Skin deep and delicious

If you want to keep your skin from drying out in the winter chill, you should use moisturizer and drink plenty of water. But nutrition also plays a role in keeping the largest organ of your body (yes, your skin) healthy and supple.

Not surprisingly, the foods that provide the most lubrication are generally the foods with the highest fat content. Don’t consider this your carte blanche to run off and order a plate of fries with mayo, however. The list of foods that can keep your skin soft without increasing your cholesterol count (and waistline) is actually pretty sizable.

If you’re a nutrition-label reader, look for foods that are high in the omega 3 and 6 fatty acids (salmon and tuna are good sources) and vitamin A (green leafy vegetables and sweet potatoes).

Studies have shown that zinc is essential for keeping your skin soft and healthy. Zinc is a co-enzyme, one of those nutritional keys that helps unlock the other vitamins, minerals and enzymes in your body.

Your body apparently also needs it to produce collagen, which you probably know is essential to young-looking skin (if you didn’t, you’re not watching enough prime time television).

Curiously, some of the foods that top the “healthiest foods� list actually stop your body from absorbing zinc; the fiber in whole grains and nuts (and something called phytic acid) bind with the zinc and make it inaccessible, nutritionally.

One solution is to cook or bake those nuts and grains, which is convenient for most of us, since Americans don’t consume a ton of uncooked grains. Nuts, too, are generally roasted and not raw.

Another solution, and an attractive one at this time of year: granola. All those nuts and fiber are a nice antidote to the refined flours and sugars that we consume during the holiday season.

Another boon: some handsomely packaged homemade granola can be a perfect gift for someone you know and like but can’t necessarily spend a lot of money on. Granola is inexpensive and easy to make, and it can be customized to suit your own taste or the taste of your intended.

And, to get back on the nutrition track here, granola is a good source of the mineral silicone, which does more than just power your computer and enhance your figure. When ingested, it can keep your skin moist and glowing.  It’s found in the two main ingredients of granola: oatmeal and nuts.

Granola is infinitely adaptable. Feel free to change this recipe to suit your personal taste. When I made a sample batch this week,  I took a handful of mixed nuts (mostly pecans, pistachios, cashews and peanuts) and crunched them in a food processor before mixing them with the oatmeal; use whatever nuts you have handy but keep in mind that peanut allergies are common these days; and that pecans, walnuts and sunflower seeds are particularly good for your skin.

Canola oil, also an ingredient, is another good source of skin nutrition.

If you like dried fruit in your granola, add it after the grains and nuts have cooked and cooled — or just before you eat.

                                                                                      Maple pecan granola

                                                                                   About 8 small servings

1 cup good rolled oats such as McCann’s; 1 1/2 cups nuts such as pecans, walnuts, sunflower seeds,            

cashews; 1/4 teaspoon salt; 3 tablespoons maple syrup;  2 tablespoons honey; 1 teaspoons canola oil

Preheat your oven to 325 degrees. Line a cookie sheet with parchment paper (or grease  it with some butter, but be forewarned that the syrup and honey might do some damage to your cookie sheet).

Unless you like whole nuts in your granola, grind the nut mix in a food processor until the pieces are a size that suits you.

Combine the oats, nuts, sweeteners, sugar and oil in a large bowl and stir thoroughly. Spread evenly across your cookie sheet (this mixture makes enough to cover one standard-sized sheet). Cook for 15 to 20 minutes, until the surface just browns.  

You can stir your granola occasionally while it bakes if you like it flakey. Otherwise, just leave it flat and let it cook into one large flat “cake� that will crumble as you transfer it to a food storage bag or other air-tight container.

Latest News

Love is in the atmosphere

Author Anne Lamott

Sam Lamott

On Tuesday, April 9, The Bardavon 1869 Opera House in Poughkeepsie was the setting for a talk between Elizabeth Lesser and Anne Lamott, with the focus on Lamott’s newest book, “Somehow: Thoughts on Love.”

A best-selling novelist, Lamott shared her thoughts about the book, about life’s learning experiences, as well as laughs with the audience. Lesser, an author and co-founder of the Omega Institute in Rhinebeck, interviewed Lamott in a conversation-like setting that allowed watchers to feel as if they were chatting with her over a coffee table.

Keep ReadingShow less
Reading between the lines in historic samplers

Alexandra Peter's collection of historic samplers includes items from the family of "The House of the Seven Gables" author Nathaniel Hawthorne.

Cynthia Hochswender

The home in Sharon that Alexandra Peters and her husband, Fred, have owned for the past 20 years feels like a mini museum. As you walk through the downstairs rooms, you’ll see dozens of examples from her needlework sampler collection. Some are simple and crude, others are sophisticated and complex. Some are framed, some lie loose on the dining table.

Many of them have museum cards, explaining where those samplers came from and why they are important.

Keep ReadingShow less