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3 Super-Tasty Healthy Recipes For A Good Life!

With the first May Bank Holiday in sight (hooray!) we’re already busy making plans to fill our three days off. First on our tick-list? Brush up on our culinary skills! We’ll be the first to admit that we’re not the most talented when it comes to kitchen adventures but, thankfully, the duo behind one of our favourite London food spots – The Good Life Eatery – are about to change all that! Iranian-American entrepreneurs, Yasmine and Shirin, are putting healthy eating on our radar with their awesome new cookbook that’s out today. It’s packed with good-for-you recipes that are bursting with flavour and foolproof to follow (oh, and they’re totally Instagrammable, too!). Read on for the three mouthwatering recipes that we’ll be perfecting this weekend…


ACAI BOWL (Serves 4)

Acai Bowl

For the acai purée:
– 100g frozen acai (frozen packs found at Whole Foods or Amazon)
– 120g whole strawberries, hulled
– 75ml orange juice (or any juice) or almond milk
– 4 ripe bananas, peeled and roughly chopped
– ½ large avocado or 1 small, peeled, stoned and roughly chopped
– 15g honey (optional)

To serve (per bowl):
– 75g gluten-free granola
– ¼ of the acai purée (see recipe above)
– 5 slices of banana
– 4 slices of strawberry
– a sprinkle of bee pollen
– 4 blueberries
– You will need a Vitamix or a high speed blender


1. Put the frozen acai, strawberries, juice or milk, bananas, avocado and honey, if using, into a large blender and blend until it is a smooth purée.

2. Put the granola into a serving bowl, pour the acai purée over the top, then tap the bowl gently on the work surface to make sure the purée covers the granola evenly. Arrange the fruit on top, with a sprinkle of bee pollen and serve.

Thai Lettuce Chicken Cups (Serves 4)

Thai Lettuce Chicken Cups
– 75g courgette, roughly chopped
– 50g white button mushrooms
– 2 kaffir lime leaves
– ½ red chilli, deseeded
– 5g fresh ginger
– 10g fresh coriander
– 2 garlic cloves, peeled
– 2 tbsp red Thai curry paste
– 2 tbsp lime juice
– 2 tbsp honey
– 1½ tbsp tamari or soy sauce
– 2½ tbsp sesame oil
– 100ml water
– 2 tbsp coconut oil
– 375g white chicken mince
– 3–4 heads of Baby Gem lettuce, leaves removed
– fresh sliced red chilli, to garnish

For the dipping sauce:
– 100g mirin or rice vinegar
– 250ml tamari or soy sauce
– 100ml sesame oil
– 150g honey
– 25g piece of ginger, peeled
– 40g garlic cloves, peeled

For the avocado butter:
– 2 ripe avocados, peeled and stoned
– 100ml extra virgin olive oil
– 1 tbsp lime juice
– sea salt
– 3 tbsp water
– 10g coriander, roughly chopped
– You will need a food processor


1. To make the dipping sauce, put all the ingredients into a saucepan and bring to the boil. Allow the sauce to boil rapidly for 5 minutes, then transfer to a blender and blend until smooth. Now you want to remove all the bits, so pass the sauce through a fine sieve. Leave to cool and it’s ready to serve with the lettuce cups.

2. Put the courgette, mushrooms, lime leaves, chilli, ginger, coriander and garlic into a food processor and pulse a few times until everything is in small pieces. You do not want to make a paste. Set aside.

3. Stir the curry paste, lime juice, honey, tamari, sesame oil and water in another bowl. Set aside.

4. Place a large saucepan over a high heat. Melt 1 tablespoon of coconut oil, then add the chicken mince and cook until slightly browned, about 3-4 minutes. Lower the heat to medium–high. Add all the pulsed vegetables and cook for a further 3–4 minutes then add all the wet ingredients. Cook for about 15 minutes, or until the liquid has almost fully absorbed then remove the pan from the heat and leave to cool.

5. To serve, place the lettuce cups on a serving plate and smear a spoonful of avocado butter along the leaf. Add a spoonful of the chicken mince and top with a few pieces of red chilli and some dipping sauce. Fold like a taco and enjoy!

For the avocado butter:
1. Put all the ingredients into a food processor and blitz until completely smooth. Use immediately to prevent any browning of the avocado.

Gluten-Free Chocolate Chip Cookies (Makes 10 – 12)


– 2 eggs
– 100g coconut oil, melted
– 100g coconut sugar
– 80g maple syrup
– 2 tsp vanilla paste
– 100g gluten-free oats,blitzed into a flour
– 90g gram flour
– 1 tsp bicarbonate of soda
– ½ tsp baking powder
– 175g dark chocolate chips


1. Preheat the oven to 175°C/347°F/Gas mark 4 and line a baking tray with parchment paper.

2. Combine the eggs, melted coconut oil, coconut sugar, maple syrup and vanilla paste in a bowl and whisk well by hand.

3. In another bowl, combine the oats, gram flour, bicarbonate of soda, baking powder, chocolate chips and sea salt. Add the dry ingredients to the wet ingredients and combine well. Scoop the batter into 10–12 small balls and lightly flatten with fingers onto two lined baking trays.

4. Bake in the hot oven for 10 minutes, then rotate the tray for an even bake and bake for 5 more minutes. Remove from the oven and leave to cool on the tray.

Extracted from The Good Life Eatery Cookbook By Shirin Kouros And Yasmine Larizadeh (Ebury Press, £20). Photography by Toby Glanville. Illustrations by Marco Zamora.