Looking to amp up your hair health from within? Try adding more nuts to your diet. High in fatty acids and protein, they can help keep your strands hydrated and strong. Check out these three delicious –– and nutty –– recipes that will nourish your hair in no time: 

Baked Aubergine stuffed with
roasted pumpkin, feta, and walnut

Loaded with healthy proteins to add that shine and luster you're looking for, try out this tasty recipe!

Author: Good Food
Recipe Type: Savory
Serves: 4

INGREDIENTS

2 large aubergines
200g/7oz pumpkin or squash (try kabocha or butternut squash)
100g red onion, thinly sliced
1 tsp cumin seeds (or use slightly less ground cumin)
2 garlic cloves, thinly sliced
4 tbsp virgin rapeseed or olive oil
2 tsp fresh herb (thyme, oregano, sage or rosemary work well)
100g feta cheese, diced
Large handful walnuts, lightly toasted and halved

For the courgette salad:
4 courgettes 1 lemon
2 tsp extra-virgin olive oil
Small handful mint leaves, chopped
Small handful flat-leaf parsley, chopped

INSTRUCTIONS

1. Heat oven to 400F. Cut the aubergines in half lengthways, leaving the stem in place (this can be removed when eating). Using a small sharp knife, scoop out the inner flesh, leaving a shell about 1cm thick. Chop the flesh and put into a bowl.
   
2. Peel the pumpkin or squash, remove the seeds, then cut into 1-2cm dice and mix with the chopped aubergine and red onion. Mix in the cumin, garlic and 2 tbsp oil and toss together with some salt and black pepper. Lay on a baking tray lined with parchment paper. Rub 1 tbsp oil over the aubergine halves and season. Place, cut-side down, on another tray lined with parchment paper. Bake for 15-20 mins, until the pumpkin and aubergine shells are almost cooked through.
   
3. Tip the pumpkin mixture back into the bowl and stir through the mixed herbs, feta and walnuts. Turn over the aubergine halves, then pile up the mixture inside. Drizzle with the remaining 1 tbsp oil and bake for 20 mins, at which point the pumpkin will be fully cooked. If it starts to colour too much, cover loosely with foil.
   
4. Meanwhile, make the courgette salad. Top and tail the courgettes, then slice very thinly into wide ribbons. Toss with the zest, juice of half the lemon and the oil. Leave for 10 mins to let the courgettes soften a little.
   
5. To serve, toss the herbs through the courgettes and cut the remaining lemon half into wedges. Place an aubergine half on each plate, pile up the salad beside it and serve with a lemon wedge.

*Photo and Recipe Credit: BBC's Good Food | bbcgoodfood.com | Everything about this dish is tasty.

Tropical fruit and nut muesli 

Start your morning the right way with this nut-infused muesli. 

Author: Good Food
Recipe Type: Breakfast
Serves: 8

Ingredients

250g jumbo oats
50g desiccated coconut
25g dark muscovado sugar
50g pumpkin seeds
100g mixture of chopped Brazil nuts and whole raw cashews
250g packet ready-to-eat tropical fruit
Yogurt, fresh blueberries, sliced banana and honey to serve (optional)

Instructions

1. Preheat the oven to 400. Put oats, coconut, sugar and pumpkin seeds on a large baking tray with sides, ideally nonstick. Mix in sugar and break up lumps with fingers, then add nuts.
2. Bake for 15 minutes, stirring every 5 minutes, until sugar starts to melt and nuts are lightly toasted. Tip into a big bowl and leave to cool.
3. Snip bite-sized pieces of tropical fruits into the mixture. Serve with chilled milk, yogurt and fruit
4. Store for up to 2 months, airtight.

*Photo and Recipe Credit: BBC's Good Food | bbcgoodfood.com | For the vegetarians among us! :)

fig and walnut slice

Packed with omega-3s (perfect for your hair) and healthy proteins, this recipe is a winner for your hair.

Author: Good Food
Recipe Type: Snack
Serves: 12

INGREDIENTS

50g whole almond, toasted
250g dried figs, hard stalk removed, chopped
50g dried apricots, halved
50g walnuts, halved
½ tbsp brandy
½ tbsp clear honey
Pinch ground cloves

Instructions

1. Pulse the almonds in a food processor until most are finely chopped. Remove and transfer to a bowl. Whizz the figs until they form a sticky paste, then add this to the almonds with the remaining ingredients. Mix well, then shape into a sausage and allow to dry, uncovered, in the fridge or a cool, dry place for a week.
   
   
2. Wrap and tie in baking parchment if giving away, then slice and serve alongside your favourite cheeses. Will keep in a cool place for up to 2 months.

*Photo and Recipe Credit: BBC's Good Food | bbcgoodfood.com | Thank you for this winning dish!