Be berry-licous this summer

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acid berries, almond milk, almonds, amino fatty acids, anti-oxidents, B12, banana, berries, berry, beta-carotene, blue, bone building Vitamin K, boosts immune systems, cereal, Christmas, coconut water, cranberries, diet staple, dynamos, energy-boosting mineral, farmers market, fit and well, flavonoids, Fresh cranberries, fridge, goji berries, homemade ice cream, iron, kiwi, low in sugar and carbs, manganese, mango, natural goodness, natural infection-fighting super berries, old fashioned green grocers, phytochemical, pie, preserve, purple, red beauties, selenium, smoothie bar, South America, sugar heavy muffins, suggests, sunflower seeds, superfood hero, supermarket, traditional Chinese medicine, trees, urinary tract infections, vitamin B2, Vitamin C, yogurt, yummy superfood

Berries are here, there and everywhere. From the supermarket to the farmer’s market, the smoothie bar to the old-fashioned green grocers, those little nuggets of natural goodness are there for enjoying at every turn we take.

Given that there is so much choice out there, we are going to look at which berries might be best for you.

Blueberries
Long gone are the days when these berries were the preserve of sugar heavy muffins. These little blue (well, more purple) dynamos are full of the energy-boosting mineral, manganese, and bone building Vitamin K. Add a handful to salads and smoothies or sprinkle them on top of cereal and yogurt, and you will be glad you did.

Acia Berries
These tiny, dark purple berries grow on trees in South America and pack a punch when it comes to the amino fatty acids that keep us fit and strong and the Vitamin C that boosts immune systems. One of the easiest ways to enjoy this yummy superfood is to blend with other fruits such as banana, mango, kiwi as well as a little coconut water or almond milk and you will be set for the day.

Cranberries
While many people only get these bad boys out for Christmas, cranberries are natural infection-fighting super berries that need to be in the fridge all year round. Packed with flavonoids, they can help to lower the risk of urinary tract infections but are also a tasty way to keep fit and well. Fresh cranberries make a great addition to smoothies, jellies and homemade ice creams but you can also add the dried ones to your breakfast cereal and mix with almonds and sunflower seeds for an on the go snack.

Strawberries
These red beauties are a diet staple and for good reason. They contain Vitamin C and B12 as well as clever little phytochemicals and anti-oxidents which help us feel, and look good. Whether you slice them over ice cream, blend into a smoothie, add to a cheesecake or just eat them on their own after dinner, always add them to your weekly shop and enjoy whenever you can.

Blackberries
Blackberries might not be as sweet as other fruits, but they are just as good for you. Often found in hedgerows and gardens come September, the blackberry might be small but it is mighty in goodness and comes with plenty of Vitamin C, A and E was well as potassium and copper and is perfect in a pie or preserve.

Goji Berries
Dried goji berries, have been used in traditional Chinese medicine for thousands of years, but in more recent times have become a superfood hero in the Western world too. As well as being a good source of Vitamin C, they are also loaded with beta-carotene, iron, vitamin B2, selenium and can be added to pretty much anything from energy balls and salads to smoothies and wraps for an instant health boost.

Raspberries
While these are found in everything from shakes to smoothies, we bet you didn’t know that the humble raspberry is packed with fibre and are exceptionally low in sugar and carbs? They also contain copper, magnesium and Vitamin K so make sure you pick up a punnet the next time you are shopping.

Team Pure Beauty

Eat for the skin you are in

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a nutritional powerhouse, acne, age, almonds, antioxidant, Brazil nuts, candida, day, dry skin, eggs, firmer, flawless, formation of collagen, fresh fruit and vegetables, ginger, good fats, green tea, gut, healthy life cycle, lycopene, mackerel, menu, mushrooms, oats, olive oil, plumper, porride, production of hyaluronic acid, Relax, salmon, sardines, seafood, skin, soothes, sunflower seeds, UV damage, Vitamin E, wholegrains, youthful complexion

Just as there are certain beauty products that work best for different skin types, there are also foods that feed your complexion depending on what it needs.

The basis of a healthy diet is a balance of fresh fruit and vegetables, wholegrains, good fats and plenty of water are is good for us, you can then add certain foods to correct and enhance your skin depending on your specific needs.

If you have acne or blemish prone skin, zinc is your food friend as it helps reduce the production of oil and influence hormones. Pumpkin seeds are a fantastic source of zinc as are Brazil nuts, eggs, oats, mushrooms, ginger and seafood all of which are available in supermarkets and easy to add meals and snacks.

Omega-3 fatty acids are thought to help control inflammation so eating oily fish like salmon, sardines, and mackerel as well as flaxseed and walnuts can calm acne.

Acne is associated with candida. Eating raw garlic, which contains the anti-fungal natural medicine, allicin, alongside salads, steamed vegetables and eggs can help clear the gut ease the candida and in turn calm your skin.

