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Vegan Summer Skin Savers * Our Ethical Sandal Hotlist

For vegetarians

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SIMPLE

41DISHES

HEALTHY SUPPERS

FROM SCRATCH

Try our Aromatic

Courgette Curry

Live Lighter!

*

*

*

5:2 Diet Goes Veggie

Sugar-free Truffle Torte

Low-cal Tofu Bowls

REINVENT

YOUR SALADS

+ 6 Dressings to

Make Them Sing

Fearne Cotton's

Veggie Recipes

Everyday Eats

From Elly Pear

Pancakes with a

Protein Punch

Issue No.104 | PRICE: £4.99 | July 2017


July

FOOD * WELLNESS * LIVING

Ah summer, the season of all that’s light, bright and right in

the foodie world. But, while the recipes are far from winterstodge,

the loaded grilled cheese at barbecues, bottles of

blush in the beer garden or extra scoop on your sundae can

make the warmer months more calorific than Christmas! That’s

why we’re saying yes to wellness and serving up a generous

helping of healthy in this issue; we’re talking mindful cooking

with TV presenter Fearne Cotton, plus there’s salads

to inspire on p24: wave goodbye to limp lettuce and soggy

cucumber and say hello to crunchy veg, creamy cheese

and sweet fruit (yes, even fruit!). I can’t wait to tuck into the

strawberry & pesto pasta dish. And, as Fearne tells us on p6,

modern life can have a huge impact on our wellbeing, so to

beat summer social stresses, we caught up

with queen of calm Jody Shield to bring you

easy meditation exercises for instant relief.

ACTING EDITOR

HOLLY TREACY


In this

ISSUE...

JULY 2017

EATasdasdasdasdasdasdasdasdal

6 “MY FIRST MEMORY OF COOKING IS MAKING

JAMMY DODGERS WITH MY NAN”

We get the low down on Fearne Cotton’s new cookbook

and why she loves cooking with fresh, local ingredients.

16

instagram.com/veggiemagazine

facebook.com/veggiemagazine

twitter.com/veggiemagazine

pinterest.com/veggiemagazine

36

6

Presenter and author,

Fearne Cotton tells

all on family, food and

feeling good

p.76

Step into

summer with

our top picks

14 THE SCOOP

Bite-size food news, dates for your diary and exciting

new products to stock up on this month

16 CREAM OF THE CROP

From spiralizing to ratatouille, courgettes have fast become

the most popular veg on our plates - cook our cover star, now.

20 RULE BRITANNIA

This one’s for the cheese lovers; we’ve put together the

ultimate cheese tour of the UK - you’re welcome!

23 IN THE KITCHEN WITH ANNA BARNETT

Pimp up your summer salads with these top tips from our

lovely columnist

24 HOW TO: REINVENT YOUR SALAD

Food-blogging family Green Kitchen Stories share some of

their favourite salad recipes - you won’t be disappointed.

29 BEST DRESSED

Want to give your salads a lift but short on time? We’ve

collated a collection of the best dressings on the market.

30 8 MOCKTAIL RECIPES

These alcohol-free tipples are just the refreshers to

sip when soaking up the sun.

32 TOFU: BUT NOT AS YOU KNOW IT

These heavenly tofu-filled bowls are nothing short

of delicious.

36 HAPPY MEALS

Simple, healthy and oh-so scrumptious; Elly Pear’s new

recipes are sure to inspire your midweek meal times.

40 THE RISE OF THE SIDE

From the side lines to the star of the show, these light

dishes are set to impress.

42 PROCESS THIS!

It’s time to put our blenders back into action a blitz

up some sensational slaws.

44 VEGGIN’ OUT WITH LUCY PORTER

Veggie’s comedic columnist is on a health kick...

46 FAST FOOD

These low-calorie vegetarian meals

are certainly not low in flavour.

DIGITAL EDITIONS ARE AVAILABLE FROM:

4


FREE SPIRALIZER, WORTH £29.99!

59 MY DAY IN FOOD

Winner of Celebrity Masterchef 2015, Kimberly Wyatt

takes us through her flexi-foodie diet...

75 GREEN LIVING

Vegan cook Áine Carlin shares her summery

recipe for vegan sushi rolls.

SELF

53 HEALTH BITES

The latest nutrition, fitness and wellbeing advice

56 HOW MANY OF THESE HEART-HEALTHY

FOODS DO YOU EAT?

Dale Pinnock, aka The Medicinal Chef, reveals

the superfoods to keep your ticker in top condition.

63 CROWNING GLORY

Is your hair dye really worth it? We talk to the experts

about which natural alternatives to use instead.

65 THE BEAUTY LAWS I LIVE BY

Founder of Aurelia Skincare, Claire Vero spills the

beans on what she keeps in her beauty cabinet.

69 THIS WOMAN CAN DE-STRESS YOUR LIFE

Haven’t heard of Jody Shield? Allow us to introduce

you... she’s giving us her best calming advice for a

healthy mind, this month.

LIVING

76 8 SUMMER VEGAN SHOES WE LOVE

Take a look at what we’re slipping on our feet this

summer

78 THE ONLY WORKOUT YOU NEED THIS SUMMER

We’ve called upon personal trainer, Clean Eating Alice,

for a workout session you can fit in before brekkie.

83 LIGHTS, CAMERA, ACTION

Take your movie nights outdoors with a selection of

these cinema snacks.

84 HAPPY GLAMPERS

These luxury UK camping retreats mustn’t be missed!

91 WEEKEND PROJECT

Make these vibrant rainbow rolls with the kids for a fun

and tasty light bite.

57

24

14

CHECK OUT OUR

SUBSCRIBER OFFER

ON PAGE 66

Grab yourself a Tropic

Skincare set worth £25

free when you subscribe

to Veggie magazine

REGULARS

89 GIVEAWAYS

Enter at vegetarianrecipesmag.com/giveaways

94 JOIN THE VEGGIE COMMUNITY

All the latest from our wonderful readers

98 FOOD FOR THOUGHT

Catch up with the Veggie team this month.

GET IN TOUCH WITH THE TEAM...

Holly

Treacy

Sophie

Rae

Yasmin

Godfrey

ACTING

ACTING

EDITORIAL

EDITOR

DEPUTY EDITOR

ASSISTANT

holly.treacy@aceville.co.uk sophie.rae@aceville.co.uk yasmin.godfrey@aceville.co.uk

Calorie and fat analysis provided by Nutracheck.co.uk, the UK’s

largest online calorie counter, (over 180,000 foods). Download

the App - search for ‘Nutracheck’ in the app store.

COVER: Recipe from Fast Your Way to

Wellness by Lee Holmes (£14.99, Murdoch

Books) Photography by Steve Brown

5


ÒMy first memory of

cooking is making Jammy

Dodgers with my nanÓ

Presenter and author Fearne Cotton talks

to editor Holly Treacy about motherhood,

mealtimes and meditation...

There aren't many days

at the office when you

can expect a phone call

from one of Britain's

most-loved presenters, but today

is one of them: I'm about to

discuss all things family, food

and feeling good with the

effervescent Fearne Cotton and

in 20 minutes I learned two

things; a) Fearne's famous wit,

charisma and charm certainly

didn't disappoint, and b) she's

refreshingly down to earth and

oh-so inspiring.

The rock 'n' roll wife (to Jesse

Wood) and mother of two (to Rex

and Honey) now boasts three

books to her author status, with

another two on the way and

there's no sign of her slowing

down, so how does she stay on

top of her busy schedule and

juggle family life? “I've changed

my life quite a lot in the past five

years; I left radio and had a bit of

a career shift,” Cotton tells me. “I

spend most of my time writing

now (I'm currently writing a

follow up to Happy) and I'm able

to do that from home." But if

you pictured Fearne locked away

in a swanky home office while

someone else looks after the kids,

you'd be sorely mistaken: “My

son goes to nursery in the

mornings, in which time my

daughter will have a nap, so I

have a bit of time there, but I

tend to write a lot in the

evenings, between about

7-midnight, because I know I

have a chunk of time when no

one will disturb me at all,” she

says. “I don't have the luxury of

escaping to a cottage in Cornwall

for a month to submerge into

another world, I have to make it

work at home – that's kind of

good for me, as it gives me a

discipline and I have to do it in

a certain amount of time; my

deadlines get nearer and nearer

and the time starts to dwindle,

so I just have to get on with it

in those allotted moments. It's

usually when I'm out of the house

when I have to juggle things a bit,

so if I'm doing some TV work, or

I'm presenting on Radio 2 at the

moment, so my husband and I

chat through the logistics to

decide who is where and when,

which sounds boring to talk

about, but we have to be really

militant about it. My husband has

two other children as well, so we

try and make it work as much as

we can. I obviously still get a bit

of mum-guilt and I'm constantly

wondering if I'm doing things

well enough – it's nothing

different to any other working

mum out there: you beat yourself

up and all that jazz, but that's just

part of being a mum, really.”

Known for her effortlessly cool

style, her engaging nature and

infectious laugh, Fearne talks

about enjoying the simple

pleasures in life: from reading

a good book to painting and

drawing. So, has she always been

creative in the kitchen as well as

outside of it? “I've always baked

and I'm quite confident in

experimenting with flavours –

a lot of people say they are good

at cooking, but are not too sure

about baking, but I've always

been the other way around. My

interest in cooking came much

later, probably in my late 20s

when my lifestyle had changed

and I'd started a family. And,

because I'm an all-or-nothing

kind of person, I then started

researching everything I could on

what types of food would make

me feel good; how can I get the

most energy, what's going to give

me glowing skin, make me feel

vibrant and happy? That then

became my mission to start

cooking as much as I could and

working out new, fun things to

do. I then started having people

over for breakfast, lunch and

6


7

FOOD&RECIPES.FEARNE COTTON


dinner a lot more, especially on a

Sunday – I enjoy the social

ceremony of it all.”

So what skills is the creative

cook passing on to her children

in the kitchen? “My children are

more into the baking side of

things rather than the cooking.

We probably bake every other

day, and I'm not exaggerating

when I say that. They are so

little; they have such a small

concentration span, and

especially when the weather is

rubbish, if you've got a rainy day,

you're so limited and you don't

want them sat on the iPad all day.

So, the more practical things you

can do, the better. They love

making cakes, and they enjoy

cracking the eggs and doing the

mixing, but sometimes I just say

to Rex, 'here's a bag of flour, what

else do you want?' And he'll ask

me for some leaves, so I'll get him

some basil leaves. He'll then ask

for a for a pear or an orange, and

FEARNE'S DAILY DIET

BREAKFAST

At the weekends we'll have lots of pancakes and

people over and the kitchen becomes quite a

social hub, but in the week I'll start the day with

oats, seeds, almond milk and fresh fruit – a big

bowl of stuff! I have to have carbs in the morning,

there's no way I would survive on just protein.

LUNCH

I'll usually have either a kale dish with tofu

and avocado, or a sweet potato, carrot and

lentil soup.

DINNER

I might have a stew or a casserole – just

something warming or comforting in the

evenings. I love making lots of big sharing dishes

that people can just help themselves, too.

TREAT

My decadent treat is dark chocolate, and I'm

talking 100% cacao, really dark chocolate.

There's a brand I love, Montezuma's, we always

have it in the house, but we're out of it at the

moment, because, well, I've eaten it all! I eat that

every day – there's no movement on that.

I absolutely love it.

ÒOur diets 100% affect how

we feel and we forget that

correlation between the

mind and the bodyÓ

I just let him mix a load of

ingredients in a bowl, and he

loves it! I'll lay down a plastic

sheet and he thinks he's making

a cake or a stew, and he's having

loads of fun doing it. Even if he's

not making something that's

edible he's in the motion of it

and enjoys it. One of my first

memories of cooking is making

Jammy Dodgers with my nan,

and we probably only did it a

handful of times, but it really

sticks out as something I really

loved doing as a kid. I think

making mess and making

memories is what being a kid is

all about.”

Cotton is certainly no stranger

to recognising the mind-body

connection to food and health

and she openly talks about her

struggle with depression and

striving towards the ever elusive

goal of happiness in her book

Happy. But Fearne is also first

to admit that cooking offers a

moment of mindfulness in an

often chaotic world: “I love the

cathartic element of cooking;

whether you've got a house full of

screaming kids or cooking in the

quiet when they've gone to bed,

you find the serenity to go into

your own headspace: it's your

time and you're concentrating

on one thing. Even before I had

children, I had to juggle so much

and you get quite good at going

from one show to another, or

one country to another. Being

self-employed there's no stability

and you're constantly changing

and moving, so with cooking, it's

lovely to just concentrate on one

task – all you have to worry about

is making one lovely dish. I love

creating: cooking, painting drawing

or writing – but I'm also a results

junkie and I love having something

tangible at the end where I can say

'I did that, and I put loads of energy

into it and it's nice!'”

If you flick through Fearne's

cookbooks you'll find simple,

nutritious recipes that are both

delicious and healthy, and scroll

through her Instagram account and

it's clear that good mind, body and

health are all intrinsically linked to

Cotton's sunny outlook: “I think our

diets 100% affect how we feel and

we forget that correlation between

the mind and the body and we just

assume they're ticking along. We

sometimes believe that if we

meditate then our minds will be

OK, and if we go to the gym then

our bodies will be OK, but actually

you have to do it all. The right food

is going to help your mind, so is

regular exercise and meditation is

going to help you physically – it's all

the other way around if anything! I

had a friend recently who was

feeling really awful so I started

quizzing them about their health

and diet, and realised they ate a lot

of crap! My friend thought they

needed to take medicine or

supplements, when actually they

just needed to eat loads of veg. Too

often people think they need to

spend a lot of money to fix their

body, when the answer is very

simple: eat well and try to reduce

stress – and it's hard to not feel

stressed in this day in age, but there

are healthy ways to relieve it. Living

well is not elitist – you don't have to

afford to eat well. I've never been

trained as a chef, I just like cooking

with regular ingredients from my

local supermarket.”

8


FOOD&RECIPES.FEARNE COTTON

Avocado Cream

with Chargrilled

Cucumber

EF V DF GF T

One summer in Ibiza a friend of

ours cooked us up a big, beautiful

dinner using local ingredients.

The meal that he served up was

unusual and delicious, so I went

about trying to recreate it as soon

as I got home to England. I had

never even thought about charring

cucumber before I had this dish,

but now it’s become one of my fave

ways to eat it. Cucumbers can be

terribly boring and are reduced to

a sandwich filler at the best of

times. This dish brings life to the

humble veg and works perfectly

with the creamy avocado.

SERVES 2

READY IN 10 MINS

1 large ripe avocado, peeled and

stone removed

1 tsp lemon juice

1 tbsp tahini

1 tbsp extra virgin olive oil, plus

more for drizzling

1 small clove garlic, crushed

½ cucumber

2 tsp olive oil

2 slices of sourdough or glutenfree

bread, or 2 rice cakes

1 tbsp fresh flat-leaf parsley

leaves, chopped

Sea salt and freshly ground

black pepper

1 In a bowl, mash the avocado

with a fork. Mix in the lemon juice,

tahini, extra virgin olive oil and

garlic until combined. Season to

taste with salt and pepper, cover

and set to one side.

2 Place a grill pan over a high heat.

Halve the cucumber lengthways

and cut into bite-size chunks. Toss

with the olive oil and season with

salt and pepper. Once the grill pan

is very hot, add the cucumber and

fry for 2-3 minutes on each side

until golden and charred.

3 Toast the bread or plate up

your rice cakes, drizzle with a

little extra virgin olive oil, top with

the avocado and cucumber and

scatter over the parsley. Serve

immediately.

Per serving: 475 cals, 36.2g fat

Fried Asparagus &

Courgette Chip Salad

EF V DF GF T

This is great as a quick lunch

or a lovely side dish, or as a big

serving platter for a group of

guests. I started breadcrumbcoating

every vegetable in sight

once I had kids, in an attempt to

get them eating more veg!

SERVES 2

READY IN 15 MINS

1 courgette, topped and tailed

60g breadcrumbs (gluten-free

if you prefer)

35g grated vegetarian

Parmesan-style cheese,

or nutritional yeast, plus

extra to serve

9


100g asparagus spears

50g white spelt flour or

gluten-free flour

1 free-range egg, beaten

2 tbsp olive oil

80g cherry tomatoes, halved

100g rocket

extra virgin olive oil, for drizzling

balsamic vinegar, for drizzling

sea salt and freshly ground

black pepper

1 Halve the courgette lengthways

and slice into 1cm thick strips.

2 Combine the breadcrumbs and

the vegetarian Parmesan-style

cheese or nutritional yeast in

a bowl. Dip the asparagus and

courgette strips into the flour,

followed by the beaten egg and

then coat with the breadcrumbs.

3 Heat the olive oil in a pan. Add

the courgette and asparagus in

batches, and fry for 2-3 minutes

on each side until cooked through

and golden. Remove to a piece of

kitchen paper.

4 Combine the tomatoes, rocket,

courgette and asparagus. Sprinkle

over a little more Parmesan-style

cheese or nutritional yeast and

drizzle with extra virgin olive

oil and balsamic vinegar. Serve

immediately.

Per serving: 510 cals, 27.8g fat

BOOKSHELF

Taken from Cook

Eat Love by Fearne

Cotton, (£20,

Orion Books)

Photography:

Tamin Jones and

Liam Arthur

10


FOOD&RECIPES.SEASONAL

EAT

MAKING THE MOST OF THE SEASON’S HARVEST

Ah courgettes, how do I love thee? Let me

count the ways! Few vegetables have reached

such cult stardom as this humble cucurtbit

(same family as melons, cucumbers and

squash), but thanks to the invention of the

spiralizer, courgetti has revolutionised the way

we consume a once-overlooked ingredient,

resulting in a very First World #courgettecrisis

earlier this year. If you planned ahead for the

shortage, allotments across the UK begin to

offer up their glut from June to September,

and there’s very little that the green summer

squash doesn’t take to. (Though we reckon

grilled slices on a barbecue, served with salty

feta and a chilli and lemon dressing can’t be

beaten.) Both the peel and beautiful flowers

are edible, so it’s an excellent champion for a

zero waste kitchen, too. Be warned though: a

high water content means they don’t take well

to being boiled or frozen. Look for firm, vibrant

green (or golden yellow) varieties, and if you’re

growing your own, pick them young as they

tend to be sweeter the smaller they are.

13


WHAT’S NEW?

