Men_s Health Australia - April 2016__

Put theory into

practice for a big

bang of benefits.

INU ES

60

for an A-grade

intellect.

METHOD
01 /Bin that salt-laden can of soup
taking up cupboard space – this is
superior both in its flavour and
antioxidant count. De-seed the
pumpkin, pour a little oil over it and
bake for 40 minutes at 180°C.
02 /Roastthenutsforafew
minutes, then wrap in a tea towel.
“Rub them together,” says Knight.
“The skins will just slide off.” Crush
the hazelnuts with a rolling pin.
03 /Frythechoppedonionina
deeppanwithapinchofsalt.Add
carrot and celery for five minutes, then garlic and
turmericforaminuteortwo.
04 /Takethepumpkinoutoftheovenandscoopits
fleshinto the pan. Pour in the stock and tomatoes, then
simmer.Oncethevegetablesaresoft,tipthelotintoa
blenderandblitz.Season,topwithnuts,andslurpas
youflythroughyourpaperwork.

1740

MINUTES

15

SERVES

4

KILOJOULES

1665

01

SMARTER STARTER

NUTTY PUMPKIN AND TOMATO SOUP

• 1 BABY PUMPKIN


• SPLASH OF OLIVE OIL


• 2 HANDFULS OF
  HAZELNUTS


• 1 SPANISH ONION


• 1 CARROT


• 1 CELERY STICK


• GARLIC CLOVE,
  CRUSHED


• ½ TSP TURMERIC


• 500ML CHICKEN
  STOCK


• 1 CAN WHOLE
  TOMATOES


• SALT AND PEPPER

METHOD

01 / T his head - heal thy dish is quick

to throw together, but you need to do

some prep the day before. Peel your

beets, then grate into a bowl. Add the

berries, zest, salt and sugar; the

unrefined stuff hosts a range of

minerals that white sugar doesn’t.

Crush your berries and mix. Coat one

side of the salmon, wrap it in plastic

wrap and refrigerate overnight.

02 / The hard bit’s done. Today you just need to add the

finishing touches. “Rinse off the marinade and pat the

salmon dry,” says Knight. “Don’t stick it back in the fridge

• i t ’s b et ter at ro om temp er ature.”
  03 / Thinly slice the salmon, then toast your bread. (Rye is
  darker than wheat so burns more easily.) Butter the toast
  and top with salmon, plus a squeeze of lemon juice.
  If you want to feel extra smart, sprinkle some flaxseeds on
  for a further bump of brain-boosting omegas. Serve it up
  and hear the dinner conversation elevate.

02

FISH FOR THOUGHT

SWEET CURED SALMON ON RYE TOAST

• 45G BEETROOT


• HANDFUL OF
  BLUEBERRIES


• 1 LEMON, ZESTED
  AND JUICED


• ½ TBSP SALT


• ½ TBSP MUSCOVADO
  SUGAR


• 1 SIDE WILD SALMON


• 8 SLICES RYE BREAD


• BUTTER

Name: Florence Knight

Profession: c he f a nd aut hor of

One: A Cook and Her Cupboard

EXPERT PROFILE

NUTRITION

50 APRIL 2016

MINUTES

Add these to

your timetable

SERVES

2

KILOJOULES

SERVES