Eat your way to the best skin

The health and glow of you skin, is more about what you are eating....and not eating than it is ever about what you are putting on your skin.

The key's to beautiful skin are for the most part minerals and enzymes, critical for every function in the human body. This week we look at minerals,  compounds that are found in the soil, originating over time in the evolution of our existence.  The food we eat has learnt to absorb these minerals, creating a nutritious bank in plants, this nutrition is then transferred to us when we ingest them. The better the soil quality, the better concentration in the plants, which then equates to better nutrition with every bite. This is a very important reason to eat your produce organic, healthy soils=healthy people.

Would you be surprised if I told you that organic green vegetables are one of the most abundant sources of these minerals required for healthy skin, as well as an abundance of complete nutrition to facilitate every other function.

The most important minerals for great skin include silicon, zinc, and iron, and some of the most abundant sources of these are...GREEN FRESH VEGETABLES. These vegetables include chlorophyll and are alkalizing in the body so serve to reduce inflammation and puffiness as well as serving the body as a natural deodorant.

Silicon is a fundamental mineral for skin health, it serves to strengthen the skin, hair and nails, by helping to produce collagens which maintain the skin matrix. Good sources included cabbage, green vegetables, cucumbers, onions, radish, cos lettuce, tomatoes, apples,  

Zinc is essential for re-building damaged tissues and wounds including collagen, preventing wrinkles, hair loss and brittle nails.   Good sources include  Organic raw dark chocolate, Raw pumpkin seeds, Pine nuts, Sesame seeds, Pecans, Rolled oats, Dried watermelon seeds, kale, silverbeet

Iron is required to transport oxygen around the body, including the skin's surface.  This act improves circulation and in turn skin tone, good sources include Spinach, Artichoke, Squash Seeds, Dried Apricots, Pistachios, Raisins, Walnuts, Asparagus, Quinoa, Mushrooms, Beans

Enzymes play an equally important role by purifying the blood, metabolising fats, renewing aging skin and keeping the blood clean.

A interesting fact... a study undertaken by St Andrews University of Psychology found that by increasing fruit and vegetable intake, the tone of the skin improved, resulting in an improved healthiness and attractiveness of facial skin.

So what does this all translate to??? Something truly simple...increasing your daily intake of fresh organic produce, preferably as close to its natural state as possible, this doesn't mean eating all of it raw, but at least in the colder months including at least a juice/green smoothie a day and a salad with your lunch and dinner. 

Try our: Green Smoothie

All Hail Kale Juice

WEEKLY PRODUCE REPORT

So this week we have the certified organic apples available, our local sustainably grown apple orchard will be back first week in September.  

The oranges are sensational at the moment, refreshing, hydrating and sweet.  

Heavy rainfall in the valley has meant that limited amounts of spinach and wild rocket are coming through this week  

Continental parsley is sensational at the moment, so tasty, add it to your smoothies, juice, everything.  Its a great source of vitamin C and Iron  

The rainbow radish's are sensational too.  Make a delicious salad with them, they look and taste amazing 

Watercress is back this week, watch this space for a delicious potato salad with avocado and watercress 

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Kale chips

2 bunches of organic kale, flat or curly

Extra Virgin Olive oils

1 tsp chili powder (use less if you don't want the chips to be spicy)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cumin

salt and pepper

Lay each piece of kale out on a large cutting board and completely cut out the stem, even up to the tiny, skinny part. Chop the kale into very large pieces, larger than you would for salad or for cooking as they will drastically shrink in the dehydrator. Wash the kale a dry it in a salad spinner or lay out on kitchen towels until completely dry. Spread the kale onto a large baking sheet and spray it well with the olive oil spray. You can also just drizzle the oil and massage it around but you only want a tiny amount to prevent the chips from being too oily. Combine all of the spices into a small dish and then generously massage it into the oiled kale. Season with salt and pepper. Place the kale onto the trays of the dehydrator in a single layer and dehydrate for 4 to 6 hours. The chips should stay crispy for 3 to 4 days if stored in a brown paper bag.

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Sautéed Kale

1 bunch organic Kale, coarsely chopped

3 tbs extra virgin olive oil

2 cloves organic garlic finely chopped

½ cup of vegetable stock

Salt and pepper to taste

2 tbs balsamic vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

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