Were you naughty this Christmas?
Don’t worry, we were too. But while you have been nursing your sore heads, labouring over resolutions and grimacing at the thought of fad diets, we at Sauce have been putting together a fresh and fantastic list of must-try detoxes to kick start your clean, lean 2016! With plenty of exciting things coming up this year, there’s really no need to feel blue, let’s start the year by feeling green!
Detox January at Tom’s Kitchen
Throughout January, Tom’s Kitchen restaurants and delis will be offering a range of detox salads and juices that will change on a weekly basis. Salads will include Avocado and Grapefruit with toasted sunflower seeds, quinoa, and grapefruit dressing; and Raw artichoke and parmesan with lemon dressing. Juices will include the Cleanse Juice (pineapple, pear, carrot and spinach) created to boost digestion due to the bromelain in the pineapple and the soluble fibre in the pears; and the Beetroot Booster (beetroot, apple, pear, grape, romaine lettuce and lemon) which provides a great source of nitrates, thought to help to lower blood pressure. Salads and juices will be available at the Tom’s Kitchen restaurants in Chelsea, St Katharine Docks and Canary Wharf, as well as the adjoining delis in St Katharine Docks and Canary Wharf.
Restorative bone broths at Bone Daddies
Recent studies have shown that bone broths are rich in a range of minerals that support the immune system and contain a number of healing compounds, and what better place to get your broth fix than at Bone Daddies? With a range of hearty and warming ramens made from chicken and pork bones, including the 22 hour pork bone Tonkotsu ramen, the restaurant is the perfect location to get a health boost and beat the cold this January.
Soup for Syria
Throughout the month of January, Borough Market based restaurant Arabic Bar & Kitchen will be serving a spiced red lentil soup and donating £3 per bowl sold to the Soup for Syria initiative.
The healthy yet hearty dish, developed by co-founder James Walters and team features key Levantine ingredients sold within his Arabica Food & Spice range, including ras el hanout, pomegranate molasses and sumac, adding indulgent depth and spice to the dish, and warmth to the heart!
Yeotown’s Gorgeous Green Yeotini
Yeotown is an award-winning UK health retreat based in rural North Devon, one of the most picturesque areas of the UK. A tried and tested five day healthy detox and lifestyle programme, the Yeotown experience promises to leave guests stronger in body and clearer in mind. This recipe is a New Year’s take on their Yeotini, the non-alcoholic cocktail given to Yeotown visitors. Easy to make with nothing at all unhealthy, this vitamin-packed gem is one of co-founder Mercedes’ favourites and a must-try for those in need of some January detoxing after an excess of Christmas partying!
2x Celery Sticks
1x Cube of Ginger
Handful of mint leaves
Blend all the ingredients in a slow juicer or vitamin blender, and serve chilled in a martini glass with a sprig of mint to garnish.
For more nutritional tips, healthy recipes and exercise workouts, visit Yeotown Life, Yeotown’s online one stop shop that gives everyone the chance to detox at home.
Pollen Street Social’s Tea ‘n’ Tea cocktail
Offering a non-alcoholic twist on the classic Iced Tea cocktail, the bar at Jason Atherton’s Pollen Street Social will be mixing up ‘Tea ‘n’ Tea’ this January. Served in a coffee pot and delicately garnished with mint sprigs and viola flowers, the cocktail is an invigorating yet sweet blend of coconut noir tea, lemon juice and the restaurant’s own honey syrup created using a mix of three black teas designed exclusively for Pollen Street Social. As if the drink itself were not delicious enough, ‘Tea ‘n’ Tea’ is also accompanied by a decadent and buttery coconut shortbread biscuit in a further nod to teatime customs and to ensure that, whilst guests may not be indulging on alcohol, this tipple remains a January blues-busting treat.
Pollen Street Social’s Vegan Menu
Jason Atherton’s Pollen Street Social has recently launched an innovative vegan menu to be served alongside the existing vegetarian menu at the Michelin-starred restaurant . the multiplicity of intake is 1 time per day, which allows patients in the case of Cialis at https://www.indianpueblo.org/buy-cialis-online/ not to worry about planning sexual activity (because the drug in any case will act the whole day), which favorably affects the psycho-emotional state. Proving that vegan food is anything but boring, the menu includes a selection of five dishes all showcasing Atherton’s flair for seasonal produce, the highest quality ingredients and beautiful presentation, including Roasted woodland mushroom salad, raw chestnuts, castelfranco & truffle dressing and Pearl barley, roasted Jerusalem, artichoke & truffle. The new menu will no doubt be a welcome addition to London’s vegan dining scene as the first Michelin-starred vegan menu available in the capital, and with ‘Veganuary’ a growing trend in January, the fresh, clean and healthy dishes on offer will provide the perfect eating out experience for those wanting to kick start 2016 with a meat and dairy detox after all of that festive overindulgence.
