Feel Good Food, the new cookbook from delicious author Valli Little, is about embracing food that is better for our health, yet still delicious.
“Knowing what to eat and how to treat our bodies has such an impact on our overall health and wellbeing,” she writes.
“I resolved to be more canny about my food choices and the way I cooked ingredients. I began to take the time to stop and think when planning my daily meals … I started swapping what had been staples in my pantry for healthier choices: refined sugar made way for pure maple syrup, honey and rice malt syrup; coconut flour and buckwheat took the place of wheat-based products; ‘cauliflower rice’ became my go-to base instead of refined white rice; and I started swapping cow’s milk for rice, almond and oat milks.”
As well as covering pantry staples, Little offers 180 new recipes for power lunches, salads, easy dinners, raw food dishes and baking. There is also a timely section dedicated to Festive Flavours, which includes a healthy baked salmon dish that is perfect for Christmas entertaining.
“Even with a changed approach to cooking, my festive table is still laden with gorgeous things to eat,” writes Little. “It’s just a matter of thinking outside the box.”
Salmon with tahini dressing
1.5kg salmon fillet, skin on, pin-boned
2 tbs olive oil
1 garlic clove, crushed
2½ tbs tahini
¾ cup (200g) low-fat thick Greek-style yoghurt
1 tbs honey
Juice of 1 lemon
1¼ cups (125g) chopped toasted walnuts
1 cup finely chopped flat-leaf parsley leaves
Seeds of 1 pomegranate
Preheat the oven to 200°C. Place the salmon, skin-side down, in a large baking-paper-lined roasting pan. Drizzle with oil and season. Bake for 15 minutes or until just cooked, then set aside to cool.
To make the dressing, whisk the garlic, tahini, yoghurt, honey and lemon juice together in a bowl, then season.
Drizzle the dressing over the salmon and top with the walnut, parsley and pomegranate seeds to serve.
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