forever young naturally eating

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Forever Young Naturally Eating

121. Eating from Scratch Making aïoli
This garlic mayonnaise recipe is more than delicious, it is an exercise in slow cooking and every ingredient is antiaging. Make sure the egg is super fresh.
  • 2 cloves garlic, to taste
  • large pinch sea salt
  • free-range organic egg, separated
  • approximately 7 oz (200 ml) extra-virgin olive oil
  • organic lemon, halved
    1. Using a large mortar and pestle, pound the garlic with the salt until a soft purée is formed. Mix the egg yolk into the purée.
    2. Drop by drop add the oil, stirring constantly with a wooden spoon, always in the same direction. Don’t let your mind wander.
    3. Keep stirring in oil until the mixture stands up in firm peaks you may not need it all. Stir in a squeeze of lemon juice and chill.
  • 122. Eating from Scratch Keep something
    healthy in the fridge Make up simple soups and pasta sauces in advance. Refrigerate so they can be heated up in minutes when you get in from the office or the gym.
    123. Eating from Scratch Sprouting seeds
    Sprouted seeds are living foods. Buy a sprouter and harvest mung beans, alfalfa, mustard, and cress for an easy-to-digest energy boost. They are packed with protein, enzymes, minerals and antioxidant vitamins.
    124. Eating from Scratch Free your mind
    Instead of slavishly following recipes, close the book after you have cooked a dish a couple of times and experiment focus on flavors, varying vegetables and herbs to adapt the dish to suit the changing seasons and personalities of guests. Using your brain keeps it active.
    125. Eating from Scratch Tasty leftovers
    Roast an organic chicken or joint of free-range lamb or beef. Enjoy hot. Eat cold with fresh vegetables, salsas, and salads the next day for an instant healthy meal.
    126. Eating from Scratch Colorful stir fries
    Stir together finely sliced colorful vegetables: carrots, red onions, red, orange, and yellow peppers, broccoli, and kale. Throw in a handful of sliced almonds and some green beans. Experiment by adding beansprouts, noodles, seaweed, seafood, or tofu.
    127. Eating from Scratch Quick pasta sauce
    Toss artichoke hearts and shelled peas in olive oil to warm through then stir into cooked pasta, adding torn fresh basil or mint to garnish. Peas are the richest source of vitamin B¹ and fresh peas have been shown to enhance sleep, raise a jaded appetite, and boost cheerfulness.
    128. Eating from Scratch Summer salads
    Make up exciting combinations featuring watercress, barely cooked broccoli, sliced red pepper, and ripe tomatoes, avocado, zucchini slices brushed with olive oil and grilled, grilled goat’s cheese and toasted pine nuts. Dress with olive oil and balsamic vinegar.
    129. Eating from Scratch Youthful salad dressing
    Make up in advance and refrigerate to use throughout the week. Cider vinegar is regarded as the essence of youth in some parts of the world.
  • 1 tbsp cider vinegar
  • 1 tbsp flaxseed or hemp oil
  • 5–6 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1–2 tsp runny organic honey
  • pinch herbes de Provence
  • sea salt and freshly ground black pepper
    Place the vinegar in a lidded jar. With a fork, whisk in the flaxseed or hemp oil until amalgamated. Add the olive oil until the taste suits you. Add the mustard, honey, and herbs, and whisk again until smooth. Season to taste. Close lid and refrigerate. Shake before serving.
  • 130. Eating from Scratch Homemade freezer foods
    This is the answer to effortless healthy home-cooked food when you are too tired to lift a finger. When you do have time, perhaps on a weekend, make up double quantities or more, then freeze your own ready meals. In summer, freeze whole berries to use in winter smoothies, pies, and desserts.


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