The

Scoop

BITESIZE

FOOD NEWS

LIFE TONIC

Still trying to shift a few more pounds before your

summer hols? Apple cider vinegar could be the best

ingredient to add to your pantry if you’re trying to lose

weight. A study carried out by Lund University, Sweden,

found that participants who consumed apple cider

vinegar felt fuller after eating, compared to those who

didn’t. The fruity liquor has also been proven to maintain

blood-sugar levels, particularly post-workout, reducing

the need to snack. Naturally fermented, Comvita’s apple

cider vinegar (£9.49, Holland & Barrett) contains New

Zealand UMF 5+ Manuka honey for an extra boost of

health benefits; try adding equal parts to new season

olive oil for a salad dressing in an instant.

BACK TO

BLACK

SUPER NUT

Almonds have been crowned the new king of

superfoods for 2017, surpassing their nutty sibling, the

cashew. A study unveiled by health food superstore

Healthy Supplies hailed the almond into the top spot

as the best-selling superfood of the year. “A greater

awareness of diets and intolerances is contributing

to an increase in sales for things like grains, nuts and

seeds which are naturally gluten- and dairy-free,”

says Managing Director Tina Manahai-Mahai. Rich in

protein and fibre, almonds are thought to help reduce

cholesterol and blood pressure, too. Keep a packet of

Brindisa Smoked Catalan Almonds, £6.50, Ocado on

your desk for when elevenses strike.

Black Coconut ice cream, made with exotic

coconut and coconut ash, is the latest flavour

to join the fast growing menu of family business

Jude’s ice cream. Arriving in London’s Pear Tree

Café last month, (£3.50 for 2 scoops) the new

flavour has been a big hit already. Churned in a

Hampshire dairy barn, with fresh milk from 220

Holstein crossed with Friesian cattle at Matterly

Farm, it’s set to be another win for the family

who already have 40 Great Taste Awards on

their mantel!

Fresh and fragrant and

too easy to devour with

a bag of nachos!

Gran Luchito Mild Green

Tomatillo Salsa, £2.49,

Ocado

Made with 50% raw cacao,

Pana’s latest fruit and nut

flavour combo is a triumph.

Pana Chocolate Strawberry

and Pistachio, £3.90,

panachocolate.com/uk

Taking our matcha

latte obsession to a

whole new level.

Teapigs Matcha Mint

Sachets, £11.90 for a pack

of 10, teapigs.co.uk

SHAPE UP

Want to know how to save money and eat healthier?

Wonky veg! Caterers across the UK are being

urged to step up to the plate and play an active

role in reducing food waste by using more ‘ugly’

produce, after the release of the Food Waste

Report, published earlier this year by the influential

Environment, Food and Rural Affairs Committee.

With one third of produce currently ending up

as food waste because it is not the right shape or

size for fussy consumers, we say all hail the wonky

veg revolution!

DATES FOR THE DIARY

5-9th July

Henley Festival has revealed its

all-star line-up across music,

comedy, visual art, and food.

henley-festival.co.uk

27-30th July

Wiltshire’s Charlton Park will

once again host WOMAD

festival with artists cooking

up a storm at the Taste the

World Stage. womad.co.uk

14


Cover

star

CREAM OF

THE CROP

When the courgette harvest arrives in your veg patch,

be prepared: they come thick and fast! Here’s four lowcalorie

recipes to make the most of your bounty...

16


FOOD&RECIPES.COURGETTES

ÒFor a satisfying meal on the lighter side,

this courgette-based curry is affordable

and full of fat-burning spices, which will

help if youÕre aiming for weight lossÓ

Aromatic

Courgette Curry

EF V DF GF T

SERVES 2

READY IN 25 MINS

4 garlic cloves, crushed

1 tsp fresh ginger, grated

or finely chopped

1 tbsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

½ tsp chilli powder or sliced

fresh chilli

1 tsp sesame oil

2 kaffir lime leaves

4 courgettes, cut into batons

filtered water, as needed

250ml vegetable stock or

filtered water

80ml coconut milk

1 tbsp lime juice

sea salt and freshly ground

black pepper, to taste

coriander leaves, to serve

1 In a small bowl, combine the

garlic, ginger and spices. Heat

the oil in a medium saucepan

over a low heat; add the spice

mix and lime leaves, then cook,

stirring, for 2-3 minutes to

release the flavours.

2 Add the courgettes and cook for

two minutes, adding a little water

if necessary to stop it sticking.

3 Add the stock or water, coconut

milk and lime juice, then season

with salt and pepper. Bring to

the boil, then reduce the heat to

medium-low and simmer for five

minutes, or until the courgettes

are tender and the sauce has

thickened. Serve topped with the

coriander leaves.

Per serving: 121 cals, 7.2g fat

Minty Courgette

Fritters

EF V DF GF T

MAKES 8

READY IN 25 MINS

405g grated courgette

2 tbsp chopped chives, plus

extra to serve

15g chopped mint, plus extra

to serve (optional)

½ tsp chilli flakes, plus extra

to serve (optional)

¼ tsp paprika

finely grated zest of 1 lime

1 tbsp lime juice

2 medium free-range eggs,

lightly whisked

155g brown rice flour

1 tsp baking powder

sea salt and freshly ground

black pepper, to taste

1 tsp extra virgin coconut oil, or

coconut oil spray

1 Using your hands, squeeze any

excess liquid from the courgette

then combine in a large bowl with

the chives, mint, chilli, paprika,

lime zest and juice, and eggs. Stir

to mix well.

2 In a medium bowl, combine

the flour, baking powder, salt and

pepper. Add the dry ingredients

17


to the wet ingredients and mix well.

3 Heat a few drops of coconut

oil in a medium frying pan over

medium heat, then drop heaped

tablespoons of batter into the pan.

Cook on each side for 3-5 minutes,

until golden. Repeat with the

remaining batter. Top with extra

chives, mint and chilli flakes (if

using), then serve.

Per serving: 107 cals, 2.6g fat

Red Onion &

Courgette Frittata

EF V DF GF T

SERVES 2

READY IN 25 MINS

1 tsp extra virgin olive oil

1 small courgette, cut into dice

1 garlic clove, finely chopped

½ red onion, sliced

70g cherry tomatoes, halved

small handful of basil, torn

4 medium free-range eggs

sea salt and freshly ground

black pepper, to taste

1 Heat the oil in a small frying

pan over medium heat. Add the

courgette, garlic and onion, then

cook for 5-7 minutes, until the

courgette is tender. Add the

tomatoes and basil, then increase

the heat to medium-high and cook

for about five minutes, until any

moisture has evaporated.

2 Whisk the eggs in a large bowl,

then season with salt and pepper.

Add the courgette mixture and stir

to combine. Pour the mixture back

into the pan and cook over a medium

heat until the eggs are set. The

frittata can be browned under the

grill at the end, if preferred.

Per serving: 188 cals, 11.8g fat

Sweet Sicilian

Caponata

EF V DF GF T

SERVES 2

READY IN 25 MINS

1 tsp extra virgin olive oil

350g aubergine, cut into chunks

125ml filtered water, plus

extra as needed

1 small courgette, cut into chunks

1 celery stalk, chopped

½ large white onion, chopped

1 large tomato, chopped

1 tbsp capers, rinsed and drained

small handful of green

olives, sliced

stevia, to taste

2 tbsp apple cider vinegar

1 tsp dried thyme

handful of basil leaves

freshly ground black pepper,

to taste

1 Heat the oil in a large frying

pan over a medium heat. Add

the aubergine and cook for 8-10

minutes, until soft. Add the water,

a little at a time, to prevent the

aubergine sticking to the pan.

2 While the aubergine is cooking,

put the courgette, celery, onion

and tomato in a saucepan with a

large splash of water. Cook for 10-

15 minutes, until the courgette is

tender. Add the cooked aubergine

with the capers, olives, stevia, apple

cider vinegar and thyme, then cook

for a further five minutes. Serve

topped with basil leaves and pepper.

Per serving: 105 cals, 4.6g fat

18


FOOD&RECIPES.COURGETTES

BOOKSHELF

Recipes taken from

Fast Your Way to

Wellness by Lee

Holmes (Murdoch

Books, £14.99)

Photography:

Steve Brown

19


FOOD&RECIPES.CHEESE

Rule Britannia

The UK is home to some of the finest artisan cheese

producers in the world. From the countryside to the

coast, here are our favourites...

1.INVERNESS

Available online connage.co.uk

A brie-style cheese, Connage Clava is

handcrafted on the Scottish shores of

the Moray Firth. The smooth, earthy

brie becomes silkier as it ripens, for

a luscious spreadable texture.

2.NORTHUMBERLAND

Chevington, £6.20/300g,

northumberlandcheese.co.uk

Revived in 2001 by the Northumberland

Cheese Company to the original 1895

recipe, Chevington is made with cow’s milk

from local Jersey herds and matured for

10-12 weeks for a sharp, clean bite.

3.YORKSHIRE

Shepherd’s Purse Yorkshire Blue,

£3.15/170g, shepherdspurse.co.uk

Handmade and matured over eight weeks

this award-winning Yorkshire Blue is turned

each by hand, for a lovely blue veining and

smooth texture. Buttery, sweet and mild,

no cheese board is complete without it.

6.DEVON

Sharpham Rustic Chive & Garlic,

£6.50/250g, paxtonandwhitfield.co.uk

Made on the beautiful Sharpham Estate

overlooking the River Dart near Totnes,

this semi-hard cheese with added chive

and fresh pureed garlic, is made from the

estate’s own Jersey cattle.

7.SOMERSET

Rachel, £10.25/250g,

paxtonandwhitfield.co.uk

Rich and nutty in flavour Rachel,

a goat’s milk cheese, is made near

Shepton Mallet by White Lake

cheesemakers. Semi-hard

in texture and washed in a

brine solution throughout

its maturation, it pairs

particularly well with sweet

onion chutneys.

8.SUSSEX

High Weald Halloumi,

£18 per kilo, Sainsbury’s

This organic 100% sheep’s milk halloumi,

produced by High Weald dairy, puts up

a brave fight against its Mediterranean

counterparts, with all the squeak we’ve

come to love! An essential for a veggie

barbecue this summer.

1

4.DENBIGHSHIRE

Snowdonia Black Bomber, £4.50,

snowdoniacheese.co.uk

Mighty Cheddars are hard to beat and this

multi-award winning truckle is deserving of

its reverence. The flagship cheese of the

family-run Snowdonia Cheese Company; it’s

iconic black wax holds within a rich, smooth

crumbling cheese, that lingers on the palate.

2

4

3

5.CARMARTHENSHIRE

Golden Cenarth, £8.95,

pongcheese.co.uk

Set in the lush valley of the river Cych,

Caws Cenarth is a family business

drawing on six generations of traditional

cheesemaking. There’s plenty to rave about,

but it’s the Golden Cenarth that we keep

going back to, with its cider-washed rind

and pungent aroma.

5

6

7

8

20


FOOD&RECIPES.ANNA BARNETT

In the kitchen with

ANNA BARNETT

Variety is the spice of life, so if you’ve found yourself in a salad rut,

Anna Barnett is here to take your lettuce from limp to pimp!

Summer is, for me, the

time where I become

the most aware of

my body, all I’m

putting into it and

the end result of how much

I’m exercising it! The bright

early starts and long drawn

out evenings give the sense

that there’s more time to be

good to ourselves and reap the

benefits. Food becomes lighter,

more vibrant and fresher.

Our household turns creating

interesting salad combinations

into a challenge: whether it be

sweet or savoury combinations,

from watermelon, feta, mint,

basil and strawberries to raw

candied beets, chive blossom,

honey and pecorino; no

ingredient is off limits. Charring

cauliflower steaks, gem hearts

and entire blocks of feta over

the hot coals of the barbecue

and finishing with whatever

assortment of fresh herbs,

lemon and variations of spice

we have to hand. It’s not about

hours of endless labour in the

kitchen, but quick, simple and

flavourful dishes that keep us

interested and excited about

meal times.

This salad ticks all the boxes

and is one that reoccurs in our

house summer after summer.

Serve with barbecue charred

sourdough, a rub of fresh garlic

and a generous drizzle of oil.

Candied & Golden

Beet Salad with Baked

Feta & Hot Turkish

Pepper Flakes

EF V DF GF T

SERVES 4

READY IN 25 MINS

1 pack of feta 220g, left whole

1-2 tsp Turkish pepper flakes (add

depending on how much spice you like)

several turns of black pepper

zest of 1 lemon (keep lemon juice

for dressing)

glug of rapeseed oil

6 fresh beetroot (candied, regular

or golden), peeled and finely sliced

on a mandolin

½ bunch radishes, thoroughly washed

and finely sliced on a mandolin

1 small handful of parsley, finely sliced

FOR THE DRESSING:

juice of 1 lemon

½ garlic clove

½ tsp Dijon mustard

splash of white wine vinegar

½ tsp Turkish pepper flakes

2-3 glugs of rapeseed oil or olive oil

1 Begin by preheating your oven to

190C/375F/Gas 5. Place your feta

block on a non-stick baking tray and

add the rapeseed oil, Turkish pepper

flakes, black pepper and lemon zest.

Bake for 12-15 minutes or until warm

and crumbling.

2 Next prepare the beetroot,

radishes and parsley. Add all of the

dressing ingredients together and

whisk or place in a jar and shake

until combined.

3 Once the feta is cooked, crumble

and combine with the fresh beetroot,

radishes and parsley, drizzle the

dressing and stir until everything

is evenly coated. Add extra pepper

flakes if you like spice and serve while

the feta is still warm.

For more recipes head to

AnnaBarnettCooks.com or follow

on Instagram @AnnaBarnettCooks

23


How to:

REINVENT

YOUR SALAD

Scandi-chic, plant-based and a picture-perfect family

of food bloggers; David Frenkiel and Luise Vindahl

(aka Green Kitchen Stories) show us how to take our

salads from mundane to magical

Burrata, Peach

and Grilled

Vegetable Salad

EF V DF GF T

There is a café located on the

opposite side of town from us that

serves the most incredible salads.

We rarely leave the southern parts

of the city, where we live, but when

we do it is often for their salad.

Lately, we have started recreating

a similar version at home. The key

elements are a creamy burrata, a

mix of raw and grilled vegetables,

peach slices, dots of beetroot

spread and a drizzle of herb oil.

SERVES 4

READY IN 35 MINS

2 red peppers

20 red cherry tomatoes,

on the vine

2 tbsp extra-virgin olive oil

sea salt and freshly ground

black pepper

2 ripe peaches, stones

removed, or pears, cored

2 small, raw yellow beetroot,

trimmed, tops removed

and peeled

50g rocket leaves

8 yellow (or red) cherry

tomatoes, halved

20 Kalamata olives, drained

and pitted

250g burrata or

mozzarella, drained

FOR THE HERB OIL:

25g fresh mint

25g flat-leaf parsley

25g fresh basil

6 tbsp extra-virgin olive oil

juice of 1⁄2 lemon

TO SERVE:

beetroot spread

balsamic vinegar

1 Preheat the oven to 200C/400F/

Gas 6 and line a baking tray with

parchment paper.

2 Cut the peppers into 2cm

thick slices and transfer to the

baking tray along with the cherry

tomatoes. Drizzle over the oil,

season to taste and toss until well

coated. Bake for 20-25 minutes or

until tender and slightly charred.

3 Meanwhile, prepare the herb oil.

Place all of the herb oil ingredients

in a food processor, season to

taste, pulse until coarsely mixed

and set aside.

4 To assemble the salad, cut

the peaches into wedges, shave

the beetroot and arrange on top

of the rocket, with the peppers,

baked and fresh tomatoes and

olives. Break the burrata into

large pieces and place on top.

Serve with dollops of beetroot

spread and a drizzle of herb oil

and vinegar.

Per serving: 464 cals, 40.2g fat

24


25

FOOD&RECIPES.SALADS


BOOKSHELF

Extracted from Green

Kitchen At Home by

David Frenkiel and

Luise Vindahl,

(£25, Hardie

Grant Books).

Photography:

David Frenkiel

Strawberry and

Pesto Pasta Salad

EF V DF GF T

Pasta salad has got a pretty bad

rep thanks to the heavy mayo

salads from the 90s. Our modern

version is easy on the eye and

much fresher, with a bounty of

fruit and veggies to complement

the pasta. Mixing pesto with

avocado for the dressing makes

it creamy, rich and flavourful

yet still light.

SERVES 6

READY IN 30 MINS

300g wholegrain or gluten-free

pasta of choice

1 broccoli, head and stalk

2 carrots, tops removed

and peeled

250g fresh strawberries,

tops removed

250g cherry tomatoes

1 × 400g tin chickpeas,

drained and rinsed

1 handful fresh basil,

leaves picked

FOR THE PESTO AND

AVOCADO DRESSING:

75g pesto

1 ripe avocado, stone removed

and flesh scooped out

4 tbsp extra-virgin olive oil

juice of 1⁄2 lemon

sea salt and freshly ground

black pepper

TO SERVE:

shaved slices of vegetarian

hard cheese

toasted pine nuts

sea salt and freshly ground

black pepper

extra-virgin olive oil

1 Bring a large pan of water to the

boil. Add a generous pinch of salt

and the pasta, stir, and cook until

al dente.

2 Meanwhile, cut the broccoli into

small florets, trim and roughly chop

the stalk and place them in a sieve

over the pasta water during the

last few minutes of cooking. Drain

the pasta and broccoli and set

aside to cool slightly.

3 Place all of the dressing

ingredients in a medium-sized

bowl, season to taste, mash until

combined and set aside.

4 Thinly slice the carrots, cut the

strawberries into quarters and

the tomatoes in half. Transfer

the pasta and broccoli to a large

serving bowl, add the rest of

the ingredients along with the

dressing and gently toss until

everything is well coated. Add a

dash of water if you need to loosen

the dressing. Serve topped with

some vegetarian hard cheese, a

sprinkling of pine nuts, seasoning

and a drizzle of oil.

Per serving: 277 cals, 21.1g fat

Baked Fennel,

Watermelon and

GoatÕs Cheese

Summer Salad

EF V DF GF T

One of the most important traits

of a good salad is its texture. You

want both the creamy and the

crunchy, the large leaves and the

small nutty bits, vegetables that

are roasted until soft and tender

mixed with thinly shaved raw

ones. And, finally, something fresh

and fruity that splashes on your

teeth as you bite into it. This salad

has all that – it is absolute heaven

on hot summer days.

