When nutritionist Jacqueline Alwill opened up her Bondi home to Beauticate, not only did she share her beauty tips, she also shared her lunch! We are well versed on the benefits of eating a salad everyday, but – let’s face it – the usual lettuce/cucumber/tomato combination gets very boring, very quickly. When Jacqueline dished up this tasty lunch, we were blown away by how delicious her creation was. Then, when she shared the beauty benefits of the ingredients, for clear skin and a glowing complexion, we were sold! Today, we are sharing Jacqueline’s delicious recipe, and - trust us - this salad will become a firm favourite of your weekday lunch repertoire.
Jacqueline says, “The beauty of this salad is that it is incredibly rich in antioxidants, which we know well to combat the signs of ageing in your skin. Glowing skin comes from investing within and diet is your starting mark.”
Chia Seeds are rich in healthful fats and fibre. The lovely fats in chia contribute to skin elasticity and regeneration whilst the fibre ensures your digestive system stays healthy and can absorb quality nutrition, which ultimately shows in your skin too.
Walnuts provide a wonderful supply of antioxidants and omega 3 fats, which are both nourishing and regenerating for the skin. You'll get all the plant Omega 3's you need from just a small handful of walnuts daily.
Bioglan Beetroot Powder is rich in flavonoids and carotenoids, which are wonderful antioxidants for the skin, and also contains nutrients supportive to liver detoxification. Ensuring our body’s detoxification organs are functioning well is vital to optimal health and fresh glowing skin.
6 kale leaves, stalks removed and torn into rough pieces
juice of 1 lemon
pinch sea salt
2 whole beetroot, tops removed and washed
3 cups raw sweet potato, peeled and roughly chopped
1 red capsicum, seeded and roughly chopped
2 tablespoons Bioglan Coconut Oil
2 cups cherry tomatoes, halved
2 small rainbow or red radish, finely sliced
1 avocado, diced large
1 cup basil leaves, torn
1 cup flat leaf parsley
½ cup walnuts
ground black pepper
Optional: walnuts, feta, goat cheese
¼ cup extra virgin olive oil
2 teaspoons apple cider vinegar
2 teaspoons Bioglan Camu
2 teaspoons Bioglan Beetroot powder
1 teaspoon Bioglan Chia Seeds
Preheat oven to 200C and line a baking tray with paper.
Wrap beetroot in foil and place in oven for 45 minutes.
Whilst beetroot is cooking place kale leaves in a large bowl, pour over lemon juice and sprinkle with salt, then using clean hands massage the lemon juice into the kale for approximately 5 minutes, then set aside whilst vegetables are cooking.
Arrange capsicum and sweet potato on baking tray, drizzle with oil then place in oven.
Keep the beetroot in the oven at this time too.
Cook all vegetables for 20minutes, then remove from oven and allow to cool approximately 10minutes.
Peel the skin from the beetroot using your hands, trim the ends, then cut beetroot in eighths.
Remove skin from capsicum pieces (optional).
Combine all ingredients for dressing in a small jar and shake well to ensure Camu and Beetroot powder are dissolved in the oil and vinegar.
Arrange kale leaves, roasted vegetables, cherry tomatoes, avocado and herbs between two serving plates, sprinkle with chia and sesame seeds, finish with a drizzle of Camu Beetroot dressing, a good grind of black pepper and serve. Serves 4.
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Story by Lauren Rose Burke. Photography by Daniel Gurton.