SCD sundried tomato bread

SCD sundried tomato bread

I am having a craze for recipes that fit in with the specific carbohydrate diet (SCD).  The SCD is a lifesaver for so many people with Crohn’s and colitis that I had to start including some of the recipes here and eating them at home sometimes.  This bread is really lovely and very easy to make. Just tried it at the weekend with home-made baked beans for breakfast and a piece of fruit to follow.  Naturally I also smothered it in my home-made buttery spread for bread but you could use normal butter or ghee (clarified butter).  Wish I could say the recipe is my own, but I found it in the wonderful SC diet cookbook.  I did reduce the (I thought) excessive amount of salt from the original recipe and it still tasted great.  This bread is suitable for a grain-free ketogenic diet as well – AND IS TOTALLY DELICIOUS AND SATISFYING.

900g (2lb) loaf tin
2 large eggs  (if they are tiny, you could use 4)
230ml (1 cup) home made kefir or home-made natural yoghurt (see SC diet website)
28g clarified butter or ghee or (if you are not dairy sensitive) normal butter, melted
½ level teaspoon sea salt or Himalayan salt
1 rounded teaspoon baking soda (“bread soda” is another name for this)
½ teaspoon freshly ground black or white pepper
385g almond flour (ground almonds are fine.  The finer ground the better – I whizzed mine in the food processor for a bit before adding the other ingredients)
12g (1/4 cup) chopped chives (do use these, they give a fab flavour – if you don’t have any you could use the green parts of spring onions chopped up finely)
14g finely chopped, dry, sun-dried tomatoes (with no additives if you are on SC diet)

1. Preheat oven to 170C (fan oven) or 195C otherwise.  Grease and bottom line a 900g (2lb) loaf tin with baking parchment.
2. Blend together all ingredients in a food processor then pour into the tin.
3. Bake in the oven for 45-55 mins until a knife inserted into the centre comes out clean.
4. The bread, once cool, should keep well in a self seal bag or airtight container in the fridge for at least 5 days.

Why this is better for you:
Some people need to follow a grain-free diet in order to stay well.  This recipe is just the thing to satisfy the longing for bread.  This bread would be brilliant for anybody needing a low carbohydrate diet (e.g. people with diabetes, or people following a ketogenic diet to manage cancer).  Being baked, its naturally not quite as healthy as eating the nuts (almonds) raw.  But what the hey, sometimes you just want bread.  Because the bread is very low in carbohydrates (sugars) its a great substitute for the wheaten bread that can cause such huge dips in energy after lunch. And of  course its low GI and studies show low GI eating helps skin and hair health too.  You might wonder why I mention “dairy-free” when the recipe contains ghee/clarified butter – this is because when you clarify butter you remove the lactose (milk sugar) and casein (problematic milk protein) and so it becomes hypoallergenic.  Great news for anyone who is dairy sensitive.  If you have a true dairy allergy (throat swelling, anaphylactic shock) you will of course still want to steer clear of any contact with dairy products whatsoever, even during food preparation for others.

Asian gazpacho

Asian gazpacho

If you like both Thai food and Spanish gazpacho you will love this recipe by Domini Kemp.  I think it’s fantastic.  Have it as a filling snack, as a starter or with some chicken or fish and a little green salad for a main meal. If you don’t like cold soups, then this can be heated very gently until only just lukewarm.

For 4-6 servings

For the soup:
400ml tin full fat coconut milk (go for organic from health shops – free from chemical emulsifiers and BPA in tin linings)
1 large ripe avocado
2 large tomatoes, cut into rough chunks
2 large cloves garlic, peeled and crushed
Big knob ginger
1 large tbs (25g) non-gmo miso paste from a jar or vacuum pack (if you are gluten-free then brown rice miso is best, or hatcho miso)
Juice of 2 limes and 2 lemons
1 courgette, sliced
1 red chilli, de-seeded and sliced
Big bunch each coriander and basil
1 tbsp Thai fish sauce
Black pepper to taste

For garnish:
1 red onion, very finely chopped
Fresh coriander

  1. Blitz everything except the garnish ingredients in a liquidiser or food processor to form a smooth soup.
  2. Pour into bowls and sprinkle the finely chopped red onion and coriander on top.

