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.

Which 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.

So 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!