I don't know why it took me so long to order myself a copy of Honestly Healthy's cookbook, but order it I finally did.
As soon as it arrived last weekend, I settled myself into my comfiest chair and snuggled down to read. Packed full of tasty, nutritious recipes - and all beautifully illustrated with colourful, mouthwatering pictures - this cookbook has fast worked its way into my heart.
Written by organic gourmet vegetarian cook, Natasha Corrett, and leading nutritional therapist, Vicki Edgson, the pair have worked to create a series of alkaline-friendly recipes to keep you healthy and in tip-top shape (FYI, eating an alkaline-free diet has been found to flatten this pesky tummies, ladies).
The book works on the principle that if we consume alkaline-rich foods (including fresh fruits and vegetables) and avoid acidic products such as sugar, dairy and caffeine, our body will be slimmer and our energy levels higher. It also apparently helps to prevent headaches, bloating, heart disease, muscle pain and insomnia.
Anyway, I tested this book out the only way I know how - by stowing myself away in the kitchen and cooking up a storm with the deliciously healthy and tasty recipes.
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| "Guilt-free" Coconut Flour Chocolate Mousse Cake |
I have since tasted several of the book's recipes and I can happily say that each and every single one was as delicious as the last. From the Falafel Wraps and the Tomato, Coconut and Chilli Soup to the Raw Chocolate Mousse and the Coconut Flour Chocolate Mousse Cake, everything was delicious. Despite the lack of meat, the dinners even got the seal of approval from my caveman-like hubby.
However, a firm favourite in my household was the Honestly Healthy breakfasts. I adored the Nutty Granola, and this Nut and Berry Layered Breakfast (see recipe and pictures below) will definitely become a weekly favourite. With layers of nuts and seeds, along with vanilla cashew cream and mixed berries, this was sweet, delicious and very, very healthy.
If you love eating healthily, or if you're looking for a diet overhaul, then I cannot recommend this book enough. Buy from Amazon for just £13 a copy here and watch your body - and tastebuds - transform. What will you be baking first...?
Sam x
HONESTLY HEALTHY'S NUT AND BERRY
LAYERED BREAKFAST
(Serves 4)
100g walnuts
100g almonds
50g pumpkin seeds
50g sunflower seeds
50g flax seeds
300g mixed berries (I used frozen, defrosted)
For the cashew cream:
100g cashews, soaked for one hour and drained
60-125ml water
1 tsp vanilla
Method:
1) Soak the nuts and seeds for 30 minutes, then drain. In the meantime, make the cashew cream by placing the drained nuts into a blender. Add 60ml of the water and blend, adding more water if needed to create a smooth cream. Add in the vanilla, then blend to combine.
2) Next, take your nuts and seeds and pulse briefly in a food processor (not enough to take away the crunch).
3) In a large jar (I used two), place a layer of berries in the bottom, then coat with some of the nuts and seed mixture. Spoon over the raw cashew cream, then add more nuts and top with berries.
