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Author: Nourish

WIN a Copy of The Right Bite on Goodreads

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Enter the competition HERE for a chance to win 1 of 10 copies of The Right Bite by Jackie Lynch – your survival guide to eating healthily on the go. The giveaway ends on Thursday, May 26.

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Bran muffin or chocolate chip? Which wine is likely to add the most inches to your waistline red, white or sparkling? And if you re dying for a pizza, how can you keep the damage to a minimum?

The Right Bite is a practical guide to help people navigate the minefields of everyday eating and make healthy choices when nutritious food is not easily available – such as in coffee shops, office lunches or the cinema.

It’s easy to follow a healthy diet when you’re in control of your shopping list and the contents of your fridge. But as soon as you step outside the front door, it can get a lot more complicated. Walk into a coffee shop, a bar or the cinema, and making the right decision can be a lot more challenging and confusing.

The Right Bite is here to help – with accessible, practical advice for all those everyday occasions, you can make the smart choice even when healthy options are limited. Each chapter focuses on a different eating environment – from Breakfast on the Go to Working Lunches, Takeaway Food, Pubs, Picnics, Barbeques and the Cinema.

For each situation The Right Bite then explores the type of foods likely to be available and compares them, explaining the main health pitfalls and highlighting top picks. A ham and cheese croissant is a better option in a coffee shop than a skinny muffin for example! The Right Bite explains why, providing useful insights with a down-to-earth approach. Packed with design features and small enough to slip in your handbag, this is the one-stop guide for anyone wanting to eat healthily in the real world.

Try This Easy to Make Griddled Salad with Basil & Tahini Dressing!

Posted on by Nourish

The delicious tahini dressing with a citrussy zing and the sweetness of basil lifts the flavours of griddled vegetables and makes a rich and satisfying lunch. The dressing also tastes good with falafels or as a dip.

GrilledVegSalad

Serves: 4
Preparation: 30 minutes
Cooking: 40 minutes

Ingredients:
4 large courgettes, thinly sliced lengthways
2 aubergines, thinly sliced lengthways
1 fennel bulb, cut into quarters and thickly sliced
1 small head of cauliflower, thickly sliced
4 large portobello mushrooms, thinly sliced
1 tbsp olive oil or melted coconut oil
4 large handfuls of mixed salad leaves, such as dandelion, mint, parsley, coriander, mustard, beetroot greens, rocket and kale,
to serve

Tahini dressing:
60g/2¼oz/¼ cup tahini
250ml/9fl oz/1 cup orange juice
zest and juice of ½ lemon
2 garlic cloves, crushed
¼ tsp ground sea salt
1 small handful of basil leaves

Method:

  • Preheat the oven to 100°C/200°F/Gas ½ and put a plate inside to warm. Heat a large, ridged griddle over a medium- high heat.
  • Put all the vegetables in a large bowl and add the oil, then toss gently to coat the vegetables and tip into the griddle. You may need to cook these in batches. Spread the vegetables out evenly. Cook for 8–10 minutes until marked with golden lines on one side. Reduce the heat, if necessary, to avoid burning.
  • Meanwhile, make the dressing. Put all the ingredients into a blender or food processor, then process on high speed for 30 seconds, or until the dressing is smooth and creamy.
  • Leave to one side to allow the flavours to develop.
  • Turn the vegetables over and cook for 8 minutes, or until there are golden lines on the second side.
  • Transfer the cooked vegetables to the warm plate while you cook the remaining batches. Put the salad leaves on a large serving plate and put the cooked vegetables on top, then drizzle with the tahini dressing.
  • Serve immediately

Adele McConnell is the founder of the hugely successful vegan food blog, vegiehead.com, and was the winner of the prestigious ‘Vegan Food Blogger Award’ by The Vegan Woman 2012. She loves sharing her passion for vegan food. Watch her inspiring, easy-to-follow cookery demonstrations on her YouTube channel.
Adele MacConnell - 100 Vegan Recipes

“Feed your soul, taste the love: 100 of the best vegan recipes”

The Vegan Cookbook by Adele McConnell

Click for more info!

 

Vegetarian Recipe – Pepper and Tofu Saltado

Posted on by Nourish

Saltado is a Peruvian one-pan dish with an Asian influence. Traditionally made with beef, this vegetarian version features marinated cubes of tofu, new potatoes and red peppers in a herby, spicy tomato sauce.

