5 Healthy Recipes for Glowing Skin with STURM INSIDE

• ½ cup rolled oats
• 1 tablespoon chia seeds
• Pinch of salt
• 1 cup non-dairy milk
• 2 capsules SKIN PROTECTION

To one mason jar combine ½ cup of rolled oats, one tablespoon of chia seeds, a pinch of salt and one cup of non-dairy milk. Stir in your customized ingredients for whichever flavor you desire. Seal the jars and store them in the fridge for up to five days. Before enjoying, sprinkle two capsules of SKIN PROTECTION over the top of your oats, stir and serve. 

• 1 frozen banana
• 150 ml orange juice
• 2 pineapple slices
• 1 peach
• 1/2 tsp turmeric
• 1/4 tsp fresh ginger
• 1/2 tsp maple syrup
• 1 tsp lemon juice
• 2 capsules ANTI-PIGMENTATION

Add all the ingredients to a blender, and open two capsules of the ANTI-PIGMENTATION supplement and add to the mixture. Blend until smooth. Transfer into a bowl and decorate with your desired fruit, nuts, or granola.

• 5-6 mini-Persian cucumbers (or 1 large English cucumber)
• 2-3 ripe but firm peaches, sliced
  
  
  Sweet and Spicy Vinaigrette:
• 2 garlic cloves, crushed
• ½ teaspoon red pepper flakes, plus more to taste
• 2 tablespoons red wine vinegar
• 1 teaspoon pure maple syrup
• 2 tablespoons good quality extra virgin olive oil
• Kosher salt and black pepper to taste
• 2-3 tablespoons pine nuts
• 2-3 tablespoons golden raisins
• One handful of fresh basil leaves
• 2 capsules SKIN SUPER ANTI-AGING

Smash the cucumbers using the back of a heavy knife, until the cucumber cracks open into a few pieces and tear into rough chunks. Place  in a colander and sprinkle with a little kosher salt and place on top of a bowl. Allow the cucumbers to rest for at least 15 minutes, or up to one hour then discard any liquid collected in the bowl. Meanwhile, toast the pine nuts in a dry skillet over a medium-low heat and toss occasionally until golden brown. To make the vinaigrette, crush the garlic cloves and add them to a bowl, along with the red pepper flakes, vinegar, and maple syrup. Whisk to combine, then stream in the olive oil, whisking as you go. Open the SKIN SUPER ANTI-AGING capsules and pour the contents in. Finally, add the drained cucumbers to a large serving bowl with the sliced peaches and toss with the vinaigrette. Top with the toasted pine nuts, golden raisins, and slivered basil. 

• 1 tsp whole cumin seeds
• 1 tsp whole coriander seeds
• 2 tsp coconut oil
• 1 large shallot, chopped (about ¾ cup diced shallot)
• 1 medium zucchini, chopped
• 1 small bunch of celery, chopped
• 1 medium apple, peeled, cored, and chopped
• 3 inches fresh ginger, peeled and chopped
• 6 cups vegetable stock
• Sea salt and ground black pepper, to taste
• 4 cups kale and chard, chopped
• 1 14-ounce can full fat coconut milk
• 2 tbsp lime juice
• 2 capsules GOOD NIGHT

Heat a large, heavy pot over medium heat. Add cumin and coriander seeds and toast dry until fragrant for about one minute then remove, grind to a powder and set aside. Add the coconut oil into the pot and let it melt, then add the shallots and cook, stirring frequently, until soft and translucent. Add the zucchini, celery, and apple and stir, then add the ginger, cumin and coriander and stir again to distribute the spices among the vegetables before adding the vegetable stock. Season with salt and pepper. Bring the vegetables and broth to a boil and then simmer, stirring every couple of minutes until the zucchini is very tender. Add the chopped greens and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted, then remove from heat. Purée the soup with a stick blender then return to the pot and bring to a boil. Stir in the fresh lime juice, adjust the seasoning and serve with any garnishes you like. Add your GOOD NIGHT capsules once the soup has cooled by opening the capsules and stirring in the contents or take separately with water. *

• 1/2 cup unsweetened apple sauce
• 1/2 cup non-dairy milk
• 1 tbsp lemon juice
• 1–2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 1/4 cup oat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 capsules SKIN RECOVERY

In a large bowl, whisk together the apple sauce, non-dairy milk, maple syrup, lemon juice and vanilla extract. Next, add the dry ingredients and stir to combine until smooth. Heat up your non-stick skillet over a low heat and scoop about ¼ cup of batter per pancake on to the heated pan. Cook for about 4-5 minutes on each side. Mix in two capsules of SKIN RECOVERY with maple syrup to top the pancakes and enjoy.*