The Benefits Of Dry Brushing

Why dry brush?

Dry brushing increases your circulation, improves digestion, and allows the skin to absorb more nutrients!  Which in turn encourages new skin cell renewal.  You can dry brush your entire body - face included by following these simple tips and tricks:

Dry brushing:

- ALWAYS use natural brush/bristles 

- Pay extra attention to rough areas; elbows, knees, heels, and lymph rich areas; inner thighs and underarms!

- Natural exfoliant, allowing the skin to absorb more nutrients from your moisturizer

- Releases toxins

- Supports lymphatic drainage

- Helps boost energy (especially when done before a shower in the morning!)

- Increases blood circulation, and stimulates the skin

- Improves digestion

- Always move in the direction of your heart

Dry face brushing:

*when dry brushing your face make sure to do so very lightly and NOT every day, maybe twice a week (for dry skin) and oily skin can benefit up to four times per week. DO NOT dry brush over open wounds (face or body) inflamed or “angry blemishes”

- You can dry brush your face before or after cleansing in the morning or night, making sure your face is absolutely dry, with NO makeup!

- If you dry brush after cleansing your face give your face a splash of water afterward!

- Beginning at your décolleté (chest, collarbone) and work all the way up to your forehead

- You will want to do roughly five (light strokes!) per area

- After you have dry brushed, rinse with water and apply your favorite (gentle) serum or moisturizer

Whitney’s Delicata squash, sweet potato & lentil stew

(Option to serve over grains; farro, quinoa or wild rice)

2 tablespoons olive oil

2 cups onion, diced

4 large cloves of garlic, minced

3 - 4 cups delicata squash, diced (wash, do not peel! The skin adds nutrients, fiber and vitamins A&C) 

1 large sweet potato, diced (wash, do not peel! The skin adds more nutrients, fiber and potassium) 

1 bunch of spinach, chopped 

3 1/2 cups vegetable stock

2 tablespoons tomato paste

1 14oz can fire roasted diced tomatoes, with the juice! (fire roasted adds a great smoky quality)

1 14oz can coconut milk

1/2 cup lentils (red preferably, they have an earthier flavor) rinse and drain them

1 1/2 teaspoons ground cumin

2 teaspoons cinnamon

2 teaspoons curry powder

1/4 teaspoon cardamom

1/2 teaspoon chili powder

Red pepper flakes or cayenne pepper for some pep in your step (to taste) 

Salt and fresh ground pepper to taste



- In large pot, add the oil, onion and garlic, stir together. Bring the heat to medium and sauté for five minutes

- Add the squash, and sweet potato, stirring all together, add a dash of salt, and continue to sauté for another five minutes

- Add the vegetable broth, canned tomatoes (with juice!) the coconut milk, lentils, tomato paste and all of your spices. Stir well!

- Bring everything to a boil. Reduce to medium, stir occasionally, simmer for 15- 20 minutes uncovered

- With a slotted spoon take out the squash and sweet potato pieces, and set aside. They should be almost fork tender, but still have a bit of crunch! 

- Add any other seasoning that you’d like at this time; garlic powder, turmeric, red pepper flakes or cayenne pepper

- Using an immersion blender (or popping it in your regular blender in 2-3 batches) blend, blend, blend!

- Combine the blended stew, sweet potatoes, squash and chopped spinach in the pot for a few more minutes. The spinach will wilt, and bringing everything together to a cohesive temperature

- Serve in a bowl as a stew or over a hearty grain of your choice. Farro is my personal favorite, and nutritionally dense

* Farro is an ancient whole grain, with ten percent of your daily iron needs, and seven grams of both protein and fiber! 

* Option to garnish with cilantro parsley, or thinly sliced green onion!

This stew will stay well in the fridge for up to 6 days, and freezes well