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Brunch with: Madeleine Shaw 24 April 2016

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In the spirit of embracing a healthier lifestyle and eating well, we've caught up with our favourite health coach, yoga teacher and author, Madeleine Shaw. Her new cookbook, 'Ready Steady Glow' is a sumptuous treat, packed with a pick-and-mix of easy week night dishes, followed by show-stopping recipes perfect for wowing friends on the weekends. Madeleine shares with us her experiences of living in Australia, and changing attitudes towards food and dieting. Oh, and of course one of her favourite recipes from her new book.

 

 

Darling: How did you get into nutrition and well-being?

My journey first began when I moved to Australia.

I used to eat badly and practically lived on diet coke and rice cakes. I had terrible IBS and my skin was dull. I then got a job in an organic cafe in Bondi working in the kitchen, and I learnt how to prepare and cook food that nourished my body.

It was here that my passion really started. I did an online course at IIN while I was in Australia, and when I moved back home, I set up my blog to spread the word about healthy eating in London!


Darling: What's the philosophy behind 'Get The Glow' & your new book 'Ready Steady Glow'?


My food philosophy is about eating foods that you can grow, hunt or gather. I don't believe in dieting, I think that life is about eating foods that you love AND that are full of nutrition and flavour.

In 'Get the Glow', you'll learn to build the foundations of a good diet all year round, and 'Ready, Steady, Glow' is all about helping you out in everyday life with fast recipes, using fresh food. Many people say that they don't have time to be healthy which was the inspiration for 'Ready Steady Glow'. Expect lots of fast breakfasts, speedy suppers, salads and soups to help you eat well for life.

Darling: What are your tips on making clean and healthy eating a way of life?

1. Ditch the junk - and by junk I mean refined sugar. It sends us out of whack, it can make us fat, masks the taste of other food, inhibits your mineral and nutrient absorption and finally it's just plain bad for you. You'll see the difference instantly. Your skin will start to glow, you'll have more energy and you might even lose a few pounds.

2. Start with protein for breakfast- it will help you stay energised all morning. It doesn't take 2 minutes to whip up a plate of scrambled eggs with a side of avocado.

3. Switch and ditch:

White bread for rye bread, pasta for courgetti, tea with sugar for green tea and lastly, cocktails for red wine.

Making small changes everyday will help you eat well for life. Try the above swaps to notice a difference.


Darling: What meal could you not live without?

I know I've talked about eggs and avocado already, but I seriously couldn't live without this combo for breakfast. It's pretty much a staple for me.


Darling: What advice would you give to young women wanting to start their own business, like yourself?

Be authentic, believe in yourself, work hard and remember there is only one you, and you will bring something extraordinary that no one else can.

 

Grilled Halloumi and Mango Slaw with Coconut Tahini Dressing (serves 4)

This is my dream summer salad; I love the sweet flavours of mango and fennel mixed with salty halloumi and drizzled with creamy tahini dressing. It pleaser, perfect eaten al fresco on a warm evening.

 

Ingredients:
Coconut oil or butter, for cooking
100g cashews
1 fennel bulb, thinly sliced, julienned or grated
1 carrot, thinly sliced, julienned or grated
1 mango, stoned and thinly sliced, julienned or grated
50g raisins
400g halloumi, cut into 1cm slices
10g basil leaves, torn, to serve
1 red chilli, finely sliced, to serve
Salt, to taste

 

Dressing:
2 tbsp tahini
Juice of 1 lime
1 tbsp finely grated ginger
1 tbsp coconut milk

 

Recipe:

Heat 1 teaspoon of coconut oil or butter in a pan, throw in the cashews and stir well to coat. Sprinkle over some salt and keep stirring for a few minutes until golden. Tip out onto a plate to cool. Mix the fennel, carrot, mango and raisins in a bowl. Combine the dressing ingredients, adding 1 to 2 tablespoons of water to thin it out. Heat 1 tablespoon of coconut oil in a griddle or frying pan over a high heat, then grill the halloumi for 1 minute on each side until golden. Top the veggies with the halloumi and cashews and drizzle over the dressing. Throw over the basil leaves and chilli to serve.

 


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