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Eating our way to healthier skin - Husk & Seed

Eating our way to healthier skin

Read on to find out 8 foods that will improve our overall health and give you clear, glowing skin….


Avocado's are highly nutritious for the body and will keep your skin moisturised from the inside out with their high content of both monounsaturated and polyunsaturated fatty acids.  They contain high amounts of vitamins C, which support your collagen production (collagen is the main component in the skin and other connective tissues, including hair and nails).  We include cold-pressed avocado oil in our Gently Resurfacing Facial Exfoliant to keep your skin nourished and protected during exfoliation.


Walnuts are an excellent food choice for healthy skin. They’re a great source of essential fatty acids and are richer in both omega 3 and omega 6 fatty acids than most other nuts, which can help to reduce acne, protect against sun damage and improve the appearance of the skin.  Walnuts also contain zinc and selenium, which are essential for the functioning of the skin’s barrier and helps with wound healing.

Sweet potatoes

Sweet potatoes contain high levels of beta carotene, which is converted to an active form of Vitamin A once ingested. Vitamin A is required for cell production and growth.  Beta-carotene also benefits the skin by fighting the free radicals that cause skin ageing.  Sweet potatoes also contain vitamin C, which is both an antioxidant and vital in the production of collagen.


Broccoli is full of vitamins and minerals that are important for skin health, including zinc, vitamin A, and vitamin C. It also contains lutein, a carotenoid that works like beta carotene. Lutein helps protect your skin from oxidative damage, which can cause your skin to become dry and wrinkled.  We include cold-pressed broccoli oil in our Calm & Soothe Face Mask, which is rich in omega-9 fatty acid erucic acid, which protects the skin against environmental damage. It’s the perfect oil for those with problematic skin as it heals blemishes and refines pore size.  


Tomatoes are red due to their high carotene and lycopene levels, which provide natural UV protection and will help repair sun-damaged skin.  We use cold-pressed tomato seed oil in our Overnight Replenishing oil as it’s packed full of important nutrients that your skin needs to look its best, including antioxidants, flavonoids, vitamins E and C, essential amino acids and minerals copper, iron and manganese.

Dark chocolate

Cocoa-rich dark chocolate has an abundance of antioxidants that have amazing skin benefits!  These antioxidants, including flavanol, can protect against sun damage, improve blood flow to the skin, and increase skin density and hydration.  It also contains plenty of potassium, selenium and zinc and magnesium.  Magnesium reduces stress and improves sleep, which are both important for healthy skin. 

Green tea

There are powerful compounds found in green tea called catechins that improve the health of your skin in several ways.  They help protect your skin against sun damage and the improve the moisture levels, hydration, and elasticity of the skin.  Drinking green tea also detoxifies, helping to rid the skin of impurities.  It’s also a great way to hydrate if you fancy a change from water!

Red grapes

Full of vitamin C and antioxidant, red grapes can revitalise the skin. They contain resveratrol, a compound that comes from the grape’s skin and is credited with reducing the effects of ageing.  


Why not have a go at making this creamy sweet potato and red pepper spread, which is a great addition to vegan sandwiches or wraps! 


  • 2 medium sweet potatoes, scrubbed
  • 2 roasted red bell peppers, roughly chopped
  • 3 tablespoons of Tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small clove garlic, roughly chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1-2 tablespoons water
  • Freshly ground black pepper, to taste


Preheat your oven to 220C and lightly prick the potatoes. Bake for 45-50 minutes, or until fork-tender. Alternately, microwave the potatoes for 4 minutes, flip them, and microwave for another 3-4 minutes, or until completely fork tender. Allow the potatoes to cool until they can be handled. Cut them in half and scoop out the flesh. You should have about 1 cup flesh (roughly 200 grams). Transfer it to the bowl of a food processor fitted with the S blade.

Add the roasted peppers, tahini, lemon juice, garlic, salt and coriander to the food processor. Pulse the ingredients to incorporate. Add a tablespoon of water, then process for 2 minutes, or until you have a silky-smooth mixture, stopping a few times to scrape the bowl of the processor down. Add an extra tablespoon of water if the mixture is too thick (it should be lighter than hummus and easily spreadable). Add freshly ground pepper to taste and additional salt to taste. Serve with crackers, on toast, or as a sandwich spread.

The spread can be stored in an airtight container in the fridge for up to 4 days.

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