Turmeric & Ginger ‘Skin-tox’ Salad

Skin tox Salad Turmeric and GInger

I’m busy right now. That is, busy clearing up my skin. Naturally, of course. It’s funny how no matter how healthy you may be, there are always new things to learn and new things to try. Some work, some don’t. And so continues what I like to call ‘a work in progress’. Some of the very things you may be convinced are working for you, may be the very things working against you. For instance, I’ve been a big advocate of coconut oil, I cook with it, I rub it all over my body, I even use it as a butter on toast. However, I’ve recently discovered that coconut oil has a strange tendency to cause stubborn break outs and congestion on the lower cheek / jaw line that can be somewhat difficult to shift. Combine that with the surge of female hormones that occur during and just after the child bearing years, amplified with too much soy in my diet and I had unwittingly been giving myself a pretty nasty cocktail of irritants for my skin. And, exactly the kind of break outs proclaimed by one of my favourite lecturers on the matter.

So, in an attempt to return to clear luminous skin, I’m literally eating my way back there. Here’s the first of my ‘Skin-tox’ Salads. I’ve used turmeric for it’s anti-inflammatory qualities, lots of lemon juice to help cleanse and alkalise, loads of greens because ultimately there some of the most nutrient dense foods available to man, plus the good fats from avocados and Omega 3s from walnuts. Serve it along side some healthy bread or your favourite source of protein for a heartier meal and join me on my journey back to clear, radiant skin xx

Turmeric & Ginger Skin-tox Salad
Recipe by Shelley Kamil

Ingredients
Serves 1 

1 generous handful spinach
1 generous handful rocket
1 carrot, peeled / shaved to thin slices
3 florets of broccoli, chopped and blanched
handful of snow peas, trimmed, peeled and blanched
1/3 can organic chickpeas
1/2 cucumber, chopped
handful of basil leaves
6-8 walnuts
1/4 avocado, sliced

Dressing
1 heaped tsp seeded mustard
2tsp brown rice vinegar
1 thumb size piece of ginger, finely diced
Juice of half a lemon
1tsp turmeric

Directions 
1. In a small mixing bowl, whisk together the dressing ingredients until a fairly smooth paste forms, then set aside.
2. In a medium sized serving bowl, assemble your salad. FIrst, the leaves, then the shavings of carrot. Top with the cucumber, chickpeas, broccoli, snow peas and avocado. Sprinkle with the walnuts and basil leaves then pour the dressing over top. It’s that easy xx