Fertility, Food, Wellness
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Lee Holmes’ book launch ‘Eat Clean, Green & Vegetarian’ + her heavenly Caramelised Onion Tart

With the wellness revolution booming there seems to be a new cookbook ready for testing every other week.

I was fortunate enough to spend last Tuesday night with my good friend Mel (from The Well-Planned Wife) at the book launch of Lee Holmes’ fifth book ‘Eat Clean, Green and Vegetarian’.

I’ve found that health and wellness cookbooks can be placed into two categories; those that produce deliciously good food, and those that produce food that simply tastes healthy. Why the distinction? While healthy is important, healthy shouldn’t equal bland just because it lacks sugar, dairy or gluten.

Lee’s books use nutrient rich ingredients and wholefoods to create delicious recipes designed to help our bodies perform at their best everyday; with a particular emphasis on the healing properties of clean, unprocessed foods on our guts.

Having had the pleasure of first meeting Lee at last year’s Vitality conference, and then again through work this year, I can say she is a truly lovely person. She can also cook supercharged food like a MasterChef.

Her ‘Eat Your Way to Good Health’ book is a cooking staple in our home. As I don’t eat red meat I couldn’t wait to get my hands on a copy on her new vegetarian and vegan-friendly (soon to be) best-seller.

While I’ve only cooked one item in the book to date, I was lucky enough to sample several of the recipes at Tuesday’s launch. Knowing the energy, passion and purpose Lee puts in to every recipe, I highly recommend you add this one to your must buy list.

In case you need more, here’s a taster to entice you.

Lee Holmes’ heavenly Caramelised Onion Tart from Eat Clean, Green and Vegetarian


Ingredients:

Cashew Cream:

  • 120g raw unsalted cashews
  • 2 garlic cloves
  • Sea salt
  • 1 tablespoon freshly squeezed lemon juice

Pie Filling:

  • 60ml cold-pressed extra virgin olive oil
  • 4 large brown onions, thinly sliced
  • Sea salt
  • Freshly ground black pepper
  • 1 1/2 tablespoons rice malt syrup
  • 2 cups baby spinach and kale leaves, sliced
  • 1 tablespoon apple cider vinegar

Tart Crust:

  • 150g almond meal
  • 1/2 teaspoon sea salt
  • 1 teaspoon gluten-free baking soda
  • 1/2 teaspoon dried rosemary
  • 60ml cold-pressed extra virgin olive oil

Method:

  1. Preheat the oven to 180C and lightly grease a 22cm pie dish
  2. To make the cashew cream, place the cashews, garlic, sea salt and lemon juice in a food processor with 60ml of filtered water
  3. Process till thick and creamy, add more water if required
  4. To make the filling, heat the olive oil in a large frying pan over low heat and cook the onion, salt, pepper and rice malt syrup for about 30 minutes, or until the onion is a caramelised brown
  5. Add the spinach and cook for a further 10 minutes, or until tender
  6. Drain off any excess liquid and add the apple cider vinegar
  7. To make the pastry, combine the almond meal, salt, baking soda and rosemary in a large bowl and stir to combine
  8. In a separate bowl, whisk the olive oil with 1 tablespoon of cold filtered water.
  9. Stir the mixture into the dry ingredients and mix well to combine
  10. Spoon the mixture into the prepared pie dish and spread evenly over the base and up the sides, removing any excess pastry
  11. Pop in the oven and bake for 10 minutes
  12. Remove from the oven and allow to cool slightly before adding the cashew cream and then the onion mixture
  13. Return to the oven and bake for a further 15 minutes or until the crust is golden
  14. Eat, enjoy and buy Lee’s book 😉

 

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