Chilli, tamarind and parmesan courgetti

Posted in: LF, S, SF, Uncategorized, V, WF

OK, so I’ve done something controversial. I’ve sat on the fence. While this recipe makes a feature of courgetti, it’s not paleo, or anti-carb. It’s here for it’s pure deliciousness, alongside faithful old spaghetti. Over the decades I’ve toyed with various iterations of my Go To telly comfort food, recently finding the 50/50 mix not only fills me more than the vegan version, it adds texture and a clean crunchiness to the sometimes heavy pasta only version. In fact, it got the thumbs up from several of my ‘it’s not a meal without 1kg of carbs’ male friends. For the record, a 70-80g pasta portion (as Italians take it, I’m told) appears to have none of the usual bloat infamy I’m prone to. If still unconvinced, though, there’s zero taste compromise with 100% courgetti; I do both. And left-overs as a salad the next day are incredible.

Chilli, tamarind and feta courgetti

Feeds 2

INGREDIENTS

1 courgette, grated or spiralled
140g spaghetti
3 tbsp olive oil
2 tbsp sun dried tomatoes, chopped
2 cloves garlic, chopped
1 dsp tamarind paste – I like the big tubs from Indian supermarkets
1 tsp dried crushed chillies
Feta, cheddar cheese or parmesan to taste.

Optional:

1 dsp sun dried tomato paste (or bought) – I do without if I don’t have in the fridge.
1/2 tsp turmeric – I add where I can due to its incredible health benefits.

METHOD

Prep the ingredients. Grate the courgette and cheese; chop the garlic and sun dried tomatoes.

Set the frying pan over a medium to low heat and add the oil. Put the spaghetti to boil – not the courgette!

Add the remaining ingredients (apart from the cheese) to the frying pan in the order listed above, cooking gently until they warm through and the garlic turns translucent. Be very careful not to burn the garlic or pesto (if using) here.

Remove from the heat and fold in the pasta, courgetti and half of the cheese. Transfer to heated bowls or plates and top with the rest of the cheese.

For me, this is comfort food absolute, hot or cold.

(Paleo) pumpkin seed and cranberry bircher

Posted in: Uncategorized

I’ve been a fan of traditional (oatie) bircher for many years, so initially only developed this lighter, crunchier paleo version for the sake a visiting friend. Given I sometimes find the classic recipe a little heavy and, dare I say it, potentially gloopy, I was keen to experiment. As it turns out, the fresh, tangy apple against nutty, popping seeds is pretty damn fine. And as a bi-product, we have another paleo breakfast.

Paleo pumpkin seed & cranberry bircher

Paleo pumpkin seed & cranberry bircher

INGREDIENTS

1 apple, grated
1 tbsp ground almonds
1 tbsp toasted pumpkin and sunflower seeds
1/2 dsp linseed / flax (much cheaper than chia!)
1 tbsp desiccated coconut
2 tbsp natural bio yoghurt
1 dsp dried cranberries

For Non Paleo / Oatie bircher, add:

2 tbsp porridge oats
1 tbsp yoghurt (additional to above)
2 tbsp cow’s, almond, coconut or rice milk

METHOD

Add ingredients in order listed above to a large bowl and mix thoroughly. Set aside for an hour for the flavours to develop fully. Stir and serve as is. Delicious and nut

Making-bircher

This recipe keeps well in the fridge so I do a bigger batch, setting me up with Breakfasts-to-Go for a busy week.

Maple roasted roots with Stilton & walnuts

Posted in: N, S, SF, Uncategorized, V, WF

Loaded with winter goodness, this is a crowd pleaser for carnivore and vegetarian guests alike. Served at room temperature, it has a particularly special place in my heart for allowing me to prep in advance so I can focus my efforts on the perfect mulled wine. I’ve done a mix of veggies here, but you can equally double up on sweet potatoes and drop all other roots. I’ve opted for an orange dressing with stilton and walnuts for a nod to the festive season, but feel free to sub for your favourites.

