Find Your Healthy Skin in the Produce Aisle
- Posted on: Aug 26 2014
“Nutrition plays an important part in the health and appearance of our skin. Protein, Carbohydrates, Fats, Vitamins, Phytochemicals and Minerals are all important…” Dr. Asarch, The Beautiful Skin Diet
Many of the fruits and vegetables you find in the produce aisle are full of skin healthy vitamins and with everything so fresh in the summer, it is time to load up! Vitamins are organic nutrients that are necessary in small amounts for normal metabolism. Most vitamins must be provided by the diet or by supplements because only Vitamin D, K and B are manufactured by the body. Some of our favorite skin healthy foods are:
- Almonds (Vitamin E)
- Avocado (Vitamin E)
- Brussel Sprouts (Vitamin C)
- Kale (Vitamin C)
- Kiwi (Vitamin C)
- Strawberries (Vitamin C)
- Broccoli (Vitamin A, C)
- Sweet Potato (Vitamin A, C)
- Carrots (Vitamin A)
- Squash (Vitamin A)
- Spinach (Vitamin A)
- Walnuts (ALA-Alpha Linolenic Acid)
With just a few simple steps, you can achieve a lifetime of beautiful skin. Eating skin healthy foods (as outlined in The Beautiful Skin Diet, a book by Dr. Asarch and Executive Chef Neal Mendel), being consistent in your skin care regimen and using quality products are all good steps toward great skin health.
The Beautiful Skin Diet is now available for your Kindle!
Try this great recipe this week to boost your skin health.
Breakfast Burrito with Sweet Potato Hash and Lean Turkey Sausage (or Soy Sausage) and Salsa
Vit A IU 6520
Vit C mg 18
Vit E mg 0.8
- 4 whole wheat or spelt tortillas
- 2 cups Egg Beaters
- 1 medium yellow onion
- 1 large sweet potato, shredded
- 1 medium russet potato, shredded
- 8 oz. lean ground turkey sausage or soy sausage
- Canola oil for cooking
- Prepared salsa of your choice
Method: In a non-stick pan, heat 2 tbsp. oil on medium-high heat. Combine sweet potato, russet potato, onion, and sausage and transfer to pan. Continue cooking, turning frequently for 10-15 minutes until sausage is cooked through and potatoes are golden brown. Transfer to sheet tray and keep warm in oven on low. Place pan back on the heat and add 1 tbsp. canola oil. Season Egg Beaters and scramble in the pan using a flat spatula. When eggs are done, turn off heat and leave eggs in the pan. Warm tortillas on a griddle or in the oven. Place 1/4 of eggs and 1/4 of hash in 1 tortilla and roll up, folding in the sides. Continue for all 4 tortillas. Spoon your favorite salsa over the top and serve.
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