Get the Glow (10 page)

poached egg, quinoa and beetroot bowl

Poaching eggs is a great way to enjoy them – I love mine with the soft, runny yolk oozing all over the plate. And raw beetroot is amazing; grating it is such a simple way of getting it into your diet. This breakfast is pure protein power, with a nice dose coming from both the eggs and the quinoa. There will be nothing stopping you after this.

serves 1

75g quinoa, rinsed

2 pinches salt

1 tsp cider vinegar

2 eggs

1 small beetroot, grated

3 tbsp olive oil

1 tbsp finely chopped fresh chives

chia seeds and pumpkin seeds, to sprinkle (optional)

Put the quinoa in a saucepan with 125ml water and a pinch of salt. Bring it to the boil, then turn the heat down and let it gently simmer for 12–15 minutes, or until all the water has been absorbed.

Boil around 200ml water in a small saucepan (ensure the water is at least 2.5cm deep). Add the cider vinegar and a pinch of salt, then keep at a high simmer. Crack the eggs individually into small ramekins. Drop each egg into the pan of simmering water and poach for 2–3 minutes, then remove the eggs with a slotted spoon.

Mix the quinoa with the grated beetroot, olive oil and chives, then top with the poached eggs and sprinkle over some chia seeds and pumpkin seeds if you would like an extra dose of omega-3 goodness.

fried egg with bacon and roast vine tomatoes

People have the misconception that fried eggs are unhealthy. Well yes, if you fry them in vegetable oil – but these babies come cooked in the goodness of coconut oil. The roast tomatoes burst out of their skins, and team so well with the saltiness of the bacon and the luscious egg yolk.

serves 1

1 vine cherry tomatoes

2 tbsp coconut oil or butter, melted

1 tsp dried oregano

2 eggs

2 bacon rashers

salt and pepper

Preheat the oven to 180°C/350°F/Gas mark 4. Put the tomatoes (still on the vine) in a roasting tin, and brush them with 1 tablespoon coconut oil or butter, and the oregano. Roast in the oven for 12–15 minutes.

Heat the remaining 1 tablespoon coconut oil or butter in a frying pan over a high heat for 1 minute. Crack the eggs in, then put a lid on the pan. Cook for 1–2 minutes depending on whether you like them runny or well done.

In a griddle pan, cook the bacon to your liking. Serve everything together with a good pinch of salt and a grind of pepper.

three-ingredient banana chia pudding

Unbelievably simple, yet wonderfully refined. With just three ingredients, this omega-3-loaded powerhouse will get your skin glowing. Chia seeds are hydrophilic, meaning that they absorb their weight in water, so this dish will hydrate your skin amazingly. Enjoy it as a light breakfast, pudding or as a quick snack on the go.

serves 1

1 very ripe banana, roughly chopped

100ml coconut milk

2 tbsp chia seeds

Put the banana and the coconut milk into a blender, and blitz for 2 minutes. Pour the mixture into a container, then stir in the chia seeds. Stir every few minutes for 10 minutes, then leave it in the fridge until set.

folded eggs with asparagus and lemon salsa

Since discovering the technique of folding eggs I have never looked back; it creates the most wonderful velvety texture. The more love you give your eggs, the more love they give back. They’re like men! Always go for pasture-raised eggs with a rich yolk – this is where all the vital minerals and nutrients are held. Balanced with the asparagus and lemon salsa, this spring breakfast will help you start your day fully fresh and energised.

serves 1

70g asparagus

2 eggs

30ml almond milk, or other milk of your choice

1 tbsp coconut oil or butter

lemon salsa

zest and juice of 1 lemon

1 tbsp finely chopped fresh mint

¼ red onion, finely chopped

1 tbsp olive oil

salt and pepper

Cut the ends off the asparagus, then put them in a small saucepan with a little boiling water and the tips pointing up. Steam for 5 minutes, or until cooked through.

To make the salsa, put the lemon zest and juice into a bowl, then add the mint, onion and 1 tablespoon olive oil. Grind in some pepper and salt and pour over the cooked asparagus.

In a bowl, whisk the eggs and milk with a good grind of pepper and a pinch of salt. Heat the coconut oil or butter in a frying pan over a medium-high heat for 2 minutes. Turn down the heat slightly and pour in the egg mixture. Let this sit for 15 seconds then, with a wooden spoon or spatula, start folding the outer ridge of the egg inwards to the centre, letting the uncooked egg flow into the gaps. Repeat this around the pan so that the egg cooks in folds rather than a messy scramble. Continue folding for another minute until the egg is cooked through, and serve with the salsa.

quinoa bread

It’s so nice to have a gluten-free option for bread. This dense malt loaf is packed with protein from the quinoa, and the pecan nuts provide a healthy dose of selenium and vitamin E to make your skin glow.

serves 6

300g quinoa, oat or buckwheat flakes

200g pecan nuts

150g sunflower seeds, plus 10g for topping

¾ tbsp sea salt

1 tbsp chia seeds

500ml water

3 tbsp coconut oil, melted, plus extra for greasing

Preheat the oven to 180°C/350°F/Gas mark 4.

Mix all the dry ingredients together in a bowl, then slowly add the water and stir in the coconut oil.

Grease a 900g loaf tin with coconut oil, then put the dough into the tin and put it in the oven. Bake for 40 minutes, then take the bread out of the tin and allow it to cook for another 40 minutes on a baking sheet in the oven so it gets cooked all over.

Let the bread cool on a cooling rack, then slice it up and enjoy.

glowing green breakfast smoothie

This smoothie gives you all the healthy benefits of avocado, with its skin-glowing vitamin E. The clean, zingy lime paired with the creaminess of nut milk really makes this smoothie come alive.

serves 1

1 ripe avocado

250ml nut milk, or other milk of your choice

juice of 1 lime

¼ cucumber

20g cashew nuts

Blend all the ingredients together, and enjoy.
This can be made the night before, and lasts for a day in the fridge.

breakfast smoothie bowl

I love this recipe’s versatility, with it being half smoothie, half goodness bowl! Freezing a banana gives you a wonderful ice cream texture and flavour, without the guilt. The exotic blend of blueberries and banana is beautifully balanced with the natural sweetness of vanilla.

serves 1

1 frozen banana (peeled and frozen the night before)