Read Online Get the Glow by Madeleine Shaw - Free Book Online Page A
Authors: Madeleine Shaw
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tahini
pinch salt
1 tsp cinnamon
100g pumpkin seeds
100g sunflower seeds
2 tbsp chia seeds
4 tbsp sesame seeds
In the food processor blend the banana, coconut oil, tahini, salt and cinnamon, until you have a paste. Add the rest of the ingredients and pulse for another minute. Grease a roasting tin or square cake tin with coconut oil. Pour the mixture out onto the greased tin and place in the freezer for 1 hour. Remove it from the freezer, cut into bars and transfer to the fridge.
These bars will last for 1 week in the fridge .
soups and light salads
green gazpacho
This tastes like summer, and ticks every box: light, healthy, dairy free and, most importantly, delicious. The clean taste of cucumber and mint pairs beautifully with the creaminess of coconut, and a lovely textured crunch comes from the flaked almonds.
serves 2–3
1 cucumber, roughly chopped
1 yellow pepper, deseeded and roughly chopped
1 clove garlic, crushed
2 avocados, peeled, stoned and roughly chopped
5 spring onions, roughly chopped
1 handful fresh mint leaves
1 tbsp cider vinegar
200ml coconut milk
200ml water
2 tbsp olive oil
1 green chilli, deseeded
2 tsp sea salt
1 large grind pepper
1 tsp cayenne pepper, to serve
2 tbsp flaked almonds, to serve
Put all the ingredients except the cayenne and almonds into a blender, and blend until smooth. Sprinkle over the cayenne and almond flakes, and serve chilled.
celeriac and parsnip soup with seed mix
This gorgeous root veg soup is so creamy and nourishing. The seedy mix scattered over the top gives an omega-3 crunch to this masterpiece.
serves 4–6
1 tbsp coconut oil or butter
1 white onion, finely chopped
2 pinches salt
3 large or 5 small parsnips, peeled and cut into chunks
1 celeriac, peeled and cut into chunks
500ml bone broth, or chicken or vegetable stock
1 x 400ml can coconut milk
5 tbsp pumpkin seeds
2 tbsp sesame seeds
1 tbsp chia seeds
2 tsp chilli flakes
Heat the coconut oil or butter in a large saucepan over a low heat for 1 minute, then add the onion and a pinch of salt. Sauté for 5 minutes.
Add the parsnip and celeriac to the onions and sauté for 3 minutes, then pour in the broth or stock, coconut milk and add another big pinch of salt. Bring to a simmer and cook for 30 minutes, then blend with a hand blender.
Mix the seeds and chilli flakes in a bowl, and scatter them over the top of the soup when you are ready to serve it.
beetroot and sweet potato soup
This is such a comforting, earthy soup. I love to make a batch of this at the beginning of the week and enjoy it all week long. Topped with omega-3-rich walnuts and fresh dill, it’s bound to lighten anyone’s mood.
serves 4
3 sweet potatoes, peeled and cut into bite-size chunks
3 beetroots, peeled and cut into bite-size chunks
2 tbsp coconut oil, melted
1 tbsp ground cumin
1 onion, finely chopped
500ml bone broth, chicken or vegetable stock
200ml water
5 tbsp walnuts, chopped
10g finely chopped fresh dill
salt and pepper
Rub the chunks of sweet potato and beetroot in 1 tablespoon coconut oil, the cumin and a grind of salt and pepper.
Heat 1 tablespoon coconut oil in a large saucepan over a medium heat for 1 minute, add the onion and sauté with a pinch of salt for 5 minutes. Throw in the sweet potato and beetroot and sauté for 3 minutes, stirring constantly so nothing burns, then add the broth or stock, and the water. Simmer for 30 minutes, then purée with a hand blender, and serve scattered with walnuts and dill.
butternut and coconut soup
The only thing I like about summer being over is soup season. Try to make your own stock or buy it fresh – you will taste the difference. This soup is about to become a staple for you.
serves 6
1 butternut squash
2 tbsp coconut oil or butter, melted
pinch sea salt
1 tbsp fresh rosemary
1 white onion, finely chopped
1 x 400ml can coconut
pinch salt
1 tsp cinnamon
100g pumpkin seeds
100g sunflower seeds
2 tbsp chia seeds
4 tbsp sesame seeds
In the food processor blend the banana, coconut oil, tahini, salt and cinnamon, until you have a paste. Add the rest of the ingredients and pulse for another minute. Grease a roasting tin or square cake tin with coconut oil. Pour the mixture out onto the greased tin and place in the freezer for 1 hour. Remove it from the freezer, cut into bars and transfer to the fridge.