7-Tofu & Pepper Saltado

Serves: 4
Preparation time: 20 minutes, plus 1 hour marinating
Cooking time: 45 minutes

Ingredients:
6 tbsp dark soy sauce
3 heaped tsp hot chilli paste
400g/14oz firm tofu, drained, patted dry and
cut into cubes
3 tbsp olive oil, plus extra if needed
450g/1lb new potatoes, peeled and cubed
2 large onions, chopped
2 large red peppers, deseeded and cut
into chunks
4 large garlic cloves, crushed
2 tsp ground coriander
2 tsp ground cumin
1 tbsp white wine vinegar
550g/1lb 4oz tomatoes, skinned, deseeded
and chopped
2 large handfuls of mint leaves, chopped
2 large handfuls of coriander leaves, chopped

Method:

  • Mix together 2 tablespoons of the soy sauce and 2 teaspoons of the chilli paste in a large, shallow dish. Add the tofu and turn until it is coated in the marinade. Leave to marinate for 1 hour.
  • Twenty minutes before the tofu is ready, heat the oil in a large, deep frying pan over a medium heat. Add the potatoes and fry for 16–18 minutes, turning regularly, until golden and crisp all over. Remove the potatoes with a slotted spoon and drain on kitchen paper.
  • Add the tofu to the pan and cook for 10 minutes, turning occasionally, until golden all over. Remove from the pan and drain on kitchen paper.
  • Add more oil to the pan if needed, then add the onion and cook for 6 minutes until softened.
  • Add the red peppers and cook for another 3 minutes until tender. While they are cooking, mix together the garlic, ground spices, vinegar and the remaining soy sauce and chilli paste, then add it to the pan with the tomatoes and 5 tablespoons water.
  • Cook for 5 minutes, stirring regularly, until the tomatoes break down to make a sauce.
  • Return the cooked potatoes and tofu to the pan with three-quarters of the herbs and heat through. Serve sprinkled with the remaining herbs.

Nicola Graimes is an award-winning cookery writer and former editor of Vegetarian Living magazine. She has written more than 20 books.

Veggienomics-Vegetarian-Cookbook-by-Nicola-Graimes

Veggienomics by Nicola Graimes is available now with free UK postage

Order the book here

Garlic Roast Salmon with Courgettes and Olives

Posted on by Nourish

Lightly roasting courgettes/zucchini with garlic and herbs brings out their sweet flavour without losing their naturally sweet crunch. I use a mixture of yellow and green courgettes/zucchini in this recipe but do just use green if the yellow ones prove elusive.

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Ingredients:
3 large courgettes/zucchini
3 garlic cloves, sliced
2 tbsp olive oil
16 cherry tomatoes
4 salmon fillets
2 lemon wedges
handful of parsley, chopped
handful of basil, chopped
16 pitted black olives
sea salt and freshly ground
black pepper

Method:

  • Preheat the oven to 190°C/375°F/gas 5.
  • Slice the courgettes/zucchini diagonally into bite-size chunks. Place in a bowl with the garlic, olive oil and some salt and pepper and toss together.
  • Line a deep roasting tray with baking paper. Spread out the coated courgettes/zucchini, scatter over the cherry tomatoes and place the salmon on top of the vegetables.
  • Squeeze the juice from the lemon wedges over the salmon and then nestle the wedges among the vegetables. Sprinkle over the parsley. Place in the middle of the oven and bake for 15 minutes until the fish is cooked through.
  • Take the tray out of the oven, lift off the salmon fillets and leave to one side on a warm plate. Add the basil and olives to the tray and stir to mix through the courgette/zucchini mixture.
  • Return the tray to the oven for 5 minutes until everything is warmed through.
  • Serve the salmon on top of the vegetable and olive mixture.KM

You can find more delicious recipes on Healthy Speedy Suppers by Katriona MacGregor.

Katriona MacGregor is a chef, cookery writer and journalist who writes a hugely popular weekly column for The Telegraph. Her personal experience of stress, fatigue and autoimmune thyroid disease has lead her to create recipes that are simple to make but focus on good ingredients and wholesome food.

