& DRINK You can’t have a good time unless you’re feeling well...
“THE spices in this dish are wonderful for reducing inflammation, boosting the immune system and promoting good circulation,” says Rosemary.
“Tofu is a great plant-based protein, full of iron and calcium. The ginger is a wonderful digestive aid. The vegetables are full of fibre, vitamin C, vitamin K and have powerful antioxidant properties.”
INGREDIENTS (Serves 4)
1 block of firm tofu – cubed 2tsp curry powder mild
1tsp turmeric powder
½tsp ground coriander
2tsp salt
½tsp coconut sugar
1tsp fresh grated ginger
1 can of coconut milk
½ cup vegetable stock 2 cloves garlic crushed
1 bag of Strong Roots Winter Green Vegetables
1 onion
1 small bunch of coriander Coconut oil
METHOD
Drain the tofu and squeeze carefully with hands or two chopping boards to get out any excess water.
In a small bowl combine the curry powder, turmeric, coriander, ginger, salt and sugar. Toss to combine.
Add some coconut oil to a nonstick pan, add the onion and garlic and soften.
Add tofu and spices and fry off for a further five minutes. Add coconut milk and vegetable stock.
Add the winter green vegetables and mix through.
Cook for a further five minutes.
Serve with coriander.
She “started green juicing to try and put some credit in the bank, as it were”, and then in her 30s, studied and qualified in nutrition. Since then she has approached food “in a whole new way”, she says.
Despite that penchant for juicing, she’s not of the austere deprivation-ilk often found in the wellness arena. Which is why you’ll still spot her holidaying with Kate, Sadie Frost and co, and she hasn’t completely sworn off nights on the razzle either.
“I believe in balance – a bit of everything and feeling well,” explains the Cotswolds-based writer. “You can’t have a good time unless you are feeling well, and that’s why I love food and nutrition – it’s truly amazing what food can do for you.”
She’s keen on “fermentation and fibre, so I’m trying to include more of those in my diet and come up with recipes that help me do that in an interesting way”.
Rosemary, who is married to artist Jake Chapman, of the
Chapman Brothers, says she has “two vegans in my house and one pescatarian, and my diet is 85% vegetarian”.
“I love what you can do with plant-based food,” she notes.
“People are beginning to understand that eating more plant-based food is so beneficial to our health. We are learning more and more about the massive benefits polyphenols and phytonutrients give us.
“It is a lighter way to eat,” she adds – plus, “eating less meat is better for our planet”.
She started cooking properly as a new mum, after having her first daughter (she now has three girls) – “and then I was hooked!” she recalls. “It is a huge responsibility feeding a little person; I loved working through all the ingredients and putting them together.
“It’s all about variety and balance in our house. When they were very little, I was careful with how I presented healthy food – I never wanted it to seem boring.”
You can see why she set up healthy junk food brand, FILTH, with chef Gizzi Erskine.
When she’s not training for a marathon, running her nutrition clinic and her 5 Day Plan programme, Rosemary says she loves “being in my kitchen, I love being outside running and I love being with my family and friends.
“Oh, and I am very happy watching films in bed,” she adds – which seems a very agreeable way to spend the rest of winter.
Rosemary Ferguson has teamed up on recipes with Irish food company Strong Roots, whose products are available at Tesco, Asda, Sainsbury’s, Wholefoods and Ocado.