Beautiful Skin Begins in... the kitchen

Here is an article in the latest USA Weekend by Christine J. Kim that I wanted to share with you...

Think eating right is good only for your long-term health?  Many common skin problems originate as a result of poor diet choices, says Scott-Vincent Borba, author of Skintervention.

Who knew the road to beautiful skin could begin in the kitchen?  "The key is having food on hand that will work with your skin," he says.  Borba recommends rearranging your pantry and making these skin-healthy additions to make face- and figure-friendly meals easier to prepare:

Olive Oil.  It is not only nutrient-rick and helpful for digestion, Borba says, but it's also moisturizing and "will give your skin that extra glow, as it actually hydrates your skin from the inside out."

Green or berry-flavored teas.  They contain polyphenols - antioxidants that help skin look younger.  They also help the body break down collagen in skin production.

Pudding and fruit cups.  They have moisture-absorbing gelatin or pectin bases that help your body hold moisture and nutrients.

Oatmeal.  It's a natural anti-inflammatory agent that helps regulate your skin's pH balance to soothe and lock in moisture.

Tomatoes.  Whether raw or in naturally processed ketchup and tomato sauces, they are excellent sources of lycopene, a hydrator and antioxidant.  Borba recommends eating a tomato a day, which will "exponentially help with hydrating and brightening your skin."

So, here is to some glowing skin in the middle of winter!!!  It is so cold outside, so tonight's recipe is both going to get your skin glowing as well as warm you up. 

WHAT'S FOR DINNER?
This soup is delicious out of the crockpot, but actually even better as leftovers as the flavors really mellow and get groovy together.  It freezes great also, so through some single-serving size containers in the freezer and you have some pretty tasty lunches in the coming months.  Don't forget to top it with fresh avocado, it gives it a fresh kick, looks beautiful and most importantly really amps up the nutrient content.

Taco Soup
Servings:  12 - 16

2 lb Ground beef (preferrably organic grass-fed with less than 10% fat)
2 cups Diced onions
2 (15 1/2 oz) cans pinto beans, drained and rinsed
1 (15 1/2 oz) can black beans, drained and rinsed
1 (15 1/4 oz) can whole kernal corn, drained and rinsed (prefer no-salt added)
2 (14 1/2 oz) cans fire roasted diced tomatoes (prefer Muir Glen)
1 (10 oz) Rotel tomatoes and green chiles
2 (4 1/2 oz) cans diced green chiles (if you are making for children, may want to do only 1 or none)
1 (4.6 oz) can black olives, drained and sliced OPTIONAL
1/2 cup green olives, sliced OPTIONAL
1 (1 1/4 oz) package of taco seasoning mix
1 (1 oz) package "ranch style" dressing/dip mix (McCormick brand does not contain MSG)
5 cups water
Corn Chips, for serving
Avocado chunks, for garnish
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.  Add the beans corn, tomatoes, green chiles, black olives, green olives, taco seasoning, ranch dressing mix and water, and cook in slow cooker on low for 6 to 8 hours or simmer over low heat for about an hour in a pot on the stove.  To serve, place a few corn chips in bowl and ladle soup over them or serve chips on side.  Top with garnishes of choice.

CHEERS!