Dine & Cook | Alternative food journalism

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For many, healthy eating is a good idea. But for an unfortunate few, it can be a matter of life and death.

Take for example, author and British television personality Sally Bee. The healthy, energetic wife and mother of three experienced the unimaginable horror of facing death at the age of 36. It was only after living through three heart attacks in a week that she was diagnosed with an extraordinarily rare heart defect. The one in a million diagnoses is a death sentence to many, but only served as a wakeup call for Bee. So began her crusade against the high-fat, low-nutrition, processed junk food of Britain and the obesity epidemic it’s caused.

With a new found appetite for life and desire to spread the gospel, Bee’s first foray into cookbooks, "The Secret Ingredient" is a testament to healthy living that was so closely cut short. First written and sold in Britain, Bee’s intensely intimate story and celebration of healthy living is now available for the first time stateside.

"The Secret Ingredient’s" recipes are light and nutritious and exciting. Simple, approachable meals for every night of the week, and other, heavier meals for special occasions are accompanied by stunning photos of her family and her vibrant, colorful food. Starting off with healthy alternatives to heavy soups and fat-laden dips, it proves not only can health food be exciting, but inspirational. From stuffed tomatoes and a pomegranate couscous to chicken casserole and even desserts, Bee’s ambitious goal is not only laid out in full, but her heartening words and no nonsense attitude are all the encouragement the reader needs to maintain a healthful outlook on food and life or kick start a major life change.

Of course, diet is only one part of an overarching lifestyle shift. And interspersed throughout the pages of recipes for ratatouille, lasagna, beef stew and stir fry are the tips, tricks and strong-willed words of wisdom that can only be expressed by someone who lived through the worst-case scenario and came out the other side as a stronger and more grateful person.

Bee’s approach to cooking is as ambitious as it is pragmatic. It’s unlike other cookbooks of similar themes. There are recipes involving red meat here. Butter is listed among the ingredients. Bacon, too. All things in moderation of course. Bee outlines exactly how much of each to use, how often you should consume them, and even goes so far as to assure the reader that yes, on occasion, it’s okay to indulge. She even justifies the inclusion of vilified ingredients like eggs and potatoes, and makes the case that when cooked properly, the health benefits of these so-called “dietary offenders” far outweigh any perceived risks.

From an emotionally gripping foreword and account of her time in a hospital bed to her colorful, healthful and delicious recipes, The Secret Ingredient, simply put, is essential for anyone who values their health as much as how they maintain it.

Orange and Peach Filo Parcels
These low-fat parcels (pockets) are like golden presents wrapped in brown paper. It’s only when you open them up and taste the insides that you appreciate the flavour and aroma of the cooked fruit and sweet maple syrup.

Makes 6 parcels

• 3 oranges
• 3 peaches or nectarines
• 2 tbsp maple syrup
• ½ cup water
• 1 tbsp light olive oil
• 12 sheets fib (phyllo) 7in squares
• Icing (confectioners ) sugar, to dust
• 3 ½ in diameter ramekin dishes

Instructions:

1. Preheat the oven to 200°C/400°F/Gas mark 6.
2. Using a small knife, remove the peel and pith from the oranges and cut in between each segment.
3. Wash and slice up the peaches or nectarines into similar sized pieces as the orange segments.
4. Put the fruit, maple syrup and water into a large pan and simmer over a medium heat for 3 minutes. Take off the heat and strain over a jug (pitcher), saving the juices for later. Lightly oil the ramekins.
5. Brush one of the fib (phyllo) squares with a little oil, then lay another square on top and brush again. Turn over so that the greased side is facing down, then gently push the double fib square into a ramekin.
6. Repeat with the remaining pastry to line the remaining ramekins.
7. Divide the fruit among the ramekins. Gather up the fib edges and twist together lightly to seal. Transfer ramekins to a non-stick baking sheet and bake for 25-30 minutes, or until crisp and golden.
8. While your parcels are cooking, pour the juices into a small saucepan and simmer until reduced by half.
9. When the parcels are cooked, remove from the ramekins and put onto plates. Dust with icing (confectioners’) sugar and serve with the reduced juice poured over. Yummy!

From The Secret Ingredient by Sally Bee, copyright 2010 Sterling Publishing Co.

Peppery Lemon Monkfish
Try serving with a sachet of "express rice." Great if you’re in a hurry!

Serves 4

• 1 lb 2oz monkfish (angler fish) fillet, skinned and cut into 1 ½ in chunks
• 1 tbsp Black Pepper and Garlic Crush (see page 106)
• 2 tbsp olive oil
• 1 onion, peeled and finely sliced
• 2 red and 2 yellow (bell) peppers, deseeded and thinly sliced
• 2 cups sugarsnap peas, halved lengthways
• Grated zest and juice of 1 lemon
• Handful of fresh basil, torn, to garnish

1. Place the monkfish (angler fish) chunks in a bowl with the black pepper and garlic crush. Marinate for 10 minutes or so.
2. Heat a wok or large frying pan over a high heat and add 1 tablespoon vegetable oil. Add the onion and stir-fry for 1 minute. Stir in the (bell) peppers and sugar snap peas and continue stir-frying for about 5 minutes. Remove the vegetables to a plate using a slotted spoon.
3. Add the remaining oil to the pan, then add the marinated monkfish and stir-fry on a gentle heat for about 4 minutes, carefully turning the chunks so as not to break them up, until the fish is cooked through and flakes easily.
4. Add the lemon zest and Juice, and return the stir-fried vegetables to the pan to heat through, stirring for 2-3 minutes. Scatter over the basil and serve at once on a bed of rice.

From The Secret Ingredient by Sally Bee, copyright 2010 Sterling Publishing Co.