Healthy books we love:
Living the Healthy Life by Jessica Sepel
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!).