HealthySpeedySuppers_WEL_Cover

Katriona MacGregor
Healthy Speedy Suppers
£16.99, available from May 2016

 

 

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Sticky Toffee Tray Bake in Our Office

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EmmaOur Export and UK Sales Executive Emma loves baking from Gee Charman’s Guilt-Free Baking, and sharing her cakes with us in the office. We can’t wait to try her sweets, that normally don’t last more than five minutes, and also become a good opportunity to have a little chat during a busy day. And all guilt-free! This time Emma surprised us with a Sticky Toffee Tray Bake, and it was truly delicious. You can follow Emma on Instagram.

My favourite baking book at the moment is Guilt Free Baking and that’s not because I’m slightly biased, but because everything I’ve baked from it so far has been delicious! I’m no baking whizz but I do love the exactness of baking – follow the recipe, how can you possibly go wrong? So I saw the sticky toffee tray bake recipe whilst browsing this book (for maybe the hundredth time) and had to give it a go. It’s particularly great for sharing in the office (maybe), and easy to transport. Perfect!

guilt-free baking

Firstly pre-heat your oven. I always forget and have to wait… 180/350/Gas mark 4. Also prepare your tray. I used a 12 x 8 inch tray, but you could easily use a couple of smaller ones and be creative with your portion sizes.

The thing I liked about the recipe is that there are not hundreds of complicated or expensive ingredients to buy. They’re all ingredients that you would have in your kitchen, with very little buying needed. If you have a food processor, the next part is easy. I realised a little late on that our hand blender at home wasn’t going to make this a simple step. But in the face of this challenge, I persevered and managed to blend the dates to within an inch of their datey life. With the dates, add the vanilla coffee essence and the bicarbonate of soda. I found adding the warm water helped with my lack of food processor as I pulverised them into a smooth puree.

Guilt Free baking

Next the butter and sugar is beaten together in a separate bowl until it’s light and creamy. Add the eggs one at a time so as not to curdle your mix. Once these are in, it’s time to add the date mixture. Now, this next bit is a delicate affair so please be patient with this otherwise you will end up with scrambled egg. I’ve not tried egg and toffee pudding before, maybe it’s the next thing, but I didn’t feel it was appropriate to share this with the team. Add the mixture in little by little folding gently, and finally fold in the flour.

Guit free baking 2

Now you have everything combined, add this to your tin(s) and bake for 30 minutes until a skewer or kitchen knife inserted into the middle comes out clean. Leave this to cool in the tin for now, or if you’re particularly brave (impatient) you could take it out and leave to cool on a rack so it cools quicker.

Whilst waiting patiently for the bake to cool, you can make the sauce. It is both easy to make and delicious. Pour the condensed milk, sugar and butter into a saucepan and gently melt it together for a few minutes until it starts to turn darker brown and thickens up.

This isn’t in the directions, but I cut the bake before pouring over the sticky toffee mixture. There’s guidance for portions per recipe, which gives you an idea of your calorie intake if you stick to it. Though to be honest when you’ve made many of these recipes, calories fly out the window! I found that having pre-sliced the bake, the toffee went everywhere. In my opinion, this is a GOOD thing!

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The photos are courtesy of my glamorous assistant, and partner Maria who had first choice on which square to have first. Again, the recipe doesn’t say this but we had a (small) spoon of cream on the side. I’ve had several sticky toffee puddings but this definitely went down as one of the more delicious versions. You’ll be pleased to know that this will keep for up to five days if you have an air tight container to store it in. Though to be honest if you work in an office like ours, any sweet treat won’t last more than five minutes!

Ingredients:
350g/12oz/2 cups pitted dates
2 tsp vanilla extract
4 tbsp coffee essence
2 tsp bicarbonate of soda
75g/2½oz butter, softened
200g/7oz/heaped ¾ cup caster sugar
4 eggs
400g/14oz/3¼ cups self-raising flour

For the sauce:
150ml/5fl oz/scant ⅔ cup light condensed milk
100g/3½oz/heaped ½ cup dark soft brown sugar
50g/1¾oz butter

51bqP28OCqL._SX387_BO1,204,203,200_

Gee Charman
Guilt-Free Baking
Available from Nourish in August 2015

 

 

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Meet Jackie Lynch

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Jackie Lynch is the author of The Right Bite, a practical guide perfect for urban life, to help people make healthy choices on the go, when Jackie Lynchnutritious food is not easily available. Last week Jackie visited Nourish offices in Angel, and we took this opportunity to have a chat with her about her work, and to know the behind the scenes of writing The Right Bite. You can listen to Jackie Lynch podcast, or download it from iTunes.

