We’re very proud to be working with natural food expert Madeleine Shaw this month to get the inside line on how diet can help you look your best from the inside out. Her book, Get the Glow is stacked full of great tips on how to look and feel your best through good natural food and a healthy approach to life. She’s selected two recipes to share with us, both of which are stacked full of skin-friendly nutrients.
Glowing green breakfast smoothie
This smoothie gives you all the healthy benefits of avocado, with its skin-glowing vitamin E. The clean, zingy lime paired with the creaminess of nut milk really makes this smoothie come alive. It keeps overnight so you can make it before bed. Just pop it in the fridge and you have a ready and waiting healthy start for when you wake up.
1 ripe avocado
250ml nut milk, or other milk of your choice
juice of 1 lime
20g cashew nuts
Blend all the ingredients together, and enjoy.
Pea and dill omelette with smoked salmon
Omelettes are great – you can mix up the contents and totally transform them. This one has a nice Nordic feel, thanks to the fresh dill and salmon. Adding lemon at the end pulls everything together and is very alkalising for the body.
1 tbsp butter or coconut oil
½ small white onion, finely chopped
1 small handful frozen peas
1 tsp chopped fresh dill
100g smoked salmon
½ lemon, cut into wedges
salt and pepper
Heat ½ tablespoon oil in an omelette pan for 1 minute, then add the onion and sauté for 5 minutes over a medium heat. Add the peas and stir for another minute. Tip the cooked veg on to a plate and put to one side.
Whisk the eggs in a bowl, and heat another ½ tablespoon oil in the empty pan over a medium heat for 1 minute. Pour in the egg mixture, let it cover the sides of the pan, and after 30 seconds gently pull the sides of the eggs towards the centre with a wooden spoon, allowing the uncooked egg mix to move into the gaps.
Throw in the dill, a pinch of salt and the pea and onion mix so they are on top of the eggs. Fold the omelette in half and allow it to cook for another 30 seconds, then serve with smoked salmon, freshly ground pepper and lemon wedges.