The title of the Hemsley sisters’ new book, Good and Simple: Recipes to Eat Well and Thrive ($35), says it all. In the follow-up to their internationally bestselling cookbook, The Art of Eating Well, Jasmine and Melissa Hemsley say, “We want to show that healthy eating doesn’t have to be complicated: Eat good food and good things will result. Food should be good for you, it should be delicious and nutritious, and it should be simple and sustainable.”
The book rounds up everything from a one-week reboot based on their gut-healing bone broth to mindful advice on mindful eating. Crucially, amidst the 140 new recipes, there are plenty of fast ones—all free from gluten, refined sugar and hydrogenated vegetable oils—for those of us short on time (um…everyone?).
Lately we’ve been crushing on their “so simple why didn’t we think of that?” super speedy technique for avocado boats, served three ways. The girls say, “Rich in satiating fats, these make real hunger-busters, especially if filled.” Their simple ideas (see below) provide a great way to squash a sugar craving or provide a 3 p.m. energy pick me-up. Packed with potassium—even more than bananas—and loaded with fiber, avocados are low in saturated fat but high in monounsaturated fat. The delicious 1970s-era starter smartly takes advantage of the hand-dandy mini crater left when you remove an avocado’s pit.
In short: Pop open an avocado, fill it and go to town. It’s even faster than avocado toast.
- 1 ripe avocado
- Sea salt and black pepper
- Cut into the avocado lengthwise, producing two long avocado halves that are still connected in the middle by the pit. Take hold of both halves and twist them in opposite directions until they naturally separate. The pit will remain in one half: remove the pit if serving the whole avocado or store the unused half (with the pit still in it) in the fridge in an airtight container, to stop it from going brown.
- Fill the hole of each avocado half with one of the following combinations, season with salt and pepper and serve immediately.
OLIVE OIL AND BALSAMIC VINEGAR
Fill with 1 tablespoon extra-virgin olive oil and a splash of aged balsamic vinegar.
LEMON AND HONEY DRIZZLE
Squeeze over some fresh lemon juice and drizzle with raw local honey. A tiny sprinkle of freshly ground cinnamon is also a nice touch.
COTTAGE CHEESE AND PAPRIKA
Add a spoonful of full-fat cottage cheese, topped with a dusting of paprika. Chopped spring onions and a pinch of ground cumin are delicious, too.
Reprinted from Good + Simple: Recipes to Eat Well and Thrive. Copyright © 2016 by Jasmine Hemsley and Melissa Hemsley. Photographs copyright © 2016 by Nick Hopper. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.