Get the Glow by Madeleine Shaw Page A

pepper. Serve warm.



 
     
     
     
    smoked mackerel salad with shaved cucumber, beetroot and orange
    This simple recipe can be whipped up in minutes. It’s my go-to lunch box. It’s abundant in omega-3 richness thanks to the mackerel; these fatty acids will get your skin glowing all day long.
    serves 2
    1 orange
    1 large or 2 small beetroots, grated
    1 tsp olive oil
    2 tbsp finely chopped chives
    1 cucumber
    100g cherry tomatoes, halved
    30g walnuts
    1 tbsp cider vinegar
    2 large smoked mackerel fillets
     
    Zest the orange. Combine the grated beetroot with the orange zest, olive oil and chopped chives. Cut the orange into eight segments, and remove the skin and pith. Peel the cucumber into ribbons with a peeler or a mandoline, and mix this with the tomatoes, walnuts, vinegar, orange and beetroot mix. Serve the salad with the mackerel on top.





 
 
speedy suppers

 
     
     
     
    spicy salmon with cucumber and yoghurt
    Not only do you have the omega-3 and skin-saving benefits of spiced salmon, you also get that incredible crunch and cleanness of cucumber with the beautiful balance of yoghurt. A real winner in my eyes.
    serves 2
    150g natural, coconut or goat’s milk yoghurt
    1 lemon
    3 tsp smoked paprika
    1 tsp salt
    2 large salmon fillets
    ½ a cucumber
    2 tbsp chopped chives
    2 tbsp sesame seeds
    1 tbsp olive oil
    2 tbsp coconut oil
     
    Mix the yoghurt, lemon, paprika and salt together.
Rub 1 tablespoon of the marinade on each fish fillet.
    With a peeler or mandoline, cut the cucumber into ribbons. Mix the cucumber with the chives, sesame seeds and olive oil.
    In a large frying pan, heat the coconut oil for 1 minute over a high heat, then add the salmon and fry for 2–3 minutes on each side, starting with the skin side facing down.
    Serve the salmon with the salad and more of the yoghurt mixture.



 
     
     
     
    raw pad thai
    This is a great, raw take on Thailand’s most famous export. Rawness ensures food retains its nutritional value, and the addition of red pepper sends the vitamin C levels sky-high, so this dish is great for strengthening your immune system. Loads of texture, buckets of flavour.
    serves 3
    2 courgettes
    1 carrot
    1 yellow pepper, cut into thin strips
    1 red pepper, cut into thin strips
    2 spring onions, finely sliced
    100g sugarsnap peas, finely chopped
    bunch coriander, finely chopped
    1 red chilli, deseeded and finely chopped
    1 green chilli, deseeded and finely chopped
    100ml coconut milk
    2 tbsp tahini
    juice of 2 limes
    large pinch salt
    1 tbsp gluten-free tamari, soy sauce or Liquid Aminos
    pinch salt
    2 tbsp sesame oil
    3 tbsp sesame seeds, to serve
     
    To make courgette noodles, spiralise or julienne the courgettes, or use a peeler to cut them into noodle or ribbon shapes. Do the same with the carrot. Put all the ‘noodles’ in a large serving bowl.
    Add the strips of yellow and red pepper, the spring onion slices, the chopped sugarsnap peas, the coriander and the chillies.
    Put the coconut milk, tahini, lime juice, tamari or soy sauce or Liquid Aminos, salt and sesame oil in a jam jar. Shake it (with the lid on!), then pour this dressing over the vegetables.
    Stir the salad, then sprinkle the sesame seeds on top to serve.



 
     
     
     
    steak with parsnip chips
    This is an absolute favourite of mine – it’s a spin on a dish that everyone loves. My word of advice is to talk to your butcher, and always ask if the animal the meat is from has been grass fed. There are so many more nutritional benefits if this is the case. And you get to make this dish really fun with parsnip fries. Sweet, nutritious, delicious.
    serves 2
    2 sirloin steaks, 150–200g each
    250g parsnips, peeled
    4 tbsp coconut oil or butter
    mustard and salad greens, to serve
    salt and pepper
     
    Preheat the oven to 220°C/425°F/Gas mark 7.
    Grind pepper and salt over the steaks and leave them to marinate at room temperature.
    Meanwhile, cut the parsnips into thin frîtes. Melt 3 tablespoons coconut oil