Jackie is a Registered Nutritional Therapist and runs the WellWellWell clinics in West London. Passionate about the importance of good nutrition for optimum health, she creates practical nutrition programmes suitable for a busy 21st century lifestyle. Jackie also provides advice and support for a range of blue chip companies, in the form of individual consultations for staff, nutrition workshops and menu analysis and has acted as a food consultant for brands such as Tetley. She is a regular contributor to the Mail on Sunday and the Net Doctor website and her advice features in a wide range of other national media. Visit her website at www.well-well-well.co.uk.

The book is practical and friendly. Each chapter has a Right Bite box, so if you are in real hurry, what you have to do is flick through the book and find the right option for you. – Jackie Lynch

 

JAckie 2

 

RightBite_cover

Jackie Lynch
The Right Bite
£6.99, available from Nourish Books.

 
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SPECIAL OFFER! Celebrate the World Book Day With Us Today and WIN a Book of Your Choice

Posted on by Nourish

World Book Day The World Book Day was designated by UNESCO as a worldwide celebration of books and reading, and is marked in over 100 countries around the globe. The origins of the day we now celebrate in the UK and Ireland come from Catalonia, where roses and books were given as gifts to loved ones on St. George’s Day – a tradition started over 90 years ago.

We want to be part of this festival, giving away one of Watkins Publishing books of your choice! Simply tell us how you are celebrating books in this day, following us and sharing a photo on our Facebook, Twitter or Instagram!

We will select up to 5 winners and this special offer is valid only for today!

The winners will be able to choose one of the books available on our website.

Snack Garden Review : Healthy and Tasty Snacks

Posted on by Nourish

 

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Today we received a box from Snack Garden and really enjoyed these snacks with everyone in the office. We love supporting small businesses, and these nutritious and satisfying munchies are a perfect and healthy snack to share during a busy day.

The idea of Snack Garden started from Ivan, an Hungarian man who after travelling all around the world and missing a healthy snack during his journeys, decided to create this all natural snacks, vegan and gluten free. Ivan and his family produce two fantastic snacks: the vacuum-fried crispy veggie chips and freeze-dried tropical fruit.

vaccum fried veggies

When we opened the veggie chips we were surprised to see round pods green beans, sliced sweet potatoes, squash and carrots. As they are lightly salted, we found them delicious and really addictive. The texture is very crispy and the crunchiness is light and salty, This combination  works really well for us. They are perfect for an afternoon break and to eat just by themselves.

fruit

The freeze-dried tropical fruit contains strawberries, bananas and pineapple. They are sweet and tasty, and the texture is quite hard, so we found them ideal as a mid-morning snack with a natural yogurt or in the porridge. With a bowl of warm milk, they also make a perfect breakfast. Kids would love this snack for the sweet taste and also for the mix of exciting colours.

On Snack Garden’s website we read that these products are completely free of preservatives, added sugars, trans fats and excessive sodium. We couldn’t agree more, they make a great alternative to snacks rich in sugar and still they are tasty and crispy.
If you want to know more, check their website, where you can also find delicious recipes and contact details.

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Breakfast Pancakes For Your Little Ones

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Today is Shrove Tuesday, also known as the International Pancake Day, so what a better way to celebrate it than enjoy making pancakes with your little ones.These healthy and delicious pancakes recipes are extracted from The Big Book of Recipes for Babies, Toddlers & Children by Bridget Wardley & Judy More, a brilliant book that takes you and your children to an exciting culinary journey, and also contains a wealth of information on child nutrition. You can make them for breakfast or as a snack idea for an afternoon break, these recipes are easy to prapare and enjoyable for the whole family.

