Our Q+A with the girl in the know for all things health - Lizzie Loves Healthy
Interview with Lizzie King - author of the blog Lizzie Loves Healthy
1. Favourite things from the stripe + stare AW18 collection and why?
The cashmere Flag jumper for elegance and cosiness in one, the red heart silk shirt for a bit of flirty loveliness. And the Khaki Breton for an everyday classic look with an update.
2. Who inspires you?
One of my school mum friends just blows me away every time I think I’m having a tough day. She came over from Kosovo 15 years ago to escape the war, bought a home in Grenfell Tower with her husband and two boys and managed a lovely local cafe. Last summer she lost everything she owned as her home burnt in the fire, and her job the same week as her boss shut the place down. She opened up the same cafe as the owner a few weeks ago and I am in awe of her tenacity.
Freeze anything and everything, it’s basically a time machine for food. Vitamin D and collagen to be taken often and more in winter. Its like an instant dose of sunshine and youth. And don’t waste hunger - eat something delicious every time.
4 Favourite holiday, book or film?
Any part of Italy for any holiday. We went there for all three holidays last year, hot, cold and watery ones. It just can’t be beat for food, beauty and happy folk. The Russians for books, any of them but Dr Zhivago if you haven’t wept in a while. And Cold War I saw the other day is a beauty of a film that I went to a baby screening with no baby.
5. Best advice you’ve ever been given?
Always leave things to the last minute for extra pressure. Said no-one ever, but I still can’t kick it.But an Australian friend I answered phones on reception desks with in my 20s was full of wisdom: Never pack plain white underwear or pjs for a hotel trip. They get camouflaged in the sheets and forgotten. Patterns all the way ever since.
6. What would you tell your 18 year old self?
Tie Dye doesn’t work for you and smoking is going to be really uncool.
Cauliflower Cheese Muffins
1/4 cauliflower - cut into florets then grated or pulsed in the blender
120g cheddar, grated
2 tbsp Dijon mustard
Salt and pepper
3 spring onions, finely sliced
2 tbsp dill, chopped
Preheat the Oven to 180.
Whisk the eggs together until fluffy. Add the mustard, cauliflower, cheddar and spring onions and fold together until combined. Season to taste and sprinkle in a dash of dill reserving some for serving.
Pour into muffin moulds making sure to distribute evenly.
Bake for 12-15 minutes until golden and puffed up.
Leave to cool slightly. Best served warm with a sprinkling of fresh dill and a dash of mustard.
Chocolate Chestnut Cloud Cake
The first person to try this, a lovely American friend, said “Holy Moly! I would make this for the Queen”. So I thought it needed to be in the book even if the Queen never gets any!
The Italian in me is always trying to bring some of their amazing flavours and ingredients into my home, but their sweet numbers don’t get me going that much, they can be quite alcohol drenched, over sweet and spongey – ice creams aside!
So when I started thinking about a chocolate cake, I wanted to use that very Tuscan flavour of chestnuts.
This is a dense, chocolatey fudge of a cake with lots of goodness from the chestnut, so lovely for baking with a really special taste.
200g dark chocolate
415g tin chestnut puree
50 g butter
Pinch sea salt
400 ml tin coconut milk, refrigerated
2 tbsp maple syrup
4 tbsp cacao powder
Handful fresh raspberries to decorate
Preheat the oven to 180/350/Gas Mark 4
Line a 23sm springform cake tin with baking paper.
Place the chocolate, butter and sea salt in a bain-marie (a bowl sitting over a pan of simmering water, but not touching it) Allow to melt gently, then remove from heat.
Place the chestnut puree into your food processor, and add the eggs and honey, blitzing until a smooth puree.
Tip this mixture into the melted chocolate and combine. Pour into the prepared cake tin and bake for 35-40 minutes, until the cake looks glossy and with only a slight crack on top.
Meanwhile, make the frosting. Remove the coconut milk from the fridge and pour the watery liquid into a small jar to use for smoothies or sauces at a later date. Scrape the thick, white solids into a bowl along with the maple syrup and cacao powder. Use an electric whisk to beat the mixture until light and billowy. Leave in the fridge to firm up as the cake cooks and then cools.
Once the cake has cooled completely, spread the frosting in an even layer over the top, and stud with fresh raspberries, or seasonal berries.