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updated 1/23/2009 11:57:39 AM ET 2009-01-23T16:57:39

There are so many reasons to eat healthfully. Of course, the one that rightfully tops most people's lists is that a nutritious diet can increase your chances of living a longer, more robust life. But looking good is a terrific side effect of healthier eating, and the happy news is that many of the same foods that can help your heart, brain, and other vital parts of the body are also great for your external appearance. To get the lowdown on eating pretty, we asked celebrity dermatologist Dr. Nicholas Perricone, the author of numerous best-selling books, including "The Perricone Prescription" and "The Wrinkle Cure," for his top beauty foods. We then matched each food on Perricone's list with delicious Epicurious recipes.

The keywords for most of Perricone's recommendations are antioxidant and anti-inflammatory. Antioxidants help protect the body from free-radical damage: cell damage that is linked to cancer, heart disease, and a host of other illnesses. "Antioxidants can impede and even repair the damage to skin cells that come with aging," Perricone writes in "The Wrinkle Cure." "Soft, radiant, younger-looking skin is the gratifying result."

The other big "A," anti-inflammatory, refers to foods that are believed to fight chronic, low-grade inflammation in the body — this is inflammation that exists on a molecular level as opposed to visible inflammation from sunburn or a sprained ankle. "Research indicates that the effects of this chronic, low-grade, invisible inflammation is at the basis of aging and age-related diseases such as cardiovascular disease, diabetes, certain forms of cancer, Parkinson's, Alzheimer's, and autoimmune diseases — and even wrinkled, sagging skin," Perricone claims in "The Perricone Weight-Loss Diet."

So say hello to antioxidant and anti-inflammatory superstars such as asparagus, wild salmon, and dark chocolate, and good-bye (or at least "see you later") to wrinkles, dull skin, and other signs of aging.

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Blueberries
This perpetual topper of "superfood" lists gets the thumbs-up from Perricone for being one of the greatest sources of antioxidants, as well as a potent anti-inflammatory.

Recipe to try: Raw Blueberry Tartlets

Apples
Who needs exotic tropical fruits? This old standby is bursting with anti-inflammatory, cancer-fighting phytonutrients, as well as the antioxidant quercetin, says Perricone. Apples also pack a big dose of fiber, which can help you slim down by filling you up.

Recipes to try: Belgian Endive and Apple Salad with Cranberry Vinaigrette; Apple Phyllo Strudel

Wild salmon
This fish is rich in long-chain omega-3 essential fatty acids, which Perricone calls the most beneficial kind. Omega-3s bolster heart health, may fight depression, and help keep skin young, supple, and radiant. Wild salmon also contains astaxanthin, a powerful antioxidant and anti-inflammatory.

Recipe to try: Salmon "Bulgogi" with Bok Choy and Mushrooms

Nuts
Nuts such as hazelnuts, walnuts, and almonds are good sources of heart-healthy short-chain (plant-based) omega-3 essential fatty acids. Nuts are also high in an amino acid called arginine, which Perricone says can not only help reduce cholesterol and boost the immune system but also increase lean muscle and burn fat, giving you a sleeker physique.

Recipe to try: Mixed Greens with Walnuts and Roasted Onion Dressing

Dark Leafy Greens
Greens such as kale and spinach contain antioxidants called carotenoids that can reduce the risks of heart disease, neutralize carcinogens, protect your eyes, enhance immune response, and help your skin by blocking sunlight-induced inflammation, which can lead to wrinkles and skin cancer.

Recipes to try: Swiss Chard with Raisins and Almonds; White Bean, Butternut Squash, Kale and Olive Stew

Asparagus
This fiber-rich favorite provides copious amounts of rutin, a bioflavonoid that Perricone says may help prevent broken capillaries. It's also a great source of the antioxidant glutathione.

Recipes to try: Asparagus, Green Onion, Cucumber, and Herb Salad; Sautéed Red Snapper Fillets with Lemon Asparagus Purée

Olive oil
This go-to oil for heart health is a potent anti-inflammatory and antioxidant. Its essential fatty acids also nourish the skin, says Perricone, who recommends using it in your cooking and even as a topical oil.

Recipes to try: Steamed Broccoli with Olive Oil, Garlic, and Lemon; Oven-Poached Fish in Olive Oil

Green tea
This beverage is rich in polyphenol antioxidants, which can help fight inflammation and free radicals, slowing down the signs of aging, as well as protecting against heart disease and cancer.

Recipes to try: Scallop Tea Rice; Moroccan Mint Tea

Red wine
Could a glass of Cab be the new fountain of youth? Red wine contains a powerful heart-healthy, anti-cancer, anti-aging antioxidant called resveratrol, says Perricone. "It also appears that resveratrol helps protect the skin against the sun's UV radiation." According to Perricone, Cabernet Sauvignon grapes have the highest concentration of antioxidants. Just be sure to keep it to one glass, and have your wine with a meal to mitigate the inflammatory effects of alcohol, advises Perricone.

