T Magazine: Post-Fashion-Month Detox Recipes From London’s Healthiest Duo
The Hemsley sisters, Jasmine (left) and Melissa, share two recipes from their new book:
Pea, Mint and Broccoli Mash, and a homemade Multiseed Loaf to go with it.
“Better-for-you versions of popular foods” is how Jasmine Hemsley - one half, with her sister Melissa, of the healthy foods as well as wellness-focused brand Hemsley and Hemsley - describes the actual kinds of recipes you’ll find in their first cookbook, “The Art of Eating Well. ” The darling duet already enjoy a tremendous following in London, where they’re dependent (they released a U. K. version of the guide earlier this summer), and frequently contribute healthy recipes and food preparation tips to publications like British Vogue.
Given the sisters’ fan base among the chic set, the book’s release throughout the final days of fashion month - just when all of the parties and decadent meals really start to take their own toll - promises a sort of healthful salvation. Yet the 150-plus recipes for virtuous, gluten-free foods (breakfasts and bread, main courses and side dishes) don’t take fulfillment for granted - meat-eaters, for example , will appreciate the section dedicated to soups made from bone broths.
As a filling alternative to the actual standard-issue juice cleanse, there’s the Hemsleys’ healthful pea, mint and broccoli mash, which at first glance bears a good uncanny resemblance to the ubiquitous avocado toast. “This rich and creamy green mash is packed with green goodness from peas, mint and broccoli, which leaves you feeling vitalized rather than heavy, ” says Jasmine, a former product. “Garlic is a great immune booster, and fresh mint’s additionally good for digestion. ”
Here, they provide the recipe for the mash and a hearty multiseed bread that relies on a drop favorite - squash - for its base.
Pea, Mint and Broccoli MashJasmine and Melissa recommend serving this lively green spread on their multiseed loaf (recipe below), a nutrient-dense, gluten-free bread packed with pumpkin, sunflower and sesame seeds. It also makes a fantastic dip.1 garlic clove, diced1 head of broccoli, about 10 ½ ounces, cut into florets, with stalks finely chopped12 ounces frozen peasJuice of half a lemon2 tablespoons extra virgin olive oil1 tablespoon snipped fresh chivesA small handful of fresh mint leavesSea salt and black pepper to taste1. Steam the garlic and broccoli in a pan with 4 tablespoons of water, lid on, for 5 minutes until tender. Check to make sure there’s enough water to prevent the broccoli from sticking to the bottom of the pan — add more if needed. Remove from heat.2. Drain and stir in peas. Cover and leave for 5 minutes for the peas to defrost in the hot mixture.3. Add the garlic, broccoli and peas mixture and remaining ingredients to a food processor (except for a few chives to save for garnish later on), and blend until creamy.4. Add salt and/or pepper to taste, and serve either hot or cooled on toasted bread, topped with remaining chives or even a drizzle of pesto.
Multiseed LoafFor an excellent crunch, Melissa and Jasmine suggest toasting individual slices in the oven or broiler rather than a conventional toaster.For the dough:1 large sweet potato or half of a squashA little less than 4 ounces buckwheat flour4 tablespoons arrowroot (can also be substituted with more buckwheat flour)¼ teaspoon baking soda½ teaspoon sea salt1 tablespoon ground flaxseed2 tablespoons of lemon juiceFor the seed-and-raisin mix:2 ounces pumpkin seeds2 ounces sunflower seeds2 ounces sesame seeds2 ½ to 3 ounces raisins (optional)1. Preheat the oven to 350 degrees.2. Slice the sweet potato or squash in half and bake for 45–60 minutes until tender. Remove the skin, weigh out 7 ounces, and blend in a food processor.3. Mix in the rest of the dough ingredients until smooth; then knead in the seeds and raisins until completely combined.4. With lightly floured hands, shape the dough into a loaf. Make shallow slices with a knife along the top and bake for 40 minutes until nicely golden. Let cool slightly before slicing.View the original article here
Pea, Mint and Broccoli MashJasmine and Melissa recommend serving this lively green spread on their multiseed loaf (recipe below), a nutrient-dense, gluten-free bread packed with pumpkin, sunflower and sesame seeds. It also makes a fantastic dip.1 garlic clove, diced1 head of broccoli, about 10 ½ ounces, cut into florets, with stalks finely chopped12 ounces frozen peasJuice of half a lemon2 tablespoons extra virgin olive oil1 tablespoon snipped fresh chivesA small handful of fresh mint leavesSea salt and black pepper to taste1. Steam the garlic and broccoli in a pan with 4 tablespoons of water, lid on, for 5 minutes until tender. Check to make sure there’s enough water to prevent the broccoli from sticking to the bottom of the pan — add more if needed. Remove from heat.2. Drain and stir in peas. Cover and leave for 5 minutes for the peas to defrost in the hot mixture.3. Add the garlic, broccoli and peas mixture and remaining ingredients to a food processor (except for a few chives to save for garnish later on), and blend until creamy.4. Add salt and/or pepper to taste, and serve either hot or cooled on toasted bread, topped with remaining chives or even a drizzle of pesto.Multiseed LoafFor an excellent crunch, Melissa and Jasmine suggest toasting individual slices in the oven or broiler rather than a conventional toaster.For the dough:1 large sweet potato or half of a squashA little less than 4 ounces buckwheat flour4 tablespoons arrowroot (can also be substituted with more buckwheat flour)¼ teaspoon baking soda½ teaspoon sea salt1 tablespoon ground flaxseed2 tablespoons of lemon juiceFor the seed-and-raisin mix:2 ounces pumpkin seeds2 ounces sunflower seeds2 ounces sesame seeds2 ½ to 3 ounces raisins (optional)1. Preheat the oven to 350 degrees.2. Slice the sweet potato or squash in half and bake for 45–60 minutes until tender. Remove the skin, weigh out 7 ounces, and blend in a food processor.3. Mix in the rest of the dough ingredients until smooth; then knead in the seeds and raisins until completely combined.4. With lightly floured hands, shape the dough into a loaf. Make shallow slices with a knife along the top and bake for 40 minutes until nicely golden. Let cool slightly before slicing.View the original article here
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