Healthy books we love:

Liv­ing the Healthy Life by Jes­sica Se­pel

Women's Fitness (UK) - - Your Edit -

This eight-week plan to help you live and eat bet­ter in­cludes how to quit fad di­et­ing and over­come body stress. With over 160 heal­ing recipes, this is a must for your healthy book­shelf.

Salmon and quinoa cakes with le­mon and tahini yo­ghurt Serves 4 In­gre­di­ents

55g quinoa, rinsed 2 x 180g salmon fil­lets, skin and bones re­moved, roughly chopped 35g al­mond meal 2 spring onions, thinly sliced 1 egg, lightly beaten 1tsp fen­nel seeds, lightly crushed 1 gar­lic clove, crushed 1½tbsp finely chopped dill ½tsp chilli flakes (op­tional) Celtic sea salt and ground pep­per 1tbsp vir­gin or­ganic co­conut oil Le­mon wedges, to serve Sliced baby fen­nel, sliced radish or rocket leaves, to serve

Le­mon and Tahini Yo­ghurt

Finely grated zest and juice of ½ le­mon 75ml Greek-style yo­ghurt 1tbsp hulled tahini 1 gar­lic clove, crushed 1½tbsp finely chopped dill Celtic sea salt and ground pep­per


1Cook the quinoa un­til just ten­der. Drain well and set aside to cool. 2Place the salmon, al­mond meal, spring onion, egg, fen­nel seeds, gar­lic, dill and chilli flakes (if us­ing) in a food pro­ces­sor and process un­til just com­bined. 3Trans­fer to a large bowl and stir in the quinoa. Sea­son well with salt and pep­per. 4Melt the co­conut oil in a large non-stick fry­ing pan over medium heat. Us­ing damp hands, shape the mix­ture into 12 pat­ties. Add to the pan (in batches if nec­es­sary) and cook for 3–4 min­utes on each side or un­til golden and cooked through. Trans­fer to a tray lined with pa­per towel. 5Mean­while,

to make the yo­ghurt, com­bine all the in­gre­di­ents in a small bowl. 6Serve

three fish cakes per per­son with the le­mon and tahini yo­ghurt, le­mon wedges and your choice of fen­nel, radish or rocket (or all three!).

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