Meet our guest chef

Cajun Spiced Roasted Salmon Fillet Lemon Dill Yogurt Quinoa Tabbouleh Spinach Tomato Salad Cms

This month, we are shaking things up in the kitchen by welcoming guest chef Holly Sugars of Food Envy. Holly takes over the Rose & Mary menu with her signature healthy, international dishes that come in equally delicious adult and children’s versions.

Once a busy private chef traveling between yachts and ski chalets to cook for high profile households, Holly decided to slow down and deepen her relationship to food and health. Now her expertise includes nutritional therapy, raw food cooking classes, and even advice on developing the palates of fussy young eaters. Her mission is to help families find new and exciting ways to make healthy eating part of their routine.

With her global travels and 18-month-old daughter Effie as inspirations, Holly creates flavourful meals that appeal to both kids and grown-ups. And with her philosophy that food should be tasty, wholesome and nutritious, she is a natural choice for a ‘working vacation’ in the Rose & Mary kitchen!

Holly’s menu includes starters with Mediterranean touches, such as a slow-roasted beetroot houmous and kosheri - an Egyptian classic - made with wild rice and French lentils. Among the main courses, a cannellini bean, butternut squash and blue cheese gratin combines complex, rich ingredients, while its kid-friendly counterpart subs cheddar for blue cheese and steamed courgettes for raw.

Though it’s in her name, there’s no added sugar in Holly’s desserts. Her avocado and cacao pot treat is beloved by kids and adults alike for its creamy decadence.

Welcome Holly into your kitchen tonight with an order from her special guest chef menu!

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Superfoods to the Rescue

Superfoods 1000X667

If you’re facing a busy fall after a summer of guilty pleasures, we’re here to help you get back on track with your healthy goals. Our kitchen reopens today with fresh new recipes and motivation to get you excited about clean eating again. 

Today we debut a fall menu where you’ll find your all-time favourites, such as Lasagne alla Bolognese and Golden Cod. You’ll also discover some new creations which feature superfoods, ingredients known for being nutritional powerhouses. And in our hands, these foods are also known for being delicious. 

  • Kale 

Once used just to decorate salad bars, kale is now stealing the show. It’s one of the most nutritious plant foods under the sun, packed with antioxidants to promote healthy vision and vitamin C to promote skin elasticity and firmness. Add raw kale to your mixed greens, bake kale leaves into chips for an addictive snack, or steam kale for an easy green accompaniment to your dinner. You’ll find it on our menu in the popular Kale Salad with Fresh Crab and Avocado Dressing. 

  • Avocados 

Speaking of avocados ... this nutritious fruit is fat in a good way. Avocados are rich in monounsaturated fats, vitamins and minerals. Studies have linked eating avocados to reduced inflammation and reduced risk of cardiovascular disease. Thanks to their high fibre content, avocados improve digestion and are very satiating, helping you feel full longer. Look for them in our new Salmon with Broccoli and Avocado Cream (and get three superfoods in one dish!). 

  • Goji Berries

While new to us in the West, goji berries have been used in cooking and medicine for thousands of years in Tibet and China. Not only do gojis contain a pigment that helps protect skin from free-radical damage, they may help keep us mentally alert in addition to looking good. A study found that eating gojis can generate feelings of well-being and increase brain activity. Add gojis to your favourite trail mix to boost energy and performance. And enjoy them as a topping on our vegan Prashatn Lentil Stew. 

  • Alfalfa Sprouts

The process of sprouting releases an abundance of healthy enzymes, and the little green shoots themselves are high in vitamins and minerals, making them a perfect garnish for your meal. Alfalfa has been shown to aid digestion, flush out toxins, and build healthy strands of hair. Look for these and other sprouts to make appearances in our upcoming menu specials, and feel free to pile them on any dish you make this fall

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The secrets to going sugar-free

Sugars

If only sugar were easy to avoid. With a little willpower, we could cut out the daily soda and skip our afternoon visit to the vending machine. While these are important first steps, there’s a reason refined sugar is a $75 billion global industry: it’s everywhere.

You’ve heard us talk a lot about the sneaky ways of sugar, so we’re always pleased when major media address this issue. The BBC’s Good Food recently published a handy how-to guide to raising awareness of the added sugars in your diet. It’s worth a read for some good tips, and it also reminded us how Rose & Mary have cooked with these same “secrets” since we opened our doors. Here’s how we:

  • Ramp up the spice for flavour

The easy way out -- particularly in takeaway -- is to reach for the sugar (or MSG - yikes!) to bring out the flavours in a dish. We reach for high-quality seasonings instead. Our version of Sicilian Caponata, for example, uses briny capers, tart cider vinegar and slow cooking to caramelise the vegetables, resulting in a natural sweetness and complexity.

  • Balance carbs with lean protein and healthy fats

Our nutritionist-designed balanced meals help you ward off cravings and the highs and lows that come with carb-heavy dishes. Dishes like our Spanish Tortilla, which combines potato and eggs, or our Risotto with Salmon offer essential doses of healthy protein to steady your blood sugar and balance out the carbs. Healthy fats, such as the extra virgin olive oil in our dishes, help give you consistent energy throughout the day. 

  • Swap wholegrain for refined flours

We’ve been gluten-free since day one, leading us to creative uses of complex carbohydrates and whole grains. Our ever-popular Pasta alla Bolognese uses brown rice penne instead of the typical white flour version for an extra nuttiness and bite that complements the rich ragù sauce.

  • Substitute natural xylitol for refined sugar

We all love a sweet treat on occasion, and we’ve found a way to bake using the subtle sweetness of natural xylitol, which is derived from Finnish birch trees. Desserts such as our Chocolate Fondant and Lemon and Ginger Biscuits use light touches of this low-glycemic sweetener. For more on xylitol and its benefits, check out this blog post.

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