This dish is simply perfect for the gorgeous summer we are having at the moment. It’s light, fresh and zingy, not to mention perfect for those desperate to sculpt those bikini bodies. It’s great also for making ahead and having … Continue reading
So here we are, it’s early summer and our old friend panic is beginning to settle in. Most of us are now the a final countdown to that looming summer holiday and the thought of stepping into a bikini sends a shiver down our spines. Yesterday morning, I went along to a body confidence masterclass with Cosmopolitan, and we had 2 exercise classes (which, as a result, I am pretty much unable to move today), a visit from Birchbox (a fantastic beauty subscription service) who were very generous with their goodies, and finally a talk and demo from healthy eating guru Madeleine Shaw.
I must say, Madeleine’s talk was the highlight of the event from me. I personally find your usual #eatclean healthy gym bunny type incredibly intimidating, but Madeleine was different. She delivered an amazingly interesting well informed talk, she was engaging and gave eating clean a human and friendly face. For the first time I felt that perhaps this is something I can try out after all (as opposed to the usual overwhelming urge to run off and cry into a cheese toastie), the food we tried was delicious and easy to make. So here is my own version of a recipe shown to us by Madeleine yesterday:
For the Mousse:
1 Small avocado
1 Tbsp raw Cacao powder
1 Tbsp Raw Honey
1/2 Tbsp Skimmed Milk
1/2 Tsp Vanilla Extract
And a punnet of strawberries
It really is as simple as whizzing it all in a blender until smooth and creamy then dipping your strawberries in. And the proof is really in the pudding (‘scuse the pun) when the men hadn’t the foggiest they were actually munching on avocado!
Here’s to a healthy summer!
My my my, it’s been months. I won’t attempt to sum up the roller coaster of the past few months, but in a teeny tiny nutshell…I’m now a full time employee of a magazine publishing house, working in marketing…very busy. blah. boring. OK.
Hi! just thought I would post up this recipe for my roasted carrot and beetroot soup. I have made this a few times for a few different friends who have all begged me for the recipe, so, guys…here you go! Enjoy!
200g cooked beetroot (not in vinegar – it will be far too sweet if it is)
2 finely chopped white onions
Half a bulb of garlic
a bunch of fresh thyme
2 pints vegetable stock
Preheat your oven to 180, peel and roughly chop your carrots and place them on a baking tray. Quarter your beetroot and add to the carrots, throw in your unpeeled garlic bulbs whole. Give the lot a generous lug of olive oil and bake in the oven.
In a pan on a low heat, add your chopped onions and cook slowly until transparent, add the thyme, stalks removed and take off the heat.
Leave it all for about 40 minutes.
Make up your stock and add to the pan, bring to simmer then once roasted, add your carrots and beetroot, squeeze the roasted garlic from their skins.
Using a hand held blender (or a magimix if you are lucky enough to own one), thoroughly blend it all for about 5 minutes – it’s best to be really thorough as this soup is best enjoyed very very smoothly.