I’m off to Japan tomorrow morning! My family love travelling and this has been on our list for years, so we are so excited to finally be visiting. I’m quite overwhelmed by it all actually – I just can’t wait. I’m fascinated to see what it’s like, although a little nervous about the food, as I’m not a sushi fan…
I’m sure a post will follow. But for now I wanted to share my recipe for getting rid of all the leftovers in my fridge! A classic pre-holiday activity.
A few years ago an actor friend of mine came to crash with me for a few days. He was a very healthy man, in body and mind. He was very zen, and we had a lot of big deep and meaningful conversations while he was here. Of all my memories though, the residing image in my brain from his brief stay was the “wet salads” he always made, as he called them. These involved grating up very moist vegetables, to create a very soggy pile of raw goodness. Sound grim? It definitely isn’t.
Here is my Avocado and Chilli Wet Salad, as the beautiful and calm Vyelle would have called it. Enjoy your upcoming week, and I’ll see you all on the other side…
1 large grated carrot
1/2 grated courgette
1 grated cooked beetroot
1/4 red chilli, chopped
Mix it all together, and what have you got…? Delicious fridge-emptying goodness, that’s what. Happy holidays!
Making home-made soup is one of the most notoriously easy but underdone cooking activities. I owned a blender for over 2 years before I made my first home-made soup, but I have never looked back. All it involves is bunging together various vegetables/stock/spices/herbs, and stewing them for a while, before liquidizing! It really is that simple. And they are brilliant when trying to eat healthily or trying to lose weight. They feel substantial and filling, because when you make it yourself it is often thick and chunky. And they are full of nutritious vegetables. This is very appropriate after my last post – home-made soup is actually good for you.
My flatmate and I are now huge fans of home-made soup (it’s rare for there to not be a random coloured concoction brewing on the stove), and I’ve been meaning to do a soup post for months. Here it finally is. This is the first, but it will definitely not be the last. Here is my recipe for Courgette and Pear Soup. (The amounts are estimates, and as with all home-made soup, a little freedom to experiment is always allowed).
Lucy’s Courgette and Pear Soup
130g sliced courgette
40g spring onion
2 cloves of garlic
1 tsp sesame oil
1 tbsp soy sauce
A sprinkling of tumeric
1/2 a chilli pepper (if you want it spicy)
1 chicken stock cube
Simply fry the courgette and spring onions with the sesame oil, soy sauce, garlic, tumeric and chilli. Then add about a cup of hot water with chicken stock dissolved. Finally put in the cauliflower and pear and let it all simmer for about 20 minutes. Remove the pan, and pour the stew into a blender to liquidise. Once it has all been blended put the soup back in the pan and add water as necessary, until it is the consistency you prefer.
Even very well behaved healthy types like me have cakey days. This weekend I had to bake for a friend’s dinner party. Firstly, I made old school cookie dough, which I took raw to the dinner party (delighting most of the guests). But I also took this incredible discovery – A Chocolate Zucchini cake with glazed Pistachio Nuts. The response to it was brilliant. Everyone enjoyed it thoroughly and most commented on the fact that they thought it was a chocolate fudge cake, so gooey and gorgeously thick was the texture. However, I can verify, having made it myself, that half of the mixture was grated courgette. If that isn’t a way to make cake healthy I don’t know what is! It also uses yogurt to minimise on the butter, and whole-wheat flour. Glorious.
Click on the picture to go to the recipe website (and see much more glamorous pictures of the cake!)