The truth is we all want beautiful and radiant skin. Right? Well, the old saying, “You are what you eat” may actually have some truth to it. There are many factors that contribute to glowing skin that everyone strives for, including but not limited to genetics. Often the causes of acne and dark circles are more than skin deep.
Some foods can actually help promote healthy skin depending on their vitamin, mineral and antioxidant levels. I have selected a few recipes that I believe will enhance your skin’s complexion from the inside-out.
CARROT MISO, GINGER BEAUTY NOODLES
recipe courtesy of Candace Kumai
INGREDIENTS
FOR THE BOWL
- 6 large carrots, spiralized (yields 9 cups)
- 2 cups of shelled organic edamame
- 2 cups cooked brown rice or quinoa
- 1 avocado, cubed
- 2 Tbsp fresh mint to top
- 2 Tbsp ground sesame seeds
FOR MISO VINAIGRETTE
- 3 Tbsp organic red miso paste
- 1/4 cup rice vinegar
- 2 Tbsp roasted sesame oil
- 2 tsp honey
- 2 tsp freshly grated ginger
- 2 Tbsp reduced sodium tamari
INSTRUCTIONS
- In a medium mixing bowl, add all of your dressing ingredients and whisk well to combine.
- Add your prepped carrots, edamame, and grains into the dressing bowl. Toss well to coat.
- Plate up your carrot noodles and grains and top with avocado cubes, fresh mint, and ground sesame seeds.
THE BEST SHREDDED KALE SALAD
INGREDIENTS
- 2 medium bunches destemmed lacinato/dinosaur kale, finely chopped (8 to 9 cups/300 to 340 g chopped)
- 2 large garlic cloves
- 1/4 cup (60 mL) fresh lemon juice
- 3 to 4 tablespoons (45 to 60 mL) extra-virgin olive oil, to taste
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper (just eyeball it)
- 1/4 to 1/2 cup (35 to 70 g) dried sweetened cranberries, for garnish
For the pecan Parmesan:
- 1 cup (120 g) pecan halves, toasted
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon extra-virgin olive oil
- 2 pinches fine sea salt
INSTRUCTIONS
- Preheat the oven to 300°F. Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.
- Remove the stems from the kale and discard. (You can save them for smoothies if you are hardcore!) Finely chop the kale leaves (the smaller, the better).
- Wash the kale and spin dry. Place dried kale into a large bowl.
- For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
- For the Pecan Parmesan: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it has a coarse crumb texture. Be sure not to overprocess—we still want a nice crunchy texture here, not powder.
- Sprinkle the Pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30 to 60 minutes to soften, or you can simply enjoy it right away. In the past, I’ve tried letting this salad sit overnight in the fridge and I greatly prefer the flavour of the salad served the day of, so I don’t recommend making this salad the day before and letting it sit in the fridge overnight.
ALMOND ENERGY BALLS
recipe courtesy of Nutrition Stripped
- 1 cup rolled oats, ground into a fine-coarse flour
- 1 cup almonds, coarsely ground
- ½ cup cocoa powder
- 1 tablespoon maca powder, optional
- heaping ½ cup organic almond butter
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil
- Pinch of sea salt
- In a food processor or blender, combine the oats and almonds first and grind into a fine flour, then add almond butter, coconut oil, and all remaining ingredients.
- Mix with the processor or blender until combined and form into balls with your hands, put them in the refrigerator until chilled and hardened and enjoy.
- Store in an airtight glass container in the fridge for 2 weeks or up to a month in the freezer, thaw before serving if frozen.
1 frozen banana+
1/2 cup frozen berries+
1/2 avocado
To serve : seasonal fresh fruit (opt), granola/oats, nuts and seeds
INSTRUCTIONS
Place frozen banana, frozen berries and avocado in a food processor or blender and blitz until creamy and uniform in texture. Top with seasonal fresh fruit, granola or muesli, nuts and seeds and serve.
+It’s important to freeze the banana and berries (you can use store bought frozen berries) the night before so it creates the creamy texture in the bowl.
ROASTED SWEET POTATO WITH FENNEL, JALAPENO, LIME RELISH
recipe courtesy of eyeswoon
INGREDIENTS
- 3 medium sweet potatoes
- 1 small bulb fennel, diced small (about ½ cup) reserve fronds
- 1 jalapeno, seeded and finely diced
- 2 tablespoons, chopped fresh tarragon
- 2 tablespoons, chopped fresh parsley
- 2 limes, juiced
- 2 tablespoons, extra virgin olive oil, plus more for drizzle
- 3 dates, pitted and cubed
- crème fraiche
- 3 tablespoons pepitas, toasted
- flaky sea salt
- fresh cracked pepper
INSTRUCTIONS
- Preheat oven to 425.
- Place the lightly pierced sweet potatoes on sheet pan lined with parchment. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes to 1 hour.
- While the potatoes roast place the diced fennel, jalapeno, and herbs in a bowl with the olive oil and juice from 2 limes. Season generously with salt and pepper to taste.
- Once the potatoes are removed from the oven and slightly cooled, slice them open while leaving the bottom attached. Spoon some of the relish over the potatoes, add a dollop of crème fraiche, and sprinkle with chopped dates and some pepitas. Finish with reserved and torn fennel fronds, flaky sea salt, and fresh cracked pepper.
Tip – season your pepitas with olive oil, salt and pepper before toasting. Add a pinch of cumin for a smoky spice.
Sending you love and light!
