Have Fun Eating Your Vegetables

Spinach and egg flatbread
Photo Credit: Issy Croker

Updated Aug 13, 2018 @ 1:16 pm

When we say, “detox,” do you think of juice cleanses, or other austere measures?

You probably don’t imagine a veggie omelette brimming with fresh herbs, or a hearty chickpea flatbread with spinach and an egg on top, do you?

We wouldn’t have either until we got our hands on Detox Kitchen Vegetables, a new cookbook by Lily Simpson, founder of British healthy-food delivery service Detox Kitchen. Though the book is all about vegetables and the recipes are also wheat and dairy free, they’re so creative and interesting and beautiful, it doesn’t feel like you’re limiting yourself or giving anything up.

Below are two recipes from the book—though they both feature eggs, you don’t have to consider them only for breakfast. Both would be delicious and satisfying any time of day.

Flatbreads Topped with Spinach and Egg

  • Serves: 4
Spinach and egg flatbread

Ingredients

  • A handful of caraway seeds
  • 250g (2 cups) chickpea flour
  • ½ - ¾ cups cold water
  • 15oz canned lima beans, drained and rinsed
  • 1 tbsp rapeseed (or canola) oil, plus extra for frying
  • 1 cup spinach
  • 4 eggs
  • Toasted pumpkin seeds to sprinkle
  • Flaked sea salt and cracked black pepper

Directions

  1. Toast the caraway seeds in a small dry frying pan until fragrant. Tip into a bowl and add the flour and a pinch each of salt and pepper. Gradually mix in enough water to create a thick batter. Chill for 2 hours.
  2. Preheat the oven to 400°F.
  3. To make the spinach mixture, place the butter beans, oil and a pinch each of salt and pepper in a food processor and blitz until smooth. Add the spinach and blitz again. Set aside.
  4. Heat a little oil in an 8 inch frying pan. Spoon in about a quarter of the batter, spreading it out with the back of the spoon to create a large pancake. Once golden on the base, flip over and cook the other side. As the flatbreads are cooked, transfer to a baking tray.
  5. When all the flatbreads are on the tray, smear the spinach mixture over them and crack an egg on to each. Bake for 2–3 minutes until the eggs are cooked. Season with salt and pepper. Sprinkle with the pumpkin seeds and serve.
Note:

This is my take on a florentine pizza. Instead of the traditional pizza base I use flatbreads made from chickpea (gram) flour, which is coarser than normal flour and has a distinct nutty flavor that tastes, unsurprisingly, a lot like chickpeas. The bright green topping is made from spinach and butter beans, with a baked egg to finish.

From Detox Kitchen Vegetables by Lily Simpson. Used by permission of Bloomsbury Publishing. Photography © Issy Croker.


Pea, Leek and Tarragon Omelette

  • Serves: 1
Pea leek omelette

Ingredients

  • 1 tsp rapeseed (or canola) oil
  • 1 medium leek, finely sliced
  • 150g shelled fresh peas (or thawed frozen peas)
  • A few fresh tarragon sprigs
  • 4 eggs
  • 50ml water
  • Flaked sea salt and cracked black pepper

Directions

  1. Heat the oil in a frying pan, add the leek and cook on a low heat until soft but not browned. Add the peas and tarragon and cook for a few more minutes until the peas are tender.
  2. Meanwhile, whisk the eggs in a bowl with the water and a pinch each of salt and pepper. Pour the egg mixture into the frying pan. Once browned on the base, fold the omelette in half and cook for a few more minutes until cooked throughout. Slide out of the pan to serve.
Note:

Peas and tarragon make a great combination, the aniseed flavour of the tarragon enhancing the
sweetness of the peas. Teamed with softly fried leeks, they make an indulgent omelette for weekend breakfasts.

From Detox Kitchen Vegetables by Lily Simpson. Used by permission of Bloomsbury Publishing. Photography © Issy Croker.