Why this is great for you
The raw miso in this soup is packed with beneficial bacteria so important for your skin, digestion and even your mood.  Heating above 45C would destroy these good bacteria so the fact the soup is raw is brilliant. Beneficial bacteria help your body to clear used-up hormones such as testosterone and oestrogens, help repair your intestines and make digestive enzymes and even control your mood and how your skin looks.  Coriander, lemon, lime and garlic actively help your liver and gut clear normal (and abnormal) toxins out of your body. In our chemical-laden modern world, this is good news. Coconut milk contains capryllic acid, which, like raw garlic, helps to kill off excessive pathogenic yeasts (eg candida albicans).  Fresh coriander also binds to heavy metals (like mercury from dental fillings) and escorts them safely out of your body via your bowel.

Cauliflower (or broccoli) rice

Cauliflower (or broccoli) rice

You’ll already know my recipe for creamy cauliflower mash from this blog but I’m discovering even more ways to use this versatile vegetable.  My latest discovery is cauliflower “rice”.  It’s really simple to make and only takes 5 minutes to cook.  We substitute it for rice with our curries and chillies.  Yum – and you don’t feel drowsy afterwards.  You can rice lots of cauliflower at the same time and store it uncooked in self seal bags/airtight containers in the freezer.  To use, simply empty into the steamer (no need to thaw, just break it up with your hands) and steam away.  As the title implies, broccoli works just as well for making “rice”.  You can even buy frozen broccoli rice in some supermarkets.

There are two methods for cooking this.  One using a steamer, one using a pan. For 4 large servings (steamed version) 1 large head cauliflower (about 750g) Freshly ground black pepper A pinch of Atlantic sea salt/Himalayan salt Small knob (level tsp) virgin coconut oil or a splash of extra virgin olive oil You will also need a food processor and a steamer or pan.
  1. Break the cauliflower into large florets and discard the large stalks (any more than around 2cm thick).
  2. In the food processor, pulse until the cauliflower particles are the size of grains of rice.
  3. Steamer version: Place in a steamer over boiling water.  Steam for 3-4 minutes until softened.  Drain well, stir in the oil and pinch of salt. Frying-pan version (richer, more flavoursome): Follow steps 1-2 then heat a frying pan or heavy bottomed saucepan on a medium heat. Add a teaspoon of virgin coconut oil, avocado oil or extra virgin olive oil and a splash of water (around 1 tbs). Cook for 3-4 minutes, stirring often (otherwise it sticks and burns).  If its too dry and is catching add a little more water.
Why this is amazing for you: The advantage of cauliflower over rice is cauliflower doesn’t flood your body with more carbohydrates than you need.  Carbohydrates are foods made up mostly of sugars.  Potatoes, grains (even wholegrains!), fruit juices, certain fruits and of course sugar and honey are all high carbohydrate foods.  Switching to a moderate or low carbohydrate eating style is particularly useful if you want to resolve digestive problems or skin issues.  High carbohydrate eating styles make every health condition worse.  Reducing your carbohydrate foods can even slow or stop hair loss.  A good guideline for a moderate carbohydrate diet is for bread, potatoes, rice or pasta to make up no more than ¼ of your plate at lunch and your evening meal.  Cauliflower is not high in carbohydrates so makes a brilliant substitute for the normal potatoes or rice.   Cauliflower contains sulforaphane and indole-3-carbinol, which help reduce excessive oestrogens in your body.  Research proves these have activity against prostate, breast and other hormone driven cancers.  Di-indolyl-methane (DIM) in cauliflower and broccoli is anti-bacterial, anti viral and helps balance your immune system.
Kipper with herby Mediterranean vegetables

Kipper with herby Mediterranean vegetables

This is a great breakfast (or any meal) and is super fast.  The kippers are left to stand in boiling water for a few minutes while you grill the courgettes and tomatoes, simple…

I like to remove the skin of the kipper before cooking because otherwise it causes the fish to curl up unattractively.  But if you don’t care about that, don’t bother.  You could also have the lovely vegetables more simply with a small smoked mackerel or trout fillet – no need for the pan of water.

1 small kipper (smoked herring) fillet, skin removed with a sharp knife
1 medium courgette, sliced lengthways into strips around ½ cm thick
2 medium tomatoes, halved, woody bit removed
Extra virgin olive oil
1 teaspoons dried oregano
Freshly ground black pepper

1. Boil the kettle.  While the kettle is heating up place a small pan on a medium heat to warm before putting in the kipper and pouring on enough boiling water to cover.   Take off the heat and leave to poach in the hot water for about 3 minutes.
2. Meanwhile heat the grill.  Place the courgettes and tomatoes on a baking sheet or on the grill rack and cook until just softened.  You are not looking for everything to be squishy, just heated through and softened slightly.
3. Arrange on a plate, sprinkle with olive oil to taste and scatter the dried oregano over the tomatoes.
4. Serve with the kipper.

