The Art of Eating Well
Jasmine Hemsley, Melissa Hemsley
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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.
grated fresh root ginger (unpeeled if organic) 1–2 tsp raw honey a few drops of stevia, to sweeten (optional) 1 Combine all the crumble ingredients, except the flaked almonds, in a bowl using your hands or a fork, until they are a crumbly consistency. Gently mix in the flaked almonds once combined. 2 Chill or freeze the crumble mixture while you cook the pears (this makes for a crisper topping). Preheat the oven to fan 180°C/Gas mark 6. 3 Toast the five-spice powder in a dry saucepan, over a
medium high heat for about 30 seconds or until fragrant (the spices can burn easily so stir continuously). 4 Place the chopped pear and 1 tablespoon water into the saucepan with the spices, cover and cook gently over a medium heat for 10 minutes until softened, but still retaining colour and bite. 5 Mix in the orange zest or extract, then fill the bottom of a 20 cm square ovenproof dish with the cooked pears. 6 Evenly crumble the topping mixture over the pear (there’s no need to press it down)
Pulse the frozen cubes in a food processor for a soft serve ice cream. 4 To make 12 lollies, make up half the quantity of pea and mint base and add about 4 teaspoons into the bottom of tall shot glasses or lolly moulds and pop into the freezer. After 20 minutes or more, insert a lolly stick into the pea mixture and pour some of the chocolate sauce around it. Repeat with the pea and mint base and finish with the chocolate sauce, freezing for 10 minutes between layers. Freeze the finished lollies
of creamed coconut) 350 ml warm water (important to use filtered in order to not affect the good bacteria) TO FERMENT BOTH TYPES OF YOGHURT 2 tbsp probiotic yoghurt, 2 probiotic capsules, 1 tbsp whey or � tsp powdered starter culture for yoghurts 1 Sterilise a 500 ml jar and lid either by adding hot water for 10 minutes or by popping it through the dishwasher. 2 To make the coconut drinking yoghurt, shake the coconut milk vigorously. If the temperature of the room is cold and the coconut
2014 Jasmine and Melissa Hemsley have asserted their right to be identified as the authors of this Work in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. The Random House Group Limited Reg. No. 954009 Addresses for companies