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LEMONADE
INGREDIENTS:
1 pink grapefruit, peeled
2 Pink Lady apples or any sweet apple variety
a handful of fresh raspberries, plus extra to garnish
100ml sparkling water
honey, to taste
a sprig of fresh mint
METHOD:
Pop the grapefruit, apple and most of the raspberries in a juicer. If you don’t have a juicer, blend in a processor or smoothie maker and pass through a sieve over a bowl.
Pour in the sparkling water, add honey to taste and if you’d like, serve over ice with a couple of fresh raspberries and sprig of mint.
PINEAPPLE, CUCUMBER AND MINT JUICE
INGREDIENTS:
½ pineapple
1 cucumber
1 large handful of mint, stalks removed
a thumb-sized piece of ginger, peeled
METHOD:
Pop everything through a juicer and serve over ice. If you don’t have a juicer, blend in a processor or smoothie maker and pass through a sieve over a bowl.
CHOCOLATE PEANUT BUTTER SMOOTHIE
INGREDIENTS:
2 bananas
1 tbsp cocoa powder
1 tbsp crunchy peanut butter
200ml skimmed milk
honey, to taste
METHOD:
Blitz the first 4 ingredients in a smoothie maker or blender, adding honey to taste. The sweetness of the smoothie will depend on how ripe your bananas are.
BANANA, DATE AND CINNAMON SMOOTHIE
INGREDIENTS:
2 bananas
6 Medjool dates
2 tsp cinnamon
200ml skimmed milk
METHOD:
Blitz all the ingredients in a smoothie maker or blender and serve immediately.
MIXED BERRY, ALMOND AND YOGHURT SMOOTHIE
INGREDIENTS:
1 banana
3 tbsp frozen mixed berries (blueberries, strawberries and raspberries all work well)
1 tbsp almonds
3 tbsp Greek yoghurt
200ml skimmed milk
1 tsp honey
METHOD:
Blitz all the ingredients in a smoothie maker or blender and serve immediately.
COURGETTE, ASPARAGUS AND FETA EGG WHITE FRITTATA
SERVES
2–4
This one’s for gym bunnies. As most of us know, egg whites are absolutely packed with protein and good to eat after a morning workout. However, this frittata is way more exciting. Fresh asparagus, courgette, basil and a good sprinkling of salty, crumbly feta make for a very tasty but healthy breakfast.
INGREDIENTS:
olive oil, for brushing
8 egg whites, beaten
100g feta
1 small courgette, cut into ribbons
3–4 asparagus spears, thinly sliced at an angle
sea salt and freshly ground black pepper
TO SERVE:
fresh basil leaves
extra-virgin olive oil, for drizzling
METHOD:
Preheat the oven to 180°C/160°C fan/Gas mark 4.
Pop the pan over a medium–high heat, lightly brush with olive oil and pour in the egg whites. Season with a good pinch of salt and pepper.
Crumble in half the feta and add the courgette and asparagus. Mix gently and then stick in the oven for 20 minutes until cooked and the top is starting to brown. Allow to stand for a few minutes.
To serve, slide the frittata out of the pan and place on a plate, then top with the rest of the feta, some fresh basil leaves and a drizzle of extra-virgin olive oil.
TIP:
For a more economical approach, look out for cartons of egg whites in your supermarket. You will need about half a carton, as there are usually 15 egg whites in a carton.
SERVES
2
This is one of my all-time favourite brunch dishes. A Greek take on the classic spicy tomato sauce and poached egg dish Shakshuka, with fresh herbs, tangy feta and salty olives. It’s really simple to make; just have all of your ingredients ready and a big doorstop wedge of bread to mop it all up with. And as we’re among friends, this is pretty darn good for the day after the night before.
INGREDIENTS:
olive oil
½ medium onion, finely chopped
1 garlic clove, finely chopped
1 tsp dried sage
1 tsp dried oregano
1 tsp dried rosemary
1 × 400g tin chopped tomatoes
1 tsp sugar
4–5 fresh cherry tomatoes, halved
a handful of pitted black olives, halved
100g fresh feta, crumbled
2 eggs
sea salt and freshly ground black pepper
TO SERVE:
a few sprigs of fresh herbs (oregano, thyme or basil), chopped
a thick wedge of bread
METHOD:
Heat a glug of olive oil in a small frying pan over a medium heat. Add the onion and fry for a few minutes until soft, then add the garlic, sage, oregano and rosemary and cook for 1 minute.
Add the tinned tomatoes and bring to a simmer. Add the sugar, a pinch of salt and pepper and leave to simmer for 5–7 minutes until the sauce has reduced.
Add the fresh tomatoes, olives and half the feta to the pan