A Simple Way To Eat Well: Rhiannon Lambert’s Healthy Eating Recipes
Leading nutritionist Rhiannon Lambert is the founder of leading Harley Street clinic Rhitrition and author of Re-Nourish: A Simple Way To Eat – an expert’s guide to re-nourishing your mind and body through nutrition. Grounded in scientific evidence, in this part handbook and part cookbook, Rhiannon shares her food philosophy to inform, inspire and help you fall back in love with food.
For a taster of Rhiannon’s delicious, nourishing meals that take a simple approach to healthy eating, we’ve handpicked two recipes that are sure to become your new weekday go-tos.
“With the rising trend of ‘healthy eating’, many of us have lost touch with the true meaning of nutrition. I want to take us back to basics with my simple approach to eating well, free from dieting and restriction. Food should be a positive aspect of life, offering enjoyment, fuel and happiness for both the mind and body.” – Rhiannon Lambert.
“Aubergine is my all-time favourite vegetable – it also contains an antioxidant known as nasunin, in the purple pigment of its skin. Researchers have reported that nasunin helps reduce free radicals and may protect brain health.”
Aubergine, Feta and Pomegranate Salad
SERVES 2
2 small aubergines, diced into 3cm chunks
150g green leaves (a mix of spinach, lettuce, rocket and parsley leaves)
8 cherry tomatoes, halved
6 dried apricots, cut into chunks
Juice of ½ lemon
60g feta, crumbled
100g pomegranate seeds
A handful of chopped roasted hazelnuts (about 20g)
Salt and black pepper
Olive oil
METHOD
Preheat the oven to 160°C fan/180°C/350°F/gas mark 4.
Arrange the aubergine chunks in a single layer in a roasting tray. Sprinkle with a good pinch of salt and pepper and a couple of glugs of olive oil (about 1–2 tablespoons). Toss to ensure the aubergine is coated well then roast for 30–40 minutes, stirring halfway cooking, until golden.
While the aubergine is roasting, place the green leaves, cherry tomatoes and chopped apricots in a mixing bowl and toss with 2 tablespoons of olive, the lemon juice and a pinch of salt and pepper.
Remove the roasted aubergine from the oven, allow to cool for 3–5 minutes, then add to the salad bowl; its heat should wilt the leaves a little.
Add the feta and sprinkle over the pomegranates and chopped hazelnuts. Finish with an extra drizzle of olive oil if you like.
“Fennel is such a versatile ingredient; it’s often used raw in salads but can be cooked as well and has a lovely aniseed flavour.”
Ginger Chicken with Fennel
SERVES 2
For the chicken
Juice of 1 lime
½ tbsp soy sauce or tamari
2.5cm piece of fresh ginger, peeled and grated (about 1 tbsp)
1 garlic clove, very finely chopped
2 chicken breasts
For the fennel
1 tbsp olive oil
2 fennel bulbs, ends trimmed, core removed, quartered and thinly sliced
1 red onion, thinly sliced lengthways
1 garlic clove, very finely chopped
2 tbsp vegetable stock
1 tbsp lemon juice
Salt and black pepper
METHOD
In a medium bowl mix together the lime juice, soy sauce or tamari, grated ginger and garlic. Add the chicken to the bowl and coat it with the marinade. Cover and leave in the fridge for 10–30 minutes to marinate. Meanwhile, preheat the oven to 180°C fan/200°C/400°F/gas mark 6.
Place the marinated chicken on a baking tray, pour over any spare marinade and bake for 25–30 minutes until the chicken is browned. To check if the chicken is cooked through, slice into the thickest part and check the juices run clear and that there is no pink meat.
Meanwhile, prepare the fennel. Warm the olive oil in a medium pan. Add the sliced fennel, onion, ¼ teaspoon each of salt and pepper and cook over medium-high heat until they have completely softened, about 15–20 minutes. Add the garlic, cook for about 1 minute then add the stock and stir. Add the lemon juice and then taste and adjust the seasoning.
Serve the chicken with the fennel alongside.
For more nourishing recipes and Rhiannon Lambert’s guide to healthy eating, discover Re-Nourish: A Simple Way To Eating Well.
