Three Simple Summer Recipes for Glowing Skin (including cupcakes)

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These three simple summer recipes from Lola Berry’s book Beauty Food will give you glowing skin (including cupcakes).

These three recipes have the ingredients in them to give your skin a gorgeous glow coming into holiday season.

Lola Berry is one of Australia’s most loved nutritionists, yoga experts and holistic health advocates.

Lola’s mantra is that wellness starts from within, and the right food intake is the foundation for great skin, hair, eyes and nails.

Beauty Food is Lola’s 8th cookbook that focuses on holistic, healthy foods that will nourish you from the inside out.

Here are three of her best recipes for glowing skin:

COFFEE AND DATE SMOOTHIE (serves 2)

This recipe is great for breakfast as it will keep you full until lunchtime, and the dates and bananas are a great source of fibre to kick-start your day.

  • 4 Medjool dates (pitted)
  • 1 frozen banana (peel it before you freeze it)
  • 2 tablespoons almond butter
  • 1 tablespoon coconut oil
  • 1 teaspoon cacao powder
  • 1 shot espresso coffee
  • 2 cups almond milk

Put all of the ingredients into the blender and mix.

Pour into glasses and top with a handful of crushed walnuts and a sprinkling of ground coffee.

 

SKIN BOOSTER SALAD (serves 4 as a side)

  • 2 handfuls baby spinach
  • 1 pomegranate, seeds popped
  • ½ punnet sliced strawberries
  • 1 cucumber, sliced or peeled into ribbons
  • ¼ cup mung beans
  • ¼ cup sunflower seeds
  • ½ cup shredded coconut
  • Pinch of salt flakes and freshly ground black pepper

Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon wholegrain mustard

Mix all the salad ingredient together in a bowl.

Whisk the dressing ingredients together in a bowl. Pour over the salad and season with salt and pepper.

 

PALEO RED VELVET CUPCAKES (makes 12)

  • 250 g raw beetroot (2-3 beetroots), grated with the skin on
  • 3 eggs
  • 2 cups almond meal
  • 1 vanilla pod
  • Pinch of salt flakes
  • 1 vanilla pod, split and seeds scraped (or ¼ tsp vanilla extract)
  • ¼ cup cacao powder
  • 1/3 cup extra-virgin olive oil
  • ½ cup maple syrup
  • ¼ cup sultanas
  • Handful of walnuts, roughly chopped, plus extra to decorate

Icing:

  • 1 cup softened cream cheese
  • ½ cup maple syrup

Preheat the oven to 180o C and line a 12-hole muffin tray with paper cases.

Put all of the ingredients in a large bowl and mix together well to form a batter. Scoop the mixture evenly into the paper cases and bake for 40-45 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.

While the cupcakes are cooling, make the icing. In a small bowl, combine the cream cheese and maple syrup and beat until smooth. Ice the cooled cupcakes and sprinkle with the extra chopped walnuts.

Click here for more on Lola Berry’s Beauty Food. 

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Sarah Carroll

CONTRIBUTOR

Sarah navigates health and fitness alongside a sinful sweet tooth and an unfortunate tendency to splash her savings online shopping, eating out or buying $10 cocktails at happy hour. With a love for yoga, animals and musical theatre, Sarah is rarely found without a peppermint-green tea in hand, tearing up over animal videos on Instagram.

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