A nu­tri­tion­ist of­fers two healthy recipes for readers to try at home

Whole­food store’s recipe de­vel­oper shares the good oil

Life & Style Weekend - - WELCOME // INSIDE TODAY -

FROM hum­ble be­gin­nings as a juice bar 20 years ago, About Life has evolved into eight nat­u­ral whole­food stores across Syd­ney and Mel­bourne.

But now all Aussies can ac­cess its healthy eat­ing, be­cause nu­tri­tion­ist and recipe de­vel­oper Vla­dia Co­br­dova has recre­ated more than 135 of the dishes she has made pop­u­lar in the stores’ cafes, take­away and ready-made meal sec­tions.

The team shares two recipes with Week­end from the new cook­book, A Whole New Way to Eat, out now.

Spicy gin­ger and tomato soup

Serves 4

IN­GRE­DI­ENTS: 1 tbs co­conut oil 1 large red (Span­ish) onion, finely chopped 100g fresh gin­ger, coarsely chopped

6 car­rots, chopped 2 x 400g tins chopped toma­toes

375ml tinned co­conut milk 20g chopped co­rian­der (cilantro) leaves (op­tional) 1 lime

Crispy top­ping – 2 tsp co­conut oil 2 fresh long red chill­ies, sliced 2 tsp chopped fresh gin­ger 40g (1½ oz/1 cup) co­conut chips

METHOD: Heat the co­conut oil in a saucepan over medium heat. Add the onion and gin­ger and cook for 2-3 min­utes un­til golden. Add the car­rots, toma­toes and 375ml of wa­ter and bring to the boil. Sim­mer for 15 min­utes or un­til the car­rots are very ten­der. Stir in the co­conut milk, then re­move from the heat. Us­ing a stick blender, puree the soup un­til smooth. Sea­son with salt and pep­per.

Mean­while, to make the crispy top­ping, heat the co­conut oil in a fry­ing pan over medium heat. Add the chilli, chopped gin­ger and co­conut chips and stir for 5-6 min­utes un­til crisp.

To serve, la­dle the soup into four bowls, scat­ter with the crispy top­ping and co­rian­der leaves (if us­ing), then squeeze a lime over.

NOTE: Toma­toes have the in­ter­est­ing at­tribute of be­ing bet­ter for you when cooked. Cook­ing en­cour­ages the eas­ier ab­sorp­tion of ly­copene, a pow­er­ful an­tiox­i­dant that may even have a role in can­cer pre­ven­tion. Im­ages and recipes from A Whole New Way To Eat by Vla­dia Co­br­dova (Mur­doch Books, RRP $39.99).

PHOTO: ROBERT PALMER PHOTOGRAPH­Y

The spicy gin­ger tomato soup from A Whole New Way to Eat by Vla­dia Co­br­dova.

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