Eating Well Made Easy: Deliciously healthy recipes for everyone, every day
Format: PDF / Kindle (mobi) / ePub
It’s everyone’s meal-time dilemma: how to cook quick, easy, tasty meals that are also good for you? Bestselling TV chef Lorraine Pascale’s brilliant new book Eating Well Made Easy shows you how.
Lorraine is famous for putting together delicious recipes that are simple and easy to make, and now she’s gone one step further: creating tasty dishes that are not only perfect for busy lifestyles, but are nutritious, too.
Understanding how important it is now for both families and individuals to eat healthily every day, Lorraine gives you all the inspiration you need to eat well all week long, without compromising on taste.
Rustle up surprisingly simple breakfasts and delicious midweek dinners, and impress your guests at the weekend with recipes that are properly balanced, with nothing processed – and still decadently full of the flavour Lorraine is known for.
Stunningly presented with beautiful photography throughout, this essential cookbook is Lorraine’s most comprehensive to date, full of delicious, nutritious fare for every meal time – made easy!
deseeded and roughly chopped 1 tbsp sunflower seeds 1 tbsp date purée paste Pop everything into a blender or NutriBullet and blitz for 30 seconds until smooth. Pour into a glass and serve. Love in My Tummy Cabbage, pineapple, ginger and mint may not be the things you’d think of putting together in a shake, but this unusual mix of ingredients will nourish and relax the tummy and give a boost to your digestive system. makes 300ml 2 large green cabbage leaves (preferably not the tough,
freshly grated nutmeg Sea salt and freshly ground black pepper fish filling 2 tbsp cornflour 300ml semi-skimmed milk 700g MSC-certified fish, skinless, cut into bite-sized chunks (I like to use haddock and salmon) 150g frozen peas � bunch of spring onions, sliced Fronds from ⅓ bunch of fresh dill, finely chopped 100g crème fraîche Sea salt and freshly ground black pepper Preheat the oven to 200°C (fan 180°C), 400°F, Gas Mark 6. Bring a medium pan of salted water to the boil and cook
(optional) 100g Cheddar cheese, grated or feta cheese, crumbled Leaves from � bunch of fresh basil, freshly ripped up Preheat the oven to 200°C (fan 180°C), 400°F, Gas Mark 6. Cut the courgettes in half, from end to end. Then, using a small spoon or a melon baller, scoop out some of the flesh down the length of the centre so that the courgettes look like a kind of ‘boat’. This flesh is great added to cake mixtures, to add moisture and ‘hide the greens’, so keep them to do that rather than
and caramelised onion soup 68–9 spicy baked eggs with spinach, mushroom and oregano 170 pesto cavolo nero and cashew nut pesto 119 kale and cashew nut pesto 127 pineapple chicken with pineapple and ginger 196–7 love in my tummy 62 pizza easy spelt pizza 219 gluten-free thyme cheesy pizza bites 232–3 polyphenols 12, 13 pomegranates: shaved raw Brussels sprout salad with hazelnuts, pomegranate and pumpkin seeds 194 popcorn, home-made chive and Parmesan 228 popcorn chicken with crispy
Discard the rest of the soaking water, then scrape the date paste into a container and keep in the fridge for up to about a week. Tip Dates contain lots of fibre, so they do not produce such a blood sugar high when you eat them. Smoothies What better way to start the day than a glass of pure goodness? The smoothies I’ve come up with and love aren’t just going to pump you full of fruit sugars like some do – especially those ‘healthy’ blends you find in chiller cabinets – they’re chock-full of