A couple of weeks ago, I was lucky enough to be invited to a day of cookery with the lovely Madeleine Shaw. If you weren’t aware, I’m a big fan of Madeleine’s blog and her book Get the Glow is my go-to for healthy recipes and lifestyle tips (check out my review of it here if you’re interested). I love her philosophy that eating healthily doesn’t have to mean expensive, difficult-to-source ingredients, meals that take hours to prepare, and a life of boring salads and boiled vegetables. Instead, her book is filled with simple, delicious recipes that will leave you feeling amazing!
The day was organised by Seasonal Berries; a programme funded by British Summer Fruits, which aims to inform people about the nutritious benefits of berries and encourage people to eat more of them. As if I need any encouragement! Strawberries, blueberries, raspberries and every other possible variation of these amazing little fruits have to be one of my favourite foods in the world. Blackberry picking with my parents when I was young, strawberries and cream in summertime, girls’ brunches of blueberry pancakes; I could eat them every day (and probably do!).
On the day, we learned about some of the benefits to your health of a berry-filled diet, including better skin, a healthier gut, and antioxidants which help to boost brain activity! We then made a couple of delicious recipes, exclusively created for the day by Madeleine. One of the key messages Seasonal Berries want to impart, is that berries aren’t necessarily just a dessert or breakfast food. Often, when I think of strawberries or raspberries, I think of sprinkling them on my granola at breakfast, or of ice-cream, tarts and cakes. I probably wouldn’t think of serving them with my main course at lunch or dinner.
But did you know they can actually be amazing when added to a savoury dish? One of my favourite recipes from Get the Glow is the Halloumi, Kale and Strawberry Salad – something which many people might think sounded a little odd… There are no rules when it comes to cooking and don’t be afraid to mix it up every now and again with ingredients that wouldn’t traditionally be paired together.
So let’s move on to what we whipped up in the kitchen! Beware, these pictures might leave you feeling a little hungry…
There were so many incredible ingredients ready for us to use. Some familiar (yoghurt, honey, mustard), some not so familiar (avocado oil, celeriac). I couldn’t wait to see what we were going to rustle up.
Frozen Strawberries dipped in Yoghurt (Dairy-free)
This is a super-simple treat which tastes delicious and very luxurious. It’s like a guilt-free version of chocolate-dipped strawberries and I can’t wait to whip this up next time I have the girls over.
You only need 3 ingredients: strawberries, dairy-free coconut yoghurt (we used COYO Coconut Milk Vegan Yoghurt although feel free to use regular yoghurt if you eat dairy) and honey. Then it’s simply a case of mixing the yoghurt and honey together in a bowl, dipping the strawberries in the mixture, and laying them gently on a lined baking tray. Then just pop them in the freezer for 30 minutes, followed by the fridge until you want to eat them. If you can resist devouring them all immediately of course…
These kept us going while we waited for our main meal of the day to be ready…
Honey Roasted Celeriac, Quinoa and Raspberries
This is a classic example of a recipe using fairly unusual ingredients. I know a lot of my friends might be put off by the suggestion of a sweet fruit mixed in with a savoury root vegetable like celeriac. But I can promise you, this was absolutely delicious! The sweetness of the raspberries perfectly complements the roasted celeriac, and the quinoa just bulks up the dish and gives some nutritious protein. This would be ideal to serve as a healthier option at a summer BBQ, or as a more interesting dish to add to your lunchbox or picnic.
Don’t be put off the slightly scary looking celeriac. This couldn’t be easier to make! I’ve copied the recipe below for anyone who fancies recreating this.
- 1 large celeriac
- salt and pepper
- 2 tbsp avocado oil
- 3 tbsp honey
- 5 sprigs thyme
- 2 tsp grainy mustard
- 150 g quinoa
- 2 tbsp olive oil
- 100 g raspberries
- Preheat the oven to 200°C. Boil the kettle and peel and cut the celeriac into one-inch cubes. Pour the boiling water in a pot, add a pinch of salt and bring to a high simmer. Place the celeriac in the boiling water and boil for 10 minutes.
- Drain and mix with the avocado oil, honey, thyme, mustard, fresh pepper and a good pinch of salt. Place on a roasting tray and roast for 30-40 minutes until golden and cooked through.
- While this is cooking, make the quinoa. Place the quinoa in a pot with 500ml of water and a pinch of salt. Bring to the boil and then simmer for 15 minutes, lid on, until all the water has evaporated and the quinoa is cooked through.
- Mix the quinoa with the olive oil and raspberries. Once the celeriac is cooked, mix it with the raspberry quinoa mix and serve.
This was such a lovely experience and I’ve definitely been inspired to experiment more with my cooking and up the amount of berries in my diet. If you want to read more about the nutritional benefit of berries and find some exciting recipes, check out the Seasonal Berries website. You can also find Madeleine’s blog here.
Hope you guys enjoyed this post! Have you got any tips for healthy eating or any amazing berry recipes I need to try? Let me know in the comments below!
Thanks for reading! Joanna xxxxx