It’s All Good, is full of super-healthy I comfort food. If you are keen to clear up your diet but don’t want to sacrifice flavor. This book is for you. Recipes to Suit dietary preferences are highlighted. For example, if you’re on an elimination diet, you’ll find dishes marked E. If you’re a vegan, look for recipes with a V, while protein-packed meals are marked with a P.

Here, in an exclusive extract, Good Health gives you a taste of the book that promises to make you look good and feel great.

NY street vendor salad with yoghurt tahini dressing

This is a flavor-packed salad. That’s all about t dressing (isn’t it always?)

(V) Vegan

·         1 large head of romaine (cos) or

·         3 heads of little Gem lettuce, chopped

·         A handful of cherry tomatoes, halved

·         ½ English cucumber, peeled and diced

·         1 red onion, very thinly sliced or shaved on a mandolin

NY street vendor salad with yoghurt tahini dressing

Place the lettuce in a large bowl and stir to combine with a cup of the dressing so it just lightly coated. Divide the lettuce among 4 plates or place it on a large platter. Over the lettuce, evenly scatter the tomatoes, cucumber and onion. Drizzle each portion with another tablespoon or 2 of the dressing and serve immediately, with the remaining dressing on the side if you or your guests like your salad more heavily dressed.

Serves 4

Yoghurt-tahini dressing

(V) Vegan if you use Vegenaise (vegan mayonaise)

·         2 tablespoons tahini

·         ¼ cup boiling water

·         ½ small garlic clove, finely minced

·         ½ cup plain sheep’s or goat’s milk yoghurt or Vegenaise

·         3 tablespoons freshly squeezed lemon juice

·         ¼ cup extra virgin olive oil

·         ½ teaspoon coarse sea salt

·         ¼ teaspoon freshly ground black pepper

Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients. That’s it. Keeps well in a jar in the fridge for up to a week.

Makes 1 cup

Lamb tagine with squash (pumpkin) + chickpeas

Hearty and  warming,  this  slowly cooked  dish  makes  lean  lamb  seem  the  most  comforting  food  in  the world. Serve  the dish  with  cooked  millet,  which  has  the  appearance  and  texture  of couscous  with  none  of the gluten.to absorb all  the  lovely juices  from  the  tagine.

(E) Elimination Diet

(P) Protein-packed

·         ½ cup cilantro (coriander) leaves, plus 2 tablespoons, roughly chopped for serving

·         6 cloves garlic, peeled

·         A 5cm knob of fresh ginger, peeled

·         1 small red onion, peeled and roughly chopped

·         ½ teaspoon ground cumin

·         ½ teaspoon freshly ground black pepper

·         3 tablespoons extra virgin olive oil

·         Coarse sea salt

·         1 kg boneless lamb top round, cut into

·         5cm cubes (or you can use diced lamb)

·         A pinch of saffron

·         2 cups chicken stock

·         A 400g can chickpeas, drained and rinsed

·         700g squash (pumpkin - you can use butternut, acorn or kabocha), stemmed, seeded, and cut into 5cm pieces

·         1 small preserved lemon, finely chopped

Lamb tagine with squash (pumpkin) + chickpeas

Combine the ½ cup cilantro (coriander) leaves with the garlic, ginger, onion, cumin, pepper and olive oil in a powerful blender together with a large pinch of salt. Blend everything together until completely pureed. Place the lamb in a large bowl and pour the marinade over it.

Using your hands, make sure every bit of meat is completely covered with the marinade. Cover the bowl with plastic wrap and set it in the fridge for at least 6 hours, or as long as overnight. 

Take the lamb out of the fridge and let it sit at room temperature for ½ hour. 

Preheat the oven to 325°F (160°C) and place the lamb, along with all of the marinade, into a large, heavy pot (we use a Le Creuset Dutch oven for this) and set over medium-high heat. Cook, stirring now and then, until completely browned all over, a solid 15 minutes (do this in batches if the lamb doesn't fit into your pot in one layer). Once the lamb is just browned, sprinkle it with the saffron, stir to combine and add the chicken stock. Bring the mixture to a boil and use a wooden spoon to scrape up any bits that might have stuck to the bottom. Turn the heat off. 

Cut a piece of parchment paper (baking paper) to fit inside the pot, crunch it up into a ball and wet it. Smooth out the damp parchment and lay it over the lamb like a blanket (this will help keep in the moisture). Put the lid on the pot and tuck it into the oven for ½  hours. Take the lid off the pot and set aside the parchment. Stir the chickpeas and squash (pumpkin) into the pot, put the parchment back and the lid on and return the pot to the oven for a final ½ hour. The lamb should be meltingly tender and the squash should be cooked through but not disintegrated. Season the tagine to taste with salt and serve immediately, scattered with the preserved lemon and the chopped cilantro (coriander).

Serves 4 to 6

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