Achieving glowing skin is not only about the products that we use in our daily beauty regime, but also how we nourish ourselves. The skin is the largest organ in our body, and consequently what goes in, is a reflection of our skin. We all want a radiant complexion, and the challenge is- how do we achieve it? There is a plethora of information, what we should and should not do. Yes, skincare is important, but most importantly we need to maintain a healthy gut.
I have been following Carla Oates, the Beauty Chef, and I must say I love her products, recipes, and her passion for well-being. She believes that beauty is an inside-out process, and I couldn’t agree more! According to Carla
“Our gut is where 70 percent of our immune system lies, we make nutrients (collagen), antioxidants (that protect our skin), metabolize hormones, neutralize pathogens, make neurotransmitters and detoxifying enzymes, so it’s little wonder that the state of the gut has a profound effect on our skin.”
I decided to get her Beauty Chef cookbook, and I am so happy that I did! If you are interested in improving your skin and health, I suggest you get your hands on this beautiful book and try some of her recipes.
I recently tried her coconut and lime pancakes with yogurt and berries, they are delicious and full of flavor. Even the kiddos will approve! Below is the recipe from her book.
Natural yogurt, to serve
1 cup of fresh raspberries
1 cup of fresh blueberries
6 large eggs
1 small overripe banana, coarsely chopped
½ cup coconut cream
2 tablespoons melted ghee
2 tablespons maple syrup
1 teaspoon apple cider vinegar
¾ cup coconut flour
1 ½ teaspoon gluten-free baking powder
½ teaspoon baking soda
Grated zest of 2 unwaxed limes
To prepare the pancakes, blend the eggs, banana, coconut cream, ghee, maple syrup and vinegar in a blender until smooth.
Transfer into a medium bowl. Add the coconut flour, baking powder, baking soda, and lime zest, and mix to match a thick matter. Set aside for 10 minutes to hydrate the flour.
Brush a large frying pan with ghee and set over low heat.
Cook the pancakes in batches, spooning approximately 2 tablespoons of batter per pancake into the pan. Spread out slightly to make 1 cm thick cakes. Cook for 4-5 minutes, until the surface begins to dry our and the base is golden brown. Carefully turn the pancakes (they will be quite soft). Cook for a further 2-3 minutes, or until golden brown, slightly puffed and cooked through.
Serve warm topped with yogurt and berries. Drizzle with additional maple syrup, if desired.