Winter warming care is essential to help your skin glow and health flourish. The importance of taking care of your skin is essential by using topical products like those by Botáni, but have you considered how the foods you eat impacts your skin? Particularly in winter, when the skin is faced with harsh environmental changes, what you consume for breakfast, lunch and dinner is almost as important as it is to cleanse, treat and hydrate. Below are three delicious recipes were chosen by Barbara, Botáni's founder and leading Australian naturopath, to ensure that your mind, body and spirit are taken care of during the colder months.
Creamy Porridge With Quinoa Milk, Banana & Manuka Honey
Ingredients(Serves 2) 1 x cup rolled oats 2 x cups Quinoa milk (can substitute for Soy milk, Rice milk, Goats milk or regular milk) 2 x tbsp Manuka honey 1 x ripe banana, sliced Cinnamon to taste
- In a saucepan, place the oats and the Quinoa milk.
- Bring to the boil and simmer for 2 mins, or until the oats are to a consistency of your liking.
- Stir in the Manuka honey before removing from the stove.
- Place the sliced banana on top to serve and sprinkle with cinnamon!
Rolled OatsOats are an excellent source of thiamine, iron, dietary fibre which reduces cholesterol levels and are a source of antioxidants believed to protect our circulatory system. Oats also contain beta-glucan which helps control blood sugar levels, keeping you fuller for longer and stimulating the immune system to fight off bacterial infections.
Quinoa MilkMade from the Quinoa seed, Quinoa milk, which tastes a little like Weetbix, is high in protein, dietary fibre, phosphorus, magnesium, iron and calcium. It's gluten free and great for vegans or those intolerant to lactose.
BananaAside from tasting yummy, bananas are high in potassium, vitamin B6, manganese, soluble fibre and even contain a moderate amount of vitamin C!
Manuka HoneyProduced by bees who feed on the Manuka tree, this type of honey has antibacterial properties. When applied topically it is helpful for treating wounds and burns. Honey also contains several compounds that function as antioxidants including vitamin C.
CinnamonCinnamon, derived from cinnamon bark, is used in traditional Japanese medicine and has an antiviral therapeutic effect on the body when consumed.
Hearty Chicken Soup With Vegetables & Pearl Barley
Ingredients(Serves 4) 1 x cup celery (chopped) 1 x cup carrots (chopped) ¼ cup parsley (chopped) 2/3 cup Pearl barley 1 & ½ cups chopped Skinless chicken 5 x cups chicken stock 1 x tbsp garlic (minced) 1 x tbsp olive oil Pepper to taste
- Add oil to a large non-stick saucepan over medium heat.
- Stir in onions, celery and garlic. SautÃ© until soft.
- Stir in carrots, chicken and broth and bring to boil.
- Add pearl barley, cover the saucepan and reduce heat to simmer.
- Cook for about an hour or until barley is just tender.
- Turn off the heat and stir in parsley. Add pepper to taste and salt to taste.
Pearl BarleyBarley contains eight essential amino acids, acids which are essential in winter. Eating whole-grain barley, which is low GI, can regulate blood sugar levels for up to 10 hours, helping you stay fuller for longer and warding off Winter hunger pangs!
ChickenChicken is a nutrient dense food containing protein, zinc, iron, magnesium, phosphorus, riboflavin and Vitamin E - essential for skin cell rejuvenation. When the skin is removed, chicken becomes low in fat, and a 100g serving provides more than 100% of the recommended daily intake of niacin (vitamin B) for women.
GarlicGarlic has been found to have antibacterial, antiviral and antifungal properties making it an ideal winter addition to your meals. Studies also show blood cells process compounds from digested garlic and turns them into the cell messenger hydrogen sulphide (H2S) which relaxes blood vessels and increases blood flow. Therefore, eating garlic can reduce the risk of heart disease. However, your breath mightn't thank you!
ParsleyParsley has become a popular herbal remedy for kidney stones that are prevalent in winter as it is high in vitamins A, B and C. Eating a sprig of parsley after your meal also helps keep your digestive system working well.
Seared Salmon Fillet With Cannellini Beans & Fennel
Ingredients(Serves 2) 2 x 150g salmon fillet, skinned 400g Cannellini beans, cooked 1 x small fennel bulb (thinly sliced) 3 x tsp olive oil 1 x tbsp fennel fronds (chopped) 1 x tsp fennel seeds ¼ cup white wine 1 x tomato (diced) 3 x tsp olive oil 1 x tbsp Dijon mustard 1 x tsp ground pepper
- Heat one tsp of olive oil in a large non-stick skillet over medium heat.
- Add sliced fennel, cook, until lightly browned (about 6 minutes).
- Stir in beans, tomato and wine. Cook until the tomato begins to break down.
- Transfer to a bowl; stir in chopped fennel fronds and Dijon mustard. Cover and keep warm.
- Rinse and dry the pan.
- Combine fennel seeds and pepper in a small bowl. Sprinkle evenly on both sides of salmon.
- Heat the remaining 2 tsp of oil in the pan over medium-high heat until shimmering but not smoking. Add the salmon, skinned side up; cook until golden brown (3 to 6 mins.)
- Turn the salmon over, cover and remove from the heat. Allow the salmon to finish cooking off the heat until just cooked through for three to six minutes or more.
- Serve the salmon with the beautiful bean mixture.