Beauty / Health

Eat your way to clearer skin with a healthy springtime nourish bowl

When it comes to great skin, a good diet is half the battle. Here is a dish that delivers abundant nutrition in a bowl so your health, energy, vitality and overall wellbeing can thrive. This bowl in particular includes a variety of delicious green ingredients with nutrients to love your skin. Why green for skin? It’s these green veggies and herbs (mint, cucumber, zucchini, capsicum, olive oil and avocado) that contain Vitamin C, E and essential fats to nourish and protect the skin, support collagen production, reduce inflammation and maintain the beautiful plumpness and naturally elasticity in the skin, too. Teamed with protein rich poached chicken and a delicious dairy free but creamy dressing and it’s a meal your skin will thank you for. Dive in.

Skin Loving Green Bowl with Poached Chicken and Tahini Dressing
Serves 2
GF : DF : SF : Paleo

Ingredients
250g chicken breast
½ cup buckwheat groats
1 cup parsley leaves
½ cup mint leaves
1 tablespoon olive oil
2 teaspoon apple cider vinegar
1 small cucumber
1 zucchini
1 green capsicum, sliced
2 tablespoon dill
½ avocado

Dressing:
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
½ tablespoon tahini
Sea salt and black pepper

Method

Bring a saucepan of water to the boil. Once boiling add chicken, cover and remove from the heat. Let stand for 40 minutes to poach the chicken, then drain.

Rinse buckwheat and bring to a boil in a saucepan, reduce to a simmer cook for approximately 8-10 minutes. Once cooked, drain, cool and slice into pieces.

Shred parsley and mint, chop cucumber into small pieces, toss with buckwheat, 1 tablespoon olive oil and apple cider vinegar.

Using a vegetable peeler, ribbon the zucchini, toss with capsicum, dill and 1 tbsp olive oil.

Whisk dressing ingredients together. Assemble the ingredients into the bowl finish with the avocado, season with sea salt and black pepper, drizzle with dressing and serve.

Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.