The Anti-Ageing Pantry


Clean healthy food is notoriously thought to be tasteless, dull and boring but nothing could be further from the truth and we have already discussed how important antioxidants and nutrients are to keep your skin and body at its best.

To show you how we’ve teamed up with Laura Santitni, chef, restaurateur and Umami expert (the 5th flavour) to share with us some of her incredible recipes from her book ‘At Home with Umami’ and her own Anti-Ageing Pantry. We discuss the anti-ageing parlour and simple but delicious meals that can be used for life not just during your 4 week programme.

Anti-Aging-Pantry-3Laura’s Quinoa & Asparagus Salad with Matcha Lemon Dressing

Serves 4


100g / ½ cup black or red quinoa (I prefer black because it is the crunchiest)

Sea salt

2 tablespoons olive oil

A bunch of asparagus spears, woody ends cut off

4 oranges

2 large avocados

1 large red onion, finely slices

Handful of mint, roughly chopped

Handful of basil, roughly chopped

4 large handfuls rocket/arugula leaves

(Vegetables can be replaces with seasonal vegetables)


1 garlic clove, crushed

Freshly squeezed juice of 1 lemon

½ teaspoon matcha green tea

Pinch of wasabi paste or powder to taste (optional)

Sea salt and freshly ground black pepper

Virgin olive oil

To serve

1 handful toasted pumpkin seeds


Rinse the quinoa in cold water and then cook in a large saucepan of salted boiling water for about 12-20 minutes (depending on the colour) until the grains become soft but still have some bite

Meanwhile, make the dressing by combining all the ingredients apart from the oil in a bowl and then whisk in the oil. Season to taste and set aside.

Once the quinoa is cooked, drain, stir through a little olive oil to stop it from sticking together and set aside to cool.

Steam or boil the asparagus until cooked and the stalks are al dente. Remove from the heat, drain and refresh under cold running water to fix the colour and set aside. Slice each stalk on the diagonal into thumb-length spears.

With a sharp knife cut down the sides of the oranges to remove the skin and pith and slice the orange into 1cm / ½ inch discs. Save any juice from the oranges and add to your dressing.

Peel and cut the avocados into large chunks.

Put all the salad ingredients, including the herbs and rocket/arugula, into a large serving dish and toss together.

To serve, pour the dressing (adding any reserved orange juice first) onto the salad and combine well.

Serve with a scattering of toasted pumpkin seed

Watch Laura and Margo in the Kitchen creating the Quinoa Salad

Get your own copy of Laura’s amazing recipe book “At Home with Umami”

Tags: , , , , , , ,

Leave a Reply