zucchini and parsnip noodles in bone broth
Its the season for dry, dehydrated skin again -dang! I’m doing everything I can to combat eczema and dry patches and between sub-zero temperatures and ramped up heating systems, dodging dryness must be a multi-pronged approach. Of course the winter weather calls for heavier, robust natural skincare, but also more nourishing and protective internal measures. I’ve written extensively on skin moisture inside and out many times before, from
cooking styles that best increase hydration to the wonders of a humidifier. Well, its no secret that hydrated complexions are supported by hydrating diets. That, of course, comes form eating hydrating foods (such as those packed with cellular water) and avoiding dehydrating foods (such as alcohol, caffeine and dry starches). However, if you look over this listing of the top ten hydrating foods, you will see that they are often salad foods but according to Ayurveda, we cannot things that are eating cold and raw during a cold, depleting season. They are hard to digest and require more energy to breakdown (energy which needs to be conserved during this harsh, taxing time of year.
This is why I’m absolutely loving my spiruli. The spiruli is a little gadget that enables me to use water-packed veggies to replace drying starches. It magically turns zucchinis, onions, beets and carrots into long, pretty spiralled ribbons! Its sounds simple but makes for super hydration. Instead of eating starches that are drying and water-absorbing, now I can make noodles out of water-rich vegetables: eating for skin hydration!
Most recently, I made a nourishing bone broth with zucchini and parsnip noodles. It was so easy- I used my slow cooker then threw these in right before eating it. Victory! The bone broth was both warming and fortifying (a perfect winter dinner!) and the noodles added their own unique flavour (especially the parsnip – so wonderful for winter dishes). I also plan to sauté these zucchini noodles with homemade pesto for another hydrating meal. In the name of efficiency, I bought a bunch of organic veggies on special and spiruli’d them all up to freeze. So now I have a lot of noodles ready to go!
In the summertime, I’m excited to make beautiful ribboned salads but for now I’m loving using it to add a little more moisture to supportive cooked dishes.