FOOD & DRINK
GET THE GLOW FOR SHAW Nutritionist Madeleine Shaw is on a mission to improve our attitude towards food, especially in how we deal with so-called diet setbacks. “The worst thing you can do is be hard on yourself and negative,” says the 26-year-old, who counts Millie Mackintosh as a client. “It’s almost like that stress on your body counteracts any of the good stuff you’re doing. For me, it’s not just about the food you put on the plate, but the attitude you have to food and yourself. “I want to start a revolution of people being kinder to themselves.” And that means putting that extra-slice-of-triplechocolate-cake-shaped blip into perspective.
Walnut & Raisin Fruit Loaf with Ricotta & Berries (Makes 1 medium loaf)
“You’ve got to tell yourself that this one meal isn’t really going to change things,” she explains. “One piece of cake doesn’t really put on loads of weight. Tell yourself that, and then get back to eating healthy with your next meal.” Being kind to yourself extends to expectations around cooking food from scratch, too. It’s a great thing to do in theory, Shaw agrees, but whipping out the pans for every meal isn’t always realistic. She believes with a bit of planning, nutritious fussfree meals can be achieved even during busy spells, and has devoted her new book, Ready Steady Glow, to just that. Divided into “fast weeks and slow weekends”, many of the meals take 20 minutes or less to make, but there are more time-consuming recipes too, for those who want
Madeleine Shaw (Photo Credit: PA Photo/Handout)
to “make that stew, do some baking...”, as well as a section detailing her basic yoga routine, and handy weekly meal plans. Show yourself some kindness with these three recipes from Ready, Steady, Glow... By Keeley Bolger, Press Association
Ingredients 120g unsalted butter 200g coconut sugar (available from Ocado and Amazon, as well as health food shops) 1 egg, beaten 200g Medjool dates, pitted 1 vanilla pod, seeds scraped 2 apples, grated 1tsp baking powder 1/2tsp bicarbonate of soda 280g rice or buckwheat flour (available in most supermarkets, including Morrisons, Tesco and Sainsbury’s) Pinch of salt 1tsp ground cinnamon 200g walnuts, chopped 75g raisins 1tbsp sesame seeds 100g ricotta or Greek yogurt/coconut yoghurt, to serve
Method Preheat the oven to 180C/350F/gas mark 4. Line a 1kg loaf tin with baking paper. Cream the butter and sugar in the food processor, add in the egg, dates, vanilla and grated apples and pulse to combine. Sift in the baking powder, bicarbonate of soda and flour with a pinch of salt and the cinnamon. Fold in the walnuts and raisins and process for five seconds so the nuts and raisins are mixed in well but not too broken up. Pour the mixture into the tin, smoothing over the top gently, and bake for 50 minutes to one hour, until just cooked through. To see if the loaf is cooked, insert a skewer in the middle - if it comes out clean, it is done. Leave the loaf to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Top with the sesame seeds.
Cut into inch-thick slices and toast. Serve with the ricotta/yoghurt and berries.
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