4 new recipes from the Hemsley sisters

Kale salad with sesame seeds

Kale also tastes raw, just wonderful! However, he should first be marinated a bit. For this he has to pull a few hours in the dressing. During this time, not only the flavors develop, but the cabbage is also easier digestible. This salad is perfect for a pre-prepared meal or takeaway meal. It tastes even better two days later (just keep it in the fridge)! The kale coincides with marinating, and the volume of the salad is reduced by half. The addition of cooked beans, oven-baked pumpkin, waxy boiled eggs, cooked fish or chopped chicken turns it into a wholesome meal.

Recipe: Kale salad with sesame seeds

Breakfast bowl with egg, salmon and vegetables

© Nick Hopper @ Ebury Press / Edel Books

What we like best is a quick, simple breakfast that we can put out in less than 10 minutes, which can be found in the fridge. Since our rich breakfast bowl unbeatable. Most of it can be planned and prepared the night before. Pick up a handful of spinach and other vegetables prepared for the evening meal. Mix the ingredients for dressing in a screw-top jar that you only need to shake the next morning. Get into the habit of getting a glass of dressing or pesto in the fridge at all times. It stays there for up to 1 week. It is also always worth keeping waxy boiled eggs. They last for days and are a great snack for traveling. Our favorite additions to the egg are smoked fish and watercress. With this breakfast, the day is yours!

The recipe: breakfast with eggs, salmon and vegetables

Pulled Pork

© Nick Hopper @ Ebury Press / Edel Books

Sweet, smoky pork - served in our linseed rolls, with lettuce and gherkins and cabbage salad or served on a spoon brokkomole. Fresh apples provide a sweet aroma and can be reduced to a simple sauce. In the Schongarer, conjure a Pulled Pork in the style of a barbecue - without having to work hard. Alternatively, stew it in the oven at low heat. Prepare this dish in the morning, and in the evening a meal awaits you that melts on your tongue? perfect for your dinner party at home.

Recipe: Pulled pork with spicy apples

Chocolate orange bars with clementines

© Nick Hopper @ Ebury Press / Edel Books

These bars are simply delicious and easy to make. Full-bodied, fresh and juicy pieces of clementine wrapped in delicate melting chocolate on the tongue with coconut, vanilla and orange extract. As always, there is a pinch of salt in this sweet recipe - it emphasizes the citrus flavor, softens the sourness of the chocolate and makes the sweetness of maple syrup more complex. The homemade chocolate is easy to touch - you do not have to deal with difficult ingredients. Only the cocoa powder with a little maple syrup for sweetening stir under melted coconut oil. Then pour over the clementines and leave to set in the fridge. On the whole, serve as a pretty present or serve on a chilled marble slab with a sharp knife as the conclusion of an evening meal.

The recipe: chocolate-orange bars with clementines

Hemsley + Hemsley: Just eat well - every day

© Nick Hopper @ Ebury Press / Edel Books

Sugar and gluten free does not taste? Anyone who believes that has never heard of Jasmine and Melissa Hemsley. Because the sisters have really good recipe ideas, their fans know long ago. But they keep coming up with great, new creations. Also in their new book, Hemsley + Hemsley: Simply Eating Well - Every Day, they remain true to their principle of forsaking sugar and gluten-containing ingredients for their recipes and serving their fans instead of natural foods. Anyone who was enthusiastic about the first book will find many new ideas in this collection with over 140 new recipes. If you do not know Jasmine and Melissa, you should catch up.

Read more about Jasmine and Melissa Hemsley at www.hemsleyandhemsley.com. More information about the book is available at Edel Books. There you can order the book or on Amazon as well as the bookseller of your trust. And later in the article you will find an interview with the two sisters and five recipes from her first book "Naturally good food".

5 sugar and gluten free recipes by Jasmine and Melissa Hemsley

Coconut amaranth pudding and amaranth casserole

© Nick Hopper @ Ebury Press / Edel Books

This is a new way to enjoy porridge. We love Amaranth, and in the combo with coconut milk he makes a wonderful breakfast buffet.Each bite should be well chewed so that the nutrients can be absorbed more easily. Do not make your bowl too full; the porridge feeds quite fast.

Another delicious breakfast preparation with amaranth is copied from the well-known rice pudding. We love this baked casserole as a hot or cold breakfast or afternoon snack. It is wonderfully filling, which is why it is only allowed as a dessert if you previously had "just" a salad or vegetables. This recipe makes a decent amount of which we eat half and leave the rest in the freezer for a leisurely weekend breakfeast.

Recipe: Coconut Amaranth Porridge and Amaranth Casserole

Quinoa salad with roasted vegetables

© Nick Hopper @ Ebury Press / Edel Books

Here is a simple dish that can be served hot or cold and is also suitable for packed lunch. Roast vegetables are always a good idea if you want to process many different types of vegetables or even some stored vegetables. Pesto can be produced in no time and from almost anything.

In order to give the pesto the desired creaminess, we have used selenium rich Brazil nuts instead of pine nuts and Parmesan. Brazil nuts are among the few nuts that do not need to be soaked, making them ideal for last-minute meals. Other herbs, such as parsley, mint or dill and even arugula and watercress, are also suitable.

