Read Online Get the Glow by Madeleine Shaw - Free Book Online Page B
Authors: Madeleine Shaw
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milk
250ml boiling water, chicken stock or bone broth
2 tsp chilli flakes, to serve
Preheat the oven to 200°C/400°F/Gas mark 6.
Cut the squash in half, rub the cut sides in 1 tablespoon melted coconut oil or butter and sea salt, wrap each half in foil and bake in the oven for 30–40 minutes, or until cooked through.
Scoop out the squash flesh with a spoon and set aside. In a saucepan, heat 1 tablespoon coconut oil or butter with the rosemary for 1 minute over a low heat, then add the chopped onion. Sauté for 5 minutes, then add the coconut milk, squash and boiling water, stock or broth. Cook for 10 minutes over a low heat and serve with a sprinkle of chilli flakes.
lentil and tomato soup
This soup is so nourishing. It’s super simple, too, making great use of store-cupboard basics. I like to use split lentils, as they don’t require soaking and give a gorgeous rich texture. The garlic gives it some spice as well as a nice boost to the immune system.
serves 2
1 tsp ground cumin
1 tsp ground coriander
1 tbsp coconut oil or butter
1 red onion, finely diced
2 cloves garlic, crushed
100g red lentils
300ml chicken or vegetable stock
1 x 400g can chopped tomatoes
natural yoghurt and fresh coriander, to serve
salt and pepper
In a large pan, dry-fry the cumin and coriander over a medium heat for 30 seconds, then add the coconut oil or butter. Pop the diced onion in with a pinch of salt, and sauté for 5 minutes.
Throw in the garlic and cook, stirring, for 1 minute then add the lentils. Add the stock and tomatoes. Bring to a simmer and let the soup cook for 20 minutes. Season with salt and pepper at the end of the cooking time.
Serve topped with a dollop of yoghurt and some fresh coriander.
thai chicken soup with toasted peanuts
This soup has a great kick from the curry paste, which teams well with the creamy coconut milk. Sugarsnap peas have to be one of my favourite veggies, and they give this soup some sweetness and a nice crunch.
serves 2
1 tbsp coconut oil
4 chicken thighs, skin on and bone in
1 tsp freshly grated ginger
1 clove garlic, crushed
1 sweet potato, peeled and cut into 1cm cubes
2 tbsp red curry paste
1 tsp smoked paprika
1 x 400ml can coconut milk
300ml chicken stock or water
1 tbsp gluten-free tamari, soy sauce or Liquid Aminos
juice of 1 lime
1 handful peanuts
200g sugarsnap peas, halved
salt and pepper
Heat the coconut oil in a large saucepan over a medium heat. Sprinkle a pinch of salt over the chicken, and rub in the ginger and garlic. Throw the chicken into the pan and cook for 10 minutes, turning so it browns on all sides, then remove it from the pan and put it to one side.
Put the sweet potato into the same pan, and cook for 10 minutes, adding more coconut oil if you need to. Add the curry paste and smoked paprika, and cook while stirring for a further minute.
Pour over the coconut milk and stock or water, and bring to a simmer. Pop the chicken back into the pan and add the soy sauce, tamari or Liquid Aminos. Simmer for 10–15 minutes, until the chicken is cooked, then squeeze in the lime juice.
In a dry frying pan, toast the peanuts until lightly browned. Serve the soup with the toasted peanuts sprinkled over, and sugarsnap peas thrown in.
four amazing jam jar salad dressings
A dressing is what gives life to a salad. And when you do it healthily, you have all the nutritious benefits, too. Cider vinegar is amazing for digestion, and really gives your skin the glow. For all the dressings, simply put the ingredients in a jam jar, shake it with the lid on, and pour over your salad.
each dressing serves 8
classic lemon dressing
8 tbsp olive oil
juice of 1 lemon
pinch salt
cider vinegar dressing
8 tbsp olive oil
3 tbsp cider vinegar
pinch salt
pinch ground pepper
French dressing
8 tbsp olive oil
½ garlic clove, crushed
pinch salt
1 tsp Dijon mustard
2 tbsp cider vinegar
honey and
250ml boiling water, chicken stock or bone broth
2 tsp chilli flakes, to serve
Preheat the oven to 200°C/400°F/Gas mark 6.
