According to top nutritionist and skin specialist Karen Fischer, all the time, effort and expense spent to achieve good skin would be a complete waste if you kick off your day with a slice of buttered toast or plan to end it with a pan-seared steak.
So here we have a seven-day anti-agening regiment from the book “Younger skin in 28 Daysâ€-
DAY ONE
Breakfast: Quinoa porridge (red or white quinoa cooked for 15-20 mins with soya or almond milk, water and a splash of vanilla essence) topped with berries or banana and sprinkled with cinnamon and linseeds or chia seeds.
Lunch: Sweet potato salad (above). Brush a sweet potato with lemon juice and olive oil then roast until soft. Serve with a large salad dressed with a lemon juice and apple cider vinegar dressing, sprinkled with black sesame seeds.
Dinner: Shitake vegetable soup. Simmer finely diced red onion, celery, carrot, fresh ginger and shitake mushrooms in organic vegetable stock. Add some chopped parsley and a squeeze of lemon juice.
DAY TWO
Breakfast: Quinoa porridge
Lunch: Sweet potato soup. Simmer red onion, garlic, curry powder, sweet potatoes and dried red lentils in organic vegetable stock, then blend until smooth.
Dinner: Spiced dahl. Briefly sauté chopped red onion, garlic and curry powder with a splash of water. Add red lentils and organic vegetable stock. Simmer for 20 mins. Serve with fresh coriander. Bowl Of Watercress Soup
DAY THREE
Breakfast: Quinoa porridge.
Lunch: Watercress soup. Simmer potato and red onion with garam masala and fresh ginger in organic vegetable stock until soft. Add a large bunch of watercress. Cook for a few minutes, then add a squeeze of lemon juice and blend until smooth. Serve with a dollop of hummus and a sprig of watercress.
Dinner: Sweet potato salad.
DAY FOUR
Breakfast: Two scrambled eggs on a bed of watercress with wholemeal bread.
Lunch: Mixed salad and tinned tuna in a wholemeal/spelt wrap.
Dinner: Parcel-baked skinless chicken breast (pre-marinade briefly in lemon or lime juice) with sweet potato and vegetables. Grilled Salmon with Steamed Vegetables
DAY FIVE
Breakfast: Omega muesli. Soak porridge oats and a teaspoon of linseeds overnight in water with a sprinkle of apple cider vinegar; rinse and drain then add almond milk. Top with berries and cinnamon.
Lunch: Beetroot and carrot salad. Grate carrots, apples and fresh beetroot. Top with pomegranate seeds, lemon juice and black sesame seeds. Serve with spelt flat bread.
Dinner: Steamed fish (marinated in coconut milk, lime and ginger) with vegetables and a fruit smoothie (blend frozen banana and berries with almond milk, fresh mint leaves and either flaxseed oil or whole linseeds).
DAY SIX
Breakfast: Berry porridge. Cook oats with almond milk, linseeds and berries.
Lunch: Two poached eggs on purple-sprouting broccoli with wholemeal bread.
Dinner: Vegetable curry with basmati rice. Fruit smoothie with berries and yogurt
DAY SEVEN
Breakfast: Fruit smoothie.
Lunch: Rocket salad. Combine 2 handfuls of rocket, 1/2 sliced avocado, a sliced spring onion and 4 cherry tomatoes halved. Dress with apple cider vinegar, honey and olive oil. Top with fresh figs if available. Sprinkle with black sesame seeds. Â
Dinner: Spicy chicken balls. Minced chicken with red onion, lemon and spices in tomato and onion sauce with wholemeal pasta.
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DAILY SNACKS
Unlimited raw vegetables (carrot, pepper, cucumber, celery, broccoli) with hummus. Handful of raw almonds or 2-4 Brazil nuts. One fresh vegetable juice. Unlimited herb/fruit tea.
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