The Art of Eating Well

The Art of Eating Well

Jasmine Hemsley, Melissa Hemsley

Language: English

Pages: 246

ISBN: 1576877272

Format: PDF / Kindle (mobi) / ePub

High quality like retail

The Art of Eating Well is a revolutionary cookbook that will help anyone who wishes to feel better, lose weight or have more energy. London-based sisters Jasmine and Melissa Hemsley teach their principles of life-long healthy eating with exciting and inventive recipes that are so delicious you forget the purpose is good health and nourishment.

Jasmine and Melissa’s philosophy is simple: a healthy gut leads to a healthy body and mind, and a better, happier you; that changing the way you eat doesn’t have to involve deprivation, but can be enjoyed everyday - whether you are home, work, with family or friends, or eating out.

This stunning book includes over 150 mouth-watering recipes - all of which are free from grain, gluten, refined sugar, high starch and are alkaline friendly.

The sisters’ down-to-earth, encouraging and practical guidance will motivate you to try new foods and no longer crave high sugar and processed foods. They include comprehensive advice on ingredients, techniques, equipment, cooking in advance, meal plans, juicing, and packed lunches and snacks that fit busy lifestyles.

The Art of Eating Well is divided into clear categories – Kitchen and Store Cupboard Basics; Cooking in Advance; Breakfast; Soups; Salads; Sides and Snacks; Main Meals, including meat, poultry, fish and vegetarian; Baking and Desserts; Dips, Dressings and Sauces; Juices and Smoothies; Basics.

Beautifully photographed and designed, The Art of Eating Well is a kitchen bible that delivers maximum taste and maximum nutrition. A bold and beautiful cooking companion for food lovers that will change the way you eat leaving you energized, healthy, slimmer and strong.

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here) or Goji Marmalade (see here). SERVES 2 60 g buckwheat groats (activated overnight see here) 2–3 tbsp of your favourite seeds (try pumpkin or sunflower seeds) (preferably ‘crispy’ activated, see here) 125 g full-fat probiotic natural yoghurt or thick Coconut Yoghurt (see here) � tsp ground cinnamon, plus extra to serve 1 tsp raw honey 1 large apple, grated with skin on a handful of toasted desiccated coconut, to serve OPTIONAL a handful of your favourite seasonal berries 1 In the

water for an hour or more (for a thicker cream, reduce the amount of soaking water for the mango) – we like to do this directly in the blender. 3 Blend together the mango and the water it has been soaking in, the cashews, vanilla, raw honey and a tiny pinch of salt until smooth. Add a little more water if you find the mixture too thick. LEFT TO RIGHT: Mango Cashew Cream; Instant Blueberry Chia Jam; Goji Berry Marmalade NUTRIENT-RICH BONE BROTH IS AT THE HEART OF WHAT WE DO. Full of flavour and

enhances their nutritional value by increasing their lycopene content that can be absorbed by the body. Lycopene is an antioxidant (a fighter of free radical damage in the body) and has been shown to improve the skin’s ability to protect against harmful UV rays. Out of tomato season, use tinned tomatoes or, even better, passata. This soup is popular with children and, since its sweet, creamy taste is also gentle on the taste buds first thing in the morning, we love to eat it for breakfast.

body perfection. Adopting the H+H way of eating, Nick was amazed by how his energy increased along with his resistance to common colds. Suddenly, daily visits to the gym were no longer a necessity. He became inspired to explore more natural, minimalistic and traditional training methods, such as barefoot running, yoga and body weight training, amazed at how quickly he could recover with a good mug of bone broth – no need for expensive shakes or supplements. As self-taught cooks in an

dishes – no need to soak. Our Sunday favourite growing up was our mum’s leftover soup – a peppery minestroneesque affair with diced up odds and ends of vegetables that was different every week. Try an exotic version with the spices from our Prawn Laksa (see here). ✚ DON’T ADD CABBAGE, CAULIFLOWER OR BROCCOLI (CRUCIFEROUS VEGETABLES) to stocks, broths or slow cookers as they don’t do well with long cooking. If you want them in your soups or stews, add them in towards the end of the cooking time.

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