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Skin Beauty Salad Recipe

Our products can work some near-miracles but if you’re not looking after yourself on the inside, it will show on the outside eventually. Your best approach is two-pronged. Eat for skin health and use natural, results-driven products.
If you want to start eating to support your skin, remember that excess acidity in the body can cause a variety of skin problems and result in a dull complexion. Alkalising foods like almonds, avocado, apple cider vinegar and vegetables will help you on your way to flawless skin.
This Skin Beauty Salad from Sydney blogger Scandi Foodie is packed with skin essentials like folic acid, fiber, manganese, protein, iron, copper, zinc, magnesium and omega-3 fats. It’s a hearty salad that is filling, delicious and perfect for the winter months, not to mention super easy to make.

Skin Beauty Salad (serves 2)
Ingredients
230g cooked chickpeas (or use 1 tin)
2 big handfuls of baby spinach leaves
1/2 avocado, diced
1 small handful of almonds, soaked in water overnight
1 zucchini, sliced into 1/2 cm disks
olive oil, for brushing
2 tablespoons unhulled tahini (or use this recipe)
1/2 lemon, juiced
water
pinch of salt
1 small garlic clove
freshly ground black pepper
Directions: 
1. Lightly brush the zucchini slices with olive oil and grill on a pan for a couple of minutes on each side. Set aside.
2. Combine tahini, lemon juice and grated garlic in a small bowl. Add enough water to form a smooth, runny dressing. Season with a pinch of salt and pepper.
3. Place the chickpeas in a bowl and coat them with the tahini dressing.
4. Place the baby spinach leaves in serving bowls, top with tahini coated chickpeas, diced avocado and the zucchini slices. Sprinkle with soaked almonds (or seeds of choice).
Pevonia Recommends:
The Omega-3 fats in this salad will help keep your skin plump with moisture to ward off the signs of ageing. Give your skin an extra boost with our Age-Defying Marine Collagen Concentrate. It softens fine lines, deeply hydrates, improves elasticity and nourishes the skin. Plus, for the month of July 2012 you’ll receive a FREE 20mL Age-Defying Marine Collagen Cream
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Thanks to the lovely Maria from Scandi Foodie for giving us permission to republish this skin-saving recipe. Check out her blog for more amazing recipes.

Good Eats: Couscous With Chickpeas, Fennel, and Citrus Recipe

The humble chickpea or garbanzo bean has been eaten for thousands of years and is basically a nutrient powerhouse. Rich in folic acid, fiber, manganese and protein, as well
as minerals such as iron, copper, zinc, and magnesium, this little legume packs a punch and is well worth adding to your diet.
We’ve found this drool-worthy recipe featuring chickpeas along with the uber-healthy fennel. Fennel is an excellent source of vitamin C, folate, potassium and dietary fiber. Nutrient-rich ingredients like these are the key to healthy skin so chow down!

Couscous With Chickpeas, Fennel, and Citrus
Serves 2-4

1 large fennel bulb with fronds
3 tablespoons olive oil, divided
1/2 teaspoon ground coriander
1 1/2 cups (or 1 15-ounce can) cooked and drained chickpeas
10 Kalamata olives, halved and pitted
Zest and juice of 1/2 lemon
Zest and juice of 1 orange
1/2 teaspoon salt
1 cup instant couscous
Trim fennel and cut into 1/4-inch thick wedges. Reserve fronds for garnish.

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until tender and caramelized, about 10-15 minutes.
2. Add coriander, chickpeas, olives, and lemon juice to pan and stir to combine. Continue to cook over medium heat, stirring occasionally.
3. Juice the orange into a liquid measuring cup and top off with water to make 1 1/2 cups of liquid.
4. Add liquid to a small saucepan along with 1 tablespoon olive oil, orange zest, lemon zest, and salt.
5. Bring to a boil and stir in couscous.
6. Cover, remove from heat, and let stand for at least 5 minutes.
7. To serve, fluff couscous grains with a fork and spread on a dish. Spoon chickpeas and fennel over couscous and garnish with fennel fronds.

Recipe courtesy of The Kitchn 

A Healthier Easter Weekend

The long weekend is so close we can practically taste the Lindt bunnies and Baker’s Delight Hot Cross Buns. As excited as we are, we’re not all that keen on returning to work on Tuesday several kilograms heavier, tired and generally suffering the consequences of too much indulging.
We assume most of you are in the same boat so we’re bringing you the ten commandments to surviving a holiday weekend without extra kilos…

Thou shalt be forgiving
Swearing of the chocolate completely over Easter is not the way to go and feeling guilty about a little indulgence will get you no where. Stop being so tough and allow yourself to enjoy a bit of easter chocolate, just don’t go crazy. Instead of eating a whole bag of cheap easter eggs, buy one high-quality chocolate egg and let yourself enjoy it.