Healthy eating at Jason Atherton’s Social Eating House
This January, Jason Atherton’s Michelin-starred Social Eating House will be offering a three course set lunch menu that has been specially designed with the health-conscious in mind. With a nutritious dish available for every course created by chef patron Paul Hood, diners can opt to start their guilt-free lunch with protein and omega-3 packed House smoked salmon, buttermilk emulsion, salt baked beetroots and crisp rye bread, followed by a main course of roast Cornish hake, chicory, trevise and chick pea served with a cleansing spiced chicken broth. For those who don’t like to leave without dessert, the restaurant will also be offering a sugar-free homemade Icelandic skyr, served with caramelized clementine, chamomile and pistachio. Priced at £21 for two courses or £25 for three, the healthy lunch menu at Social Eating House won’t break the bank or your diet this January.
Zero dosage champagnes and low alcohol wines at Social Wine & Tapas
Available as part of the extensive wine list on offer at Jason Atherton’s Social Wine & Tapas, zero dosage or ‘brut nature’ champagnes, containing no added sugar, are the ideal choice for those keeping an eye on their waistline this January. A growing trend in wine production, particularly among independent producers, ‘brut nature’ champagnes do not contain the sugar typically added to champagnes to manipulate flavour, allowing the particular terroir of the wine and the natural differences in vintages to shine through. With four to choose from, ranging from the Eric Rodez, Zero Dosage, Ambonnay, Brut Nature NV to the Francis Boulard, Petrea, Brut Nature 2007, zero dosage champagnes are the perfect complement to the restaurant’s selection of Spanish-inspired plates. Social Wine & Tapas also has an extensive selection of low alcohol wines, from Lindenblättriger, Harslevelu, J. Umathum, Austria 2010 at 10.5% abv to a Cotes du Jura, Pinot Noir, Julien en Billat, Ganevat 2013 at 11% abv, making the restaurant the ideal location for health conscious wine lovers this January.
Non-alcoholic cocktails at The Blind Pig
Throughout this month, the team at Jason Atherton’s The Blind Pig will be mixing up two non-alcoholic cocktails for those opting for a dry January. Whilst these tipples may be alcohol free, they are certainly not lacking in spirit, with the same creative ingredient combinations typical of all of the bar’s creations. ‘Probiotic’ combines refreshing pineapple, lemon juice, pomegranate grenadine and yoghurt powder with zingy ginger beer whilst ‘Pink Lemonade’ is a revitalising mix of Pink grapefruit juice, lemon, elderflower syrup and soda charge. Available now, both cocktails are priced at £5.50 each.
‘Damson Bramble’ at City Social
If you’re going alcohol free this January, City Social, located in Tower 42, may be just the location for you. Not only will Bar Manager, Tim Laferla, be mixing up the delicious ‘Damson Bramble’ mocktail, a refreshing blend of cranberry and lemon juice mixed with Damson plum and rosemary syrup, but with that dizzying and incredible view over London, who needs alcohol anyway?
Fresh and healthy New Year eating at LIMA Floral
After a month of feasting on endless mince pies, pigs in blankets and Quality Street, not to mention all of those festive tipples, LIMA Floral’s menu of fresh, healthy dishes will provide an easy and enjoyable way to kick start a healthier 2016. With a selection of protein rich ceviches all marinated in tiger’s milk, a trusted hangover cure in Peru, dishes with superfood Peruvian ingredients including kiwicha and quinoa, and even the suitably detox friendly cubes of frozen organic yogurt with passion fruit and hierba buena available for dessert, a visit to LIMA Floral this January will leave diners feeling refreshed, healthier and finally free of that festive hangover.
Salads and light plates at Chi Kitchen
Newly opened Chi Kitchen, from the team behind Thai institution Mango Tree Belgravia, have a menu packed full of healthy options ideal for the January health-kick. Lighter offerings include a refreshing prawn and pomelo salad, a selection of steamed dumplings, fresh and cleansing salmon sashimi or iron-boosting grilled broccoli, making Chi Kitchen the obvious location for a meal out that won’t rack up the calories.
Detox menu at Chai Wu
This January, luxury Chinese restaurant Chai Wu, located in Harrods, will be offering a specially designed detox menu comprised of seven healthy and light courses. Designed for two to share, the menu includes dishes with key health-boosting ingredients such as crispy kale, spinach soup and steamed salmon. A detox-friendly dessert of fresh berries with dragon fruit is also available. Priced at £68, the menu will be accessible throughout January and is the ultimate in guilt-free January dining.
Drink your greens with ‘H20 Cool’ at Mango Tree Belgravia
Combining cucumber, mint, celery and apple for a touch of sweetness, ‘H20 Cool’, available at Thai Institution, Mango Tree Belgravia, is a green juice lover’s dream. Priced at £5.85, the revitalising and hydrating drink is available throughout January.
