After all the amazing food I ate in France, along with the many cakes, I have decided to go a little healthier. I believe it is good to have treats so I’ll still be baking cakes but it is lovely to eat colourful foods, fruit and vegetables to make you feel good.
I trawled Amazon for various healthy cook books and I stumbled across this gem ‘The Medicinal Chef’ by Dale Pinnock. His approach to cooking is extraordinary. He uses healthy food but makes it interesting, so you don’t really deprive yourself of anything. Just eat good food that’s healthy.
The book contains different categories that target certain health issues including;
– Respiratory System
– Mental Health & Nervous System
– Joints & Bones
Within these categories he names health issues and informs you of the best foods to eat for the condition. It’s very interesting and it definitely works.
Here is a recipe taken from the book, a healthy tea, a real crowd pleaser. When I made it everyone had clean plates so it must have been tasty! In the recipe he only adds spinach but I added baby florets of broccoli and found that worked well.
Pesto Pasta with Spinach and Broccoli
– 180g Walnuts
– 50g Fresh Basil leaves
– 2 Garlic cloves
– 1tbsp Flaxseed
– 3tbsp Grated Cheese
– Olive Oil (In the recipe it said 1tbsp I found this was not enough so I probably added 8tbsp or more. Just get it to the consistency you most prefer. I like it quite loose, not too stiff. )
– 350g Spelt Pasta
– 3 Handfuls Spinach
– 100g Broccoli, in baby florets
In a blender blitz the walnuts, fresh basil, garlic, cheese and add the Olive oil gradually to form a paste. I like mine fairly loose but if you like it a little thicker, add less oil.
When the pasta and broccoli are cooked drain them and put them back in the pan mixing through the pesto and add the spinach to wilt it down.
Serve immediately and enjoy!
Check out Dale Pinnock cracking chef, proving we can eat healthy but tasty appetising food.