Ingredients Good for Your Skin
Beta-carotene is an antioxidant that gives the orange color of the sweet potato and is converted to vitamin A. Vitamin A helps skin elasticity, promotes skin cell turnover, and ultimately contributes to soft, youthful-looking skin. Sweet potatoes are also a great source of vitamins C and E – both of which keep our complexion glowing while protecting our skin from harmful free radicals.
High in vitamin C and a variety of potent antioxidants, pomegranates have been used for centuries as a healing medicinal fruit known to reduce inflammation. They also protect our body from free radical damage and help preserve collagen in the skin.
The good monounsaturated fats offered by the oil are associated with increased skin elasticity and firmness, keeping your skin looking younger.
Citrus fruits like lemons are high in vitamin C, a primary antioxidant that protects cells from harmful free radicals. Vitamin C found in lemons may help decrease dry skin, skin wrinkling, and sun damage.
They are high in Vitamin C, a good source of dietary fiber, and folic acid. Onions also contain calcium, iron, and contain quercetin, a flavonoid (which is a category of antioxidants).
Antioxidants are compounds that help delay or slow the oxidative damage to cells and tissue of the body. Studies have indicated that quercetin helps to eliminate free radicals in the body, protects and regenerates vitamin E (a powerful antioxidant), and inactivates the harmful effects of chelate metal ions.
With all the good the onion does for your body, it’s no wonder our body sheds tears… tears of joy!
Sweet Potato, Pomegranate, and Feta Salad
2 Sweet Potatoes cut into 1/2 in cubes
1/2 cup pomegranate seeds
1/3 cup (vegan) feta
1/2 finely cut red onion or shallots
2 TBsp extra virgin olive oil
1/2-1 freshly squeezed lemon
Salt and pepper to taste
Peel and dice sweet potatoes into 1/2 inch cubes. After dicing, arrange in a single layer on a lightly oiled cookie sheet, sprinkle a bit of salt, and roast the sweet potatoes in the oven at 400 F for 15-20 minutes to your liking. (I prefer a bit charred.)
Once browned, remove from the oven and let cool to room temperature.
While cooling, finely slice or dice 1/2 red onion or 2-3 shallots.
Whisk 2 TBsp extra virgin olive oil and approximately 1 freshly squeezed lemon in a medium- to large-sized bowl. Add onions and salt and pepper.
Cut pomegranate and place 1/2 cup of seeds to the side along with 1/3 cup (vegan) feta.
Mix the cooled potatoes into the bowl with the olive oil, lemon juice, and onions.
Fold in the feta and pomegranate seeds.
Best to refrigerate minimum 1 hour or overnight to absorb all flavors.
Let your waistline and skin enjoy the yummy goodness!