Veggie_Magazine_July_2017

Vegan Summer Skin Savers * Our Ethical Sandal Hotlist
For vegetarians
FREE
Spiralizer
worth
£29.99! *
for every
reader
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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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