Maple-roasted-roots

Feeds 6 as side

INGREDIENTS

3 sweet potatoes
4 medium sized carrots
4 beetroot
1 tbsp coconut oil
1 tsp smoked paprika
1/2 tsp turmeric (for anti-bacterial gut health)
Pinch sea or Himalayan pink salt
70g stilton or blue cheese
Fistful / 50g walnuts, lightly dry toasted in a pan or oven – a couple of mins
1 tbsp dried cranberries

Dressing

Juice of 1/2 orange
Juice of 1/2 lemon
1 tbsp olive oil
1 tbsp maple syrup
Himalayan pink or sea salt and black pepper
1 tsp crushed, dried chillies – optional

METHOD

Pre-heat oven to 200C. Slice carrots and sweet potatoes lengthways into wedges and beetroot into quarters. Line, skin side down onto a baking tray and roast for approx. 35 mins, gently turning the veg a couple of times throughout. You’re aiming for crispy wedges; soft in the centre with slightly charred edges.

Roast-veg-prep

Set aside the veg to cool slightly – you don’t want them to turn to mush by adding the citrus and olive oil too quickly. Mix the dressing ingredients.

In a large bowl gently combine the dressing with the veg (I use my hands). At this stage, you can set aside in the fridge for the flavours to develop.

When ready to eat / prep, transfer veg to a large platter, layering with the cheese, cranberries and nuts. Topping with parsley also adds colour and freshness.

Serve as a main for vegetarians and / or alongside your turkey or meat of choice.

Raw chocolate & Cointreau mousse

Posted in: DF, N, S, SF, Uncategorized

No refined sugar options seem to be the latest health trend consuming the nation, so what to do at Christmas? Super creamy and chocolate rich, this is seriously delicious; your taste buds will feel in no way cheated – I can’t quite stress this enough! Thanks to the lack of nasties and abundance of good stuff (vitamins, minerals, unsat fats etc), it won’t leave you in a food coma or relentlessly scrambling for the Quality Street bucket. It also takes 10 mins to make, tops. Although not obligatory, the addition of Cointreau comes highly recommended.

Raw-chocolate-&-cointreau-mousse

Feeds: 6 – 8

INGREDIENTS

2 avocados
2 tbsp cacao powder
4 tbsp / 100g cashew nuts
2 tbsp maple syrup
1 tbsp coconut oil
2 tsp vanilla extract
300ml water
1 tbsp Cointreau or juice and zest of 1/2 orange

METHOD

Blitz all ingredients in a blender or Vitamix until smooth and creamy. Transfer to small glasses or bowls and set aside in the fridge until you’re ready to eat. Beware, it’s pretty rich; chocolate shots are probably the way to go…

Easiest Christmas ever. Ho ho ho.

Cacao nut energy bites

Posted in: DF, Featured, N, S, SF, Uncategorized, V, WF

Another relentlessly popular snack worthy of a re-post. Packed with nothing but (seriously) good stuff, these were a crowd pleaser at a recent Lululemon event and an energy staple on my Tarifa Yoga Holidays. They’re even a winner at parties, in fact, energy bites are fast becoming the new chocolate brownie of cafes. Nutritionist colleague, Kate’s added her recipe to our Gather & Gather meetings and snack range. So much more productive than a sugar or crisp crash and burn ‘pick me up’. This is my version.

Energy-balls

I’m not a huge fan of overly ‘datey’ flavours so have given options for (wholesomely seductive) maple syrup and added a pinch of sea salt for a healthy take on salted caramels. Think: protein, fibre, antioxidants, no refined sugar, raw, coconut oil, dairy and gluten free etc etc. I’ve used cup measures to save scale faffing; they really are very easy.

Makes 15 balls or 20+ bites

INGREDIENTS

1 cup (6 tbsp) pumpkin & sunflower seeds
1 dsp linseed and / or chia, split 50/50
1.5 tbsp cacao powder
1 tbsp almonds or almond butter
2 tbsp maple syrup or 3/4 cup pitted dates, I find most people prefer maple syrup
2 tbsp dried cranberries – adds a tart sweetness… that’s not datey :)
1.5 tbsp coconut oil
2 tsp maca (for added energy) – optional
Pinch Himalayan or sea salt
1 dsp desiccated coconut for coating – if making into balls

METHOD

Blitz seeds (including linseed / chia) and almonds until they resemble chunky breadcrumbs – around 30 secs. If using almond butter, add this with other ingredients after whizzing seeds. Sorry Vitamix, but I find Magimix infinitely more efficient on drier recipes.

