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Eat This, Get Glowing Skin

We're sharing one of our favorite recipes for healthy, radiant, and glowy skin. The sun is finally making an appearance and you deserve the glowy skin to match. Try this little hack and feed your inner glow, and your appetite too.  

Turmeric Roasted Rainbow Beet Salad with Avocado and Citrus 

Beets not only improve the complexion, but they also aide in reducing inflammation and help with dry skin.

Avocados aka 'mother nature's skin moisturizer' are super high in Vitamin E, a strong antioxident that is a natural anti-ager. 

Turmeric, plain and simple, is a total game-changer. If you aren't using turmeric, yet, we suggest you start immediately. Curcumin – one of the most important active compounds found in turmeric – is an anti-inflammatory, antioxidant, antibacterial, antifungal, and antiviral powerhouse - all which fight breakouts, pimples and can also protect your skin again sun damage.

Oranges, as we all know are extremely high in Vitamin C. Not only is Vitamin C amazing for the immune system, but also fights against any skin problems such as acne or scars and is known to work as an anti-aging solvent that tightens your skin and makes it wrinkle free.

It's time to get glowing....

 

Turmeric Roasted Rainbow Beets w/ Avocado + Citrus

•3-4 beets (assortment of red/yellow)

•1 avocado

•1 orange or grapefruit

•1 fennel bulb

•2 tablespoons chopped mint

•2 tablespoons olive oil

•1 tablespoon champagne vinegar

•1/2 tablespoon turmeric powder

•salt + pepper for seasoning

•squeeze of citrus from orange or grapefruit

•sliced almonds and pistachios for topping

 

Preheat oven to 425 degrees Fahrenheit. Peel beets and cut into smaller cubes. Toss in a bowl with salt, pepper, turmeric and 1 tablespoon of olive oil. Transfer to baking pan and roast in oven for 15 minutes then stir vegetables around, place back in oven and roast for another 15 minutes until beets are fork tender.

 

When beets are done, let cool until they are room temperature. While beets are cooling, slice fennel, orange and avocado into bite size pieces. Place in a bowl with the beets and chopped mint. Drizzle with 1 tablespoon olive oil and champagne vinegar, squeeze a little of the leftover citrus, and top with a little more salt and pepper. Garnish with more mint and pistachios and sliced almonds. Enjoy!

 

(serves 2-3)

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