Food as dermatologist?
Who wants to know about the newest miracle food? I think that cutting out junk food and eating a variety of fruits and vegetables is really what will bring miracles, but sometimes it helps to have motivation to eat something specifically green and good for you.
I just read, “Eat your way to a facelift: Watercress is the latest wonder food in battle against aging” on the Daily Mail website.
“If you want to roll back the years, forget expensive lotions and potions and instead reach for something more natural (and cheap): a bag of watercress.
“The old adage of beauty coming from within has been borne out by a new study in which 10 out of 11 female volunteers experienced visible improvements to their skin after just four weeks of adding one bag of watercress a day to their diet.
“One woman even managed to reduce her facial wrinkles by an incredible 39 per cent.”
I was Googling for an article I’m writing (about mixed marriages: vegetarian/vegan and omnivore spouses) and found this study instead of the one I was looking for. I’m still looking for a study about marriage compatibility based on similar eating habits. In the meantime, I’m going to buy some watercress asap!
The study’s participants ate 80g per day. What the heck is that, you ask? I looked it up for you. 2.82 ounces.
For more suggestions about beauty from the inside out – using healthy food, subscribe to Kimberly Snyder’s Beauty Detox blog.
Besides adding watercress whole to salads and sandwiches, watercress pesto is a great way to add a healthy sauce to vegetables, sandwiches and even fish or chicken (if you must eat animals! lol… ).
Arugula and Spinach Stuffed Pitas with Watercress Pesto
Preparation Time: 20 minutes
1 bulb garlic
2 cups watercress, stems removed
5 basil leaves
1/2 cup walnuts
4 tablespoons unsweetened soy, hemp or almond milk
4 whole grain pitas
1 tomato, sliced
1/2 cup thinly sliced red onion
2 cups arugula
2 cups spinach
1 avocado, pit removed, sliced
Slice bottom edge including root off garlic bulb. Lightly roast bulb for 15 minutes at 300 degrees. Cut open cloves and squeeze out soft cooked garlic. Combine the roasted garlic with the other pesto ingredients in a high-powered blender until smooth.
Spread pesto on whole grain pitas. Stuff pita with the remaining sandwich ingredients.
Or, easy peasy, put it in a shake!
Also from Dr. Fuhrman’s website…
Preparation Time: 5 minutes
1 cup (Organic or 100%) Pomegranate Juice
1/4 cup Unsweetened Almond, Soy, or Hemp Milk
3-6 Medium sized (Organic) strawberries [chop off leaves]
1/2 cup Blueberries
1 cup Baby Spinach
1 cup Watercress
2 tablespoons Ground Flaxseed
1/2 Banana (optional)
Instructions: Blend in Blender.
Avocado, Mango and Watercress salad. Looks delicious!
I’ll let you know how it goes. Let me know if you find a favorite!