SERVES 4

READY IN 45 MINS

1 fennel bulb, stalks removed

2 tbsp extra-virgin olive oil

sea salt and freshly ground

black pepper

¹⁄4 small watermelon, rind

and seeds removed

4 heirloom tomatoes,

tops removed

1 raw beetroot, trimmed,

tops removed and peeled

1 carrot, tops removed and peeled

1 red apple, cored

1⁄2 cucumber, topped and tailed

1 small head Cosmopolitan,

Romaine or Cos lettuce,

stump removed

150g cooked quinoa

1 tbsp extra-virgin olive oil

150g soft goat’s cheese, sliced

FOR THE YOGHURT

DRESSING:

8 fresh basil leaves, finely chopped

120ml full-fat, unsweetened

plain yoghurt

juice and zest of 1⁄2 unwaxed lemon

sea salt and freshly ground

black pepper

TO SERVE:

roughly chopped toasted walnuts

torn fresh basil leaves

extra-virgin olive oil

1 Preheat the oven to 200C/400F/

Gas 6 and line a baking tray with

parchment paper.

2 Cut the fennel into wedges, toss

with the oil, season to taste with

salt and pepper and transfer to the

baking tray. Bake for 25-30 minutes

or until tender and caramelised.

Remove from the oven and set

aside to cool. Stir together the

ingredients for the dressing in a

small mixing bowl. Season to taste

and set aside.

3 To assemble the salad, cut

the watermelon and tomatoes

into bite-sized pieces, shave the

beetroot and carrot lengthwise

with a mandolin or potato peeler

and thinly slice the apple and

cucumber. Tear the lettuce leaves

into large pieces and toss with

the quinoa and oil, then place

on a serving dish. Arrange the

all the vegetables, fruit and goat’s

cheese on top. Serve with the

yoghurt dressing.

4 Serve with a scattering of

walnuts, basil and a drizzle of oil.

Per serving: 378 cals, 22.7g fat

26


27

FOOD&RECIPES.SALADS


FOOD&RECIPES.DRESSINGS

BEST

DRESSED

Short on time

but looking for a

boost of flavour?

Add dressings into

your pantry for an

instant lift to your

meals this week...

3

5

6

1

2

4

1 WILD AT HEART WILD GARLIC PESTO,

£4.75, WILDATHEARTFOODS.UK

Potato salads aren’t exactly a chore but this pungent

pesto is a match made in heaven for young Jersey Royals.

Alongside plenty of wild garlic, this one’s packed with

a veggie Parmesan-style cheese, lemon juice,

cashew nuts, rapeseed oil and a touch of salt.

2 WAITROSE PIRI PIRI DRESSING,

£1.86, WAITROSE

A dressing that doubles as a great marinade; we tossed it

through chunks of raw peppers and red onion a few hours

before grilling, for a sticky, fiery coating.

3 LUCY’S FRENCH BLISS DRESSING, £3.19, WAITROSE

Simple green salad leaves are brought to life with this

classic combo of extra virgin olive oil, Dijon mustard, white

wine vinegar and cracked black pepper. We love it over

griddled courgettes, warm green beans or ramping up

a bean salad for easy lunch-box prep.

4 MARY BERRY’S MANGO, LIME & CHILLI

DRESSING, £2.99, TESCO’S

Just when we thought the pleasing squeak of grilled

halloumi couldn’t be beaten, we found this dressing!

Use it as a marinade for the Cypriot semi-hard cheese,

before barbecuing.

5 FARRINGTON’S MELLOW YELLOW BALSAMIC

VINEGAR DRESSING, £3.25, WAITROSE

There’s little this won’t make better, but we return to it

whenever tomatoes are on the menu. Fruity apple balsamic

vinegar is blended with award-winning British rapeseed oil

for a simple but elegant dressing; just drizzle over sliced

heritage toms, with fresh basil and a crunching of sea salt.

6 BART ALABAMA BARBECUE SAUCE, £1.99, WAITROSE

BART’s Smokehouse have recreated this American

favourite, with a powerful punch of coarse black pepper

that lingers. It’s not for the faint hearted! We added it to a

homemade cheese sauce for a twist on classic nachos.

29


FOOD&RECIPES. MOCKTAILS

EIGHT

Mocktail recipes

No alcohol doesn’t mean no fun – shake up your tastebuds with

mocktails instead. Here’s what to drink, when you’re not drinking…

Illustration by Alice Cleary (aliceclearyillustrated.com)

GREEN LEMON COOLER: Pour 200ml of hot

water over two green tea bags, leave to infuse for

a few minutes. Strain the tea bags and pour the

tea into a cocktail shaker with 25ml of Frobishers

Lemon & Mint Cordial (£3.25, Waitrose), a few

cubes of ice and shake well until cold. Pour into a

large glass and top with lemonade or tonic water.

Decorate with lemon, mint and crushed ice.

ROSE COLLINS (Serves 1): Brew 5g of Rose

Pouchong tea in 160ml of water for three

minutes, and strain. Add 20ml each of lime juice

and strawberry syrup into a glass, top with the

tea, some ice cubes and stir. Top with a bottle of

sparkling Thomas and Evans No.1 (£3.50 Harvey

Nichols) and garnish with half a strawberry.

THE MONTY DON (Serves 1): Add six large

mint leaves to a tumbler glass then add one

teaspoon of Womersley Strawberry & Mint

vinegar, 50ml strawberry coulis, 25ml sugar syrup

and crushed ice. Top up with 100ml of Qcumber

Mint Water (£1.30, Asda) and stir to serve.

STRAWBERRY HAWAIIAN SLUSH (Serves

4): Chop 250g strawberries, two bananas, two

mangos, two peaches and ¼ watermelon, then

freeze on a baking tray covered with greaseproof

paper for two hours, until solid. When ready

to drink, blend the frozen fruit with 250ml

orange juice, two tablespoon lemon juice, two

tablespoon of honey and blitz until smooth.

Recipe from berryworld.com.

1 2 3 4

5 67

8

MANGO LASSI (Serves 6): Add the flesh of

two ripe mangoes, 600g plain yoghurt, two

tablespoon honey and 200g of crushed ice

into a blender and blitz until smooth. Pour

into chilled glasses and sprinkle with ground

cinnamon or cardamom to serve.

MINT JULEP (Serves 4): Add 700ml of water

to a saucepan with two black tea bags and 10

fresh peppermint leaves; bring to the boil, allow

to steep for 2-3 minutes then strain the liquid

and chill. When ready to serve, add the tea to

a jug with three tablespoon honey, the juice of

two lemons, 10 fresh mint leaves and handfuls

of crushed ice. Stir well and pour to serve.

COFFEEHOUSE (Serves 1): Add a chilled

double shot of espresso to 200ml soy milk, ½

tsp raw cacao and one tablespoon of golden

syrup. Blitz with a hand-held frother and serve

over ice.

GINGER BASIL SPRITZ (Serves 4): Fill a large

jug halfway with ice and pour in 750ml of ginger

ale, along with the juice of one large grapefruit,

two teaspoon of agave syrup and a handful of

fresh basil. Mix well and garnish with grapefruit

slices to serve.

30


From seed to fork ...

The quality of Cirio's preserves comes from the exceptional quality of the 100% Italian raw produce grown

by our 14,500 associated farmers and the extreme care we take throughout the growing, picking, processing

and packaging process.

Quality controls are carried out in accordance with the Quality Assurance System and vigorous analysis is

conducted throughout the entire production process; from the samples taken in the field before the

harvest, to those taken on arrival at the production plant, right through to the finished product.

This is what we mean when we say traced “from seed to fork”.

CirioUK CirioUK @CirioUK cirio1856.com Francesco Cirio, Autentico Italiano dal 1856.


Tofu:

BUT NOT AS

YOU KNOW IT

What do you get when you combine the versatility

of tofu with the comfort and ease of bowl food? An

incredibly nutritious supper, ready to tuck into in

under 30 minutes...

Shitake Miso Broth

EF V DF GF T

SERVES 2

READY IN 25 MINS

2lt water

2 tbsp tamari

85g fresh shiitake mushrooms,

stems removed and kept

to one side

3 spring onions, sliced

15g dried wakame

170g brown shirataki (or

buckwheat) noodles, rinsed

200g firm fresh tofu, cut into cubes

5 stems cavolo nero (or kale),

stems removed, leaves chopped

3 tbsp brown rice miso paste

white pepper

1 Begin by making a stock. Put

the water in a large pan, add one

tablespoon of the tamari, the

mushrooms including the stems,

one of the spring onions and a third

of the wakame. Cover and bring to

the boil, then reduce the heat and

simmer for 10-15 minutes.

2 Meanwhile, soak the remaining

wakame in cold water for about five

minutes or until rehydrated. Drain

the noodles and place to one side.

3 In a large mixing bowl, put the

remaining spring onions, tofu,

cavolo nero, noodles and the

soaked wakame. Leave to one side.

4 When it’s ready, strain the stock

32


FOOD&RECIPES.HEAVENLY BOWL FOOD

ÒLoaded with all the colours,

flavours and vibrancy of

Southeast Asia, this is a

quick and easy salad, ideal

for a light lunch or dinner Ó

33


into another pan. Remove the

shiitake mushrooms from the

strainer (but not the stalks),

leave to cool slightly, then slice

and add to the mixing bowl.

5 Reheat the stock over a medium

heat and whisk in the miso paste.

Add the remaining tamari and then

turn the heat up and pour in the

contents of the mixing bowl. Cook

for a couple of minutes, stirring

occasionally, and then serve

immediately. Garnish with a

pinch of white pepper.

Per serving: 156 cals, 6g fat

ÒThis is not a traditional

bibimbap, but it is a

glorious bowl of food

inspired by that signature

Korean dish, which

translates as mixed riceÓ

Glass Noodle Salad

EF V DF GF T

BOOKSHELF

Recipes taken

from Wholefood

Heaven in a Bowl by

David & Charlotte

Bailey, (£16.99,

Pavilion Books)

Photography:

Haarala Hamilton

SERVES 2

READY IN 20 MINS

125g dried glass noodles

1 carrot, cut into thin strips

100g mangetout, cut into

thin strips

30g coriander, chopped

150g mixed sprouts (eg

mungbean, chickpea, lentil)

100g smoked tofu, thinly sliced

1 tbsp sesame seeds, lightly

toasted

FOR THE DRESSING:

2 garlic cloves, finely chopped

45g fresh root ginger,

finely chopped

1 red chilli, deseeded and

finely chopped

3 tbsp unrefined brown sugar

juice of 4 limes

2 tsp tamari

1 Put the noodles in a bowl, pour

boiling water over them and leave

to soak for four minutes. Drain in

a sieve and then run cold water

over the noodles until they have

cooled down. Drain well and leave

to one side.

2 To make the dressing, in a pestle

and mortar, crush together the

garlic, ginger, chilli and sugar until

they form a paste. Add the lime

juice and tamari and stir.

3 Put the carrot, mangetout,

coriander, sprouts, smoked tofu

and noodles in a large bowl and

gently mix together by hand,

then pour over the dressing and

continue to mix by hand until the

dressing is well incorporated.

Sprinkle over the sesame seeds

and serve.

Per serving: 469 cals, 7.9g fat

Bibimbap Bowl

EF V DF GF T

SERVES 2

READY IN 30 MINS

4 tsp olive oil, plus extra

for greasing

3 tbsp brown rice miso paste

200g fresh firm tofu, cut into

8 slices

100g fresh shiitake mushrooms,

stems removed, cut into slices

4 tsp tamari

½ cucumber, thinly sliced (ideally

on a mandolin)

salt and black pepper

1½ tbsp brown rice vinegar

1 tsp mirin

150g carrots, julienned

handful beansprouts

dash sesame oil

125g baby spinach

2 free-range eggs

250g short-grain brown

rice, cooked

100g kimchi (optional)

2 tbsp gochujang paste

2 tsp black sesame seeds

5 spring onions, green parts only,

very finely sliced

2 tsp dried thyme

flaked sea salt

paprika

2¼ portions cooked black beans

(250g) or 1 x 400g tin cooked black

beans, drained and rinsed

¼-1 tsp flaked sea salt

2 tbsp chopped coriander leaves,

to serve

1 Preheat the oven to 200C/400F/

Gas 6. Line a roasting tray with

greaseproof paper, smeared with

a dash of olive oil.

2 Put the miso paste in a bowl

along with one tablespoon of

water and mix. Add the tofu slices

and mix until they’re well coated.

Transfer to the lined roasting tray

and bake for 15 minutes, then

flip the slices over and bake for a

further 10 minutes. Remove from

the oven and place to one side.

3 Meanwhile, put the mushrooms

in a bowl with the tamari and olive

oil and massage until well coated.

Place to one side.

4 Put the cucumber in another

bowl and add a pinch of salt, the

rice vinegar and mirin and leave

to one side.

5 Place a wok over a high heat;

when it’s hot, add the mushrooms

and cook for a minute or so,

then add the carrots and stir-fry

for about a minute. Add the

beansprouts and a little black

pepper and continue to stir-fry

for another two minutes. Add a

dash of sesame oil, taste, and add

a dash more tamari if needed.

Transfer to a bowl and place to

one side.

6 Using the same wok, throw in

the spinach and a generous pinch

of salt and pepper, cook until

wilted, and then tip the spinach

into a colander.

7 Fry the eggs and then, when

the tofu is baked, you’re ready

to assemble. Place the rice in

the middle of each bowl. Around

the sides, place the mushroom

mix, wilted spinach, baked tofu,

cucumber, kimchi, if using, and

a large dollop of gochujang. Top

with a fried egg, sesame seeds

and spring onion greens.

Per serving: 576 cals, 24.9g fat

34


35

FOOD&RECIPES.HEAVENLY BOWL FOOD


Happy meals

Is there anything better than the joy of

good food? We didn't think so! That's why

we're turning to Elly Pear's new cookbook

to celebrate simple, wholesome and healthy

dishes – tuck into our favourites...

36


FOOD&RECIPES.ELLY PEAR

5TAKE

WITH

ELLY PEAR

WHAT'S YOUR FAVOURITE

RECIPE FROM YOUR NEW BOOK?

There's so much to choose from as

it's nearly all veggie! (There's a bit

of fish/seafood but otherwise it's

veggie and vegan). If I had to pick one,

it would be the Lentil, Tomato and

Avocado Dhal, served with seared

tofu, avocado, pickles and seeds. I

could eat that every day forever!

WHAT'S YOUR FAVOURITE

VEGETABLE AND WHY?

I adore cauliflower. It's so versatile –

it's especially good roasted! But,

kale has my heart. Really.

WHAT'S YOUR FAVOURITE

BREAKFAST?

Something savoury for sure –

probably eggs and greens and great

toast. Lots of butter. Generous with

the salt. Never ending mugs of tea.

WHAT'S THE BEST ADVICE

YOU'VE EVER BEEN GIVEN?

Just crack on.

BEST NATURAL PICK-ME-UP?

A nap!

MUST-HAVE KITCHEN UTENSIL?

A good, sharp knife. Without one,

you're going to really struggle.

SWEET OR SAVOURY?

I'm definitely Team Savoury.

TEA OR COFFEE?

Tea if I'm eating, coffee if I'm not.

FAVOURITE COOKERY BOOKS?

I adore Ducksoup Cookbook: The

Wisdom of Simple Cooking by Claire

Lattin and Tom Hill and Pulse by Jenny

Chandler is the bean bible!

INSPIRATIONAL CHEF?

I get inspiration from all over the

place. Instagram is brilliant for that.

If you want names, I'll give you Anna

Jones 'cos she's an absolute babe and

inspires me daily!

FAVOURITE CUISINE?

A toss up between Turkish and

Vietnamese. I adore them both.

Lentil, Tomato and

Coconut Dhal

EF V DF GF T

MAKES 6 PORTIONS

READY IN 50 MINS

4 tbsp oil (vegetable, sunflower,

olive or coconut) or ghee

2 medium onions, peeled and

finely diced

5cm piece of root ginger, peeled

and grated or finely chopped

3 garlic cloves, peeled and grated

or finely chopped

3 tsp vegetable bouillon powder

2 tbsp garam masala (make your

own, see below, or buy)

1-2 tsp chilli flakes, to taste

2 tbsp black mustard seeds

500g red lentils, rinsed

2 x 400g tins plum tomatoes

1 x 400g tin coconut milk

flaked sea salt and freshly ground

black pepper

FOR THE GARAM MASALA:

2 tsp coriander seeds

2 tsp cumin seeds

1 cinnamon stick

4 cloves

¼ tsp black peppercorns

4 cardamom pods

2 star anise

2 bay leaves

1 Heat the oil in a large saucepan

over a medium-low heat, add

the onion, ginger, garlic and

a big pinch of flaked sea salt

and cook for 10 minutes until

softened but not coloured,

stirring occasionally.

2 Meanwhile, if you’re making

your own garam masala, toast

the ingredients in a dry pan over

a low heat for 1-2 minutes until

smelling fantastic, keeping the

spices moving. Tip into a pestle

and mortar or spice grinder and

grind to a fine powder.

3 Dissolve the bouillon powder

in 1 litre of boiling water for the

stock. Add the garam masala,

chilli flakes and mustard seeds

to the onion mixture in the

saucepan, stir thoroughly, then

add the lentils. Give everything a

good mix. Add the tomatoes and

the stock and bring to the boil.

Turn the heat down to low and

cook for 20-25 minutes until the

lentils are tender and retain

no bite, stirring frequently and

deeply so the lentils don’t stick

and crushing the tomatoes

a bit as you go.

4 Add the coconut milk, remove

from the heat and season to taste

with flaked sea salt and pepper.

Per serving: 533 cals, 22.7g fat

TO FREEZE

Divide the dhal evenly between

six sealable containers or freezer

bags and leave to cool completely

at room temperature. Label each

portion with the recipe name

and date made, then place in

the freezer and use within three

months. Defrost in the fridge

(it will takeapproximately eight

hours to defrost), then gently

reheat in a saucepan over a

medium-low heat until piping hot.

TO CHILL

The dhal will be fine for three

days in the fridge. Keep it covered

and when you are ready to reheat,

gently simmer in a saucepan over

a medium-low heat until piping

hot. Adding a squeeze of lemon

before you plate it up is a nice

idea, too.

With Seared

Tofu, Avocado,

Pickles and Seeds

EF V DF GF T

SERVES 2

READY IN 25 MINS

2 portions of Lentil, Tomato

and Coconut Dhal

1 tbsp mixed seeds (pumpkin,

sunflower, sesame, poppy

and nigella)

1 tbsp olive oil, ghee or

coconut oil

1 x 200g packet of smoked

marinated tofu, sliced

1 ripe avocado

a few pickles (any kind,

homemade or shop-bought.

