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Elizabeth Peyton-Jones may be 49 but she could easily pass for a something. The naturopath and herbalist, whose clients include large corporations and celebrities such as actress Thandie Newton, 42, believes that everyone can look younger and healthier simply by changing what they eat and how they cook.

And yet we expect to be at the top of our game without realizing that if you want to have clear, glowing skin, sparkling eyes and a body that works well, then your diet is fundamental. Peyton-Jones, a married mother of two stepchildren, has been practicing for 20 years now. She became interested in nutrition after getting a bacterial infection and being brought back to health by a friend armed with fruits and veggies.

She is amazed at how the world has changed since then, how ideas that used to be unusual juicing good, sugar bad are now mainstream. Her approach is heartfelt, but it is also refreshingly straightforward and, most importantly, practical.

Peyton-Jones worries that thinking around nutrition has become too faddish. The only things you can do wrong with food are to oversalt it, oversugar it, overcream it and overcook it. Our approach to food, she says, has become too complicated. And thanks to celebrity chefs and cooking shows, we set our standards so high that we are afraid of cooking for ourselves. Eating her way means you eventually reach your optimum weight. It is very difficult to be fat on this diet. People are always surprised by how much I eat.

Just let them inform your thinking around food. The Kindle edition is available to buy online now. Pretty much everything in a box or packet. These are addictive, as they make your body crave more of them. Food addictions are tough to crack, and my rule of thumb is to allow a week for each year of addiction.

Nuts offer major youth-giving bonuses and can be substituted for every kind of dairy. Just take one cup of nuts — almonds, perhaps, or cashews — and whizz in a blender with two cups of water. Alternate varieties for a range of flavors and benefits. Eating a couple of Brazil nuts a day is thought to decelerate the arrival of gray hair, while pistachios contain an anti-inflammatory that strengthens skin. Herbs have antioxidants and are anti-inflammatory.

They do pretty much all the youth-giving you need: Chuck handfuls of parsley, coriander, dill and other leafy herbs into casseroles minutes before serving. Use herbs as you do vegetables: Make soups with them, or eat them raw in salads. Garlic and turmeric are in my top youth-giving foods for their hormone-balancing, anti-inflammatory properties, and mint and nutmeg are up there, too. The cooking process should retain maximum nutrients and antioxidants in all our food, to sustain us and keep us looking and feeling younger.

Steam frying is my top way to cook rejuvenating, tasty meals, because it brings the richness of frying with less than 1 teaspoon of oil that tiny amount helps us to absorb the essential fat-soluble vitamins A, D, E and K. Eat ripe and red as they then contain more lycopene, an antioxidant that protects against cell deterioration and keeps you looking and feeling younger.

Eat four times a week for younger-looking skin, hair and nails. Eat in guacamole and salads or use for creamy smoothies, soups and puddings. An antioxidant and anti-inflammatory. Use raw for maximum pungency. Grate and mix with natural yogurt, cider vinegar or grated apple as a sauce for pulses or fish. Nothing beats cucumber for dewy skin. Underrated and underused in the West, radishes are fabulous detoxers; if ever you feel like an inner cleanse, eat a radish.

They are low-cal, high-fiber and anti-inflammatory. Delicious raw in salads or steamed with other vegetables; they add a sharp antidote to any sweetness. Naturally high in sugars, parsnip is very high in soluble and insoluble fiber, which reduces blood cholesterol and helps gut function. Juice raw with other vegetables it adds sweet creaminess , roast, use in soup. Kale is a nutritional powerhouse, probably the most palatable way to get a big shot of calcium in a low-cal way.

High in protective carotenes and anti-inflammatory, these help regulate blood sugar and are youth-giving for skin and muscles. Roast to make into soups, or add to casseroles, curries and risottos. Go for these over regular mushrooms: They offer a rejuvenating boost.

They reduce cholesterol and help fight infection and disease. A good little youth-giving helper, full of vitamins C and E, potassium, magnesium and dietary fiber. These buttery, nutty legumes are a great low-fat, high-protein option. They help to reduce cholesterol and blood sugar and are high in iron and molybdenum, a mineral that helps detox the sulphites in processed foods and wine.

