“Eat Good Food is more than a cookbook,” says Lorna Jane Clarkson. “I wrote it to show that eating real food can actually change the way you think, feel, and perform in your life. It has more than 150 of my favorite recipes, but it also talks about how eating healthy doesn’t have to be about restrictive eating, boring food, or spending hours upon hours in the kitchen. It can be easy to achieve, it can delicious, and it can be enjoyable.
“This book will teach you that if you want to reach your full potential in life then you need to acknowledge that what you choose to eat really does affect everything else that you do.”
Clarkson names cinnamon and vanilla brown rice porridge, pumpkin and cauliflower soup with tahini cream, parsnip noodles with meatballs, and vanilla sponge with coconut yogurt and raspberry chia jam as a few can’t-miss recipes from the new book. Here she shares a great way to start your day — and we are obsessed!
Superfood Brekkie Bowl
1⁄2 c tricolor quinoa
1 c water
3 oz haloumi cheese, sliced thickly
1 Tbsp cold-pressed extra-virgin olive oil
1 tsp dried oregano
1⁄4 c raw almonds, chopped coarsely
1 Tbsp pepitas (pumpkin seeds)
1 Tbsp sunflower seeds
2 tsp sesame seeds
1 small clove garlic, sliced
5 1⁄2 oz asparagus, trimmed, halved crossways and lengthways
3oz kale, stems removed, leaves torn
1⁄2 medium avocado, halved
2 Tbsp sauerkraut
1⁄2 lime, cut into wedges
1. Rinse quinoa under running water; drain well. Place in a small saucepan with the water; bring to a boil. Reduce heat; simmer, covered, for 15 minutes or until quinoa is tender.
2. Combine haloumi, 2 tsp of the olive oil, and oregano in a bowl.
3. Toast almonds and seeds in a medium frying pan over medium heat until golden. Remove from pan.
4. Add remaining oil to the frying pan. Cook garlic and asparagus over medium heat for 2 minutes or until just tender; transfer to a plate. Cook kale over medium heat for 2 minutes or until soft; add to asparagus.
5. Cook haloumi over high heat for 1 minute on each side or until golden.
6. Transfer cooked quinoa to a medium bowl. Stir in toasted nuts and seeds.
7. Serve quinoa topped with haloumi, asparagus, kale, avocado, sauerkraut, and lime wedges; drizzle with lemon tahini dressing (recipe below).
Lemon Tahini Dressing
1 1⁄2 Tbsp hulled tahini
1 Tbsp lemon juice
1 1⁄2 Tbsp filtered water
1⁄2 tsp Dijon mustard
1. Whisk all ingredients in a small bowl with the water until combined; season to taste.