Recipe: Sunscreen Soup (microwave and blender)

SUNSCREEN SOUP
Servings: 4

1 large cantaloupe, cubed
2 Tbsp honey
Juice of 3 limes
Pinch of ground cardamom
4 strawberries (garnish)

Microwave cantaloupe on medium for 2 minutes. Blend with remaining ingredients until smooth. Serve in chilled bowls; garnish with strawberries.

"You actually can add skin protection by eating certain foods. While it doesn't replace the use of a high-SPF sunscreen, certain nutrients have been shown to help block ultraviolet (UV) sunlight.

Studies show that carotenoids, found in red, yellow, and orange fruits and vegetables, have reduced sunburn in humans. Good choices include pumpkin, red bell peppers, butternut squash, carrots, tomatoes, sweet potatoes, and cantaloupe.

Perillyl alcohol found in tart cherries and peppermint leaves halted cancer formation in a study where human cells were placed under intense UV light.

Lutein and xeoxanthin found in spinach, kale, chicory, collard greens, lettuce, and green peas stopped UV-induced cell growth in animals.

The antioxidants found in green tea prevented DNA damage to skin cells exposed to light at a University of Wisconsin-Madison study.

Limonene, found in oranges, limes, and lemons, was found to reduce skin cancer risk by 34% in a University of Arizona study.

Fish oils protect against sunburn and DNA changes. Good sources include wild salmon, tilapia, and bay scallops."

Source: Prevention Magazine