Category Archives: JUICING

Healthy Skin and “Green” Beauty with Celebrity MakeUp Artist Katey Denno

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Interview with Katey Denno, celebrity make up artist (her clients include Christy Turlington, Felicty Jones and Amanda Seyfried), Burts Bees Make Up Expert and one of my favorite make up artists to work with!

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Consistent with the idea that what you put into your body ultimately determines your overall health, I believe the same when it comes to what you put on your skin. Katey believes in using all natural and organic products as much as possible. As a model it’s really great to work with a makeup artist who not only wants to do a good job but actually cares about the skin of her clients.

I’ve asked Katey 4 key questions about her makeup philosophy, professional advice, industry tips and tricks and her favorite products of the moment:

1. What made you go into “all natural, good for you” makeup?

“A few events came together as the catalyst for my focus of using products from -and spreading the word about -the green beauty industry. When I was a social worker for the first 10 years of my adult life, I worked primarily with women in difficult situations. Towards the end of my time in the field, I focused on work with folks infected with HIV and AIDS. It became really apparent to me that what you put on your skin winds up in your bloodstream. I carried that observation with me through the first few years of my makeup career, and when my best girlfriend was diagnosed with cancer at the age of 34, I thought: what can my role be in making sure she’s as healthy as possible through treatment and into recovery. Research led to more research and testing of tons of products. I’ve interviewed countless experts in the world of non-toxic beauty, and I continue to gather info daily”.

2. What advice do you have in regards to eating and drinking for healthy glowing skin?

“I’ve come to know that what we put in our mouths -food and drink – contributes at the very least, 50%, to the overall quality of our skin. There is a direct correlation for the overwhelming majority of the population between how well the liver processes our intake, and the glow and clarity of our skin. Eliminating processed foods and refined sugars from your diet will almost definitely give you noticeable results in how your skin cooperates. Skin issues and complaints change throughout the years, and from decade to decade, we see such different skin care concerns: acne, excess oil, wrinkles, rashes, outbreaks, sagging, and dryness are all normal, and can be tempered by seeing what foods and liquids your body responds to well, and eliminating those it doesn’t. Common culprits for acne: nuts (unless they’ve been soaked overnight), alcohol, avocados, dairy. Common glow-inducing foods: green juicing, coconut oil, olive oil, lemon (in water), all green veggies, fish“.

3. What are your favorite products at the moment?

” I’ve been a fan of face oils for a long time. I love the task of finding the oil mixture that suits each persons’ skin, since the viscosity of each is quite different. They penetrate quickly, absorb fully, and hydrate intensely. Also, for days when wearing a lip color isn’t of interest to you, but you don’t want to be bare lipped, a tinted lip balm is my go-to”.

4. Can you tell us a trick or tip, as an industry expert, for “model ready” makeup?

” I love eyelash curlers because I know that curling your lashes – no matter how puny you think they are – will change the way you see yourself and make you feel more beautiful. Even the most beautiful women in the world light up when they see the difference a good lash curling makes, particularly when I teach them this trick:
 whichever side of your face you’re on, angle your wrist 45 degrees towards your nose as you’re clamping at the root, this forces the outer corner of your lashes to get a more thorough curl, thus opening your eyes even more. Miss this outer edge and you might as well not bother curling”.

Thanks Katey! 🙂

You can check Katey out on her amazing Green Beauty blog http://www.thebeautyofitis.com and at http://www.burtsbees.com/d/nature-knows-color/expert-color-tips.html

Katey Denno Bio:
For years, models, celebrities, friends and co-workers have asked me to “slow down!” while I’m speaking so that they can take notes on my makeup and skin care tips, advice, and cautions. I finally took note myself, and decided to jump on the bandwagon and create a blog so that I can share all of my acquired knowledge and experience with a much larger audience. Makeup and skin care aren’t the only topics about which I’ll be writing; all of my posts will be rooted in the idea of creating a more beautiful you, and a more beautiful life, in all ways.

I’m an avid researcher and teacher, and one thing I’m very passionate about is the fast growing ‘green’ beauty market. I’m excited to share the latest information on advances being made in this part of the industry, what it means for you when you’re standing in front of a wall of lipsticks or countless moisturizer options, and of course, no beauty blog would be complete without them: how-to demonstrations and frequent product reviews.

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SIMPLE GREEN JUICE RECIPE FOR HEALTHY, GLOWING SKIN

1 bunch washed Kale

1 apple

1 pear

1 inch piece of ginger

1/2 lemon, rind removed

2 sticks of celery

Everything whole, skin on, but rinsed (organic if you can), into a juicer and juice away. Sooooo good for you and you will SEE the benefits on your skin! This is my daily skin elixir. Tip: if you need extra sweetness toss in another apple or pear.

