- Pumpkin (Vitamin A)
- Squash (Vitamin A)
- Almonds (Vitamin E)
- Walnuts (ALA-Alpha Linolenic Acid)
There are many Thanksgiving foods that can keep skin glowing and healthy this Holiday Season! Below are some Thanksgiving recipes to add to your upcoming turkey dinner. Find even more and learn about these ingredients in Dr. Asarch’s book, The Beautiful Skin Diet.
Maple Roasted Sweet Potatoes
rich in Vitamins A & C
Ingredients
- 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
- 1/3 cup pure maple syrup
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
Method: Preheat oven to 400°F. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more. SERVES 8
Apple Oat Crunch
rich in Vitamins A, C & E
Ingredients:
Filling:
- 6 apples, peeled, cored, and sliced
- 1 cup chopped figs
- 1⁄2 cup apple or orange juice
- 3 tbsp. fresh lemon juice
- 2 tbsp. all-purpose flour
- 1 tsp. cinnamon
Topping:
- 11⁄2 cups rolled oats
- 1⁄2 cup all-purpose flour
- 1⁄2 cup brown sugar
- 1⁄2 cup canola oil
- 1 egg white
- 2 tsp. cinnamon
- 1⁄2 tsp. salt
Method: Preheat oven to 350 degrees. Oil an 8-x-8-inch baking dish. In a medium mixing bowl, combine all the filling ingredients. Pour into the baking dish. In a second medium mixing bowl, combine all the topping ingredients. Cover the filling with the oat mixture. Bake for 40 minutes or until the topping is lightly browned and the apples are tender. 8 SERVINGS
Butternut Squash and Pear Compote
rich in Vitamins A, C & E
Ingredients:
- 1 medium butternut squash
- 2 Bosc pears, or any variety of pear you prefer
- 1/3 cup almonds, slivered
- 1/2 cup brown sugar
- 2 tbsp. canola oil
Method: Preheat oven to 350 degrees. Oil a baking dish or casserole. Peel squash, cut it into quarters, and clean out seeds and fibers. Slice the quarters into pieces about 1/2-inch thick. Set aside. Peel and core pears and slice into same thickness as squash. Alternately layer squash and pears in three layers of each in the baking dish. Sprinkle top with almonds followed by brown sugar. Bake uncovered for approximately 35 minutes until the squash is tender and cooked through. 4 SERVINGS
Enjoy this season of celebrating time with family and friends. Happy Thanksgiving!
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