About the Author
Pippa Cuthbert was born in New Zealand. Her degrees in Nutrition and Food Science, and her passion for food and travel, led her to London where she is now based. Pippa works as a freelance food stylist, food writer and recipe developer, both in New Zealand and in the U.K. She enjoys spending any spare time traveling the world in search of new culinary adventures.
Lindsay Cameron Wilson is from eastern Canada. After a year spent living and eating in the south of France, Lindsay¹s love for writing and her passion for food led her to cooking school, then on to a degree in journalism. She lives in London and works as a food writer, recipe tester and stylist.
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In the beauty bar at London's Harvey Nichols store, they wash hair with pomegranate juice; Nigella Lawson prefers them glistening over grilled eggplant. We like to drink them, strained, not shaken.
1 pomegranate, halved and deseeded
1 passion-fruit, halved and pulp scooped out
3 Tbsp. live yogurt
Carefully blend the pomegranate seeds, then strain through a fine mesh strainer. Stir in passion-fruit pulp and yogurt.
Pomegranate skins are extremely bitter, so never toss a whole pomegranate into a juice. Instead cut them in half, tap out the seeds, blend then strain.
In medieval times sage was thought to be medicinal -- it had a reputation for having restorative powers -- this may still be true today.
2 oranges, peeled
1 lemon, peeled
6 sage leaves
4 ice cubes
Juice the oranges, lemon, and sage together. Pour over ice.
Sage is a calming herb and has also been shown to reduce hot flashes during the menopause.
Citrus fruits collectively constitute the third most popular group of fruits; only apples and pears and bananas and plantains surpass them in quantity purchased and consumed.