I never had issues with my skin until I turned twenty-two. There was hardly any need to be concerned about sun damage and I didn’t have any signs of acne or any other skin conditions. Before this time I used to be secretly surprised at how many people used to compliment me on my skin and I used to just take my clear, subtle, spot-free glowing skin for granted.
After I hit my twenty-second birthday however, my skin clearly changed. Not because I’ve aged (obviously) but because I’ve gotten to ‘that’ age where my hormones have gone crazy-bonkers and my oestrogen levels are all over the shop. It took me a ridiculously long time to figure this out. For over a year I blamed myself for drinking too much soy, not eating enough veggies, or not drinking enough water….I couldn’t figure out why I didn’t have bad skin during my mid-teens yet when I hit my twenties I seemed to be doomed with a face full of spots.
Karen Fischer, skin beauty queen and author of ‘The Healthy Skin Diet’, recommends increasing the amount of alkalising foods in your diet to promote healthy skin. These could include salads, cooked and raw vegetables, avocado, almonds, fresh lemon or lime and apple cider vinegar. Excess acidity in the body can cause a variety of skin problems and result in a dull complexion. Although this approach doesn’t cure hormone induced acne, it can certain help keep spots at bay and keep your insides healthy (which as a results, always, always, directly results your outsides).
Moisturising foods, especially those containing valuable omega-3 fats, are essential to your skin’s well-being. For vegans, foods rich in omega-3 include flaxseed, soy beans, walnuts and tofu. Other important foods to include in your diet include avocados, a variety of seeds such as sunflower, and hemp nuts (almonds, walnuts, Brazil nuts), good oils (flax and coconut) and leafy greens.
This beauty salad incorporates many of those ingredients that are vital for good skin health. The tahini dressing coats the chickpeas and the baby spinach leaves and the grilled zucchini/courgette and diced avocado bring extra creaminess to the dish. I also added some soaked almonds for extra protein and an extra layer of texture. Delicious!
♥ 1 small can chickpeas
♥ 2 large handfuls baby spinach leaves
♥ 1/2 avocado, diced
♥ 1/2 cup almonds, socked in water overnight
♥ 1 zucchini/courgette, sliced into 1 inch disks
♥ Coconut oil
♥ 2 tbsp unhulled tahini
♥ 1/2 juiced lemon
♥ Pinch of salt
♥ 1 garlic clove
♥ Ground pepper
♥ Griddle or stir fry the zucchini slices in olive oil until grown and crispy on both sides. Set aside.
♥ Combine tahini, lemon juice and grated garlic in a small bowl. Add enough water to form a smooth, runny dressing.
♥ Season with a pinch of salt and ground pepper.
♥ Place the chickpeas in a bowl and coat them with the tahini dressing.
♥ Place the baby spinach leaves in serving bowls and top with the tahini coated chickpeas, diced avocado and the zucchini/courgette slices.