Middle Eastern pickled turnips

are particularly good for this)

1 Reheat the dhal in a small

saucepan over a medium-low

heat until piping hot, stirring

occasionally.

37


BOOKSHELF

Recipes taken from

Elly Pear's Let's Eat,

by Elly Curshen,

Photography by

Martin Poole

2 Meanwhile, toast the seeds in a

dry frying pan over a medium heat

until starting to burst, shaking the

pan often, then tip into a bowl and

return the pan to the heat. Add the

oil and turn the heat up to high.

3 Once hot, add the tofu slices and

cook for a couple of minutes until

browned on both sides. Peel, stone

and slice the avocado. Stick the hot

dhal in a bowl, add the tofu slices,

avocado and pickles, then sprinkle

over the toasted seeds.

Per serving: 464 cals, 35.2g fat

Black Beans

EF V DF GF T

SERVES 2

READY IN 25 MINS

2 tbsp olive oil

1 medium onion, peeled

and finely diced

2 garlic cloves, peeled and

crushed or grated

500g dried black beans, soaked

overnight in plenty of cold water,

then drained

2 tsp dried thyme

flaked sea salt

TO MAKE 4 X 250G

PORTIONS OF

REFRIED BEANS:

40g salted butter (or olive oil if you

want to keep them vegan)

1 onion, peeled and diced

¼ tsp bouillon powder

1 tsp ground cumin

¼ tsp chilli powder

¼ tsp smoked paprika

2¼ portions cooked black beans

(250g) or 1 x 400g tin cooked

black beans, drained and rinsed

¼-1 tsp flaked sea salt

TO FREEZE

Divide the beans evenly between 12 sealable

containers or freezer bags and cool completely at

room temperature. Label each portion with the

recipe name and date made, then place in the

freezer and use within three months. Defrost in

the fridge; overnight is fine, or take them out in the

morning so they are defrosted by dinner time. Then

just refry before serving.

TO CHILL

The beans will be fine for up to three days in the fridge,

covered. To reheat, gently simmer over a medium-low

heat until piping hot. Serve with chopped coriander.

2 tbsp chopped coriander leaves,

to serve

1 Heat the oil in a large saucepan

over a low heat, add the onion,

cover and fry for five minutes until

softened. Stir in the garlic. Add the

beans and thyme, then cover with

cold water, plus 2cm more. Bring to

the boil, reduce the heat and gently

simmer for one hour, uncovered,

stirring occasionally and topping

up the water if needed.

2 Once the beans have softened,

drain and season with plenty of

flaked sea salt. Save the cooking

liquid to thin down your refried

beans, if needed. The beans are

now ready to be used as they are

or you can ‘refry’ them (which

is slightly misleading as you’re

not frying them twice, you are

boiling them and then frying them.

Confusing)!

3 To ‘refry’ the beans, melt

the butter in a large pan over a

medium-low heat and soften

the onions for five minutes

until translucent, stirring often.

Meanwhile, dissolve the bouillon

powder in 125ml of boiling water

for the stock.

4 Add the cumin, chilli and paprika

to the onions and stir to coat. Add

the beans and stock, stir well, then

remove from the heat and mash

the beans. Keep the mixture as

chunky or as smooth as you like – I

like it with a few rogue whole beans

poking through. If the mixture is

too loose, reduce the liquid until

thickened over a medium-high

heat, then season to taste.

Per serving: 163 cals, 9.3g fat

Baked with Green

Rice and Eggs

EF V DF GF T

SERVES 2

READY IN 50 MINS

200g cooked rice (I prefer

short grain brown but use

whichever rice you prefer)

butter, for greasing

500g Black Beans

175g ripe mixed-colour

cherry tomatoes, quartered

2 free-range eggs (or more

if you’re hungry)

1 heaped tbsp pumpkin seeds

¼ ripe avocado

hot sauce, to serve

FOR THE GREEN PASTE:

1 bunch of coriander

2 spring onions, roughly chopped

2 level tbsp pickled jalapeño

slices, drained

25g cavolo nero or kale,

roughly chopped

2 garlic cloves, peeled

and chopped

1 tbsp vegetable or olive oil

flaked sea salt

1 Preheat the oven to 180C/350F/

Gas 4. Pick a small handful of

coriander leaves, roughly chop

38


FOOD&RECIPES.ELLY PEAR

and set aside to use later. To make

the green paste, roughly chop the

remaining coriander, stalks and

all, and put into a food processor

with the rest of the green paste

ingredients and a pinch of flaked

sea salt.

2 Blitz until you have a rough

mixture. If you don’t have a food

processor, chop the ingredients as

finely as you can and mix with the

oil. Tip the cooked rice into a bowl,

add the green paste and mix until

evenly combined.

3 Grease the base and sides of a

20 x 15cm oven dish with butter.

Spoon the rice mixture into the

dish and spread into an even layer.

Spread the re-fried beans on

top, then scatter with the cherry

tomatoes. Use the back of a spoon

to make two dents in the surface

and crack in the eggs.

4 Pop the dish in the hot oven for

25-30 minutes until the egg whites

are just set. Meanwhile, toast the

seeds in a dry frying pan over a

medium heat for 1-2 minutes until

starting to burst, shaking the pan

often, and then remove from the

heat. Peel, stone and slice the

avocado. When the eggs are done,

remove the dish from the oven,

top with avocado, coriander and

toasted pumpkin seeds, add a

shake of hot sauce to serve.

Per serving: 562 cals, 21.5g fat

Mushroom, Lentil

and Walnut Rag

EF V DF GF T

MAKES 12 PORTIONS

READY IN 2 HRS

40g dried porcini mushrooms

4 tbsp olive oil

1 onion, peeled and finely diced

6 garlic cloves, peeled and grated

or finely chopped

1 large carrot, peeled and

finely diced

2 tsp smoked paprika

400g button mushrooms,

finely diced

125ml red wine

3 bay leaves

2 x 400g tins chopped tomatoes

1 x 680g jar passata

500g green lentils, rinsed

4 tsp dried oregano

2 tsp pul biber (mild Turkish

chilli flakes)

150g walnuts, chopped

2 tsp vegetable bouillon powder

1 small bunch of basil, leaves

picked and roughly torn

flaked sea salt and black pepper

1 Start by placing the porcini in

a large jug, pour over one litre of

just-boiled water and leave to one

side to soak for 30 minutes. While

the porcini are soaking, heat the oil

in a large saucepan over a medium

heat. Add the onion, garlic and a

pinch of flaked sea salt and cook

for five minutes until softened but

not browned, stirring occasionally.

2 Add the carrot, smoked paprika

and button mushrooms. Turn the

heat down to low and continue

to cook for 20 minutes, stirring

occasionally. Add the wine, turn

the heat up to high and bring to

the boil. Use a spoon or spatula

to scrape up all the flavour from

the bottom of the pan and stir

well. Add the bay leaves, tinned

tomatoes, passata, lentils, oregano

and pul biber.

3 Use a slotted spoon to

scoop out the soaking porcini

mushrooms, roughly chop and

add to the pan. Pour in the porcini

soaking water, add a generous

pinch of flaked salt and black

pepper and bring to the boil.

4 Turn the heat down to low and

cook for 30 minutes, stirring deeply

and thoroughly every few minutes,

making sure to scrape the bottom

of the pan. Add the walnuts,

bouillon powder and 500ml of

boiling water. Stir through the torn

basil leaves, cover and cook for 20

minutes, stirring frequently.

Finally, taste, season if needed

and remove the bay leaves.

Per serving: 233 cals, 14.2g fat

With Rigatoni,

Feta and Basil

EF V DF GF T

SERVES 6

READY IN 25 MINS

500g rigatoni

4 portions of Mushroom,

Lentil and Walnut Ragù

1 small bunch of basil,

leaves picked

200g feta cheese

flaked sea salt and freshly

ground black pepper

1 Cook the pasta according to

packet instructions then drain,

reserving a little of the cooking

water. While the pasta

is cooking, gently reheat the

ragù in a saucepan over a

medium-low heat until piping

hot, stirring occasionally.

2 When the pasta is cooked and

drained, return the pasta to the

TO FREEZE

Divide the ragù evenly between 12 sealable

containers or freezer bags and leave to cool

completely at room temperature. Label each portion

with the recipe name and the date made, then place

in the freezer and use within three months. Defrost

in the fridge (it will take approximately eight hours

to defrost), then gently reheat in a saucepan over a

medium-low heat until piping hot.

TO CHILL

The ragù will be fine for three days in the fridge.

Keep it covered and when you are ready to reheat,

gently simmer in a saucepan over a medium-low

heat until piping hot.

pan, tip in the hot ragù and stir in the

larger basil leaves, adding a little of

the reserved pasta water to loosen

if needed.

3 Divide between six bowls, crumble

over the feta, add the smaller basil

leaves to decorate and finish with

plenty of black pepper.

Per serving: 394 cals, 8.8g fat

39


THE RISE OF

THE SIDE

Every cook needs a repertoire of foolproof recipes to be

whipped up in minutes, with ease and reward, and no more

than the humble side dish. But why stop there? Here’s how

to transform your seasonal veg into the star of the show...

Carrots with Brown

Butter and Hazelnuts

EF V DF GF T

SERVES 4-6

READY IN 20 MINS

600g carrots (baby carrots

are particularly good)

30g hazelnuts, toasted

leaves from 15 stems

flat-leaf parsley

50g butter

juice of ½ lemon

sea salt and freshly ground

black pepper

BOOKSHELF

On the Side: A Sourcebook of

Inspiring Side Dishes by Ed Smith

(Bloomsbury, £20)

Photography: Joe Woodhouse

1 Slice the carrots lengthways (or

leave them whole if they’re small

enough). Put them in a saucepan

and add cold water to cover by 3-4

cm. Add a couple of pinches of salt,

bring to the boil and simmer for 10-

15 minutes, or until tender.

2 Roughly chop the hazelnuts and

chop the parsley as finely as you

can. Drain the carrots and return

them to the pan or transfer to a

serving dish. Melt the butter in a

heavy-bottomed frying pan over

a medium-high heat until it starts

to froth. After a minute or so the

butter will be golden and will smell

nutty, and a patch in the middle will

become calm. When that happens,

throw in the crushed hazelnuts,

stir them for 10 seconds, then turn

off the heat, squeeze in the lemon

juice and add the parsley.

3 Quickly pour the contents of the

pan over the carrots. Sprinkle with

a generous pinch of salt, toss well

so that all the carrots are glossy

and the parsley and

hazelnuts are evenly

distributed. Serve immediately.

Per serving: 129 cals, 10.5g fat

40


FOOD&RECIPES. SUPER SIDES

Warm Radishes

with Anise

EF V DF GF T

SERVES 4-6

READY IN 15 MINS

300g French breakfast

radishes, leaves removed

20g butter

4 tbsp Pernod

leaves from 7-8 stems

tarragon, roughly chopped

finely grated zest of ½ orange

sea salt

ÒThe fact that you can cook radishes

may surprise some, but once

warmed briefly, they become juicy

and their pepperiness mellowsÓ

1 First, wash the radishes

thoroughly. Cut most of them in

half lengthways, leaving only the

very small ones whole.

2 Put the butter in a medium

saucepan or frying pan over a

medium-high heat. When the

butter has melted and is nearly

frothing, add the Pernod. Let it

reduce for 10-20 seconds, then

whisk in one tablespoon water.

Add the radishes and cook for 3-4

minutes, turning them frequently

in the buttery liquid.

3 Remove from the heat, add

the tarragon, stir and immediately

transfer to a serving bowl. Season

with salt and the orange zest

and pour any cooking juices

over the top.

Per serving: 62 cals, 2.9g fat

Butter Beans with

Courgettes and

Tapenade

EF V DF GF T

SERVES 4-6

READY IN 15 MINS

500g cooked gigantes or

butter beans

3 small courgettes (around 400g)

75g Kalamata olives (stone in)

1 garlic clove

leaves from 10-15 sprigs thyme

2-3 tbsp extra-virgin olive oil

2 tsp sherry vinegar

sea salt and freshly ground

black pepper

1 Warm the beans gently in a

saucepan with the liquid from the

tin or jar to stop them sticking.

2 Meanwhile, slice the courgettes

into 2-3mm thick circles, then

add them to the beans, stir and

simmer very gently for

5-10 minutes.

3 To make the tapenade, pit the

olives by bashing them with the

base of a mug or small bowl – a

quick tap splits the olive, then you

can push the stone out – then chop

the flesh roughly. Put the garlic

clove in a pestle and mortar with a

pinch of salt as an abrasive. Pound

it to a paste, then add the olives

and thyme and bash again to

form a paste. Stir in the olive oil

and the sherry vinegar.

4 Drain the beans and courgettes,

return them to the saucepan

and stir in the tapenade. Serve

warm (although it’s good at room

temperature or cold, too).

Per serving: 239 cals, 16.5g fat

41


PROCESS

THIS!

Stuck in a veggie rut? We’ve all

been there. This month we’re

taking a leaf from author Jill

Greenwood’s book, SuperSlaw,

to incorporate a rainbow of

colour into our diet. It 's time to

dust off that blender – this is fast

food, but not as you know it...

BOOKSHELF

SuperSlaw by Jill

Greenwood (Ebury

Press, £12.99)

Photography:

Lara Messer

Coco-Lime Slaw

EF V DF GF T

SERVES 4

READY IN 10 MINS

2-3 handfuls of coconut pieces

¼ medium white cabbage, core

removed

6 stalks of celery

¼ red onion

1 large red chilli, deseeded

2-3 limes, halved

sea salt

1 Place the central chopping

attachment in the main bowl of the

food processor, followed by the

coconut pieces and replace the

lid. Pulse on the highest setting

(due to the density of the coconut)

until chopped into very fine pieces.

Keep your hand firmly on the lid.

Alternatively, you can grate the

coconut if you struggle to chop

this in the food processor. Tip the

coconut into a waiting bowl.

2 Repeat the above on a lower

setting with the cabbage and

celery stalks (aim for a more

chunky chop) and mix in the

bowl with the coconut.

3 Hand-slice the red onion and

chilli into small, even pieces and

mix in. Squeeze with the juice

of the limes and sprinkle with

the sea salt.

Per serving: 88 cals, 5.6g fat

USE YOUR LEFTOVERS

COCO-LIME-COCO SOUP

EF V DF GF T

Boil a 400ml tin of coconut milk in

a pan with a little extra vegetable

stock. Add some lemongrass and

ginger pieces. Add in any leftover

slaw and simmer for 5-6 minutes.

Remove the lemongrass. Add in

noodles and cook through, for

about 12 minutes.

TOPPERS

Macadamia nuts and cucumber

pieces make delicious toppers for

extra good fats and hydration.

Pizza Slaw

EF V DF GF T

SERVES 4

READY IN 10 MINS

2 courgettes

250g cherry tomatoes

1 red onion

½ red chilli, deseeded

1 garlic clove

1 tbsp dried oregano

1-2 tbsp tomato purée

3-4 tbsp red wine vinegar

sea salt

extra-virgin olive oil

1 Place the courgette in a food

processor and pulse the button

until chopped. Remove any

extra chunky pieces and pop

back in if you need to. Place in a

waiting bowl.

2 Repeat with the tomatoes.

They will blitz in seconds, so avoid

over-pulsing.

3 Hand-chop the onion, chilli and

garlic into thin slices and add to the

42


FOOD&RECIPES.SUPER SLAW

mix. Sprinkle with oregano and mix.

4 Squeeze the tomato purée

over the mix and add the vinegar.

Depending how the mixture stirs,

you may need to add a little extra

vinegar. Mix well and sprinkle with

sea salt.

Per serving: 55 cals, 0.8g fat

USE YOUR LEFTOVERS

PIZZA WRAP

EF V DF GF T

Place any leftover slaw in a

flatbread. Add a few slices of grilled

cheese. Add some freshly steamed

kale. Roll into a burrito shape and

serve straightaway.

TOPPERS

Halloumi is great with this slaw,

though mozzarella is perhaps

a more obvious (and a slightly

lower-calorie) choice for a

traditional pizza flavour.

Super Hero Slaw

EF V DF GF T

SERVES 6

READY IN 30 MINS

200g spinach

150g broccoli, cut into quarters

10-12 radishes, topped and tailed

10 pitted purple olives (I use

Kalamata)

10 caper berries, stems removed

2-3 tbsp balsamic vinegar

1 tbsp raw cacao powder

½ tsp sweet chilli sauce

1-2 tbsp olive oil

sea salt

1 Place the central chopping

attachment into the main bowl

of the food processor. Place the

spinach and broccoli into the

main bowl. Pulse gently until

small, chunky pieces form. You

may need to do this in stages.

2 Next, add the radishes and

olives and pulse until chopped and

resembling a chunky paste. Chop

the caper berries by hand into

halves and add to the mix.

3 Add the vinegar, cacao powder,

sweet chilli sauce, olive oil and

sea salt to a jam jar. Place the lid

on and shake vigorously. If the

mixture is too thick you can stir

with a teaspoon or add in a little

more vinegar. Add to the slaw and

mix well.

Per serving: 125 cals, 8.9g fat

USE YOUR LEFTOVERS

SUPERHERO FRUIT SALAD

EF V DF GF T

Chop a kiwi, apple and a

pear into cubes. Mix in a few

handfuls of leftover slaw.

Sprinkle with nuts, seeds and a

dollop of crème fraîche.

TOPPERS

Quartered figs will give this

slaw a lovely sweetness.

TIME-

SAVING

SAVIOUR

Hurly Burly

Turmeric and

Cumin Slaw,

£5.49 , Planet

Organic &

Wholefoods

43


PEOPLE.LUCY PORTER

Veggin’ out

WITH LUCY PORTER

From hot yoga to healthy salads, the comedian is

overhauling her lifestyle this month…

When the editor asked if I’d contribute to the healthy living

edition of this magazine, I said I’d be delighted. I finished off

my chocolate eclair, drained the dregs of my glass of Rioja,

hauled myself off the sofa and started typing immediately.

I might not be the picture of health, but I do try my best.

I go to hot yoga three times a week – admittedly, I do only

join in with the easy bits, but I think I do the Savasana or

‘corpse pose’ better than anyone I know.

In my garage I’ve got all the equipment for scuba diving,

football, badminton, table tennis, and golf. I’ve never used

any of them, but moving all that stuff out of the way when

I want to get to the ice cream freezer really gives me a good

upper body workout.

