Capsicum & Cashew Dip | for beautiful hair, skin & nails

[RECIPE] Serves 4 |  30 mins go-to-wo

This dip looks gorgeous, tastes delicious and makes you look and feel fabulous. It’s another recipe I created for  the Balmoral Boatshed Beauty Food Bar . Enjoy

Skin, hair and nails..this dip has got you covered! Capsicum is a rich source of vitamins A and C, which attack free radicals in the body and defend against damage to your skin’s structural integrity. Specifically red capsicum contains lutein and zeaxanthin, antioxidants that help to maintain your skin’s youthful appearance by increasing skin’s elasticity while protecting the skin against the inflammation and damage of UVB radiation. Think of it as an internal sunscreen! Cashews are rich in copper, an essential component of many enzymes. One copper-containing enzyme in particular, tyrosinase, converts tyrosine to the pigment melanin, which gives hair and skin its colour. Cashews also contain good sources of protein, which is an essential to building healthy and strong hair and nails.

3-4 capsicums charred on the grill

1/3 cup olive oil

handful raw cashews

1/2 tspn smokey paprika

1 clove garlic

balsamic glaze or pomegranate molasses

salt & pepper to taste


  1. Chargrill your capsicums in one of two ways (see TIPS & TRICKS below for two methods)
  2. Add capsicums, cashews, garlic, oil, paprika and glaze or molasses to food processor or blender and whiz until a creamy consistency.
  3. Add salt and pepper to taste. Adjust consistency with more oil if you need it to be a bit runnier – remember it will firm up in the fridge.

Methods to chargrill capsicums..


  1. Take the whole capsicums and grill them on a naked flame, turning constantly until skins have blackened (charred) all over.
  2. Pop capsicum in a bowl and cover with plastic or into a plastic bag wrapped in a towel to steam, soften and cool down.
  3. Peel off the black skin, remove seeds and white membrane, chop roughly.

OPTION TWO ( less messy way to chargrill  but smokey flavour NOT as intense)

  1. Cut the top and tail off each capsicum, slice in half,  remove seeds and white membrane
  2. Brush the skin of each half with oil then place under the grill skin facing up.
  3. Grill until skin has blackened. (charred)
  4. Place warm capsicums into a freezer bag, close by twisting and then wrap this bag in a tea towel. The capsicums will steam themselves.
  5. Wait until the capsicums are soft then remove from bag.
  6. Remove the blackened skin, roughly chop.

Serve on a platter with some veggies and crackers..simple as that!


be delicious.... inside and out


Ain’t No Juice Like a Cold Pressed Juice

As an avid user of a Vitamix I don’t have twang of guilt in advocating this ‘cold pressed’ style of juicing because it is so different. And you are going to hate me but if you have an older style clunker of a centrifugal juicer (like me) move it on.

I’ve been testing the Kuving’s Silent Juicer because on 7th Sept (first sat of the month) we are setting up a luk beautifood bar at The Sydney Morning Herald’s Pyrmont Growers Market (more on that in another post!) and want to offer organic cold pressed beauty juices + green smoothies.

So what makes it so good? With this type of juicing a huge amount of pressure is applied to the fruits and vegetables to extract the nectar directly from the pulp without applying heat. This pressing action helps keep the nutrients and enzymes intact, as well as creating an incredible consistency to the juices. Like the blender (because every goes in) the nutrient content of the juice is the closest thing you’ll get to eating raw fruit and vegetables. And it’s those nutrients that are going to keep you looking and feeling beautiful.

And it loves fibrous vegetable like beetroot & carrot – 2 of my favourite veggies for juicing that don’t really suit the blender. Plus when you make almond milk you don’t have to strain it – make sure you soak your nuts overnight.

The magic is in the colour and the pure beauty of a single juiced vegetable, herb, fruit of nut. Keep them separate and blend to taste as required.

What do you want from your juices?


You need: Vitamin A, Vitamin C, Vitamin K, antioxidants (Lycopene)

Juice these: Kale, Spinach, Almonds, Kiwi, Blueberries, Apricots, Tomatoes


You need: B Vitamins, Vitamin E, Potassium, Luetin, Beta-Carotene, Carotenoids

Juice these: Avocado, Zucchini, Pumpkin, Watermelon, Almonds

Brighten your complexion

You need: Manganese, Vitamin A, Vitamin C

Juice these: Mint, Oranges, Strawberries, Carrots

Reduce inflammation

You need: Vitamin C, Vitamin E, Anthocyanins

Juice these: Cucumber, Beetroot, Pears, Brocolli, Cherries, Grapes, Nectarines

Read more about what these beauty nutrients can do for you here.

Some other positives of this style of juicing include the fact that the juice will not separate upon settling and will keep up to three days in the fridge, so you can save time with a bulk juicing session that will last you a few days. The insoluble & soluble fibre stays in suspension. I must also include the added benefit of juicing in silence; cringe no more at the early morning whizzing and whirring that dare disturb the slumber of the kids (or hubby!)…we wish! And of course the advantage of dry pulp comes second only to the simplicity of cleaning the thing!

I spent the afternoon cold-pressing a colourful variety of my favourite fruits and vegetables – everything from apples to avocados. The results were a vibrant rainbow of fruity and veggie liquids. The next part of the fun was mixing the juices to create an array of Beautifood mocktails balancing out the beauty benefits with taste & extraction output.

Here are some of my favourite mixes. Some of them may seem obscure but you must taste before you judge!

  • Almond, pear, ginger, tumeric and carrot
  • Pear, fennel, lemon juice & rind
  • Avocado, banana and mint + ice (thru the mincer add-on)

The juices looked so pretty you just new you were nourishing not only your body but your soul too.

The cold pressed juice experiment

The cold pressed juice experiment

So much juice, so few glasses..
So much juice, so few glasses..

Veggies are a girls best friend..

Veggies are a girls best friend..

Red cabbage
Red cabbage – skin puffiness protector!


Reduce inflammation with beetroot



Vitamin A&C = antioxidants = fight free radical = minimise wrinkles |  lutien & zeaxanthin protect skin from sun damage & increase skin elasticity


Carotenoids + Vitamin A protect against free radicals and the skin wrinkling they cause.


Brighten your complexion with orange


The Vitamin A in kale helps stimulate collagen formation giving it a youthful, firm appearance.