Probably the scariest part of this menopause business is that it basically means we’re aging: soon come more wrinkles, retirement, dementia, frailty. I have every intention of reaching the age of 80, and if possible, way beyond it – but in the meantime, it’s best if I halt the most glaring signs of aging for as long as I can. Of course, this means I need to care for my skin so it stays moisturized and supple for a few more years.
There are many foods that can help you with this – I hold less faith in the expensive creams – and so far I’ve found plenty of the classic advice about it: vitamin E and Omega 3, vitamin C for collagen, the works. However, I was pleased to find this little gem that went a bit outside-the-box, touting beans as the perfect tool for skin and nail health. This is why this week’s culinary experiment is all about black beans, only instead of a heavy and rich stew I chose a spin on hummus, which may be one of the best low-calorie snacks out there.
- 1 can of black beans
- 2 tablespoons lemon juice
- 1 ½ tablespoons tahini
- ¾ teaspoons ground cumin
- 10 olives
- 1 garlic clove, peeled
- Salt, cayenne pepper, paprika to taste
- Place the black beans (with only half the liquid they come with), the garlic, tahini, salt, cayenne, paprika, cumin and lemon juice in the food processor and puree until silky. Garnish with olives.
It really is that simple! It makes for a delicious, low-calorie dip, or as an alternative spread on some whole wheat toast. You can drizzle some olive oil on top for the Omega-3s, the zinc’s taken care of thanks to the tahini. I loved the result so much, I’m thinking of making it a Saturday brunch regular. Between the energizing, healthy food and my Macafem pills to help with my hormones, I’m already feeling this will be a great year.