Instagrub! Milly's recipes look as good as they taste
Meet W Edit's new food contributor Camilla Lovell
Camilla makes a smoothie bowl a thing of beauty. She's a food photographer with a track record in competitive athletics, so her knowledge of nutrition includes style and substance. An intolerance to dairy, gluten and soy led her to be super focused on food and to try foodie trends to find just the 'right' diet for her. Her current approach is eating a wholefoods diet, with gluten and soy back in the game as she believes in catering to the body's needs, and an ethos of don't complicate food. Camilla is based in Dénia, one of the finest culinary coastal cities in the Valencian region. While most of her recipes are vegan, they are all a feast for the eyes.
Here she shares what she'll bring to our table…
I choose to eat what brings me joy
“We should eat less from a packet and more from what the Earth gives us. At times our wellness journeys will feel more of a rollercoaster than a straight line but we grow and learn with our bodies. I listen to my body and I choose to eat what brings me the most joy, energy and overall happiness, without restriction. And I eat what has me feeling like a badass on my runs and gym sessions.”
There are tricks to making traditional dishes work
“Food is so important in Spain – not just what they eat but how. Sitting around the table for hours, chatting, with family and friends, and being grateful for the food on our plate. My favourite traditional dishes include gazpacho and escalivada (roasted red pepper, eggplant and onion).
A Spanish recipe like paella or tortilla de patatas may not look difficult at first glance but, let me tell you, they definitely have their tips and tricks.
For me, health and wellness is working on the relationship between you and yourself, and fuelling that with nutritious food.”
Camilla and partner, Pablo, below.
I love telling the story of food through photos
“A picture is worth a thousand words and I tell the story of food through photos. I show across my IG how we can make our favourite desserts and snacks that little bit healthier. Also I just might have the biggest sweet tooth on the planet.”
Here's a stir-fry sauce and square sweeties from Camilla Lovell
1Quick & easy peanut stir-fry sauce
Combine your favourite veggies, sliced into strips, with rice noodles and my favourite stir-fry sauce
2 garlic cloves
2 tbsp tamari sauce
1 tbsp peanut butter
1 tbsp tomato paste
1 tsp honey
Juice of 1/2 lime
My favourite stir-fry combination is with rice noodles, but regular wholewheat or udon noodles will work too. In a small bowl or mason jar whisk all of the above ingredients. Add hot water to help thin it out as necessary.
Cook the noodles according to the packet instructions. In a pan set over medium heat add your chosen source of protein and sesame oil to cook. Heat in a pan with one garlic clove for a minute or so. Add your favourite veggie strips and sauté for a couple of minutes. Turn down the heat, add the noodles and the sauce. Stir to combine. Serve in a bowl topped with coriander for… yum!
2Cookie-dough fudge protein squares
1 cup of oats or oat flour (100g)
1 tbsp melted coconut oil
2 tbsp smooth peanut butter
3 tbsp maple syrup
1 can of chickpeas (250g, drained)
1 tsp vanilla extract
1/2 tsp sea salt
2/3 tbsp plant milk
1 vegan protein bar, chopped (I use Misfits chocolate orange)
Chocolate crackle topping
1 chocolate bar (I use dark sugar-free)
1 tbsp melted coconut oil
Blend the oats into flour, if using whole oats, and set aside. (Skip this step if you have oat flour.) In your blender or food processor add the coconut oil, peanut butter, maple syrup, rinsed chickpeas and vanilla. Blend until smooth. Put your mixture in a bowl and slowly fold in the flour. Add the plant milk to achieve that cookie dough consistency if the batter is too stiff. Fold in the chocolate chips or chopped protein bar.
Line a square tin with baking paper. Press the mixture down into the tin. Leave to set in the freezer for five minutes while you prepare the chocolate topping. Chop up the chocolate bar and melt half of the bar in the microwave with the coconut oil. Melt the chocolate in 10-second increments. Be careful not to burn the mixture. Add the rest of the chopped bar to the mixture and keep stirring until the chocolate has fully melted.
Pour the chocolate over the cookie-dough batter. Leave to set in the fridge for around 20 minutes. Try this trick: Dip your knife in boiling water before cutting each section for squares made simple.
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