Recipe: Quinoa salad with roasted vegetables and Brazil nut pesto

Zughetti with ragù

© Nick Hopper @ Ebury Press / Edel Books

Our Zughetti, spaghetti-shaped zucchini, go with all classic Italian sauces. We like her best with a puttanesca sauce, which, with its hearty salty taste, blends beautifully with the delicate freshness of the "noodles". This recipe is ideal for spontaneous cooks, as most of the ingredients are readily available in the storage cabinet and can be stored there well. With the anchovy fillets the dish gets a lot of depth in terms of taste, but if you do not like anchovies, you can skip them and add more olives and capers or some bacon instead.

To the recipe: Zughetti with Ragù

Vegetable soup from the glass

© Nick Hopper @ Ebury Press / Edel Books

A jar full of healthy enjoyment and a quick hot lunch lunch in the office, without a microwave. To give vegetables, minced chicken or cooked quinoa the night before, or before you go to work, in a heat-resistant glass, you need not more than 10 minutes, and to serve only boiling water has to be poured over it - after 5 minutes waiting time is Soup ready to eat.

The recipe: vegetable soup from the glass

Avocado Lime Cheesecake

© Nick Hopper @ Ebury Press / Edel Books

Our version of New York Cheesecakes is full of good ingredients, but is made without refined sugar, flour and dairy products. Unbelievable how something so delicious can be so healthy at the same time! The bottom of the cheesecake is made from roasted pecans, grated coconut and cocoa chips sweetened and held together with dates, and tastes amazing even without the delicate lime cream. In contrast to most other non-dairy cheesecake without baking, the cream is nut-free. The pecans in the soil can easily omit nut allergic and replace them with sunflower seeds.

Recipe: avocado and lime cheesecake

Three questions to Jasmine and Melissa Hemsley

The sisters Jasmine and Melissa Hemsley

© Nick Hopper @ Ebury Press / Edel Books

ChroniquesDuVasteMonde.com: You rely on a natural, wholesome and nutritious diet. Where do you get inspiration for your recipes?

The original inspiration came from the way we grew up - with whole foods and home-cooked dishes. Later there was a greater interest in nutrition, which led to the development of our philosophy. Today, our inspiration comes from seasonal products, childhood memories, new and exciting dishes from our travels and, of course, delights, customers and our readers, who ask us to reinvent their favorite dishes. We love the challenge of turning their favorite recipes into versions that are better for them. Instead of just imitating old dishes like bread with some processed ingredients and chemical additives, we prefer to concentrate on whole foods.

For us it has to be nutritious and delicious. For example, we have a pizza based on cauliflower or chickpeas, black bean brownies or a mix of broccoli and cauliflower. So you do not just enjoy a portion of food with every bite. These yummy wholefoods ingredients help you feel better with less.

Your recipes are free of gluten, cereals and refined sugar. You attach great importance to unprocessed ingredients, good fats, organic vegetables, sustainable wild fish and meat from a species-appropriate attitude. That sounds healthy and good, but can anyone afford to live up to your concept?

It's all about making the concept workable for you.Eating good food that is good for you is a pleasure, not an obligation! It takes a bit of organization, but in the long run you can save time and money when you cook at home - and you know exactly what's in the food. In addition, you need less if you eat nutrient-rich foods instead of nutrient-poor things. You'll notice that with our desserts like the avocado and lime cheesecake - a little bit lasts for a long time.

If you have the place, you should take a little time and buy ingredients that you can store in larger quantities. That saves money. If you do not have the space, shop with a few friends and share the advantage. We are big fans of cooking larger quantities and then freezing half for another day.

Another tip: extend dishes with lentils instead of refined grains such as pasta or white rice. Instead, invest money in food that gives you energy rather than spending money on something that only fills you up and only saturates you for a short time. The money is better spent in the long run. Seasonal food also means that ingredients are best and cheapest when they are in season. We also love leftovers. Jasmine is known as the "Queen of the Left Eating" - we do not waste anything, and new recipes often come from creations we make with leftover ingredients from the fridge and storage cabinet. From leftover vegetables one can e.g. Make vegetable soup and make pesto from herbs.

With your company "Hemsley + Hemsley" you are successful in the food world. You write a blog - and your second cookbook will be published in the spring. What are you still planning?

We are very happy about the success of our first book and would be glad if our second book "Good + Simple" would reach an even bigger audience. It is interesting for those who want a simple and affordable food every day, which is good for them and also tastes good. We have created a great collection of simple recipes that feed the body and provide tips, tricks and help that in turn foster the relationship with food.

We were in Berlin in the spring and hope that this year and next we will be in Deutschlabnd even more often. We would also like to organize some "supper clubs", as we do in London, and show people how delicious healthy food is and how fun it is.

Hemsley + Hemsley: Of course eating well

© Edel Books

The two sisters Jasmine and Melissa Hemsley founded their family business "Hemsley + Hemsley" in 2010. Their idea: a tailor-made food service for individuals and families, based on their natural and wholesome food philosophy. In addition, they also advise restaurants and hotels and organize food events. Since April 2012, the two sisters share their recipes on a food blog at Vogue.co.uk.

In their first cookbook, "Hemsley + Hemsley: Naturally Good Food," Jasmine and Melissa Hemsley present over 150 sugar and gluten-free recipes - from breakfast ideas like blueberry pancakes and coconut-amaranth pudding to soups and salads, to main courses with meat and fish or on vegetable origin. Also included: Side dishes and snacks, dips and dressing as well as heavenly desserts, cakes and breads. In spring 2016 her second book "Good + Simple" was published.

Read more about Jasmine and Melissa Hemsley at www.hemsleyandhemsley.com. More information about the book is available at Edel Books. There you can order the book or on Amazon as well as the bookseller of your trust.

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