Eat Yourself Beautiful by Lee Holmes is a guide to achieving inner and outer health and ageless beauty through simple, delicious recipes using nutritionally rich, anti- inflammatory 'super' foods. Many of the dishes in this inspiring and practical book are gluten, wheat, yeast and sugar-free, individually identified by at-a- glance icons.

1. Eat Yourself Beautiful
- 3 Recipes from Lee
Holmes
[http://www.nourishinghub.com.au]
By: Lee Holmes

2. This week we are fortunate to be able to share 3 tasty recipes from Lee Holme's latest
cookbook - Eat Yourself Beautiful. We are giving you a wee sneak peek into some of the
delicious dishes on offer. To find out more about the author, watch this space for our upcoming
interview with the lovely Lee Holmes.
Need some inspiration in the kitchen? Fancy incorporating some Supercharged Food into your
diet? Want to Eat yourself beautiful? Well read on……
Eat Yourself Beautiful is a guide to achieving inner and outer health and ageless beauty through
simple, delicious recipes using nutritionally rich, anti- inflammatory 'super' foods. Many of the
dishes in this inspiring and practical book are gluten, wheat, yeast and sugar-free, individually
identified by at-a- glance icons. Also included are beauty-friendly menu plans and shopping
lists; advice on what foods to avoid; how to detox; and advice on identifying hidden food
sensitivities, allergies and inflammation.
{From Murdock Books}
Recipes and images from Eat Yourself Beautiful by Lee Holmes, published by Murdoch
Books, rrp $35.00, photographed by Steven Brown’.

3. Supercharged Breakfast Bars with FSA
Craving a morning energy boost? My breakfast bars are off the scale and a wonderfully safe
port of call amid the storm of clichéd healthy breakfast bar options on the market. Plus they’re
bursting with skin-saving omega-3s.

4. RECIPE
unsalted butter, for greasing
125 g (4 1/2 oz/ 1/4 cups) almond meal pinch of Celtic sea salt
1/4 teaspoon bicarbonate of soda (baking soda)
60 ml (2 fl oz/ 1/4 cup) coconut oil
60 ml (2 fl oz/ 1/4 cup) rice malt syrup, or sweetener of your choice
1 teaspoon alcohol-free vanilla extract
40 g (1 1/2 oz/ 1/4 cup) cashews, crushed
160 g (5 1/2 oz/1/4 cups) combined flaxseeds, sunflower seeds and slivered almonds (FSA)
40 g (1/2 oz/ 1 1/4 cup) dried cranberries (optional)
MAKES 8 BARS
Preheat the oven to 175°C (345°F/Gas 3–4). Grease a 20 x 20 x 5 cm (8 x 8 x 2 inch) square
ovenproof tin.
Mix the almond meal, salt and bicarbonate of soda together in a bowl.
In a separate bowl, combine the coconut oil, rice malt syrup and vanilla. Add the almond meal
mixture, and mix
in the nuts, seeds and cranberries, if using.
Wet your hands and then transfer the mixture to the tin,using your hands to press down firmly
on the mixture.
Transfer to the oven and bake for 15–20 minutes.
Remove from the oven, transfer to a wire rack and cool
before dividing into 8 bars and serving.
These will keep in an airtight container for 7–10 days.

5. Lettuce Leaf Burritos
Lettuce wraps are the latest trend in gluten-free burritos and homemade ones can be as
healthy as all get out. These are perfect served with a dollop of avocado and a sprinkling of
nutritional yeast flakes.

6. 1 tablespoon extra virgin olive oil
1 red onion, diced
3 garlic cloves, minced
1 kg (2 lb 4 oz) organic minced (ground) beef
1 tablespoon additive-free tomato paste (concentrated purée)
1 bunch English spinach, leaves chopped
2 zucchini (courgettes), grated
3 tomatoes, diced
2 spring onions (scallions), thinly sliced
12 large whole cos (romaine) lettuce leav1 avocado, peeled, stone removed and mashed
130 g (4 1/2 oz/ 1/2 cup) plain, full-fat additive-free Greek-style yoghurt
2 tablespoons nutritional yeast flakes
Heat the olive oil in a large, heavy-based frying pan and sauté the onion and garlic over medium
heat for 5 minutes. Add the mince and cook, stirring occasionally and using a wooden spoon to
break up any lumps, for 10 minutes. Add the tomato paste, spinach, zucchini, tomatoes and
spring onions and stir for another 15 minutes. Season to taste.
Place a lettuce leaf on each plate. Divide the mince evenly over the top of the lettuce. Top with
a spoonful of avocadand yoghurt, sprinkle with yeast flakes, wrap and enjoy.

7. Raspberry-Studded Pumpkin Pie
Dig out your pie pans and try this delectable winter warmer. It’s a comforting dish bursting with
pumpkin, warming spices and hints of vanilla on a crunchy nut base. The raspberries add a
sublime luxuriousness with every mouthful.
coconut oil, or unsalted butter, for greasing

8. BASE
105 g (3 1/2 oz/ 2/3 cup) raw cashew nuts
40 g (1 1/2 oz/ 1/4 cup) sesame seeds
1/2 tablespoons chia seeds
1 1/2 tablespoons flaxseeds
40 g (1 1/2 oz/ 1/4 cup) sunflower seeds
60 g (2 1/4 oz/ 1/3 cup) cooked brown rice
60 g (2 1/4 oz/ 1/3 cup) quinoa flakes
6 drops stevia liquid, or 1 tablespoon rice malt syrup
1 teaspoon alcohol-free vanilla extract
1/2 teaspoon ground cinnamon
2–3 tablespoons coconut oil, or 40–60 g (1 1/2–2 1/4 oz) unsalted butter
TOPPING
600 g (1 lb 5 oz) pumpkin (winter squash) or sweet potato, steamed and cooled
1 tablespoon almond milk
2 large organic eggs, beaten
6 drops stevia liquid
1 tablespoon coconut oil
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon alcohol-free vanilla extract about 20 raspberries
Preheat the oven to 190°C (375°F/Gas 5) and lightly grease a 20 cm (8 inch) springform cake tin
or pie dish.
Combine all the base ingredients in a food processor, adding the coconut oil last, and process for
about 15 seconds or until crunchy.
Remove the dough and, using your hands, press it evenly into the prepared tin, packing it slightly
around the edges to make a crust. Bake blind for 10–15 minutes or until the base is firm and
lightly golden in colour.
To make the topping, combine all the ingredients, except the raspberries, in a large bowl and
mash with a fork until smooth.
Spoon the topping over the base and stud with the raspberries. Return the pie to the oven and
bake for 35 minutes.
This is delicious served either warm or chilled. It will keep
for 5 days in an airtight container in the fridge.
A big thank you to Lee Holmes for sharing these delicious recipes from her new cookbook!

9. Don't forget to check out the New Products on the Nourishing Hub. Lots of healthy inspiration
for the long weekend ahead!
Have a lovely weekend!
Simone @ the Nourishing Hub