True Beauty

In Balinese, Lagoh Lagoh Prano means “Happy Body”.  The Balinese believe that the body, mind and spirit work in harmony. The health and well being of all make the whole body happy. I believe that when you eat well, you feel well & you look well~~this is the recipe for true beauty!

As we are learning about Cumin this week, I also learned a few facts about shrimp! Shrimp may be small in size, they are huge in terms of nutritional value and the health benefits they offer. Shrimp will help you lose weight, provide your body with important beauty nutrients and add cancer-fighting minerals… all to make you a happy, healthy true beauty this summer. 🙂

According to HEALTHWITHFOOD.ORG, shrimp contain astaxanthin, a carotenoid that gives them their pink color and that can act as a potent antioxidant and protect the skin from premature aging (Sweet!), the omega-3 fatty acids in shrimp provide antioxidant protection, and the zinc shrimp contains plays an important role in the production of new cells (including hair cells and skin cells). It also helps maintain the oil-secreting glands on the scalp that keep hair shiny. In addition, shrimp are a good source of copper which can help prevent hair loss, contribute to hair thickness, and intensify hair color. (Now that’s no skimpy shrimp!)

Cumin seeds contain a good amount of iron. Iron is an essential element for the formation of hemoglobin in the blood required for transporting oxygen …oxygenated blood leads to oxygenated skin cells and will result in a beautiful complexion.

Be true to you and a true beauty with this tasty spicy shrimp and cucumber salad with mint, lemon, and cumin! (Recipe from

1 lb. shrimp in the shell (frozen shrimp are fine; I used 36-40 per pound size shrimp)
1 tsp. fish rub (optional, to season water when cooking shrimp)
1/2 tsp. hot pepper flakes (optional, to season water when cooking shrimp)
2 cup diced cucumber (about 3 mini cucumbers)
1/2 cup packed mint leaves
3 T fresh-squeezed lemon juice
1/2 – 1 tsp. ground cumin (try half teaspoon, then taste to see if you want more)
1/4-1/2 tsp. Sriracha sauce (or use your favorite hot sauce, add to taste)
1/2 tsp. Vege-Sal (use a little less if using regular salt)
several grinds black pepper
3 T extra virgin olive oil


If using frozen shrimp, thaw overnight, then drain. Bring a medium-sized pot of water to a boil, stir in fish rub and hot pepper flakes if using, then add shrimp and let boil exactly 3 minutes (use a timer.) After 3 minutes, drain shrimp quickly, plunge into a bowl of ice water, then pour into a colander placed in the sink and let the shrimp drain well while you prep other ingredients.Cut end off cucumbers and peel if the skin is thick. (If there are very many seeds, scrape out the seeds with a spoon before dicing the cucumbers.) Dice cucumbers into 1/2 inch pieces and place in medium-sized salad bowl.In a small bowl, whisk together lemon juice, cumin, Sriracha sauce, Vege-sal or salt, and black pepper. Then whisk in olive oil. (Start with smaller amount of cumin and Sriracha and add to taste.) Coarsely chop mint using a chef’s knife and stir into dressing.Check shrimp to be sure they have drained well enough to be quite dry, and pat dry with paper towels if needed. Pull off shells, including pulling off tail section, and put each shelled shrimp into salad bowl with the cucumbers as you peel it. When all shrimp are peeled and gently combined with cucumbers, stir in lemon-mint dressing, taste to see if you want to add a bit more salt, ground black pepper, or Sriracha .
The salad can be served immediately but it’s best when chilled for a few hours before serving. This will keep in the fridge for a day or two.
In health,
Reve ~Johanna

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