While we love the roast potatoes and mince pies of
December, it can leave you feeling a bit sluggish – so eating the rainbow is a
sure-fire way to get your energy back in January.
By no means do you have to restrict your food or
stop eating the things you love though. Instead, you could use the new year as
an opportunity to expand your healthy food repertoire, try some new recipes,
and hopefully start reaping all the benefits that come with it.
And there are plenty of new cookbooks to help
kickstart your healthy eating journey. You might find they have other benefits
too, such as saving money, making your skin glow, and even helping the
1. Bored Of Lunch: The Healthy Slow Cooker Book by
There’s a bit of a barrier to entry for this book,
as all recipes need a slow cooker. However, if you have one, you’re in for a
treat – because all the recipes are healthy, delicious and could even save you
of reduced-fat coconut milk
cherry tomatoes, finely chopped
Juice of 1
1 bay leaf
pepper, to taste
coriander and chopped
onions, to garnish
all the ingredients in the slow cooker, stir and season to taste. Cook on low
for five to six hours, then stir and garnish with fresh coriander and chopped
Lunch: The Healthy Slow Cooker Book by Nathan Anthony is published by Ebury
2. Happy Skin Kitchen by Elisa Rossi
If you’re the kind of person who always wears sunscreen and has a
multi-step skincare routine, this is definitely the book for you. It focuses on
a particular type of health: skin health. After all, our skin is the largest
organ in our bodies, and what we eat and drink is just as important – if not
more so – than the
lotions and potions we put on it.
pesto traybake veg salad
aubergine, cut into small cubes
onion, cut into wedges
oregano a drizzle of olive oil
1 x 400g
tin of chickpeas, drained and rinsed
basil, roughly chopped
parsley, roughly chopped
pepper, to taste
For the red
pointed red pepper (about 170g), whole
virgin olive oil + extra for brushing
the oven to 220°C/200°C fan/gas 7.
2. Put the
courgette, aubergine and red onion on a large baking tray. Make sure there is
plenty of space, as you will need to add the chickpeas and tomatoes later.
Sprinkle over the smoked paprika, dried oregano and a pinch each of salt and
pepper, and drizzle everything generously with olive oil. Put the pointed red
pepper on a separate tray. Brush it with olive oil, and sprinkle with salt and
3. Put both
trays into the oven. Roast the pointed pepper for 25 minutes, until soft and
squishy. Roast the veggies for 15 minutes, then remove from the oven and add
the drained chickpeas and cherry tomatoes to the tray. Toss them around so they
get evenly coated, and add a little bit more olive oil and salt if needed. Put
the tray back into the oven for the final 10 minutes.
4. To make
the pesto, remove the stalk, seeds and skin from the roasted pepper. Put the
flesh into a food processor with the rest of the pesto ingredients and blitz
everything together until smooth and creamy.
5. Add the
olives, capers, basil and parsley to the tray of roasted veg. Gently mix
assemble your salad, arrange the rocket on a large serving dish, then add the
roasted veg and chickpea mix. Drizzle over the pesto and mix everything
together before serving.
Skin Kitchen by Elisa Rossi is published by Thorsons.
3. Healthier Planet, Healthier You by Annie Bell
If you’re hoping to adopt a healthier diet this year, why not try and do
good for the environment at the same time? Healthier Planet, Healthier You – by
veteran food writer and nutritionist Annie Bell, who has authored 20 cookbooks – is all about
how you can adopt the planetary health diet.
tbsp finely chopped shallots
and freshly ground black pepper
virgin olive oil for frying
onion, peeled, halved and thinly sliced
burger buns, halved
the beef, lentils, shallots and some seasoning in a food processor and whizz to
a sticky mixture, so some of the lentils remain whole. Shape the mixture into
eight burgers using a nine-centimetre plain round cutter. If you want you can
make them in advance, then cover and chill them.
2. Heat two
teaspoons of oil in a large non-stick frying pan over a medium-low heat and fry
the burgers, in batches, for two minutes on each side until an even gold,
replenishing the oil as necessary. They burn more easily than a pure meat
burger, so keep an eye.
the sliced onion and gherkins.
serving the burgers with buns, toast the cut side of the buns under a grill,
preheated to high. Place a burger on each bun half, smear some mustard over and
then plenty of tomato ketchup, or the Mustard mayo (below). Next lay over a
slice of tomato and season, then scatter over some sliced onion and gherkin.
5. For the mustard mayo: Blend all the ingredients in a small bowl, cover and chill until required. This will keep well for several days.
Healthier Planet, Healthier You by Annie Bell is published by One Boat.