Clean Living Cookbook - Recipe & Review

If you live in Australia and are a fan of the television series My Kitchen Rules (MKR) then you would definitely remember Sydney contestants Luke Hines & Scott Gooding from last season. During the series, the friends impressed us with their paleo-style cooking and clean living philosophy. 

The duo have just released their second book Clean Living Cookbook after the success of their first - titled Clean Living, a 21-day lifestyle plan. In their newest book, the duo promote their 5 steps to clean living: 

1. Eat Real

2. Eat Whole

3. Eat Clean

4. Eat Local &

5. Keep Moving

This cookbook really does inspire healthy eating. Divided into five sections the cookbook takes readers through from Breakfast to Dessert with an additional section titled Salads, Sides & Smoothies. Recipes are straightforward and easy to follow - many with only 3 or 4 steps involved. 

Breakfast highlights include Bacon & Zucchini Muffins, Banana Scramble with Pecans and Sweet Potato Fritters w/ Smoked Salmon. I was excited to see a recipe for Kale Pesto Scrambled Eggs featured in the cookbook, though I think it would have been better suited to the Breakfast rather than the Lunch section.  

Other favourites include Slow Cooked Beef Cheeks, Dukkah Lamb Cutlets w/ Zucchini & Pear Salad, Superfood Soup, and Baby Kale, Roasted Beetroot, Brussels and Walnut Salad ( featured below)*.  

Those looking for healthier sweet options will not be disappointed. Choices include a Raw Raspberry Cheesecake which features a base made with macadamia nuts and fresh dates, a Frozen Health Fudge packed full of nuts, fruit and spices, and a Chocolate Mousse made using ripe avocados.

Baby Kale, Roasted Beetroot,

Brussels and Walnut Salad

Serves 4

This recipe bursts with healthy goodness. Packed full of superfoods, it’s

guaranteed to please – plus it’s easy!

Photo Source - Clean Living Cookbook

ingredients

Salad

4 medium beetroots (about 500 g

in total)

4 leeks, cut into 10 cm pieces

coconut oil, for frying

sea salt

300 g brussel sprouts, quartered

½ cup coriander, roughly chopped

3 cups baby kale

Dressing

3 tablespoons walnut oil

(or olive oil)

1 tablespoon apple cider vinegar

1 teaspoon seeded mustard

1 teaspoon maple syrup

½ cup walnuts, roughly chopped

½ teaspoon chilli flakes

method

1. Preheat the oven to 200°C. Wrap the beetroots individually in foil and pop in the oven for 1–1½hours. Remove from the oven when you can push a knife into the centre of the beetroots without resistance.

2. Once the beetroots have cooled, remove the foil, then use a vegetable peeler to scrape their skinoff. Cut into wedges and set them aside.

3. Pop the leeks into a pot of salted water, bring to the boil, and simmer for 10–12 minutes.

4. When the leeks are slightly soft, take them off the heat and drain the pot. Let them cool, then cut each piece into 3 smaller segments and set them

aside.

5. Melt a little coconut oil in a frying pan over a medium heat and pop in the brussel sprouts. Add a pinch of sea salt and keep turning the sprouts for about 3–4 minutes, until they begin to soften,then take them off the heat and set aside to cool.

6. Combine the dressing ingredients in a small bowl.

7. Once the leeks and brussel sprouts are at room temperature, combine them with the coriander,baby kale and beetroot.

8. Serve on a large platter and drizzle the dressing over the salad.

tip: The standard ratio of oil to vinegar in a salad dressing is 3:1. Try different oils or combinations of oils until you find one that suits you

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Luke & Scott's Clean Living Cookbook is available to purchase through most bookshops and online here RRP$29.99

The Food Mentalist reviewed Clean Living Cookbook courtesy of Hachette Australia