Free Get the Glow by Madeleine Shaw

mustard dressing
    8 tbsp olive oil
    pinch salt
    1 tsp English mustard
    1 tbsp runny honey

 
     
     
     
    green goddess bowl
    This is a bowl of total green goodness. Inspired by lazy breakfasts in Bondi Beach, this dish will instantly transform you into a goddess. Thanks to the vitamin-packed kale and the skin-saving avocado, you will be bouncing out the door after this number.
    serves 2
    50g kale, thinly shredded
    1 tbsp coconut oil
    100g spinach
    4 eggs
    3 tbsp sesame seeds
    1 avocado
    3 tbsp olive oil
    1 tbsp cider vinegar
    1 tsp Dijon mustard
    1 lime, cut into wedges, to serve
    salt and pepper
     
    Heat the coconut oil in a pan over medium heat. Add the shredded kale with a pinch of salt and sauté for 4 minutes.
    Put the spinach in a bowl and pour just-boiled water from a kettle over it to cover, then strain through a sieve. Mix this through the kale, and set aside.
    Half-fill a pan with boiling water, and gently drop in the eggs one by one (make sure the water covers them). Boil the eggs for 5 minutes (for runny) and up to 9 minutes (for hard-boiled). Remove the eggs from the pan, and run them under cold water to cool. Crack the shell all around gently with a spoon, and keep the egg under a little cold running water while you peel off the shell.
    Spread the sesame seeds out on a plate, mixed with a pinch of salt. Rub the eggs evenly in the sesame seed mixture.
    Cut open the avocado, scoop out the flesh and cut it into chunks. Shake the olive oil, vinegar and mustard in a jam jar.
    Divide all the components between two bowls, squeeze over the lime wedges and drizzle over the dressing from the jam jar.



 
     
     
     
    halloumi salad with kale and strawberry vinaigrette
    I massage the kale before using it, as it can be quite a robust leaf, and this makes it easier to digest the iron and vitamins it contains. The saltiness of the halloumi perfectly complements the sweet acidity of strawberry, and bulks up the salad amazingly.
    serves 2
    2 tbsp coconut oil
    ½ red onion, thinly sliced
    1 bunch kale, leaves massaged and sliced lengthways into strips
    pinch salt
    6 strawberries, hulled and cut into tiny chunks
    2 tbsp water
    juice of 1 lemon
    1 tbsp cider vinegar
    1 tbsp olive oil
    200g halloumi, cut into 1cm slices
    2 tbsp sesame seeds, to serve
     
    Heat 1 tablespoon coconut oil in a large wok over a high heat for 1 minute. Add the onion and sauté for 3 minutes, then add the kale and a pinch of salt, and stir-fry for another 3 minutes. Set aside.
    Put the strawberries in a pan with the water, lemon juice, vinegar and olive oil and heat over a low heat. Mash down the berries to form a purée, and put this in a small jam jar to cool.
    Heat the remaining tablespoon of coconut oil in a frying pan over a high heat, then fry the halloumi for 1 minute on each side.
    Grab two serving plates and pop the kale and halloumi on top, then pour over the dressing and scatter with sesame seeds.



 
     
     
     
    superfood crispy broccoli
    This side salad is not your typical steamed broccoli. No, it has a lot of crunch and a whole host of superfoods piled in. We all know broccoli is good for us, but this salad takes it to another level with antioxidant-packed goji berries, vitamin C–rich chilli and essential fatty acids from the trusty coconut.
    serves 4 as a side
    200ml water
    300g tenderstem broccoli
    1 tbsp coconut oil
    3 tbsp olive oil
    zest and juice of 1 lemon
    1 tsp chilli flakes
    3 tbsp pumpkin seeds
    3 tbsp goji berries
    salt and pepper
     
    Boil the water in the kettle. Put the broccoli florets into a large saucepan, and pour over the boiling water and add a pinch of salt. Put a lid on the pan, and keep it at a simmer over a low heat. Allow to steam for 4 minutes, then drain and immediately run the broccoli under ice-cold water.
    Heat a griddle pan over a high heat with ½ tablespoon coconut oil. Grill the broccoli for 4 minutes, turning every minute or so to ensure that it cooks evenly.
    Put the broccoli in a bowl with the