Do you suffer from Dry Skin?

If you happen to be suffering from dry skin this winter try adding into your diet yellow-orange fruits and vegetables such as yellow squashes, mangoes and papayas. Supplements such as evening primrose oil and omega-3 oils such as fish oil, flaxseed oil, or coconut oil can also help combat dry, itchy skin. Please check with your doctor first before adding any supplements into your current diet.

Coconut oil/butter is a saturated fat with a great history as a medicinal food. Ayurveda has long extolled the virtues of coconut butter and coconut plant foods. Although some people believe that saturated fat is not healthy, coconut butter is not only healthy but possibly one of the most healthy fats on the planet. When raw or relatively unprocessed, it has a multitude of healing powers. Over 50 percent of coconut’s saturated fat is lauric acid, a rare acid found in breast milk. Unlike, animal-based saturated fats, raw coconut butter has many medium-chain fatty acids, which can be metabolized quickly and efficiently by the human body. Coconut oil is naturally antibacterial, antiviral, and antifungal.

Delicious Ways to Cook Winter Squash

ACORN: This small, dark green squash with deep ridges has bright orange, sweet flesh. Simply halve, remove the seeds, and brush the inside with oil; then bake at 375 degrees for 40 to 50 minutes. For more flavor add a sprinkle of salt, pepper, coriander, and nutmeg. You can also stuff it with some sauteed kale or brown rice and your choice of seasoning.

BUTTERNUT: An elongated, light tan squash, butternut has a dense, creamy, and sweet orange flesh that requires more cook time unless cubed. For no-fuss prep, simply peel, chop, and roast at 400 degrees for 45 minutes. You can eat the cubes plain with sea salt and pepper, or add to soups and casseroles. Also try simmering cubes in a stockpot  for 15 minutes; then saute with onion and garlic until soft.

SPAGHETTI: Cut this pale yellow, oval squash into halves or quarters and bake at 375 degrees for 30 to 40 minutes. Remove the spaghetti-like strands from the shell and serve with sauce, mix into casseroles and other vegetable dishes, use as noodles in stir-fries or as a substitute for pasta.

DELICATA: This succulent squash tastes similar to sweet potatoes, it requires little or not additional flavoring. To work with its natural sweetness, cut in half and then lightly drizzle with agave, raw honey, or maple syrup and bake for 45 minutes at 375 degrees for a tasty side dish.

4 Gluten-Free Baking Flours

Buckwheat Flour is related to rhubarb, not wheat, this flour comes from buckwheat groats has a robust earthy flavor and is filled with B vitamins, fiber, and rutin, a powerful antioxidant. Its whole grain taste is great for baked breakfast foods including pancakes, crepes, bars, scones, quick breads, and maple cookies. TRY: Arrowhead Mills buckwheat flour

Garbanzo Flour also known as Chickpea flour is made from roasted or dried chickpeas.  It is sky high in protein and fiber (6 and 5 grams per 1/4 cup).  You can work it into bread dough, a savory pie-crust, falafel mix, hummus blends, and burger or meat-loaf recipes. Also you can try it out as a thickener for soups, stews, gravies, and sauces. TRY: Bob’s Red Mill garbanzo flour.

Teff Flour is the world’s tiniest grain and yields a sweet, malty flavor when milled. The flour is a good source of calcium and iron that perks up batters and doughs for flat-breads, waffles, gingerbread cookies, and anything baked with chocolate. TRY: Bob’s Red Mill teff flour

Quinoa Flour is easy to digest and full of protein, magnesium, fiber, zinc, and folate. Its delicate nutty flavor is ideal for banana bread, biscotti, shortcakes, and pizza crust. Also great for dredging fish and chicken before cooking. TRY: Ancient Harvest quinoa flour