We are delighted to be able to share three delicious recipes from Lee Holme’s new cookbook, Eat Yourself Beautiful. Here’s a sneak preview of some of the tasty dishes available. Watch this space to find out more information about the author.
Need some inspiration for the kitchen? Want to add some Supercharged food to your diet? Do you want to eat yourself beautiful? Read on ……
Eat Yourself Beautiful helps you achieve inner and outer beauty and health through delicious, simple recipes that use anti-inflammatory, nutritionally dense ‘ super foods.’ This inspiring book is full of delicious recipes that are free from gluten, wheat yea, yeast, and sugar. Each recipe has a special icon to indicate its status. There are also beauty-friendly shopping lists and menus, advice on foods to avoid and how to detox. From Murdock Books
Images and recipes from Eat Yourself Beautiful by Lee Holmes. Published by Murdoch Books. RRP $35.00. Photographed by Steven Brown.
FSA Breakfast Bars: Supercharged with FSA
Do you need a morning boost of energy? They are a safe choice among the cliched breakfast bar options available on the market. They’re also bursting with omega-3s, which are good for your skin.
Unsalted Butter for Greasing
Almond meal 125g (4.5 oz/ 14 cup) pinch of Celtic salt
Baking soda, 1/4 teaspoon (bicarbonate)
Coconut oil 60 ml (or two fl oz/ 14 cup)
Sweetener of choice or 60 ml rice malt syrup (2 fl. oz./ 1/4 cup).
One teaspoon alcohol-free vanilla extract
40 g (1 1/2 oz/ 1/4 cup) cashews, crushed
Combination of flaxseeds and sunflower seeds (FSA), 160 g (5 1/2oz/1/4 cup).
40 g (1/2 oz/ 1 1/4 cup) dried cranberries (optional)
MAKES 8 BARS
Preheat the oven to 175degC/345degF/Gas 3-4. Grease an ovenproof square tin measuring 20 x 20 x 5 cm (8 x 8 x 2 inches).
In a large bowl, combine the almond meal with salt and bicarbonate soda.
Combine the rice malt syrup, coconut oil, and vanilla in a separate bowl. Mix the almond meal and rice malt syrup.
Add the nuts, seeds, and cranberries if you are using them.
Transfer the mixture into the tin using your hands, pressing down firmly.
Bake for 15 minutes.
Remove the dish from the oven and transfer it to a cooling rack.
Divide into 8 bars before serving.
They will last 7-10 days in an airtight container.
Lettuce Leaf Burritos
Lettuce-wrapped gluten-free burritos are the newest trend. Homemade ones can be just as healthy. They are delicious with avocado and nutritional yeast flakes.
Extra virgin olive oil, one tablespoon
1 Red onion diced
Three minced garlic cloves
Organic minced beef (ground) 1 kg (2 lb, 4 oz).
One tablespoon of tomato puree (concentrated) without additives
One bunch of English spinach, leaves chopped
Two zucchini (courgettes), grated
Three tomatoes, diced
Spring onions (scallions) – 2 thinly sliced spring onions
One avocado, peeled and stone removed, mashed, 12 large cos lettuce leaves
Plain, full-fat Greek-style yogurt (130 g/4 1/2 oz/1/2 cup) without additives
Two tablespoons of nutritional yeast flakes
In a large heavy-based pan, heat the olive oil and sauté the garlic and onion over medium heat for five minutes. Stirring occasionally with a wooden spatula and breaking up lumps as needed, add the mince to the pan and cook for 10 minutes. Stir in the tomato paste, zucchini, tomatoes, spring onions, and spinach for 15 minutes. Season to taste.
Each plate should have a leaf of lettuce. Distribute the mince over the lettuce evenly. Add a tablespoon of avocado, yogurt, and yeast flakes to the lettuce, then wrap it up and enjoy.
Raspberry-Studded Pumpkin Pie
This delicious winter warmer is a great way to warm up your home. This comforting recipe is bursting with pumpkin and warming spices, hints of vanilla, on a crunchy nut-based base. The raspberries enhance every mouthful.
105 g (3 1/2 oz/ 2/3 cup) raw cashew nuts
40 g (1 1/2 oz/ 1/4 cup) sesame seeds
Chia seeds, 1/2 cup
Flaxseeds, 1 1/2 teaspoons
40 g (1 1/2 oz/ 1/4 cup) sunflower seeds
Brown rice cooked to 60 g (or 2 1/4 oz/ 34 cup).
60 g (2 1/4 oz/ 1/3 cup) quinoa flakes
You can use either six drops of liquid stevia or one tablespoon of rice malt syrup.
One teaspoon alcohol-free vanilla extract
Half a teaspoon of ground cinnamon
Coconut oil or unsalted butter (40-60g/1 1/2-2 1/4 oz).
Steamed and cooled 600 g (1 lb, 5 oz), pumpkin (winter squash), or sweet potato
One tablespoon of almond milk
Two large organic eggs, beaten
Stevia liquid six drops
Coconut oil, one tablespoon
1/4 teaspoon ground cinnamon
Nutmeg freshly grated to 1/4 teaspoon
About 20 raspberries per teaspoon of alcohol-free vanilla flavoring
Preheat the oven to 190degC/375degF/Gas 5. Lightly grease a springform cake pan or pie dish measuring 20cm (8 inches).
Add the coconut oil to the food processor and blend for 15 seconds or until the mixture is crunchy.
Use your hands to press the dough evenly into the tin. Pack it slightly along the edges of the container. Bake blind people for 10-15 minutes or until it is golden and firm.
For the topping, combine the ingredients in a large mixing bowl, except for the raspberries. Mash with a fork.
Spread the raspberry topping on top of the pie base. Return the pie to the oven for another 35 minutes.
It is great served warm or cold. This will keep for a long time.
For five days, place the container in a refrigerator with an airtight lid.
Thank you, Lee Holmes, for sharing this delicious recipe from her new book!
Enjoy a wonderful weekend!