Recipes to try: Red Snapper with Potatoes, Tomatoes and Red Wine; Oranges in Red Wine

Dark chocolate
Here's a tip we never get sick of hearing: Dark chocolate is good for you! It's a great source of antioxidants and a potential mood elevator (and we all know that feeling good is a great way to get glowing skin). Perricone recommends buying chocolate with 80 percent cocoa solids or more to get a hearty dose of antioxidants and avoid excess sugar. Try chocolate in savory recipes, such as chili, or just dip fresh fruit in melted extra-dark chocolate for a one-two antioxidant punch.

Recipe to try: Deep Dark Chocolate Cookies

More healthy recipes:

Recipe: Vegetable and Bean Chili (on this page) Recipe: Whole Grain Pancakes with Wild Blueberry-Maple Syrup (on this page) Recipe: Salmon with Roasted Asparagus and Lemon-Caper Sauce (on this page) Recipe: Toasted Almond Tofu Burgers (on this page)

For more ideas and recipes, see our complete Get-Healthy Guide. To learn more about Nicholas Perricone, M.D., C.N.S., go to perriconemd.com.


For more ideas and recipes, see our complete Get-Healthy Guide. To learn more about Nicholas Perricone, M.D., C.N.S., go to perriconemd.com.


Recipe: Vegetable and Bean Chili

Active time: 45 min
Total time: 45 min

With some warm corn bread, this chili is a meal in itself. You wouldn't know there was chocolate in the recipe, but it adds a subtle depth of flavor to the dish.

Ingredients
  • 2 large onions (1 pound), coarsely chopped
  • 1 green bell pepper, cut into 1/2-inch pieces
  • 3 large garlic cloves, finely chopped
  • 1/2 fresh jalapeño chile, finely chopped (including seeds)
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 28-ounce can whole tomatoes, coarsely chopped, with juice
  • 2 zucchini, cut into 1/2-inch cubes
  • 2 (15-ounce) cans kidney beans, rinsed
  • 1 tablespoon chopped semisweet chocolate
  • 3 tablespoons chopped fresh cilantro
Preparation

Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.

Serving Size

Makes 4 servings

Recipe: Whole Grain Pancakes with Wild Blueberry-Maple Syrup

Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.

Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).

Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.

Test Kitchen Tip: If you can't find whole-grain baking mix, substitute 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 2 egg whites.

Ingredients
  • 1 cup plus 2 tablespoons maple syrup
  • 1 cup frozen wild blueberries
  • 2 cups whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand)
  • 2 cups buttermilk
  • 6 tablespoons wheat germ
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 tablespoons (1/4 stick) butter
Serving Size

Makes 12

Recipe: Salmon with Roasted Asparagus and Lemon-Caper Sauce

Ingredients
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced red onion
  • 1 tablespoon olive oil
  • 1 tablespoon drained capers, chopped
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon grated lemon peel
  • 1 1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick)
  • 1 pound asparagus, trimmed
  • 1 tablespoon extra-virgin olive oil
Preparation

Whisk first 6 ingredients in small bowl to blend. Season sauce with salt and pepper. Preheat oven to 450°F. Cut three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through). Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper.

Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.

Transfer asparagus and salmon to platter. Spoon sauce over salmon. Cut into 4 pieces along slits and serve.

Serving Size

Makes 4 servings

Recipe: Toasted Almond Tofu Burgers

Ingredients
  • 1 12-ounce package firm tofu, drained, patted dry, cut into 1-inch-thick slices
  • Nonstick vegetable oil spray
  • 1/2 cup grated carrot
  • 1/2 cup thinly sliced green onions
  • 2 teaspoons minced peeled ginger
  • 1 garlic clove, minced
  • 1/2 cup almonds, toasted, finely chopped
  • 1 large egg white, beaten to blend
  • 4 teaspoons soy sauce
  • 1 teaspoon oriental sesame oil
  • 1 teaspoon sesame seeds, toasted
  • • 4 sesame seed buns, toasted
  • • 4 tomato slices
  • • 1 cup alfalfa sprouts
Preparation

Wrap tofu in doubled dish towel. Place on work surface. Weigh down with a board topped with food cans or weights for 1 hour. Squeeze towel-wrapped tofu to extract as much liquid as possible from tofu. Transfer tofu to medium bowl. Using fork, mash into small pieces.

Spray medium nonstick skillet with nonstick spray; place over medium heat. Add carrot, green onions, ginger and garlic; sauté until slightly softened, about 3 minutes. Cool. Mix carrot mixture, almonds, egg white, soy sauce, sesame oil and sesame seeds into tofu.

Season with salt and pepper. Shape mixture into four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and chill.)

If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.

Place 1 burger on each bun bottom. Top each with 1 tomato slice, some sprouts and bun top and serve.

Serving Size

Serves 4

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