|Stocking the Anti-Aging Kitchen|
|Written by Alyssa Bauman|
Q. I am in my early 40s now and am starting to notice huge changes in my skin. It’s lackluster, grayish, and the fine lines seem more pronounced than ever. Can you please guide me in the right direction on what foods to eat for anti-aging?
A. Everything we eat effects our happiness—from our inner beings, how efficiently our cells and organs work, to how we feel and even to the radiance of our skin… even the way we walk. Do you have a spring in your step? Or are you shuffling along needing that zip from your coffee.
True beauty starts from within by nourishing each and every cell. The healthier our insides are, the healthier we are outwardly. This is what Nourished Health Consulting is about—nourishing yourself from the inside out. So it is so important to clean up your diet to feel and look your best.
Stocking the anti-aging kitchen is a mindset. Commit to reducing and eliminating packaged convenience foods that are loaded in sugars, fillers, chemicals, preservatives and other additives that are not only stealing the life from your skin and appearance, but also robbing your body’s vibrancy and efficiency.
Here’s the Nourished quick guide to an anti-aging kitchen.
Beverages: Green juice, water with lemon, organic green tea, coconut water—no added sugars.
Legumes: Cannellini beans, kidney beans, white beans, pinto beans, lentils, black beans, garbanzo beans.
Nuts and Seeds: Eat a handful a day. These should be organic, unsalted and raw: chia, hemp, almonds, Brazil nuts, hazelnuts, sunflower seeds, pumpkin seeds, sesame seeds.
The ABC’s of Fruits and Vegetables: The more servings of greens, the better. Apples, arugula, asparagus, blueberries, raspberries, strawberries, blackberries, bok choy, broccoli, broccoli rabe, Brussels sprouts, cabbage, cauliflower, celery, cherries, chicory, cabbage, citrus, collard greens, cranberries, cucumbers, dark leafies, dandelion greens, eggplant, endive, green beans, peppers, kale, lemon, melon, mushrooms, onions, garlic, chives, shallots, scallions, pears, peas, radish, sea vegetables, Swiss chard, spinach, sprouts, squash, tomatoes, turnips, water chestnuts, watercress, watermelon, zucchini.
Seafood: Wild, line-caught fish: faves include, but not limited to Alaskan salmon, herring, black cod, rainbow trout, anchovies, sardines, mackerel, clams, Dungeness crab and halibut.
Grains: Oats, quinoa buckwheat, and millet.
Healthy Fats and Oils: Avocado (half a day), extra virgin olive oil, olives, hempseed oil and coconut oil.