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Wendy Rowe, Eat Beautiful: Nourish your skin from the inside

5th July 2016
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Wendy Rowe is renowned as a make-up artist who has honed her knowledge of skincare through her diverse career.

Her belief is that nourishment on the inside results in beautiful skin on the outside. Now she has compiled a collection of easy and delicious recipes made with highly nutritious ingredients which feed the skin. And if the flawlessly glowing complexion of the 47 year-old is anything to go by, it works. Below we share some of her recipes from her new book Eat Beautiful: Nourish your skin from the inside out.

 

Kale soup

SERVES 2, 185 CALORIES PER SERVING

  • 1 large fennel bulb, roughly chopped
  • 1 leek, roughly chopped
  • 1 tbsp olive oil
  • 1 tbsp raw coconut oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp vegetable bouillon powder or 1 vegetable stock cube
  • 10 kale leaves, large stems removed, roughly chopped
  • Handful of spinach
  • Sea salt and black pepper
  • 1 tsp grated nutmeg, to serve

I’m not a huge fan of strict ‘detox’ diets, but I do know when it’s time to rein in any bad behaviour or over-consumption and ‘eat clean’ – and this soup really helps me to do that. I always make it during such times and the nutrient boost really helps me to feel like I’m back on track; it tastes amazing and filling and works to flush out the system, all the while feeding my skin and restoring a glow. This is a really easy meal.

1. Preheat the oven to 200°C/180°C fan.

2. Place the fennel and leek in a baking tray or roasting tin, add the olive oil and toss together. Bake in the oven for 15–20 minutes.

3. Melt the coconut oil in a large saucepan over a low heat. Tip in the onion and garlic, place a lid on the pan and sweat for about 5 minutes or until the onion is translucent and softened.

4. Pour 1.2 litres of water into the pan and add the vegetable bouillon powder or stock cube. Tip in the roasted fennel and the leek, along with half the chopped-up kale leaves. Season with salt and pepper and give everything a stir.

5. Bring to the boil and leave to bubble away for 20 minutes. Add the remaining kale and all the spinach, then simmer over a medium-low heat for another 10 minutes.

6. Allow to cool down slightly, then purée until smooth in a stand-alone blender or using a stick blender. Reheat as needed and sprinkle with nutmeg to serve.

 

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Fig salad

SERVES 2, 230 CALORIES PER SERVING

  • 100g burrata or buffalo mozzarella
  • 2 fresh figs, quartered
  • 2 large handfuls of rocket
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • Fresh basil, to serve

Good for detoxifying the system, figs add a touch of natural sweetness, providing a healthier alternative to processed sugars, which can be detrimental to your skin.

1. Break the burrata or mozzarella into bite-sized pieces and place in a bowl with the figs. Add the rocket and mix well to make sure everything is evenly distributed.

2. Dress at the last minute, drizzling over the olive oil and balsamic vinegar in a zigzag motion and scatter over basil leaves to serve.

 

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Chicken satay

SERVES 2, 449 CALORIES PER SERVING 

FOR THE CHICKEN SKEWERS

  • 300g skinless chicken breasts, sliced into strips
  • 100ml coconut milk
  • 1 tbsp honey
  • 1–2 tbsp soy sauce
  • Handful of fresh coriander, finely chopped
  • 3 garlic cloves, finely diced
  • Pinch of ground turmeric
  • 1 tsp ground cumin
  • 1 fresh red chilli, deseeded and finely chopped

 

FOR THE SATAY SAUCE

  • Handful of raw peanuts, crushed
  • 1 tbsp soy sauce
  • 1⁄2 tsp ground turmeric
  • 1 tsp palm sugar or honey
  • 1 tbsp coconut milk
  • Handful of fresh coriander, finely chopped

There are too many ways of cooking chicken to mention here, and you’ll see that chicken is included in quite a few recipes in this book, from the Chickpea and Chicken Tagine in this section to my Classic Roast Chicken (see pp. 155 and 218). I love this chicken satay dish; as well as reminding me of trips to Thailand, it helps fill me up, is super tasty and amazing for the health of my skin. Let’s face it, everyone likes satay chicken. You can throw this in the oven, on the barbecue or even cook in foil.

1. If using wooden skewers (you’ll need about six), soak them in water for 20 minutes before using.

2. Place all the ingredients for the chicken skewers in a large bowl and combine well, massaging the marinade ingredients into the meat. If you have time, leave the chicken to marinate for about 2 hours in the fridge.

3. Preheat the oven to 200°C/180°C fan.

4. Transfer the marinated chicken to a baking tin and bake in the oven for 15–20 minutes, turning them halfway through, or until cooked (see tip below).

5. Meanwhile, make the satay sauce. Place all the ingredients in a bowl, add a tablespoon of water and blend using a stick blender.

6. Thread the cooked chicken strips on to the skewers and serve with the satay sauce, either poured over the chicken or in a bowl for dipping.

TIPS If you like, you can cook the chicken pieces in a griddle pan on the hob or on the barbecue for 10–15 minutes or until cooked through and slightly charred. Try using prawns instead of chicken.

 

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