A Year of Beautiful Eating explores the art of eating healthily to achieve inner and outer beauty all year round. It contains over one hundred wholesome recipes that are made according to the season and help to recognise what our body needs to feel and look its best throughout the year.
Like many of us, Madeleine turned to health after feeling constantly lethargic and bloated. She embarked on a health journey to Sydney, one of the healthiest cities in the world (go Sydney!), to discover the art of eating well and living a more energised life. This is when she started to learn how to listen to her body and give it what it needed. Madeleine began to fall back in love with food, life and most importantly, herself.
After this revelation, she was inspired to help others back in London, and across the world, do the same.
Madeleine is now a food blogger, nutritional health coach and mum to be.
I had the pleasure of meeting up with her over lunch, last time I was in London launching my book Fast Your Way to Wellness and let me tell you, she practices what she preaches! Madeleine delivers her philosophy of keeping things simple, delicious and deprivation-free. She is lovely in real life and glows from the inside out.
Madeleine believes in healthy eating, not starvation and deprivation. More than anything, A Year of Beautiful Eating teaches you how to live a healthy life, not just follow a diet. The recipes are sugar-free and wheat-free and will be sure to leave you wanting more. Every dish is mouth-watering and simple!
Whether you’re looking to cool off with a Papaya and Peanut Salad in summer, delve into a Slow-Roast Lamb Shoulder with Celeriac Mash and Greens in Autumn, cure your Winter blues with Coconut Chocolate Chunk Cookies or lovingly lounge with Lamb Chops with Parsnip Mash and Asparagus in Spring, A Year of Beautiful Eating has got you covered. It's the perfect cook book for everyday of the year!
Two of my favourite recipes from the book are the Slow-Roast Lamb Shoulder with Celeriac Mash and Greens and the Chicken Ramen. Yum.
Congratulations on the beautiful new book Madeleine and best of luck with the baby-to-be!
You can follow Madeleine on Instagram here.
Slow-Roast Lamb Shoulder with Celeriac Mash and Greens
- 2kg lamb shoulder, bone in
- 6 garlic cloves, crushed
- 2 sprigs of fresh thyme, leaves picked and chopped
- 2 sprigs of fresh
- rosemary, leaves picked and chopped
- 1 tsp salt
- For the celeriac mash
- 2 celeriac, peeled and roughly chopped
- 1 tsp grainy mustard
- 1 tbsp butter
- ½ tsp salt
For the greens
- 2 bunches of Swiss chard
- 1 tbsp olive oil
- 1 tbsp chopped fresh
- pinch of salt
Preheat the oven to 200°C/400°F/gas mark 6.
Take the lamb shoulder and rub the garlic, thyme, rosemary and salt into the meat all over. Place in a casserole pot with the lid on, and put in the oven.
Turn the oven down to 150°C/300°F/gas mark 2 and cook for 4 hours until the meat falls apart.
Shortly before the lamb is cooked, prepare the side dishes. Steam the celeriac over a pan of simmering water for 10 minutes until cooked through, then drain and place in a blender with the mustard, butter and salt. Steam the Swiss chard for 5–6 minutes, then drain and tip into a pan. Add the olive oil, parsley and salt. Sauté for a minute or two.
Serve the lamb with a dollop of mash and a serving of greens.
- 1 tbsp coconut oil or butter
- 1 tsp freshly grated ginger
- 1 garlic clove, crushed
- 500ml chicken stock
- 200g button mushrooms
- 1 red chilli, deseeded and finely chopped
- 1 tbsp tamari or soy sauce
- 2 chicken breasts or thighs, cut into strips
- 100g rice noodles
- 2 eggs
- salt, to taste
- 2 carrots, julienned
- juice of ½ lime
- 2 spring onions,
- finely chopped
- 1 tbsp toasted
- sesame seeds
Heat the oil in a large pan, add the ginger and garlic and sauté for 30 seconds. Next add the stock, mushrooms, chilli, tamari and chicken pieces.
Cook for 20 minutes. Meanwhile, cook your rice noodles as per the packet instructions in a separate pot. In another pot, boil the eggs in plenty of water for 4 minutes, until the whites are cooked but the yolk is still runny. Once cool enough to handle, peel and slice the eggs in half and sprinkle on a little salt.
Just before serving, throw the carrots and cooked noodles into the soup and squeeze in the lime juice. Top with the boiled egg halves, spring onions and sesame seeds, then serve immediately.
These recipes are taken from A Year of Beautiful Eating by Madeleine Shaw, published 20th April 2017 by Trapeze in Hardback and eBook, priced £20/£10.99.