How about re-inventing your X-mas dinner this year and pepping it up with my delicious green mash.It’s all about rejuvenating and toning your skin, boosting your energy and won’t add to your waistline. As its name suggests it is full of green vegetables such as Kale, celery, broccoli, and green cabbage which are so joyously alkalising, vitalising and cleansing to your body. Kale is a real beauty food it contains large amounts of manganese, iron, copper and calcium plus it supplies copious amounts of carotenoids and flavonoids which are powerful antioxidants which protect cells from free radicals that cause oxidation. Celery and cabbage, both high in fibre they promote detoxification and cleansing which aids releasing toxins from your body. In addition, celery contains a very balanced level of potassium and sodium which can help to flush out excess fluids which reduce puffiness and improves skin tone. Broccoli is rich in Vitamin A which promotes a youthful glow on your skin with collagen smoothing and repairing properties. Among many other health and beauty-promoting phytonutrients broccoli contains sulforaphane which helps alleviate inflammation and skin damage from the sun.
The final ingredients are the delicious spices. Chilli, cumin seeds, black pepper and turmeric all these work together to help to boost your metabolism and the cumin seeds aid digestion. Turmeric cleanses the blood which helps to prevent acne and other skin disorders and instead promotes a more glowing, supple and healthy-looking appearance.
Give your beautiful body a boost this X-mas with my delicious green mash and see for yourself how it promotes radiance, glow and awesomeness
Enjoy beautiful ones xx
Ruth’s Beautifying and most delicious green mash:
- 1-2 TBSP of extra virgin olive oil
- 1 tsp of cumin seeds
- ½ tsp of chilli or little knob of finely cut fresh ginger
- 1 tsp of turmeric
- 4 cups of good quality vegetable stock (or stock of your choice)
- 1 cup of red lentils (soaked, rinsed and drained)
- 1 cup of good quality (additive and preservative free) coconut milk (or make your own)
- 1 medium sized brown onion
- 1-2 bunch of leek
- 2-3 stalks of celery
- 1 medium sized head of broccoli
- 4-5 stalks of kale
- ½ green cabbage
Brown onion and leek in olive oil, add spices. Add stock, lentils, vegetables and coconut milk, bring to boil and let simmer for about 1 hour or until most of stock has been soaked up into vegetables. Either mash or enjoy as it is.
Don’t be afraid to tweak recipe so it fits your taste buds and into your lifestyle and add other vegetables, spices or make a soup instead.
To make your own coconut milk: use 1 cup of unsweetened organic shredded coconut to 2 cups of filtered water, blitz and strain through nut-bag or fine-meshed strainer. Be sure to keep the coconut pulp and use in bliss balls or my delicious ‘oh so quick chocolate cookies’… or simply refrigerate and enjoy the pulp as it is.