In my defense, I should say that I also eat a lot of fruit

and vegetables. I chop up all my salad ingredients and put

them in bowls in the fridge on Sunday night, then enjoy

delicious salads throughout the week. By Friday, the lettuce

is starting to get a bit slimy, but other than that it’s an

effective way to have healthy food on hand at all times.

My top tip for spicing up your salads is adding crunchy

stuff. Even the kids will accept a salad as long as it’s covered

in croutons, toasted pine nuts and deep-fried tofu. My

salads are murder on your teeth, but very tasty. I will also

share with you my number one salad secret – crispy onion

bits. You can buy tubs of them in the supermarket, and

they turn anything they touch to gold. My other current

favourite is oven roasted chickpeas. I cover them in olive

oil, salt and za’atar and after about 20 minutes they’re

crispy and delicious.

As long as there’s enough leaves and tomatoes under

the roasted and deep fried stuff, I figure my salads must

be doing me good. Now I just need to step up the exercise.

I might just go and practise my corpse pose on the sofa

for a bit.

Wear Stretch Carry

Wunder Under

Hi-Rise 7/8 Tight

Luxtreme, £78,

lululemon.co.uk

Indigo Linen Yoga Mat,

£38, manukalife.com

YO!GA Bag, Aqua,

£20, heyholla.com

00 44


FAST FOOD

Eating healthy food but still putting on

weight? Try these low-cal, high-flavour meals

from Kate Harrison's new book, 5:2 Veggie

& Vegan to increase your veggies and your

weightloss

46


FOOD&RECIPES.LOW-CAL IDEAS

Farro, Asparagus &

Feta Salad with Garlic

Lemon Dressing

EF V DF GF T

SERVES 2

READY IN 20 MINS

MAKE IT VEGAN

Swap the asparagus for 100g long-stemmed

or purple sprouting broccoli and use 100g of

marinated tofu in place of the cheese. Use

quinoa for a gluten-free dish.

100g asparagus spears

75g quick-cook farro

1 bay leaf

50g reduced-fat feta

FOR THE DRESSING:

juice and zest of ½ lemon

10ml extra-virgin olive oil

1 garlic clove, crushed

1 tbsp pumpkin seeds,

lightly crushed

OPTIONAL:

top with a few torn basil leaves,

chives or flat-leaf parsley

1 Bring a pan of 750ml water to

the boil. Trim the ends off the

asparagus and briefly cook for

3-4 minutes until just cooked

(1-2 minutes if you are using fine

asparagus). Remove from water

with a slotted spoon.

2 Add the farro to the boiling

water with the bay leaf and simmer

for 10-12 minutes until the water

is absorbed (or follow the packet

instructions). Discard the bay leaf.

3 Cut the asparagus into pieces

around 3cm long.

4 Combine the lemon juice and

zest, oil and the garlic in a bowl.

5 When the farro is cooked, place in

a serving dish, add the asparagus,

stir in the dressing and season well.

Crumble the feta over the top and

scatter the crushed pumpkin seeds

over the top.

Per serving: 256 cals

Gado Gado

Indonesian Egg

Salad with Hot

Peanut Sauce

EF V DF GF T

SERVES 3

READY IN 35 MINS

3 free-range eggs

150g green beans, trimmed

150g pak choi

100g tinned or very

fresh beansprouts

1 Little Gem lettuce,

leaves separated

10 cherry tomatoes, halved

½ small cucumber, sliced

into rounds

FOR THE SAUCE:

2 garlic cloves, finely chopped

1-2 red chillies, finely chopped

2cm piece fresh ginger, peeled

and grated

½ teaspoon coconut oil

2 tbsp whole nut peanut butter

100ml coconut milk

1 tbsp soy or tamari sauce

100ml water

OPTIONAL:

10g peanuts, crushed, to garnish

1 Boil the eggs for around 11

minutes. Allow to cool, then

peel off the shells and cut the

eggs in half.

2 Blanch the green vegetables:

cook the green beans for three

minutes in boiling water, then

remove with a slotted spoon and

use the same water to blanch the

pak choi for one minute, then the

beansprouts for one minute.

3 To make the sauce, fry the

garlic, chillies and ginger

gently in the coconut oil in a

small saucepan. Then add the

peanut butter, coconut milk

and soy or tamari sauce. Heat,

stirring until well mixed. Add

the water and stir until the

sauce thickens.

4 Arrange the lettuce on the base

of the serving dish, then pile in

the blanched veg, followed by

the salad veg and finally the eggs.

Pour the sauce over, and sprinkle

with the crushed peanuts,

if using. Important: Handle

fresh beansprouts carefully

because, surprisingly, they are

a very common cause of food

poisoning. Rinse well and discard

any sprouts that are smelly,

brown or even slightly musty. If

you are immune-compromised

or serving this to children, the

elderly or pregnant women,

stir-fry the sprouts in coconut oil

for at least four minutes before

serving, or use shredded lettuce

instead. Tinned beansprouts can

be safer and taste pretty good.

Per serving: 252 cals

BOOKSHELF

Recipes taken from

5:2 VEGGIE & VEGAN

by Kate Harrison,

(Orion, Paperback:

£7.99, eBook: £4.99)

Food photography by

Faith Mason.

Author photography

by Chris O'Donovan.

ÒWhat I love about farro

is its nutty flavour that acts

as the perfect base

for simple, strong

flavours: in this case, fresh

asparagus, creamy feta

and a garlicky dressingÓ

MAKE IT VEGAN

Replace the eggs with fried tofu. Other

additions that Indonesians like include

boiled salad potatoes, and those very

addictive pre-fried onions you can buy

in packets.

47


Pea and Herb

Pancakes with

Watercress and

Poached Eggs

EF V DF GF T

SERVES 2

READY IN 20 MINS

50g frozen peas

10g chopped herbs, such

as dill, mint or chives

1 free-range egg

1 tbsp cornflour

5g butter

freshly ground sea salt and

black pepper, to taste

FOR THE TOPPING:

splash of vinegar

2 free-range eggs

20g watercress

2 level tbsp half-fat crème fraiche

1 Cook the peas in a pan of

boiling water or in the microwave

according to the packet

instructions. Meanwhile, bring

some water to the boil in a medium

saucepan to poach the eggs for

topping the dish.

2 Blend the cooked peas and

chopped herbs using a hand

blender, reserving a few herb

leaves for garnish. Add the egg

and cornflour and blend until well

mixed. Season well.

3 Heat the butter or oil in a large

non-stick frying pan, and when hot,

make four pancakes by spooning

two level tablespoons of the pea

batter per pancake into onto

the pan, keeping the pancakes

separate (if you don’t have a large

enough pan, do this in two batches,

keeping the first set warm on a

plate in a low oven while you cook

the others).

4 Cook over a high heat for 2-3

minutes until the bottoms are

lightly browned and the tops are

set enough to turn. Turn carefully

using a spatula and knife and lower

the temperature, then cook for

another 2-3 minutes.

5 Meanwhile, poach the eggs: add

a splash of vinegar to the pan with

the boiling water. Break your eggs

into a cup. Create a whirlpool in

the water with a fork or whisk and,

with your other hand, slip the eggs

into the middle of the saucepan

as gently as possible. Turn off

the heat and set a timer for three

minutes. After that time, check

that the egg whites have set

before removing from the

saucepan using a slotted spoon.

Place gently onto a plate lined

with kitchen roll to absorb the

excess cooking water.

6 Arrange the watercress on

one side of a plate and place

two pancakes alongside. Place

the poached egg on top of the

pancakes and spoon the crème

fraiche next to it, topped with the

reserved herb leaves. Season and

serve immediately.

Per serving: 222 cals

ÒThe perfect

brunch or supper

for two: or for

cooking two days

running - just keep

the batter covered

in the fridge and

give it a quick mix

before usingÓ

48


FOOD&RECIPES.LOW-CAL IDEAS

TRY IT

The pancakes also go well with

other breakfast items such as fried

mushrooms or veggie sausages:

serve with baby spinach rather than

watercress if you prefer.

49


SELF.READ

SELF

DITCH YOUR DEVICES THIS SUMMER AND

REVEL IN THE JOY OF A GOOD BOOK

If you only do one thing this month, carve out a

little time to read. Contrary to popular belief, your

summer literature doesn’t have to be romantic

or trashy, it can be whatever you want it to be.

Whether that be flicking through the pages of the

latest healthy cookbook whilst sipping on a fresh,

cool juice (are you feeling more virtuous yet?), or

unlocking your inner calm with a mindful read in

a quiet corner of your garden, these are the new

releases to inspire optimum wellbeing.

FROM CLOCKWISE: THE FOOD MEDIC, DR. HAZEL WALLACE, £20 YELLOW KITE. I WANT TO BE HAPPY, HARRIET GRIFFEY, £7.99 HARDIE GRANT.

THE HEALTHY CONVERT, NICOLE MAREE, £12.99 HARDIE GRANT. CALM CURE, SANDY C NEWBIGGING, £9.99 HAY HOUSE.

51


52


FOOD&RECIPES.HEALTH

PUT YOUR BACK INTO IT

Commute, desk, commute, sleep – the average Brit spends

around nine hours a day sitting down, and come the weekend,

it’s an achievement to make it from the bed to the sofa, where

we’ll inevitably stay for another nine hours when we get hooked

on the latest Netflix series. But our bodies weren’t designed for

all this slouching and it can have a negative impact on our posture, especially our backs

and neck. To counteract all that sitting, why not try walking to work (if you can), taking a

yoga class, regular breaks from your desk, and to prevent any further pain or strain from a

heavy handbag, we love this citrus green backpack from thehealthybackbag.co.uk (£59).

GIVE YOURSELF A BOOST

Move over chia, there’s a new super-seed in town! If you’re looking

for a new and tasty way to add some daily nutrition into your diet

these little hemp seed hearts may be just the ticket. They have a

light flavour and are packed full of protein, omega 3, and fibre. Try

sprinkling them on porridge, yoghurt and cereal or, add them to

stir-fries and salads. We love adding them to our baking mix for a

healthy treat – they add a tasty, nutty texture to cakes and muffins.

£4.49, Sainsbury’s & Ocado

MEET YOUR

MATCHA

Too hot for a cuppa but in need

of your caffeine hit? These new

twist and mix matcha waters from

Buddha Teas Organic are perfect for

quenching your thirst and boosting

your concentration at the same time.

(£2.89, matchanow.co.uk )

health bites

The latest nutrition, fitness and wellbeing advice

3 WAYS TO

WAKE UP HAPPY

STRETCH

Stretching your entire body as soon as you wake up

is a great way to get the blood flowing and to release

some endorphins to help kick-start your day with a

smile. The increased blood flow to your muscles will

also mean that you have more energy to get up and

get going!

PREPARE A BREAKFAST

There are several delicious and nutritious breakfasts

that you can prepare the night before to save time

in the mornings. Check out the endless recipes for

overnight oats online, or pack your blender full of

goodness before you head to bed and then simply hit

the blitz button for a healthy smoothie when you wake.

DON’T CLOSE THE CURTAINS

Waking up with the sun on your face is a beautiful way

to start the day, and can help to motivate you to get

out of bed. Keeping your curtains at least partially

open in your bedroom can allow some sunlight to

sneak in and help you to wake up happy. This can also

help you to avoid pressing the snooze button as you

will see that the day is already starting without you!

For more small moments of self-care, visit truly-julie.com

53


BITE-

SIZED

RECIPE

PINK LADY APPLE,

ROCKET, CHICKPEA

AND FETA SALAD

SERVES 6-8

READY IN: 10 MINS

* 3 tbsp sherry vinegar * 2 tbsp

olive oil * 1-2 tsp grated horseradish,

to taste * a pinch of caster sugar * salt

& freshly ground black pepper * 2 tins

chickpeas, drained & rinsed * 3 large or 4

medium Pink Lady® apples, cored and chopped

* 140g rocket * a small bunch of mint, leaves chopped

* 200g feta cheese, crumbled

1 In a large bowl, whisk together the sherry vinegar with the

olive oil, horseradish and caster sugar. Season to taste with

salt and freshly ground black pepper.

2 Stir through the chickpeas and chopped apple, making sure

everything is well coated in dressing. At this point the salad

will keep for 24 hours in the fridge.

3 Once you are ready to serve, lightly toss through the rocket

and the mint and pile into a serving dish.

4 Finally, crumble the feta on top and serve.

Recipe courtesy of pinkladyapples.co.uk

3OF

THE

BEST

SOOTHE

Don’t let the summer heat

ruin your holidays; try Sukin’s

pure Aloe Vera Gel as a

soothing aftersun or to cool

dry, tight or irritated skin.

£7.95, Boots.

ENRICH

It’s not just your body that needs

hydrating after a day in the sun,

but your smackers need to be kept

soft too. Try this multi-purpose lip

balm from Tropic – at only a fiver

it’s a steal! £5, tropicskincare.com

POLISH

Add a slick of colour to your

summer nails with this vibrant

coral shade from Zao. The

best part? It’s vegan-friendly

and cruelty-free. £11.25,

zaoessenceofnature.co.uk

Ask Our Experts Have a question? Email yasmin.godfrey@aceville.co.uk

Q: WHAT FOODS CAN I BE

EATING TO RE-BALANCE

MY HORMONES?

Phytoestrogens such as organic tofu, ground flaxseeds, beans and

lentils, help balance hormone levels. Stir ground flaxseeds into

porridge with your favourite nut butter. Make sure you are getting

enough anti-inflammatory essential fats from seeds, nuts and

their oils. Switch to a handful of raw almonds for a mid-morning

protein snack and use flaxseed oil as your salad dressing.

Eat cruciferous vegetables daily such as broccoli, cabbage, spring

greens, kale, cauliflower and Brussel’s sprouts. Cruciferous vegetables

contain two specific hormone-friendly substances: indole-3 carbinol

and Diindolylmethane (DIM) which support hormone balance. Try

steam-frying kale with ginger and flaked almonds.

Choose foods high in B vitamins, magnesium and zinc

for healthy hormone balance. This includes sweet potato,

sunflower and pumpkin seeds, legumes, spinach, mushrooms,

quinoa and sesame seeds. Try a baked sweet

potato for lunch filled with hummus and a

spinach salad.

YOUR EXPERT: Nutritionist Mary

Cotter graduated from CNM

(College of Naturopathic Medicine).

naturopathy-uk.com

Q: “I’M SWITCHING MY DIET

FROM VEGGIE TO VEGAN,

WHAT ARE THE BENEFITS?”

Well, there is plenty of research to show that a vegetarian diet can

be a very healthy way of eating, so if your diet is a balanced one

you’re already doing well and I hope you’re feeling good on it.

However, like you, many vegetarians, myself included –

vegetarian from childhood – find that after a time they feel

naturally inclined to go lighter on the eggs and dairy, whether

for health or compassionate grounds, and move quite naturally

towards a vegan diet and lifestyle. And, there is much research too

that shows the health benefits of a properly balanced vegan diet.

Reports always stress the ‘properly balanced’ bit when talking

about both vegan and vegetarian diets – but that’s not difficult to

achieve, and you’re probably doing it naturally already. If you’re

avoiding ‘junk foods’ which may be ‘vegetarian’ or ‘vegan’ but are

not good for you, and are basing your diet on plenty of fresh fruit

and vegetables, pulses, including soya, whole

grains, nuts and seeds, you have an excellent

basis for health.

YOUR EXPERT: Rose Elliott MBE,

vegetarian cookery writer and author,

roseelliot.com

54


Available at:

& Leading Independent stores

55


How many of these

HEART-LOVING

foods do you eat?

In his latest book, Dale Pinnock, aka

The Medical Chef, looks to nature’s edible

pharmacy to keep our hearts healthy

Here, he explains the star ingredients

and their medicinal properties for

keeping our vital organ beating strong...

APPLES contain a type of soluble fibre known

1 as pectin, which is used as a natural gelling

agent, binding to cholesterol. Apples also contain

polyphenols and a substance called ellagic acid,

which breaks down excessive cholesterol in the liver

and also protects cells from damage.

AVOCADOS are a very rich source of oleic

2 acid, which has notable effects upon lowering

cholesterol. They’re also rich in vitamin E,

protecting against excessive blood clotting, and

reduce chemical damage to fats that are circulating

in our blood.

BEETROOT is a great source of nitrates. When

3 consumed, these are converted into nitric oxide.

This is a substance that is naturally produced by

the endothelium – the highly active skin that lines

the inner surface of our blood vessels. Nitric oxide

relaxes the smooth muscle walls of the blood

vessels. When they relax, the vessels dilate and the

pressure within them drops. So, eating beetroot

can temporarily lower blood pressure and

improve blood flow.

CACAO, or raw chocolate, is an incredibly dense

4 source of magnesium, a vital mineral involved in

regulating gut mobility and heart rhythm. Cacao has

an incredibly high antioxidant content, too; useful

because it helps to protect blood vessels from damage

and reduce the oxidization of cholesterol.

CHICKPEAS help to lower cholesterol by

5 binding to it and carrying it out of the body via

the bowel. They are also a rich source of magnesium,

which can help to lower blood pressure and regulate

heart rhythm.

ONIONS contain a group of compounds

6 called sterols that help to reduce the uptake of

cholesterol through the gut wall. Onions also contain

a group of sulphur-type compounds that can help to

reduce clotting in the blood, so offer a protective role

against heart attacks and strokes.

ORANGES contain a group of compounds called

7 bioflavonoids, found in the rind and pith, and are

known to protect the inner lining of blood vessels

from damage. They do this by strengthening the

microscopic mesh that holds all the cells together

within the lining. This mesh is found in every solid

body tissue and is known as the ‘extracellular matrix’.

8NUTS are a very rich source of the mineral

selenium, used by the body to make its own natural

anti-inflammatory enzymes. This enzyme is also

believed to be a part of the body’s natural protection

mechanisms against damage to arterial walls.

TURMERIC is a well known anticoagulant

9 (preventer of clotting), and is also a potent

anti-inflammatory. The yellow pigment in turmeric

helps to control inflammation, so can give significant

protection against inflammatory damage of the inner

lining of the blood vessels.

OATS contain a soluble fibre called

10 beta glucan, clinically proven to lower

cholesterol. It does this by forming a gel-like

substance in the digestive tract. This binds to

cholesterol that has entered the digestive tract

from the liver via the bile. Normally it would be

reabsorbed, but beta glucan binds to it and prevents

this, which can lower serum cholesterol.

GARLIC contains a powerful antioxidant that

11 is believed to prevent LDL (‘bad’) cholesterol

from oxidising; this is the process that causes

cholesterol to clog up arteries.

56


SELF.HEART HEALTH

SWEET HEART

A pudding that contains

four happy heart-boosting

ingredients? Yes please!

