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The Art of Eating Well

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Hemsely & Hemsely
The Art of Eating Well

 

Hemsely

 

After perusing their Instagram, Facebook, website and their Vogue recipe columns, it's safe to say culinary queens, Jasmine and Melissa Hemsley have the art of leading a healthy life down to a tee.

After a number of years researching the mechanics of modern day food, Jasmine and Melissa set up Hemsley+Hemsley as a joint catering business, dishing up healthy meals to private and celebrity clientele. 

 

 

artofeatingwell

 

 

The Art of Eating Well, the Hemsley sisters' new cookbook (available in bookshops now) is filled to the brim with recipes and beautiful pictures showcasing the things we love about healthy produce; its freshness. You'll be able to find over 150 nourishing recipes that feature quality ingredients with benefits for your body and mind, that'll make you look and feel amazing.

 

Weaving their way through a packed culinary world, the sister's rework classcis to suit the seemingly endless dietary requirements to suit the pickiest of eaters. Their recipes are made to be gluten and grain free, free of refined sugar as well as ingredients with high starch levels.

We've chosen three of our favourites that we think you NEED to try as soon as possible!

FLOWER POWER PIZZA

This pizza is made using cauliflower in the base, just as tasty as the original but rich in protein. This is not quite as simple as the Socca Pizza in our book, but no pancake skills are required for this.
We sneak some cauliflower – that’s the flower! – into the pizza base and then use protein-rich ingredients such as almonds, egg white and buckwheat – the power part.

 

If you plan to cover your pizza with lots of protein in the form of meat, we recommend using more ground almonds rather than buckwheat flour for better food combining.


Try the toppings from our Socca Pizzas or our tangy Puttanesca sauce, as well as the tomato sauce below. Double the recipe to make two pizzas, then you can freeze one of the pizza bases or freeze a constructed pizza ready to pop in the oven later that week.


Stick the leftover egg yolk in a smoothie, bake it on top of your pizza or make a mayo or tartare sauce.

 

 

Flower Power Pizza

Extracted from The Art of Eating Well by Jasmine and Melissa Hemsley (Ebury Press, £25)
Photography by Nicholas Hopper

 

MAKES 1 PIZZA

FOR THE TOMATO SAUCE (MAKE THIS UP IN ADVANCE OR USE PASSATA IF YOU’RE IN A RUSH)

3 garlic cloves, or diced
1 tbsp ghee
12 large tomatoes, roughly chopped
2 tsp dried oregano or
1 tbsp fresh oregano leaves
sea salt and black pepper
1 fresh or dried chilli, finely sliced or chopped (optional)
FOR THE PIZZA BASE
140 g cauliflower (about ¼of a head without the stalk)
1 egg white, beaten
50 g ground almonds
40 g buckwheat flour
½tsp sea salt
½tsp black pepper
¼tsp bicarbonate of soda
Choose your favourite toppings.


Preheat the oven to fan 190°C
Line a baking tray with parchment paper and lightly grease with butter, ghee or coconut oil.

MAKE THE TOMATO SAUCE:
Gently heat the ghee in a pan over a medium heat and fry the garlic for 1 minute, then add the chopped tomatoes, oregano, salt and pepper and a little chilli, if you like.
Cook the tomatoes down to a thick sauce over a medium heat, lid off,which will take about 15 minutes, then mash the tomatoes with your spatula or blend to a paste if you like things less rustic.
While the sauce is cooking, grate the cauliflower into rice-sized pieces using a hand grater or food processor.
Put all of the pizza base ingredients into a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough. Spread the dough out with the back of the spoon on the prepared tray, shaping it into a 30 cm-diameter.
Bake in the oven for about 20 minutes, flipping it over after 15 minutes to cook the underside. Choose your pizza topping from the options opposite and cook as instructed.
Serve the pizza with a big green salad and drizzle over some Brazil Nut Pesto, if you like.


FOR A PARMA HAM AND ROCKET TOPPING:
Spread the tomato sauce over the base of the pizza with the back of a spoon. If you’ve made the sauce in advance and it’s cold, rebake the tomato-topped pizza for five minutes before adding your toppings.
Top with 4 slices of Parma ham torn into small pieces, 2 handfuls of rocket and some Parmesan shavings. Add chilli flakes, if you like.


FOR A TOMATO AND MOZZARELLA TOPPING:
Pull apart 1 medium mozzarella ball into small pieces and arrange over the base of the pizza. Slice 2 handfuls of fresh tomatoes into 1 cm-thick slices (a mixture of colours looks good) and arrange over the pizza.
Add chilli flakes, if desired. Bake for 10 –15 minutes until the mozzarella is melted and bubbling.

