Pomegranate for skin is a rich source of vitamin C, which research has proven is effective in treating dull and dry skin. When applied topically on a regular basis, it can reduce skin roughness. Also, around 82 percent of pomegranate’s volume weight is water and thereby it’s effective in keeping you hydrated.
Being rich in antioxidants, pomegranates neutralise the effect of free radicals in our body. The anti-ageing plant compounds in the fruit also help in stimulating keratinocyte cells (skin cells) and help in cellular regeneration thereby keeping wrinkles and sagging skin at bay.
According to research conducted by the Tsinghua University in Beijing, China, pomegranate can inhibit the development of obesity. It is also high in fibre and low in calories, which means it can keep you full for longer. If you are trying to lose weight, include a cup of pomegranate in your diet every day.
Skin Soothing Tomato Tart with Superfood Pesto
Prep time: 35 mins
Cook time: 35 mins
- 1/2 cup fresh basil leaves | anti-inflammatory and high in antioxidants
1/2 cup fresh continental parsley leaves | fights wrinkles and fine lines with its unique ability to increase skin regeneration
2 teaspoons finely grated lemon rind | supports collagen production
1 garlic clove, crushed | supports circulation and helps essential nutrients reach skin
60g (1/3 cup) pitted Sicilian olives | contains oleic acid to improve skin softness and smooth fine lines
1 teaspoon fresh lemon juice | supports collagen production
2 teaspoons extra virgin olive oil | helps activate absorption of lycopene
- 350g tomato medley mix, large ones halved | high in lycopene which helps improve skin texture and smooth fine lines
- 1 leek, thinly sliced | supports stronger hair and nails
210g (1 1/3 cups) spelt flour | high in copper to support skin regeneration
60ml (1/4 cup) extra virgin olive oil | polyphenols and anti-ageing antioxidants
2 tablespoons finely grated parmesan (or nutritional yeast)
60ml (1/4 cup) chilled water
See recipe here
- To make the pastry, process the flour, oil and parmesan (or nutritional yeast) in a food processor until mixture resembles fine crumbs. With the motor running, gradually add the water (Add extra, if necessary). Shape into a ball and place in the fridge for 30 minutes to rest.
- Preheat oven to 180C/160C fan forced. Process basil, parsley, rind and garlic until finely chopped. Add olives, lemon juice and oil. Process until well combined. Season.
- Saute the leek in olive oil until tender.
- Roll out pastry on a large piece of baking paper to a 30-35cm circle. Transfer paper and pastry to a large baking tray. Spread the olive mixture over base, leaving a 2cm border. Top with leek mixture, followed by tomatoes. Fold pastry edge over filling. Bake for 35 minutes or until pastry is crisp.
- Top with superfood pesto before serving.
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