Boost energy levels and sleep quality with The Imperfect Nutritionist’s dishes

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Privacy NoticeJennifer Medhurst aka The Imperfect Nutritionist is known for sharing fun and accessible recipes to her 100,000 Tik Tok followers. She believes being healthy has nothing to do with eating a ‘perfect’ diet and instead encourages us all to enjoy plenty of treats. In her new book, she shares her complete guide to improving all aspects of your health and wellbeing, including boosting your energy levels, gut health, immunity and sleep quality. Instead of telling you what you can and can’t eat, Jennifer’s approach empowers you to decide what is best for you. Here are some of her favourite recipes. Dark Chocolate Bark

Delicious and super simple to make – the perfect indulgent treat

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Ingredients / Serves 4–5 2 x 100g bars of dark chocolate 1 tsp extra virgin olive oil Toppings seeds, such as flax seeds chia seeds hemp seeds sunflower seeds mixed nuts dried mulberries puffed rice dried coconut flakes Method Melt the dark chocolate in the microwave in 30-second bursts, stirring after each one. The chocolate is done when it’s about 90 per cent melted, keep stirring and the residual heat should melt the remaining pieces. Stir in the extra virgin olive oil. Pour the mixture onto a lined baking tray. Using a silicone or rubber spatula, spread the chocolate evenly over the centre area of the baking tray – aim for a thickness of about 5mm – it won’t reach the edges. Sprinkle the seeds, mixed nuts, dried mulberries, puffed rice and coconut flakes evenly over the chocolate. Place the tray on a flat surface in the fridge to harden for about 30 minutes (until firmly set), then remove and break into pieces. Enjoy! Store in an airtight container in the fridge for up to 2 months. Super Greens Soup

Turn nourishing veg into a deliciously rich, creamy soup

Ingredients / Serves 2 1 tablespoon extra virgin olive oil, for frying 1 onion 4 garlic cloves, crushed 1 broccoli (try to use the stalk as well), broken into florets and chopped up 200g frozen peas 200g spinach 600ml vegetable or chicken stock freshly chopped herbs, such as basil, mint, dill or coriander juice of 1 lemon salt and pepper Topping yoghurt or coconut milk freshly chopped herbs, such as basil, mint, dill or coriander pumpkin seeds Method Heat some extra virgin olive oil in a large pan over a medium heat. Add the onion and sauté for around 8 minutes until soft and translucent. Add the garlic and cook for a further minute. Pop in the broccoli, peas and spinach, then pour over the stock. Season with salt and pepper and bring to the boil. Reduce the heat to a simmer, cover and cook for 25 minutes. Stir through the herbs and lemon juice, then blitz the soup either with a stick blender or in a blender until completely smooth. Ladle into bowls and serve with a swirl of yoghurt, and some more herbs and pumpkin seeds scattered on top. Tomato and Ricotta Tart

This crowd-pleasing vegetarian tart tastes as good as it looks

Ingredients / Serves 6 110g 100 per cent rolled oats 60g gram flour 1 date, finely chopped 1 teaspoon dried oregano 1 teaspoon dried thyme pinch of salt 70ml extra virgin olive oil, plus extra for greasing 5 tablespoons cold water 4 medium vine tomatoes, sliced 2 large handfuls of mixed colour cherry tomatoes, halved Filling extra virgin olive oil, for frying 2 medium onions, diced 5 garlic cloves, chopped 500g ricotta 20g basil, finely chopped ½ teaspoon salt ½ teaspoon black pepper 3 free-range organic eggs, plus 2 yolks To serve serve with a big green salad Method Preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and grease a 23cm springform tin with extra virgin olive oil. Blend the oats into flour in a blender, then add the gram flour, date, oregano, thyme and salt. Pulse to combine, then gradually mix in the extra virgin olive oil. Add the water, a tablespoon at a time, until a dough forms. Press the dough into the prepared tin, forming a flat base. Poke the base with a fork to allow air to escape and then bake for 10–12 minutes until cooked through and slightly browned. Meanwhile, make the filling. Heat some extra virgin olive oil in a large frying pan over a low–medium heat and sauté the onions for 20 minutes or so, stirring from time to time until they are soft and sweet but haven’t taken on any colour. Add the garlic for the last 2 minutes of cooking. Set aside to cool. Grab a large bowl, add the ricotta and whisk it, ideally using an electric whisk. Then add the cooled onion and garlic mixture, the basil, salt and pepper, and mix until well incorporated. In a separate large mixing bowl, whisk the eggs and yolks together, preferably with an electric whisk, until light and airy. Add the ricotta and onion mixture carefully and work just until it is well incorporated. Pour over the pastry and bake for 45–50 minutes, or until just set. Arrange the tomatoes on a lined baking tray, cut side up, drizzle with extra virgin olive oil and season with salt and pepper, then sprinkle with the oregano and thyme. Roast in the oven for around 30 minutes until the edges are just starting to catch. Once everything is cooked, arrange the roasted tomatoes, cut-side up, on top of the tart, so they are touching. Serve immediately, or pop the tart back in the oven for a few minutes to serve warm-ish. (It can also be left to cool and served cold.) Serve with a big green salad. Veggie Pad Thai Noodles

This dish is bursting with flavour and takes minutes to make

Ingredients / Serves 2 120g flat rice noodles extra virgin olive oil, for frying 2 medium carrots, scrubbed and cut into thin batons 1 courgette, cut into thin batons 1 yellow pepper, cut into thin batons 1 large handful of bean sprouts 1 handful of fresh coriander, diced 1 red chilli, diced 2 spring onions, sliced 50g roasted peanuts, crumbled Dressing 3 tablespoons smooth peanut butter 1 tablespoon fish sauce 1 tablespoon light soy sauce or tamari juice of 1 lime, plus extra to serve (optional) thumb-sized piece of fresh ginger, skin on and grated 1 tablespoon maple syrup Method Cook the noodles in simmering water according to the packet instructions, then run under cold water and set aside. To make the dressing, pop all the ingredients in a small bowl and mix well. Place a pan over over a medium-high heat and add some extra virgin olive oil. Add the carrots, courgette, yellow pepper and beansprouts and stir-fry for 2–3 minutes or until tender and crisp. Be careful not to overcook the vegetables – they’ll get soggy and heavy. Once the vegetables are cooked, add the noodles and dressing, then stir in until they are warmed through, making sure everything is evenly coated. To serve, divide into bowls and top with the coriander, chilli, spring onions, peanuts and more fresh lime juice if you like. The Imperfect Nutritionist 7 Principles of Healthy Eating by Jennifer Medhurst. Published by Kyle Books. Photography: Nick Hopper READ NEXT: To read the very best of today’s OK! content from breaking news to Royals and TV – CLICK HERE 21 jaw-dropping revelations from Harry’s explosive memoir Spare 30-minute veggie meals on a budget that you’ll want to Instagram instantly Kelly Brook shares how to make your favourite takeaways for under 600 calories For all your daily celebrity news and gossip, sign up to OK!’s newsletter – CLICK HEREStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood

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