Step away from the fridge
Conscious of junk food binges? Authentic Beauty Concept shares simple, easy recipes to support wellness during lockdown
Promoting wellness and sustainability during this period of downtime, Authentic Beauty Concept is sharing a menu of simple, vegan recipes that people can recreate at home.
Each tasty recipe is posted on the brands Instagram channel @authenticbeautyconceptuk every Monday, tagged with #meatlessmonday and #meatfreemonday. Created by Keili, a food catering company in Paris, the vegan dishes focus on the use of organic, seasonal produce and can be created with only a few ingredients, something which is useful during the current climate.
Recipes include, Mushroom Risotto with Carrot Top Pesto, Red Cabbage Salad with Crispy Granola and Quinoa Cauliflower Salad with Grapefruit and Pine Nuts, plus many more to come!
On working with Authentic Beauty Concept, Caleigh, owner of Keili in Paris said, “I am thrilled to be able to share these recipes with Authentic Beauty Concept – a beautiful brand that believes in transparency, mindfulness and the authentic you.
“Authenticity is about being true to yourself and honoring the realness within you. When you accept and nourish your authentic self, your beauty has no limits. Thank you, Authentic Beauty Concept for the opportunity to demonstrate the values of your brand through food.”
Here's how to create this spinach, beet and grapefruit salad with raspberry vinaigrette by Keili for Authentic Beauty Concept:
150g fresh baby spinach
1 grapefruit, peeled and roughly chopped
1 red cooked beet, peeled and roughly chopped
1/2 red onion, thinly sliced
2 tablespoons white balsamic vinegar
1 tablespoon sugar
Pinch of salt
6 red radish, thinly sliced
Handful of fresh dill, chopped
Handful of chopped almonds
1 tablespoon maple syrup
3 tablespoons raspberry vinegar
3 tablespoons olive oil
Salt and pepper
- In a large bowl, add the spinach, the grapefruit, the red beets, the radish, the dill, and the almonds.
- In a separate small bowl, add the sliced onion, the vinegar, the sugar and the salt. Let marinate for 5-10 minutes until they're pink.
- Add the pickled onions to the salad.
- Prepare the vinaigrette. In a small bowl, mix the maple syrup, the raspberry vinegar, the olive oil, salt and pepper. Drizzle over the spinach salad. Mix gently with wooden spoons.
- Serve immediately!