Mouthwatering recipes from Kathyrn Thomas' Pure Results bootcamp
"I don't believe in diets," says Shane Rigby, chef at Pure Results bootcamp, owned and run by Kathryn Thomas. "They are unrealistic and unsustainable for the majority of people living real lives. The only way to mental and physical wellness via nutrition is through real whole foods. This is very much the style of eating we promote at camp. Our menu is full of good fats, protein and fibre-rich carbs designed to sustain an active, exercise-rich lifestyle."
If you struggle with eating a healthy diet, the best way to start is with soup, says Michele McCormack, Pure Results' head chef. "It's easy to make, you can disguise lots of textures and flavours, it's satisfying, nourishing and can feed the masses." Born and raised in New Zealand, Michele (pictured left with Kathryn and Shane) grew up with an abundance of fresh and varied produce which has encouraged her love of good, wholesome food. Nothing makes her happier than eating a meal filled with lots of colour.
"Cooking with fresh ingredients is the kindest thing we can do for ourselves and a huge investment in our long-term health."
The chefs don't use any processed foods at the camp - clean food is paramount to how they operate and how they help clients feel sustained throughout the day's exercise programme. To get the best results from bootcamps like Pure Results, Michele suggests doing some preparation in advance: cutting back on sugar and caffeine in the weeks leading up to the camp and getting your body moving with gentle exercise. "If you are craving a treat, try dried or fresh medjool dates; they're packed with fibre and nutrients and satisfy any sweet craving. If nothing else will do except chocolate, make sure it has a minimum of 70pc cocoa solids, the darker the better."
And for those that fall off the wagon, she's equally encouraging. "We all have days when healthy changes get thrown out the window. But remember to praise yourself for how far you've come and remember there's always tomorrow and a chance to start again."
HAKE IN COCONUT BROTH
150g hake fillet per person
½ cup brown rice per person, uncooked
½ white onion, finely minced
2 cloves garlic, finely minced
1 red chilli, deseeded and finely chopped
Thumb-size piece of ginger, peeled and finely minced
½ tsp Chinese 5 spice
½ tsp coriander/turmeric
1 can coconut milk
1 cup water or chicken/veg stock
Juice and zest of 1 lime
1 yellow pepper, thinly sliced
Bunch of fresh coriander
100g green beans/mangetout
2 spring onions, thinly sliced on the diagonal
Oven bake the hake for 20 mins at 180˚C. While that's on, cook the brown rice in boiling water for 20 minutes.
Gently sauté the onion, garlic, chilli and ginger over a low heat until translucent without browning. Add the spices and then the coconut milk and water or stock. Allow to bubble gently.
Five minutes before serving, add the lime juice and zest, peppers, coriander, and the beans or mangetout. Place the hake on a bed of the rice and top with a ladle of broth and vegetables. Top with the spring onions and serve.
COCONUT AND BUTTERBEAN SOUP
2 onions, chopped
1 clove garlic
2 sticks celery
1 medium courgette
300g sweet potato
1 tbsp coconut/olive oil
300ml vegetable stock
400ml can coconut milk
400g can butterbeans
Zest of 1 lemon
Salt and pepper, to taste
Chop all the vegetables roughly and sauté slowly with 1 tablespoon of coconut or olive oil for approximately 15 minutes. Add the vegetable stock and bring up to the boil then turn down the temperature and simmer until the vegetables are cooked. Add the coconut milk, butterbeans, kale, lemon zest and season. Blitz the soup to a smooth consistency then reheat and serve.
TURKEY AND COURGETTE BURGERS WITH SPRING ONION AND CUMIN
For the burgers:
500g minced turkey
200g courgette, grated
40g spring onion, thinly sliced
2 tbsp mint, chopped
2 tbsp coriander, chopped
2 cloves garlic, crushed
1 tsp ground cumin
½ tsp cayenne
Salt and pepper to taste
For the soy yoghurt and sumac sauce:
250g soy yoghurt
1 tsp grated lemon zest
1 tbsp lemon juice
2 cloves garlic, crushed
1½ tbsp olive oil
1 tbsp sumac
First, make the soy yoghurt and sumac sauce by mixing all the sauce ingredients well. Chill until needed.
Preheat oven to 220˚C/Gas Mark 7.
Mix all the ingredients for the burgers together, divide evenly and shape into burgers. Heat a little oil in a pan and sear the burgers on both sides for approximatley 4 minutes.
Transfer the burgers to an oven tray lined with greaseproof paper and place in oven for 5 minutes until just cooked through. Serve with the sauce on the side.
Michelle's tips for a healthier 2017
1. Ease back on sugary snacks, caffeine, and alcohol and start drinking more water and herbal teas. Dehydration can often be mistaken for hunger.
2. Try introducing a vegetable you wouldn't normally eat; this will keep your meals and cooking time more interesting.
3. Reduce the size of your dinner plate. As a nation we seem to be consuming larger quantities of everything and our waistline is moving accordingly.
4. Swap a sugary snack for a healthier option such as fresh fruit, raw nuts, or an oatcake with nut butter.
5. Start with small, manageable changes each week. Any healthier option you choose will become a permanent change in no time at all. Think of January as the first step to a healthier you forever.