.Vitamin A (Butternut Onion and Carrot)
Protects against various skin problems and helps to maintain skin health.
Antioxidant -rich this vitamin attacks free radicals to prevent signs of ageing like wrinkles, pigmentation and an uneven skin tone.
This nutrient helps keep your skin's pH slightly on the acidic side to keeping bacteria at bay and promoting cell turnover to prevent dry, rough, and scaly skin
Combatting vitamin A deficiency can vastly improve blemishes acne, rashes and dermatitis
Vitamin C (Butternut, Onion and Carrot)
Aids collagen production, a protein that is vital for the maintenance of skin elasticity.
Prevents wrinkles, delaying the ageing process.
Vitamin E (Onions, Cumin)
Vitamin E maintains the integrity of skin and aids in the prevention of premature ageing symptoms.
promoting a young and glowing skin combating free radicals that result in wrinkles, age spots, and sagging skin
Beta carotene (butternut and carrot)
Sun protecting protecting and wrinkle-fighting. This nutrient is converted to Vitamin A inside the body. Helps by repairing the skin tissues. antioxidants and carotenoids protect and condition the skin, increasing immunity against the sun and accelerates the healing of sunburn.
Hydrates and aids in maintaining potassium levels which if low can lead to dry skin.
The most powerful antioxidant that can keep your skin wrinkle-free
Powerful wrinkle fighting antioxidant
Sulphur (Onions and Garlic)
Sulphur prevents infections and reduces inflammation. Great for improving circulation giving the skin a natural glow. Protects the skin keeping it soft and supple and youthful.
Anti-fungal, anti-aging and skin smoothing benefits, increasing antioxidant levels in the body
Linoleic and Linolenic Acids (Nigella Seeds)
These essential fatty acids are not produced in the body and so have to be gained by external means. Great for skin texture
Essential Oils (Cumin)
The oils present in cumin have amazing anti-fungal and disinfectant properties. Preventing microbial and fungal infection on the skin
1/2 butternut squash
1 large white onion
1 inch ginger
1 tsp cumin
1 tbs nigella seeds
2 or 3 med/large carrots
2 cloves garlic
1 pint veg stock
Cut the butternut in half and de-seed using a spoon, gently score the butternut and dust with a little cumin (and sage if desired) sprinkle a little pink himalayan crystal salt and place in a preheated medium oven for approximately 30 to 45 minutes.
Dice the onions and heat in pan with either a little bit of water or rapeseed oil until soft. Finely chop the ginger and garlic and add to the onions along with the cumin and heat for a further 5 to 10 minutes adding more oil or water if required
Chop the carrots and add along with one pint of vegetable stock and the nigella seeds.
Remove butternut from oven and remove skin if desired (If leaving on just remove the hard part at the top and bottom where the stalk was. Chop into inch cubes and add to pan. Cook until all veg is soft, add a squeeze of lemon juice and then blend using hand blender.
Lovely with a handful of pumpkin seeds and some black pepper on top.