We all want to hit the beach (or the park if beach season has come to an end for you) looking and feeling our best, and collagen can help to get our skin, hair and nails ready to bare.
Collagen is the most abundant protein in our body, and up to 70% of the protein that makes up our skin is made from Collagen. It is vital for maintenance and structure, and is the glue that holds our tissues together. From our mid-twenties, we lose collagen at a rate of around 1% per year and it continues to decline as we grow older. The outer layer of our skin thins and loses elasticity which is why we may notice a difference in our skin with ageing or wrinkles as we age, as well as brittle nails and hair loss. Our lifestyle choices also play a role in reduced collagen levels, with stress, illness, diet and the environment affecting our collagen levels.
While many beauty products contain collagen for topical use, it’s real benefits come from within. Collagen gives skin its strength and elasticity, and hair and nails their strength too. It supports our skin cells to renew and repair themselves and has a firming effect which is great for combating wrinkles, or sagging skin. Research has shown hydrolysed collagen can help to reduce and prevent skin ageing (1, 2). Collagen also helps to keep the skin hydrated, so it’s perfect for dry, dehydrated skin. It can also be used to support healthy thick hair and strong nails too, it’s an all-round beauty booster.
Bovine and Marine Collagen powders are rich in Type 1 collagen which is the most abundant type in our body. Planet Paleo’s offers both Marine and Bovine Collagen powders but for even more Skin, Hair and Nails support we recommend the Planet Paleo Primal Goddess blend as it includes a blend of antioxidant rich berries, and key beauty nutrients such as biotin, hyaluronic acid and Zinc as well as their pure collagen to create a full spectrum beauty product that will help you to hit the beach feeling and looking your best this summer.
Shop Planet Paleo Collagen Here.
1: https://www.karger.com/Article/Abstract/355523
2: https://www.ncbi.nlm.nih.gov/pubmed/26267777
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Tuesday, August 21, 2018
Monday, August 20, 2018
Review: The Best Ever Vegan Feta
Dear Friends, this really is the best ever. It is an amazing recipe developed by Terrence and Brittany Roche at http://www.plantpowercouple.com/recipes/vegan-feta-cheese/. They are a very creative husband and wife team offering many delicious vegan recipes.
This home made tofu based vegan feta is amazing, we have made it many many times since we found it and are using it on crackers as appetizer or snack and as ingredient in salads. Do give it a try.
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Friday, August 10, 2018
Eggplant Towers with Beet Hummus
This is a lovely and delicious appetiser or part of a pretty brunch. It’s quick and easy to make as well as healthy.
Serving Size: 4
Yield: 6-8 small towers
Ingredients:
- 1 medium eggplant, thinly sliced
- 1 tablespoon oil for cooking
- 1 medium zucchini
- a light vinaigrette at the side
- fresh mixed greens to top
for the beet hummus:
- 1 medium beet, juiced
- 1 cup cooked chickpeas, drained
- 1 medium leek, the white parts only
- 1-2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fruit or apple cider vinegar
- a splash lemon juice
- 1 tablespoon tahini
- 2 teaspoons mustard
- 1/2 teaspoon ground cumin
- pinch of paprika
- pinch of red pepper flakes (optional)
- salt and pepper to taste
Directions:
- Peel and juice the beet. If you don’t have a juicer, then peel, cut into cubes, place in a saucepan, cover with water and cook until soft.
- Cut the end off the leek and chop the white part onto small pieces. It should be about 1/2 cup.
- Heat the oil in a small pan and sauté the leek until glassy.
- Drain the chickpeas and place in a food processor or blender. Pulse to a fine chop.
- Add the beets and beet juice a bit at a time and pulse until you have the color you want.
- Add the sauteed leeks, garlic, mustard, tahini, vinegar and the splash of lemon juice.
- Pulse again to create a smooth mixture.
- Season with cumin, coriander, salt and pepper, optionally paprika and red pepper flakes as well.
- Remove the mixture from the food processor and place in a bowl.
- Slice the eggplant in less than 1/4 inch thick rounds.
- You will need 2 matching sized eggplant slices and one zucchini slice for each tower.
- Slice the zucchini in thin slices.
- Heat the oil in a large frying pan.
- When hot, add the eggplant slices and cook until lightly brown. Turn the slices over and cook until the 2nd side is lightly browned.
- Remove the eggplant slices from the pan and set on kitchen paper to drain.
- Place the zucchini slices in the frying pan and lightly brown on both sides then remove from the heat.
- To make the towers: Lay one slice of eggplant on an individual salad plate.
- Spread about a tablespoon of the beet hummus evenly over the eggplant slice.
- Top the hummus with a slice of zucchini and then spread another layer of beet hummus.
- Top with a slice of eggplant.
- Continue until all the towers have been built.
- Wash and spin the mixed greens.
- Place a few greens on top of each tower.
- Serve the towers with a light vinaigrette at the side. For an easy vinaigrette, you can mix even amounts of your choice of oil, and vinegar, a pinch of salt and pepper and a small splash of maple syrup or agave. Optionally, you can add some Italian spices, red chilli flakes and possibly mustard if so desired.
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Lunchbox Peanut Butter & Banana Flapjacks
It’s almost time to go back to school and Livia's Kitchen have come up with the perfect lunchbox snack for you!
These flapjacks are quick and easy to make but don’t compromise on flavour. They’re ideal for a weekend baking activity with the kids, or to throw together quickly in the evening. The peanut butter and banana complement each other perfectly and will certainly give you the energy boost to get you through an afternoon slump!
Ingredients:
Flapjack
2 ripe bananas (200g peeled)
185g smooth peanut butter (3/4 cup)
125ml maple syrup (1/2 cup)
265g oats (3 cup)
A pinch of salt
Topping (optional)
35g melted chocolate
Method:
• Makes 12 squares.
• Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
• Using a fork, mash the banana in a bowl and once smooth add the rest of the ingredients. Mix until everything is combined.
• Line a tin (24.5 cm x 17 cm) and pour in the combined mixture. Even out the surface and bake for 25 minutes.
• Leave to cool and cut into 12 squares.
• Melt your chocolate and drizzle it on top. Enjoy!
• Store in an airtight container in the fridge for up to 5 days.
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These flapjacks are quick and easy to make but don’t compromise on flavour. They’re ideal for a weekend baking activity with the kids, or to throw together quickly in the evening. The peanut butter and banana complement each other perfectly and will certainly give you the energy boost to get you through an afternoon slump!
Ingredients:
Flapjack
2 ripe bananas (200g peeled)
185g smooth peanut butter (3/4 cup)
125ml maple syrup (1/2 cup)
265g oats (3 cup)
A pinch of salt
Topping (optional)
35g melted chocolate
Method:
• Makes 12 squares.
• Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
• Using a fork, mash the banana in a bowl and once smooth add the rest of the ingredients. Mix until everything is combined.
• Line a tin (24.5 cm x 17 cm) and pour in the combined mixture. Even out the surface and bake for 25 minutes.
• Leave to cool and cut into 12 squares.
• Melt your chocolate and drizzle it on top. Enjoy!
• Store in an airtight container in the fridge for up to 5 days.
from Planet Organic Blog https://ift.tt/2M65pq5
via How to Save Money When Buying Organic Foods
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