Last week I shared with you the dramatic story of how my own healthy eating plan helped me fight back from five heart attacks.
As readers of my regular Real Superfoods column in these pages will know, my approach is all about ditching food that is processed, and pre-prepared and cooking simple, delicious meals that don’t use expensive or hard-to- find ingredients.
I don’t believe in calorie-counting, avoiding certain food groups or any other fads.
Chicken, Pea & Lentil Salad. Lentils are wonderfully filling and nutritious – a source of protein and fibre – and this salad makes the most of them. Full of flavour and goodness
I can’t deny the magnificent medical care I have received over the years. But by eating well, you can support your body and help it to function better for longer.
And if and when disaster strikes, you will be better placed to survive and recover. I truly believe I am a living example of that.
Next week, my sixth book, Beelicious, is published – and it’s my best yet, packed with seasonal and easy to follow yet utterly tantalising recipes.
To whet your appetite a little more, here are four more dishes that will give your body exactly what it needs…
Chicken, Pea & Lentil Salad
Lentils are wonderfully filling and nutritious – a source of protein and fibre – and this salad makes the most of them. Full of flavour and goodness.
Order your copy of Beelicious, by Sally Bee, before June 25 at the special price of £17 (RRP £20) at sally-bee.com
Using a large, non-stick frying pan, cook 400g skinless chicken breasts, cut into thinstrips, in 1 tbsp extra virgin olive oil over a medium heat until golden brown and cooked right through. Set aside and leave to cool slightly.
Meanwhile, bring a medium pan of water to the boil. Add 250g frozen peas, thawed, 250g sugar snap peas, trimmed, and 250g mangetout, trimmed, and cook for 1 min until bright green and just tender.
Drain, refresh under cold running water and drain again. Put the drained veg in a salad bowl with 250g sachet cooked Puy lentils, 50g feta cheese, crumbled, and 100g baby spinach and toss to combine.
Mix the juice of 1 lemon, 1 tsp honey, 1 tsp wholegrain mustard and 2 tsp extra-virgin olive oil in a small bowl or jug, to make a dressing. Divide the salad among four serving plates. Top with the cooked chicken and the dressing.
Slow cooked brisket and sweet potato mash
Give this recipe a go: the beef is fabulously tender, and perfect served with a green salad and wholemeal tortilla wraps.
Preheat oven to 190C/fan 170C/gas mark 5. Start by heating 2 tbsp extra virgin olive oil in a deep, flameproof casserole and brown 1kg boned and rolled beef brisket, trimmed of any excess fat, all over. Remove from the pan and set aside.
Slow cooked brisket and sweet potato mash. Give this recipe a go: the beef is fabulously tender, and perfect served with a green salad and wholemeal tortilla wraps
Reduce the heat and add 2 large onions, peeled and sliced, 3 celery sticks, chopped, 2 carrots, peeled and sliced, and 250g large flat mushrooms, chopped and thinly sliced, and 2 cloves garlic, crushed. Cook for 6-8 mins, stirring regularly.
Now, return the beef to the casserole and add 550ml brown ale or stout, a few fresh sprigs of thyme, 2 bay leaves and 2 tbsp light muscovado sugar. Add water if necessary, so that the liquid comes about two-thirds up the beef. Season with black pepper, bring to a simmer, cover, and transfer to the oven. After 20 mins, reduce the heat to 160C/gas mark 3 and cook for 3 hours, turning the meat twice, until it is tender.
Prepare the brisket for serving by pulling meat apart using two forks. Sprinkle with parsley or thyme and serve with sweet potato mash, salad, or fresh veg.
St Clements breakfast pancakes
If you have extra time at the weekend, try this deliciously tangy summer breakfast.
Sift 115g plain flour into a bowl and make a well in the centre. Pour 300ml skimmed milk and 1 beaten egg into the well, and whisk up to form a lump-free batter. Set aside.
St Clements breakfast pancakes. If you have extra time at the weekend, try this deliciously tangy summer breakfast.
In another bowl, mix together 6 tbsp Greek yogurt, 1 tbsp lemon curd and sprinkle with a pinch of ground cinnamon. Chill in the fridge until ready to serve.
Peel and segment 4 oranges and, separately, keep the zest of two of them. Just before you make the pancakes, pop the orange segments, the juice of 2 lemons, 3 tbsp orange juice and 2 tbsp runny honey into a small pan and heat together slowly.
Meanwhile, put a large non-stick frying pan over a medium heat and add a little vegetable oil (I use a spray). Pour in enough batter to cover the base and cook for a few minutes until the batter sets.
Flip the pancake and cook for a further few minutes until golden on both sides. Repeat to make 6 pancakes.
Now divide the orange and lemon warm mixture between the pancakes, fold over and serve with a dollop of the lemony yogurt and a couple of mint sprigs on top.
Water melon crunch lollies
These are great fun to make with the kids and you’ll know when they eat them you’re not giving them a load of artificial, processed junk.
Water melon crunch lollies. These are great fun to make with the kids and you’ll know when they eat them you’re not giving them a load of artificial, processed junk
Pop 900g diced, skinned watermelon, 2 tbsp caster sugar, juice of 3 limes and 2 tbsp grated fresh ginger in a blender, or use a stick blender, and whizz until smooth.
Divide the mixture between ice lolly moulds and freeze overnight. Prepare a small pot of Greek yogurt and chop a handful of pistachio nuts. Just before serving, dip in the yogurt and pistachios to decorate.