Check out this helpful post from YouBeauty:
Now that the weather is warming up and summer is approaching, we want to be mindful of protecting our skin as we enjoy soaking up the warm rays of sunshine. Yes, we want to make sure to use sunscreen, but studies show that diet can also protect us from harmful UV (ultraviolet) rays.
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The Powerful Protection of Vitamin E
There has been much research on vitamin E having an important function in the body as an antioxidant. Vitamin E is of particular importance to cell membranes at risk of oxidation, and it protects vitamin A from oxidation. Studies also show that the combination of vitamin E and beta-carotene may protect our skin from harmful UV rays when we spend time outdoors.
You can enjoy this recipe knowing that you’re protecting your skin from the sun. It contains bright orange sweet potatoes and carrots—two beautifying foods packed with beta-carotene, which can work wonders on your complexion, ward off damaging free radicals, fend off wrinkles and generate new, healthy skin cells.
The almond milk and tofu in the recipe not only provide smooth texture and creaminess, but also add a generous supply of vitamin E, which can help keep your skin firm and elastic and hold moisture. Tofu, considered a complete protein source containing all nine essential amino acids, omega-3 fatty acids, magnesium, iron and calcium help build scollagen—“our skin’s cement”—strengthening our skin, bones, teeth, hair and nails.
Vitamin E-Rich Sauce Recipe
This “cheese-less” sauce recipe can be used not only for making nachos, but also for tuna melts, au-gratins, on broccoli or with anything you would normally want to eat with a cheddar cheese-type sauce. Best of all, it’s so easy to make, freezes well and kids will love it.
Serves: 9 (½ cup servings)
- 20 oz sweet potato, peeled, medium dice
- 8 oz carrots, peeled, medium dice
- 4 cups unsweetened almond milk
- 12 oz extra firm tofu
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper, coarse ground
- ¼ teaspoon neg
- 2 pinch cayenne pepper
In a saucepan, combine sweet potato, carrots with almond milk. Bring to a simmer on medium heat. Simmer uncovered until vegetables are tender, about 20 minutes. Strain sweet potatoes and carrots into bowl, reserving almond milk. Measure almond milk and if less then 3 cups, add additional almond milk to equal 3 cups. Place sweet potatoes and carrots in blender with almond milk, tofu, salt, Dijon mustard, black pepper, neg and cayenne. Blend until smooth. Use as desired.
Create and Innovate
The best part of cooking is creating. When you plan and make meals that taste great and are good for your body, they can not only make and keep you beautiful, but also develop into positive food memories that bond you as a family.