Beat the post-Christmas blues with Bluebird and Juicebaby
This January the bar team at Bluebird have partnered with cold-pressed juice specialists Juicebaby to create three invigorating juice-based cocktails, including Candybeats (Juicebaby’s candy beets cold pressed juice, fresh lemon juice, hazelnut syrup, cranberry juice, egg white, topped with Moet brut); Almond Heaven (Juicebaby’s vanilla and almond milk, banana puree, Bacardi gold rum and amaretto); and Tropic Thunder (Juicebaby’s spicy immunity cold pressed juice, vanilla vodka, goji and raspberry liqueur, served with fresh raspberries). The Restaurant, Courtyard and Café are serving a selection of healthy dishes too. Finally, in The Food Store, Bluebird has created its very own juice, ‘The Chelsea Presse’ just for January with Japanese superfruit Yuzu, blood oranges and blueberries for guests to take away.
French-style bien-être at Coq d’Argent
At this City favourite, chef Damien Rigollet has devised a menu packed full of feel good ingredients to help those eating carefully this month. The three course set menu (£35pp) features light, elegant dishes that are based on seafood, vegetables, fruit and herbs, and sure to satisfy.
Big Easy’s brand new healthy breakfast menu
Big Easy Canary Wharf brand new breakfast menu includes a healthy section for those resolved to eat better in 2016. For guilt free good food try dishes such as home-made granola with yogurt & fresh berries (£5), Organic Oatmeal served with milk, almond/soy milk or water (5) or an Exotic fruit plate (£6). Also on offer are excellent wake up smoothies and cold pressed juices.
Healthy Wagyu beef at Tokimeitē
Known for its superior quality and taste, Japanese Wagyu beef has several delicious virtues, but many don’t know that the meat also contains a number of health benefits. Wagyu contains Omega 3 and six fatty acids, as well as more monounsaturated fatty acids (the good fat) than any other beef. Studies have shown that a higher monounsaturated fatty acid in the diet is associated with lower cardio vascular disease. With a dedicated Wagyu section of the menu, including dishes such as chargrilled Wagyu rump, fillet and sirloin steak, and Wagyu Sukiyaki (table simmered Wagyu rump cut with onion and watercress in miso dashi with a side of truffle sauce), Tokimetiē offers the perfect place to enjoy this exquisite and health-rich meat.
Healthy options in Café Royal’s Ten Room restaurant
Having recently been awarded 2 AA Rosettes, Ten Room at Café Royal offers a range of dishes perfect for guests seeking a healthy and delicious start to 2016. Salads include Black, red and blonde quinoa with vegetables, black olives and miso sauce; and Yellowfin tuna Niçoise; while main courses include Seared bass fillet with olives and peppers; and Fillet of salmon, shiitake and vegetable broth. Situated in one of London’s most iconic hotels, Ten Room offers classic British dining from chef de cuisine, Armand Sablon, combining traditional and contemporary flavours and styles.
RECIPE OF THE WEEK!
Jo Pratt’s Souper Green Soup
Jo Pratt has created a delicious Souper Green Soup packed with green vegetable goodness, vitamins and minerals galore. The soup alone is great, but the croutons are a real tasty treat to scatter over the top. Salty, crunchy and very moreish.
preparation time: 15 minutes cooking time: 20 minutes
2 tbsp olive oil
1 fennel bulb, finely chopped
4 garlic cloves, crushed
1 leek, thinly sliced
1 medium-large courgette/zucchini, sliced
1l/35fl oz/4 cups vegetable stock
300g/101⁄2oz spring/ collard greens, roughly chopped
100g/31⁄2oz/2⁄3 cup frozen peas, defrosted
1 large handful of mint leaves
sea salt and freshly ground black pepper
For the croutons:
100g/31⁄2oz feta cheese
50g/13⁄4oz/2⁄3 cup pumpkin seeds
1 tbsp olive oil
1⁄4 tsp dried chilli/hot pepper flakes
1 tsp sumac
Preheat the oven to 220oC/425oF/gas 7. Break the feta into small chunks and gently mix together with the pumpkin seeds, olive oil, dried chilli/hot pepper flakes and sumac. Spread in a single layer on a non-stick baking sheet and bake for 10–12 minutes, shaking the baking sheet once during cooking, to ensure even cooking. When cooked, the feta should be starting to turn golden in places and the pumpkin seeds will be crunchy and puffed up. Remove from the oven and leave to one side.
Meanwhile, make the soup. Heat the olive oil in a saucepan over a medium-low heat. Add the fennel and garlic and gently sauté for about 5 minutes until the fennel is softened but not coloured. Stir in the leek and courgette/zucchini and continue to sauté for 5 minutes, then add the stock. Increase the heat to medium and bring to a simmer, then add the spring/ collard greens and cook for 3 minutes. Stir in the peas, and as soon as the soup returns to a simmer, cook for 2 minutes. Remove the pan from the heat and add the mint.
Using a hand-held stick/immersion blender or electric blender, blitz the soup until it is smooth. Season with salt and pepper to taste and serve with the pumpkin seed and feta croutons scattered on top.
See Jo cooking live at a BBC Good Food Show 2016 http://www.bbcgoodfoodshow.com/
Recipe extracted from ‘In the Mood for Healthy Food’ by Jo Pratt. Published by Nourish Books.