Last week I attended the launch of vegetarian chef Natasha Corrett and nutritionist Vicki Edgson’s second alkaline cookbook, ‘Honestly Healthy for Life,’ at Notting Hill’s Bumpkin. With over 100 new and anticipated easy-to-make recipes to choose from, this book promises a diet that will boost your energy and immune system, improve your mood and aid digestion. Fear not sweet teeth, HH also offers some healthier versions of your naughty favourites, including sticky toffee pudding and doughnuts! (*cue my face lighting up!)
The alkaline diet has become one of the biggest eating trends of recent years, with Victoria Beckham naming Honestly Healthy as her favourite cookbook. To summise, our blood is 7.35/7.45 on the pH scale, making it slightly alkaline, so staying clear of acid forming foods, and eating more alkaline meals, keeps us at our optimum health.
Above: Guests, including Laura Whitmore, Sienna Miller (in an elegant nude Chloé shirt and sparkly Jimmy Choo brogues which hadmy inner magpie squawking with envy) and Jo Wood all enjoyed bite-size quinoa beetroot and spinach burgers, mini-slices of orange and almond cake, crunchy toffee popcorn (yum!) and vodka coconut mojitos.
Above: Natasha’s proud-as-punch mummy interior designer Kelly Hoppen.
Below: On yer Honestly Healthy Bike! With Natasha Corrett and Katy Wickremesinghe.
Below: The London Chatter wearing a dusky pink jacket from H&M (RRP. £39.99), Black Ripped Jeans from Zara (RRP. £39.99), Senso Qimat Boots in concrete (RRP. £152.00), Mulberry Lily (RRP. £750.00) and a leopard print coat similar here from Topshop).
Raw Green Curry with Courgette Noodles.
A quick, fool-proof recipe packed full of flavour from ‘Honestly Healthy For Life.'
Ingredients:
For the Sauce:
1/3 cup dried or fresh curry leaves
1 cup raw cashew nuts, soaked for 30 minutes and drained
½ cup water
Juice ½ a lime
½ cup coriander, chopped
Generous ¾ cup coconut milk
1 tsp each of ground cumin, ground ginger, dried lemongrass, fresh chilli (chopped), ginger root (grated) and ground coriander
For the Courgette Noodles:
5 courgettes
1 cup bean sprouts
1 ½ cup snow/sugar snap peas
200g baby corn, sliced
raw cashews to garnish
Instructions:
Put all of the sauce ingredients into a blender and whiz until smooth. Set aside. Spiralize the courgettes, and mix through the sauce. Next, add in the chopped vegetables and pack everything into containers and refrigerate until ready to serve. If you prefer you can make the sauce a day or so ahead and mix with the spiralized noodles just before serving.Garnish with a sprinkle of cashews and coriander leaves just before eating.
Below: The London Chatter featured in Grazia Magazine.
‘Honestly Healthy for Life’ is available HERE from Amazon (RRP. £̶2̶5̶.̶0̶0̶ £12.41)