Get the Glow

Get the Glow

During the summer, we take good care of our skin. Exposed to the world, we soak up much needed vitamin D from the sun and sweat away toxins. Come winter, our skin gets covered, layer upon layer and we tend to forget about the most important layer of all. We are bombarded by advertising that focuses on adding products to the skin to aid in its regeneration, however the most effective way to nourish healthy skin is through a nutrient-dense diet. Many of us miss the connection between what we eat and the way our skin appears. Just as our internal organs receive nutrients from what we eat, so does our skin, the largest organ of all.

There are many daily practices that can help improve skin quality. By using mild, natural soaps, ingredient-conscious sunscreens and moisturizers, as well as practicing gentle exfoliation, we can aid the body in the regeneration of skin cells. When combined with a nutrient-dense diet and plenty of hydration, these habits help keep skin looking healthy and supple, but none benefit us as profoundly as the food we eat. It’s true that healthy skin begins from the inside out.

Here is a list of foods sure to get your skin glowing in no time …

Cilantro and basil chelate heavy metals, helping to rid the body of toxins.

High amounts of enzymes are present in tropical fruits, such as mangoes, papayas and pineapples, allowing our digestive system to function optimally and free up energy that could be used to heal and replenish the skin and other organs. They are rich in antioxidants, which reduce the appearance of fine lines and wrinkles.

Dark leafy greens, tropical and citrus fruits are high in vitamin C as well as beta-carotene, which helps generate vitamin A in the body. Vitamin C aids the synthesis of collagen, keeping skin supple and firm and improves the skin’s water retention, which keeps it softer, and wrinkle-free. Vitamin A regulates cell renewal and skin revitalization, replacing old skin cells with new ones.

Kale and spinach contain phytonutrients (plant chemicals) that fight inflammation and protect skin from the sun’s damaging rays.

Beets cleanse the blood of impurities and revitalize our red blood cells, supplying fresh oxygen to the body. The health of your blood is reflected in beautiful skin.

Walnuts, pecans and other nuts and seeds contain vitamin E and Omega 3 fatty acids that assist in the health of the cell membrane for radiant skin.

Kelp and other seaweeds are packed with vitamins, minerals, amino acids and antioxidants. They survive extreme conditions and adapt to changing environments. This resilience and restorative ability makes seaweed pure skin food.

And water. Drink plenty of water.

Read the original publication HERE


5 Secret Health Benefits of Seaweed (The Great Grandmother of All Superfoods)

Dr. Ann's Energy Soup

They say water is life, and you better believe that the ocean is chock-full of everything that will support life. There was a time when seaweed was regarded as nothing but, well, weeds – the kind that you remove so that other life forms are supported.

Seaweed Benefits: Superfood

This nuance better change fast as the once lowly seaweed is out to let the world know how power-packed and nutrient-dense they are, they deserve to be called Superfood.

  • Seaweed is a rich source of iodine, a nutrient usually missing from our food. Iodine is needed to regulate the thyroid, a gland found in the neck, if that is deficient in a diet may result to lethargy, irregular weight gain or loss, goiters and even impaired memory.
  • Seaweed is also found to be an abundant resource for trace minerals necessary for our bodies to maintain healthy functions. It contains minerals such as chromium, zinc, calcium, magnesium, manganese, potassium and iron.
  • Similarly, studies indicated algae varieties, including Spirulina and Chlorella can help clear the body from radiation. Radiation negatively affects the brain, heart, GI tract, and the reproductive and circulatory systems.
  • Seaweed also supports the maintenance of a healthy weight as it is nutrient dense but of low caloric content and high in dietary fiber; which curbs appetite, prevents overeating and reduce fat absorption.
  • Seaweed is identified to have anti-inflammatory, anti-bacterial and anti-viral properties, as well as polysaccharides which counteract degenerative diseases.

The term seaweed encompasses a variety of types of algae and marine plants. It must be known that there are different species, with distinct flavors and nutrient contents. Below is a list of just SOME of the most famous seaweeds available in the market, and recipes to highlight these Superfoods.


The mainstream seaweed, Nori became a household name, thanks to miso soup and sushi. Dark green and salty, and often presented dried or toasted into sheets, it is said to have 10 times more calcium than milk and is packed with minerals, and vitamins.


The bacon of the sea, Dulse gives you all the smoky good taste of bacon when fried. The only difference is that Dulse is actually good for you. Reddish brown and may resemble a jerky it is usually ground and sprinkled on salads and soups. It is nutrient-dense with vitamins, minerals, protein and antioxidants.


Another green-colored seaweed, Kelp has a fresh, slightly salty flavor and a jellylike texture. One way of consuming kelp is by making it into noodles, a perfect substitute for pasta and noodle soup dishes, and requires no cooking. It is a natural source of vitamins and minerals, supports metabolism, and keeps skin and hair healthy.


Has a dark brown color, tart taste, and is being sold as dried strips, Hijiki is rich in trace minerals and dietary fiber, aiding digestion, promotes better sleep, and prevents calcium and iron deficiency. It is prepared by soaking in water and gives a nautical kick to salads.


Green and has a sweet and slightly salty taste, Wakame has the highest level of omega-3 fatty acids among the seaweeds. High in anti-oxidants, protein and iodine, it fights cancer, tumors, and heart diseases. Wakame as a culinary ingredient is featured in savory stir fries, soups and salads.

A list of recipes is provided below which uses these identified superfoods to fuel each one of us into a nourishing and vibrant lifestyle.


