I love to cook! My dad was a chef and I'm also allergic to gluten so you'll find me in the kitchen cooking for myself and co-founder Zi, most days. I think Zi loves my food and I haven't had any complaints from her so far!
I'm from Scotland but I cannot stand the bland, tasteless food we are known for. Scots traditionally are also not known to have the healthiest diet but I defy that stereo-type and am pretty health conscious. However, I do have one big vice which is potatoes; all types of potatoes - crisps, fries and mash potatoes. Several years ago I began to substitute lots of ingredients for healthier options. One of them is using sweet potatoes for almost all potato dishes so sweet potato southern fries, sweet potato mash, sweet potatoes noodles and even baked sweet potatoes. Sweet potatoes are an excellent source of Vitamin A and a good source of Vitamin C plus a multitude of other minerals. I even make sweet potato puree for the HASIKO dog, Gatsby!
We've been working with London-based nutritionist Rose Glover to put together a 4 week nutrition plan for PROJECT HASIKO which we are launching in March this year.
We have structured the meal plans in a way where we take well-known health foods and creatively incorporate them into recipe plans for the week. For example, how many superfoods can you fit into your weekly diet? Or do you know the health benefits of an antioxidant rich diet and how to fit more food into your diet? And how do you use all those spices in your cupboard that everyone is telling is great for you such as turmeric and ginger?
Miso Roasted Aubergines with Sweet Potato Noodles
This has been one of my favourite evening meals and it's so easy to make. I love aubergines and the miso sauce gives the dish tons of Asian flavour. I've made it several times I've also served it with brown rice if I'm feeling particularly hungry after a workout.
Special equipment needed: Spiralizer
1 tbsp. of coconut oil
1 large sweet potato, spiralized
2 spring onions, finely chopped
½ red chilli finely chopped
For the dressing:
2 tbsp. of tamari or soy sauce
1 tbsp. of tomato puree
2 tbsp. of balsamic vinegar
1 tbsp. of honey or maple syrup
1 tbsp. of miso paste
Set your oven to 200 degrees. In a small jar or bowl, mix the dressing ingredients together.
Cut the aubergines in half, score them and sprinkle over some salt.
Heat a pan with 1 tbsp. of coconut oil and cook the aubergine on a high heat for 2 minute each side, scored sided down first.
Place on a roasting tray and brush over half of the dressing, roast in the oven for 40 minutes until cooked through.
Just before this is done in a pan mix the sweet potato noodles with the rest of the dressing, spring onions and chilli, cook for 5 minutes or until tender.
Serve the sweet potato noodles on top of the aubergine with a wedge of lime to serve.
Chilled cucumber & Avocado Soup
This is a really filling and refreshing soup and it's also super simple to make and easily grabbed from the fridge when you need something cooling, detoxifying and delicious! It is also very filling given its made with coconut milk.
1 cup canned light organic coconut milk
1 cucumber (peeled if not organic)
1 medium avocado, skin & pip removed
1 tbsp. olive oil
½ cup fresh parsley
¼ cup fresh dill
Juice of 1 lemon
Juice of ½ lime
½ teaspoon sea salt, to taste
Freshly ground black pepper
Pumpkin seeds, to garnish
Simply add all ingredients to a high speed blender and blend until smooth.
Best served slightly chilled.
Wasabi-Toasted Nori Crisps
Makes about 60 crisps
I love these delicious nori crisps and the wasabi flavour gives them a good kick! These nori snacks are a fantastic healthy substitute for crisps containing fewer calories and fat. They are also high in iodine and contain Vitamin B12.
¼ cup water
2 tbsp. powdered horseradish wasabi
10 sheets nori seaweed
Pre-heat oven to 250°F or 120 Celsius.
Ina bowl, mix the water and wasabi and whisk with a fork until the wasabi is dissolved. If the wasabi settles to the bottom, you might need to re-whisk between batches.
Fold in half one sheet of nori. Then, unfold it and lightly paint half the sheet with the wasabi water mixture, using a pastry brush. Sprinkle the inside lightly with salt and press it closed. Lightly brush the top with wasabi water, as well (do not salt). Using a sharp knife or scissors, cut the nori into six strips and transfer them to a baking sheet.
Repeat this process with each sheet of nori. Strips can be close to each other on the baking sheet, but should be in a single layer without touching.
Bake for 10-13 minutes, until darkened, dry to the touch, and brittle. Transfer to a cooling rack to finish crisping.