Chocolate orange

Truffle Torte

SERVES 4-6

READY IN 30 MINS

(PLUS FREEZING TIME)

FOR THE BASE:

200g raw mixed nuts

30g raw cacao butter, melted

2 tbsp agave nectar

FOR THE FILLING:

2 soft, ripe avocados

zest and juice of 1 large orange

2 tbsp agave nectar

50g raw cashew nuts

3 heaped tbsp raw cacao powder

30g raw cacao butter, melted

1 To make the base, put the nuts

in a blender and blitz into a coarse

powder. Melt the cacao butter in

a glass bowl over a saucepan of

water on a medium heat. Add to the

blended nuts along with the agave

nectar, and mix thoroughly.

2 Press the mixture into a flan/

cheesecake tin, allowing the crust

to go up the sides. Place the lined

tin in the freezer for at least half an

hour to allow the cacao butter to

set rapidly.

3 Meanwhile, make the filling by

scooping the avocado flesh into

a food processor, along with the

orange zest and juice. Add the

agave nectar, cashew nuts and the

cacao powder, and blend until a

smooth, rich, chocolate puddinglike

texture is reached.

4 Melt the second batch of cacao

butter in the same way as the first

and add to the other ingredients,

then process on a lower setting

until the butter is evenly mixed.

5 Remove the tin from the freezer,

and scoop the chocolate filling

into the semi-set base. Spread

out evenly, and then place in the

refrigerator for four hours. The

base will set to a biscuity texture,

and the filling will become firm, like

chocolate mousse. Slice and serve.

Per serving: 498 cals, 40.7g fat

BOOKSHELF

Medicinal Cookery by Dale

Pinnock (Hardback and

eBook £20/£10.99, Orion)

57


58


SELF.DIET DIARY

MY DAY IN FOOD

Dancer and winner of Celebrity Masterchef 2015, Kimberly Wyatt

tells us why she’s become a flexi foodie…

Morning Kimberly, tell us about your diet…

My diet is so important, especially for dancers and your

fitness in general. You have to make sure you fuel your body

in order to be the best version of you. Of course it’s OK to

occasionally treat yourself with whatever your guilty pleasure

may be, but I am a firm believer of whatever you put into your

body you get out, so it’s important to eat lots of nutritiously

beneficial foods to give you the energy you need.

You’ve recently decided to adopt a flexitarian diet,

why is that?

The more I learn about global warming and the environment

the more I have to be proactive and lead by example for my

family, especially Willow, my daughter. We are also very

proactive in trying to transition our home to be as sustainable

as possible, whilst still living our normal life.

We know you love to cook, but are you getting creative

in the kitchen without using meat?

I have been using Quorn for a couple of years, although

it’s been around for over 30. Since my husband, Max, and I

watched Before the Flood with Leonardo DiCaprio we learned

what beef farming is doing to the planet. Quorn has become

a staple in our house ever since.

My favourite meat-free recipes are my Quorn tacos and

curry, the chilli and lime sliced fillets are also great for quick

bites after a workout and are wonderful in salads. We also

love a nut roast on a Sunday.

What’s your relationship with food like?

I want to create a wonderful relationship with food for my

family and make sure they understand where it comes from,

and what effect eating the wrong foods has on your body,

but equally, how beneficial eating the right foods can be.

Hopefully, one day we can combat the processed sugary foods

that kids seem to be so drawn towards, but in excess are so

bad for you. Everyone deserves a treat now and again... but

everything in moderation!

What’s coming up for you next?

I have my own active wear range with Zakti as well as running

my Kimberly Wyatt Dance Academy. In terms of TV, I’m going

to be making an appearance in the Keith And Paddy Picture

Show, plus I’m returning to Masterchef soon.

KIMBERLY WYATT HAS PARTNERED UP WITH QUORN. TO SEE HER RECIPES VISIT QUORN.CO.UK OR HEAD TO VEGETARIANRECIPESMAG.COM

59


Best On Test

We’ve been lucky enough to bask in the warmth of some

British summer rays this month, which means our skin needs

plenty of hydration and TLC. Read on to find out what lotions

are keeping us soft and supple...

HEMPZ TRIPLE MOISTURE

HERBAL WHIPPED

BODY CRÈME, £23.99,

HEMPZBEAUTY.COM

SOPHIE: Despite what society dictates,

showering daily dries out my skin, but

when you’re sweating it out at the gym

each morning, it’s impossible to miss.

This one has been my post-workout life

saver, enriched with 100% pure natural

hemp seed oil, hydrating my skin all

day. Don’t be alarmed by the price tag

either: the bottle is huge, so it’s a moneysaver

in the long run!

LUCY: I love that this one is 100% vegan;

the texture is very smooth, it glides on

evenly and absorbed quickly on my skin.

I like the pump bottle, so it’s a great

addition to my beauty cabinet – even my

boyfriend is using it!

AKAMUTI FRANKINCENSE

BODY MOISTURISER, £9,

AKAMUTI.CO.UK

SOPHIE: This one immediately lifted my

senses, thanks to the rich, spicy fragrance

of frankincense essential oil. Upon contact

with the heat of my skin, it dissolved

effortlessly, turning into an oil-like

texture, so I’d recommend putting it on

before bed and not in the morning before

having to dress. It felt rejuvenating after a

day in the sun, soothing any

sore patches: a super-skin tonic.

LUCY: I loved the smell of this one,

instantly filling the bathroom with a lovely

scent. It’s a small pot so great for travelling;

I’ve kept it in my handbag so far. As it’s

oilier and absorbs slower than the others,

I used it as a heel repair treatment before

bed, which has worked wonders!

MARTHA HILL ENRICHED

BODY MOISTURISER, £8.50,

BEAUTYNATURALS.COM

SOPHIE: Two of my favourite scents

combined: lavender and chamomile,

helped to soothe my summer skin and

scratches on my legs from too many

woodland walks with the dog! It’s lightly

fragranced so good for sensitive skin,

and absorbed in under a minute.

LUCY: I drink chamomile tea every

evening before bed to wind down, so it

seemed only right to add this one to my

nightly ritual! The scent is very calming,

lingered on my skin for hours and felt

non-greasy when applied.

FAIR SQUARED COCONUT

BODY LOTION, £12.95,

FAIR-SQUARED.CO.UK

SOPHIE: I’ve always loved the smell of

coconut in body creams; it transports

me to sunnier climes, even when I’m

sat at my desk and it’s pouring down

outside! This one was quick to soak in,

making it easy for daily touch ups with

a fuss-free pump bottle.

LUCY: This one gets a thumbs up for

containing no parabens which can

irritate my skin. I love that it’s Fairtrade

too, using coconut oil from Sri Lanka

and olive oil from Palestine. It’s thinner

in texture than the others, but felt silky

smooth when applied.

ARBONNE RESCUE & RENEW

DETOX BODY LOTION, £35,

ARBONNE.COM

SOPHIE: A brand that never ceases

to amaze me; Arbonne keep proving

how luxurious vegan beauty can be.

With sustainably sourced essential oils,

including orange, lavender, anise and

bergamot, it felt light in texture, but still

hydrating. For an instant cooling soother

similar to aftersun, pop it in the fridge for

a few hours before applying – it works!

LUCY: I know I’m not the only woman to

have cellulite on her thighs, and I’ve tried

many products to try and tackle those pesky

dimples, but this one seems to be helping.

It dries very quickly and feels tightening. It

helps that it smells so good, too!

OUR PANEL

Unsure which ethical beauty brands to go for? Each month we ask one reader to

test and compare natural brands against our resident green beauty queen

Sophie Rae, acting Deputy Editor:

My fair complexion blooms with freckles

in the sunshine, so I usually apply plenty

of cream after showering or before bed

to beat dry skin and rough patches. My

elbows and knees are tell tale signs when

I’ve neglected my routine!

Lucy Mackreth, from Wrexham:

I have hayfever so my skin tends to

play up in the summer, becoming more

sensitive and I find I get dry elbows due

to sitting at a desk all day. My olive skin

seems to tan pretty easily, though.

60


SELF.BEAUTY

Next month, we’ll be

testing mascara. If you’d

like to be our tester, we

want to hear from you!

Contact sophie.rae@

aceville.co.uk

Fair Squared

Coconut Body

Lotion, £12.95,

fair-square.co.uk

Martha Hill Enriched

Body Moisturiser, £8.50,

beautynaturals.com

Akamuti

Frankincense

Body Moisturiser,

£9, akamuti.co.uk

Hempz Triple Moisture

Herbal Whipped

Body Crème, £23.99,

hempzbeauty.com

Arbonne Rescue

& Renew Detox

Body Lotion, £35,

arbonne.com

61


62


SELF.HAIR DYE

Crowning Glory

The cost of your colour – what’s it worth?

It’s estimated that one in six women in the UK dye their

hair. If you’re one of them, then you’ll know all too well

the eye-watering waft that permeates from the bottle as

you go through the motions of covering those pesky

roots. The key culprit, ammonia, produces strong fumes and

a pungent odour that lingers long after it’s hidden the greys,

while damaging hair in the colouring process, stripping

follicles of their natural health and shine. Ever felt your

scalp tingle or your ears turning prickly while your chemical

dye works its magic? For many, it can also cause eye

irritation, headaches and even respiratory problems.

Frighteningly, 5,000 different chemicals can legally be

used in a hair dye products. So, for the sake of tinted

tresses, is it worth the risk?

It goes without saying that the alternatives we’re talking

about are cruelty-free, but better yet, they’re natural; dyes that

are low, if not 100% free of, paraphenylenediamine (PPD), the

synthetic pigment that makes hair colour permanent. You can

tick ammonia, peroxide and resorcinol off the list too, if you’re

looking for naturally healthier hair. Natural dyes work to

maintain your hair’s essential protein and moisture balance;

gently colouring hair effectively without damage; something

that harsh chemicals don’t. Khadi for example, produce pure,

100% natural plant-based herbal hair colours based on

traditional Ayurvedic formulations. Natural dyes,

don’t penetrate into the hair shaft; instead they form a

layer of colour around each hair strand for a kinder and

less invasive colour.

It’s not just at home that natural dye can be used though;

this month, we visited former London Hairdresser of the

Year, Karine Jackson, at her west end salon, who has gone

one step further to prove that natural hair dyes can hold

their weight against the pros;

“I’ve long been an advocate for organic colouring, but I don’t

want to compromise on performance or trend. I use Organic

Colour Systems in the salon because as well as working

brilliantly, it’s an ethical UK-based brand with a low carbon

footprint,” says Karine. “Everything about the brand is

vegan-friendly, so when you come into the salon, you know

everything is ethical; from the colour to the shampoo and the

styling. We even offer vegan cookies and almond milk! I think

everyone should be able to experience high-end hairdressing,

without having to compromise on their ethics.”

Organic Colour Systems has further proven their

commitment to the cause by displaying the PETA Cruelty-Free

and vegan logos and even sponsor Greenpeace. So, if you hold

your ethics as high as your hair brush, it’s worth doing your

research into what you're putting onto your head.

1 2

Protect your locks with

these natural hair dyes…

1 It’s Pure Herbal Hair Colour, £10.95, suvarna.co.uk

Certified organic by the Soil Association.

2 Khadi Herbal Hair Colour, £9.90, khadihair.co.uk

Organic, vegan and free-from peroxide.

3 Tints of Nature, £9.95, tintsofnature.com

Gentle, natural products for healthy hair.

4 Herbatint Permanent Hair Colour,

£9.50, herbatint.co.uk

Dermatologically tested for sensitive skin.

3 4

63


PROMOTION

YOUR SUMMER

HOLIDAY

ESSENTIALS

Whether you’re jetting off to warmer climes or exploring the

UK this summer, be sure to pop these in your luggage

BENECOS PINK

FOREVER NAIL POLISH,

£6.95, BENECOS.CO.UK

Painting your nails is one of

the simplest ways to add a pop

of colour to any look. Pink

Forever is the perfect shade

for adding a little understated,

poolside glam. While your

nails will look perfectly

manicured, the avocado and

biotin in the formula keep

your nails healthy, too.

BENECOS COFFEE

& CREAM QUATTRO

EYESHADOW PALETTE,

£6.95, BENECOS.CO.UK

Made up of two matte shades

(cream and deep brown), and

two shimmery shades (light

brown and warm brown) these

eyeshadows are great for natural

day-time looks, or dramatic smoky

eyes in the evening. Infused with

macadamia and sunflower oils,

these smooth shadows are easy to

apply and blend effortlessly.

LAVERA MINERAL

SUN GLOW POWDER

DUO GOLDEN

SAHARA, £13.90,

LAVERAUK.CO.UK

Add the ultimate sunkissed

glow to your skin

before you even hit the

beach with this delicate,

light reflecting powder. Each

palette contains two shades

which you can use to enhance

your tan or simply make your

skin look and feel radiant.

FAIR SQUARED LIME

BODY BUTTER, £8.95,

FAIR-SQUARED.CO.UK

This luxurious body butter

lends itself well to those

who suffer from dry skin.

With a refreshing citrus

scent, this moisturiser is

excellent at keeping your

skin hydrated during your

travels – plus, it contains

only Fairtrade, natural and

organic ingredients.

ORGANYC WET WIPES,

£3.19, ORGANYC.CO.UK

Organyc Wet Wipes are ideal

for a quick freshen up: their

compact size make them

perfect for keeping in your

bag. Made from ultra-soft

organic cotton, chamomile and

calendula to care and protect

your skin, they contain zero

parabens, sulfates, synthetic

fragrances or alcohol meaning

there’s no drying, residue or

irritation to the skin.

ORGANII SPF 20 SUN MILK,

£17.90, ORGANII.CO.UK

Protect and care for your skin

naturally with Organii’s SPF 20

Sun Milk. The mineral-based

milk is certified organic and uses

karanja oil with titanium dioxide

and zinc oxide to create a protective

layer, which reflects UVA and UVB

rays from the skin, preventing sun

damage. This mineral sun milk

works instantly (meaning there is

no need to wait 20 minutes before

relaxing in the sun) and doesn’t

leave behind a sticky residue.

64


SELF.A-LIST ADVICE

Epsom Salt

Aurelia Probiotic Skincare

Cream Body Cleanser,

£32, aureliaskincare.com

Aurelia Probiotic

Skincare Firm & Replenish

Body Serum, £48,

aureliaskincare.com

THE BEAUTY

LAWS I LIVE BY

From vigorous body brushing to drinking eight glasses of

water a day, here’s what Claire Vero founder and CEO of

Aurelia Skincare, swears by for radiant summer skin...

My morning make-up routine consists of moisturiser,

waterproof mascara and perfume; with these applied

I’m ready for anything. I use the Aurelia Probiotic Skincare

Restorative Cream Body Cleanser in the shower every

morning which helps start my day perfectly. It’s sulphatefree

to keep skin supple but also contains an invigorating

blend of essential oils to help energise me in the morning.

Once I’m out of the shower, I’ll use a simple routine

of cleanser, serum and moisturiser from Aurelia

which helps maintain a glow on my skin using natural

probiotic ingredients.

I am always talking about the benefits of Epsom salts

which are hugely effective at detoxifying, relaxing muscles,

and drawing out impurities from the skin. I buy huge

bags online and use them regularly in the bath! When it

comes to make-up I try and seek out natural brands, and

I love using the Vapour Aura Multi-Use Classic, which is a

gorgeous lip and cheek tint.

I can tell when I haven’t had enough sleep as my eyes

look more tired. I use an eye cream containing arnica,

which works to reduce dark circles while keeping my skin

soft and smooth. If they are particularly puffy I tend to

use a serum applied with a cooling rollerball which helps

to brighten my eyes. I try and drink lots of water as I am

prone to dehydrated skin, and I really see the difference

when I do manage to drink the recommended eight glasses

a day! I do supplement this with herbal teas like fennel or

liquorice though.

Cruelty-free beauty is hugely important to me – and

one of the factors that sets us apart from other brands.

We are a Cruelty-Free International certified company,

supporting the end to animal testing in cosmetics. The

Leaping Bunny mark is placed on our labels and outer

boxes, offering peace of mind for all of our customers.

The best beauty advice I’ve been given is to cleanse

well every morning and evening. This is something my

mother taught me, and is true for everyone, no matter the

skin type. Ensuring you cleanse your skin gently, effectively

and without the use of harsh foaming sulphates or mineral

oils, is the best place to start with your routine.

We’re so thrilled to be launching an enchanting range

of products designed for babies and little ones, which

will be arriving in June! All of the products are completely

natural, and have been designed to nurture and support the

delicate skin barrier.

Claire Vero is the founder and CEO of Aurelia Skincare. To view the range, visit aureliaskincare.com

65


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67


SELF.STRESS

Photography: Katfilms

In his latest book, Dale Pinnock, aka The Medical Chef, looks

to nature’s edible pharmacy to keep our hearts healthy

This woman

can de-stress

your life...

...Yes, really! You might not have

heard of Jody Shield, but she's

the modern day mindfulness

guru who is helping the A-listers

to heal from the daily stresses of

life. Here, she shares her seven

tips to inner calm

69


GET CONNECTED

1We’re notoriously disconnected from ourselves, our needs

and our own sense of wellbeing. We’re not very aware of what

we’re thinking, feeling or sensing. Yes, we might sense our

mind is racing with thoughts, but we’re not able to hear what’s

MEDITATE,

really happening deep within us. We’re good at avoiding ourselves,

and using distractors like social media to fill the space. So, we need to

get connected to ourselves first, and you can do that through the

breath. Just being aware of your breath helps you to get connected.

3BALANCING ACT

To get more balanced I’d say to ‘surrender’ and

‘let-go’ of controlling everything. I mention

this in my new book, LifeTonic, there’s a whole

chapter dedicated to learning to let go. It’s so easy to grip

onto things, try and manipulate them and force things to

happen. It wastes so much energy. Life is beyond our

control – we can’t control people or circumstances. Instead

if we learn to let go and have faith that things will work

out in a certain way, life would be much easier. Our whole

body tenses up when we control things, and we become

very reliant on things working out a certain way. When

you learn to surrender or let-go, simply by saying to

yourself: ‘I surrender’ or ‘I let go’ and repeat as a mantra,

it becomes our new belief and practice.

