We hope we've inspired you towards healthy but delicious, easy cooking which is sustainable when you get back to life after your retreat! We are not a bootcamp, more like a re-boot, which is why we don't advocate extreme diets, and we do love the occasional treat. Being your best you is all about balance!
Here are some of the recipes you enjoyed on retreat.
'WHITE CHOCOLATE' ICE CREAM
- 750g mascarpone
- 1 tin (c 454g) condensed milk
- 2tsp vanilla extract (optional)
- decant all the mascarpone into a large bowl, gradually add the condensed milk folding in bit by bit as you go. You should end up with a smooth mixture at the end;
- freeze in tupperware for 5hours or overnight;
- remove from freezer 2-3hours before serving to soften.
magic chocolate mousse
- 100g of dark chocolate
- water from two cans of chick peas
- Melt dark chocolate in a pan or microwave, taking care not to burn. Stir regularly and once melted leave to cool for 30 minutes or so.
- Take the water from two cans of chick peas (conserving the chick peas for later use of course).
- Whisk up in a large bowl until it becomes fluffy white consistency of egg whites.
- Fold the cooled chocolate into the chick peas whites. It will fall a little but if you go gently then not too much.
- Once the mixture has come together, spoon / pour unto glasses or ramekins and place in the fridge. The chocolate will help the chick pea whites to hold as it cools and hardens.
- Mousse will keep for 2-3days.
CHICKEN AND PRESERVED LEMON TAGINE
I use this amazing Hairy Bikers recipe with slight variations. So much flavour but not too heavy. Serve with brown rice and a green salad. The best thing is you can make in advance and serve throughout the week, the flavours will just get better!
CAVOLO NERO CEVICHE
No cooking required, just mash for a few minutes with your hands, and who can get that wrong? If you've got a toddler who likes to cook, it's a great one to get them involved in too.
BARLEY RISOTTO WITH SUN-DRIED TOMATOES
- sundried tomatos in oil
- chopped onions and garlic
- 4 good handfuls of barley
- splosh of red wine
- tinned chopped tomatoes (optional)
- stock to cover the barley in the pan
- green or black olives
- french beans
- drizzle some oil from the sundried tomatoes into a heavy saucepan and fry off the onions and garlic until soft and fragrant;
- throw in the barley and coat with the fried onions and garlic;
- splosh in the red wine and tinned tomatoes and mix;
- add enough stock to cover the mix in the pan and let simmer with lid on for 40mins on a low heat, add more stock if needed;
- after 40mins add the olives and the french beans and simmer for another 20mins until beans and barley is soft;
- serve with a small bit of good cheese.
Roasted Vegetable couscous
- a pile of seasonal vegetables, you can use almost anything except for salad leaves and cucumber:
- eg peppers, tomatoes mushrooms, cauliflower, kale, aubergine, broccoli, asparagus
- root vegetables (beetroot, carrots, sweet potato, butternut squash, parsnips) are particularly good but try to get a mixture of root veg and non-root veg
- add fruit if you like, apples, pears, peaches, nectarines work well
- olive oil
- good grind of salt, black pepper
- sprinkle of paprika, cumin, turmeric (optional)
- juice of a lemon
- pre heat oven to 180 degrees C
- chop up the veg and fruit into lovely chunks (the smaller they are the quicker they'll cook)
- place into baking trays, drizzle with oil and season with salt, pepper, and the other spices if using
- mix roughly with hands or wooden spoon to coat everything
- roast in pre-heated oven for 40-60 minutes, depending on what veg you've chosen and how soft you like your dish to be
- whilst the veg is roasting, make up the couscous according to the packet
- once the veg is done, mix in to the couscous in a large bowl, season to taste with salt and pepper, the lemon juice and a tad more olive oil if needed.
Roast Chicken, butternut Squash & Tomato
- 1 large onion
- 3 cloves of garlic
- 1 butternut squash
- 4 large tomatoes or a punnet of cherry tomatoes
- 1-2 skin-on chick thighs per perso
- salt & black pepper
- olive oil
- preheat oven to 180 degrees C
- peel and slice the onion into large chunks, squash and chop the garlic and scatter into a baking tray
- chop the butternut squash into chunks, wash the skin first if leaving on (it's lovely and soft once roasted) or peel as you prefer; chop the tomatoes into wedges (or halves if cherry toms); add to baking tray
- oil and season with salt and pepper; roast for 20-30 mins in the oven to soften the butternut squash and start to 'melt' the tomatoes
- trim the excess fat and skin from the chicken and add to the baking tray on top of the veg, season the whole lot with turmeric and paprika and a tiny touch more salt and pepper
- put back in the oven and roast for another 30-40 minutes until the chicken is golden and crispy, and is cooked through (juices run clear when you poke it)
- serve with a fresh green salad
Noodle & Broccoli salad
- brown rice noodles
- olive or sesame oil
- head of broccoli
- red onion (optional)
- whole almonds (optional)
- for the dressing: juice of one lime, dollop of peanut butter, good shake of fish sauce, squeeze of agave syrup
- cook noodles in water according to packet instructions, once cooked, drain and drizzle with oil to avoid sticking
- cut broccoli head into small pieces (half florets) and steam/boil to cook. Cool.
- soak almonds in soya sauce for 5 minutes then dry off in the oven for 10 minutes on 180 degrees C.
- mix together the broccoli and noodles, adding in thinly sliced onion (optional) and almonds
- mix together all the dressing ingredients until it's a thick sauce, adding a bit of water if required and adjusting ingredients to taste;
- pour over the salad and toss - enjoy!