Get the Glow by Madeleine Shaw Read Free Book Online Page B

just 20 seconds in a food processor – keep them crunchy.
    Spread out the nuts on a baking sheet lined with baking paper. Meanwhile, blitz the banana, ginger, cinnamon, cacao and coconut oil in a food processor; blend to a paste. Pour this mixture onto the nuts, and combine thoroughly.
    Cook in the oven for 20 minutes, until crisp. Remove and allow to cool, then top with the orange zest.
    Serve bowlfuls with almond milk and some fresh berries.



 
     
    pea and dill omelette with smoked salmon
    Omelettes are great – you can mix up the contents and totally transform them. This one has a nice Nordic feel, thanks to the fresh dill and salmon. Adding lemon at the end brings everything together and is very alkalising for the body.
    serves 1
    1 tbsp butter or coconut oil
    ½ small white onion, finely chopped
    1 small handful frozen peas
    2 eggs
    1 tsp chopped fresh dill
    100g smoked salmon
    ½ lemon, cut into wedges
    salt and pepper
     
    Heat ½ tablespoon butter or coconut oil in an omelette pan for 1 minute, then add the onion and sauté for 5 minutes over a medium heat. Add the peas and stir for another minute. Tip the cooked veg onto a plate and put to one side.
    Whisk the eggs in a bowl, and heat the remaining ½ tablespoon butter or coconut oil in the pan over a medium heat for 1 minute. Pour in the egg mixture, let it cover the sides of the pan, and after 30 seconds, use a wooden spoon to gently push the sides of the eggs towards the centre, allowing the uncooked egg mix to move into the gaps. Throw in the dill, a pinch of salt and the pea and onion mix so they are on top of the eggs. Fold the omelette in half and allow it to cook for another 30 seconds, then serve with smoked salmon, freshly ground pepper and lemon wedges.



 
     
    raw berry buckwheat porridge
    This breakfast is such a delight. I love the soft texture, which complements the bursting flavours from the zest and cinnamon. This is another great brekkie that you can take with you to work or make in advance. It’s raw, so it retains all the goodness from each nutrient-dense food I have included. Enjoy!
    serves 2
    100g buckwheat
    100g cashew nuts
    50g strawberries, hulled and sliced
    zest and juice of 1 orange
    ½ tsp vanilla extract
    1 tsp cinnamon
    1 tbsp honey
    extra toppings
    pumpkin seeds (or other seeds of your choice)
    desiccated coconut
    cinnamon
    mixed berries
     
    The night before you want to eat the porridge, soak the buckwheat and the cashew nuts in separate bowls with enough water to cover.
    In the morning, drain the water from the buckwheat and nuts and blend them in a food processor with the rest of the ingredients.
    Serve with some extra berries, your choice of seeds, coconut and a dusting of cinnamon.



 
     
    goat’s cheese, pea and mint smash
    Inspired by breakfast spots in Sydney, this savoury number takes minutes to make – and I know it won’t last long on the plate. Goat’s cheese is much easier to digest than other cheeses, and is abundant in vitamins D, K and A. It goes so well with the fresh mint and peas; this melt-in-the-mouth dish will send you to another world.
    serves 2
    zest and juice of 1 lemon
    150g goat’s cheese
    1 tbsp chopped fresh mint
    100g petits pois frozen
    2 slices toasted gluten-free bread, homemade Quinoa Bread (see here ) or rye bread
    20g watercress
    salt and pepper
     
    Mix the lemon zest and juice with the goat’s cheese, mint, petits pois, a pinch of salt and freshly ground pepper. Let this sit for a few minutes to allow the petits pois to defrost the flavours to infuse, then slather on some toast and serve with the watercress.



 
     
     
     
    chia raspberry jam
    There is nothing quite like homemade jam, especially one that is good for you. The chia seeds act as a binding agent, bringing this spread together and giving it that jammy quality. The result is sweet, gooey goodness.
    makes about 200g
    200g raspberries
    1 tbsp honey
    ½ tsp vanilla extract
    2½ tbsp chia seeds
     
    Put the raspberries,