Cut the squash in half, rub the cut sides in 1 tablespoon melted coconut oil or butter and sea salt, wrap each half in foil and bake in the oven for 30–40 minutes, or until cooked through.
Scoop out the squash flesh with a spoon and set aside. In a saucepan, heat 1 tablespoon coconut oil or butter with the rosemary for 1 minute over a low heat, then add the chopped onion. Sauté for 5 minutes, then add the coconut milk, squash and boiling water, stock or broth. Cook for 10 minutes over a low heat and serve with a sprinkle of chilli flakes.
lentil and tomato soup
This soup is so nourishing. It’s super simple, too, making great use of store-cupboard basics. I like to use split lentils, as they don’t require soaking and give a gorgeous rich texture. The garlic gives it some spice as well as a nice boost to the immune system.
serves 2
1 tsp ground cumin
1 tsp ground coriander
1 tbsp coconut oil or butter
1 red onion, finely diced
2 cloves garlic, crushed
100g red lentils
300ml chicken or vegetable stock
1 x 400g can chopped tomatoes
natural yoghurt and fresh coriander, to serve
salt and pepper
In a large pan, dry-fry the cumin and coriander over a medium heat for 30 seconds, then add the coconut oil or butter. Pop the diced onion in with a pinch of salt, and sauté for 5 minutes.
Throw in the garlic and cook, stirring, for 1 minute then add the lentils. Add the stock and tomatoes. Bring to a simmer and let the soup cook for 20 minutes. Season with salt and pepper at the end of the cooking time.
Serve topped with a dollop of yoghurt and some fresh coriander.
thai chicken soup with toasted peanuts
This soup has a great kick from the curry paste, which teams well with the creamy coconut milk. Sugarsnap peas have to be one of my favourite veggies, and they give this soup some sweetness and a nice crunch.
serves 2
1 tbsp coconut oil
4 chicken thighs, skin on and bone in
1 tsp freshly grated ginger
1 clove garlic, crushed
1 sweet potato, peeled and cut into 1cm cubes
2 tbsp red curry paste
1 tsp smoked paprika
1 x 400ml can coconut milk
300ml chicken stock or water
1 tbsp gluten-free tamari, soy sauce or Liquid Aminos
juice of 1 lime
1 handful peanuts
200g sugarsnap peas, halved
salt and pepper
Heat the coconut oil in a large saucepan over a medium heat. Sprinkle a pinch of salt over the chicken, and rub in the ginger and garlic. Throw the chicken into the pan and cook for 10 minutes, turning so it browns on all sides, then remove it from the pan and put it to one side.
Put the sweet potato into the same pan, and cook for 10 minutes, adding more coconut oil if you need to. Add the curry paste and smoked paprika, and cook while stirring for a further minute.
Pour over the coconut milk and stock or water, and bring to a simmer. Pop the chicken back into the pan and add the soy sauce, tamari or Liquid Aminos. Simmer for 10–15 minutes, until the chicken is cooked, then squeeze in the lime juice.
In a dry frying pan, toast the peanuts until lightly browned. Serve the soup with the toasted peanuts sprinkled over, and sugarsnap peas thrown in.
four amazing jam jar salad dressings
A dressing is what gives life to a salad. And when you do it healthily, you have all the nutritious benefits, too. Cider vinegar is amazing for digestion, and really gives your skin the glow. For all the dressings, simply put the ingredients in a jam jar, shake it with the lid on, and pour over your salad.
each dressing serves 8
classic lemon dressing
8 tbsp olive oil
juice of 1 lemon
pinch salt
cider vinegar dressing
8 tbsp olive oil
3 tbsp cider vinegar
pinch salt
pinch ground pepper
French dressing
8 tbsp olive oil
½ garlic clove, crushed
pinch salt
1 tsp Dijon mustard
2 tbsp cider vinegar
honey and
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