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.

True Blood: Eats, Drinks, and Bites from Bon Temps

Native Harvests: American Indian Wild Foods and Recipes

Bien Cuit: The Art of Bread

Lunch at the Shop: The Art and Practice of the Midday Meal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

indigestion, gas and bloating. CORIANDER High in iron, magnesium, vitamins A, C and K and a great cleanser. We use plenty of fresh coriander leaves and love toasting and grinding the seeds, adding them to curries and Middle-Eastern recipes. CUMIN Excellent for immune support, skin disorders and aiding digestion. Delicious sprinkled on to eggs and beetroot and a key flavour in our favourite spice mixes. DILL With a soft sweet taste, this feathery herb is a good source of vitamins A and C and is

windowsills so have it to hand to pop into smoothies and juices. ONIONS We enjoy plenty of onions along with the rest of the allium family (leeks, spring onions, chives, shallots) eating them both cooked and raw for their anti-inflammatory, antibiotic and antiviral properties, as well as their incredible flavour. The sulphur-containing amino acids found in onions and garlic are very good at detoxifying the body from heavy metals. As our Mum says, a dish can’t go far wrong if you start with a

here). We throw in a little arrowroot to hold the structure together, but if you don’t have any, roll them small and they’ll be a great texture once baked. MAKES 10 RISOTTO BALLS 40–60 g arrowroot (or try chickpea flour) 2 portions of cold risotto (see here and see here) mint and parsley oil (see here) sea salt and black pepper 1 Preheat the oven to fan 180°C/Gas mark 6. 2 Mix the arrowroot or chickpea flour into the leftover quinoa risotto and combine well. 3 Take about 1 tablespoon of

layers of colourful beetroot slices, which are beautiful to behold! Try and get as many colours of beetroot as you can: golden, purple and candy-coloured Chioggia. We love how every time we make this terrine it looks different. Make this the night before a picnic or dinner party – this dish has the wow factor. SERVES 6–8 4 purple beetroot, about 300 g 4 golden or any other colour beetroot, about 300 g (the more colours the better) 2 tbsp freshly snipped chives 2 tbsp freshly chopped parsley

vegetables into the Bagna Cauda and enjoy! ✚ THE SAUCE CAN BE MADE IN ADVANCE and kept refrigerated. To reheat, warm very gently in a small saucepan, stirring occasionally. ✚ TRY DIPPING carrots, celery, fennel, cucumber, chicory and radishes, as well as peppers, cooked artichokes and cauliflower florets. Bagna Cauda READILY AVAILABLE, LOW-COST COMMERCIAL SWEETS AND SNACKS HAVE CREPT INTO DAILY LIFE. These nutritionally poor, unbalanced foods, often packed with refined sugars, chemical

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