Why this is good for you:
Kippers are smoked herrings.  Because herrings are a wild cold water fish, they are rich in essential omega 3 fats you need for healthy skin and hair.  Omega 3 helps prevent your blood from clotting too much and this helps bring more blood and nutrients to the whole of your body.  Oregano, even dried, is high in antioxidants (provided you store it away from light and air) and has anti-fungal, anti-yeast and anti-microbial properties against bad bacteria in your gut.  “Bad” bacteria and yeast are a major cause of skin problems and weight issues.   They can be lowered, and good bacteria encouraged, by what you eat every day.  Tomatoes and courgettes are a rich source of beneficial fibre and (more) antioxidants, which protect our bodies from inflammation and delay the ageing process.   This breakfast is very light on carbohydrates (sugars) and free from grains so its super-healthy.

Mint pesto

Mint pesto

Mint pesto

A blob of this will turn your just-grilled or baked fish or chicken and some steamed vegetables into a feast.  It’s also lovely on a plain oatcake with (if you eat dairy) a few crumbled pieces of goat/sheep feta cheese on top.   You could also stir it into humous, to make it extra fancy.  Once of the things I love about these home-made pestos is they last a LOT longer than if you just leave the fresh herbs in the fridge.  The garlic and virgin olive oil in this one help preserve the mint.  My batch lasted 10 days in the fridge.  Don’t forget to cover the pesto in a layer of olive oil in the jar – this stops the air from making it go brown.   If you prefer, use all walnuts, or a mixture of seeds such as pumpkin and sunflower, to make the pesto.

30g almonds
15g walnuts
1 clove garlic, crushed
40g mint leaves (about 1 big bag)
20g parsley, stalks removed
Juice of 1/2 a lemon
2 tbs extra virgin olive oil, plus extra for covering

1. Blitz everything together in a mini food processor until it’s as smooth as you like it. Personally I prefer it a bit “rustic” so I often blitz everything except the nuts, until smooth, and only add the nuts at the end, to retain a rough texture.  If it’s too thick for your liking, add a bit more olive oil.
2. Decant into a clean screw top glass jar.  If you are not going to use this straight away, add a layer of olive oil on top to stop everything going brown.  Store in the fridge for up to 10 days.

Why this is good for you:
Mint helps soothe your digestive system and reduce gas (flatulence!).  It  suppresses pathogenic (disease-causing bacteria) in your gut and also in your mouth (for fresher breath).  Garlic has similar anti-bacterial properties and preferentially encourages good bacteria to multiply.  This is all good news for anybody who wants to get their digestive system into tiptop shape, who has skin problems, or who has any inflammatory conditions.  Garlic also helps support good liver function which is a cornerstone of having good skin.   Raw extra virgin olive oil is a rich source of vitamin E.  Vitamin E “recycles” vitamin C as an antioxidant in your body, making it more effective.  Vitamin E is natures moisturiser and skin smoother.  It also helps reduce your tendency to allergies such as allergic dermatitis, hives, hay fever or food sensitivities.  Vitamin E helps keep your skin younger longer too. 

Flax bread (paleo linseed bread)

Flax bread (paleo linseed bread)

This bread is soft and moist and really filling.  It’s such a huge treat when you are off grains!  Because its high in protein and fibre (unlike normal breads) you don’t need to eat it with extra protein in order to avoid blood sugar dips and energy crashes.  Enjoy it with my special buttery spread for bread, with virgin coconut oil or organic butter (or clarified butter for dairy intolerant people).  If you want to increase your energy levels, use the coconut oil as a spread instead of butter (unlike butter, the MCT fraction of coconut oil – about 50% – goes straight into energy production)

Dry ingredients:
100g milled flax seeds.  Flax is another name for linseed.
20g ground almonds
½ level tsp Atlantic sea salt or Himalayan salt (NOT ordinary table salt which contains harmful additives)
1 level tsp bicarbonate of soda (also called bread soda)

