Fresh start: Delicious clean eating dishes
TAKE a leaf out of food blogger Alice Liveing’s clean eating cookbook.
Take a leaf out of food blogger Alice Liveing’s clean eating cookbook
Sweet potato burgers with smashed avocado, rocket and Parmesan
Serves 2
1 large sweet potato, peeled – 350-400g (12¼-14oz)
Juice of ¼ lemon
1 tsp tahini
¼ tsp chilli flakes
¼ tsp smoked paprika
½ tsp garlic powder
¼ of a bunch of fresh coriander, leaves finely chopped
1 tbsp spelt flour
Salt and pepper
½ avocado, peeled, halved and destoned
Juice of ¼ lime
A pinch of chilli flakes
2 large handfuls of rocket
2 tbsps pomegranate seeds
25g (1oz) Parmesan cheese
Preheat the oven to 180°C/ 350°F/gas mark 4. Line a baking tray with greaseproof paper.
Chop the sweet potato into small chunks. Put into a medium saucepan, cover with cold water, bring to the boil, then reduce the heat to low and simmer for 20 minutes until cooked through.
Drain and leave to steam dry.
In a large bowl, mix together the lemon juice, tahini, chilli flakes, smoked paprika, garlic powder, chopped coriander and spelt flour with a pinch each of salt and pepper. Add the sweet potato and mash until fully combined.
Once the mixture is cool enough to handle, use your hands to create two burgers. Place on the lined tray and cook in the oven for 20 minutes.
Meanwhile, put the avocado flesh into a bowl. Add the lime juice, a little salt and pepper and chilli flakes then mash until fully combined.
Serve each burger with a large handful of rocket. Top with the smashed avocado, sprinkle over the pomegranate seeds and use a vegetable peeler to shave over the Parmesan.
Coconut and fig overnight chia pudding
Serves 1
3 tbsps chia seeds
1 tsp honey
2 tbsps Greek yoghurt
250ml (8¾fl oz) tinned coconut milk
10g (¹/³oz) flaked almonds
1 ripe fig, quartered
Put the chia seeds, honey and yoghurt into a bowl. Add most of the coconut milk and stir until fully combined. Cover and place in the fridge overnight.
In the morning, toast the almonds in a small dry pan over a medium heat until lightly golden, shaking the pan often.
Tip on to a plate.
Add the fig to the pan and heat until softened and gooey. Loosen the pudding with a touch more coconut milk, if needed, then serve topped with the fig and almonds.
Raspberry and coconut breakfast loaf
Makes a 450g (1lb) loaf
Coconut oil, for greasing
175g (6oz) almonds or ground almonds
25g desiccated coconut, plus extra to serve
Zest of 1 lemon
2 tsps baking powder
Sea salt
3 free-range eggs
5 tbsps honey, plus extra to serve 150g (5¼oz) raspberries, plus extra for the outside of the loaf
Preheat the oven to 180°C/ 350°F/gas mark 4. Grease and line a 450g (1lb) loaf tin.
Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
In a mixing bowl, mix the ground almonds, desiccated coconut, lemon zest and baking powder together with a pinch of sea salt.
In another bowl, whisk the eggs until fully combined then add the honey.
Add the wet mixture to the dry mixture then gently fold in the raspberries.
Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries.
Bake in the hot oven for 50-60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
Brush with the extra honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool then slice and serve.
Wild rice, roasted chickpea and harissa chicken salad
Serves 2
2 tbsps coconut oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chilli powder
400g (14oz) tinned chickpeas, drained
Sea salt and freshly ground black pepper
1 tsp harissa paste
2 skinless, boneless chicken breasts, cut into strips
150g (5¼oz) wild rice, rinsed
2 large handfuls of rocket
2 tbsps pomegranate seeds
¼ of a bunch of fresh coriander, leaves chopped
For the dressing:
1 garlic clove, peeled and minced
Juice of ½ lemon
2 tbsps extra-virgin olive oil
Preheat the oven to 200°C/ 400°F/gas mark 6. Line a baking tray with greaseproof paper.
Put 1 tablespoon of coconut oil into a large bowl and heat in the microwave until melted.
Stir the spices into the melted coconut oil, add the chickpeas and stir to fully coat. Tip on to the lined baking tray and season with salt and pepper.
Spread out evenly and roast in the oven for about 30-35 minutes, until crisp.
Meanwhile, make the dressing by combining the garlic, lemon juice and olive oil then season well.
Put the remaining tablespoon of coconut oil into the bowl used for the chickpeas and heat in the microwave until melted, then leave to cool slightly.
Mix the harissa paste into the cooled coconut oil, then add the chicken and use your hands to coat the chicken in the mixture.
Place a large frying pan over a medium-high heat. Transfer the chicken into the pan and fry for 5-7 minutes or until completely cooked through, stirring occasionally.
Cook the wild rice according to the packet’s instructions and place in a bowl. When the chickpeas are cooked, mix with the rice so that the spicy flavours from the chickpeas combine.
Divide the rocket between 2 plates, top with the rice and chickpea mixture, then top with the cooked chicken.
Scatter over the pomegranate seeds and coriander, pour over the dressing and serve.
Salmon, seeds, avocado and dill
Serves 2
2 salmon fillets
Sea salt and freshly ground black pepper
¼ lemon, sliced
100g (3½oz) watercress
1 ripe avocado, halved, destoned and flesh roughly chopped
Juice of ¼ lemon
2 free-range eggs
A few sprigs of fresh dill, chopped
1 tbsp pumpkin seeds
Extra-virgin olive oil, for drizzling
Preheat the oven to 200°C/400°F/gas mark 6.
Place each salmon fillet on a large piece of foil. Season well with a little salt and black pepper then add a slice of lemon to each fillet before wrapping tightly in the foil. Place on a baking tray and cook in the oven for about 12 minutes or until cooked through.
Meanwhile, divide the watercress between two sealable containers.
Add the avocado and squeeze over the lemon juice.
Place the eggs in a saucepan.
Fill ¾ full with water and bring to the boil. Reduce the heat to low and simmer for about 8 minutes. Drain and run the eggs under cold water for a few minutes before carefully removing the shells and slicing into thick slices.
Once the salmon is cooked, gently break it into chunks, discarding the skin, and add it to the containers.
Add the sliced egg, sprinkle over the dill and pumpkin seeds then finish with a pinch of black pepper. Drizzle with olive oil just before serving.
All recipes are from Clean Eating Alice: Eat Well Every Day by Alice Liveing (Harper Thorsons, £14.99). To order, see the Express Bookshop at expressbookshop.co.uk.