With wine and chocolate still on the menu, and the promise of losing 7lb in seven days, it almost sounds too good to be true.
Buy this week's issue of Reveal for the lowdown on why this is the must-try new eating plan.
- 20g miso
- 1 tbsp mirin
- 1 tbsp extra virgin olive oil
- 200g skinless cod fillet
- 20g red onion, sliced
- 40g celery, sliced
- 1 garlic clove, finely chopped
- 1 bird’s eye chilli, finely chopped
- 1 tsp finely chopped fresh ginger
- 60g green beans
- 50g kale, roughly chopped
- 1 tsp sesame seeds
- 5g parsley, roughly chopped
- 1 tbsp tamari (or soy sauce if not avoiding gluten)
- 30g buckwheat
- 1 tsp ground turmeric
MethodMix the miso, mirin and 1 teaspoon of the oil. Rub all over the cod and leave to marinate for 30 minutes. Heat the oven to 220ºC/gas 7.
Bake the cod for 10 minutes.
Meanwhile, heat a large frying pan or wok with the remaining oil. Add the onion and stir-fry for a few minutes, then add the celery, garlic, chilli, ginger, green beans and kale. Toss and fry until the kale is tender and cooked through. You may need to add a little water to the pan to aid the cooking process.
Cook the buckwheat according to the packet instructions with the turmeric for 3 minutes.
Add the sesame seeds, parsley and tamari to the stir-fry and serve with the greens and fish.
Recipe taken from The Sirtfood Diet by Aidan Goggins & Glen Matten (Yellow Kite £7,99)