5

MONITOR YOUR TIME ON

SOCIAL MEDIA

Have a reality check, and know that Instagram shows us a

carefully curated version of someone’s life. As an influencer

myself, I’m on Instagram every day, and I’m careful to

share authentic messages, and inspire my community

through being real, vulnerable and supportive. There are

lots of bloggers and influencers who are building a

business so would want us to see a certain version of their

life, so we aspire to want more of it. What’s happened now,

is there are so many, that it’s overwhelming and like social

soup (have you noticed I like the soup reference?). I feel

that influencers who show their vulnerability through

opening up more, and want to reveal their humanness and

flaws will eventually be more appealing, as we all

want authentic connection underneath it all.

BOOKSHELF

Jody Shield's new book,

LifeTonic is out now

(£14.99, Yellow Kite)

2

MEDITATE, MEDITATE

Meditation, without a doubt, is the best tool for

wellbeing. And, it’s the one thing we don’t make

time for. When you meditate regularly, you

realise the difference it can make in your own

life. As a meditation ambassador for Lululemon,

I attribute meditation to my own success. Start

with 10 minutes every morning or evening and

observe how much calmer and clearer you feel.

Head to the meditations section at jodyshield.co.

uk/shop and you’ll see a range of guided

meditations to get you started.

4AUTHENTICITY IS THE KEY

It’s so hard to stay true to yourself and your

message, and so much easier (and safer) to

get lost in the soup of life! It takes courage and bravery

to share a new and different message. Yet know, this is

the perfect time to do it. Having unique opinions and

points of view is rewarded, and people want to follow

something different. It’s always good to check-in with

yourself, and see where the decision to do something

comes from. Is it from your ego-mind who might want

to people please? Or is it from your deeper wisdom who

wants to be authentically you? Two very different inner

voices – the ego is loud and bossy, the deeper wisdom is

soft and loving.

6

INSTANT CALM

When we’re stressed, we forget to breathe

deeply. Try this breathing technique to open

your airways. Bunch your hand into a fist,

and gently start tapping with your fist onto

your collarbone. Take some deep breaths in,

while tapping. Do this for about 2-3 minutes

and see how different you feel.

7RESET YOUR MIND

Try this simple fingertip meditation exercise: Gently

press the index finger onto the thumb and tap it a few

times, then press the middle finger onto the thumb and tap it a

few times. Next press the ring finger onto the thumb and tap it a

few times. Last of all, press the little finger onto the thumb and

tap it a few times. Repeat this sequence a couple of times.

70


Gluten Free ... and Delicious

Drossa offers quality and Award Winning

gluten-free Farabella and Lori pastas from Italy,

fabulous Gnocchi, great tasting easy-to-make and

easy-to-bake Finax gluten-free bread & flour mixes,

Psyllium, Granolas and Muesli.

Just because it's gluten free doesn't

mean it's taste free !

www.drossadirect.co.uk

71


72


LIVING.SHOP

LIVING

FOR THE LOVE OF LAVENDER...

If you only do one thing this month, soak up the delights of lovely lavender. Farms across Britain

are in full bloom from June to August, wafting soothing scents across the countryside and

providing an Instagram-worthy dose of landscape snaps. Never dropped by a lavender farm?

Many are free to visit and will offer tours and information about the potency of the iconic plant,

selling their purple harvest in the form of essential oils and natural beauty care for a fragrant

souvenir to take home with you. We love the Pillow Mist, £8, from Somerset Lavender and

Kentish Lavender’s Sleepy Tea, £5.25.

73


SECTION PEOPLE.ÁINE HEADER.TITLE

CARLIN

GREEN

Living

Forget crustless cucumber

sarnies or an array of

colourful crudites, Áine Carlin

is handing out these fancy

vegan sushi rolls at her next

summer soiree!

The summer season is upon us, which means

my obsession with alfresco food ideas is also

in full swing. I’ve long been a fan of nori

wraps and usually fill them with some sort

of grain, as well as an array of fresh veggies:

effortless and epically nutritious. These mini versions are

a perennial winner, relying on grated carrot to bulk them

out and combining sweet and savoury elements in the form

of mango, avocado and cucumber. It’s a tried and tested trio

that really works. Thanks to the creamy tahini dipping sauce

there’s no need to season them either, in fact, it really is

better if you don’t.

I like to arrange them on a rustic chopping board and

hand them out like canapes (yes, I am that fancy), although

they also make for a snazzy solo lunch option, too. Feel

free to play around with the ingredients but be sure not to

overfill, as they can be a bit of a pain to roll.

While I’m sitting in the sun, I’ll most likely be re-reading

the recently released (and ultimate self-help book, in my

opinion) We: A Manifesto For Women Everywhere written by

Gillian Anderson and Jennifer Nadel. It’s no exaggeration to

say it’s been a total game-changer. Affirmations aside, it has

miraculously helped me replace fear with trust – no mean

feat for this lifelong worrier.

And, because I am somewhat vain, I’ll be availing of

Lavera’s organic self-tanning lotion, which is super-easy

to apply and gives you that fantastically ‘just back from my

hols’ glow, which is exactly what my pale Irish legs need.

For best results, exfoliate your skin before application and

always let it thoroughly dry before dressing. Then it’s time to

don your favourite dress and eat some sushi!

VEGAN SUSHI ROLLS

* 2 nori sheets, halved * 2 carrots, grated * 1 avocado,

thinly sliced * 1/₃ cucumber, julienned * 1 mango, thinly

sliced * handful of spinach, stalks removed

FOR THE CREAMY TAHINI DIPPING SAUCE:

* 2 heaped tbsp light tahini * ½ tbsp tamari * ½ tbsp

maple syrup * 1 tsp rice mirin * juice ½ lemon or lime

* 2-3 tbsp water

1 Place the halved nori sheet on a rolling mat. Line the part

nearest you with spinach leaves, overlapping them slightly

and leaving a generous gap at the top.

2 Squeeze out the grated carrot to remove any excess juice

before placing a handful on top of the spinach, spreading it

out evenly until it reaches the edges. Arrange the avocado,

cucumber and mango in three neat rows – try not to overfill.

3 Using the rolling mat ease it into a tight roll, tucking in any

loose ingredients and applying pressure where needed. Dap

the ends with a little water to secure and place the wrap on

a chopping board. Using a sharp knife, cut the roll diagonally

so you get two equal-sized wraps. Repeat the process until

all the ingredients are used.

4 Whisk the sauce ingredients together until if forms a thick

paste. Add 2-3tbsp water to loosen the mixture.

00 75


8

SUMMER VEGAN

SHOES WE LOVE

Is there anything better than the joy of new shoes?

Finding out they're cruelty-free as well! Step inside the

exciting world of vegan summer shoes...

SUAVE TAN WANDER

COLLECTION, £85,

mattandnat.com

Good news, ladies! It's socks-off season, and that can only mean one thing... it's time to set your toes free and

let your ankles loose, in an array of fancy new footwear. Slip on and slip into summer's new simple shoe trends,

where 2017 sees the perfect marriage between comfort and style. From vegan sliders, to casual espadrilles and

chic summer mules, we're putting our best foot forward this July.

76


LIVING.FASHION

This

Portuguese

brand are the

latest need-toknow

vegan

shoe shop

IRENE ORANGE, £78,

nae-vegan.com

KOMODO ESPADRILLE

ORGANIC COTTON SHOES,

£35, komdo.co.uk

VEGAN MADDIE TIE UP SANDAL, £78, freepeople.com/uk

ELLO V NATURAL PIÑATEX,

£90, po-zu.com

This

statement

slip-on is made

with pineapple

leaf fibre

material

VICTORIA PINATEX,

£129, bboheme.com

BLUE MIMI ESPADRILLES,

£89, beyondskin.co.uk

Pair these vegan

classics with some

white capris,

jeans or even with

an organic cotton

t-shirt dress

WEDGE SANDAL, £47.95,

vegetarian-shoes.co.uk

77


THE ONLY

WORKOUT

YOU NEED

this summer

No equipment needed!

Want to

make the

most of

the lighter

summer mornings? Set

your alarm for an earlymorning

fitness check and

get out into the garden for

a 20-minute sweat sesh.

We turned to Instagram

sensation and personal

trainer, Clean Eating Alice,

for a guided workout that

will have you feeling smug

before the rest of the

house has even started

queuing for the bathroom!

FULL BODY SKI JUMPS

3 X 20 REPS

From standing, jump

laterally onto one leg,

taking the other off the

floor and behind the

standing leg, twisting

the body towards the

leg, then repeat on the

opposite side.

Alice says:

ÒFor those days when you require a

real full-body workout; this combination

will not only raise your heart rate and get

you sweating, but also challenge your

plyometric strengthÓ

78


LIVING.WORKOUT

COMMANDOS

45 SECONDS X 3

Beginning in a forearm plank, ensure

your body is in a straight line before

pressing up onto extended arms, and

then lower back down to a forearm

plank one arm at a time, and repeat.

PLYOMETRIC

LUNGES

3 X 20 REPS

Assume the bottom of a lunge

position and then, using your

arms, jump up into the air and

switch legs; repeat.

BURPEES

3 X 10 REPS

Begin with your chest touching the

floor and your arms bent with your

hands at either side of your body.

Jump your feet in, and jump up into

the air before placing your hands

back on the floor and assuming you

original position; repeat.

79


ECCENTRIC

PUSH-UPS

5 X 5 REPS

Either from the knees or from a plank

position, lower your body slowly,

taking four seconds to reach the

depth of your push-up, then drive up

to full extension.

Now you’ve done the hard work it’s time

to refuel with a quick and nutritious

breakfast. Experiment with seasonal fruit

to make this recipe a year-round winner!

Protein pancakes

SERVES 1

READY IN 15 MINS

PLANK HOLDS

1 MINUTE X 3

Place your hands directly under your

shoulders with your arms outstretched

and push up into a straight position,

holding your core tight and with the

weight over the hands.

2 free-range eggs

1 ripe banana, peeled and mashed

1 scoop of whey or vegan protein

¼ tsp baking powder

½ tsp ground cinnamon

½ tsp coconut oil

150g of your favourite fruit, a dollop of

yoghurt and toasted coconut flakes, to serve

1 Begin by separating the eggs. Beat the

whites vigorously for a few minutes. In a

separate bowl, beat the yolks until smooth,

then combine both.

2 Add the banana, whey or vegan protein,

baking powder and cinnamon and mix

until fully combined.

3 Heat the coconut oil in a large non-stick

frying pan. Pour a quarter of the pancake

mixture into the pan and repeat until all the

mixture is used up (you may have to do this in

batches). Once the pancakes begin to bubble

on the top, gently flip over and cook for a

further few moments, before serving.

Per serving: 498 cals, 40.7g fat

Alice says:

ÒWho doesn't love pancakes? These

foolproof pancakes are a firm favourite

of mine. Separating the egg whites helps

to increase their fluffinessÓ

80


LIVING.WORKOUT

Protein pancakes

BOOKSHELF

Clean Eating Alice

Everyday Fitness

(£14.99, Harper

Collins) Photography:

Martin Poole

81


LIVING.CINEMA

Lights, camera

ACTION

Capture the magic of the movies and extend your living room

outdoors for an evening of fabulous films and snacks

Love a movie night but don’t want

to be cooped up indoors when

there’s glorious sunshine to be

enjoyed? Why not swap your

sofa for a stately home,

a royal park or even a castle? This

summer there’s a plethora of outdoor

screens popping up around the

country for you to take your pick

from and embrace your inner Danny

Zuko and Sandra Dee. Okay, so it

might not be a drive-in, but there’s

something so romantic about settling

down on a blanket, cracking open a bottle

of Malbec and watching a classic film under

the stars – just don’t forget your cardi for when

it gets chilly (this is the UK, after all!). But

what would an alfresco film fest be without

your favourite snacks? A travesty, that’s what!

That’s why, whether you’re taking a homemade

picnic to the park, gathering your girlfriends

round in your garden or simply setting up

camp inside (because the good old British

weather is a wash out), we’ve cherry-picked

our must-have movie fodder...

ALFRESCO FILM NIGHTS

THE LUNA CINEMA

Choose from various locations around the country to

watch your favourite flicks. From Alexandra Palace in

London to Hylands House in Chelmsford and Cardiff

Castle, there’s an array of cult classics and new releases

to enjoy this summer. Visit thelunacinema.com

FILM4 SUMMER SCREEN AT SOMERSET HOUSE

The iconic venue brings the best of cinema to a spectacular

setting. Check out old favourites like Jaws and Cruel

Intentions, to Oscar-winning newbies likes Moonlight. Be

warned – these events sell out quickly so get tickets while

you can. Head to somersethouse.org,uk

TIME OUT LIVE PRESENTS MOVIES ON THE RIVER

Can you think of a more dreamy way to spend a balmy evening

in London than watching an epic film on the top deck of a

boat, whilst sailing along the Thames? Well dream no more,

as Time Out and City Cruises have made that a reality. Tickets

start at £29 and for more information go to citycruises.com

MANOMASA FETA

& POMEGRANATE

VINAIGRETTE,

£2, OCADO

These light and zingy

tortilla chips are

baked in hearthealthy

avocado

oil. What’s more,

they’re even

shaped like an avocado pear, so ideal

for gripping and dipping.

APPLEWOOD, £2, TESCO

Loaded nachos are a must for a night

at the flicks – if you’re making your own,

grate some smoky Applewood over your

tortilla chips, creamy guacamole, tangy sour

cream and fiery jalapenos. Or, if you’re after a

spicier vibe, try re-fried blacked beans with fiery

Mexicana, £2 – pop under the grill until bubbling

and golden.

METCALFE’S SKINNY

POPCORN SALTED CARAMEL,

£1.59, TESCO

The buzz around all things salted

caramel doesn’t seem to be

fading, and this new popcorn

flavour from Metcalfe’s brings

all the sweet and savoury

addictiveness you’d expect from

this popular flavour combo.

LINDA MCCARTNEY'S

VEGETARIAN CHORIZO & RED

PEPPER SAUSAGES, £1.50,

SAINSBURY'S

You’ve got your nachos, the

popcorn’s ready, but some meatfree

sausages served as hotdogs

with all the trimmings will really

get this party started!

Top these ones from Linda McCartney

with lashings of mustard and ketchup for

an authentic diner dinner.

FRY’S MADAGASCAN

VANILLA BEAN DAIRY FREE

ICE CREAM, £4.99, OCADO

No movie night is complete

without a couple of scoops

of ice cream – plus this one’s

dairy-free!

83


Happy

glampers

Whether you’re on a roll mat under the stars or tucked up in a kingsized

bed, the experience of glamping can be made to order. So, gather

around the campfire and tuck into our roundup of gorgeous retreats...

IN THE STIX, RUTLAND

A newbie to the glamping scene, this family-run

business go out of their way to create a

community feel, placing domes on site closer

together, so that neighbours can mingle.

Community cooking in the field kitchen

area, with its own wood fired oven, is

encouraged, while the domes are fuelled by log

burners. Set in the smallest county in England,

the site is nestled nearby to the market town of

Stamford (don’t miss market day, every Friday)

and there’s plenty nearby, including open water

swimming, climbing and bird watching.

inthestix.co

BERRIDON FARM, DEVON

Set on 50 acres of rural north Devon, Berridon Farm is run

on organic principles. It’s back to basics here, with five

hand-built cabins, each sleeping six, spaced across an eight

acre field. There’s no wifi or indoor electricity, but the

family knows what’s really important with coffee grinders,

board games and plenty of candles. Hot showers are nearby

in the farmyard block, next to the farm pantry where you

can collect fresh bread and the farm’s eggs each morning.

There’s a treehouse on the land for children to play in and

it’s all within distance of beautiful sandy beaches for walks,

surfing and wakeboarding. berridonfarm.co.uk

84


LIVING. LUXURY CAMPING

WIGWAM HOLIDAYS, NATIONWIDE

Sustainable, affordable glamping luxury – that’s what

Wigwam offers in abundance. Chose from 70 sites across the

UK, from the edge of a Scottish Loch to a sun-kissed Cornish

beach, and airstream trailers to safari tents. Cabins are

constructed in the UK using sustainable timber, from the

Wee Braven (sleeps three) to the Big Chief (sleeps five), and

dogs are welcome in most locations. If you’re really looking

for a little luxury, check out the sites with hot tubs or if

you’re ready to explore, choose a site within a National Park

for activities galore. wigwamholidays.com

WINDMILL CAMPSITE,

ISLE OF WIGHT

One for the adventurers; Windmill is located just

under the historic Carisbrooke Castle, central to

the island. Picturesque views, long lazy walks,

grazing horses and quirky accommodation to

choose from; from renovated shepherd’s huts

(Ellie and Millie respectively) to Galahad, the

Westland Wessex XT469 helicopter that, after

retiring from active duty, has been transformed

into a fun retreat – the bed is even in the cockpit

dome, perfect for stargazing. The site also offers

a Showershack enriched with solar power electric

and water, The Spudomatic; a jacket potato oven,

and Big Bertha; a large pizza oven!

windmillcampersite.com

HOME FARM GLAMPING, HERTFORDSHIRE

Complete with beehive and veg patch, the team at Home Farm are ploughing

ahead in the luxury glamping game. Unbelievably, this little nugget of lush

countryside is just a five-minute drive from Stanmore tube station, so

Londoners have no excuse to not soak up the fresh air. Nine bell tents and three

yurts, each with their own campfire and barbecue, are set up in a meadow

surrounded by a beautiful lake and woodland. There’s also Land Girl events,

giving the opportunity for women to gather together, get their hands dirty and

get back to basics. homefarmglamping.com

CANOPY AND STARS, NATIONWIDE

Searching for amazing glamping places since 2010,

founder Alastair Sawday, now has over 500 listings,

stretching the length and breadth of the UK and Europe.

The aim is to champion small independents, who advocate

sustainable tourism, so the only hard bit is choosing the

right spot for you wild outdoor adventure. You can even

cherry-pick extraordinary listings that have featured on

Channel 4’s George Clarke’s Amazing Spaces, from a remote

tin bothies in Aberdeenshire, to epic treehouses in

Northumberland. canopyandstars.co.uk

85


86


REGULARS. WIN!

WORTH

£1,000

GIVEAWAYS

Fancy winning a deluxe country hotel stay for

two? Of course you do!

WIN A SPA BREAK F O R

TWO AT COLWALL PARK HOTEL

The summer holidays will be here

before you know it and with that

comes lots of extra feet around the

house! If the idea of six weeks of

no school is filling you with dread,

perhaps the promise of a country

escape in the autumn will ease

your stress?

We’ve teamed up with Colwall

Park Hotel, a quintessential

country house hotel sat in the

foothills of The Malverns, to offer

a two-night stay in one of their

22 recently refurbished boutique

style bedrooms. Welcomed with a

bottle of Prosecco, the winner will

arrive to flowers and chocolates in

the room upon arrival, and treated

to a three-course dinner in the

luxury 2 AA rosette restaurant and

a tasty breakfast each morning.

