Some fruit and veg, a handful of lean protein and a portion of grains or pulses makes the perfect salad meal. Lily shares her top salad recipes with Sainsbury's Magazine.
Did you catch us in Metro? We've extracted the article below but to read it on the Metro.co.uk website, click here.
Lily Simpson is a powerhouse. She may not seem so on the surface, but this softly-spoken woman is creating a small empire from her London home.
Lily, who is mother to Finn, three, and Eva, one, runs her successful healthy-eating business, Detox Kitchen, but has somehow found the time to write her second book, Detox Kitchen Vegetables, which is perfect for those either wanting to totally overhaul their diet or just eat more vegetables without foregoing flavour.
Detox Kitchen was launched in 2012 and, aside from offering a bespoke home-delivery service, operates delis in Fitzrovia and Soho while Lily sells Detox Kitchen salads in Planet Organic and Selfridges.
As we chat in her immaculate kitchen, she prepares a delicious radish and quinoa salad alongside baked aubergines with preserved lemon yoghurt, both from her new book. Between tasting pumpkin seeds, snatching fresh mint from the garden, having her photograph taken and prepping quinoa before the kids arrive home, she tells me how her business came about.
‘I had been working in property and started catering for property companies. I eventually got my own kitchen and ran my own catering company, Lily’s Lovely Bites. I knew I wanted to start my own business and one that was scalable, rather than a lifestyle business. I was exploring ideas and, randomly, a friend had just had a baby and she asked me if I could make her some healthy food. I delivered her breakfast, lunch and dinner and that’s how it started.’
Enter any bookstore these days and it’s clear the health-food industry is well catered for but that wasn’t the case when Lily started.
‘Back then, diet food was just diet food. It was bland and not about whole food and nutrition. It was low fat and no carbs. There was no business plan. I launched two packages — vegan and protein — and at that point I was up at 3am, making food and doing deliveries.
‘I had a basic principle — lunch had to have grains or pulses and two or three portions of fruit and for dinner it had to be grain-free but with loads of vegetables — I had about ten or 15 clients when I started. Then the health-food industry went nuts and I got a lot of clients through word of mouth.’
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