Plus, if you have it, one of the following
2 tsp dried oregano and 1 level tsp of paprika
1 level tsp Ceylon cinnamon and/or ½ level tsp cardamom
1/2 tsp each ground cumin and coriander
Finely grated rind of organic lemon

Wet ingredients:
2 eggs
1/3 cup (approx. 80ml) water, home made dairy kefir or non-dairy kefir*
1/3 cup extra virgin olive oil

1. Turn on the oven to 150C (or 140C for fan)
2. Mix together all the dry ingredients.  In a separate larger bowl whisk or beat together the wet ingredients.
3. Add the dry ingredients to the wet and mix together well.
4. Line a 1lb/450g loaf tin (around 15 x 94 x 74cm) with greased parchment or greaseproof paper, pour in the mix and bake for 50-60 mins.
[If you only have a 2lb loaf tin (around 23 x 13 x 7cm) you can still use it but reduce the baking time to around 40 minutes.  The resulting loaf will be half the normal height].
5. The loaf is done when a needle or knife inserted into the thickest part of the bread comes out clean.  Remove from oven, remove paper and cool on a wire rack. Refrigerate if you intend keeping it for more than 1-2 days.

Variation
For a deliciously moist courgette flax loaf reduce the amount of kefir/water to 50ml and add 1 medium courgette, finely grated, to the dry ingredients.

*In my tags for this recipe I say this bread is dairy-free, so how come kefir is allowed, when its usually made from milk?  This is because, if you make your own kefir properly at home, the problematic milk protein (casein) and lactose (milk sugar) have been broken down by the fermentation process.  Kefir “grains” hydrolyse (break down) casein, and digest lactose, turning it into lactic acid.  Good news all round, if you are recovering form dairy intolerance.  Kefir also contains over 20 different types of beneficial bacteria to help heal digestive issues.  Unsweetened non-dairy kefir can be a good option for shop-bought.

Why this is better for you
You may wonder why I mention kefir in a “dairy-free recipe”.  Kefir is tolerated by people with dairy intolerance because provided it is properly made (at home) it contains no lactose and no casein.  Lactose is the milk sugar that’s problematic in lactose intolerance.  Most yoghurts still contain lactose because they are not properly (fully) fermented.  Yoghurt you make at home will not contain lactose.  Casein is the milk protein that dairy intolerant people react to.  Kefir grains “hydrolyse” (digest) casein, leaving you able to eat kefir but not yoghurt, cheese, milk which all still contain casein.  This loaf avoids grains completely so its really low in carbohydrates.  If you are gluten intolerant or want to follow low GI, ketogenic, stoneage or paleo eating plana, it fits right in.  Research shows that if you want to maintain good skin, digestion and keep mentally sharp then low grain low carbohydrate way of eating is really important for you.  Flaxseeds are a really rich source of soluble fibre, which feeds good bacteria in your gut which helps your skin, your digestion, and even your brain function!!  I would recommend having this bread now and again, rather then every day.  This is because heating reduces the levels of beneficial oils in the ground flaxseeds.  All nuts and seeds have more benefits when you eat them raw or soaked, rather then cooked.  It’s still a million times better than sliced pan though!

Chocolate & avocado smoothie

Chocolate & avocado smoothie

This is a gorgeous, thick smoothie and really creamy.  It’s my favourite breakfast at the moment.   I like to make it so thick I can eat it with a spoon but that’s just me.  To thin, add more non-dairy milk.  Or more avocado to make it even thicker.  The stevia drops are important here because otherwise there will not be the slightest hint of sweetness.  I love this smoothie because it fits in well with a paleo way of eating, which makes me feel SO much more energetic.   This smoothie will keep you going for hours because the good fats keep you fuller longer.

For 1 big eater

200 ml unsweetened additive-free coconut milk (or use 3 tbs full fat coconut milk from can and top up with water)
1 heaped tsp raw cocoa powder, organic if possible
1 tbs whole flax seeds, soaked overnight in half a cup of water (or use 1 dsp cold-milled flax seeds)
1/2 a ripe avocado
2 dsp protein powder (hemp protein or dairy-based Solgar Whey to Go from health stores or Sun Warrior protein powder which is already sweetened with stevia – you might not need more sweetening)
20 drops pure stevia (a non-toxic sweetener)
1/2 tsp Ceylon cinnamon for sprinkling

Throw everything in the liquidiser and blitz till well smooth.  The flax seeds will give you some “bits” and texture.  If you don’t like this, use finely ground flaxseeds instead.  For an extra health boost and flavour, sprinkle with ground Ceylon cinnamon.