Dr. Ann’s Energy Soup

Seaweed Recipe: Dr. Ann’s Energy Soup


  • 5 cups of baby greens (kale, spinach, romaine)
  • 1 cup of green sprouts (broccoli or sunflower)
  • 1 cup of sprouted legumes (lentil, garbanzo)
  • 2 avocados
  • 1 apple
  • 4 tbsp of seaweed – dulse or nori
  • 2 ½ cup water
  • ½ inch ginger
  • 1 lemon, juiced
  • Sliced lemon for garnish


  • In a high-speed blender, blend all ingredients until it becomes smooth and creamy. Garnish with a slice of lemon.
  • It may be eaten warm (blend for 4 minutes) or room temperature (blend for 1-2 minutes)

Save the Sea Pate

Seaweed Recipe: Save the Sea Pate


  • 2 cups almonds
  • 2 tbsp ground flax seeds
  • 2 tbsp hemp oil
  • 5 carrots chopped
  • ¼ cup yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves of garlic, minced
  • 3 tbsp lemon juice
  • 2 tbsp gf tamari
  • 2 tbsp dulse
  • Half a thumb of ginger, minced
  • A pinch of pink salt


  • Process the harder vegetables first, then add the rest of the ingredients and process until smooth and creamy.
  • Taste as you go, you may want to add more coconut aminos (umami), extra virgin olive oil (fat), or lemon juice (sour).

Tangy Ginger Kelp Noodle Soup

Seaweed Recipe: Tangy Ginger Kelp Noodle Soup


  • 4 cups boiling water
  • 4 tbsp miso paste
  • Half a fresh serrano chili, seeds removed and minced
  • 1 clove of garlic minced
  • 1 tbsp coconut aminos or gf tamari
  • 1 package of kelp noodles, cut with kitchen shears
  • A handful of cilantro
  • A handful of chopped scallions
  • A handful of sprouted lentils
  • The juice from a lime
  • A drizzle of hot sauce


  • Combine chili, garlic and ginger with 1 cup of water in a high speed blender.
  • In a separate bowl, soak the kelp noodles in boiling water, then drain when soft.
  • In another bowl, stir in miso paste with the remaining boiling water to dissolve.
  • To create a broth, add the rest of the water, and the chili, garlic and ginger mixture.
  • Pour the broth over the noodles and top with freshly chopped cilantro and scallions.
  • Finish with a squeeze of lime and your favorite hot sauce.

Read the original publication HERE

How Raw Food Affects Your Body

Organic vegetables on rustic dark wood background.Vegan food concept. Green veggies.

Eating raw and choosing organic is a concept not completely understood by a great portion of the population, but when you get to the core of the subject, it’s is pretty simple.

Eating raw and choosing organic is the only sustainable way for us to exist while keeping our bodies healthy and the earth healthy not just for us, but for the next generation too.

Heating and cooking food over 118 degrees Fahrenheit (or 47 degrees Celsius) affects its nutritional content. It diminishes the nutrients and enzymes, which are necessary for our bodies to function well and defend us from diseases. Water soluble vitamins such as B and C are especially sensitive to heat, whereas proteins and minerals can withstand more cooking.

Enzymes are protein molecules that become biological catalysts that aids the human body to breakdown, digest and absorb vitamins and minerals within the food that we eat. Our bodies also produce enzymes, but these diminish as we age, thus the need to consume more raw foods containing live enzymes to make it easier for our body to maximize the nutrients from food.

Further, consuming raw foods safeguard the proper pH of our bodies, which can be done by ensuring our body has a healthy acid-alkaline balance. When the body is acidic, it is more susceptible to illness – our immunity is impaired which can escalate into serious health conditions like heart disease and cancers. It affects different areas of our body including our blood, hormones, bones and joints, digestive, and excretory systems, among others.

Meanwhile, raw foods, especially leafy green vegetables, and even some fruits are alkaline in nature, which are responsible for increased stamina, improved immunity, better digestion and in effect, weight loss. Consuming raw foods is one of the easiest ways to maintain the body’s delicate pH balance, which is easily distorted by acidic foods.

Raw Food: How It Should Be Used to Have Healthy Body

One might start thinking though, if it’s just the rawness of the food that we are after why must it be organic too? Organic is a choice you make that does not only nourish your body but in the bigger picture nurtures the whole planet, ensuring sustainability.

In commercial agriculture, the soil degrades due to the high amount of pesticides and other chemicals used when planting fruits, vegetables, and crops, making it less conducive for cultivation in the future. Worse, these chemicals are absorbed into the foods themselves, and once ingested, these become a part of us too. In small amounts, these chemicals might not ‘hurt’ us, but as these chemicals accumulate in the body, they can become toxic.

On choosing organic, and which food contains the most chemicals, this list guide called “The Dirty Dozen and Clean Fifteen” is a resource that would be useful when stocking up your pantry. This is a good place to start whether you are transitioning to a raw, plant-based and organic food diet.

The Dirty Dozen

  • apples
  • celery
  • sweet bell peppers
  • hot peppers
  • cherry tomatoes
  • peaches
  • strawberries
  • nectarines
  • grapes
  • spinach
  • lettuce
  • cucumbers
  • potatoes
  • kale and collard greens

The Clean Fifteen

  • Raw Food: How It Should Be Used to Have Healthy Bodypapaya
  • onions
  • sweet corn
  • pineapples
  • avocado
  • cabbage
  • sweet peas
  • asparagus
  • mangoes
  • eggplant
  • kiwi
  • cantaloupe
  • sweet potatoes
  • grapefruit
  • mushrooms

Read the original publication HERE