Sunburn healing foods 

When I get sunburn, the first thing I do is head for the fridge! That’s because certain foods may help boost your skin’s defences and repair past damage, while others may reduce inflammation caused by sunburns. Five delicious inflammation-fighting, antioxidant-rich foods are: spinach, tomatoes, black raspberries, pomegranate and dark chocolate. Sure, you still need sunscreen, a hat and your chic shades, but these age-proofing edibles are also must-have accessories.

Let’s take spinach, as it’s in season right now. A 2006 study by Australia’s Queensland Institute of Medical Research found that, “Green leafy vegetables are good sources of folic acid, vitamins A, C and E, the carotenoids lutein and zeaxanthin...which may help boost the skin’s natural defence against damage caused by UV rays.” Further, it reported that, “an increase in consumption of these foods may help to reduce the risk of skin cancer recurring among those with a previous history by up to 55 percent.” (Read more here.)

Pick up some spinach from a local farmers’ market and try this quick and easy salad. Your skin — and taste buds — will thank you.

Spinach Salad With Homemade Dressing
Serving size: 8
Prep. Time: 15 min.

Dressing
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tsp. Dijon mustard (grainy is better)
1 tsp. brown sugar
1 tsp. sea salt
Freshly ground pepper to taste


Salad
1 cup thinly sliced red onion*
1/3 cup sweetened dried cranberries
8 cups fresh baby spinach leaves, washed
1 cup black raspberries, or sliced strawberries
2/3 cup candied pecan halves

*Tip: Let sliced onion stand in cold water for 20 minutes. This will help to take away the sharpness. Drain and pat dry on paper towels.

1. Combine all the ingredients for dressing in a glass jar or plastic container. 
2. Cover tightly and shake vigorously to blend.
3. Taste and adjust the seasoning.
4. In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them.
5. To assemble the salad, place the spinach, onion and black raspberries or strawberries in a large mixing bowl.
6. Shake the dressing and pour over the salad. Toss the salad.
7. Garnish with cranberries and pecans.
8. Serve immediately.

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Sonya Kaute is the founder of Eco Chefs - A Canadian company that prepares ready made frozen meals that tailor to dietary needs such as gluten-free, dairy-free and vegetarian options. Eco Chefs ready meals are all natural, preservative and additive free.