 

SESAME CHICKEN SALAD WITH CUCUMBER NOODLES

A refreshing summer salad with cucumber noodles and Asian flavours. This is the perfect way to use up leftover chicken, or serve instead with a little fish or sliced seared beef.
We love raw chopped pak choi, but you can substitute with Chinese-style cabbage or finely shredded English cabbage.
Eat this within a few hours as the cucumber will start to get watery or make everything else up in advance and prepare the cucumber noodles just before serving.
If you’re taking this for lunch, pack the chicken first, then arrange all the veg on top so they don’t get squashed, and take your dressing in a separate jar.

 

Chicken Cucumber Noodles

Extracted from The Art of Eating Well by Jasmine and Melissa Hemsley (Ebury Press, £25)
Photography by Nicholas Hopper

 

FOR THE SALAD
2 tbsp black or white sesame seeds
2 cucumbers
1 small head of romaine or cos lettuce, shredded into ribbons
1 small head of pak choi or 150 g Chinese cabbage, shredded into ribbons
3 spring onions, thinly sliced
a handful of fresh coriander, roughly chopped
250 g cooked shredded chicken


FOR THE SESAME DRESSING
5 tbsp sesame oil (not toasted) or extra virgin olive oil
2 tbsp toasted sesame oil
juice of 1 lime or 3 tbsp lemon juice
2 tsp raw runny honey
1 tsp tamari or sea salt


OPTIONAL
1 finely chopped red chilli, to garnish


NO LEFTOVER CHICKEN?

Roast 2 large chicken thighs at fan 200°C/ Gas mark 7 for 25–30 minutes until cooked,
then shred quickly with 2 forks to cool the meat quickly
Gently toast the sesame seeds in a dry pan until fragrant. Use a spiralizer or julienne peeler to make the cucumber noodles. Or use a regular vegetable peeler to slice the cucumbers lengthways into wide pappardelle-style ribbons.You might want to cut the long, spiralized strands in half to make them easier to eat.
Prepare the dressing by whisking together all the ingredients in a bowl or shaking them together in a jam jar. Add the lettuce, pak choi, spring onion and coriander to a bowl.
Pour over the dressing and mix everything together (hands are best). Plate up with some shredded chicken and top with toasted sesame seeds. Serve immediately.

 

CHIA CHAI BUTTERNUT BREAKFAST PUDDING

This is an overnight breakfast or make-ahead dessert. We’ve infused omega-3-rich chia seeds with our favourite rooibos chai breakfast tea and together they turn the usually savoury butternut squash into a sweet start to the day.
Gently heating up the pudding before layering with the mango cashew cream is our favourite way to breakfast and warm our bellies in the autumn.

This is so yummy that you’ll also fancy it as a cool, creamy dessert. We love it with summer fruits, such as blackberries, grapes, figs, plums or peaches, which are just in season as butternut comes in. In the winter months, try apple chunks, chopped clementines or blood orange.

If you bake the butternut squash the night before, then it’s ready to go in the morning. Don’t forget to chew well in order to get the most goodness out of the tiny chia seeds.
By combining chia seeds with rooibos chai breakfast tea they turn the usually savoury butternut squash into a sweet start to the day.

Chia Dessert

Extracted from The Art of Eating Well by Jasmine and Melissa Hemsley (Ebury Press)
Photography by Nicholas Hopper

 


SERVES 2-4
1 large butternut squash (enough to make 400 g cooked butternut squash purée)
2 rooibos chai tea bags or 2 tsp rooibos chai tea leaves
4 tbsp white chia seeds (we used white chia to keep the pudding’s bright orange colour, but black also works – and is cheaper and easier to find too!)
3 tbsp coconut oil
1 tbsp raw honey


OPTIONAL
Coconut yoghurt and goji berries,to serve
Preheat the oven to fan 180°C/Gas mark 6 and roast the butternut squash in the oven for 40–50 minutes until cooked through and tender. Scoop out 400g of the squash flesh and mash well.
Any leftover squash can be frozen and used in a soup or smoothie.
Add the squash to a saucepan with 350ml water, the coconut oil and the tea leaves (or the contents of the tea bags, if using). Bring to a medium simmer, then remove from the heat and leave to cool for a few minutes.
Stir in the chia seeds, continuously whisking at first to avoid lumps, then add the honey.
Leave to sit for at least 20 minutes to an hour for the chia to swell (unless you like it crunchy). Alternatively, transfer to a flask and by the time you get to work, you’ll have a nice warm chia breakfast pudding.
Add the coconut yoghurt and goji berries, if using, and enjoy.


TO MAKE A CREAMY DESSERT
Take a jar or glass and layer up the chia butternut breakfast pudding with mango-cashew cream and scatter 2 handfuls of seasonal fruit, such as blackberries, between the layers.Top with more fruit and enjoy.

 

 

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