These bars will last for 1 week in the fridge .
soups and light salads
green gazpacho
This tastes like summer, and ticks every box: light, healthy, dairy free and, most importantly, delicious. The clean taste of cucumber and mint pairs beautifully with the creaminess of coconut, and a lovely textured crunch comes from the flaked almonds.
serves 2–3
1 cucumber, roughly chopped
1 yellow pepper, deseeded and roughly chopped
1 clove garlic, crushed
2 avocados, peeled, stoned and roughly chopped
5 spring onions, roughly chopped
1 handful fresh mint leaves
1 tbsp cider vinegar
200ml coconut milk
200ml water
2 tbsp olive oil
1 green chilli, deseeded
2 tsp sea salt
1 large grind pepper
1 tsp cayenne pepper, to serve
2 tbsp flaked almonds, to serve
Put all the ingredients except the cayenne and almonds into a blender, and blend until smooth. Sprinkle over the cayenne and almond flakes, and serve chilled.
celeriac and parsnip soup with seed mix
This gorgeous root veg soup is so creamy and nourishing. The seedy mix scattered over the top gives an omega-3 crunch to this masterpiece.
serves 4–6
1 tbsp coconut oil or butter
1 white onion, finely chopped
2 pinches salt
3 large or 5 small parsnips, peeled and cut into chunks
1 celeriac, peeled and cut into chunks
500ml bone broth, or chicken or vegetable stock
1 x 400ml can coconut milk
5 tbsp pumpkin seeds
2 tbsp sesame seeds
1 tbsp chia seeds
2 tsp chilli flakes
Heat the coconut oil or butter in a large saucepan over a low heat for 1 minute, then add the onion and a pinch of salt. Sauté for 5 minutes.
Add the parsnip and celeriac to the onions and sauté for 3 minutes, then pour in the broth or stock, coconut milk and add another big pinch of salt. Bring to a simmer and cook for 30 minutes, then blend with a hand blender.
Mix the seeds and chilli flakes in a bowl, and scatter them over the top of the soup when you are ready to serve it.
beetroot and sweet potato soup
This is such a comforting, earthy soup. I love to make a batch of this at the beginning of the week and enjoy it all week long. Topped with omega-3-rich walnuts and fresh dill, it’s bound to lighten anyone’s mood.
serves 4
3 sweet potatoes, peeled and cut into bite-size chunks
3 beetroots, peeled and cut into bite-size chunks
2 tbsp coconut oil, melted
1 tbsp ground cumin
1 onion, finely chopped
500ml bone broth, chicken or vegetable stock
200ml water
5 tbsp walnuts, chopped
10g finely chopped fresh dill
salt and pepper
Rub the chunks of sweet potato and beetroot in 1 tablespoon coconut oil, the cumin and a grind of salt and pepper.
Heat 1 tablespoon coconut oil in a large saucepan over a medium heat for 1 minute, add the onion and sauté with a pinch of salt for 5 minutes. Throw in the sweet potato and beetroot and sauté for 3 minutes, stirring constantly so nothing burns, then add the broth or stock, and the water. Simmer for 30 minutes, then purée with a hand blender, and serve scattered with walnuts and dill.
butternut and coconut soup
The only thing I like about summer being over is soup season. Try to make your own stock or buy it fresh – you will taste the difference. This soup is about to become a staple for you.
serves 6
1 butternut squash
2 tbsp coconut oil or butter, melted
pinch sea salt
1 tbsp fresh rosemary
1 white onion, finely chopped
1 x 400ml can coconut
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