Wednesday

A Pretty Plateful


There is much more to healthy eating than crudites and cold pressed juicing. While working on my final major project, a magazine combining health and fashion content, I have come to appreciate how exciting and diverse healthy eating can be. It is not just for budding Gwyneths or yummy mummies, nor is it just for those with pockets deep enough to splurge on 'superfood' powders and organic veg. It also isn't as London-centric as most would think.

Healthy eating is actually very easy to do, regardless of your age, location and occupation. It is just about making clever choices and allowing yourself enough time to prepare lighter meals at home. I  look to the Deliciously Ella app for balanced tasty meals, but I am also rather smitten with The Detox Kitchen.

Lily Simpson founded The Detox Kitchen in order to design and deliver meals that are as delicious as they are nutritious. Lily started off by working with chefs and nutritionists to create a range of calorie-controlled meal plans to deliver directly to her clients across London. Reacting to the restrictive nature of traditional "diets" or "cleanses", the daily packages are not ridiculously low calorie and are far more manageable than juice cleanses. They also taste great.


Avocado salad. Because avocado is not an ingredient, it's a way of life.
Following the success of her detox packages, Lily opened her first deli in Harvey Nichols offering an exciting menu of cold-pressed juices, seasonal salads and all manner of virtuous baked goods. This year she opened her second outpost, a bright and vibrant cafe on London's Kingly Street. Ever since London's stylish health foodies have been lining round the block, making a beeline for those naughty but nice beetroot and raw cacao brownies (recipe here - you're welcome!).

If you are not based in London, The Detox Kitchen website also features a number of recipes, so we can all try the simple, seasonal recipes at home. This week, to coincide with the annual RHS Chelsea Flower Show, Lily and co have designed a Blooming Beautiful courgette salad.

Dotted with edible flowers, this light salad makes for a delicious accompaniment to chargrilled white fish or even a nice chicken breast fresh from the barbie. Easy peasy, and finish with a lemon squeezy!


Serves 4:

You will need:

2 courgettes

2 celery sticks

150g Green beans

1 small handful of edible flowers

1 small bunch of fresh basil leaves

Salt (rock or Himalayan) and cracked black pepper

2 tbsp of rapeseed oil

Juice of 1 lemon

2 tbsp of sunflower seeds

Begin by bringing a pan of salted water to the boil. Add the green beans for about 5 minutes, until they are tender but still bright and green. Drain and when cool place in a bowl.

Spiralise the courgette, finely chop the celery, edible flowers, basil leaves and add all to the bowl.

Make the dressing by mixing the rapeseed oil and lemon juice.

Dress and season the salad and mix in the sunflower seeds. Serve into bowls and garnish with a few more flowers.
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