Eat your way to a healthier beard // Nº2

It’s time for the second instalment of beard-nourishing recipes and listen up herbivores, this one’s for you. Liam Hemsworth was named as PETA’s Sexiest Vegan and he sports some fantastic face fuzz, which just goes to show you don’t need to stockpile your freezer with steak if you’re planning in some serious beard growth in the run up to winter.


We’re kicking off the first veggie recipe with falafel burgers because they’re super quick and cheap to make, which is ideal when you get to the end of the month and are craving something healthy but are scraping out the dregs of your overdraft because you’ve overspent on rooftops bars and day festivals. Not only good for your budget, but chickpeas have a high protein content (19 grams per 100 grams compared to 18 grams in cod) which is essential for supporting the fibre structure and maintaining hair thickness.

Add in vitamin Bs and C from tomato, garlic and onion by making some salsa and you’re also boosting collagen production, which strengthens the capillaries that supply the hair shafts and also aiding to stop hair loss. Give them a go even if you’re not a veggie, or win guests round next time you host a BBQ by prepping some of these the night before. 

For the burgers: 
* 1 x can of chickpeas 
* 2 x finely chopped garlic cloves 
* 2 x tsp of ground coriander 
* 1 x chopped onion 
* 1 x handful of flat-leaf parsley, chopped 
* 2 x tbsp. of plain flour  

For the salsa: 
* 4 x ripe vine tomatoes 
* 1 x handful of fresh coriander 
* 1 x small red onion 
* 1 x chilli 
* ½ lime, juiced 
* 1 x tbsp. extra virgin olive oil 
* salt 
* pepper 

1. Prep your salsa first by chopping and mixing together your tomatoes, coriander, onion and chilli, then add the lime juice, olive oil, salt and pepper to taste. This really could not be simpler but homemade salsa will be sure to impress.

2. Next, drain your chickpeas and pulse them in a blender or food processor until they’re coarsely broken up. Add in the chopped onion, garlic, parsley, coriander and flour and pulse again until evenly combined. Rub some flour between your hands and mould the mixture into four patties. Heat some olive or coconut oil in a large, flat-bottomed non-stick pan and fry on each side for 5 minutes until golden. 

3. Serve in a bun or pitta with hummus, salsa and lamb’s lettuce, or with a side salad and sweet potato wedges if you’re looking for a gluten-free option. Sweet potatoes will add a boost of beta-carotene which makes Vitamin A, used by the body to make sebum, our natural conditioner for skin and hair.

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