Raw food slimming
PUBLISHED: 09:00 16 August 2014
Copyright: David Japy email@example.com
SUSAN CLARK suggests eating the occasional uncooked meal will work miracles in helping shift those stubborn few extra pounds in time for summer
There’s a celebrated diet book called VB6 that was an instant hit on the New York Times’ bestsellers list. V stands for Vegan. B stands for Before. And 6 stands for Six O’Clock in the evening.
So the central premise of the book, written by Mark Bittman, is that you will lose weight if you adopt a strict vegan diet before Six O’Clock in the evening, after which you can eat what you like.
Vegan means no animal products of any kind and so can be a challenge even for the most determined of dieters. But raw food dishes – which, although it sounds like cheating sometimes include barely cooked ingredients– are a little less daunting for most of us and when the French start saying raw foods can be delicious then it is time to start listening.
These two recipes come from one of my favourite summer cookbooks and one I have written about before, although without the recipes. Raw Food French Style by Delphine de Montalier is unexpectedly glamorous and inspiring and will help you cut some of the more fattening elements from your summer diet without making you think you are facing months of sacrifice and hardship.
Here are two of my favourite recipes from this lovely book.
Rainbow Beetroot Carpaccio
Serves 4; takes 15 minutes to make
300g/11oz uncooked beetroots; the greater the variety in size and colour the better the finished dish will look
Fennel flowers for garnishing
For the dressing:
3 tsp hazelnut oil
3 tsp pumpkin seed oil
3 tsp olive oil
3 tsp cream of white balsamic vinegar
Salt and freshly ground black pepper
Wear gloves if you want to avoid staining your hands.
Wash and peel your beetroots and slice as thinly as you can or, preferably, use a mandoline to get each slice razor thin. Transfer to a bowl.
Combine all the dressing ingredients to make a dressing to drizzle over the salad. Toss and garnish with the Fennel flowers for a beautiful (and slimming) raw food dish.
Tomatoes with Lemon Confit & Mint
Serves 4 and takes just 10 minutes to make
800g/1lb 12oz of beef steak tomatoes
1 lemon confit (or about 8 slices)
2 sprigs of fresh garden mint
Freshly ground black pepper
Wash and dry the tomatoes and mint leaves.
Slice your tomatoes and your confit lemon if using a whole one.
Brush both your grilled tomato and confit lemon slices with olive oil, ready to grill and cook quickly (and barely) for just two minutes on each side.
Serve the barely cooked tomatoes and lemon with the mint leaves and black pepper for a light summer salad dish.
Raw Food French Style by Delphine de Montalier is published in hardback by Frances Lincoln Books; £20