7 Winter Wonder Foods from India: Glow From Within, Naturally!

Ghee

This golden liquid isnt simply for cooking. Ghee, which is high in vitamins A, E, and K, nourishes the skin from the inside out, encouraging suppleness and warding off dryness. Enjoy a spoonful for a burst of wintery goodness, or swirl it into your khichdi or drizzle it over your dals.

Haldi (Turmeric)

With its strong anti-inflammatory properties, this colourful spice relieves dry, irritated skin. Use a pinch for a soothing Golden Milk drink, mix it into curries and dals, or even apply it as a natural face mask for glowing skin.

Makhana (Fox Nut)

Antioxidants and essential fatty acids, which help your skin stay hydrated and remain supple, are abundant in these little gems. Eat them raw as a snack, crush them into flour for gluten-free roti or pancakes, or incorporate them into your kheer for a creamy delight.

Almonds

Rich in vitamin E, a potent antioxidant that shields your skin from UV rays and environmental aggressors, these nutty pleasures are a great source of antioxidants. Eat them raw, add them to desserts, or blend them into a smooth and creamy almond butter for a tasty and healthy spread.

Honey

Not only is this natural sweetener a delight to the taste buds, but it also has a wealth of nutrients that are beneficial to the skin. Its humectant and antimicrobial characteristics keep your skin moisturised and help combat acne. Use a spoonful as a natural face mask for a dewy shine, or sprinkle it over your fruits and heated milk.

Spinach and Leafy Greens

Packed full of vitamins A, C, and K, these nutritional powerhouses support healthy collagen formation and skin cell regeneration. Your skin will appreciate you for the dose of wintery goodness they provide when you sauté them, add them to your dals, or combine them into smoothies.

Carrots

This vivid orange vegetable is a great source of beta-carotene, which your body uses to make vitamin A, which is essential for maintaining the moisture and UV protection of your skin. Roast them for a savoury and sweet side dish, eat them raw with a dip, or incorporate them into your soups and stews.