My fourth book, Evie’s Kitchen is out now and being shipped to customers next week. If you get it from us, you’ll get it first, but if you want to get it from a gigantic bookseller, that’s OK too. I love to share. Here are some recipe photos from it and a recipe that we featured in Passion, our quarterly free glossy magazine for UK customers only.
Book: Evie’s Kitchen
Editor: David Smith
Type: Paperback, 266 pages, full colour photography throughout
Price: £16.99 ex p&p
Love it, it loves you.
Russell Brand’s hair fell on my plate
If I am not destined to be Russell’s soulmate, then all I can do is invent a dish that looks like his hair. One year we made a Russell fairy to top our minimalist Christmas tree. Evie loves Russell and wants him to be her step-father (that’s my affirmation; she doesn’t understand the word step-father yet). Serves two. Keeps for two days in a sealed container in the fridge.
100g dried sea spaghetti
50g sunflower sprouts
10ml Udo’s Choice oil
50g raw tahini
50g white miso
½ teaspoon Blue Manna
½ teaspoon lion’s mane mushroom powder
Soak the sea spaghetti in warm water for at least thirty minutes, drain and rinse. Add to a large mixing bowl.
Remove any shells from the sunflower sprouts and add to the bowl.
In a small bowl, mix the miso, tahini, Blue Manna, lion’s mane and oil. Pour into the large mixing bowl and massage everything together with your hands before serving.
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