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Kale. My favorite green!

Oh Kale, how do I love thee….let me count the ways…But before I count the ways, I wanted to mention the reason I am posting about Kale. The other day I purchased a bagged Organic variety from the grocery store (couldn’t get to the Farmers Market during the week) and noticed the cooking instructions on the back. BOIL. What?! Yep, that’s their advice. To add kale to boiling water and BOIL until SOGGY. Yuck. No wonder people shy away from greens. I hope the following recipes will inspire you to try this amazing and nutritious green.

The ways I love Kale…..

1. Delicious! This green is so full of flavor. Yet its mild and sweet enough to eat raw or add to smoothies or green juice.

2. It’s a natural Medicine! Kale has cholesterol lowering abilities, helps to lower the risk of bladder, colon, breast, ovary and prostate cancers, aids in detox,  has antioxidant and anti-inflammatory benefits which helps to reduce chronic inflammation in the body.

3. Nutritious! 1 cup of cooked Kale provides (% of daily value): and only 36 calories!!

  • Vitamin K 1327.6%
  • Vitamin A 354.1%
  • Vitamin C 88.8%

4. Super easy to prepare! You treat Kale like lettuce, just chop and wash. You can even eat the stems, they stay crunchy when cooked. You can steam Kale, sauté it, roast it, bake it, add it to soups or casseroles, eat it raw (salads) or add it to your green juice.

Note: There are a few varieties of Kale. The flatter, wider leaves are sometimes called Curly Kale. The longer, thinner, darker leaves are known as Dinosaur kale, Lacinta kale or Tuscan Kale. I find curly kale is milder in flavor and better for raw salads and juices.

Now for the recipes!

Green Juice

You’ll need a juicer for this or a high-powered blender. I am going to make a suggestion for a great and affordable juicer: Breville BJE200XL Compact Juice Fountain its only $99 on Amazon.com (see my Kitchen Tools for web address).

Ingredients:

1 bunch kale leaves, (not dino or lacinta, they are too strong in taste) washed

2 apples, cut, skin and all

1/2 lemon, remove the rind (its bitter)

1 inch piece or more of ginger, unpeeled (the more you add the spicier it will be!)

2 ribs of celery

2 carrots (unpeeled)

Juice all of these ingredients together and feel the goodness pulse through your veins! You can be creative as you like with this, more apples will make it sweeter for example. I find this recipe to go down easy, even for those who vowed to never “drink that green stuff”.

Raw Kale Salad

When consuming greens raw I suggest to cut them as thinly and finely as possible, so they can absorb the dressing and “marinate”, giving them a softer texture and burst with flavor. If you cut big thick chunks, well, that’s exactly how it will taste and feel in your mouth.

1 bunch of kale leaves (again, not dino or lacinta) washed and cut into very thin strips (almost shredded in appearance)

1/2 cup of toasted pumpkin seeds

1 apple (Fuji, Pink Lady or Jazz if you can get them) skin on (the nutrients are in the skin!), quartered and cut into thin strips, a mandolin would work great for this (see Kitchen Tools section above)

1/4 cup of raisins

Dressing:

1/4 cup of good olive oil

1/2 cup of apple cider vinegar

1 tsp of Dijon mustard

fresh cracked pepper and sea salt to taste

Prepare the dressing and toss in the kale and salad and let sit for at least 20 min before serving so the kale can marinate and absorb the flavors.

Sautéed Kale

1 bunch of dino or lacinta Kale (curly kale will work as well), washed and cut into 1 inch pieces

Add olive oil to a sauté pan and sauté Kale on med heat for about 10 min, tossing around every 2 min to get all the pieces browned.

At about the 8 min mark, add in a clove of smashed garlic. Cook for another 2 min until garlic is fragrant (but don’t burn!)

Remove from heat and plate. Lightly sprinkle on good quality olive oil and squeeze the juice of 1/2 a lemon, fresh cracked pepper and sea salt. Serve as a side or add to brown rice or quinoa as a main dish. Note: you can also add any type of toasted nut or seed you would like to give it  a bit of crunch and protein.

Baked Kale Chips

Move over potato chips! This is not only crunchy, light, salty, flavorful and addictive but it’s also HEALTHY!!

1 bunch or more (you will inhale these…) of any type of Kale, washed and dried and cut into 3 inch pieces

In a bowl toss the kale with a good drizzle of olive oil, just to coat them, not drench them. A good sprinkle of sea salt and cracked black pepper. If you want to take it a step further (taste wise) sprinkle on some parmesan cheese. Mmmmmm….

Place on a baking sheet and bake in the oven at 350 degrees for about 2-4 min. Keep an eye on them so they don’t burn. OMG….so good.