Pumpkin
Did you know that pumpkin’s orange hue is from carotenoids? Carotenoids are wrinkle-fighting plant pigments that help neutralize free radicals in the skin, keeping them from damaging the cells that fast-forward aging. Pumpkin is filled with vitamins A, C, and E, as well as powerful enzymes that help to cleanse the skin. Pumpkin also has hydrating properties. All this good stuiff is found in the pulp, not the seeds ( I know they are good to eat too).
Pumkin Smoothie Recipe:

Strawberries

I LOVE Strawberries. They are one of my favorite fruits. Did you know that strawberries have more anti-aging vitamin C per serving thanan orange? Research published in the American Journal of Clinical Nutrition shows that people who eat foods rich in C have fewer wrinkles and less age-related dry skin than those who don’t. Vitamin C helps fight free radicals, which damage cells and break down collagen, leading to fine lines.

For smoother, more hydrated skin, apply a natural-berry mask like the one below once or twice a week. Don’t forget to eat vitamin c-rich foods everyday.

Ingredients

2/3 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
3/4 cup canned plain pumpkin puree
3/4 cup packed light brown sugar or 1/3 cup Splenda Sugar Blend for Baking
2 large eggs
1/4 cup canola oil
1/4 cup dark molasses
1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl.
3. Whisk pumpkin, brown sugar (or Splenda), eggs, oil and molasses in a second bowl until well combined. Stir the wet ingredients into the dry ingredients until no traces of dry ingredients remain. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.
4. Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.