Rejuvenate your skin with Nutrient-dense, Energy-light FoodsTis 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.
11 quick nutrition tips to get maximum benefits –
- 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.
Bonus Tip : Quick and Easy Hummus RecipeIngredients –
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.