The Best Sirtfood Recipes


Prep time                                                                                                                                             sirtfood recipes
20 mins
Cook time
10 mins
Total time
30 mins

Notes: If preparing ahead of time, dress the salad 10 minutes before serving. Chicken can be replaced with beef mince, chopped prawns or fish. Vegetarians could use chopped mushrooms or cooked quinoa.

Serves: 2

For the chicken
* 1 teaspoon ghee or 1 tbsp coconut oil
* ½ medium brown onion, diced
* 250-300 g / 9 oz. chicken mince or diced up chicken thighs
* 1 large garlic clove, finely diced
* 1 teaspoon turmeric powder
* 1teaspoon lime zest
* juice of ½ lime
* ½ teaspoon salt + pepper
For the salad
* 6 broccolini stalks or 2 cups of broccoli florets
* 2 tablespoons pumpkin seeds (pepitas)
* 3 large kale leaves, stems removed and chopped
* ½ avocado, sliced
* handful of fresh coriander leaves, chopped
* handful of fresh parsley leaves, chopped

For the dressing
* 3 tablespoons lime juice
* 1 small garlic clove, finely diced or grated
* 3 tablespoons extra-virgin olive oil (I used 1 tablespoons avocado oil and * 2 tablespoons EVO)
*1 teaspoon raw honey
* ½ teaspoon wholegrain or Dijon mustard
* ½ teaspoon sea salt and pepper

1. Heat the ghee or coconut oil in a small frying pan over medium-high heat. Add the onion and sauté on medium heat for 4-5 minutes, until golden. Add the chicken mince and garlic and stir for 2-3 minutes over medium-high heat, breaking it apart.
2. Add the turmeric, lime zest, lime juice, salt and pepper and cook, stirring frequently, for a further 3-4 minutes. Set the cooked mince aside.
3. While the chicken is cooking, bring a small saucepan of water to boil. Add the broccolini and cook for 2 minutes. Rinse under cold water and cut into 3-4 pieces each.
4. Add the pumpkin seeds to the frying pan from the chicken and toast over medium heat for 2 minutes, stirring frequently to prevent burning. Season with a little salt. Set aside. Raw pumpkin seeds are also fine to use.
5. Place chopped kale in a salad bowl and pour over the dressing. Using your hands, toss and massage the kale with the dressing. This will soften the kale, kind of like what citrus juice does to fish or beef carpaccio – it ‘cooks’ it slightly.
6. Finally toss through the cooked chicken, broccolini, fresh herbs, pumpkin seeds and avocado slices.


Prep time: 15 mins Cook time: 15 mins Total time: 30 mins
Serves: 2
For the noodles
* 2-3 handfuls of kale leaves (removed from the stem and roughly cut)
* 150 g / 5 oz buckwheat noodles (100% buckwheat, no wheat)
* 3-4 shiitake mushrooms, sliced
* 1 teaspoon coconut oil or ghee
* 1 brown onion, finely diced
* 1 medium free-range chicken breast, sliced or diced
* 1 long red chilli, thinly sliced (seeds in or out depending on how hot you like it)
* 2 large garlic cloves, finely diced
* 2-3 tablespoons Tamari sauce (gluten-free soy sauce)
For the miso dressing
* 1½ tablespoon fresh organic miso
* 1 tablespoon Tamari sauce
* 1 tablespoon extra-virgin olive oil
* 1 tablespoon lemon or lime juice
* 1 teaspoon sesame oil (optional)

1. Bring a medium saucepan of water to boil. Add the kale and cook for 1 minute, until slightly wilted. Remove and set aside but reserve the water and bring it back to the boil. Add the soba noodles and cook according to the package instructions (usually about 5 minutes). Rinse under cold water and set aside.
2. In the meantime, pan fry the shiitake mushrooms in a little ghee or coconut oil (about a teaspoon) for 2-3 minutes, until lightly browned on each side. Sprinkle with sea salt and set aside.
3. In the same frying pan, heat more coconut oil or ghee over medium-high heat. Sauté onion and chilli for 2-3 minutes and then add the chicken pieces. Cook 5 minutes over medium heat, stirring a couple of times, then add the garlic, tamari sauce and a little splash of water. Cook for a further 2-3 minutes, stirring frequently until chicken is cooked through.
4. Finally, add the kale and soba noodles and toss through the chicken to warm up.
5.Mix the miso dressing and drizzle over the noodles right at the end of cooking, this way you will keep all those beneficial probiotics in the miso alive and active.