Making-energy-balls

Add remaining ingredients and mix for a couple of mins until you have a sticky dough. Roll into pieces smaller than a golf ball and coat in the desiccated coconut set aside earlier.

Or for ease, you can press into a tray and slice into squares after chilling. Either way, put straight to the fridge to retain the shape.

They keep for a while so I make double quantities and store for pudding or as a snack to tide me through exercise. Indulgence doesn’t get more virtuous.

 

Cranberry & lemon amoretti

Posted in: DF, N, S, SF, V, WF

Thanks to your calls to action post my supper clubs, fitness events and yoga holidays, this superhero stars again. Almost 2 years after I first shared the recipe, it really is a good one. True Wholesome Seduction: a super tasty snack that’s healthy, low carb and protein packed. These mini morsels are even vegan, dairy, gluten and refined sugar free and still somehow taste of un-compromised indulgence. Ideal for pre / post exercise; a (very buff) friend now keeps them at the ready for his relentless triathlon training hunger. Groan! If iron man fitness doesn’t float your boat, they’re perfect with coffee.

Cranberry-&-lemon-amaretti

Makes 10 – 12 amoretti.

INGREDIENTS

200g ground almonds, bought or home made (skin off almonds)
zest of one lemon
20g / 1 tbsp dried cranberries, rough chopped
2 medium egg whites
2 dsp maple syrup, raw honey or agave

METHOD

Pre-heat oven to 150C. Mix almonds, lemon zest, almond extract and cranberries and set aside.

Lemon-zest-amaretti

Whisk together egg whites, agave and honey until you get soft peaks. Fold in almond mix. You should have a sticky dough.

Cranberry-amaretti-dough

Break off chunks and roll into pieces slightly smaller than a golf ball. Coat with icing sugar (optional) and place on greaseproof lined baking tray.

Cranberry-&-lemon-amaretti-dough-balls

Bake for 12 – 14 mins until lightly browned on top. With a knife, unstick the bottom and transfer to a cooling rack.

Cool before eating and store in an airtight container.

Pea, kale, fennel & smoky bacon soup

Posted in: DF, LF, S, SF, V, WF

If kale really isn’t your thing but you want some of its (biblically proportioned) health benefits, stick it in soup. While the freshness of the pea in this old classic is retained, the antioxidant, fibre and nutrient dense kale adds a meaty, heartiness which is perfect for fresh spring days and, should you so wish, summer slimming prep. Soup’s also surprisingly quick: this takes 15 mins.

Pea, kale, fennel & smokey bacon soup

Feeds 4-6

INGREDIENTS

1 tbsp coconut or olive oil
4 rashers smoked bacon – optional, the fennel seed gives this lots of flavour
1 onion, chopped
3 tsp ground fennel seeds
500g frozen peas
1 ltr Boullion or chicken stock
200g chopped curly kale, stalks retained
Sea salt and black pepper

METHOD

Set 1 dsp of the oil to heat, then fry bacon until it starts to brown. Remove and set aside. Add remaining oil, followed by onions once hot. After a couple of mins stir through ground fennel seeds.

Once onions have started to turn translucent, add in kale, then stock. Bring to the boil and simmer for 5 mins. Add peas and chopped bacon and simmer for a further 5 mins.

Remove from the heat and blend. I use a hand blender for ease and minimal washing up.

Return to the heat, adding salt and pepper to taste, and serve.

 

Yoga, food, surf & sangria

I love yoga. I also love food, Tarifa, understated luxury and a chilled vibe (with Spanish gin measures). So, I joined forces with my most inspirational (and fun) yoga teachers and planned a holiday.

Green-juices-&-morning-yoga

Located in Spain’s most southern tip (the mountains in the picture are Morocco), Tarifa life revolves around the cafes, chiringuitos (beach shacks), kite and wind-surfing. We’re yet to meet anyone in Tarifa who either, hasn’t been before, or isn’t planning their return. It really is very special.

