If someone told you that they could help you to live longer and feel absolutely fantastic to boot, you'd be jumping for joy. Well, celebrity nutritionist Gabriela Peaco*ck - who just happens to be Princess Beatrice's best friend – holds the key to that promise.
In her new book 2 Weeks to a Younger You, she outlines her relatable and practical tips to influence the ageing process, along with 50 delicious recipes that the likes of actress Billie Piper insist are 'game-changing' stuff. And it's all backed by science, too.
Here, Gabriela shares with OK! three of her colourful and easy-to-make recipes that will keep you healthily and full of energy.
Mediterranean baked eggs
Serves 2
The Mediterranean diet has a vast array of vegetables and plenty of good fats, like olive oil, all of which contribute to longer and healthier lives. This dish comes with the added bonus of phytonutrients, which contribute to your health and longevity.
Ingredients
- 1 tbsp olive oil
- 1 courgette, grated
- 1 garlic clove, grated
- 1 tsp chilli flakes
- 400g can of chopped tomatoes
- 80g kale, stalks removed and roughly chopped
- 4 organic or free-range eggs
- 6 cherry tomatoes, halved
- Sea salt and freshly ground pepper
To serve
- 30g parsley, chopped
- 30g basil leaves
- 1 red chilli, deseeded and sliced
Method
1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Heat a frying pan (with a lid) over a medium heat. Add the oil and courgette and fry for 3 minutes, stirring regularly. Then add the garlic, chilli flakes and canned tomatoes and cook for a further 8 minutes.
3. Add the kale and mix it into the tomato sauce and season well. Then make four little wells in the sauce and crack an egg into each one. Place the cherry tomatoes around the eggs and cover with the lid. Cook for 4-5 minutes or until the whites are set and the yolks are still runny (cook for slightly longer if you prefer them firmer).
4. Serve with the parsley, basil and sliced chilli.
TIP: Throw in any herbs you like – basil and parsley are used here, but a few snips of chives over the top would be delicious, too.
Chilli-salt salmon
Serves 2
Salmon is the ultimate brain food. It’s also good for glowing skin and healthy hair. This recipe mixes things up with a delicious chilli and salt blend. It’s super-quick, too.
Ingredients
- 2 x 200g salmon fillets, skin removed
- 1 tbsp sea salt
- 1 tsp chilli flakes
- ½ tsp garlic powder
- 1 tsp lemon zest
- Lemon juice, to serve (optional)
For the chopped salad
- ¼ cucumber, chopped into pieces
- 2 carrots, grated
- 2 celery sticks, chopped into small pieces
- 10 cherry tomatoes, halved
- 1 yellow pepper, cored, deseeded and chopped into small pieces
- ¼ red onion, finely chopped
- Juice of ½ lime
- 1 Little Gem lettuce, chopped
- 15g pumpkin seeds
For the dressing
- 1 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 2 tbsp extra-virgin olive oil
- Sea salt and ground pepper
Method
1. Cut each salmon fillet in half so that you have four equally squarish pieces.
2. Mix the sea salt, chilli flakes, garlic powder and lemon zest together in a small bowl and sprinkle over the fish. Refrigerate for 1 hour.
3. Preheat the oven to 240°C/475°F/gas mark 9 and line a baking tray with foil or non-stick baking paper. Place the marinated salmon
on the lined tray. Bake for 10 minutes or until it has been cooked through.
4. While the salmon is cooking, add all the chopped salad ingredients to a large bowl. Whisk the dressing ingredients together in a small jug and pour over the chopped salad ingredients, mixing everything well together.
5. Serve the salad with the cooked salmon – and add a squeeze of lemon, if so desired.
TIP: Don’t throw away the omega-3-rich salmon skin. It’s delicious fried up on its own and eaten with a sprinkling of salt.
Mini carrot cakes bites
Makes 12 balls
These delicious little bites are packed full of spices and plenty of protein, which makes them perfect for mid-morning snacks or even just breakfast, because why not?
INGREDIENTS
- 80g walnuts
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 8 soft Medjool dates, pitted
- 2 carrots, roughly chopped
- 1 tbsp agave syrup
- Pinch of sea salt
- 50g ground almonds
Method
1. Place the walnuts, ginger, cinnamon, nutmeg, dates, carrots, agave syrup and salt in a blender and blitz. You want the mixture to be combined and sticky. If it’s looking a bit dry, add a splash of water.
2. Refrigerate for about 20 minutes so that it solidifies a little.
3. Spoon out the mixture and roll into smooth balls in your hands, roughly 3cm (1¼ inches) in size. Sprinkle the ground almonds on a plate and roll the balls through it so they are coated.
4. They’ll keep in an airtight container in the refrigerator for up to five days, so dip in any time you need a quick sweet treat.
2 Weeks To A Younger You by Gabriela Peaco*ck (Kyle Books, £25) is out now.
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