We believe what you put on your skin is just as important as what you put in your body. Conversely, what you put in your body affects your skin. Research is now backing-up what we’ve believed all along: your skin reflects what you eat. Although, the study of how food, nutrients, or lack-of influences skin is in its infancy, preliminary research shows that these nutrients, A, B’s, C, E, A, K, alpha-lipoic acid, copper, selenium, sulfur, zinc, and omega 3 fatty acids are healthy skin nutrient leaders.
Okay, so it’s one thing to have this information, but figuring out how to implement it in your diet is another thing. Consistently eating fresh vegetables and fruits is the way to go, especially eating dark leafy vegetables. But, wouldn’t it be nice if someone gave you yummy recipes that had the skin glowing nutrients in them? Starting today, every Friday we will post a recipe that is good for the skin… and what is good for the skin is good for the rest of your body.
By the way, the earlier you start taking care of your, the better your skin will age. And it’s never too late to start; your skin will reflect what you eat no matter your age.
Choose organic when you can, especially for spinach and celery, as they are on the Environmental Working Groups list of Dirty Dozen fruits and vegetables with the highest pesticide residuals.
YUM Spring Salad- serves 4 – 6
4 cups baby spinach
2 cups watercress
1 red onion
1 large green apple (can substitute a red variety, but make it a crunchy one)
1 cup sliced celery
1 cup coarsely chopped walnuts
3-4 tablespoon of olive oil
½ lemon
Salt and fresh ground pepper to taste
Wash and dry spinach and watercress. Slice red onion in thin rings. Core apple and cut into quarters and and then into large dices.
Put spinach, watercress, onion, apple, celery, and walnuts in a bowl and toss. Drizzle olive oil over salad mixture followed by squeezing the lemon over it (catch or filter seeds). Add salt and pepper. Toss, taste, and adjust seasonings if necessary. Garnish with thin lemon slices overlapping one another in center of the salad. Serve. Sooo yummy!
Suggestions:
Sprinkle crumbled goat cheese on top or add slices of roasted garlic.
Plate salads individually
Want to make a salad ahead of time? Add all ingredients but the greens in a layer in a salad bowl, place the greens on top. Cover and refrigerate. Just before serving toss, add dressing, toss salad again, and serve.
This salad goes well with salmon (another healthy skin food).
Hint:
If you like onions, but they don’t like you try this suggestion from chef Jacques Pepin. Blanch prepared onions in boiling water for 5 seconds and then immediately submerge them in ice water to cool them. Pat dry the onions slices with a paper towel or clean cloth and then add to the salad.