Warning: Illegal string offset 'name' in /home/skinsmar/public_html/wp-content/plugins/genesis-simple-sidebars/plugin.php on line 106

Warning: Illegal string offset 'description' in /home/skinsmar/public_html/wp-content/plugins/genesis-simple-sidebars/plugin.php on line 108
Recipes for Rosacea

Recipes for Rosacea

Rosacea is a skin disorder that’s characterized by a flushed red appearance to the cheeks, and red, raised pustules over the face. One type of rosacea causes a gritty feeling in the eyes, as well as a stinging sensation. It can be an incredibly distressing problem and many sufferers may feel ashamed of their flushed red appearance.

One way to adequately control the symptoms of rosacea is to eat foods that are known to be cooling and to help with the problem, and to avoid foods that are known to cause flare-ups of your symptoms. Take a look at the ‘Rosacea Diet’ article on the website for more information.

I’ve put together some simple recipes that contain only the foods that are known to help with rosacea, and none of the foods that agitate your symptoms. Take a look at some of the recipes below and adapt them according to your tastes and triggers.

Salmon Bake


2 x organic salmon fillets

2 x old potatoes

2 x sweet potatoes

100g light cream cheese

Clove of garlic

Salt and pepper

To Prepare:

Chop the potatoes into rough chunks, peeling them first if you don’t like the skin. Place them into a saucepan of cold water and then bring them to the boil. Cook them for ten minutes, drain them and then place them onto a baking tray. Drizzle with a tiny bit of olive oil, season well, and then tumble onto a baking tray. Place the baking tray into a 200C/400F oven and cook them for around twenty minutes. Meanwhile, prepare the salmon by deboning it if necessary and peel the skin away from the flesh. When the potatoes have had twenty minutes, put the salmon onto the tray with them and then cook them in the oven for around 12 minutes, or until tender. To serve, mix the light cream cheese with a little bit of milk to loosen the mixture and then mince the garlic clove and stir it into the cheese and milk, then heat the sauce until just warm. Drizzle it over the salmon and potatoes.

Berry Crumble


100g dark brown sugar

50g caster sugar

100g brown breadcrumbs

100g porridge oats

300g your choice of berries

To Prepare:

Tip the berries into a large, heavy-bottom saucepan and then sprinkle the caster sugar over them. Heat the saucepan to a low flame, and then cook the berries for around twenty minutes or until the berries are beginning to pop. When they’re popping, take them off the heat and then set them to one side to cool whilst you make the crumble topping. Mix together the breadcrumbs, porridge oats and brown sugar with a little bit of water until they’re bound together. Once that’s happened, sprinkle them over the top of the berries. Cook the crumble in a 200C/400F oven for 20 minutes or until the crumble turns crunchy and golden.

Shredded Chicken with Brown Pasta


2 x chicken breasts

Handful of fresh basil

50ml olive oil

2 x garlic cloves

150g dried whole-wheat pasta

Salt and pepper

To Prepare

Bash the chicken breasts out with a meat hammer until they become thin and even. Heat a little bit of olive oil in a pan, season the chicken well on both sides and then fry the chicken until it’s golden. Turn the breast over and fry until cooked through, around 10-15 minutes. Meanwhile, cook the pasta by dropping it into boiling, salted water according to the packet instructions –  probably around 10 minutes. To serve, bash the garlic cloves with the basil in a pestle and mortar until smooth, then drizzle in the olive oil. Shred the cooked chicken breasts, add them to the cooked pasta and then drizzle with the basil and garlic oil. Toss everything together.