This is my favourite go to salad most warm days (until my husband says he can’t handle this anymore!) My glowing skin coleslaw, avocado and sweet potato salad with aioli.
This coleslaw contains more than cabbage and carrots, it contains nourishing ingredients such as organic beetroot, which is full of polyphenols, RAW sauerkraut a powerful prebiotic to promote prebiotic growth assisting with digestion and anti-inflammatory.
Sweet potato/kumera is loaded with antioxidants and contains hyaluronic acid – good for skin and joints.
Avocado full of healthy fats as well as a plethora of vitamins and minerals.
The aioli contains my spoilt chicken eggs – loaded with vitamin D and good fats, olive oil – full of good fats and antioxidants, Himalayan salt – loaded with minerals, garlic – a powerhouse of prebiotic goodness which also kills off bad bacteria. Plus, lemon juice – full of vitamin C and detoxing, and Dijon mustard – which contains healthy compounds which fight off disease plus more antioxidants!
If I don’t have time to make it, I buy Good Fat Aioli available at Harris farm which contains olive oil not canola oil and contains free range eggs.
If you are vegan, you can buy a delicious vegan version from Doorstep organics – by Naked Byron foods.
Coleslaw ingredients:
Just add as much or as little of each ingredient as you like and use organic where possible.
- Herbs of life sauerkraut – the one I used contains green cabbage, beetroot and ginger all full of polyphenol goodness and microflora boosting ginger – it has to be RAW – once it is heated up and placed on the super market shelf – it is dead, waste of time. Only buy sauerkraut from the fridge section in your fruit shop or organic store.
- Grated cabbage – green or red.
- Grated carrots
- Grated beetroot
- Snow peas sliced very thin
- Grated cucumber.
Mix veggies together adding the sauerkraut last and then mixing this in.
Baked Sweet potato:
Dice (don’t peel – a lot of the goodness is right under the skin) into cubes – toss in olive oil, Himalayan salt, and pepper – place in oven at 180 degrees and bake till crisp.
Aioli:
- 2 garlic cloves, crushed
- 1 teaspoon Himalayan salt
- 2 egg yolks
- 2 teaspoon Dijon mustard
- I cup organic extra virgin olive oil
- 1 tablespoon lemon juice
- Process garlic, salt and egg yolks in a small food processor or blender.
- Add olive oil whilst engine is running
- Stir in mustard and lemon juice
And you are done!
Add an avocado and you have a delicious summer lunch, good for the gut – therefore good for the skin!
If you would like more help choosing the correct foods to improve your skin health – book a glowing skin consultation with me!
Yvette x
