Daily Mirror

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DM1ST
FOOD
SATURDAY 14.02.2015
DAILY MIRROR 39
@nadiasawalha
[email protected]
with
T
his week I finally feel like I’m
really home and that no one can
drag me back to the Celebrity
Big Brother house
against my will!
I’ve had a great time
catching up with all my
friends and it’s never felt so
good to be back at work.
But I have been feeling a
bit run-down so whether
they like it or not, I’ve been
making super-healthy food
for me and the family to get
us all feeling tiptop.
Inspired by the lovely,
with
super-fit and healthy Alicia Posing
CBB’s Alicia
Douvall (one of my favourite
housemates in the Big Bro house), I have
been downing green smoothies every
morning to try and get some vitamins back
into me, and quickly.
We’ve all been ‘enjoying’ huge salads for
NADIA SAWALHA
KEY LIME PIE
FOR THE BASE
200g digestive
biscuits
175g chocolate
digestives
150g unsalted butter,
melted
Blitz the biscuits
in a blender and
stir in the butter.
Lightly press into
the bottom of a
23cm tin, and chill
in the fridge.
FOR THE TOPPING
5 avocados, very ripe
30ml lime juice
Zest of two limes
225ml maple syrup
4tbsp coconut milk
Scoop the flesh
out of the
avocados and then
put it into a food
processor.
Add the lime
juice and zest,
maple syrup and
coconut milk and
blitz until smooth.
Now pour it on to the
biscuit base and put
into the freezer to
set for an hour and a
half (no longer
though as you don’t
want it to freeze
solid).
1
Serve it with double
cream... I’m doing well
with this healthy lark!
1
lunch and a heart-warming vegetarian (I
know, I hate vegetarian food but I am feeling
good for it!) supper.
I’ve also been scouring the internet for
healthy alternatives to the things I love.
And that’s where I found this dairy-free
recipe for one of my favourite indulgences
– key lime pie. I found it on a fabulously
healthy food blog called Deliciously Ella.
I’ve adapted it a little because I couldn’t
go the full healthy hog with an almond and
date (bit too healthy for me!) base, so I’ve
swapped it for a chocolate biscuit one
instead. Naughty!
And if you fancy a bit of dairy in this
dairy-free cake (well, it’s dairy free apart
from the butter and chocolate in the
biscuits!) you could serve it with a dollop
of vanilla double cream... I’m doing well
with this healthy lark, aren’t I?
2
TIP: Don’t use any
brown spots from the
avocado as it will ruin
the overall look.
CHICKPEA
‘NUTS’
I make these all
the time as they
are not only great
to snack on, but
taste fabulous in
salads, casseroles
and soups.
400g tin of chickpeas, drained
1 tbsp of ground cumin
2-3 tsp chilli flakes (depending on
how hot you like it!)
2 tbsp maple syrup
1 tbsp olive oil
Sea salt
Freshly ground black pepper
Preheat the oven to 200C/400F/
Gas Mark 6.
Dry the chickpeas with some
kitchen paper, then put them in
a bowl with the rest of the
ingredients and mix it really well.
Make sure the peas are well coated.
Lay the ‘nuts’ out on a baking
tray, then pop them into the
oven for 40-45 minutes until they
are nice and crunchy.
1
2
3
Pictures by Nadia and Mark. Nadia’s latest book, Nadia Sawalha: Fabulous Family Food, published by Macmillan, is out now, priced £20.
Ask Nadia
Dear Nadia,
Do you have a recipe for baked
avocados? I seem to remember eating
one in the 70s and it being delicious!
Sarah Brown, Nottingham
Yes, Sarah. I most certainly do have
a recipe – and it’s a perfect dish for
breakfast time...
BAKED AVOCADOS
Serves 2
1 avocado
2 eggs
Olive oil
Salt and black pepper
1
Preheat the oven to 180C/350F/
Gas Mark 4. Cut the avocado in
half, remove the stone and scoop out
a little extra of the flesh so you can fit
more egg into it.
Break the first egg into a bowl.
Using a spoon, place a yolk in one
half of the avocado, then carefully
start to add white (you may not
manage to add it all). Season with salt
and pepper, then repeat with the other
egg and half of avocado.
Place the avocado halves in a
baking dish that fits them snugly
so they don’t tilt and the egg doesn’t
spill. Bake them for 15-20 minutes and
serve with grilled bacon and tomatoes.
2
3
INGREDIENT
OF
THE WEEKUntil recently, broccoli
was the star of the brassica superfoods, which also
includes cabbage and kale. However, recent studies
show that cauliflower has just as much goodness as
broccoli and maybe more. It’s richer in vitamins than
the others too.
Scientists who fed white cauliflower to mice and
rats believe that compounds released during digestion
could potentially protect human cells from DNA
damage. So check out this column next week for a fab
cauli recipe. It’s cheap and tasty too!
GADGET OF THE WEEK
You know I love my
mandoline and use it
endlessly in the
kitchen. I love this
Kuhn Rikon Box
Mandoline &
Grater. It will
COOKING
julienne, slice and grate,
and the blades easily
snap on to the top of
To make crunchy sweet
the storage container,
potato
chips, dust them
allowing for neat and
in
a
little
seasoned
easy use. From cookery
flour before frying.
stores, rrp £29.95.
TIP