3 Foods That Will Knock Years Off Your Complexion

drewssexybody (3)Written by: Kathleen DiChiara

Good nutrition is the foundation of a youthful complexion and vital body. Poor health on the inside of your body is reflected on the outside in the form of acne, age spots, dull skin and puffy eyes. While exercise, sleep, laughter and joy are major factors in keeping you “feeling” young, nutrition is crucial to slowing down the aging process.

These 3 foods serve as a great foundation to knock years off your complexion, while improving your energy and stamina!

cdn.hgtvgardens.com1. Avocado

Avocado is a true superfood that will keep your skin looking youthful and your heart beating strong. This rich fruit contains fat-soluble vitamins A and E, which are essential for healthy skin, heart, eyes, brain and liver. Surprisingly, one medium sized avocado also contains over 4 grams of protein. With high levels of lutein, a carotenoid nutrient, that protects the skin from the wrinkles and pigment changes caused by sun damage. Coupled with vitamin C, B vitamins and copper to support the production of collagen in the skin, avocados rank high in any anti-aging regimen.

674777313d68fe9d762a2ca5367319632. Quinoa

Most plant foods lack one or more essential amino acids, but quinoa provides them all – plus minerals and B vitamins, which enable the protein to be used effectively. This provides the energy needed by the body to renew skin, hair, bones and organs for age-defying beauty. It is high in potassium, which helps to reduce bloating and puffiness. The zinc and selenium content provide antioxidant protection from pollution, excess sun and chemicals. Quinoa is also an ideal choice for people who are sensitive to gluten or wheat and is prepared similar to rice.

Bean_Sprouts__046043. Bean Sprouts

When you think of anti-aging, think: rejuvenation. Sprouting is one of the most “active” and vital times of a plant’s life and involves enzymes that make beans easier for us to digest and more alkaline for improved detoxification capacity. Sprouting also stimulates sugar to be converted into vitamin C as the plant begins to grow. Vitamins that were found in trace amounts previously are produced in larger amounts during sprouting, especially vitamin C and folic acid (folate). Lentils have a miniscule amount of vitamin C as a dormant seed, but once sprouted, their vitamin C increases significantly. High folate stimulates the regrowth of cells, which will result in glowing skin and strong nails.  (A sprouted bean is simply one that has started to grow a shoot.) Most seeds can be sprouted, like mung beans, lentils and chickpeas. Sprouted mung beans are often sold in supermarkets, while sprouted lentils and chickpeas may be harder to find. You can, however, easily sprout your own!

Wrinkle-Fighting Salad

This energy-boosting salad is packed with antioxidants, vitamins and minerals to protect your skin from damage and rejuvenate your skin for a youthful glow, all year long.

Wrinkle-Fighting Salad
 
Author:
Recipe type: Salad
Ingredients
  • ½ cup sprouted beans (of choice)
  • 1 cup quinoa, cooked
  • 1 red pepper, seeded and chopped
  • 1 shallot, thinly sliced
  • 1 handful fresh basil leaves
  • 1 avocado, sliced
  • 2 Tbsp extra virgin olive oil or sesame oil
  • Dash of Himalayan salt
Instructions
  1. Toss and Enjoy!

  

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Kathleen DiChiara

Functional Diagnostic Nutrition Practitioner, Integrative Nutrition Health Coach, Speaker, and Author at Rhode to Health
Kathleen DiChiara is a Functional Diagnostic Nutrition Practitioner, Integrative Nutrition Health Coach, Speaker and Author of the best-selling book "The Hidden Connection." After years of struggling with fibromyalgia, chronic fatigue, severe degenerative arthritis and a myriad of other ailments, she made it her personal mission to teach others the power of healthy foods.

Kathleen received specialized training in the biomedical approaches and supplemental interventions to autism and other chronic conditions after her son was diagnosed with PDD-NOS. She is a professionally trained raw food chef and board certified by the American Association of Drugless Practitioners.

Kathleen resides in Rhode Island, with her husband and three young boys, where she serves as President and Founder of Rhode to Health, Inc.

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