JUL 2019

DAYSPA is the business resource for spa & wellness professionals! Each issue covers the latest in skin care, spa treatments, wellness services and management strategies.

Issue link:

Contents of this Issue


Page 13 of 71

12 @dayspamagazine • July 2019 TASTE COURTESY NEDA VARBANOVA AT THE HEIGHT OF SUMMER, even spa pros need all the help they can get fi ghting sun damage. Luckily, you can defeat free radicals by eating right—without compromising on fl avor—thanks to these Moroccan Cumin Carrots from Neda Varbanova's blog Healthy with Nedi ( The recipe features vitamin-rich carrots and relies on spices like cumin and harissa, which are chock full of antioxidants, to delight the taste buds. Add it to the rotation as a healthy snack or delish side dish, and you'll look and feel radiant all summer—and beyond. Zest for Life by Jasmine Brown Preheat oven to 400 degrees. Wash, peel and trim carrots, then dry with a paper towel and set aside. In a mixing bowl, combine all of the marinade ingredients. Line a baking sheet with parchment paper and place carrots on top. Pour part of the marinade over the carrots, making sure a tiny bit of glaze is left over. Massage the marinade over the carrots, then roast for 20 minutes until tender. Serve topped with remaining glaze, goat cheese and chopped parsley. u Moroccan Cumin Carrots Yields 4 servings 2 bunches of carrots (about 12) MARINADE: 1 tbsp. lemon juice 1 tsp. honey 1 tsp. cumin 1 tsp. harissa ½ tsp. paprika ½ cup extra virgin olive oil Salt and pepper to taste TOPPING: 2 tbsp. goat cheese 2 tbsp. chopped parsley

Articles in this issue

Links on this page

Archives of this issue

view archives of Dayspa - JUL 2019