COOKBOOKS & RECIPES
We love the blog PrettyEdibleStylist from food writer, cook and food stylist Natalie Seldon. Seldon used to work for Alexander McQueen before she went on to forge a successful career as a food and prop stylist and writer, working with Jamie Oliver, Delia Smith and Nigella Lawson. She isn’t just about the pretty visuals, however, for her real passion is nutrition and for her debut book, Seldon argues that we should reassess the way we look at nuts and seeds – that we should use them as a basis for as many of our every day meals as possible. The Goodness of Nuts & Seeds is split into three sections: ground nuts; milk, oil & butter and chopped & whole and throughout, Seldon is incredibly informative. The recipes are delicious – our favourite so far are the orange, poppy and pistachio muffins (see the full recipe below) and we’ve got our eye on the peach melba cheesecake which we’ve been told is wonderful too. A lot of the recipes are vegan or vegetarian but don’t let this put you off – this really is a book for everyone.
Orange, poppy and pistachio muffins
100g pistachios, plus 1 1/2 tablespoons chopped
100g almond flour or ground almonds
50g coconut flour
60g brown or coconut sugar
1 teaspoon baking powder
Pinch of sea salt
Zest and juice of 1 large orange
1 tablespoon poppy seeds plus 1 teaspoon
Approx. 60ml almond milk
4 large eggs, lightly beaten
3 tablespoons almond oil
1 teaspoon vanilla bean paste or extract
1. Preheat the oven to 180°C/gas mark 4. Line 8 holes of a 12-hole muffin tin with paper cases or wrappers.
2. Place 100g pistachios in a food-processor or a high-speed blender and process until very fine. Place the nuts into a large bowl and stir in the almond flour, coconut flour, sugar, baking powder, salt, orange zest and poppy seeds.
3. Squeeze the juice of the orange into a measuring jug, then add the almond milk to make up to 175ml. Pour over the dry ingredients and add the beaten eggs, almond oil and vanilla bean paste or extract (or put all the ingredients into an electric mixer). Process or stir until smooth and combined.
4. Spoon the mixture into the cases and top each one with the remaining poppy seeds and chopped pistachios. Bake for 25–30 minutes or until golden, cooked through and firm to the touch.
5. Leave the muffins to cool slightly in the tin for 5 minutes before transferring out onto a wire rack to cool completely.