I am so excited to begin sharing with you guys some snippets from the book I’m working on, called ‘What Nutritionists Eat’. After spending 12 years working very much on my own as a photographer, at the beginning of 2017 I decided that I wanted to work in more collaborative way and combine my two passions – nutrition and photography. And so this project was born – a recipe book and a  beautiful collaboration with my peers, Nutritional Therapists, Naturopaths and Doctors I hold in very high regard.

Lola Ducout

Lola Ducout and I studied together at the College of Naturopathic Medicine. She is a very talented and clever woman who has become a very close friend. Someone who’s opinion I hold in high regard and who always challenges and inspires me. Plus her cooking is amazing! Here she tells us about the foods she loves and also shares a delicious recipe!

“A Mediterranean diet feels very natural to me as this is what I grew up with, and also because it makes so much sense nutritionally. This is a recipe inspired by my childhood in the region of Nice, south of France. Socca, the base for this dish is a traditional dish made from chickpea flour and olive oil, it’ s so simple, quick and cheap to make. It’s a true joy. I’ve pimped up this traditional recipe a bit by adding pesto, roasted aubergines, red peppers, courgettes and fresh rocket and what a treat it is! This is a great healthy alternative to pizza and is packed full of goodness: chickpeas are full of insoluble fibre and a good source of protein. The roasted vegetables provide antioxidants, minerals and vitamins and phytochemicals. Top this with some good fats from the olive oil and pine nut and you have a very comforting meal.” Lola Ducout

HORMONE BALANCING

SOCCA WITH GRILLED MEDITERRANEAN VEGETABLES

For the socca (makes 2 soccas) :

250g of chickpea flour
500ml of water
4tbsp of olive oil
1 teaspoon of salt
black pepper

Mix the ingredients together in a mixing bowl. Spread thinly (about 3mm) onto a baking tray and cook at 210c for 2min and 7 min on grill mode. If you have a pizza oven even better.

For the vegetables:

1 courgette
1 aubergine
1 red pepper
1 red onion

Slice the vegetables, rub them in olive oil, salt and pepper  and roast in the oven at 210c for 15 to 25 mn (depending on the vegetable thickness)

For the pesto:

1 clove garlic
handful pinenuts
2 handfuls fresh basil leaves
salt + pepper to taste
a generous glug of olive oil
2tbsp grated parmesan (optional)

In a pestle and mortar, crush the garlic, then add the pine nuts, basil, salt , pepper and olive oil. Add the grated parmesan if using. (You can also use a good quality store brought pesto.)

Once the socca and vegetables are cooked, add pesto to your socca, then veggies and lastly rocket. Eat straight away, and enjoy!