Use in hummus, falafel, pies, curries, casseroles, soups or salads. Powerfully nutrient-dense, high not just in vitamins and minerals but in cancer-fighting compounds and amino acids that help detox at a cellular level, this is the Holy Grail of anti-aging.

Carrots contain high levels of beta carotene and other antioxidants, with protective powers against cancer, heart disease, high cholesterol and even sight problems. Juice, eat raw or cooked in soups, breads and cakes. Buy organic, or always peel them, as the skin can harbor pesticide residues. Currants are super-rich in GLA gamma-linolenic acid , which is very good for skin. Eat raw with coconut cream or add to ice cream. Try frozen when fresh is not available. This is highly alkalizing, and a good source of minerals and fats that fight bacteria and fungi.

Good for lowering depression and boosting memory. This Peruvian grain is a great protein source for the gluten- and wheat-free.

Cook on its own or chuck raw into soups and casseroles. Try quinoa flour when baking. Crunchy, tangy and bittersweet, they act as an anti-inflammatory and artery declogger, and also protect against heart disease and viral infections.

US Open to serve good 'taste' at charity foodie event. View author archive Get author RSS feed. Elizabeth Peyton-Jones is a naturopath and herbalist who has cracked the code to looking youthful. Handout Elizabeth Peyton-Jones may be 49 but she could easily pass for a something. Eat nuts Nuts offer major youth-giving bonuses and can be substituted for every kind of dairy. Why cooking methods matter The cooking process should retain maximum nutrients and antioxidants in all our food, to sustain us and keep us looking and feeling younger.

The 20 best foods to keep you young Tomatoes Eat ripe and red as they then contain more lycopene, an antioxidant that protects against cell deterioration and keeps you looking and feeling younger.

Raw, paste, canned; all are good. Avocados Eat four times a week for younger-looking skin, hair and nails. Cucumbers Nothing beats cucumber for dewy skin. Use raw in juices, salads and cold soups. Radishes Underrated and underused in the West, radishes are fabulous detoxers; if ever you feel like an inner cleanse, eat a radish. Parsnips Naturally high in sugars, parsnip is very high in soluble and insoluble fiber, which reduces blood cholesterol and helps gut function.

Kale Kale is a nutritional powerhouse, probably the most palatable way to get a big shot of calcium in a low-cal way. Juice, steam, steam fry. Squash and sweet potatoes High in protective carotenes and anti-inflammatory, these help regulate blood sugar and are youth-giving for skin and muscles.

Shiitake mushrooms Go for these over regular mushrooms: Add to soups, casseroles, savory dishes and omelettes. Kiwis A good little youth-giving helper, full of vitamins C and E, potassium, magnesium and dietary fiber. Eat raw or juice. Chickpeas These buttery, nutty legumes are a great low-fat, high-protein option.

Asparagus Powerfully nutrient-dense, high not just in vitamins and minerals but in cancer-fighting compounds and amino acids that help detox at a cellular level, this is the Holy Grail of anti-aging. Serve as a starter or side, or chop into salad. Carrots Carrots contain high levels of beta carotene and other antioxidants, with protective powers against cancer, heart disease, high cholesterol and even sight problems.

Eat raw in salads; juice; or even make into a tea. Black and red currants Currants are super-rich in GLA gamma-linolenic acid , which is very good for skin. Coconut milk This is highly alkalizing, and a good source of minerals and fats that fight bacteria and fungi. Grill or bake with tart flavors: Eat raw, fermented in sauerkraut or lightly steamed.

Quinoa This Peruvian grain is a great protein source for the gluten- and wheat-free. Pomegranates Crunchy, tangy and bittersweet, they act as an anti-inflammatory and artery declogger, and also protect against heart disease and viral infections.

Use in salads, in sauces with meat, or as a relish. Read Next US Open to serve good 'taste' at charity foodie event.

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