Chocolate Banana Pancakes

Preparation time: 20 minutes
Storage: Suitable for freezing; best made just before serving, but batter can be made the night before and kept in the fridge

Ingredients:
125g (4½oz) plain flour
1 tsp baking powder
1 egg
200ml (7fl oz) milk
1 tbsp vegetable oil
¼ banana, chopped
2 tbsp chocolate chips

International Pancakes Day

Method:

  • Place the flour and baking powder in a bowl, and add the egg, milk and oil. Mix until almost smooth. Stir in the banana and chocolate chips.
  • Heat up a large frying pan or griddle, adding a little oil if needed. Drop spoonfuls of the batter in the frying pan/on to the griddle, allowing room for each pancake to spread.
  • Cook on a medium heat until bubbles appear and the undersides are golden brown.
  • Turn and cook the other sides until golden.
  • Serve immediately or keep warm in the oven until all are cooked. Serve with sliced banana and maple syrup.
    Makes 8–10 pancakes

Oaty Breakfast Pancakes

Preparation time: 30 minutes
Storage: Suitable for freezing; best made just before serving, but batter can be made the night before and kept in the fridge

Ingredients:
225g (8oz) plain flour
110g (4oz) oats
2 tbsp baking powder
2 eggs, beaten
450ml (16fl oz) milk
4 tbsp vegetable oil

Method:

  • Place the flour, oats and baking powder in a bowl. Add the eggs, milk and oil and mix well. Heat up a large frying pan or griddle, adding oil if needed.
  • Drop spoonfuls of the batter into the frying pan/onto the griddle, allowing room for each pancake to spread.
  • Cook on a medium heat until bubbles appear and the undersides are golden brown.
  • Turn and cook the other sides. Serve immediately or keep warm until the rest are cooked.
  • Top with berries and maple syrup. Makes 16–20 pancakes

Pecan Pancakes
Preparation time: 20 minutes
Storage: Suitable for freezing; best made just before serving, but batter can be made the night before and kept in the fridge

Ingredients:
400g (14oz) mixed flours and fine grains,
such as buckwheat, maize meal,
brown rice flour and quinoa
1 tbsp baking powder
1½ tsp bicarbonate of soda
3 eggs
150g (5½oz) natural bio-yoghurt
500ml (1 pt) milk
4 tbsp runny honey
4 tbsp vegetable oil
100g (3½oz) toasted pecan nuts, chopped

Method:

  • Mix the flours, baking powder and bicarbonate of soda together. In a separate bowl, whisk the eggs, yoghurt, milk, honey and oil together.
  • Add the wet ingredients to the dry ingredients and mix. Stir in the chopped pecans.
  • Heat up a large frying pan or griddle, adding oil if needed. Drop spoonfuls of the batter into the frying pan/onto the griddle, allowing room for each pancake to spread.
  • Cook on a medium heat until bubbles appear and the undersides are golden brown.Turn and cook the other sides.
  • Serve immediately or keep warm until the rest are cooked. Serve with slices of banana and extra honey.
    Makes 18–20 pancakes

For more recipes from The Big Book of Recipes for Babies, Toddlers & Children, visit our blog, and click here to get more information about the International Pancake Day.

#cookingwithchildren #internationalpancakeday

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Bridget Wardley & Judy More
The Big Book of Recipes for Babies, Toddlers & Children
£12.99
Available from Nourish Books

 

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Chinese New Year Favourites / Lemongrass & Ginger by Leemei Tan

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Learn more about Asian food and celebrate the Chinese New Year with Lemongrass & Ginger by Leemei Tanvibrant, a book that includes a stunning collection of recipes inspired by China, Thailand, India & Sri Lanka, Vietnam & Cambodia, Japan & Korea, Malaysia & Singapore, the Phillipines, and Indonesia. Follow the recipe below if you want to try a delicious Cantonese steamed fish. In China, the whole fish symbolizes abundance, and steamed whole fish is a must during Chinese New Year, as it symbolizes a wish for abundance in the New Year. 

LemongrassAndGinger-e1354651351880-300x383

Winner of the World Gourmand Award for Best Blog Cookbook, Leemei Tan’s debut book offers up vibrant, modern Asian food. Asian cooking combines wonderfully pungent, aromatic spices, herbs and flavourings with imaginative methods, a wide array of ingredients and tastes that explode in your mouth. For many people, though, these hugely enjoyable dishes seem too complicated to make at home. Leemei shows that this isn’t the case, and that anyone can master the art of cooking Asian food.