Serves 1
150g shelled raw king prawns, deveined
2 tsp tamari (you can use soy sauce if you are not avoiding gluten)
2 tsp extra virgin olive oil
75g soba (buckwheat noodles)
1 garlic clove, finely chopped
1 bird’s eye chilli, finely chopped
1 tsp finely chopped fresh ginger
20g red onions, sliced
40g celery, trimmed and sliced
75g green beans, chopped
50g kale, roughly chopped
100ml chicken stock
5g lovage or celery leavesInstructions:
Heat a frying pan over a high heat, then cook the prawns in 1 teaspoon of the tamari and 1 teaspoon of the oil for 2–3 minutes. Transfer the prawns to a plate. Wipe the pan out with kitchen paper, as you’re going to use it again.
Cook the noodles in boiling water for 5–8 minutes or as directed on the packet. Drain and set aside.
Meanwhile, fry the garlic, chilli and ginger, red onion, celery, beans and kale in the remaining oil over a medium–high heat for 2–3 minutes. Add the stock and bring to the boil, then simmer for a minute or two, until the vegetables are cooked but still crunchy.
Add the prawns, noodles and lovage/celery leaves to the pan, bring back to the boil then remove from the heat and serve.

340 calories • 3 of your SIRT 5 a day
Baking the salmon in the oven makes this salad so simple.
Serves 1 • Ready in 20 minutes

1 salmon fillet (130g)
40g mixed salad leaves
40g young spinach leaves
2 radishes, trimmed and thinly sliced
5cm piece (50g) cucumber, cut into chunks
2 spring onions, trimmed and sliced
1 small handful (10g) parsley, roughly chopped

For the dressing:
1 tsp low-fat mayonnaise
1 tbsp natural yogurt
1 tbsp rice vinegar
2 leaves mint, finely chopped
Salt and freshly ground black pepper

1 Preheat the oven to 200°C (180°C fan/Gas 6).
2 Place the salmon fillet on a baking tray and bake for 16–18 minutes until just cooked through. Remove from the oven and set aside. The salmon is equally nice hot or cold in the salad. If your salmon has skin, simply cook skin side down and remove the salmon from the skin using a fish slice after cooking. It should slide off easily when cooked.
3 In a small bowl, mix together the mayonnaise, yogurt, rice wine vinegar, mint leaves and salt and pepper together and leave to stand for at least 5 minutes to allow the
flavors to develop.
4 Arrange the salad leaves and spinach on a serving plate and top with the radishes, cucumber, spring onions and parsley. Flake the cooked salmon onto the salad and drizzle the dressing over.


244 calories
1/2 of your SIRT 5 a day

Chocolate at breakfast! Be sure to serve with a cup of green tea to give you plenty of SIRTs. The rice malt syrup can be substituted with maple syrup if you prefer.

Serves 8 • Ready in 30 minutes

200g jumbo oats
50g pecans, roughly
3 tbsp light olive oil
20g butter
1 tbsp dark brown sugar
2 tbsp rice malt syrup
60g good-quality (70%)
dark chocolate chips

1 Preheat the oven to 160°C (140°C fan/Gas 3). Line a large baking tray with a silicone sheet or baking parchment.

2 Mix the oats and pecans together in a large bowl. In a small non-stick pan, gently heat the olive oil, butter, brown sugar and rice malt syrup until the butter has melted and the sugar and syrup have dissolved. Do not allow to boil. Pour the syrup over the oats and stir thoroughly until the oats are fully covered.

3 Distribute the granola over the baking tray, spreading right into the corners. Leave clumps of mixture with spacing rather than an even spread. Bake in the oven for 20 minutes until just tinged golden brown at the edges. Remove from the oven and leave to cool on the tray completely.

