Skin Healthy Thanksgiving Recipes - Page

  • Posted on: Nov 17 2014
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As Dr. Asarch explained in his blog “Your Skin Knows, You Are What You Eat”, 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


  • 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



  • 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


  • 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


  • 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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