Nu­tri­tious, de­li­cious, lu­mi­nous... C Method

Madeleine Shaw’s Get The Glow recipes

Buckinghamshire Advertiser - - FOOD AND DRINK -

HEF and nu­tri­tion­ist Madeleine Shaw’s diet plan doesn’t just help her clients be­come health­ier in the kitchen – it’s im­prov­ing their re­la­tion­ships too.

“One of the things that comes up all the time, is that peo­ple on the pro­gramme say they’re less ir­ri­ta­ble,” re­veals the 25-year-old, laugh­ing.

“They say, ‘My boyfriend or my hus­band or my part­ner, or what­ever, is so happy be­cause I’m less of a moody cow!’”

Hir­ing Shaw as a nu­tri­tion­ist may not be re­al­is­tic for all of us, but at least her first book - Get The Glow - en­sures we can try her meth­ods at home in­stead.

“The pro­gramme’s re­ally holis­tic,” says Shaw, who laughs as she ex­plains how her boyfriend of­ten has tester recipes “shoved down his throat”.

“It looks at cut­ting out sugar, eat­ing healthy fats and also think­ing pos­i­tively – not only about your health, but about food,” she adds of the book, and her ap­proach to fuelling body and soul.

“It talks about mind­ful­ness and med­i­ta­tion to com­bat stress. The last chap­ter is called Live Your Glow, which is of huge im­por­tance to me; it’s not just about these six weeks, it’s about liv­ing it long-term.”

Shaw is ra­di­ant, pos­i­tively glow­ing with health, but she ad­mits she hasn’t al­ways had such a bal­anced ap­proach to eat­ing, de­scrib­ing her pre­vi­ous re­la­tion­ship with food as “tor­tur­ous”.

Up un­til her late teens, she says she ate “a typ­i­cal mag­a­zine diet of Diet Coke and low-fat yo­ghurt” in a quest to stay skinny, as­sum­ing that low-fat op­tions were healthy al­ter­na­tives to their full-fat coun­ter­parts, but found her­self con­stantly count­ing calo­ries and lum­bered with a raft of di­ges­tive prob­lems and energy slumps.

That all changed when she moved to Syd­ney aged 18 to study, and started work­ing at a cafe where, she re­calls, “ev­ery­one was healthy and gor­geous”.

“I had re­ally bad IBS [ir­ri­ta­ble bowel syn­drome], so ev­ery­thing I ate, I felt bloated and tired,” ex­plains Shaw.

“Work­ing at the cafe trans­formed my diet and my at­ti­tude to food. My energy lev­els have been much higher and I just feel like I can ex­pe­ri­ence life to the max­i­mum, which sounds su­per cliched but re­ally is true.”

With her IBS un­der con­trol, her skin and hair “trans­formed” and a new­found con­fi­dence to boot, Shaw trained as a nu­tri­tion­ist and re­turned to the UK with bucket-loads of energy, keen to share her knowl­edge via her food and lifestyle blog. Soon, her rep­u­ta­tion spread, and a ros­ter of clients and so­cial media fans fol­lowed.

She puts the pro­gramme’s pop­u­lar­ity down to its pos­i­tive out­look.

“Peo­ple think a diet plan is go­ing to be re­ally bor­ing and plain,” she adds. “When it’s like that, you start to hate food and hate di­et­ing, so this pro­gramme’s about en­joy­ment.

“Ev­ery meal is de­li­cious. I think you should en­joy ev­ery­thing you eat, you shouldn’t have to put your­self through some­thing [tor­tur­ous] be­cause you think it’s healthy. I hope it’s some­thing peo­ple re­ally take on and think, ‘This is some­thing I can do for­ever’.”

If you’d like to give your meals and vi­tal­ity a boost, here are three Get The Glow recipes to try at home...

Le­mon sole, Pancetta, Peas and Salsa Verde

In­gre­di­ents

(Serves 2) 50g flat-leaf pars­ley 50g basil 100ml olive oil 1tbsp capers 1tbsp cider vine­gar 1tsp mus­tard 2 le­mon sole fil­lets 4 pancetta rash­ers (or Parma ham) 1/2tbsp co­conut oil 100g pe­tits pois Juice and zest of 1 le­mon Salt and pep­per

Method

Make the salsa verde first by blend­ing the pars­ley, basil, olive oil, capers, vine­gar and mus­tard. Blend un­til you have a smooth paste, and then set aside. Salt and pep­per the fish fil­lets and set

them aside. Heat a fry­ing pan over a medium heat and grill the pancetta for one minute on each side, un­til crisp, then set aside. Heat the same pan with the half ta­ble­spoon of co­conut oil over a medium to high heat. Wait un­til the oil starts to bub­ble, then fry the fish for two min­utes on the first side, then one minute on the sec­ond. Put the cooked fish to one side. Throw the pe­tits pois into the pan and saute them over a medium heat with the le­mon juice for a few min­utes, then serve to the side of the fish with a smear of salsa verde, the pancetta and a sprin­kling of le­mon zest.

Sum­mer Salad

In­gre­di­ents

(Serves 2) 150g run­ner beans, ends cut off 2 nec­tarines 30g wa­ter­cress 30g rocket 100g parma ham 50g feta cheese, cubed 2tbsp sesame seeds 3tbsp honey and mus­tard dress­ing (see in­struc­tions be­low) Salt and pep­per To make the honey and mus­tard dress­ing, mix up: (Makes enough for 8 serv­ings) 8tbsp olive oil Pinch salt 1tsp English mus­tard 1tbsp runny honey Pop the beans into a pan with a lit­tle wa­ter and a pinch of salt, and steam for five min­utes. Cut the nec­tarines into eighths, put them on a grid­dle pan over a medium heat, and grill for two min­utes on each side. Put the wa­ter­cress and rocket into a

bowl and mix them to­gether. Scat­ter the rest of the in­gre­di­ents over the top, then pour over the dress­ing and fin­ish with some cracked black pep­per.

Raw Cho­co­late Av­o­cado Mousse

In­gre­di­ents

(Serves 2) 1 ripe av­o­cado, stoned and flesh scooped out 1 ripe banana, peeled 3tbsp co­conut oil 4tbsp raw ca­cao pow­der Pinch sea salt 100ml al­mond milk, co­conut milk or rice milk 1 hand­ful frozen rasp­ber­ries

Method

Put the av­o­cado, banana, co­conut oil, ca­cao pow­der and salt in a blender, and blend. Slowly add the milk un­til the mix­ture be­comes creamy and easily moves around the blender; add a lit­tle ex­tra milk if the mix­ture isn’t creamy enough. Pour the mousse into two ramekins or cock­tail glasses, then put them in the freezer for 30 min­utes be­fore trans­fer­ring to the fridge. When ready to eat, crum­ble the rasp­ber­ries in your hands over the top of each dessert, and en­joy.

Get The Glow: 100 De­li­cious And Easy Recipes That Will Nour­ish You From The In­side Out by Madeleine Shaw is pub­lished by Orion Books in hard­back, priced £20 (£10.99 for eBook). Avail­able now

Blog­ger and chef Madeleine Shaw

De­li­cious le­mon sole

Av­o­ca­dos add tex­ture to a cho­co­late

mousse

Fresh sum­mer salad

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