Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, incredibly satisfied

Name: Viola Hou

Instagram: @thesunshineeatery  

Job description: Plant-based food blogger and eco-advocate

Eat this for (good skin, healthy gut, etc): anything fermented like kombucha or kimchi, lots of dark leafy greens and healthy fats from nuts and seeds

Top 3 Instagram accounts for inspiration: @kraut_kopf; @eatthisorg; @cookrepublic

Favorite skin food ingredient and why: whole plant foods of all kinds. Cruciferous vegetables like broccoli for vitamin C to help grow new cells; sweet potato & pumpkin for beta-carotin which is the precursor for Vitamin A, aka. the main active ingredient in Retin-A. Legumes & pumpkin seeds for fiber and zinc, which has healing properties and fights acne. Healthy omega 3s from hemp seeds and walnuts.

Go-to quick, healthy meal: During this time of year, all types of soup! Super quick as all you require is vegetables, some vegetable stock powder and maybe some coconut cream. It also limits food waste as you can use whatever veg might be close to going off!

Skincare mantra: good skin comes from within so if you eat healthily and a balanced, plant-focused diet then your skin will thank you. Additionally, always use sunscreen!

Recipe:  10 Minute Rice Noodle Stir-Fry

 Ingredients:
* ½ pack of wide rice noodles
* any vegetables, such as bell pepper, zucchini, broccoli, bean sprouts, carrots etc.
* ½ block of firm organic tofu
* 1 medium onion
* 1 thumb-size piece of ginger
* 1 clove of garlic
* soy sauce (we like no-soy soy sauce from this brand, chili flakes and lime juice – to taste

Directions:

1. Boil some water in your kettle and pour over the dry rice noodles. Cover and leave to sit for approx. 5-7 minutes, stirring occasionally.

2. In the meantime, prep your veggies by washing and slicing into strips. Finely chop your
garlic and ginger.

3. Heat a little bit of oil in a large pan or wok and fry off your onions, garlic and ginger until translucent and fragrant. Add your tofu and pan-fry until lightly browned and crispy on both
sides.

4. Add your vegetables to the pan and stir-fry until close to being fully cooked.

5. Drain your rice noodles and add to your pan. Season with soy sauce, chili flakes and lime juice to taste.