Variations:
For a change from chocolate, use 50g raspberries instead.   If you are not on a ketogenic diet, you can add even more raspberries if liked.  50g raspberries contain 2.3g of carbohydrate.
You could use erythritol or xylitol to sweeten (not suitable for a very low carb/ketogenic diet)

Why this is good for you
Avocados are a great source of vitamin E and monounsaturated oils.  These help dampen inflammation, keep you fuller longer with their healthy fats, and keep your skin young and smooth.  Raw organic cocoa is free of chemical contaminants and like, cinnamon, has powerful antioxidant properties.  Antioxidants help keep your digestive system well and reduce inflammation.  A bit like long-acting paracetamol but without the dangerous side effects.  cinnamon also has antioxidant action and also helps balance blood sugar.  This is good news if you are diabetic, pre-diabetic, or struggle with energy peaks and slumps throughout the day.  Flax seeds, especially when soaked, emit soluble fibre, a type of mucilage that feeds the beneficial bacteria in your gut.  These bacteria manufacture vitamin K (for healthy bones and wrinkle-free skin), and butyric acid which keeps the lining of your bowel healthy and free of tumours.  High quality protein is important at breakfast because it keeps you satisfied and helps weight management.  Having enough protein helps you be more resilient to stress, maintain muscle mass, and detoxify chemicals, hormones and waste products we make or take in all the time.  Did you know that pure cocoa posder is classified as a spice – it’s packed with antioxidants, as is Ceylon cinnamon.  If the packet says “cinnamon” then it’s not the useful Ceylon cinnamon, but cassia cinnamon, which does not have the health benefits and in large amounts over a long period of time, can have negative effects.

Aubergine antipasto with pine nuts & herbs

Aubergine antipasto with pine nuts & herbs

This is a superb but simple recipe I cut out of a magazine years ago.  No idea who wrote it.   I made a large plate of it recently for a family birthday and we grazed on it for the rest of the weekend.   The aubergines cook quite quickly, especially with sliced and grilled or fried.  Cook right through: aubergines don’t taste good if undercooked so make sure they are translucent, with no trace of white.  If you can’t get pine nuts, you could use flaked almonds instead.

For 4-6 people as a starter, or grazing platter

2-3 medium, aubergines, about 700g
2 tbs sea salt (flakes or finely ground, it doesn’t matter)
About 125ml extra virgin olive oil
50g pine nuts
Small bunch fresh mint, half chopped, half in sprigs
Small bunch fresh flat leaf parsley, half chopped, half in sprigs
Few drops balsamic vinegar
Freshly ground black pepper

  1. Cut the aubergines lengthways into 1cm slices.  Score both sides of each with a fork.  Sprinkle with salt.  Drain on a rack for 10-20 minutes, then pat dry with kitchen paper.  The salting of the aubergine draws out the bitter juices and makes the end product much sweeter.
  2. Meanwhile, heat a ridged stove-top grill pan until very hot.  Wipe with olive oil, using a wad of crumpled kitchen paper or heatproof brush.   Paint each slice with oil.  Arrange on hot pan, pressing down firmly.  cook for 3-5 minutes on each side until grill-marked, tender and aromatic.
  3. Heat a separate frying pan, add pine nuts and toast gently until golden. Set aside.
  4. Scatter cooked aubergine with chopped mint, parsley, black pepper and balsamic vinegar.  Loop slices on serving plates, add pine nuts and sprigs of mint and parsley and serve.Why this is good for you:
    Raw herbs like parsley and mint are a powerhouse of antioxidant, anti-ageing nutrients that help soothe your digestive system.  Mint is anti-spasmodic and so can reduce wind.  Parsley is rich in iron and is great for your kidneys too.  Aubergines are rich in fibre, which is good news for the beneficial bacteria in your gut – they use the indigestible fibre in your food to make healing substances to repair and maintain the health of your small and large intestine.  People who eat more vegetables have a lower incidence of ALL digestive disorders, including gallstones, colitis and gastritis.  Like most vegetables, aubergines are also high in potassium which helps your body respond well to your natural thyroid hormone (T3).  This results in more energy, thicker hair and better bowel regularity. 
Greek grilled green peppers with oregano & feta

Greek grilled green peppers with oregano & feta

The good weather got me thinking of this really simple, delicious dish.  A Greek classmate once showed me how to make it.  She simply charred the peppers in a few minutes over an open gas flame but you can use a grill.  This dish works well as a starter with some fresh bread, or as a side dish alongside some meat, grilled/baked white fish or a vegetable frittata.  It’s also great for a summer buffet.  Using goat or sheep feta gives a lovely crumbly texture and tangy taste and is easier to digest than imitation feta made from cow’s milk.

