Posted on November 23 2016
This week's Wednesday Woman is Lizzie King, awesome Nutritional Health Coach, author, and founder of Lizzie Loves Healthy.
Bardega: Can you tell us about yourself?
Lizzie King: I’m the middle child of five so it was pretty crazy growing up, and so I always tried to find a quiet spot to read, or help with the cooking!
It’s always hard to see yourself form the inside out, but if I was to describe myself, I think, broadly, I’m an easy-going, relaxed type who tries to get as much done in a day as I can without losing the plot but never manages to unclutter anything.
Bardega: And what first sparked your passion for health and wellness?
King: Being pregnant for the first time, ten years ago, really focused my mind on the importance of what you put in your body and the more I found out about the power of food the more I wanted to know.
I then spent a year doing a nutrition course. And went form there to making and selling kids' food in London. Lizzie Loves Healthy was born from there.
Bardega: What advice would you give to other women who are working mums but want/need to take time to look after themselves, eat healthy etc?
King: It’s never easy, and I’m not so good at it myself, but scheduling in some time to do nothing, or go out with your husband, or even just have a long Epsom salts bath; it all helps on the sanity front.
As far as eating well, my first tip is to not have the junk in the house, then it's way harder to eat! And if you take it slowly you can get to a place where you have some tasty goodies in your fridge so you’re not tempted to dash to the shop and buy biscuits.
Bardega: If you had to choose a favourite recipe from your upcoming book, what would it be and why?
King: I love them all ! It’s like my fourth baby and it’s hard to have favourites, but the Spaghetti Vongole stands out as it’s always been a favourite of mine from childhood. It was so unexpected and fabulous, on holiday in Italy, to see my then two and four year olds slurping platefuls of it and guzzling the little clams. I had no idea they would go near them, and it was such a clear reminder never to assume what your kids will or won’t eat. Just let them have the good stuff and they’ll love it!
Bardega: What / who inspires you and why?
King: My friends, my children, my husband all inspire me in so many ways. The amazing Yottam Ottolenghi is a huge food inspiration for me; everything he makes looks and tastes like heaven - living near his first cafe meant that most of my babies were built on his incredible treats.
Bardega: Finally what advice would you give a younger Lizzie?
King: Don’t wait until it’s all lined up and perfect. Give it a shot. It’s not so bad to fall over a couple of times.
Lizzie's new book Lizzie Loves Healthy: Family Food is available to pre-order now here
And as a special treat, here is one of Lizzie's awesome recipes from her website:
Braised Beef With Winter Vegetables Recipe
It’s a one pot wonder that is fast to put together and then left to create the softest meat that is easy to chew for little jaws and easily mashed for tiny ones too.
It’s a glorious thing to have wafting around your house on a cold wintry weekend and even better to eat.
- 2 onions sliced
- 3 tbsp Olive Oil
- 4 garlic cloves
- 500g Shin of beef, trimmed and diced into 1 inch pieces
- 4 Carrots
- 4 Parsnips
- 2 Sweet Potatoes
- ½ butternut squash
- ½ small swede
- 3 sprigs fresh thyme
- 2 tbsp cornflour
- 150 ml red wine
- 3 tins plum tomatoes
- 500 ml Chicken stock
- 2 tbsp tomato puree
In a very wide and deep oven proof pan with a lid, gently sauté the onions and garlic with the fresh thyme in the olive oil for about 5-10 minutes until translucent and softened fully. Toss the beef pieces in the cornflour adding salt and pepper.
Add the chopped veg to the pan and stir softening them for about 5 minutes.
Turn the heat up to high and add the beef, browning quickly on each side and turning everything over. After a few minutes add the wine and combine everything, bubbling the wine for 3-4 minutes. Add the tomatoes and enough chicken stock to just cover everything. Bring to the boil and turn the heat right down to a simmer. Cover almost entirely, with a tiny crack for steam to come out, and let it blip away very slowly on the lowest heat for 1 ½ – 2 hours, checking once or twice that liquid levels are not falling too drastically.
Add tomato puree and put the pan in the oven, with the lid securely on at 140 for the last 1-2 hours, checking after 45 mins for liquid levels, do add more water/stock if looking dry.