When I heard the title of Madeleine Shaw's first cookbook—Get the Glow—I had a feeling that I would love her approach to food. And I was right. Not only does she support the beauty-from-the-inside message with mouthwatering whole food recipes—she shares her personal journey, one that transformed her food relationship and her glow along with it, so that YOU can find your glow as well.
Here's a passage from her story, about redefining her relationship with food and rediscovering that glow:
"I started eating whole foods and found I was gradually falling back in love with food, life and, most important of all, myself. My taste buds bloomed, that 4pm energy slump was eliminated, my skin began to glow, calorie counting went out the window and I beamed from ear to ear. It is amazing when you give your body what it really desires; it is the most empowering feeling."
Can't you relate?!
Today I'm thrilled to share a delicious, beautifying recipe from Madeleine's new, must-have book, Ready Steady Glow. It's packed with recipe that will help you find your glow and love your food relationship. And you absolutely can't miss Madeleine's amazing site, which is also brimming with good things to eat and inspire you.
Enjoy this delicious 'breakfast salad'— a style of eating that helps you get enough good fats, clean protein and beautifying veggies from your very first meal of the day. Try it and I guarantee you'll feel energized and satisfied!
Madeleine Shaw's Beautiful Breakfast Salad
Breakfast salads are one of my favourite ways to start the day. I love mixing up my morning routine every now and then, and this dish helps me do just that. I prefer to fry my eggs in coconut oil; not only does it have a higher smoking point than regular oils but it also doesn’t denature with heat. It makes the eggs super crispy, too!
1 tbsp coconut oil or butter
1 large avocado, peeled and stoned
juice of 1 lemon
50g rocket [arugula]
100g cherry tomatoes, cut in half
2 tsp chopped chives
2 tbsp good-quality pesto or leftover pesto mint
Heat the oil or butter in a frying pan over a high heat for 1 minute. Crack in the eggs, spaced apart, put a lid on the pan and cook for 1–2 minutes until the yolks are runny – or cook for a little longer if you prefer your eggs well done.
Slice the avocado and toss with the lemon juice. Arrange the rocket, tomatoes and avocado on a plate and top with the fried eggs. Scatter over the chopped chives and drizzle over the pesto to finish.
Recipe excerpted from Ready, Steady, Glow: Fast, Fresh Food Designed for Real Life with the permission of Madeleine Shaw.