Tis the season…..

January 23, 2019 Written by Beautiphi - 0 Comments

“Tis the season…..

of fabulous berries, stone fruit, lush vine-ripened tomatoes, avocados, fresh herbs and huge salads packed full of essential vitamins and minerals – these goodies just fall over themselves to replenish and repair the damages of sun, sand and Christmas sugars.

It is also the perfect time to include a wide range of nutrient-dense, energy-light foods that not only tempt the tastebuds, and nourish the body, but also protect and support your skin.

How to make the most of it all?

Add as many different coloured vegetables as possible – steamed or in salads – the wider the variety in colours the bigger mix of antioxidants and the greater the health benefits.

Make huge salads or cook extra vegetables – the leftovers become the next day’s work lunch.

Serve dressings on the side – not over the salad – or preferably just add a squeeze of lemon, lime, garlic and a splash of olive oil.

Add a serving of lean/low-fat protein at every meal – meat, fish or vegetable protein.

Plan vegetable-based meals on a regular basis.

Eat as close to nature as possible – do a pantry purge and reduce or do away with refined and packaged foods.

Replace the supermarket bread rolls with a baked kumara or root vegetable salad.

Cut out all added sugars – with zero nutrients added sugars do nothing but harm skin.

Replace cake and desserts with fresh fruit or fruit kebabs, cream and ice-cream with low-fat, no-sugar-added yoghurt.

Follow the old adage of drinking lots of water – staying hydrated helps not only the body but the skin as well.

Read the labels before putting food choices in the supermarket trolley and do away with those with a long list of additives.

Quick and Easy Hummus – Delicious!!

1 can chickpeas
1 Tbsp Tahini
2 Tbsp lemon or lime juice – to taste
2 cloves of garlic (roast the garlic first if you have time – if not don’t worry)
Liquid from tinned chickpeas
Drain chickpeas saving the juice.
Microwave unpeeled cloves of garlic (if not using roasted garlic) for 30 secs and peel.
Place drained chickpeas, peeled garlic, and tahini in blender and pulse until smooth.
Add lemon or lime juice and enough reserved liquid from the chickpeas to give desired consistency.
Add salt and pepper to taste.
Serve with sliced raw vegetables such as carrots, celery, peppers, cauliflower and courgettes.
Great on a slice of wholemeal toast for a quick breakfast.

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