Great day last Thursday filming recipes with my gorgeous buddy and hugely talented personal trainer, Christina Howells of That Girl London. Huge thanks to the talented Nina for her filming skills and Fiona for letting us film in her beautiful kitchen.
Deliciously healthy recipes included:
Aubergine, chickpea and feta salad (see below)
Shredded turkey broth
Lentil sprout wraps with tahini dressing
Chickpea, pomegranate and pumpkin curry (taken from The Detox Kitchen Bible)
Great day! Will be including these recipes when Christina and I entertain the health media on a fitness retreat at the Hillside Beach Spa in Turkey next month!
Aubergine, chickpea, pomegranate and feta salad
Aubergines and chickpeas make this dish rich in fibre which is lacking in the diet of most people. Fibre not only aids good digestion but can help with weight loss (keeping you fuller for longer), protect against certain cancers and promote good heart health (reduce cholesterol).
Serves 2
340 calories per serving
Ingredients
2 medium aubergines
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
210g can of chickpeas
Pinch of salt
Pinch of ground black pepper
80g pomegranate seeds
Handful each of parsley and mint, chopped
60g feta cheese, crumbled
Method
1. Cut the aubergine into thick slices lengthways then set to one side.
2. Heat a griddle pan or large non-stick frying pan over a high heat.
3. Place the slices of aubergine on the pan and cook each side for 3 minutes until lightly charred and tender. Once each slice is cooked, place them all in a large bowl and cover with clingfilm. Leave for 15 minutes.
4. Make the dressing by combining the oil and vinegar in a small bowl and whisking.
5. Drain the chickpeas in a colander and rinse then transfer to a large bowl.
6. Take each aubergine slice and roughly tear into strips (you can also use kitchen scissors for this) then add to the bowl with the aubergine.
7. Add the dressing to the bowl and combine, adding in salt and pepper. Next, throw in the pomegranate seeds, parsley and mint leaves then lightly toss.
8. Divide the aubergine mixture between 2 plates and sprinkle with feta before serving.