Your mom was right when she told you not to forget about sunscreen. What she didn’t specify was how you get your SPF! Did you know that certain foods can help your skin protect against sun damage?

Christine Dionese, an integrative health & food therapy specialist, (Garden Eats) is sharing this whole new way to save face this season: drinkable sunscreen. Not only is this concept fascinating, it’s delicious too – check out this recipe…

Your daily personal care routine likely includes a moisturizing sunscreen, but have you considered whether you’re consuming enough edible sunscreens to protect yourself from the inside out? Beyond protecting the skin, the idea of drinking and eating your sunscreen includes the healing and protecting effects of these plants down to the cellular level. Dark berries, avocados, carrots, cacao, cinnamon, camu and micro-algaes all contain flavonals and polyphenols to prevent free-radical damage that can be caused by excessive exposure to sun.

As far as topical sunscreens go, you might be surprised to know that a few natural fruit and seeds oils are packed with UBV and UVA protectants! My favorite is a combination of red-raspberry and carrot-seed oil. Comprised of approximately 83% essential fatty acids, red raspberry oil confers an SPF of 28-50 against UVB and SPF 8 against UVA rays. Carrot oil contains between 38-40 SPF.

Remember, lack of sun exposure is a health risk too, considering how many people are still deficient in vitamin D. To synthesize vitamin D efficiently, approximately 20 minutes of sun exposure a day without sunscreen will do the trick! Up your intake of these foods, slather on non-toxic protection and get out there in that summer sun!

Golden Carrot, Citrus & Lavender Italian Ice
Makes 2 generous servings


For part 1:
7 large carrots
3 Kirby or medium-sized cucumbers
1 freshly squeezed lemon
2 apples
½ tsp freshly sliced ginger
1 tsp camu camu berry powder
1 sprig English lavender leaves
2 Tbsp turmeric root
1 Tbsp bee pollen and royal jelly powder

For part 2:
2- 3 cups raw coconut water ice cubes 
3 freshly squeezed lemons
3 torn basil or shiso leaves
1 dropper standardized elderflower extract
lavender flower for garnish (optional)


First, juice all ingredients from part 1, extracting pulp (save and use for gazpacho or veggie burgers) and set aside.

Blend ingredients from part 2 with several handfuls of coconut-water ice until a slightly custard-like, but firm, texture is achieved. You may need to add more ice.

With an ice-cream scoop, scoop icy mixture into a wine glass, glass with a wide rim, or bowl.

Pour juice from part 1 to surround icy mixture, filling glass about half way or more, if desired.

Garnish with lavender flower.

Enjoy poolside, post-yoga or on any hot summer day!

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