Everyone wants to rid their cellulite – it is without a doubt the most common query that arises in my inbox.
Without wanting to sound like a television commercial-
and while there is no pinpoint solution, there are so many mechanics within your body that you can support in order to even out your skin tone down there. Seriously.
Firstly, cellulite does not occur simply from excess fat – I know of many a skinny girl who is covered in the stuff.
– Hormonal (too much estrogen)
– Genetic (dam)
– Lack of connective tissue (food to the rescue)
And with many people taught to choose skinless and boneless meat cuts for fear of animal fat there is little wonder that they will ever develop the connective tissue they desire.
Collagen-rich bone broth will give your skin the equipment that it needs to help itself. This is why I love a good osso buco, lamb shank stew or bowl of authentic chicken soup. Anything where you add animal joints to a meal will increase the collagen content – and boy does it taste nice too!
Gelatin rich bones are fantastic for boosting your ow collagen. Gelatin, essentially the cooked form of collagen, is also a much cheaper form of botox if you were thinking of going down that route…
Traditionally diets were filled with gelatin, as most people knew the importance of stewing a whole joint of meat in order to extract the full array of minerals and amino acids from the meal (and also to prevent wastage!). Today, we remove all the ‘offending’ bones, meaning we miss out on integral nutrients, nutrients that help to pacify inflammation – it is little wonder why we always get sick!
Now while it is all very well to make your own bone broth and wack it into your diet- why not incorporate the bone into a recipe?
Below is my recipe for sexy skin:
a gelatinous, creamy soup that melts in your mouth..perfect for these colder winter nights.
Cauliflower & Ham Hock Soup
1 onion, sliced
1 Head of Cauliflower roughly chopped
1 Litre (4 cups) water (can add more if you want a thinner soup)
1/2 tsp freshly ground black pepper
1 sprig of fresh thyme
1 ham hock
2 carrots, diced
1 cup sliced celery
Celtic sea salt to taste
cracked black pepper to serve
- Put the onions, water, pepper and thyme into a large saucepan.
- Add the ham bone, bring slowly to the boil, reduce heat and simmer half-covered for an hour.
- Add the carrots celery, cauliflower and cook for another hour.
- Remove thyme and discard.
- Take out the ham bone, cut all meat from the bone removing any skin, shred the meat up.
- Allow the soup to cool and with a barmix, blend the soup until creamy.
- Return all the meat back to the soup. Prior to serving add a dash of salt and cracked black pepper.
If you let this cool and let it sit in the fridge- the next day you may notice that your soup has turned to jelly.
That’s what you want.
Rest assured once you heat it up- the soup will melt back into a creamy consistency.
And on a plus side- this soup is excellent to transport to work because you are guaranteed it won’t leak into your handbag. 😉