May Simpkin is a qualified UK-registered Nutritional Therapist and a real woman with a busy family life. She teaches a simple, no-nonsense approach to healthy eating, backed up with expert qualified recommendations. Easy, practical, achievable food.
May runs health retreats at her chateau, Chateau de la Vigne, in the Loire, France.
Healthy, Wholesome & Delicious Christmas Recipe Demo with May Simpkin
Enjoy this demo with nutritionist, May Simpkin. May makes tasty, wholesome treats for a healthier and happier Christmas! Whether you’re gluten/dairy-free, paleo, vegetarian or vegan, you’ll be inspired with her fabulous recipes for your whole family to enjoy.
May’s Cooking Demonstration
Recipes from the Demo:
Cauliflower Steak with Salsa Verde and Cannellini Bean Sauté
Make a cauliflower steak the “hero” of your meal! Accompanied by this delicious combination of cannellini beans, red peppers and savoy cabbage along with an incredibly tasty salsa and you’ve got a super quick vegan, nutritionally balanced meal that the whole family can enjoy, with red peppers and green parsley for a fabulous festive colour scheme.
It’s an easy main meal to create but also works well served as a large platter on the side to accompany your turkey or choice of festive main. This is delicious cold also for lunch-time meals during the holidays.
To make this delicious cauliflower steak meal, you’ll need….
1 medium cauliflower
1 large red onion, finely sliced
2 red peppers, sliced
1 400g can cannellini bean, rinsed and drained
¼ savoy cabbage, finely shredded
Olive oil for sautéing
1 small red onion
1 small bunch fresh parsley (flat-leaf or curly)
1 tbsp Dijon mustard
1 tbsp red wine vinegar
Cauliflower steak marinade
2 tbsp olive oil
1 tsp cumin
juice of ½ lemon
S & P
1 tbsp pine nuts
1 tsp cumin seeds
Preheat the oven to 180 degrees
Start by dry toasting the pine nuts and cumin seeds in a small frying pan for 2-3mins, tossing continuously until the aromas are released. Once toasted, set aside.
Cut the cauliflower into thick 1 inch “steaks” all the way through to retain the full width of the cauliflower. Discard the thicker outer green leaves but retain the smaller leaves. (If the cauliflower is large, you may need to cut it in half first if the “steaks” are too wide). Carefully place them onto a lined baking dish, including the small leaves.
Combine the cauliflower steak marinade ingredients in a small bowl and mix well. Check seasoning. Brush both sides of each “cauliflower steak” with the marinade and put them into the oven to roast for 25-30mins, until they are slightly golden.
Meanwhile, heat a little olive oil in a large non-stick frying pan. Add the onions and sauté over a moderate heat for 5mins until they soften, taking care they do not burn. Now add the sliced peppers and cannellini beans and cook for a further 3-4mins before finally adding the shredded savoy cabbage. Turn the heat up a little and continue to cook until the cabbage begins to wilt. Add a little more olive oil if it looks a little dry. Now turn down the heat and continue to cook gently until the vegetables are softened but still a little tender.
Whilst the vegetables are cooking, make the salsa. Begin by finely chopping the onion and set aside on the chopping board. Now chop the parsley, moving from side to side until it is chopped into small pieces. Combine with the onions and continue to chop, moving side to side until they are very fine. Transfer to a bowl and add the remaining salsa ingredients. Mix to combine well.
Finally, assemble the dish; place the cannellini bean sauté mixture onto a plate and carefully place the cauliflower steak on top. Drizzle the salsa verde mixture along the middle between the cauliflower and the vegetables and garnish with the toasted pine nuts and cumin seeds. Finish it off with a drizzle of olive oil
May’s Nutritional Nugget
This vegan dish is a deliciously balanced choice providing an array of nutrients, plenty of insoluble gut-friendly fibre as well as indigestible fibre from the cauliflower to help move things through the digestive system. With such good amounts of fibre along with the plant protein cannellini beans, this meal is incredibly satiating and will keep you fuller for longer.
May’s Digestive Support
Cauliflower is part of the cruciferous family of vegetables, (along with cabbage, kale and Brussels sprouts) and these naturally contain high amounts of insoluble fibre. This type of fibre is not fully broken down but is used to help the food to travel more easily through the digestive system. If you’re not used to eating these high fibre vegetables, you may find that your digestive system struggles to break them down sufficiently and gases are released as they sit in the stomach for too long, causing bloating. You can consider a digestive enzyme supplement around 15mins before your meal to help break down your meal.
The cannellini bean sauté and salsa verde can be made in advance. Simply warm through as the cauliflower is roasting.
Roasted Almond Dark Chocolate Bark
This dark chocolate bark is SO easy to make and an incredible treat that’s actually healthy! It’s fun to make and even more fun to eat! I keep mine in the freezer so it’s no so accessible and a little harder to break into! With a hint of chilli and salt, you’ll be amazed how ridiculously good this simple treat is!
Prep Time: 10 mins
Cook Time: 30 mins
- 200 g Raw Almonds
- 250 g Good Quality Dark Chocolate At least 80% Cacao solids
- 1 pinch Cayenne pepper
- 1 pinch sea salt
- 2 tbsp Seed mix any combination
Line a small brownie tray with parchment paper, arrange the almonds in a single layer. Sprinkle with a little cayenne pepper and salt.
Roast the almonds at 180 degrees for 20 mins until they are slightly darker but not burnt. Keep checking.
About May Simpkin
MAY SIMPKIN IS A REGISTERED NUTRITIONIST (MBANT) WITH A MASTERS SCIENCE DEGREE IN PERSONALISED NUTRITION
“I am here to share a simple, no-nonsense approach when it comes to healthy eating, backed up with my expert, qualified recommendations. I believe in easy, practical and achievable food; an approach I personally live by day-to-day.”
With a Master’s science degree in Personalised Nutrition and years of clinical experience, you can be confident that I provide sound recommendations and the latest research into nutrition.
Her approach is realistic, practical and achievable and will be easy to follow. There are no drastic fads or elimination diets that are difficult to adhere to. She goes back to real food, meal choices and meal timing that work for you, as an individual or as part of a couple or family/group of friends.
Her recipes are healthy, easy to make and delicious.
The Decorcafe Christmas Boutique
Find truly original gifts, unique home decor and decorations in the Decorcafe Christmas Boutique this festive season. In true 2020 style, we are taking our Christmas Boutique fully online this year! Browse our brand new boutique where you will undoubtedly find original accessories and gifts for the home. Each one has been made or sourced by our talented network of experts.
Choose delightful stationery and cards to send to your friends and family. Or offer a truly unique gift with a personalised wreath or string of festive fairy lights. Why not choose special pieces for your festive table, to offer as a host or hostess gift, or just for yourself! After all, 2020 has been quite the year and we all need a little treat!
Order individual Christmas wreaths & floral arrangements from our specialists florists. Or commission one of our fabulous caterers for a special event at home. If you know someone who runs a home business, a gift voucher for one of our power hours would make a valuable and much appreciated present.As with all the products presented in our shop, every item in our Christmas Boutique has been carefully curated in collaboration with our fantastic experts.