Free Get the Glow by Madeleine Shaw Page A
Authors: Madeleine Shaw
olive oil, a pinch of salt and a good grind of pepper. Add the lemon zest and juice, and give everything a good stir.
Heat the remaining coconut oil in a frying pan and toast the chilli flakes with the pumpkin seeds for 2 minutes, then toss this over the broccoli with the goji berries.
thai beef salad with salt and pepper cashews
This salad was created for my mum, and without a doubt this is the only dish she will order when we go for Thai. Creamy tahini teamed with the salt and pepper cashews gives this salad an exhilarating flavour. I like to keep my beef raw in the middle, for a bit of a modern twist on a conventional Thai salad.
serves 2
2 rib-eye steaks (or other favourite cut)
1 tsp coconut oil
50g cashew nuts
zest and juice of 1 lime
1 large clove garlic, crushed
1 tbsp freshly grated ginger
2 tbsp tahini
1 red chilli, chopped, and deseeded if you like it less spicy
2 tsp gluten-free tamari, soy sauce or Liquid Aminos
50g kale, cut into ½cm strips
1 red pepper, cut into ½cm strips
2 carrots, grated
50g beansprouts
1 tbsp sesame seeds
10g fresh basil
10g fresh coriander
salt and pepper
Grind some salt and pepper over the steaks and leave on one side.
In a medium frying pan heat 1 teaspoon coconut oil with ½ teaspoon salt and ½ teaspoon freshly ground pepper. Throw in the cashew nuts, toss well and cook over a medium heat for 5 minutes. Stir the lime zest into the nuts and set aside.
In a glass, whisk the juice of the lime with the garlic, ginger, tahini, chilli, and tamari, soy sauce or Liquid Aminos.
Put the kale and red pepper in a bowl. Pour the dressing over the kale salad, massaging the dressing into the kale so it wilts. Throw in the grated carrot and beansprouts.
Heat a griddle pan over a high heat. When it’s hot, sear the steaks for 3 minutes on each side. Let the beef rest for a few minutes, then slice it finely and layer it over the salad. Sprinkle over the sesame seeds and cashew nuts. Finely chop the basil and coriander and throw them over the top.
spring salad: grapefruit, smashed egg and asparagus
I love spring. It’s my birthday season and, more importantly, it’s spring fruit and vegetable season! Asparagus is great for detoxing the body, grapefruit is bursting with vitamin C and the eggs provide you with a protein kick.
serves 2
1 small cos lettuce, stalk removed and leaves separated
1 ruby grapefruit, skin and pith removed, sliced lengthways into 1cm slices
1 bunch asparagus, ends removed
zest and juice of 1 lemon
1 handful fresh coriander, finely chopped
4 eggs
2 tsp smoked paprika
2 tsp chilli flakes
3 tsp olive oil
salt
Arrange the lettuce leaves on two serving plates. Lay the grapefruit slices over the lettuce.
Steam the asparagus spears for 5 minutes, then throw them over the salad. Sprinkle the lemon zest and juice and the coriander over the salad too.
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 eggs under a little cold running water while you peel off the shell.
Spread the paprika, a pinch of salt and the chilli flakes over a plate, and rub the eggs into this mixture until they are evenly covered.
Cut the eggs in half over the salad, drizzle over the olive oil, add a pinch of salt, and eat immediately.
summer salad: grilled nectarine, parma ham and runner bean
This is my summer salad, and it beautifully marries the sweet flavour of nectarine with the salty prosciutto. The texture of the cured meat alongside its softer counterparts really allows this summer salad to live up to its name.
serves 2
150g runner beans, sliced
2 nectarines
30g watercress
30g rocket
100g Parma ham
50g feta cheese, sliced
2 tbsp
Heat the remaining coconut oil in a frying pan and toast the chilli flakes with the pumpkin seeds for 2 minutes, then toss this over the broccoli with the goji berries.
thai beef salad with salt and pepper cashews
This salad was created for my mum, and without a doubt this is the only dish she will order when we go for Thai. Creamy tahini teamed with the salt and pepper cashews gives this salad an exhilarating flavour. I like to keep my beef raw in the middle, for a bit of a modern twist on a conventional Thai salad.
serves 2
2 rib-eye steaks (or other favourite cut)
1 tsp coconut oil
50g cashew nuts
zest and juice of 1 lime
1 large clove garlic, crushed
1 tbsp freshly grated ginger
2 tbsp tahini
1 red chilli, chopped, and deseeded if you like it less spicy
2 tsp gluten-free tamari, soy sauce or Liquid Aminos
50g kale, cut into ½cm strips
1 red pepper, cut into ½cm strips
2 carrots, grated
50g beansprouts
1 tbsp sesame seeds
10g fresh basil
10g fresh coriander
salt and pepper
Grind some salt and pepper over the steaks and leave on one side.
In a medium frying pan heat 1 teaspoon coconut oil with ½ teaspoon salt and ½ teaspoon freshly ground pepper. Throw in the cashew nuts, toss well and cook over a medium heat for 5 minutes. Stir the lime zest into the nuts and set aside.
In a glass, whisk the juice of the lime with the garlic, ginger, tahini, chilli, and tamari, soy sauce or Liquid Aminos.
Put the kale and red pepper in a bowl. Pour the dressing over the kale salad, massaging the dressing into the kale so it wilts. Throw in the grated carrot and beansprouts.
Heat a griddle pan over a high heat. When it’s hot, sear the steaks for 3 minutes on each side. Let the beef rest for a few minutes, then slice it finely and layer it over the salad. Sprinkle over the sesame seeds and cashew nuts. Finely chop the basil and coriander and throw them over the top.
spring salad: grapefruit, smashed egg and asparagus
I love spring. It’s my birthday season and, more importantly, it’s spring fruit and vegetable season! Asparagus is great for detoxing the body, grapefruit is bursting with vitamin C and the eggs provide you with a protein kick.
serves 2
1 small cos lettuce, stalk removed and leaves separated
1 ruby grapefruit, skin and pith removed, sliced lengthways into 1cm slices
1 bunch asparagus, ends removed
zest and juice of 1 lemon
1 handful fresh coriander, finely chopped
4 eggs
2 tsp smoked paprika
2 tsp chilli flakes
3 tsp olive oil
salt
Arrange the lettuce leaves on two serving plates. Lay the grapefruit slices over the lettuce.
Steam the asparagus spears for 5 minutes, then throw them over the salad. Sprinkle the lemon zest and juice and the coriander over the salad too.
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 eggs under a little cold running water while you peel off the shell.
Spread the paprika, a pinch of salt and the chilli flakes over a plate, and rub the eggs into this mixture until they are evenly covered.
Cut the eggs in half over the salad, drizzle over the olive oil, add a pinch of salt, and eat immediately.
summer salad: grilled nectarine, parma ham and runner bean
This is my summer salad, and it beautifully marries the sweet flavour of nectarine with the salty prosciutto. The texture of the cured meat alongside its softer counterparts really allows this summer salad to live up to its name.
serves 2
150g runner beans, sliced
2 nectarines
30g watercress
30g rocket
100g Parma ham
50g feta cheese, sliced
2 tbsp