With every bite you take, you determine the health, glow and beauty of your hair and skin. Ayurveda indicates that purposeful eating makes us beautiful from the inside out. The best way to turn back the clock is to eat mindfully.
In my world, eating mindfully can taste incredible.
I explored new ways to use my favorite edible skin care ingredients and tied them together with a touch of something unexpected, by adding hydrating, skin soothing rose water!
Adding a touch of rosewater can lend the most delicate flavors to dishes. It enriches the flavors, and while I’m not advocating adding rosewater to just any of your dishes (that could get weird), using it when you can will help you keep that summer skin glow all year round.
Pistachio – High in antioxidants, protecting us from skin damaging free radicals and the vitamin E protects our skin cell membranes, protecting us from dryness and pigmentation
Fennel – Helps with removal of toxins from the body, reduces puffiness, and strengthens hair and helps to prevent hair loss
Citrus- The high levels of ascorbic C in citrus is essential to good skin, this keeps your body producing collagen, preventing sagging skin and wrinkles
Arugula- High in vitamin A, a powerful antioxidant that protects our skin, teeth, and eyes. Also contains a decent amount of collagen building vitamin C
Avocado- The poly and monounsaturated fats protect your skin, the high vitamin content metabolizes free radicals and protect against UV rays and dry scaly skin, and stimulate collagen production too
Rosewater – Although commonly used topically for skin, rosewater is hydrating and detoxing, flushing out “breakout” inducing toxins
Citrus and Fennel Salad with Rosewater Vinaigrette
Serves 2
Ingredients:
1 cup organic arugula, rinsed
1 large bulb fennel, shaved thin on mandolin
1 small or medium blood orange, peeled and sliced in wheels
1 medium organic Valencia orange, peeled, segmented
1 small avocado, sliced thin
¼ cup organic roasted pistachios
Dressing:
2 T white wine vinegar
1 T organic rosewater (I use Royal Sense)
1 T orange or lime juice
1 T water
¼ cup organic olive oil
1 pinch cardamom spice
1 pinch salt
1 pinch pepper
Directions:
Prepare produce as indicated. Set aside and make the vinaigrette dressing, adding all ingredients, with the exception of the oil. Shake well, and add oil in last, shake vigorously and refrigerate until use.
In a salad bowl, gentle toss the fennel, navel orange segments, and arugula with the 1 tablespoon vinaigrette dressing. Layer on plate, add avocado, blood orange, and finish with sprinkle of pistachios. Drizzle with another tablespoon of dressing and serve chilled.
