When we think of winter food it often conjures up ideas of stews, pies and hearty, comfort meals. Though delicious, they can be quite calorific. Here is quick and easy recipe for a winter salad that is both kind to your skin, and waistline. Although if you are having a ‘cheat-day’ you can add bacon and a little grated cheese!
For Your Skin
The beta carotene in sweet potatoes helps combat rough, scaly winter skin. And the nutrient also protects against UV damage, too. But you need to eat your sweet potato, studies show the benefits work from the inside out.
Beta carotene helps balance pH and encourages skin cell turnover, both of which can mean smoother, softer skin. Sweet potatoes are also rich in vitamin C, another skin-friendly nutrient that can combat aging and dryness.
Pomegranate is a great remedy for skin that is damaged due to sun exposure or aging. It helps repair damage so that you get smooth and youthful skin. Pomegranate extends the life of fibroblasts, the cells that are responsible for the production of collagen and elastin. Collagen and elastin plump and support the skin. This in turn, keeps the skin youthful and minimizes the visibility of wrinkles.
Spinach works to slow down the aging process and protect skin cells from free radical damage (one of the causes of lines and wrinkles). Spinach also strengthens your skin tissue and when eaten regularly can give you a noticeable glow
Spinach is also high in anti-inflammatory properties, and the green goodness inside is going to help flush out any toxins that might have been building up over time simply due to the way most of us live our lives these days.
For Your Kitchen
- Sweet Potatoes
- A Pinch Of Ground Cumin
- A Pinch Of Ground Ginger
- A Pinch Of Ground Ground Black Pepper
- A Teaspoon of Maple Syrup
- Baby Spinach Leaves
- A Few Handfuls Of Pomegranate Seeds (arils)
Cook bacon until brown and crispy in a frying pan. Remove bacon from pan and drain on paper towels.
Toss sweet potato chunks with cumin, ginger, black pepper, maple syrup and a little olive oil. Spread sweet potatoes on a baking tray in a single layer. Roast for about 35 minutes until cooked through and golden brown. Toss once with tongs about halfway through cooking time for even browning. Remove sweet potatoes from oven and let cool.
Salad assembly: Put baby spinach in a large bowl. Top with roasted sweet potatoes, bacon crumbles, grated Gruyére and pomegranate seeds. When ready to serve, toss salad with your favourite vinaigrette dressing or olive oil and balsamic vinegar.