Bridal Diet: Eat your way to beautiful skin

The bridal bubble can be extreme, nutrition is key when dealing with stress.

A large percentage of brides often opt for a Bridal Diet months leading up to the wedding, more often than not this turns into an unhealthy diet due to stress surrounding the wedding. We often see a lot of clients visiting our clinic prior to the wedding with inflamed and stressed out skin. Emotional states such as stress and anxiety have the ability to impact gut flora. Clear skin starts with a healthy gut! The Beauty Chef Cookbook was specifically created and designed for those seeking healthy, glowing skin! The over 150 recipes found in the book are gluten free and mostly dairy free, feeding your skin and gut. Pre-planning your meals by following this book will ensure you’re eating a healthy diet whilst feeding yourself the foods that are not only better for you but your skin! Here is one of our favourite BULK recipes. Snack foods are always handy to have around check this one out: CHOCOLATE & BLACK SESAME BITES

– makes 16 3 medjool dates, pitted 1/ 2 cup (125 ml) boiling water 1 cup (150 g) black sesame seeds 1/ 2 cup (75 g) sunflower seeds 1/ 3 cup (35 g) cacao powder 1/ 4 cup (25 g) desiccated coconut 1 tablespoon chia seeds 1 teaspoon vanilla bean powder pinch Himalayan salt 2 tablespoons coconut butter, melted 1 tablespoon maple syrup 2 tablespoons cacao nibs, for decorating RAW CHOCOLATE 1/ 4 cup (25 g) cacao powder 25 g cacao butter, coarsely chopped 1 tablespoon maple syrup 3 teaspoons coconut oil METHOD Soak dates in the boiling water for 10 minutes, or until softened. Meanwhile lightly toast the sesame seeds in a dry pan over low-medium heat for 2 minutes, or until they begin to smell nutty. Set aside to cool. Place the cooled sesame seeds and sunflower seeds in a high-speed blender. Blend to finely ground. Add the cacao powder, coconut, TBC chocolate BODY powder, chia seeds, vanilla and salt and blend to combine. Transfer into a large bowl. Place the softened dates and any remaining liquid, coconut butter and maple syrup in the high-speed blender. Blend until smooth. Add the dry mixture and blend briefly, until mixture begins to come together. Transfer back in the bowl and mix well to combine. Place the mixture on a large piece of baking paper. Press and shape into a compact square. Cover with another sheet of baking paper. Roll out to make an approximately 2 cm thick square. Trim the edges. Leave on the baking paper and transfer onto a tray. Refrigerate for 30 minutes, or until firm. Meanwhile to make the raw chocolate, half fill a small saucepan with water and bring to the simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melts. Stir to combine. Cut the set chocolate and black sesame mixture into sixteen squares. Dip a corner of the squares on the diagonal into the chocolate. Use a knife to spread and coat half of the square making a defined diagonal line. Place back on the tray. Sprinkle cacao nibs on the chocolate-coated top, to decorate. Refrigerate for 30 minutes, or until set. Store in an airtight container in the refrigerator for up to 2 weeks. Alternatively freeze for up to 3 months. The Beauty Chef Cookbook, $49.95