Top 5 Fruits for Glowing Skin: Nature's Beauty Boosters

Top 5 Fruits for Glowing Skin: Nature's Beauty Boosters

Embark on a journey to radiant skin with nature's best: fruits! Fruits aren't just delicious; they're packed with vitamins, antioxidants, and hydration, all of which are essential for healthy, glowing skin. Here's a list of the top 5 fruits that are not just palate-pleasers but also your skin's best friends.

1. Avocado: The Hydration Hero Rich in vitamins E and C, avocados are superb for moisturizing the skin and protecting it from sun damage. The healthy fats in avocados also promote skin elasticity, making your skin look youthful and vibrant.

2. Berries: The Antioxidant Powerhouses Blueberries, strawberries, and raspberries are loaded with antioxidants. These tiny delights help fight free radicals, reducing skin aging and promoting a brighter, more even complexion.

3. Citrus Fruits: The Brightness Boosters Oranges, lemons, and grapefruits are high in vitamin C, essential for collagen production. Regular consumption can help reduce signs of aging and give your skin a bright, healthy glow.

4. Papaya: The Exfoliating Expert Papaya is not just a tropical treat; it's a skincare superstar. Loaded with papain, an enzyme that exfoliates dead skin cells, papaya can leave your skin smooth and clear.

5. Watermelon: The Hydration King Watermelon is a hydration hero. Its high water content and mix of vitamins A, B6, and C keep your skin supple and hydrated, fending off dryness and fine lines.

Conclusion Incorporating these fruits into your diet is a delicious and natural way to boost your skin health. Remember, consistent consumption and a balanced diet are key to achieving the best results for your skin.

Call to Action Ready to enhance your skin's health naturally? Include these fruits in your diet and see the difference! Share your favorite fruit-infused skincare recipes with us.

Go Cuckoo for Couscous! With Raisins and Almonds

This Couscous will have everyone talking at the table.

Photo by Stone Soup @ https://flic.kr/p/2hKUZAi

Excellent as a healthy vegetarian main or as a side dish with lamb or beef, plump and chewy Israeli pearl couscous is cooked in a delicious spiced broth, combined with a mild sweetness of raisins and crunchy toasted almonds.

Healthy and nutrient packed, vitamins and minerals from the raisins and almonds gently boosts up the natural fibre and protein levels from the couscous.

Works incredibly well alone or as a lovely dinner side dish with roasted lamb, spiced chicken or get bold by cooking it with ground lamb, beef or veal.

Ingredients

1 tablespoon olive oil

1/2 cup sliced almonds

2 tablespoons butter

1/2 large onion very thinly sliced

2 cups pearl couscous

1 cinnamon stick

2 1/2 cups chicken broth

1/4 cup raisins

1/2 cup Italian parsley

zest of 1 small lemon

¼ – 1/2 teaspoon kosher salt adjust to taste

Recipe

Warm the oil in a large deep skillet over medium high heat. Add the almonds and saute until toasted and fragrant. Remove from heat and set aside.

Melt the butter in the skillet and then add the onion, couscous, and cinnamon stick. Cook, while stirring frequently, until browned.

Add the chicken broth, bring to a boil, then reduce to a simmer. Simmer until the couscous is tender, about 6 minutes. Remove from the heat.

Add the raisins, toasted almonds, parsley, and lemon zest. Stir to combine. Taste and salt as needed.

Sandra Chan

https://www.instagram.com/homechef.sg/

Cannelloni Made Easy with Spinach & Ricotta

Italian comfort food that everyone in the family will love

Photo: Alexey Demidov - https://www.pexels.com/photo/photograph-of-a-dish-with-tomato-sauce-12409905/

Stuffed with a creamy filling of spinach and ricotta, cannelloni pasta tubes are baked in your favourite tomato sauce and melting mozzarella cheese.

This take on a classic Italian recipe is so comforting to eat yet surprisingly simple to make!

And with the secret combination of three cheeses, this is one that will be a big hit with all vegetarians and carnivores alike!

Recipe

• 23oz (680 ml) tomato sauce

• 16 oz (500 g) frozen chopped spinach, thawed

• 16 oz (475 g) ricotta cheese

• 12oz (375 ml) shredded mozzarella

• 4oz (125 ml) grated Parmesan cheese

• 1 egg

• 4 tbsp finely chopped fresh parsley, divided

• 2 cloves garlic, minced

• ½ tsp salt, or to taste

• ¼ tsp black pepper, or to taste

• 8oz (250g) oven-ready cannelloni shells (dry pasta)

Cooking

1. Preheat the oven to 375°F (190°C).

2. Grease a 3 quart (3 liter) baking dish; spread 250 ml tomato sauce at the bottom.

3. Squeeze thawed spinach to remove excess moisture.

4. In a large bowl, mix spinach, ricotta, 8oz (125 ml) mozzarella, parmesan, egg, 2 tbsp parsley, garlic, salt and pepper.

5. Spoon into a large resealable plastic bag.

6. Snip off one corner to make a piping bag.

7. Pipe filling into both ends of cannelloni shells to fill.

Photo by Eva Bronzini - https://www.pexels.com/photo/close-up-photograph-of-cannellonis-6103027/

Now, arrange stuffed cannelloni shells in a single layer in a prepared baking dish. Spread with remaining pasta and sprinkle with the remaining mozzarella cheese.

Bake 30 to 35 min, until cannelloni is tender and sauce is bubbly.

Let stand for 5 min.

Before serving sprinkled with the remaining parsley.

How to store leftovers

Bake in a disposable aluminum tray and once cooled, cover in aluminum foil and freeze. Defrost fully before reheating.

Pro-tip!

Another wonderful thing about cannelloni is that you can fill the tubes with your favorite bolognese, or anything else that you prefer! Get creative! Add different things into the tubes to your liking.

Sandra Chan

https://www.instagram.com/homechef.sg/