The products we put on our skin is only one part of the skin health equation. True beauty comes from health, and diet is an important part of staying healthy. It is possible to be healthy and still eat full, satisfying meals. The key is in making sure your food is made up of Biodynamic or organic meats, grains, fruits and vegetables, and that you stick to a regular, rhythmic schedule of meals.

Dr. Hauschka President Susan West Kurz writes in her book Awakening Beauty the Dr. Hauschka Way:

“We are beings of rhythm, and rhythm supports and carries life. Try to establish a rhythm to your meals . . . You will begin to find that you become more creative, as well as more efficient with your time, once you have a structure for the week.”

In her book, Susan provides menu suggestions, advice on establishing a healthy rhythm in your diet, and over sixty healthy, delicious recipes. Here on the site we're going to be featuring a new recipe from Susan every month. Be sure to keep checking back for the recipe of the month!

Recipe of the Month: February

Lentil Spinach Soup (p. 153)

Serves 4 to 6

1 cup green or brown lentils
1 bay leaf
1 celery stalk, roughly cut
7 cups water
3 medium tomatoes, chopped fresh or canned, juice reserved
1 teaspoon salt, plus additional to taste
3 tablespoons olive oil
1 large red onion, finely diced
2 garlic cloves, minced
3 tablespoons chopped parsley
7 tablespoons mellow barley miso
1 pound spinach, stemmed and cut into strips
Red wine vinegar
Freshly ground black pepper
Asiago, Parmesan or Romano cheese, grated

In a soup pot, combine the lentils, bay leaf and celery with the water, the reserved juice from the tomatoes and ½ teaspoon salt. Bring to a slow boil. While the lentils are cooking, heat the oil in a skillet and add the onion and the remaining ½ teaspoon salt; cook briskly for a few minutes, then lower the heat and stir in the garlic and parsley. Cook until the onion is soft. Add the tomatoes and combine with the lentils.

Remove ½ cup of the liquid, dissolve the miso in it and return the liquid to the pot. When the lentils are soft, add the spinach. Once the spinach has cooked down you may need to add more water. Adjust the seasonings with vinegar, salt and pepper. Top with grated cheese.