As we navigate thru this Fall season and work our way into Winter. Our skin goes through stress not just from everyday life, but environmental changes most certainly affect our skin. You may have noticed already visible signs of increased dryness, maybe more fine lines and wrinkles are showing up. So how do we work with these daily challenges? 

Visible signs of aging are a result of multiple factors, both internal and external. Even if you are diligent with sun protection, the internal aging process can still lead to thinning skin and the appearance of fine lines. 

This brings me to where I am today in my process of anti-aging. I like evidence based technology in skincare. Biopelle has patented technologies that can help combat both extrinsic and intrinsic signs of aging cause by both external and internal factors.

Tensage Antioxidant Defense Serum is by far one of my favorites in my arsenal of products agains skin refinement, anti-aging and especially for reversing the visible signs of photo-damage. Each day I work hard to prevent the loss of moisture in my skin, the reduction of collagen and elastin.  So how does this powerful serum do this? It's called SCA Biorepair Technology. Delivering results with growth factors, this oil-free daily serum ( I use it in the am) helps with environmental protection, offers superior antioxidant defense and overall calming my skin to provide a luminous glow.

I combine this with a healthy lifestyle to ensure I am giving my body the best shot at ultimate health. One sweet quick recipe is my seasonal pumpkin soup. This one warms your heart and kicks your skin in to glow mode for sure. 

Skin Glow Pumpkin Soup

Makes 4-6 servings

Ingredients:

1 dried bay leaf

3 tablespoons Tremella mushroom powder (white jelly mushroom)

½ teaspoon coriander

¾ teaspoon cumin

1 ½ teaspoon yellow curry powder

1 teaspoon sea salt of choice

1 tablespoon butter

1 ½ cups shallots

4 cups broth ( chicken or veggie broth)

3 Tablespoons coconut whipping cream

1 cup filtered water

3 ½ cups roasted pumpkin puree** or 2 cans canned plain organic pumpkin

¼ cup toasted pumpkin seeds for garnish

Fresh ground pepper for garnish

** Puree of pumpkin - Cut in half, remove inside seeds and stringy material. Coat with olive oil and sea salt and bake for 45 mins at 350 degrees F.  Allow to cool and scoop flesh.

Prepare

Saute onions in butter, add spices, and garlic. Medium heat, be careful do not burn, about 5 minutes.

Add stock of choice, bay leaf, mushroom powder and pumpkin puree, stir to combine. If you want to thin your soup add the filtered water. Raise heat to bring mixture to a boil, then reduce heat and simmer for 10-15 mins. 

At the 15 min timer, remove bay leaves and blend with an immersion blender. Stir in cream before serving.  Once in your soup bowl add fresh black pepper, and toasted pumpkin seeds. 

Bonus: Add freeze dried mushrooms crumbled on top to add amazing flavor and texture.  Toasted Pumpkin Seeds thrown on top - always a winner!

Cheers to your good health,

Coleen