Top 5 Foods For Beautiful Skin and Grilled Watermelon Salad with Charred Beets & Tomatoes
One of the greatest benefits you get from removing meat and dairy from your calorie intake is a better complexion. That's because fruits and vegetables have a higher water content than meat and eating foods with high water content hydrate our skin, plump out lines and bring on a radiant glow. According to many studies, acne is linked to our western diet of excessive animal proteins and dairy. So, if you want clear, radiant skin, eat the delicious plant-based foods that promote beauty from within. Here is a list of my top 5 foods for beautiful skin and a beautiful skin recipe you can make today.
Watermelon: Watermelon is a true hydrating moisturizer. It is 92% water which fills the spaces between your cells and plumps up your skin. As an added bonus, watermelon is a powerhouse of lycopene and vitamin C. Lycopene protects against free radicals, which age us, and vitamin C helps with collagen production.
Tomatoes: The acidity in tomatoes helps in reducing and clearing up acne. Tomatoes are also rich in vitamin A and vitamin C. Vitamin A helps us maintain healthy skin. Did you know that some dermatologists recommend mashing a tomato and using the pulp on the skin for an hour for clearing up acne?
Beets: Beets are an insane source of vitamins and minerals including A, B & C and a skin favorite, beta-carotene. Beta-carotene is a powerful antioxidant that can protect your skin from UV radiation from sunlight.
Sweet Potatoes: Sweet potatoes are a super source of beta-carotene, and they also contain a great amount of vitamin C.
Nuts: Nuts contain high amounts of Vitamin E. Vitamin E plays an essential role in preventing free radical damage to the skin. Vitamin E is also acts as an anti-inflammatory for the skin.
Hope you enjoy these all these foods for beautiful skin. Here is a yummy skin enhancing salad which is perfect for the warm summer days ahead. Don't miss any of Ordinary Vegan's free recipes by signing up here.
- 3 medium beets
- 12 cherry tomatoes
- 2½-inch thick slices seedless watermelon, cut into 8 pieces
- 2 Tbsp. pepper jelly
- couple of handfuls of micro-greens
- coarse sea salt
- freshly ground black pepper
- 2 Tbsp. Sherry vinegar
- 2 Tbsp. shallots, finely chopped
- 4 Tbsp. extra-virgin olive oil
- Squeeze of fresh lemon
- Preheat oven 350 degrees. Preheat grill.
- Whisk together sherry vinegar, shallots, lemon juice and olive oil - set aside
- Wrap beets individually in foil. Set on a baking sheet and roast in oven for 1 hour. Unwrap beets and cool to room temperature. Peel and quarter beets.
- Bring a small saucepan of water to a boil. Drop tomatoes into boiling water for 30 seconds, then quickly drain and rinse with cold water. Slip the skins off the tomatoes, leaving tomatoes whole.
- Brush watermelon pieces with pepper jelly. Set pieces jelly-side down on hot grill for 2 minutes, or until lightly charred. At the same time, set beet quarters on grill for 2 minutes.
- To serve salad. Toss micro-greens with some vinaigrette. Divide among 4 plates. place two slices of watermelon on each plate. Top with grilled beets and tomatoes. Then drizzle with more sherry vinaigrette. Sprinkle with a bit of sea salt and a few grinds of black pepper and serve immediately.
