To eat or not to eat? Of all the green veggies, broccoli could be the most polarizing. While it has a quiet stable of fans, it bears more than its share of insults from crinkle-nosed detractors, who, incidentally, may not be laughing when they find out how much anti-aging power they’re missing. This fall, make room for this anti-ager on your plate— or in your soup bowl, using the recipe ahead.Read More
I’ve always had an amazing resource for holistic health info right at my fingertips. My greatest teacher about natural health was, and is, my mom. As a nurse, her knowledge of how the body works combined with her fascination about the natural remedies and nutrition impressed me more than any encyclopedia or textbook.
On to the beauty angle: every time I complained about lackluster skin or a breakout during my teenage years, my mom would tell me to eat a few carrots. “They help your complexion,” she told me dozens of times. Well, I’m here to tell you that it’s actually true. Carrots themselves aren’t going to clear up breakouts but they are so rich in beta carotene that you do see a glow in your skin after adding them to your diet.
How does the overnight magic work? Carrots are pro-retinol, that is, their beta carotene easily converts to vitamin A, which is one of the skin vitamins. Vitamin A is responsible for cell division and new cell growth. Sans vitamin A, your skin won’t rid itself of old cells as easily and you’ll be left with a less-than-smooth, noticeably dull complexion. The beta carotene in carrots is also a strong antioxidant that boosts immune function and helps protect against UV damage. It’s suspected to be anti-cancer and anti-aging.
The below recipe for Curried Carrot Soup one of my favorites (adapted from Martha Stewart’s own Curried Carrot Soup). It’s going to get me through the winter, and any other time of the year when I’m having doubts about my complexion.
Curried Carrot Soup:
1 tbsp butter
1 cup chopped onion
1 tsp curry powder
3 ½ cups vegetable broth
2 lbs carrots, peeled and cut into 1” chunks
1 ½ tsp salt
¼ tsp pepper
Sautee onions, salt, pepper and curry powder in melted butter for about 5 mins, until onions are soft. Add broth, carrots and 3 cups of water and bring to a boil. Reduce heat and simmer until carrots are tender, 20 mins or more. Puree batches in a food processor or blender until the soup reaches your desired consistency. I like to leave a few carrot chunks. Season to taste.
*Just to note, plenty of other veggies are packed with beta carotene as well- try sweet potatoes, kale, pumpkin or apricots.