WHAT’S INCLUDED?

Yoga & Meditation

Two daily 90 minute yoga classes led through vinyasa with a more energising sequence in the morning and a softer practice come sunset. Optional daily pranayama and mediation. All classes with The Dream Team: inspirational Jivamukti yogis Molly Harragin and Stewart Heffernan.

Tarifa-skylinetarifa-yoga

A palace (almost)

Our own 19th century luxe ‘palacete’ Riad Lolita, in the heart of Tarifa’s tiny, yet lively, white-washed old town. THE place to be, with cafes, shops and the beach on our doorstep.

Riad-Lolita,-upstairs-sitting-roomRiad-Lolita,-South-RoomRiad-Lolita,-family-suiteRiad-Lolita,-hallwayRiad-Lolita,-terracetarifa-streets,-spain

Wholesome Seduction

Wake-up green juices and energy bites, followed by post yoga brunch (lovingly prepared by yours truly). Plus a wholesomely seductive welcome supper around our kitchen table on the 22nd (ditto).

granolaIMG_7257Kale,-ricotta-&-chorizo-rosti

Food tours and fiestas

Because no-where loves eating out, and the night, quite like Andalucia, I’ll take you on a tour of the town following our first morning’s yoga, ensuring you’re armed with the best restaurants, beach bars, shops and must see spots. We’ll also sample sunset beach cervezas, flamenco and my pick of the town throughout your stay. Budget around £15 a head for a (big) meal with wine. Note: Cerveza’s often cheaper than water.

Tarifa-churrostarifachiringuitosTarifa-Mojitos

WHEN & HOW MUCH?

22nd – 26th October 2015. Yoga runs 23rd – 26th. Prices from £475 per person based on 2 sharing. Triple rooms and suites also available.

HOW DO I GET THERE?

Airports Gibraltar (40 mins away) and Malaga (11⁄2 hrs away) run countless daily flights. For all info on buses, taxis and car hire go to: The Essentials.

ANYTHING ELSE?

An (optional) Wholesome Seduction cooking class, so you can take your brunches home! Kite surf and windsurfing courses also available.

Wave-BanditsValdevaqueros-beach,-Candy-Kites

TO BOOK & FOR FURTHER INFO:

Drop me a mail: clare@rootlondon.com
Click here for more info on Tarifa, here for our ‘palacette’ Riad Lolita and here for Getting there, check-in and what to bring.

 

Eating out: The Good Life Eatery’s Top 5

Posted in: DF, Featured, LF, N, Reviews, S, SF, Uncategorized, V, WF

Lunchtime queues have been unavoidable since this shrine to LA and New York clean eating opened its doors 18 months ago. Brainchild of Yasmine Larizadeh and Shirin Kouros, The Good Life Eatery is a long time coming for the ever growing allergy friendly and fitness obsessed hoi polloi. True Wholesome Seduction, recipes include Red Velvet cake made without gluten or refined sugar that tastes better than ‘the real thing’ (trust me), skinny eggs royale (ditto), protein superfood shakes, detox salads and kale, kale, kale! We like kale.

Skinny-eggs-royale-on-sunflower-seed-rye

I may be a little obsessed with this place and as such, have worked my way through most of the menu. I’m pretty sure any of the Top 5 listed in this post will plead my case: click on the images and re-cap at the end.

Where The Good Life Eatery really gets my vote (apart from for its evidently passionate and ingredient savvy staff) is that while raw and vegan fare are standard, meat and eggs are also on the menu. Love an egg. You’re not out of place (or a pain in the ass) if you order a cappuccino, almond ‘mylk’ flat white or a Ninja Turtle avocado and spirulina shake to kick start your day. Hail non-despotic Good Life.

So-Clean-So-Fresh

Almond-milk-flat-white

While I’m not vegan, vegetarian or following a 100% raw diet, I eat a lot of plant based recipes,. I love the passion and relentless creativity inherent to this world. The traditional rulebook of “gourmet cooking” is thrown out; gluten, dairy and (refined) sugar-free are a given and honestly taste better than the real thing. In my opinion. And my dog’s apparently.

