Beetroot (beet) are packed with so many skin-healthy nutrients. The unlikely marriage of beetroot (beet) and horseradish is a match made in heaven.
3 small raw beetroot (beet)
Extra virgin olive oil
1 tablespoon horseradish sauce
Fresh rocket (arugula)
1. Preheat the oven to 220°C/425°F/Gas Mark 7. Scrub the beetroot (beet), but leave the skins on. Cut into cubes, and place into a roasting tin. Drizzle with the olive oil and some sea salt. Place into the hot oven, and roast until the beetroot (beet) is soft, and the skin has become crispy.
2. Place the roasted beetroot (beet) into a bowl and stir through a generous dollop of horseradish sauce. Serve over a bed of fresh rocket (arugula).
This is an amazing starter when served in a small ramekin with corn chips, and a few vegetable crudités.
2 red (bell) peppers, sliced lengthways
1 x 400 g/14 oz can of cannellini beans, drained
1 clove of garlic, finely chopped
4 tablespoons extra virgin olive oil
1. Preheat the oven to 220°C/425°F/Gas Mark 7. Add the sliced (bell) peppers to a roasting tin, and drizzle a little olive oil over them. Place into the hot oven, and roast until the (bell) peppers are soft and start to get a little charred on the outside. At this point they are done.
2. Add the roasted (bell) peppers, beans, garlic and oil to a food processor, along with a little crystal salt. Blend into a thick, smooth dip.
This is a flavour explosion and fabulous for the health of the skin.
1 x 200 g/7 oz can of artichoke hearts
4 tablespoons chopped green olives
3 tablespoons olive oil
Good quality ciabatta bread, sliced
1. Simply add the artichokes, olives and olive oil to a food processor and blend into a smooth pâté.
2. Spread this luscious pâté on slices of toasted ciabatta, and enjoy as a crostini.
This very simple salad is light but packed with skin-saving nutrients.
5–6 pieces of asparagus
3 slices of good quality smoked salmon
For the Dressing
Juice of ½ lime
½ red chilli, deseeded and finely chopped
1 teaspoon honey
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1. In a small container, combine all of the dressing ingredients. Mix well and leave aside.
2. Immerse the asparagus into a pan of boiling water for no longer than 2 minutes, just long enough for it to turn bright green and soften slightly.
3. Lay the asparagus onto the serving plate side by side, and lay the slices of smoked salmon on top. Cover with the dressing and serve.
This is just total comfort food, or as a single portion makes an amazing starter. Soda bread is a lot easier on the digestive system for most people than bread made using yeast.
1 clove of garlic
25 g/1 oz butter
225 g/8 oz cooked (steamed) spinach, finely chopped
150 g/5 oz low-fat cream cheese
½ teaspoon nutmeg
soda bread
1. Sauté the garlic in the butter for about 2–3 minutes, until the garlic has become fragrant.
2. Place all the other ingredients except the soda bread into a mixing bowl. Add the garlic and mix well.
3. Place into a smaller bowl or container, and refrigerate for 3–4 hours.
4. Serve on a sliver of toasted soda bread.
