A healthy diet is the secret to healthy skin. As the famous saying goes ‘We are what we eat’. Vegetarians and vegans tend to eat more fruits and vegetables as compared to their carnivore counterparts. Plant based diets are particularly good news for the skin. While the fiber from the produce helps in flushing the toxins out of your system, the vitamins and antioxidants help in giving you that radiant glow by fighting off the free radicals and also prevents wrinkles and fine lines. We help you get the perfect skin radiance with these healthy vegan recipes. Try out and see the difference for yourself.
Breakfast: Creamy Butternut Squash Porridge
- 1/4 cup raw walnuts
- 1/4 cup raw almonds
- 1 large butternut squash, peeled and cubed
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons maple syrup, divided
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 to 1 cup almond milk
- salt to taste
Soak the walnuts and almonds in enough water to cover overnight. Preheat the oven to 425°F.
Toss the cubed butternut squash with the oil and two tablespoons of maple syrup before placing on a baking sheet. Roast for 30 minutes or until the squash is tender. Drain the walnuts and almonds. In a food processor, combine the nuts, butternut squash, cinnamon and nutmeg. Slowly add the almond milk until you have a thick porridge. Top with remaining maple syrup and salt, to taste.
Lunch: Roasted Watermelon Gazpacho
- 3 vine tomatoes, chopped
- 1 tablespoon, extra-virgin olive oil
- 3 cups watermelon, seeded
- 1 clove garlic
- 2 tablespoons fresh lime juice
- 1/4 cup roasted almonds
- 1/2 tablespoon sweet smoked paprika
- 1 medium cucumber, peeled and divided
- salt, to taste
- cayenne pepper (optional)
- 2 tablespoons diced sweet onion
On medium heat, saute tomatoes in the oil until fork-tender. Transfer to a blender. Add watermelon, garlic, lime juice, almonds, paprika, and half of the cucumber. Blend until smooth.
Add salt to taste and cayenne pepper, if desired. Refrigerate until chilled and ready to serve. Stir in the diced onion. Thinly slice the remaining cucumber and top the soup with cucumber slices.
Dinner: Chilled Thai Almond Butter Noodles
- 2/3 cup almond butter
- 3 tablespoons green curry paste
- 1 cup light coconut milk
- 1 tablespoon soy sauce
- 1 Thai chilled pepper, diced (optional)
- 1/2 pound soba noodles
- 1 red bell pepper, julienned
- 1 large carrot, julienned
- 1/2 cup bail, chopped, divided
- 1 lime, to garnish
In a large saucepan, over low heat, warm the almond butter, curry paste, coconut milk, and soy sauce, stirring until well combined. Add the diced Thai chili pepper, if desired, for more heat.
Cook the soba noodles according to package instructions. When done, drain and plunge in cold water to cool. Toss the noodles with half of the sauce to coat. Refrigerate both the noddles and the remaining sauce, red pepper, carrot, and 1/4 cup basil. Top with the remaining basil and lime wedges to serve.
Dessert: Raw Brownie Batter Pudding
- 1 ripe avocado
- 4 tablespoons raw cacao powder
- 2 tablespoons agave
- 1 tablespoons vanilla extract
- 2 tablespoons almond milk, unsweetened
- 1 tablespoon chopped walnuts (optional)
- granny Smith apple (optional)
- banana (optional)
- strawberries (optional)
Puree the avocado in a food processor or with immersion blender until creamy. Slowly add the raw cacao powder, agave, vanilla extract, and almond milk, stirring constantly, until well blended. Top with walnuts and/or fruit for dipping, if desired. Serve immediately.