The-Good-Life-Eatery

Maybe I’m biased because I feel better when I avoid certain ingredients – sugar is an insatiable drug that instantly sucks me back in. Green juices, and Kale Lime Pie, (Oh yes!) not only satisfy my sweet tooth, they give me energy, make me happier and don’t pile on extra pounds to haul through chataranga. If you’re cutting out certain ingredients, want more energy, or just love food, give my Good Life Eatery Top 5 a go and see for yourself:

The Good Life Eatery Top 5

  1. Skinny eggs royale. The star of the show and the drool shot that pulled you in. As good as it looks.
  2. So Clean, So Fresh. Basically The Good Life bowl for brunch (remember those eggs?). And the most versatile salad staple. For a similar recipe try my Meanest, greenest (& meatiest) superfood salad.
  3. Ninja Turtle shake. Will turn you into a ninja. Obvs. 
  4. Dr Green Love or Drink Your Salad green juices. I can’t pick just one. 
  5. Raw cacao mousse. You’ll be amazed by how good this tastes, and it’s actually super healthy. Think: antioxidants, iron, calcium, potassium, zinc, fibre etc. For a DIY version so easy a toddler could nail it, try my Raw Chocolate Orange Mousse.

There are also a multitude of other creamy protein shakes and tangy energy juices, along with excellent coffee. Every cake I’ve tried has been delicious: The raw cacao brownie bites are happily, without a whiff of date, and the banana muffin is suitably sweet and gooey yet feels like an acceptable breakfast.

Did I mention I was a little obsessed? Said love has seeped into my eating habits and I’m starting to feel so much better as a result. I have more energy, feel lighter and need less sleep – I normally live by the minimum 8 hrs a night dogma. Over the coming weeks I’ll blog my go-to recipes here.

The Good Life Eatery, 53 Sloane Ave, SW3 3DH.

Mon – Fri: 7.30am – 8pm. Sat: 8am – 7pm. Sun: 9am – 6pm.

 

Almond, orange & cranberry granola

Posted in: DF, N, S, SF, Uncategorized, V, WF

You can’t go wrong with granola, loved by all and packed with nutty goodness, this is wholesome seduction at it’s best. The ideal start to your day, oats famously provide slow release energy and fibre, while the nuts and seeds are packed with protein, vitamin E, Omega-3 and minerals, magnesium and phosphorus. Even the coconut oil not only adds creamy deliciousness, but does wonders for your skin, hair and digestion (more info on why I fell in love here). As if that’s not enough, this recipe contains no refined sugar and, I think, tastes even better for it. Crunchy nut, creamy coconut and juicy cranberries; the perfect boxing day breakfast?

Granola

INGREDIENTS

3 cups oats – I like 2 of rolled oats and 1 of rye or buckwheat flakes
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup linseed
1/2 cup almonds
1/2 cup pecans
1 tbsp almond or sunflower oil
1 tbsp coconut oil – you can also sub for sunflower oil
2 tbsp agave, honey or maple syrup
3 tsp ground cinnamon
1 orange, juice and zest
1 cup flaked or desiccated coconut
1 cup dried cranberries (or raisins)

METHOD

Pre-heat oven to 180C. Warm coconut oil in a small pan until it becomes runny, then add in all wet ingredients: honey, agave, oils, cinnamon and orange juice plus zest.

In a bowl, mix remaining ingredients except for the coconut and cranberries. Stir in the syrupy oil and transfer to two baking trays, flattening out your mix to a 1 inch flapjack approx.

Cook for 25 – 30 mins, stirring a couple of times so the top doesn’t burn. Add in the coconut flakes around 10 mins before the end.

Remove from the oven and leave to cool for 5 mins before breaking up. You should have chunks of crispy, flapjack granola. Store in an airtight jar or container.

In winter I love this with Coyo yoghurt or Rude Health almond milk and a green shake. You can’t beat the tangy berry, crunchy granola and creamy yoghurt combo in summer, when fruit’s at it’s best.

Follow with my Mushrooms with poached egg & spicy sesame for a long, lazy brunch.