Featured in the Michelin and Good

Food guides, Colwall Park offers

modern gourmet food using only

the finest fresh, local ingredients.

Head chef Richard Dixon has a

real passion for the area, so you’ll

find plenty of locally foraged

produce on the menu, from

the kitchen garden plot for a

seasonal feast.

Set in two acres of beautiful

gardens at the centre of peaceful

Colwall village, halfway between

Great Malvern and Ledbury,

guests can easily explore the

breath-taking Malvern Hills, the

picturesque Welsh Marches, or

the Cotswolds. Footpaths from the

hotel gardens lead directly onto

the slopes of the hills. Cheltenham

and the nearby cathedral cities

of Worcester, Hereford and

Gloucester are all close by.

To top it off, the winner and their

guests will each have access to

sister hotel, The Malvern Spa, a

short drive away. Here you’ll be

able to indulge in a day of blissful

spa relaxation, including use of

the indoor-outdoor hydrotherapy

pool and a complimentary

60-minute treatment in one of the

14 treatment rooms, finishing off

with a high-class afternoon tea for

two to seal the deal.

SOUNDS INCREDIBLE, RIGHT? THIS PRIZE IS WORTH AN AMAZING £1,000,

SO DON’T MISS OUT! ENTER AT VEGETARIANRECIPESMAG.COM/GIVEAWAYS

TERMS AND CONDITIONS

Prize is as stated only. Must be prebooked and taken before 30/11/17. Available Sunday-Thursday, excluding Bank Holidays. MalvernSpa is over 18’s only. ** Dogs are permitted

if prebooked and will be provided with a welcome pack, dog bed and use of dog towel. Dogs are not permitted at Malvern Spa and owners must arrange for care of their pet whilst

they are visiting Malvern Spa. These prize draws are open to all UK mainland residents aged 18 or over, excluding employees or agents of the associated companies and their

families. One entry per person. The prizes detailed in each prize draw cannot be exchanged for goods, or towards the purchase of goods at any retail outlet. Entries must be via

our online entry page. It cannot be exchanged for cash, or replaced if lost or damaged. Entries that do not abide by these terms and conditions will be disqualified. Prizes must be

taken as stated and cannot be deferred. The decision of the judge is final and no correspondence will be entered into. CLOSING DATE: 22nd June 2017. Winners will be notified

by 1st July 2017, a list of winners will be available in writing on request from Andrea Turner, 21/23 Phoenix Court, Hawkins Road, Colchester, Essex, CO2 8JY.

89


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WHEN YOU SUBSCRIBE TODAY

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CONTRIBUTORS

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LYNNE FRANKS

2

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GREAT REASONS

TO SUBCRIBE!

• The latest alternative wellbeing news

• Expert healthy-living know-how

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REGULARS.WEEKEND

THE

WEEKEND

PROJECT

Hit your five-a-day with these fresh and lively summer rolls

Summer Rolls

EF V DF GF T

SERVES 2

READY IN 30 MINS

Naturally Nourished

by Sarah Britton,

(£20 Jacqui Small)

40g raw, unsalted sesame seeds

8 rice paper wraps

1 carrot, julienned

1 avocado, sliced

50g sprouts

fresh mint leaves

1 Preheat a pan over a medium

heat. When hot, toast the sesame

seeds, stirring frequently, for 2-3

minutes until fragrant. Remove and

set aside.

2 Fill a shallow dish a little larger

than the rice paper wraps with room

temperature water. Place one wrap

in the water until it becomes soft

and pliable; about one minute.

3 Transfer the wrap to a clean work

surface and place a little salsa, slaw,

carrot, avocado, sprouts, sesame

seeds and a few mint leaves in the

centre, plus a drizzle of sauce.

4 Fold the top half of the wrap

over the fillings; then both sides;

then fold the bottom up to seal.

Serve immediately with the

remaining sauce.

Spicy Lime Slaw

300g finely shredded red cabbage

½ tsp fine sea salt

1½ tsp freshly squeezed

lime juice

1 tbsp cold-pressed olive oil

1 tsp pure maple syrup

fresh flat-leaf parsley and

coriander leaves

1 small red chilli

1 Combine the cabbage, salt and

lime juice. Massage the cabbage

until it begins to wilt. Add the olive

oil and maple syrup. Season with

more salt and fold in the

herbs and chilli.

Radish

Coriander Salsa

225g radishes, finely diced

1½ tsp very finely chopped

red onion

15g fresh coriander

2-3 tsp red chilli, finely chopped

3 tbsp freshly squeezed lime juice

3 tbsp cold-pressed olive oil

1 tbsp pure maple syrup

2 pinches of fine sea salt

1 Combine the radishes, onion,

coriander and chilli. Whisk the lime

juice, olive oil, maple syrup and

salt. Pour the dressing over the

vegetables and fold to combine.

Almond Butter Sauce

125g almond butter

2 small garlic cloves

2 tbsp gluten-free tamari or

soy sauce

1 tbsp pure maple syrup

½ tsp peeled, very finely chopped

fresh ginger

6 tbsp freshly squeezed lime juice

1 small red chilli

125ml water

1 In a blender, combine all

the ingredients until

smooth and creamy.

91


* RECOMMENDS *

Here you’ll find an

exciting selection

of veggie products

for you to try

this month

SPICE UP YOUR LIFE

Turmeric has been one of 2017’s

trendiest ingredients so far, not only

because it’s an essential spice in our

curries, but due to the rise in popularity

of turmeric lattes, too. Known as a great

source of antioxidants and an immunesystem

booster, turmeric offers up many

benefits. BetterYou’s Turmeric Oral

Spray (£17.95) has been developed to

guarantee optimal absorption through

the mouth and delivers quicker benefits

than tablets or capsules. For more

information visit, betteryou.com

HELPING HAND

As a community, here at Veggie we’re all about living a cruelty-free

lifestyle and supplying our readers with the inspiration on how to

implement it. International animal rights organisation Animal Equality are

a fantastic charity who work to inspire individuals, companies and policymakers

to adopt compassionate changes for animals.

For more information visit, animalequality.org.uk

HOLY SMOKE

Made in the heart of

Somerset, Applewood

boasts a delicate

smoky flavour and

smooth texture,

finished with a dusting

of paprika for good

measure. It’s great for

melting in the centre of

a cheese toastie with

a few slices of pickled

cucumber! £1.75,

tesco.com

BYPASS THE BUGS

As the office lurgy makes its way round, it’s time to give your body a boost

by packing in some extra nutrients. A wheatgrass cleanse is a great way

to give your immune system a pep up with its high vitamin E, zinc, copper

and calcium content which will keep your cell system protected. Big Juice

grow the wheatgrass in house and the shots are made to order, instantly

frozen and delivered directly to your door. From £10, bigjuiceltd.com

JUST KEEP SWIMMING

Whether you’re looking to get fit, take on a new challenge

or tick something off your bucket list this summer then

why not take on The Aspire Channel Swim? This mission

equates to 22 miles over 12 weeks (that’s 116 lengths of

a 25m pool a week) and you can either do it on your own

or share the distance by getting your friends and family

involved, too. By taking part in this activity you’ll also help

to raise money for Aspire and people paralysed by Spinal

Cord Injury. Sign up for free, aspirechannelswim.co.uk

HAM IT UP

Made from 100% natural

plant-based ingredients,

these ham-style slices

are perfect in sandwiches

with a dollop of pickle

and a slice of dairy-free

Cheezly – a tasty vegan

twist on the popular

French classic, Croque

Monsieur. £1.79 available

from ocado.com

92


PROMOTION

MEXICAN

FLAVOURS

This cheese brings together

traditional British Cheddar

with the colours and flavours

of Mexico. Mexicana is packed

with zingy bell peppers and

chilli spices – it’s certainly not

for the faint hearted! £1.75,

ocado.com

ONE STOP SHOP

Gluten-free living can be hard and sometimes unexciting,

with a diet made of crumbly bakes, sticky pasta and dense

bread. Specialising in gluten-free products, Drossa offer a

fabulous selection of store cupboard essentials including

gluten-free gnocchi, a plethora of different pastas and even

couscous. For more information visit, drossadirect.co.uk

BEAT THE BLOAT

We all suffer from bloating

from time to time and

sometimes it feels as

if it’s never going to

go away. Clearspring’s

buckwheat range

includes everything

from pasta to porridge

and it’s completely

gluten-free – great

for those who

suffer from coeliac

disease or simply

follow a gluten-free

diet. From £2.49,

clearspring.co.uk

AXE YOUR ACNE

Suffering from acne

can really knock your

confidence in both adult

and teenage years, and

more often than not the

treatments don’t keep it

away for long. Dr Christine

Or is an award-winning

aesthetic doctor based in

Tunbridge Wells in Kent

who offers well sought

after solutions to achieve

natural, rejuvenated skin.

For more information visit

drchristine.co.uk

RECIPE OF

THE MONTH

Banana, Blueberry

and Almond Loaf

SERVES 8

READY IN 1HR 10 MINS

3 ripe bananas, mashed

3 free-range eggs

3 tbsp maple syrup

½ tsp vanilla extract

180g almond flour

150g blueberries

3 tbsp coconut oil, melted

1 Preheat your oven to 180C/360F/Gas 6

and line a loaf tin with greaseproof paper.

2 Crack the eggs into the mashed banana,

slowly adding the rest of the ingredients,

except the blueberries.

3 When the mixture is combined, slowly

fold in the blueberries and bake in the oven

for 50-60 minutes.

4 Remove from the oven and leave to cool

before serving.

Recipe by Christele Tai, Natural Chef student, College

of Naturopathic Medicine, naturopathy-uk.com

93


REGULARS.COMMUNITY

type it * wite it * tweet it

JOIN THE VEGGIE

COMMUNITY

star letter

"I really enjoyed the healthy desk snacks feature (June, 2016) because

there are a myriad of new products around, but I have found some to be quite

high in either fat or sugar, so some recommendations are always welcome.

I am trying to incorporate more vegetarian meals into my family's

weekly diet, so inspiration on achieving empty plates especially when catering

for a teen is always appreciated."

- Lisa Mc, via Twitter

VEGGIE SNAPSHOT

In a celebration of all things veggie,

#NationalVegetarianWeek took social media by

storm in May…

We debunk the myths around

protein, with tips from

@rhitrition and proteinpacked

recipes, too!

Q

What are

your favourite

summer foods

to throw on the

barbecue?

WE TOOK A

TWITTER POLL

TO FIND OUT

GET IN

TOUCH

Tell us what you think of

Veggie (the good, the bad and

the ugly!), send in your tips,

pictures and queries to:

yasmin.godfrey@aceville.co.uk

Or write to us at:

Veggie Magazine, 21-23

Phoenix Court, Hawkins Road

Colchester, Essex, CO2 8JY

See what other Veggie

readers are talking about

facebook.com/

VeggieMagazine

Follow us at twitter.com/

VeggieMagazine

Follow us at instagram.com/

VeggieMagazine

NEXT

MONTH'S

STAR LETTER

PRIZE!

Already planning the weekend

#brunch menu? We’re thinking

@donalskehan’s charred

@tenderstem with ricotta and

Romesco sauce will do the trick!

The afternoon slump has got

us craving these delicious #raw

chocolate treats. The best part?

They’re #sugarfree!

34% HALLOUMI

33% CORN ON THE COB

28%

5%

VEGGIE BURGERS

AUBERGINE

Fom you kitche...

@lucy_and_lentils via

Instagram “baked sweet potato

stuffed with avocado, chilli,

radish, thyme and poppy seeds.”

@myrelationshipwithfood via

Instagram “I’m in a citrus vibe!

Frozen lemon yoghurt cake.”

Tweet or Instagram your pictures with

the hashtag #VeggieReaderRecipe

@twohungrypeasinapod via

Instagram “Let’s avocuddle

and eat this veggie burger.”

Send in your reader

letters this month and

our lucky Star Letter will

win £100 to spend on

food at Thai Square**.

Serving up truly delicious

and authentic Thai

cuisine, prepared with

fresh, ingredients, Thai

Square offers vegetarian

classics including the

delicately spiced Som

Tum and hearty Pad Thai.

thaisq.com

Write in

and win!

T&CS: **Not available in conjunction with any other offers. Maximum

table size of up to two people. Guests have a budget of £100 from the a la

carte menu. Drinks are not included. Booking essential on 020 7839 4000.

Bookings taken Monday-Thursday.

94


Dr.Christine

Medical Aesthetics

95


FOOD&RECIPES. RECIPE INDEX

Your Summer Recipes

Here you'll find all the recipes in this month's Veggie,

but keep your eyes peeled for lots more foodie ideas,

tips and advice throughout the magazine

In next issueÕs

Features subject to change

MICHELIN-

STARRED ATUL

KOCHHAR SHARES

HIS FAVOURITE

VEGGIE DISHES

STARTERS

& LIGHT BITES

Avocado Cream with Chargrilled Cucumber 9

Fried Aparagus & Courgette Chip Salad 9

Minty Courgette Fritters 17

Candied & Golden Beet Salad with Baked Feta &

Hot Turkish Pepper Flakes 23

Burrata, Peach and Grilled Vegetable Salad 24

Baked Fennel, Watermelon and Goat’s Cheese

Summer Salad 26

Carrots with Brown Butter and Hazelnuts 40

Warm Radishes with Anise 41

Butter Beans with Courgettes and Tapenade 41

Coco-Lime Slaw 42

Pizza Slaw 42

Super Hero Slaw 43

Farro, Asparagus and Feta Salad with

Garlic Lemon Dressing 47

Pea and Herb Pancakes with Watercress

and Poached Eggs 48

Pink Lady Apple, Rocket, Chickpea and Feta Salad 54

Vegan Sushi with Creamy Tahini Dipping Sauce 75

Summer Rolls 91

MAIN COURSES

Aromatic Courgette Curry 17

Red Onion and Courgette Frittata 18

Sweet Sicilian Caponata 18

Strawberry and Pesto Pasta Salad 26

Shiitake Miso Broth 32

Glass Noodle Salad 34

Bibimbap Bowl 34

Lentil, Tomato and Coconut Dhal with

Seared Tofu, Avocado, Pickles and Seeds 37

Black Beans Baked with Green

Rice and Eggs 38

Mushroom, Lentil and Walnut Ragù with Rigatoni,

Feta and Basil 39

Gado Gado Indonesian Egg Salad

with Hot Peanut Sauce 47

SWEETS & DESSERTS

Chocolate Orange Truffle Torte 57

Protein Pancakes 81

OTHER

Green Lemon Cooler 30

Rose Collins 30

The Monty Don 30

Strawberry Hawaiian Slush 30

Mango Lassi 30

Coffeehouse 30

Mint Julep 30

Ginger Basil Spritz 30

Spicy Lime Slaw 91

Radish Coriander Salsa 91

Almond Butter Sauce 91

WE GET

THE SCOOP ON

NADIYA HUSSAIN'S

NEW BOOK

WE DELVE INTO

THE POPULAR

NEW NIGERIAN

BOOK, HIBISCUS

On sale

27th

July!

RECIPE

SYMBOL

GUIDE

EF Egg-free

V Vegan

DF Dairy-free

GF Gluten-free

T Time saving

ACTING EDITOR

Holly Treacy holly.treacy@aceville.co.uk

ACTING DEPUTY EDITOR

Sophie Rae sophie.rae@aceville.co.uk

EDITORIAL ASSISTANT

Yasmin Godfrey yasmin.godfrey@aceville.co.uk

PUBLISHING DIRECTOR

Helen Tudor

GROUP ADVERTISING MANAGER

Daniel Lodge

01206 505951 daniel@aceville.co.uk

ADVERTISING MANAGER

Lee Forster

01206 505928 lee.forster@aceville.co.uk

ACCOUNT MANAGER

Tim Needham

01206 505490 tim.needham@aceville.co.uk

GROUP EDITOR

Charlotte Smith

ART EDITOR

Lloyd Oxley

DESIGNERS

Adam Barford, David Haddington

AD PRODUCTION

Angela Scrivener

LICENSING & CONTENT SYNDICATION

David Coe 01206 505948

ACCOUNTS

Joy Loveday 01206 505914

SUBSCRIPTIONS/BACK ISSUES

Tel: 0844 856 0648 Overseas: +44 (0) 1795 414906

Email: cookvegetarian@servicehelpline.co.uk

Published by: Aceville

Publications Ltd, 25 Phoenix

Court, Hawkins Road, Colchester,

CO2 8JY Tel: 01206 505900

96


Food for

thought

3

In our kitchen…

July means one thing… summer holidays!

We’ve been to the beach, dabbled in fermentation

and chatted real food with the pros…

The things we’ve leaned this month

2

Deputy ed, Sophie, joined

like-minded foodies to learn the tricks

of gut-loving food, with a fermentation

masterclass led by Alana Holloway,

founder of Fermented by LAB.

Lemon and thyme kvass and rhubarb

and ginger kefir were on the menu,

alongside hand-on demonstrations

on how to grow kefir grains at home.

Keep up to date with future events at

fermentedbylab.com

Grain salads never let

us down when time (and

money!) seem tight. This

wheatberry mix with

padron peppers, griddled

halloumi and salad kept

us going all day.

1

We’ve been treating our city souls to a

salty sea breeze, visiting Saundersfoot

on the Welsh coast for a much-needed

weekend of R&R. Chips on the beach, sand

between our toes and lots of new freckles!

Not on the #nicecream

bandwagon yet? Are you

crazy?! We added a shot

of cold-brew coffee to this

bowl of blended frozen

bananas – topped off with

granola, cacao nibs and

coconut. Heaven!

4We’ve had a sneak

peek at the Tesco

AW17 homeware

collections and it’s

got us dreaming of

new storage solutions!

Keep eyes peeled for the new

Go Cook range, available in

stores nationwide from

4th September.

5

Suzie Walker, nutritionist

and founder of The Primal

Pantry, launched her Real

Food manifesto last month,

debunking the myths of real

and processed foods. Veggie

joined in with the discussion

to highlight common consumer confusion

when reading labels and the trends in the

health foods and free-from products. Share

your opinion with us at @VeggieMagazine,

we love to hear from you!

There’s no getting

away from spring veg

right now! We used

seasonal asparagus,

freshly popped garden

peas and goat’s cheese

in this omelette. Add a

teaspoon of chia seeds

to the egg mix for an

extra dose of fibre.

98

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