Thursday 29 September 2016

Good mood food... The Art of Eating Well

Published 31/05/2015 | 02:30

Papaya, halloumi and watercress salad
Papaya, halloumi and watercress salad
Avocado cheesecake
Kelp pot noodle
The Art of Eating Well book cover

Jasmine and Melissa Hemsley are the glam sisters behind the hugely successful Hemsley & Hemsley food blog. Their popular book, The Art of Eating Well, is full of recipes to help you make the switch to a delicious, healthy and satisfying diet

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Papaya, halloumi and watercress salad

Serves 1

You will need

35g kelp noodles

A pinch of dried dulse or other seaweed/sea vegetable

½ tsp grated fresh root ginger (unpeeled if organic)

1 tbsp chopped fresh coriander or mint

A squeeze of lemon or lime juice

2 tsp unpasteurised miso paste, plus your choice of steamed veg, such as green beans, broccoli and cabbage; and raw veg, such as sliced mushrooms, peppers, pak choi, spring onions, grated carrot and courgette

OPTIONAL

A few tablespoons of cooked quinoa

A chopped soft-boiled egg

Shredded chicken

Method

Rinse the kelp noodles and drain.

Add everything to the heatproof jar with the miso. Keep refrigerated until ready to eat.

Five minutes before you want to eat, boil the kettle. Let the water cool for a few minutes before filling the jar, leaving 2cm from the top empty.

Stir and leave to steep for five minutes with the lid on loosely. Stir again before diving in.

Kelp pot noodle

Serves 1

You will need

35g kelp noodles

A pinch of dried dulse or other seaweed/sea vegetable

½ tsp grated fresh root ginger (unpeeled if organic)

1 tbsp chopped fresh coriander or mint

A squeeze of lemon or lime juice

2 tsp unpasteurised miso paste, plus your choice of steamed veg, such as green beans, broccoli and cabbage; and raw veg, such as sliced mushrooms, peppers, pak choi, spring onions, grated carrot and courgette

OPTIONAL

A few tablespoons of cooked quinoa

A chopped soft-boiled egg

Shredded chicken

Method

Rinse the kelp noodles and drain.

Add everything to the heatproof jar with the miso. Keep refrigerated until ready to eat.

Five minutes before you want to eat, boil the kettle. Let the water cool for a few minutes before filling the jar, leaving 2cm from the top empty.

Stir and leave to steep for five minutes with the lid on loosely. Stir again before diving in.

Avocado cheesecake

Serves 12

You will need

FOR THE BASE

125g pecans

45g desiccated coconut

70g cacao nibs

185g pitted dates

3 tablespoons of coconut oil, melted and at room temperature

FOR THE FILLING

560g avocado flesh (from about 5 medium to large avocados)

200ml lime juice (roughly 8–10 limes)

1 teaspoon of lime zest (avoid the bitter white pith)

190g raw honey

175ml coconut oil, melted and at room temperature

A few drops of stevia, to sweeten (optional)

Method

Preheat the oven to fan 150°C/Gas mark 3.

Line the base and sides of a springform or loose-bottomed 18cm round cake tin with baking paper.

Toast the pecans and desiccated coconut on a lined baking tray in the oven for 7–8 minutes, until golden.

Transfer the pecans and coconut to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly and holds together when pinched (don’t let it go completely smooth).

Tip the base mixture into the prepared tin. Press it down

firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the sides of the tin. Transfer to the fridge while you prepare the filling.

Place all of the ingredients for the filling into a food processor and blend until the mixture is completely smooth and silky.

Check for taste and add more lime juice, zest or sweeten with a little more honey or stevia according to preference, but it’s best to keep this deliciously tangy.

Remove the cake tin from the fridge and pour the filling over the base.

Cover the tin, using a plate, and return it to the fridge for a couple of hours or overnight, if possible, to set.

To serve, run a knife around the inner edge of the tin and carefully push the base up from the bottom.

Transfer to a plate and serve  it immediately.

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