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Butternut Squash + Pea Dip: A Recipe for Radiant Skin

Butternut Squash + Pea Dip: A Recipe for Radiant Skin - The Sabi

 

By @Lilylykkes

Looking for foods that support radiant and glowing skin? Look no further than this butternut squash + pea dip! This delicious and nutritious recipe is packed with antioxidants and healthy fats, both of which are essential for a healthy dermal layer.

Antioxidants are essential for protecting your skin from damage caused by free radicals.

Free radicals are unstable molecules that can damage cells and lead to premature aging and skin conditions such as acne, rosacea, and eczema.

Butternut squash and peas are a good source of antioxidants, including vitamins A, C, and E. Vitamin A helps to repair damaged skin cells and promote collagen production. Vitamin C supports in protecting the skin from sun damage and in reducing inflammation. And Vitamin E hydrates the skin and protect it from free radical damage.

Healthy fats are essential for maintaining a healthy skin barrier. They help to keep the skin barrier intact and prevent water loss.

The two main ingredients in this recipe are a good sources of healthy fats, including omega-3 fatty acids, which help to reduce inflammation and improve skin hydration. 

Here’s what you’ll need:

Ingredients:

  • 1 butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon harissa
  • 1/4 teaspoon soy sauce
  • 1/4 teaspoon caster sugar
  • 100 grams peas, thawed
  • 1/2 avocado
  • 1/2 cup fresh herbs, such as oregano, basil, mint, and parsley, chopped
  • 1 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • 3 tablespoons natural yogurt
  • 1 teaspoon wholegrain mustard

Instructions:

  1. Preheat oven to 180 degrees Celsius.
  2. Toss the butternut squash with the olive oil, harissa, soy sauce, and caster sugar.
  3. Roast the butternut squash for 30-35 minutes, or until soft and tender.
  4. While the butternut squash is roasting, combine the peas, avocado, herbs, lemon juice, red wine vinegar, olive oil, yogurt, and mustard in a blender.
  5. Blend until smooth.
  6. Spread the pea and herb dip in a serving dish.
  7. Top with the roasted butternut squash.
  8. Garnish the dip with pomegranate seeds, pine nuts, or chopped cilantro.

Tips:

  • For a creamier dip, add a splash of almond milk or coconut milk to the blender.
  • If you don't have harissa, you can substitute another chili paste, such as sambal oelek.
  • For a spicier dip, add more harissa or chili paste.

Enjoy!

ABOUT LILY

Lily is a UK-based food blogger known for featuring modern cookery techniques with a dash of innovative healthy trends. You can find her on Instagram as @lilylykkes 

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Gebruik de code WELCOME15 voor 15% korting op je eerste aankoop

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