Asakencot Podcast

Crunchy, light, bright, and ultra-fresh. This French-inspired bistro salad is an absolute star as a side for nearly any dinner. Tender greens, fresh herbs, pickled onions, and a delicate vinaigrette on top. This salad! WOW. I am fully in love with this salad. My friend Liz (of Liz’s Roasted Broccoli Salad fame) brought this salad to our dinner club a few weeks ago. We had a French-ish theme – charcuterie, French onion soup, beef bourguignon, creamy potatoes, homemade bread, and creme brûlée. LOL. And then there was Liz’s salad. It was like a little beacon of brightness in a sea of cream, butter, and cheese. I would (and have) eat this as a salad on its own, but the contrast of this with, say, a beef stew, or a really cheesy panini, or a big bowl of luscious mushroom soup – that’s where this salad shines. In This Post: Everything You Need For This Bistro Salad It’s a study in simplicity. The entire salad is greens, herbs, pickled onions, and vinaigrette. That’s it. It’s like a

Veganuary is here! So, the chances are you’re on the lookout for new vegan recipes. While I’m not a vegan, a lot of my meals and snacks are vegan-friendly, and if you’ve read my book Eat Beautiful, you’ll know that it’s packed with plant-based recipe ideas. At this time of year, I love warming spicy soups, and this spicy noodle soup with tofu is one of my favourites. It’s a great skin-boosting recipe, too. Vegan Recipes: Spicy Noodle Soup with Tofu Serves 2 610 calories per serving INGREDIENTS 400g udon noodles 400ml tin of coconut milk 250ml vegetable stock 1 tsp coconut oil 20 oyster mushrooms, finely sliced 8 sugar snap peas, halved 150g fresh tofu, cut into 2.5cm squares and dried on kitchen paper FOR THE SPICE PASTE 2cm knob of fresh root ginger, peeled and grated 2 lemongrass stalks (outer leaves removed), chopped 2 fresh red chillies, deseeded and chopped, plus extra to garnish 3 shallots, chopped 1 garlic clove, finely chopped 1 tsp ground turmeric Pinch of sea sal

Image Credit @ Camilla Akrans for Eat Beautiful I always love to spoil friends and family with food for special occasions, and there are few treats that go down better than my no-cook walnut brownies from my Eat Beautiful book! So, this Veganuary, if you’re on the hunt for the best raw vegan brownies recipe, you’ve come to the right place. This one uses just dates, walnuts, raw cacao powder and vanilla extract. These are also gluten-free brownies and contain no refined sugars, and the dates are skin-friendly too, so no need to feel guilty! The best news? The recipe is super easy, too. Don’t believe me? I had my friend (and brilliant hair stylist) Neil Moodie over to film an episode of his ‘Foodie Moodie’ series on YouTube and we cooked them together. The video is now live on my YouTube channel too, so you can watch it below, or follow the recipe at the bottom of this post. [embed]https://www.youtube.com/watch?v=7JISKWaZhjE[/embed] No-Cook Walnut Brownies Makes 12 b