Aging is a very scientifically complex process which involves many systems within our bodies. There is no ONE magic bullet, wrinkle cream, pill or substance which can reverse the aging process on its own. However, the body is capable of healing and repairing itself when it’s supported by good nutrition.
I used to be like many women who spent a huge amount of face creams that touted that it would give the youthful glow that you had in your teens and twenties.
What I came to realize that good skin is actually formed from the inside out, and it is what you put IN your body, that is as important as what you put ON your body to help you have that youthful glow.
This recipe is a variation of the Buddha Bowl that you'll find on many recipe blogs. The Buddha bowl gets its name because the food is in a bowl which is packed so full that it has a rounded “belly” appearance on the top much like the belly of a Buddha.
My variation refers to anti aging because of the fact that it includes sweet potatoes and beets. Sweet Potatoes contain so much Vitamin A (retinol) which is one of the most widely acknowledged nutrients for healthy skin. Beets also contain Vitamin A, but are high in Vitamin C as well, which is a powerful anti-oxidant that helps fight signs of aging to keep your skin firm and youthful.
Are you ready to have your glowing skin? Then, here's the recipe!
Ingredients
- 1/2 red onion, cut in wedges
- 2 sweet potatoes, peeled and cut in chunks
- 1 beet, chopped in large pieces
- 2 handfuls of kale and spinach, stems removed
- 2 tbsp grapeseed oil or melted coconut oil
- Salt and pepper to taste
- 15 oz can of chickpeas, drained and rinsed
- 1 tsp each of cumin, chili powder, garlic powder, turmeric,
- salt and pepper to taste
Directions
- Heat oven to 400 degrees. Arrange vegetables on baking sheet and drizzle with oil. Bake for 20 minutes or until vegetables are soft. Add kale and spinach and toss to coat with oil. Continue baking for another 5 - 10 minutes.
- While vegetables are roasting, rinse, drain and pat dry the chick peas. Toss with spices and place on baking sheet. Toast in oven for 10 - 15 minutes. They can also be sauted in a pan on the stove until lightly browned.
- Place roasted vegetables in a bowl, and top with toasted chickpeas. Drizzle either of the tahini or avocado dressing on top and serve.
While this tastes best when fresh, it can be prepared in advance and kept in the fridge for a few days.
Your choice of tahini or avocado dressing
Tahini dressing
- 1/4 cup (56 g) tahini
- 1 Tbsp maple syrup
- 1/2 lemon, juiced
- Whisk ingredients together adding hot water to thin as needed
Avocado dressing
- 1 avocado, peeled, pitted and chopped
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 – 3 garlic cloves, minced
- sea salt and pepper to taste
- ½ – ¾ cup water
- Place all ingredients in food processor or blender and mix until smooth.