If you don’t have oregano, you could also use fresh mint or flat leaf parsley.

For 2 people:

2 large green peppers, whole, washed
1 dsp dried oregano or tbsp chopped fresh oregano leaves
1-2 tbs good quality extra virgin olive oil
20g goat/sheep feta cheese

1. Put the green peppers on a baking sheet under a hot and cook (turning frequently) until most of the skin is charred and the peppers are soft and slightly collapsed.
2. Remove from the heat, leave on the baking sheet, and cover with a large bowl or saucepan for 15 minutes or so.  This softens the skins and makes them easier to peel.
3. On a plate (to catch the delicious juices) peel and discard the skins of the peppers.  Slice into around 4 lengthways.  Remove and discard the stalks and anything that’s not green.
4. Lay the peppers with their juices on a fresh plate.
5. Sprinkle over some freshly ground some black pepper and the oregano.  Crumble the feta into little pieces and scatter over.  Finally, drizzle over the olive oil.

Why this is good for you
Oregano, especially eaten fresh,  is a powerhouse of volatile antioxidant rich oils.  These oils help keep your skin young and firm, soothe your digestive system, and even help eliminate infections and protect you against life-threatening diseases.   Oregano helps combat the yeast overgrowth that contributes to cystitis and sinusitis.  Oregano is really easy to grow in Ireland in a pot (in a flowerbed it takes over!).  If you use it often, it keeps sprouting new, tender leaves all through the summer.  Green peppers, like all green veg, are rich in magnesium needed for stress management, great skin and being “regular”.  Feta made from goat/sheep milk is lower in allergenic proteins than cows milk.  For that reason, some people who cant take cows milk products find they can tolerate moderate amounts of goat/sheep milk products.  Goat’s milk is closest in chemical composition to human milk. 

Summer wilted kale salad

Summer wilted kale salad

This is a very quick and easy uncooked vegetable dish which I really like.  With some protein like fish, meat, a frittata/omelette or a bean salad it provides a balanced meal.  Unless you have tons of energy to pound away for ages with your hands, make this recipe using smallish sprigs of young kale (April-June) – it’s much easier to work.  As you might have noticed I’ve got a bit of a green theme going on this month.  The power of vegetables to lift your wellbeing is big in food research right now (see my May 2014 newsletter).  In my opinion, eating lots of green stuff is one of the most useful things you can do to help your body and your mind.

For 2-3 people:

1 bag tender young organic kale
1-2 tablespoons extra virgin olive oil
½-1 ripe avocado
Cayenne pepper to taste
1 1/2 tbs sunflower seeds (or pumpkin seeds, chopped Brazil nuts or hazelnuts)
Lemon or lime  juice to taste
1/2 tsp paprika, or to taste
1 tbs finely sliced or chopped spring onions or red onion (if you can eat cooked onions but not raw ones, try soaking the sliced/chopped onion in the lemon or lime juice for 15 minutes – it totally takes the heat out!)

  1. Remove any stalks from the washed kale and place in a large bowl.
  2. Kneed, pound and squish the kale with your hands for around 5 minutes until it is wilted (you might like to use rubber gloves for this as the juice can stain your nails).
  3. Add the avocado and mix it into the mixture, mashing as you do so.
  4. Add all the other ingredients and serve.

Serve with:
Baked or grilled, roast or poached fish or chicken, a frittata or omelette or a beany salad

Why this is good for you:
Kale is high in folic acid which helps your body carry out the daily repair and maintenance on your stomach and intestines.  Kale, like all dark green veg, is rich in magnesium which is needed to relax your mind and get a good nights sleep.  Magnesium also helps keep your skin in good condition by supporting your liver to clear toxins out of the body.  Things like psoriasis or acne are usually a sign of poor liver function.  Avocados and raw olive oil are rich in vitamin E which moisturises your skin (and everything else) from within.  the reason I suggest using organic kale is that like baby spinach, “conventional” kale is in the top 3 most agri-chemical contaminated fresh produce.