There are countless books telling you what to eat and Planet Organic founder Renée Elliott’s new book supports good eating by talking about all the foods that are good for you and most importantly how you should prepare them to get the wonderful nutrients they offer.
It’s about ordinary every day foods like apples that may surprise you with their goodness, foods like miso that you may have heard of but aren’t yet using, and superfoods like maca that will delight your palette and wellbeing. Including over 120 easy, delicious, nutritious recipes, you need this book in your life!
Image credit: Clare Winfield.
This is a brilliant way to eat fish. You can make these as spicy as you like with the chipotle mayo and if you have any left over, keep it in the fridge to spice up sandwiches, wraps or burgers.
Prep: 25 minutes
Cook: 15–18 minutes
16 corn tortillas (or use Romaine lettuce leaves) shredded red cabbage or shredded Romaine
For the sweetcorn salad:
450g/16oz fresh or frozen sweetcorn
1 orange (bell) pepper, deseeded and finely chopped
1 red onion, finely chopped
10g/1⁄4oz/½ cup chopped coriander (cilantro)
½ tsp dried cumin
4 tbsp extra virgin olive oil
2 tbsp lemon juice
½ tsp fine sea salt
For the chipotle mayo:
125ml/4fl oz/½ cup mayo
1–2 chipotles in adobo sauce
1 tbsp lemon juice
For the fish:
4 x 125g/4½ oz salmon fillets
2 tbsp extra virgin olive oil
Preheat the grill to high. Put the sweetcorn on a baking tray and grill for 12–14 minutes until browned. In a large bowl, put the sweetcorn, pepper, onion, coriander, cumin, oil, lemon juice and salt and toss well. In a small bowl, mix the mayo ingredients.
Heat the oil in large frying pan over a low heat. Fry the salmon for 3–5 minutes on each side, depending on thickness, until cooked through. Flake onto a plate for serving. Place a warm tortilla on a plate. Spread on some chipotle mayo, then add some fish, sweetcorn salad and shredded cabbage or lettuce.