Lunch Radiance

 

As tasty as it is balanced, discover the recipe of our vegan chef Julie Bavant, for a healthy and delicious lunch. On the menu: cream of carrot soup, crackers, roasted mushrooms, spinach with sesamesesame and steamed cauliflower.

The foods in this recipe have been carefully selected by our chef, to work in synergy with the active ingredients in our Radiance skincare product. Evoleum recommends that you take your ampoule before breakfast, to increase its effects tenfold. 

Crackers

Ingredients

- 1/2 mustard glass of sunflower seeds
- 1/2 mustard glass of pumpkin seeds
- 1/2 mustard glass of sesame seeds
- 1/4 mustard glass of flaxseed
- 1/2 mustard glass of corn or buckwheat flour
- 2 tablespoons rapeseed (or walnut or sesame) oil
- 1 heaped teaspoon turmeric powder
- 1 level teaspoon of salt
- Black pepper to taste
- 1 mustard glass of boiling water

 

Preparation

- Mix all the dry ingredients together.
- Mix well and pour the boiling water over it.
- Leave to rest while you preheat your oven to 170°.
- Roll out the dough into a thin sheet between two sheets of baking paper. Remove the top sheet and bake in the oven for 15 to 25 minutes, depending on your oven.
- The sheets should be dry and crisp when they come out of the oven, but not burnt. Let them cool before breaking them. 
Conservation Council Crackers can be stored for several days in a tin can or in an airtight glass jar.

Cream of carrot soup and roasted mushrooms

Ingredients

- Carrots
- Orange
- Button mushrooms
- Olive oil
- Cumin
- Salt
- Lacto-fermented tofu (optional)

Preparation 

Preheat your oven to 180°, then bake separately: 
- Carrots cut into large slices, with a drizzle of olive oil, salt, cumin, 1/2 squeezed orange. 
- Cook until the carrots are melting and slightly caramelised. 
- Blend the carrots with their cooking juices until you have a cream. If the cream is too liquid for your taste, you can add a little plain lacto-fermented tofu. This will add texture and extra protein to your preparation. Add salt and pepper to taste.
Conservation Council This preparation can easily be kept for three days in the fridge, so don't hesitate to make a large quantity to save energy and time. 
- Wash the mushrooms. 
- Drizzle them with olive oil and tamari and massage them.  
- Cook until the mushrooms have reduced by half and have a lacquered appearance. Set the mushrooms aside.

 

Sesame spinach and steamed cauliflower/broccoli

Ingredients

- Fresh spinach
- Sesame oil
- Roasted sesame seeds
- Cauliflower and/or broccoli

 

Preparation

- Wash and peel the fresh spinach
- Heat some toasted sesame oil in a pan.
- As soon as the oil is hot, throw two handfuls of fresh spinach into the pan, add a pinch of salt and stir with a wooden spatula. The spinach will "fall" from the heat.
- As soon as they have melted, take them out of the pan and let them drain in a colander.
- Once drained, season with a drizzle of toasted sesame oil and sprinkle with roasted sesame seeds.
- Separate the cauliflower and/or broccoli into florets.
- Steam for a few minutes. The broccoli should turn very green (which will take a short time) while the cauliflower should turn more "beige" (which takes a little longer).

 

All you have to do is assemble all these elements and arrange them on a beautiful plate when the preparation of all these foods is finished. A colourful and appealing result guaranteed!

The benefits of the ingredients 

- Sesame seeds and spices Sesame seeds, as well as flax and sunflower seeds, are excellent sources of minerals and fatty acids, particularly omega 3, 6 and 9. Consuming these different types of seeds allows you to benefit from each of their intrinsic qualities. Spices such as cumin, turmeric and black pepper are incredible sources of antioxidants. They are beneficial for the health of the skin and the body in general, as these concentrated active ingredients act on various metabolisms of the body such as its defence against oxidative stress.
- The carrot This vegetable is rich in beta-carotene, lutein and zeaxanthin, which are powerful antioxidants that also contribute to skin pigmentation. These active ingredients protect the skin from cellular ageing due to oxidative stress. 
- Mushrooms They are rich in B vitamins and are also an excellent source of protein and minerals such as zinc, selenium and iron. This vegetable helps to improve microcirculation while providing the elements necessary for the structure of the skin. 
- Spinach Spinach: these leafy vegetables help to improve the microcirculation of the skin due to their nitrate composition. The consumption of spinach will stimulate the cellular nutrition of the skin, improve the creation of new blood vessels and contribute to the transport of oxygen by the blood, thanks to its richness in iron. 
- Cauliflower and broccoli These crucifers are rich in antioxidants and vitamin C. They provide the elements necessary for the skin to fight against premature cell ageing due to oxidative stress.
- Vegetable oils (rapeseed oil, olive oil, sunflower oil, hempseed oil, linseed oil) are recognized as sources of vitamin E and fatty acids such as omega 3, 6 and 9. Theéquilibre of these elements can vary from one oil to another, but what prevails is the quality of the oil (first cold-pressed) and its diversity. Fatty acids strengthen the skin's barrier, preserving its hydration, essential for maintaining its youthfulness. 

 

The richness of this recipe makes it a dish that is both delicious for you and for your skin. The active ingredients present in these foods will have an effect on the skin's microcirculation and radiance. The fatty acids will strengthen the skin barrier while the antioxidants will protect the skin and its structure.