Holland Park resident and nutritionist Amelia Freer has just launched a new healthy recipe e-book full of delicious and low-fat summer recipes
Following the success of Amelia Freer’s first book, which became a best seller on Amazon and iTunes, the nutritionist has released Eat. Nourish. Glow – Summer, a short e-book of healthy and delicious summer recipes, which is on sale for 99p.
Forgoing fad diets for healthy and seasonal recipes packed with fresh fruit and veg, Amelia believes that issues such as weight, lack of energy and stress can be helped by small lifestyle choices. To help, she has also launched an e-shop full of the things tried and tested by her – from kitchen gadgets to ingredients supplements she takes.
Here she kindly shares two of her healthy recipes
Salmon and fennel kebabs
- Prep Time 10
- Cook Time 8
Ingredients2 wild salmon fillets (or fish of choice)
1 fennel bulb
1 lemon, washed
1 red onion, peeled, quartered and eachl ayer separated
1 garlic clove, peeled and roughly chopped
2 tsp chilli flakes
2 tbsp olive oil
Fresh dill, roughly chopped
Sea salt and freshly ground black pepper
Soak 4 wooden skewers in a large bowl of cold water
Meanwhile, chop the salmon fillets into bitesized chunks and place in a mixing bowl
Wash the fennel and remove the outer layers
Remove the hard core, by slicing a triangle shape around it. Then slice the fennel into bite-sized pieces and add to the bowl. Keep them thin so that they cook through
Slice the lemon and add to the bowl along with the onion slices, the garlic and the chilli flakes
Add the olive oil and mix well together
Remove the skewers from the water and start to assemble the kebabs by adding a cube of salmon, then a slice of lemon, then a slice of onion, then the fennel, and repeat until everything is used
Place the kebabs onto a baking tray and cook in the oven for 6–8 minutes, or until the salmon is cooked through. Alternatively, you can grill the skewers on a griddle pan or barbecue.
Sprinkle the fresh dill over the top and serve.
Creamy berry ice lollies
- Prep Time 10
- Serves 6
(or any mix of berries, fresh or frozen)
125g Coyo plain coconut yoghurt
6 tbsp coconut milk
Juice of 1 lime (or more if you want it more tangy)
1½ tsp of fresh rosemary, roughly chopped (or lavender works well too).
Pour into a bowl. Stir in berries and rosemary (you might want to squash up some of the berries or quickly blitz them with a handheld blender so that half are blended, others not)
Divide the mixture evenly between 6 moulds or paper cups. If using cups, cover top with foil and then place sticks through a hole in the centre
Freeze all lollies for at least 4 hours or until solid. They can be stored and still taste great from the freezer for up to 6 months