Eating well made easy

Earlier this year I pre-ordered (and waited patiently for) the Aiden Goggins and Glen Matten Sirt Food Diet recipe book. There were a couple of other sirt food books available, but I wanted one by the chaps that started the whole thing. However when the book arrived I couldn’t help but feel a little disappointed. There were no photographs in it and, much as I know their recipes will taste good, I like to be inspired by beautiful images. Pictures are, of course, also useful because you know what the finished dish is supposed to look like – whether one can actually achieve it or not is another matter of course!  So I got myself a copy of Lorraine Pascale’s Eating Well Made Easy instead, because she is also an advocate of sirt-rich foods. I had heard of this publication from a friend who always seems to have it opened and ready for action in her kitchen. So I thought I would give it a go too.

Eating well made easyWhich is how I found myself sitting down with a Nespresso and leafing through Lorraine’s recipes. It is the sort of book that you will reference at the beginning of a week and be happy that you did by the end (as it’s all healthy stuff that doesn’t take too long to prepare).

In case you are not aware of sirt-rich foods, they are everyday foods that activate powerful enzymes in the body which contribute to burning fat, reducing appetite, building muscle and improving one’s memory. The main foods are kale, rocket, watercress, olives, red onions, green tea, 85% dark chocolate, capers, chillies, berries and herbs and spices, in particular turmeric. As I love so many of these ingredients, I find it easy to incorporate them in my everyday cooking and consequently the Sirt lifestyle really suits not only me, but my family too.

There is so much to like about Eating Well Made Easy. The photography is wonderful – large images that tempt you to make the recipe and guide you on simple but effective presentation. Lorraine gives insightful tips at the start of each recipe and as photo annotations. Her instructions are clear and easy to follow. As with so many recipe books, it is categorised by meal (breakfast, lunch, dinner) but she also gives us mouthwatering ideas for Lazy Brunches, Movie Nights and Sunday Roasts.

Eating well made easySo far I have tried the Shaved Raw Brussels Sprout Salad which not only colourful but crunchily moreish and the Chicken Cacciatore with Porcini, Bay and Borlotti which was super comforting and, because it includes the beans, filling. Lorraine’s recipes are a joy to prepare and eat and I can easily see myself referring to her book on a regular basis for these nourishing recipes. In fact, my next choice is the Balsamic Roasted Red Onion Tarte Tatin with Tarragon…now doesn’t that just sound (and look) heavenly? Am a little nervous as I have never successfully made a tarte tatin before so will let you know how I get on with Lorraine’s recipe…. fingers crossed!

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Veronica Barrett
6 years ago

I’m a bit late replying to this post as you can see. However, after a frustrating week using Aidan Goggins and Glen Mattens’ recipe books, it is good to know about Lorraine’s. I will get it. I am finding that the AG&GM recipes have so many elements to them that it can sometimes take me up to an hour to get a meal. Okay, so I’m not as organised as I could be, and a bit of a tortoise on the track but, even so, with just the two of us to cook for and over 40 years of family cooking behind me, I do expect to get a meal out much faster than that! The Cook Nation Sirt food recipe book isn’t bad, I will turn to that one too, I think. It’s more in my ‘intuitive’ cooking style – viz. I can read the recipe and get on with it without spending every two minutes checking what I”m doing…thanks for your wonderful posts, I enjoy reading them very much. Having a been very naughty with the wine (in my frustration – at least that’s my excuse) I’ve only lost three pounds. I will definitely have to do better next week so that I can buy my mother of the bride outfit for my youngest’s wedding!

Veronica Barrett
6 years ago

Jacqueline Whitehart in The Sirt Diet Cookbook has a few good ones: in particular I like her Brie & Grape Salad with Honey Dressing – totally yummy, and her Chicken in Pesto Crust. Her approach to the Sirt Diet is very readable too. I can send then to you by e-mail if you like.