Cantonese steamed fish
Steaming is one of the most important techniques used in Chinese cooking, and is a very healthy way to cook that retains the flavours of the food, too. A bamboo steamer is ideal, but if you want to steam larger items, such as whole fish, then a wok is handy. You can serve it with a bowl of steamed rice.

Serves: 4
Preparation time: 20 minutes, plus 45 minutes soaking and marinating time
Cooking time: 10 minutes

Ingredients:
1 x 800g/1lb 12oz whole red snapper, sea bream, sea bass or any other white-flesh fish, scaled and gutted by your fishmonger
1 tomato, sliced
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp Shaoxing rice wine
30g/1oz dried mushrooms, such as shiitake, porcini or Chinese mushrooms, soaked, drained and thinly sliced
1cm/½in piece of root ginger, peeled and cut into fine matchsticks
2 spring onions, cut into matchsticks
freshly ground black pepper

Lemongrass&Ginger

Method:

  • Rinse the fish inside and out under running cold water and pat dry with kitchen paper. Using a sharp knife, make three diagonal slits on both sides of the fish. Arrange the tomato on the base of a heatproof platter that will fit inside a wok. Lay the fish on top.
  • Mix together the soy sauce, oyster sauce, sesame oil and rice wine in a small bowl and season with pepper. Pour the sauce over the fish and sprinkle over the mushrooms and ginger. Cover with cling film  and leave to marinate in the fridge for about 20 minutes.
  • Place several round cookie cutters or a wire cooling rack with legs  at least 2.5cm/1in tall inside a wok. Leaving a minimum gap of 1cm/½in below the steamer, add water to the wok and bring to the boil over a medium-high heat. Set the heatproof plate with the fish on the rack and steam, covered, for 10 minutes, or until the flesh separates from the bone easily and looks opaque when a fork is inserted. Keep an eye on the level of the water, adding more boiling water if necessary. Two minutes before the end of cooking, sprinkle over the spring onions. Serve immediately with boiled rice.

Lemongrass & Ginger by Leemei Tan is available from Nourish Books, online and in the good stores.

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Recipe Review/ Lemon and Garlic Griddled Chicken with Green Mash

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Nourish books are full of recipes ideas, some of them require a dedicated time, some others are quick to make during a working day evening, and if you can combine them with the company of a good friend, then it is even better. After pondering awhile over Jo Pratt’s In the Mood for Healthy Food, our Associate Publicist Jillian and her friend decided to go for the Lemon and Garlic Griddled Chicken with Green Mash recipe. They definitely had a lot of fun and enjoyed the making of this delicious recipe with a glass (or two) of red wine.

Jo Pratt’s In the Mood for Healthy Food is chock-full of gorgeous recipes, so picking one for dinner was both easy and difficult. Easy because you can’t really go wrong, and difficult because it took ages to settle on one thing!

We finally decided on Lemon and Garlic Griddled Chicken and Green Mash, due to its short list of ingredients and simple preparation, as well as the tantalising promise of hot creamy mash on the very gloomy first night of February.

As the chicken has to marinate for at least half an hour we set about doing that right away, and it took only a few moments to zest and juice the lemon, grate in some garlic, and sprinkle in seasoning. With that poured over the chicken and popped into the fridge, we had the time to sit down with a glass of wine before needing to start on the mash.

After a glass (or two), we chopped the leek and courgette, and got those simmering away. Mixed with the scent of garlicky lemon already floating around, the kitchen started smelling wonderful.

Lemon and Garlic Griddled Chicken and Green Mash cutting

Next went in a can of cannellini, some chicken stock, and frozen peas, and as they all cozied up together in the pot we chopped some basil and grated the parmesan, getting everything ready at the same time.

Lemon and Garlic Griddled Chicken and Green Mash cooking

Half an hour passed quickly, and the chicken came out of the fridge and into the pan. As soon as the lemon-garlic marinade hit the heat there was a delicious sizzling sound and smell. A few minutes on either side and the chicken was done at the same time as the mash.

In went the fragrant basil and the sharp cheese, and it was time to eat.

The chicken was deliciously flavourful, and the mash was creamy and moreish. Knowing that it was comprised of beans and veggies made us have no qualms about having multiple helpings.

