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This woman will make you GLOW

madeleine shaw
Madeleine Shaw is a food blogger, cook and health coach, with a whopper 216k Instagram followers (yeah I’m channeling a bit of IG envy right there). The 26 year old author of cookbooks Get the Glow and Ready Steady Glow (published April 16) appears at the Oxford Literary Festival on 9 April to discuss Eating Your Way to Health and Wellbeing.

But if you can’t wait until then, I’ve already grabbed her by her lapels and screamed Make me GLOWWW! Under gentle persuasion, she gave me these tips.

Image: Madeleine Shaw

Image: Madeleine Shaw

Your secret to healthy eating  is…

For me it’s about eating from scratch, nothing refined or from a packet. I don’t eradicate food groups, except for refined wheat and refined sugar, which has zero nutrition to it. I don’t want like the idea of food denial because it sets you up to fail. The key to my philosophy is that it’s about a better lifestyle, it doesn’t have to be a revolution.

Image: Madeleine Shaw

Image: Madeleine Shaw


Quick painless changes I can make please

One, change your breakfast. If you’re a cereal eater, ditch it, it’s sugary and by 11 you’re starving again. If you don’t eat breakfast, do – otherwise you make bad food choices at lunchtime when you’re starving. Start with a protein-packed breakfast – eggs or oats.

Secondly, don’t cut out all the fun, it’s bad for you. I drink alcohol – a glass of champagne is enjoyable isn’t it? [is this seriously a question levelled at me?] – but I have one glass not six. I have coffee too, but just one cup in the morning after breakfast. Topping up all day puts a strain on your adrenals, and dehydrates you and can affect your sleep. Moderation is everything.

And three, make an extra portion when you’re cooking a meal – you can use it for lunch the next day so you’re not scrapping around or reaching for something you shouldn’t.

What’s your BF in the kitchen?

Definitely veggies. They’re my favourite part of the meal – honestly! – because you can do so much with them. Steaming or boiling can seem boring but if you add spices and flavours, tempura, roast, whatever, they can be the major star of the meal, not just the sideshow. I say to everyone don’t be afraid to cook or experiment – it’s very therapeutic and by cooking from scratch you’ll always be eating healthier.

Grrr, don’t you have a sweet tooth at all?

I do, but because I cook so much I make my own. Honey, dates and coconut sugar are all natural ways to sweeten treats. My coconut macaroons with chocolate dipping sauce are delicious.

Oh yeah? Give us the recipe then

Er, OK.

 

Madeleine  Shaw’s coconut macaroons with chocolate dipping sauce

Coconut Macaroons

400ml can coconut milk
2 tbsp coconut oil
3 tbsp honey
½ tsp ground cinnamon
grated zest of 1 orange
200g desiccated coconut
4 tbsp ground almonds
dipping chocolate
90g cacao butter or coconut oil
60g raw cacao powder
60g honey or maple syrup
pinch of sea salt (or Himalayan)

  1. Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with baking paper.
  2. Open the can of coconut milk and scrape out 3 tablespoons of the cream on the top and place this in a pan on a low heat with the oil, honey, cinnamon and orange zest.
  3. Stir this for a minute or so untilthe oil melts, then take it off the heat and add in the desiccated coconut, ground almonds and a pinch of salt. Keep stirring for a few minutes, then leave it to cool for 5 minutes.
  4. Grab a tablespoon of the mix, form it into a ball and set it on the baking tray. Repeat until you have 16 balls, then bake them in the oven for 10–12 minutes until golden. Take them out and let them cool and harden on the tray while you make the chocolate sauce.
  5. Melt the cacao butter or coconut oil in a pan on a low heat and slowly sift in the cacao powder, then stir in the honey and salt until everything is combined.
  6. Once the balls and chocolate have cooled spoon 1 tablespoon of chocolate over each coconut macaroon. Place the balls in the fridge to cool so that the chocolate hardens.

These will keep for 4 days in the fridge.

 

 

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