Eat healthy and feel good

Undated Handout Photo of wok-fried asparagus, oyster mushrooms and basil with avocado. See PA Feature FOOD Huang. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Huang.
Undated Handout Photo of wok-fried asparagus, oyster mushrooms and basil with avocado. See PA Feature FOOD Huang. Picture credit should read: PA Photo/Handout. WARNING: This picture must only be used to accompany PA Feature FOOD Huang.

Back in 2011, TV presenter and cookery writer Ching-He Huang began to suffer from allergic reactions, weight gain and tiredness.

As a healthy eater with a balanced diet, Taiwanese-born, London-based Huang couldn’t work out the cause of her health problems, and embarked on a diet detox to combat them.

After making changes, ditching processed grub and eating ‘clean’ - fresh greens, salads, soups and fruit - the self-taught chef started to notice an improvement in just two weeks.

“Through a process of elimination, I found out that it wasn’t the actual food or the ingredients I was allergic to, it was what the ingredients were covered or preserved in,” she recalls.

Huang discovered it was sulphites - used as preservatives in the production of some food and drinks - that were giving her the reactions and has poured her experience and findings into a book of healthy recipes, called Eat Clean: Wok Yourself To Health (Harper Thorsons, priced £16.99).

Dishes in the book include Nourishing Mixed Seafood Miso Broth; Garlic, Basil, Tomato, Aubergine and Soba Noodle, and Smoked Tofu With Dinosaur Kale.

Here’s one to try

Wok-fried asparagus, oyster mushrooms and basil with avocado (Serves one)

Ingredients

1tsp coconut oil

1 garlic clove, crushed, peeled and finely chopped

100g tender asparagus spears, washed and sliced in half, on an angle

50g grey oyster mushrooms, rinsed

3 cherry tomatoes, sliced in half

1tsp low-sodium light soy sauce

1 pinch of cracked black pepper

1 small handful of basil, sliced

1/2 avocado, peeled, stoned and sliced

Method

lHeat a wok (or pan) over a high heat and add the coconut oil. As the oil starts to melt, swirl it around the wok.

lAdd the garlic and stir-fry for a few seconds, then add the asparagus and oyster mushrooms, toss and cook for two to three minutes until the vegetables have softened a little.

lAdd the cherry tomatoes and soy sauce and toss together.

lSeason with the black pepper, then add the basil and stir through.

lTake off the heat and serve with the avocado.