This meal is easy to prepare, quick to make, and everything comes together simultaneously, giving you a warm, nutritious, and totally delicious meal. We were too full for dessert, but were tempted by the Blackberry and Honey soufflés! There’s always next time…

Lemon and Garlic Griddled Chicken and Green Mash final

Serves: 4
Preparation time: 20 minutes, plus at least 30 minutes marinating
Cooking time: 15 minutes

Ingredients:
4 skinless, boneless chicken breast fillets
juice and zest of 1 large lemon
4 garlic cloves, crushed
2 tbsp olive oil
sea salt and freshly
ground black pepper

For the mash:
1 tbsp olive oil
1 large leek, finely diced
2 courgettes/zucchini, finely diced
800g/1lb 12oz canned cannellini beans, drained
150g/5.oz/1 cup frozen peas, defrosted
125ml/4fl oz/. cup hot chicken stock
1 bunch of basil, leaves and stalks finely chopped
50g/1.oz/. cup finely grated Parmesan cheese
2 tbsp extra virgin olive
oil

Get in touch! If you want to review one of our recipes, you can write to nourishbooks.community@gmail.com.

index

 

Jo Pratt
In the Mood for Healthy Food
£ 20.00, available from Nourish Books

 

 

 

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Saimaa Miller is This Month’s Instagrammer

Posted on by Nourish

Meet Saimaa Miller, author of Aussie Body Diet, recently published in paperback. To honour the UK release of Aussie Body Diet, she is taking over our Instagram account for the next two weeks. Take a look at her photos visiting Nourish Books Instagram, and keep updated with her latest posts from Australia.

What is Aussie Body Diet?
The Aussie Body Diet is quite simply a fad-free approach to your health. It is about changing your relationship with food, thoughts and movement, with the understanding that it’s all about balance. The Aussie Body Diet is an entirely different approach. It’s designed to help you achieve optimal wellbeing, reach a happy weight and have you feeling the best you’ve ever felt. Readers will discover the seven secrets to optimum health, learn which type of detoxer they are, and be able to devise the program that is right for them. The book has an array of amazing tips that will help guide readers along the way. With case studies from celebrity clients that reveal their experiences and advice that are very encouraging.

Saimaa Miller

How does Aussie Body Diet differ from other diets?
The Aussie Body Diet is based on traditional naturopathic principles. I am an accredited naturopath, nutritionist, herbalist, health coach and detox specialist. I have been working in the health industry for twenty years, long before it became the delightful trend it is now. So this diet is different as it combines several areas of technique along with many years of hands on experience. It is a holistic program, which means treating not just the body, but also the mind.

What is the first step to start an Aussie Body Diet?
The art to a successful detox and first step to an Aussie Body Diet is planning. Preparing your mind by setting goals and clearing your calendars and much as possible. Preparing your body by clearing out the fridge and pantry and doing the shopping before you start and asking for support from your loved ones.

Aussie Body Diet

What is The Last Resort and can you tell about your experience as an health coach?
The last resort is an organic detox spa located in North Bondi. The Last Resort was created with the understanding that only when mind, body and spirit are in harmony, can true beauty and total wellbeing be achieved. We have a seamless team of health experts whose sincerest desire is to attend to individual needs, we offer you a range of healing therapies to balance the body, restore optimum health and allow clients to realise their true potential.

When I opened The Last Resort in January 2005, folks would question my spa business of organics, health and cleansing. Ten years on, and I am truly honoured to say I have worked with thousands of people from all walks of life, with nutritional and cleansing programs. When you are ready to take responsibility for your health, the results are simply life-changing, and always for the better.

Do you have a favorite recipe?
Moroccan fish skewers with millet salad found on page 86 of Aussie Body Diet & Detox Plan. Because it’s beautifully light and hearty.

What are 3 kitchens hacks for a Aussie Body diet?
Cold-pressed juicer. Great knives and a beautiful wooden chopping board. Vita-mix blender.

If you want to know more about Aussie Body Diet, you can visit Saimaa Website or our website.

Watkins Media Limited
Shepperton House unit 11
89 Shepperton Road
London, England
N1 3DF

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Watkins Media Limited
Shepperton House unit 11
89 Shepperton Road
London, England
N1 3DF

Google-plus-g Facebook-f Twitter Instagram Youtube Meetup Rss

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