Portobello Burger

I love the idea of using Portobello mushrooms as the buns of a burger – they are melt-in-the-mouth delicious as well. I like to sandwich them with fresh greens plus some Broccoli pesto and Cashew cheese and serve them with special fries.

 HONESTLY HEALTHY CLEANSE by Natasha Corrett. Hodder & Stoughton Publishers 2015.

Serves 2

4 Portobello mushrooms

a pinch of Himalayan pink salt

Broccoli pesto

20g rocket

1 large vine tomato, sliced

1 spring onion, sliced

10g flat leaf parsley, leaves picked

Cashew cheese

1 tbsp raw sesame seeds

1 tbsp sunflower oil

almond-crusted courgette fries

Preheat the oven to 170°C/gas mark 3.

Carefully cut the stalks off the mushrooms and massage the oil into the caps. Place them on a baking tray, with the gills facing uppermost, and sprinkle with salt. Bake for 10 minutes, then turn them over and bake for a further 5 minutes.

To serve, put a mushroom cap on a plate, add a dollop of broccoli pesto, then some rocket and a slice of tomato along with some spring onion and parsley. Place another mushroom cap on the plate and spread some cashew cheese on it, then sit it on top of the vegetables to form the top half of ‘bun’. Sprinkle with sesame seeds to make it look like a real burger.

Serve with the courgette fries, sprinkle with apple cider vinegar and salt for an authentic chip flavour.

 Almond-crusted courgette fries

If, like me, you get cravings for traditional fries but they make you feel groggy afterwards, try out these tasty and healthy alternatives. As well as adding a coating of protein, the ground almonds crisp up the fries – perfect! Enjoy them with the Portobello burger, or even as a great garnish for a salad.

 HONESTLY HEALTHY CLEANSE by Natasha Corrett. Hodder & Stoughton Publishers 2015.

Serves 2

2 courgettes

a pinch of Himalayan pink salt

100g ground almonds

2 tbsp sunflower oil

Preheat the oven to 170°C/gas mark 3.

Slice the courgettes into long, chip-like shapes – the thinner they are, the crunchier they will become.

Combine the salt and almonds in a wide shallow bowl.

Massage the courgette ‘chips’ with the oil, then roll them into the almond mixture. Place on a baking sheet and bake for 15–20 minutes until they start to brown. Remove from the oven and serve immediately.

Cashew cheese

Here’s a fantastic cheese replacement that’s dairy-free. As well as being perfect with the Portobello burgers, you can spread it on toast or crackers as a snack, add it to salads, or stir it through pasta to give it that creamy texture.

Makes a small kilner jar

250g raw cashews

150ml water

15g nutritional yeast

juice of ½ lemon

1 clove garlic

Soak the cashews in the water for 30 minutes if using a high-speed blender. If using a standard blender, soak them for at least 2 hours: they need to be extra soft.

Put all the ingredients, including the cashews’ soaking water, into the blender and whizz until velvety smooth. Pour into a clean jar and pop into the fridge to cool and set.

© Natasha Corrett.  Recipe taken from Honestly Healthy Cleanse by Natasha Corrett (Hodder & Stoughton £25) Available to buy here.