Get the Glow (15 page)

millet and sage leaf salad

Millet is so similar to quinoa, and makes a great alternative to it. It’s gluten free, and it’s cheaper if you’re on a budget. The sage leaves will raise your levels of beta-carotene as well as vitamin A, and the spring onions and pistachios give a wonderful texture.

serves 2

125g millet

250ml boiling bone broth, chicken stock, vegetable stock or water

pinch salt

1 green apple

juice of 1 lemon

50g cherry tomatoes, halved

2 spring onions, thinly sliced

2 tbsp olive oil

1 clove garlic, crushed

1 tbsp coconut oil or butter

6 sage leaves

4 tbsp crushed pistachios

Rinse the millet in a sieve. Put the millet in a large saucepan with the boiling broth, stock or water and salt. Simmer with the lid on for 12–15 minutes, or until all the liquid is absorbed.

Thinly slice the green apple and put it in a bowl; pour the lemon juice over the apple slices to stop them from browning. Mix the tomatoes and spring onions in a bowl with the cooled millet, olive oil, garlic and apple. Heat the coconut oil or butter in a small frying pan, and fry the sage leaves for 1 minute on each side until crisp, then arrange them on top of the millet and sprinkle the pistachios over everything.

smoked salmon and fattoush salad with avocado mash

This salad has everything, and is so quick to make. Essential fats from the avocado, omega-3s from the salmon and a light crunch from the radish and cucumber make this a perfect salad for an on-the-go lifestyle.

serves 2

1 avocado, peeled and stoned

juice of 1 lime

pinch chilli flakes

30g radishes, thinly sliced

1 spring onion, thinly sliced

1 cucumber, cut into tiny cubes

2 tomatoes, quartered

1 clove garlic, crushed

zest and juice of 1 lemon

3 tbsp olive oil

2 tsp cider vinegar

300g smoked salmon

10g fresh mint leaves, to serve

salt and pepper

Put the avocado, lime juice and chilli flakes in a bowl, and mash with a fork until fairly smooth.

Put the radishes, spring onion, cucumber and tomatoes into a bowl with the garlic, a pinch each of salt and pepper, the lemon zest and juice, the olive oil and the vinegar.

Arrange the salad and the mash on a plate with the smoked salmon, and sprinkle with the mint leaves.

warm kale, chickpea and orange salad

This salad is a nutritional powerhouse, with kale – one of my favourite superfoods – working in tandem with lots of vegetable protein from the chickpeas. This evergreen dish is complemented beautifully by the zesty orange and the subtly spicy ginger.

serves 2

1 tbsp coconut oil

1 white onion, finely chopped

2 tsp ground cumin

1 tbsp freshly grated ginger

1 x 400g can chickpeas, drained

3 kale leaves, cut lengthways into thin strips

1 courgette, grated

zest and juice of 1 orange

salt and pepper

Put the coconut oil in a large frying pan with the onion and cumin, and sauté over a medium heat for 5 minutes. Add the ginger and a good grind of salt and pepper, and stir for 1 minute. Add the chickpeas and cook for a further 5 minutes, stirring constantly.

Add the kale and the courgette to the pan and cook for another 5 minutes, stirring every minute or so.

Just before serving add the orange zest and juice, and some salt and pepper. Serve warm.

smoked mackerel salad with shaved cucumber, beetroot and orange

This simple recipe can be whipped up in minutes. It’s my go-to lunch box. It’s abundant in omega-3 richness thanks to the mackerel; these fatty acids will get your skin glowing all day long.

serves 2

1 orange

1 large or 2 small beetroots, grated

1 tsp olive oil

2 tbsp finely chopped chives

1 cucumber

100g cherry tomatoes, halved

30g walnuts

1 tbsp cider vinegar

2 large smoked mackerel fillets

Zest the orange. Combine the grated beetroot with the orange zest, olive oil and chopped chives. Cut the orange into eight segments, and remove the skin and pith. Peel the cucumber into ribbons with a peeler or a mandoline, and mix this with the tomatoes, walnuts, vinegar, orange and beetroot mix. Serve the salad with the mackerel on top.

spicy salmon with cucumber and yoghurt

Not only do you have the omega-3 and skin-saving benefits of spiced salmon, you also get that incredible crunch and cleanness of cucumber with the beautiful balance of yoghurt. A real winner in my eyes.

serves 2

150g natural, coconut or goat’s milk yoghurt

1 lemon

3 tsp smoked paprika

1 tsp salt

2 large salmon fillets

½ a cucumber

2 tbsp chopped chives

2 tbsp sesame seeds

1 tbsp olive oil

2 tbsp coconut oil

Mix the yoghurt, lemon, paprika and salt together.
Rub 1 tablespoon of the marinade on each fish fillet.

With a peeler or mandoline, cut the cucumber into ribbons. Mix the cucumber with the chives, sesame seeds and olive oil.

In a large frying pan, heat the coconut oil for 1 minute over a high heat, then add the salmon and fry for 2–3 minutes on each side, starting with the skin side facing down.

Serve the salmon with the salad and more of the yoghurt mixture.

raw pad thai

This is a great, raw take on Thailand’s most famous export. Rawness ensures food retains its nutritional value, and the addition of red pepper sends the vitamin C levels sky-high, so this dish is great for strengthening your immune system. Loads of texture, buckets of flavour.