I recently purchased Lorna Jane Clarkson’s new book ‘Nourish’. I was lucky enough to meet the inspiring lady in the flesh, not to mention get my copy signed.
I absolutely LOVE Lorna’s philosophy and daily practice of Active Living
- MOVE: moving your body everyday
- NOURISH: nourishing your body with delicious food
- BELIEVE: believing anything is possible if you are willing to work for it
“I choose happiness every day and I wake up knowing that great things will happen. I have a positive outlook and work to fill life with good thoughts, good people, good health and good work.” (Lorna Jane 2014, pg.9)
My favourite bits of Lorna’s book:
- Inspiring quotes throughout
- Beautiful images
- Over 120 NOURISHING recipes. I’ve already tried the vegetarian lasagne and fennel salad. YUM!
Vegetarian lasagne and shaved fennel salad (pg.180-181)
- Vegetarian lasagne
A fantastic way to boost your daily veggie intake. This involves slicing a range of vegetables and baking them, making a red and white sauce from scratch, and then layering all ingredients to make a lasagne. It not only looks delicious, it IS delicious and full of nutrients. Some pro’s about the veggie lasagne- the layering allows you to hide vegetables (in case people don’t like), it’s gluten-free and wheat-free (if you have an allergy or intolerant) and although the recipe includes a little Parmesan cheese, this can definitely be removed for a dairy-free meal (if you are lactose intolerant). And one more thing, I didn’t have any basil in my garden, so I used Italian parsley instead!
- Shaved fennel salad
I’ve had fennel growing in my herb garden for over a year now and unfortunately hadn’t got around to using it in my everyday cooking. Now thanks to Lorna, I have an easy, go-to recipe to whip up a simple yet flavour-filled salad. 4 ingredients- rocket, thinly sliced red onion, thinly sliced fennel and juice of a lemon. Oh and if you like add Himalayan salt and a little olive oil for extra taste.
- Garlic bread
Now this wasn’t in the cookbook but an easy addition to accompany the meal. Spread organic butter and freshly minced garlic on wholemeal or spelt bread rolls. Wrap bread roll in foil and place into the oven at 180 degrees for about 20 minutes, or until warm through.