Thou shalt spoil myself 
If you want to find a way to spoil yourself without food, try putting on a face mask, giving yourself a pedicure and manicure or just take time out to read your favourite magazine. With four days off work, you can afford to take some time out looking after yourself.

Thou shalt get moving
We certainly won’t be showing up to a 7am spin class on Sunday morning but we’re planning our weekend with exercise in mind. If you’re planning on a coffee date, why not meet somewhere and go for a long walk before coffee? If you’re going away for the break, enjoy long walks on the beach and plan activities like yoga, surfing, bike riding or even rock climbing.
Aim for at least a short walk every day and you’ll find you don’t only avoid gaining holiday weight but heading back to the office on Tuesday refreshed and revitalized.

Thou shalt make friends with salad
If you’re going to an Easter lunch that you know will be full of calorie-laden goodies, do the host and yourself a favour by bringing an all-mighty salad. Fill three quarters of your plate with salad and use the other quarter to taste what ever else is on offer.

Thou shalt make smart beverage choices
If you’re drinking over the break, avoid sugary cocktails and go for vodka, lime and soda water. It’s just as refreshing but with a fifth of the calorie count.

Thou shalt DIY
Instead of buying store-bought cakes, make your own. There are plenty of ways you can make your favourite treats with half the calories. Find recipes that use ingredient swaps like Butter for Applesauce, White Flour for Whole Wheat Flour and Sugar for Stevia.

Thou shalt embrace entrees
Main meals these days are often around three times what is considered a “serving size”. If you’re going out for dinner, look for entrees like salads and soups to full you up.

Thou shalt seek balance
If you’re going out for a big lunch, don’t book in for a dinner as well. Enjoy your brunch out then cook something clean and simply for dinner so your body has a chance to digest.

Thou shalt sleep
It’s easy to spend each day thinking it’s okay to stay up all night because you’re off work the next day but four night of that is going to leave you worse-for-wear come Tuesday. Make sure to get at least 6 hours sleep a night and try not to throw your body clock off too much.

Thou shalt take a break
If you have a particularly busy job, it can be tempting to use the four easter days to catch up while everyone is out of the office. If you have to go into work, make it just a couple of hours. You deserve the break and if you follow the rest of these tips, some time off will likely leave you revitalized and more productive on your return.

If you’re really trying to watch your weight this Easter, Taste.com.au have published this handy guide to demonstrate how much exercise we need to do to burn of various easter treats. Check it out…
Egg selection                                      KJ             Fat             Exercise units
200g Easter Bunny                              3740             50g           2 hours running
2 Caramello Eggs                                  500              6g           15 minutes rowing
1 Crème Egg                                          718              6g           45 minutes fast walking
100g Deluxe Bunny                              2270            33g            2 cycle classes
3 mini eggs                                             560           7.5g           15 minutes skipping
Small hot cross bun (no butter)              600             2g            30 minutes swimming
Large hot cross bun (with butter)          1200           10g            30 minutes jogging
Choc chip hot cross bun                       1100             9g            1 Zumba class

Enjoy your long weekend Pevonia people! And stay tuned to Facebook, we’ve got something exciting planned for the week following Easter.

Healthy Recipe: The Only Muesli You’ll Ever Need

When it comes to diet advice, we feel pretty safe in the hands of someone with the expertise, experience and, let’s face it, incredible body of Michelle Bridges.

This is a girl who knows what she’s talking about so when we spotted this super simple breakfast recipe on Daily Life, we knew we had to share.
Michelle says, “I am fed up with muesli that is full of dried fruit smothered in sulphur dioxide and dusty stuff. Muesli should be 100 per cent wholegrains, nuts, seeds and berries.”
We say, “So are we!”
And here’s our answer…
Ingredients: 
2/3 cup bran
1/3 cup sunflower seeds
1/3 cup pumpkin seeds (pepitas)
¼ cup dried cranberries
¼ cup dried currants
1/2 cup almonds, roughly chopped
2 tbsp wheatgerm

Directions:
Put all the ingredients into a Tupperware container and mix ’em up. Place half a cup in a bowl, then add skim milk or top with yoghurt. Add seasonal fruit (blueberries are my fave), then look out world.

Well, that was easy.

Enjoy!