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.
















suggestions below. We like it with roast lamb, Osso Bucco Beef Shin (see here) and, of course, it’s great for topping a Shepherd’s Pie (see here) or a Fish Pie (see here). SERVES 4 2 cauliflowers, outer leaves removed 25 g butter 4 whole garlic cloves, peeled sea salt and black pepper 1 Remove the tough parts of the stalk then roughly chop the cauliflower into 5 cm chunks. Place the butter in the bottom of a large pan with 4 tablespoons water and top with the cauliflower and garlic cloves.

body is hard-wired to crave sweet things as they are so easily converted into a source of energy, so don’t let your sweet tooth get out of hand or be fooled into thinking that a healthy treat is a good alternative to a proper meal. Aim to slowly reduce the amount of natural sweetener you use so that you can reset your taste buds, diminish cravings and learn to enjoy the natural sweetness in food. As with all our recipes, good-quality ingredients are key to sweet treats too. Compared to refined

Recipe List BB Brownies Mini Almond, Strawberry and Custard Tarts Avocado Lime Cheesecake Sticky Toffee Pudding Banana Bread Pear and Five-spice Crumble with Ginger Crème Fraîche Chocolate Molton Pots Chocolate Fig Pudding Pistachio, Fig and Goats’ Cheese Trifle Pineapple Carpaccio with Chilli, Mint and Lime Lemon Poppy Seed Muffins Salted Apricot Caramels Gingernuts Cinnamon and Raisin Cookies Pea and Mint Ice Cream or Lollies with Chocolate Instant Berry and Coconut Ice Cream

crunch and to balance the sweetness. Serve them straight from the fridge for the best fudgy texture. MAKES ABOUT 50 CARAMELS FOR THE SALTED APRICOT CARAMELS 250 g organic unsulphured dried apricots (not orange or soft), chopped 1¼ tsp sea salt 80 g butter or coconut oil 2 tbsp hot water 1 tsp vanilla bean paste or vanilla extract 100–200 g (85 % cocoa solids) dark chocolate (or use our homemade chocolate) FOR THE HOMEMADE CHOCOLATE (makes 200 g) 200 g cocao butter 12 tbsp cacao powder

the apples are soft, remove the star anise, cloves and cinnamon stick and set aside to go into the finished punch. Blitz the apples, cranberries and ginger together in a blender. 4 Strain the ‘smoothie’ into a jug using a fine sieve or piece of cheesecloth, pressing as much liquid from the pulp as possible, then add the brandy and rewarm in a pan if serving hot. 5 Decorate with apple slices or fresh cranberries, the reserved cinnamon stick, star anise and cloves. Stir in the honey, if using.

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