What To Eat For Better Skin

From Wendy Rowe, Celebrity Makeup Artist and Author of Eat Beautiful

Skin changes with the seasons and so what you eat should change, too. There is no quick fix, no one recipe that will cure you of a skin complaint; instead it’s about commitment to a balanced, healthy diet throughout the year. That doesn’t mean it needs to be hard or complicated – it’s totally achievable as part of your every day life even if you think you can’t cook! I’m constantly traveling through time zones and climates for my work, but even so, I know that you can achieve amazing skin through eating fresh, seasonal produce and paying attention to proper skincare and exercise. Don’t forget to have a laugh and enjoy yourself, too. It’s fine to allow yourself the odd treat now and then; you need to have fun!

Red Cabbage Salad


Have you heard of the paleo diet? It’s all about eating as the early humans might have done – so lots of meat, fish, vegetables and fruit and no cereals, dairy or processed foods. This is essentially a paleo recipe, being mostly vegetables and a little fruit. The red cabbage is the key ingredient for your skin, though the apple and carrot are beneficial, too, and broccolini is a good source of complexion-clearing vitamin B2. The salad is a favorite of mine – a dairy-free take on coleslaw, traditionally made with white cabbage. The red cabbage both looks better, in my view, and is much nicer to eat raw.


1 carrot, finely sliced

1 green apple (unpeeled), cored and finely sliced

1⁄4 red cabbage, finely sliced

1 tbsp sliced almonds

1 piece of broccolini, finely sliced


1 tbsp extra-virgin olive oil

1 tbsp apple cider vinegar

1 tsp chopped fresh dill

1⁄2 tsp celery seeds

1⁄4 tsp ground turmeric

1⁄4 tsp paprika

1⁄2 tsp sea salt

1⁄2 tsp ground black pepper


Place the carrot, apple, cabbage, almonds and broccolini in a bowl.

Place the ingredients for the dressing in a small jar or bowl and stir well before pouring over the chopped salad ingredients and mixing together thoroughly.

Kale Soup


I’m not a huge fan of strict “detox” diets, but I do know when it’s time to rein in any bad behavior or overconsumption and “eat clean” – and this soup really helps me to do that. I always make it during such times and the nutrient boost really helps me to feel like I’m back on track; it tastes amazing and filling and works to flush out the system, all the while feeding my skin and restoring a glow. This is a really easy meal.


1 large fennel bulb, roughly chopped

1 leek, roughly chopped

1 tbsp olive oil

1 tbsp raw coconut oil

1 onion, chopped

2 garlic cloves, finely chopped

1 tbsp vegetable bouillon powder or 1 vegetable stock cube

10 kale leaves, large stems removed, roughly chopped

Handful of spinach

Sea salt and black pepper

1 tsp grated nutmeg, to serve


Preheat the oven to 400°F.

Place the fennel and leek on a baking sheet or roasting pan, add the olive oil and toss together. Bake in the oven for 15–20 minutes.

Melt the coconut oil in a large saucepan over low heat. Add the onion and garlic, place a lid on the pan and sweat for about 5 minutes or until the onion is translucent and softened.

Pour 5 cups of water into the pan and add the vegetable bouillon powder or stock cube. Add the roasted fennel and the leek, along with half the chopped-up kale leaves. Season with salt and pepper and give everything a stir.

Bring to a boil and leave to bubble away for 20 minutes. Add the remaining kale and all the spinach, then simmer over medium-low heat for another 10 minutes.

Let cool down slightly, then purée until smooth in a stand-alone blender or using an immersion blender. Reheat as needed and sprinkle with nutmeg to serve.

Fig Salad


Good for detoxifying the system, figs add a touch of natural sweetness, providing a healthier alternative to processed sugars, which can be detrimental to your skin.


3½ oz burrata or buffalo mozzarella

2 fresh figs, quartered

2 large handfuls of arugula

1 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar

Fresh basil, to serve


Break the burrata or mozzarella into bite-sized pieces and place in a bowl with the figs. Add the arugula and mix well to make sure everything is evenly distributed.

Dress at the last minute, drizzling over the olive oil and balsamic vinegar in a zigzag motion, and scatter over basil leaves to serve.

Skin-friendly Frittata with Salsa Verde


I often make a frittata when I have friends over – it’s a wholesome dish that always looks great and so rustic, too. It looks even better served with the bright green parsley salsa verde on top. Onions and leeks contain a type of dietary fiber that acts as a probiotic within the body, feeding good bacteria and promoting a healthy gut, so vital for the proper absorption of nutrients from food.


Salsa Verde

2 scallions, finely chopped

2 tbsp chopped fresh

flat-leaf parsley

2 tsp balsamic vinegar

Juice of ½ lemon

1 tsp honey

4 tbsp extra-virgin olive oil

2 tbsp chopped almonds


1 tbsp butter

2 leeks, finely sliced

2 garlic cloves, finely chopped

2 sweet potatoes, peeled and cut into thin strips (see tip)

¼ tsp ground cumin

Leaves from 8 sprigs of thyme

8 medium eggs

Small handful of fresh flatleaf parsley, finely chopped

2 oz Parmesan cheese, grated

1 oz artichoke hearts from a jar or can, drained and cut in half

Sea salt and black pepper


Preheat the oven to 425°F.

Place all the ingredients for the salsa verde in a food processor and blend to the desired consistency.

Melt half the butter in a large ovenproof skillet over medium heat. Add the leeks and garlic and cook for 5 minutes until softened, then transfer to a plate and set aside.

Melt the remaining butter in the pan, add the sweet potatoes, cumin and thyme and cook over medium-high heat for 5–8 minutes until tender and golden. Remove the pan from the heat.

Remove the sweet potatoes from the pan and place on paper towels to absorb some of the moisture.

Place the eggs in a bowl with the parsley and Parmesan and whisk together.

Transfer the leek mixture and sweet potatoes back into the pan, add the artichoke hearts and mix. Season with salt and pepper and pour in the egg mixture.

Place the pan in the oven and bake for 15 minutes or until firm (see tip). Divide between plates and serve with the salsa verde.


Use a mandoline or julienne peeler, if you have one, for slicing the sweet potatoes into thin strips.

Finish off the frittata under the broiler, if needed, to get it properly crispy on top.

Reduce the calories by using coconut oil, not butter.

Click here to find out which vitamins you should be taking! Then read this guide to fiber-rich foods.

The New Potato and its materials are not intended to treat, diagnose, cure or prevent any disease or ailment.
All content on The New Potato (even when supplied by a medical professional) is intended for educational and conversational purposes only. Always seek the advice of your physician or healthcare provider before beginning any new diet, exercise regime, or wellness routine.