Gwyneth Paltrow has just announced the theme of her third recipe book, and it's a clean eating version of comfort food.
's.
Aubergine and chilli crisps
thinly, and dip each slice in the chilli flour. Fry in two centimetres of rapeseed oil for around 10 minutes, until crispy and crunchy. Eat immediately.
Vegan chocolate truffles
for Red's November 2014 issue, and they were truly sublime. Made using coconut oil and agave, there were lots left over from the shoot. In the office the next day, they disappeared faster than an M&S Colin the Caterpillar cake does on someone's birthday. And that's fast.
Porridge with coconut milk, dates and pistachios
oats in coconut milk. Once it has reached the consistency you like, fork through some chopped dates and shelled pistachios. Serve with a squeeze of agave syrup for a really warming, and surprisingly comforting, bowl of goodness.
Butternut squash and rosemary mash
You don't even need to peel the butternut here. Just chop and deseed it, and roast in the oven with a good glug of rapeseed oil and the leaves from a couple of rosemary stalks. Once soft, after around 45 minutes, mash in the pan so that all the oil gets combined too. Stodgy, without making you feel stuffed or bloated.
Lavender poached peaches
, this is sweet and floral and light.
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