Eating green

in Food and Drink · 24-01-2020 01:00:00 · 0 Comments

The modelling industry doesn't always have the best reputation for being au fait with nutrition. Late nights, lithe limbs, sex, drugs and alcohol - those are the stereotypes we find endlessly fascinating.

But model-turned-nutritionist Rosemary Ferguson has successfully switched all-out hedonism for veg juicing (her book, Juice, is full of ideas for what green stuff to blitz into liquid), and non-stop partying for an appreciation for plant-based living.

Discovered in a McDonald's on Oxford Street aged 15, Ferguson went on to become part of the Nineties New York set, modelling for Prada and Miu Miu, appearing on the cover of Vogue and The Face, striding down catwalks in the grunge-laden era of 'heroin chic' and becoming close pals with Kate Moss (who, she says, has been known to juice with her).

She "started green juicing to try and put some credit in the bank, as it were", and then in her 30s, studied and qualified in nutrition. Since then, when it comes to food, she has "approached it in a whole new way", she says.

"I believe in balance - a bit of everything and feeling well," explains the Cotswolds-based writer. "You can't have a good time unless you are feeling well, and that's why I love food and nutrition - it's truly amazing what food can do for you."

"I have two vegans in my house and one pescatarian, and my diet is 85% vegetarian," says Ferguson, who is married to artist Jake Chapman, of the Chapman Brothers.

"I love what you can do with plant-based food," she notes. "People are beginning to understand that eating more plant-based food is so beneficial to our health. We are learning more and more about the massive benefits polyphenols and phytonutrients give us.

"It is a lighter way to eat," she adds - not to mention that "eating less meat is better for our planet".

Chickpea tray bake

"This dish is super high in fibre, which is something we lack in Western culture, and great for digestive support and the gut," explains nutritionist Rosemary Ferguson.

"It is also rich in antioxidants from the squash and sprouts, which is great for the skin, the immune system and helps to balance inflammation. The chickpeas are a wonderful source of plant protein and help to control blood sugar levels, among other things."


400g chickpeas drained and rinsed

1 bag of Chargrilled Sprouts

1 bag of Roast Butternut Squash Chunks

1 leek, chopped into generous slices

2 carrots, cut lengthways

1tsp ground coriander

1tsp caraway seeds

2tsp fennel seeds

1 bunch of mint

1 lemon, juice and zest

Himalayan crystal salt

Freshly ground black pepper

4 cloves of garlic

Olive oil


1. Preheat the oven to 180 degrees.

2. Drain and rinse the chickpeas. Pop them in a bowl and drizzle over one tablespoon of olive oil. Add the ground coriander, caraway seeds and fennel seeds. Season and toss the chickpeas before setting aside.

3. Add the Roast Butternut Squash Chunks and carrots to a large flat baking tray - roast for five minutes.

4. Add the Chargrilled Sprouts and leek, along with four cloves of garlic and a drizzle of olive oil and continue to roast for 20 mins. When they have 10 minutes to go, add the chickpeas.

5. Prepare a dressing by chopping the mint leaves and add them to a hand blender. Zest and juice in the lemon. Pour in two tablespoons of olive oil and one tablespoon of cold water. Season and blend until smooth.

6. Remove the veg from the oven and transfer to a platter or plates. Drizzle the minty dressing all over and enjoy.

Winter green curry

"The spices in this dish are wonderful for reducing inflammation, boosting the immune system and promoting good circulation," says Rosemary.

"Tofu is a great plant-based protein, full of iron and calcium. The ginger is a wonderful digestive aid. The vegetables are full of fibre, vitamin C, vitamin K and have powerful antioxidant properties."


(Serves 4)

1 block of firm tofu - cubed

2tsp curry powder mild

1tsp turmeric powder

1/2tsp ground coriander

2tsp salt

1/2tsp coconut sugar

1tsp fresh grated ginger

1 can of coconut milk

1/2 cup vegetable stock

2 cloves garlic crushed

1 bag of Winter Green Vegetables

1 onion

1 small bunch of coriander

Coconut oil


1. Drain the tofu and squeeze carefully with hands or two chopping boards to get out any excess water.

2. In a small bowl combine the curry powder, turmeric, coriander, ginger, salt and sugar. Toss to combine.

3. Add some coconut oil to a nonstick pan, add the onion and garlic and soften.

4. Add tofu and spices and fry off for a further five mins. Add coconut milk and vegetable stock.

5. Add the Winter Green Vegetables and mix through. Cook for a further five minutes. Serve with coriander.


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