Eat Beautiful: Recipes to nourish you from the inside out
Acclaimed make-up artist Wendy Rowe discovered what a difference using fresh, organic produce and eating according to the seasons can do for your skin, so she wrote a book on how to nourish yourself from the inside out
'Your body will tell you what you need," writes Wendy Rowe, "but it doesn't scream, it whispers, so try to listen."
Good advice from Wendy whose new book is taking the healthy eating/beauty scene by storm. The foreword is by actress Sienna Miller who has had her make-up done by Wendy for the last nine years, and she praises her as "a pioneer with skin".
Wendy is the first to admit that "up until recently, we treated the skin from the outside", but she has come to see that skin troubles are a reflection of what's going on inside. "I'm a big believer in nurturing not only the outer skin, but also what lies beneath - our organs and intestines," she writes. "What's happening in our outer skin - the skin that we can see - is often a reflection of the health of our insides. Our organs are hugely hard working and important in their own right. If you don't service the car, it's not going to work well." Skincare is important, of course, "but eating a range of good quality, skin-friendly foods - seasonal and organically-produced where possible - will provide the best foundation."
Sardines on buckwheat flatbreads
I keep tins of sardines in my cupboard to have as a simple snack — great on toast with a sprinkling of sea salt and cracked black pepper. While they’re lower in mercury than other sea fish, it’s important to buy wild-caught sardines and opt for those packed in water or oil, rather than brine — you can always add the salt later. Even better, buy them fresh from your fishmonger. Bursting with flavour, they need very little to enhance them — just a few herbs and a squeeze of lemon.
Serves 4. 280 calories per serving.
4 tbsp buckwheat flour, plus extra for dusting
Raw coconut oil, for frying
4 fresh sardines, gutted and cleaned (ask your
fishmonger to do this)
Handful of fresh parsley, finely chopped, plus extra to serve
Juice of ½ lemon
Salt and freshly ground, black pepper
1 watermelon radish (or a handful of red radishes), sliced into thin circles
Place the flour in a bowl with 2 tablespoons of water and knead together to make a dough. (Buckwheat can be quite sticky so you may need to add more flour.)
Roll the dough into a tube and slice into four sections. On a work surface lightly dusted with flour, roll each piece out into a flatbread about 3mm thick.
Heat a little coconut oil in a non-stick frying pan over a medium heat, add a flatbread and cook on each side for 2–3 minutes or until browned. Transfer to a plate and cook the remaining flatbreads in the same way.
Meanwhile, cook the sardines. Melt 1 tablespoon of coconut oil in a frying pan and add the sardines, parsley and lemon juice. Season with a little salt and pepper and cook over a medium heat for 5 minutes on each side or until cooked through (see tip below).
To assemble, place slices of radish on top of each flatbread, top with a sardine and serve with extra parsley sprinkled over and a wedge of lemon.
TIP: The only downside of cooking fresh sardines is that they will stink your house out! To avoid this, simply cook outdoors on a barbecue.
Gluten-free rhubarb crumble
Whenever I make this gluten-free rhubarb crumble, it’s always met with joyful approval from friends after a hearty meal. The recipe is a twist on traditional crumble, using gluten-free flour with added walnuts for a dose of omega-3 fatty acids and antioxidants that are so essential for skin health.
Serves 6. 311 calories per serving.
6 tbsp rice flour (or other gluten-free flour)
3 tsp Stevia
150g butter, cut into cubes
2 handfuls of walnuts, crushed
10 sticks of rhubarb, cut into 1cm pieces
1 apple, peeled, cored and chopped into bite-sized pieces
Handful of dried cranberries
Juice of ½ lemon
TO SERVE (OPTIONAL)
Crème fraîche infused with a vanilla pod, (halved and seeds removed)
Preheat the oven to 180°C/160°C fan.
Combine the flour and 2 teaspoons of the Stevia in a mixing bowl. Using your fingertips, rub in the butter until the mixture is crumbly in texture. Add the walnuts and set aside.
Place the rhubarb, apple and cranberries in a saucepan with 2 tablespoons of water and the rest of the Stevia. Cook down over a medium heat for 10–15 minutes or until the fruit is plump, soft and juicy but still holding its shape.
Add the lemon juice to the fruit mixture and stir to combine.
Place the cooked fruit in a small ovenproof dish and top with the crumble mixture. Bake in the oven for 20 minutes or until browned on top, and serve with vanilla-infused crème fraîche or ice-cream, if you wish.
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.
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
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.
Dress at the last minute, drizzling over the olive oil and balsamic vinegar in a zigzag motion and scatter over basil leaves to serve.