A colorful plate of beauty

INDIANAPOLIS (WISH) — Chef Wendell stopped by Daybreak to talk about which foods affect your skin.

There are some foods that can do good things for your skin, and some that you should stay away from.

Clear, healthy skin, shiny hair and bright eyes are something everyone desires. What we choose to put in our mouths has a profound effect on our outward appearance. Food is more important than any beauty products applied to our skin.

  • Applying too much makeup? Unhappy with what you see in the mirror?
  • True beauty comes from within. Not in a bottle of cosmetics.
  • Nutrients in fresh garden foods can release your natural, God-given beauty.
  • Processed junk foods have harmful effects on your beautiful skin.
  • Plant foods give your temple materials needed to create delicate, soft skin, thick shiny hair, long smooth fingernails, clear, bright eyes and smile.
  • With proper nourishment and fewer toxins, you can reduce the amount of wrinkles and blemishes.

A “Beautiful” Spring Antipasto Salad

Makes 3 Entrée Salads

Inspired by a constellation of spring salads on the web: Eating Well, Martha Stewart, Taste of Home, et.al..

 

Serve along with hardy whole grain bread.

 

6 cups assorted dark Leafy greens-a combination of arugula, dandelions, kale, and spinach-vitamins A, E, C & B

1 cup almond or walnuts-Omega 3

2 Tbsp. ground flax or chia seeds-Omega 3

3 boiled, peeled and halved eggs-B-vitamins

6 halved grape cherry tomatoes-lycopene

½ sliced red pepper-Beta Carotene

1 cup cubed, cooked sweet potato-Vitamin A / beta carotene

6 Blanched broccoli florets-Vitamin A / beta carotene, C

6 Blanched asparagus spears-C and B-Vitamins

1 8 oz. package tuna fish, salmon or sardines-Omega-3

1 cup cooked quinoa-Protein & FIBER

12 pitted Kalamata or stuffed green olives-Vitamins E, A and B

 

  • On each plate, set down a base of greens. Like an artist pallet.
  • Then creatively compose the salad aesthetically and segmenting each ingredient topping.
  • When you are happy with the way it looks, drizzle on the dressing. Be careful not to pour on too much. Glug, glug.

 

Citrus Vinaigrette 

Make more than you’ll need and your next salad will be ready in a jiffy.

1 small shallot, finely chopped
¾ cup olive oil-antioxidant
¼ cup apple cider vinegar
1 Tbsp. grated lemon and orange zest-Vitamin C
3 Tbsp. fresh lemon juice-C
2 Tbsp. fresh orange juice-C
1 tsp. raw honey or more to taste
¼ teaspoon finely grated lemon zest-C
Himalayan salt and freshly ground black pepper

  • Combine all the ingredients in a ball jar and shake to blend.
  • Chill several hours or overnight. Lasts up to a week or more.
  • Re-shake before next use.

 

 

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