Skin-Tastic: The Secret To Looking 20 Years Younger

Nutritionists will tell you, eating foods rich in natural antioxidants like green tea, pomegranate, citrus and olive leaf extract maximizes skin cell protection from the inside. Dermatologists and skin care specialists have long shared with their patients the benefits of antioxidants when used as part of a skin-care regimen that protects the skin from free radical damage.

Food Network star chef and nutritionist Robin Miller and internationally renowned dermatologist Dr. Jeanine Downie team up to demonstrate a dual approach to skin care. "Viva VIVITÉ: Robin Miller's Recipes for Healthy Skin" - six new healthy skin recipes packed with natural ingredients and antioxidants - were designed to inspire women to make skin-savvy food choices to help protect their skin.

VIDEO & RECIPES AFTER THE JUMP...

For more on Viva VIVITÉ skincare products and additional recipes, visit www.viviteskincare.com

Recipes seen on our show:

Green Tea Poached Salmon with Sesame-Soy Drizzle
For a splash of green color and added nutrition, add 1 cup snap peas to simmering liquid (with the salmon) for the last minute of cooking. Serve crisp-tender snap peas alongside salmon.
Serves 4

4 teabags green tea
1 tablespoon chopped fresh ginger
2 cloves garlic, chopped
4 salmon fillets or steaks (about 5 ounces each)
3 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 teaspoon Dijon mustard
Salt and ground black pepper
Chopped fresh basil for garnish, optional

Combine teabags, 4 cups of water, ginger, and garlic in a large saucepan. Set pan over high heat and bring to a boil. Reduce heat to medium and bring to a simmer. Add salmon to simmering liquid and cook 10 minutes, until fish is fork-tender.
Meanwhile, in a small bowl, whisk together soy sauce, sesame oil and Dijon mustard. Transfer salmon to a serving platter, arranging bits of ginger and garlic over top. Season the top of fish with salt and pepper. Drizzle sesame-soy mixture over top and garnish with basil if desired.
------------------------------------------------------------------

Orange-Anise Sorbet with Chamomile tea
For a lighter, airier sorbet, stir the mixture every 1/2 hour or so during the second freezing time.
Serves 4

1 cup water
1/2 cup pure cane sugar
2 chamomile teabags
2 cups orange juice
2 tablespoons fresh lemon juice
1 tablespoon finely grated orange zest
1/2 teaspoon anise extract

In a small saucepan, combine water and sugar. Set pan over high heat and bring to a boil. Remove from heat, add teabags and let steep 5 minutes. Remove teabags and pour mixture into a medium metal bowl. Whisk in orange juice, lemon juice, orange zest, and anise extract. Cover with foil and freeze until slightly firm, but not frozen, about 1 hour. Process mixture in a food processor or beat with an electric mixer until smooth. Return mixture to freezer and freeze until firm, about 2 hours.
-----------------------------------------------------------

Virgin Pomegranate-Blueberry Rickeys
Serves 4

2 cups 100% pure pomegranate juice
2 cups seltzer water
2 tablespoons fresh lime juice
4 tablespoons cane sugar syrup (or 1/4 cup water simmered with 1/4 cup pure cane sugar; simmer until mixture resembles syrup)
Ice
1/4-1/2 cup fresh or frozen blueberries, unthawed if frozen
Fresh mint leaves for garnish, optional

In a large pitcher, combine pomegranate juice, seltzer water, lime juice, and syrup.
Place ice in four tall glasses. Top ice with blueberries. Pour pomegranate mixture over ice and blueberries and garnish with fresh mint if desired.