A vitamin D deficiency can also lead to skin problems, therefore consuming beta-carotenoid foods like sweet potatoes, squashes and carrots can give you the A boost you need.

You can suffer from dry skin at any time of your life but adjusting your diet can help you get your glow back. A great place to start is with oily fish, like mackerel, which contain the fatty acids that nourish the skin and help lock in moisture. If you have dry skin and really want to benefit from your diet, also up you intake of magnesium as this fantastic mineral helps the body make the most of those essential oils.

Avocadoes not only taste great but they are packed with Vitamin E, a nutritional powerhouse when it comes to dry skin. Vitamin E can also be found in almonds, olive oil, sunflower seeds and peaches so it is pretty each to get it into your daily diet.

Green leafy veg are rich in Vitamin C and magnesium help with the formation of collagen and production of hyaluronic acid – both of which are vital when it comes to nourishing your skin.

As we age it shows on our face faster than anywhere else, but food can be the key to a youthful complexion. Let’s start with the simple tomatoe. Not only are they packed with the collagen building Vitamin C that makes your skin look firmer and plumper, they also contain lycopene, which protects the skin from UV rays and damage. Oats are great for your skin as the contain a natural plant chemical that helps prevent damage to skin cells and soothes irritation, so start your day with a bowl of porridge and beauty boosting blueberries and anti-ageing almonds.

Sipping green tea isn’t only a good way to relax for ten minutes, but it is full of the antioxidants that assist with a healthy skin life cycle. Not many people know this but you can dab cold green tea on your skin and use it as a fantastic antioxidant moisturiser.

We have mentioned, avocadoes, fish and nuts already but if you are looking at flawless skin at any age, put these on the menu and you won’t regret it.

Team Pure-Beauty

Be berry happy this week

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berries, butter, oats, oven, pumpkin seeds, raspberries, Seasonalberries, seeds, sesame seeds, strawberries, sunflower seeds

We are constantly being told that berries are good for us and an affordable ‘super food’ and it is easy to see why. These little lovelies don’t just look pretty and taste amazing but they are packed with antioxidants, fibre, vitamin C and flavonoids so adding to your diet is an easy, delicious way to be healthier.

Here’s just a few facts we didn’t know about:

A small handful of around 40 blueberries contain nearly eight times more antioxidant activity than a small banana.

Berries are great for losing weight because their high water content means you fill up quicker without loads of calories.

The flavonoids in raspberries create the lush, red flesh, and guard against cancers, heart disease, asthma, arthritis, cataracts, Alzheimer’s and age-related neurological diseases. Grab those raspberries in your next shop.

When you need a vitamin C boost go for strawberries because just nine will give you your entire daily requirement.

Amazingly the tiny seeds in blackberries are a fantastic fibre source.

The guys over at Seasonalberries are constantly on the look out for fun ways to add fruit into everyday eating and they have really hit the spot with these yummy blueberry muesli bars. These nutritious little bars of goodness are perfect for breakfast on the go, for adding to lunchboxes and as a post-run snack.

To make ten you need:

150g (5oz) blueberries
1 level tablespoon cornflour
75g (3oz) mixed sunflower seeds, pumpkin seeds and sesame seeds
175g (6oz) porridge oats
150g (5oz) butter
75g (3oz) light muscovado sugar
2 level tablespoons golden syrup
75g (3oz) wholemeal plain flour

Preheat the oven to 180oC (350oF) or gas mark 4. Lightly brush the base and sides of a shallow 20cm (8inch) cake tin and line the base with non-stick baking paper.

Pop the blueberries in a bowl, sprinkle over the cornflour and gently mix with a spoon until the fruit is evenly covered.

Add the seeds to a plastic bag, seal the end of the bag then bash with a rolling pin until the larger seeds are crushed. Scoop out three tablespoons and put into a bowl with three tablespoons of the oats and save for the topping.

Add the butter, the sugar and the golden syrup to a saucepan and cook over a low heat for 3-4 minutes, stirring with a wooden spoon until the margarine or butter has melted.

Take the saucepan off the heat then add the seeds from the plastic bag and the rest of the oats into the pan along with the flour and mix together well.

Spoon about two thirds of the oat mixture into the paper lined tin and spread flat with a round bladed knife. Sprinkle the blueberries on top then dot small spoonfuls of the rest of the oat mix on top to make an even layer with a few of the blueberries still showing. Sprinkle with the saved seeds and oats.

Bake for 25-30 minutes until the top is golden brown. Take out of the oven with oven gloves, put on to a wire rack and leave to cool in the tin.

Loosen the edge of the muesli bars, take out of the tin, peel off the lining paper then cut into 10 bars and then put in an air tight container, or wrap individually in foil and keep in the fridge until needed.

Enjoy.