Eat Yourself Beautiful: Supercharged Food
Format: PDF / Kindle (mobi) / ePub
Eat Yourself Beautiful! A simple and inspiring guide to eating for optimum heath and beauty. Supercharged features more than 100 recipes, many of which are free of gluten, wheat, dairy, yeast and sugar, and each bursting with nutrient-rich or 'super' foods that will help nourish, heal and restore. This is your one stop shop for easy, vibrant and flavourful meals that will jump-start your immune system, boost your energy levels and maintain your long term beauty, health and well-being.
warming, filling and delicious. It’s perfect for any kind of company. 190 g (6¾ oz/2 cups) gluten-free rolled oats (see note) ½ teaspoon ground cinnamon ½ teaspoon Celtic sea salt 140 g (5 oz/1 cup) chopped nuts of your choice 150 g (5½ oz/1 cup) strawberries, hulled and chopped 560 ml (19¼ fl oz/2¼ cups) almond milk 60 ml (2 fl oz/¼ cup) rice malt syrup, or sweetener of your choice 1 organic egg 1 small apple, grated 1 teaspoon alcohol-free vanilla extract 1 ripe banana, sliced 1
sushi into 4 cm (1½ inch) segments. Place in the fridge for 30 minutes to meld the ingredients together. HEALTH BENEFITS Brown rice is rich in zinc and magnesium and the perfect skin and hair hero. Sweet Potato Hash ▲WF ▲GF ▲SF SERVES 4 Sweeter than standard hash browns, this dish can be made with minimal effort and will keep the family smiling. 1 large sweet potato, peeled and grated 1 small onion, thinly sliced 1 teaspoon ground cumin pinch of Celtic sea salt freshly ground
Fresh Mint Soup ▲WF ▲DF ▲GF ▲SF ▲VG SERVES 5 Ring in the cooler weather with a carrot, lemon and mint soup with stomach-soothing ginger. For a healthy, glowing age-proof skin indulge in this Vitamin C- and antioxidant-rich soup weekly. 12 carrots, chopped into chunks 270 ml (9½ fl oz) additive-free coconut milk 1 litre (35 fl oz/4 cups) homemade vegetable stock 1 tablespoon extra virgin olive oil 1 brown onion, chopped 3 garlic cloves, minced 2.5 cm (1 inch) piece of ginger, peeled and
Add the meat and cook for 10 minutes, or until tender. Add the tomatoes, passata, tomato paste and herbs, reduce the heat to low and simmer, stirring, for 15 minutes. Season to taste. Meanwhile, make the pasta. Chop the celery and set aside. Wash the zucchini and spiralise, using a vegetable spiraliser or spirooli machine. Heat the olive oil in a frying pan over medium heat and cook the garlic for 5 minutes, or until soft. Add the zucchini and cook for 5 minutes. Transfer to serving bowls,
Clive, Lorraine and Roxy for your love and support. A special huge thanks to the spectacular Cashew Holmes, Justin Smidmore my most favourite person in the world and the incredible Tamsin Rose Holmes who lights up my life. Published in 2014 by Murdoch Books, an imprint of Allen & Unwin. Murdoch Books Australia 83 Alexander Street Crows Nest NSW 2065 Phone: +61 (0) 2 8425 0100 Fax: +61 (0) 2 9906 2218 www.murdochbooks.com.au email@example.com Murdoch Books UK Erico House, 6th