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"The sisterly cooking brand, Hemsley + Hemsley, is fast becoming a household name, like Marmite or Nutella. But unlike Marmite, you either love them, or you really love them, and unlike Nutella, they spread deliciously healthy food stories around the world." (Glamour)
"Poised for cookery superstardom" (The Bookseller)
"Melissa and Jasmine Hemsley's cookbook has arguably been the most popular cookbook all year so far… It is a massive hit; a triumphant treatise on eating real, unprocessed and nourishing food." (Carolyn Hart Telegraph)
"I love everything these gorgeous sisters create" (Calgary Avansino, Vogue)
"Model looks and a food blog for Vogue have made Melissa and Jasmine Hemsley the go-to caterers for the fashion set. Now they have shared their recipes…so we civilians can get in on their healthy eating ways" (The Times)
A definitive healthy eating bible. Over 150 nutritious, delicious recipes that are good for the body and mind, and will make you look and feel amazing.
Initially found this book intensely smug, bossy and irritating. 12 hours to boil bones? Sorry, didn't realise I needed an Aga to use this cookbook. 12-24 hours to "activate" soaked nuts in my "dehyrator"? What the hell's a dehydrator? Being told "how to chew" and what to use "in case you don't have any pomegranate molasses" irritated me to the point that I was ranting about it to my husband, and literally going to bed annoyed!
Anyway, I persevered with the stupid thing, partly spurred on by the fact the that two authors are absurdly gorgeous so I hoped a bit of that might rub off on me if I ate their style of food.
I started tentatively with some of the simpler, more snack type foods, and a couple of spiralizer recipes from their website in the hope of finding a realistic alternative to pasta and refined carbohydrates in general. It began to grow on me and I found myself dipping into it more and more.
So far I have made:
Blueberry muffins with cashew mango cream Muffin frittatas Watercress soup with brazil nut cream Courgette salad Baked courgette fries Cannellini bean mash Apple rings 5 ways Beef ragu and courgetti Fish pie with celeriac mash Shepherds pie Courgetti puttanesca Lentil & squash curry Courgetti with red pesto Socca pizza Bagna cauda Pistachio, fig and goat's cheese trifle Salted apricot caramels Multiseed loaf
So far every single one has turned out successfully and has been much more tasty, filling and satisfying than expected. This is the highest number of recipes I have ever made from one book, and I am by no means finished yet.Read more ›
This is a first review for me, but after several conversations with friends and family asking me about this book I kept mentioning I thought I would share my experiences on Amazon
My wife and I had previously read some articles on the sisters and subsequently had seen them on Saturday Kitchen, we were at the time looking for a way of changing our habits and diet and this seemed to fit what we were looking for. Having young children we were also aware, particularly when attending several parties a month, that sugar and processed food is pretty much the standard and only options available. Yes, we do still let them eat some party food on occasion.
Substituting ingredients has not been overly challenging, certainly less than we initially thought e.g we would normally eat cous cous or rice, so changing this to Quinoa is not a great stretch and taste wise is for us (as non food specialists) really no different.
My wife now bakes with coconut flour and ground almonds which we found online easily enough but since the kids get more than enough opportunities to eat the sweet stuff we've been concentrating on more the savoury stuff like broccoli fritters (which they like with the addition of ketchup still - halfway there!) and eating more stews. The stews took a bit of coaxing with the kids, but we are pleased they are into them as they don't seem to mind eating vegetables as much in this format. Added benefit with the stews, is making use of our slow cooker more and the fact we can normally get a couple of meals out of them, which saves us time and money. So with eating in the week we tend to cook every other day now and just eat the same meal twice in a row which is actually refreshing and means a night off from planning mealtimes.Read more ›
Ok, so I don't write reviews. But the effusive, exclamatory and multiple-asterisked reviews kinda annoyed me.
Firstly, there's a definite philosophy which is sound; and from which I am totally sure that people (including myself) would benefit. So I'm not in any way questioning the intro (yes - I've read it) or the ingredient lists regarding their health benefits (yes - I have read, cooked and eaten the recipes... unlike many of the other reviews).
However, if you were to attempt to adopt overnight the advice and recipes in this book, you would be an impoverished and depressing soul long, long, loooong before you became the promised creature sizzling with energy, rising with the sun and tip toeing gracefully to your chlorine-filtered shower (with pre-shower skin brushing) .
I am a keen cook, and would argue that the many review comments saying this is perfect for the novice are .... well, .... er, ..... wrong. (No offence). Novices don't boil bones for 12 to 24 hours. And they don't have a store cupboard with sumac, stevia, amaranth, tamari, seaweed, cacao nibs, butter and powder, etc etc etc. And they don't go trying to source these things – not an easy or inexpensive job. I only had one of the examples I’ve picked out there - the sumac. (And I don’t even have a chlorine filter on my shower. Bad home cook, bad.)
As for the recipes, I picked the ones which combined ingredients I liked, but which I personally would not have paired. While I won't go so far as to those favourite ingredients are now dead to me, it was a close call a few times. I think I might need to adapt the recipes in the future while staying true to the philosophy (e.g. garlic and almond won't be going together again anytime soon). Having said that, who the hell am I to say that?Read more ›