4 When cool, break up any bigger lumps on the tray with your fingers and then mix in the chocolate chips. Scoop or pour the granola into an airtight tub or jar. The granola will keep for at least 2 weeks.
FRAGRANT ASIAN HOTPOT-SIRTFOOD RECIPES                      sirtfood recipes

185 calories
1 1/2 of you SIRT 5 a day
Serves 2 • Ready in 15 minutes

1 tsp tomato purée
1 star anise, crushed (or 1/4 tsp ground anise)
Small handful (10g) parsley, stalks finely chopped
Small handful (1Og) coriander, stalks finely chopped
Juice of 1/2 lime
500ml chicken stock, fresh or made with 1 cube
1/2 carrot, peeled and cut into matchsticks
50g broccoli, cut into small florets
50g beansprouts
1OOg raw tiger prawns
1OOg firm tofu, chopped
50g rice noodles, cooked according to packet instructions
50g cooked water chestnuts, drained
20g sushi ginger, chopped
1 tbsp good-quality miso paste

Place the tomato purée, star anise, parsley stalks, coriander stalks, lime juice and chicken stock in a large pan and bring to a simmer for 10 minutes.

Add the carrot, broccoli, prawns, tofu, noodles and water chestnuts and simmer gently until the prawns are cooked through. Remove from the heat and stir in the sushi ginger and miso paste.

Serve sprinkled with the parsley and coriander leaves.



Prep timesirtfood recipes
15 mins
Cook time
1 hour 15 mins
Total time
1 hour 30 mins

Incredible warming Moroccan spices make this healthy tagine perfect for chilly autumn and winter evenings. Serve with buckwheat for an extra health kick!

Serves: 4

2 tablespoons olive oil
1 red onion, sliced
2cm ginger, grated
3 garlic cloves, grated or crushed
1 teaspoon chilli flakes (or to taste)
2 teaspoons cumin seeds
1 cinnamon stick
2 teaspoons ground turmeric
800g lamb neck fillet, cut into 2cm chunks
½ teaspoon salt
100g medjool dates, pitted and chopped
400g tin chopped tomatoes, plus half a can of water
500g butternut squash, chopped into 1cm cubes
400g tin chickpeas, drained
2 tablespoons fresh coriander (plus extra for garnish)
Buckwheat, couscous, flatbreads or rice to serve


1.Preheat your oven to 140C.
2.Drizzle about 2 tablespoons of olive oil into a large ovenproof saucepan or cast iron casserole dish. Add the sliced onion and cook on a gentle heat, with the lid on, for about 5 minutes, until the onions are softened but not brown.
3.Add the grated garlic and ginger, chilli, cumin, cinnamon and turmeric. Stir well and cook for 1 more minute with the lid off. Add a splash of water if it gets too dry.
4.Next add in the lamb chunks. Stir well to coat the meat in the onions and spices and then add the salt, chopped dates and tomatoes, plus about half a can of water (100-200ml).
5.Bring the tagine to the boil and then put the lid on and put in your preheated oven for 1 hour and 15 minutes.
6.Thirty minutes before the end of the cooking time, add in the chopped butternut squash and drained chickpeas. Stir everything together, put the lid back on and return to the oven for the final 30 minutes of cooking.
7.When the tagine is ready, remove from the oven and stir through the chopped coriander. Serve with buckwheat, couscous, flatbreads or basmati rice.

If you don’t own an ovenproof saucepan or cast iron casserole dish, simply cook the tagine in a regular saucepan up until it has to go in the oven and then transfer the tagine into a regular lidded casserole dish before placing in the oven. Add on an extra 5 minutes cooking time to allow for the fact that the casserole dish will need extra time to heat up.


Serves 1
Preparation time:
35 – 40 minutes
Cooking time:
20 – 30 minutes

125-150 g Raw or cooked prawns (Ideally king prawns)
65 g Buckwheat pasta
1 tbsp Extra virgin olive oil
For arrabbiata sauce
40 g Red onion, finely chopped
1 Garlic clove, finely chopped
30 g Celery, finely chopped
1 Bird’s eye chilli, finely chopped
1 tsp Dried mixed herbs
1 tsp Extra virgin olive oil
2 tbsp White wine (optional)
400 g Tinned chopped tomatoes
1 tbsp Chopped parsley

1. Fry the onion, garlic, celery and chilli and dried herbs in the oil over a medium–low heat for 1–2 minutes. Turn the heat up to medium, add the wine and cook for 1 minute. Add the tomatoes and leave the sauce to simmer over a medium–low heat for 20–30 minutes, until it has a nice rich consistency. If you feel the sauce is getting too thick simply add a little water.
2. While the sauce is cooking bring a pan of water to the boil and cook the pasta according to the packet instructions. When cooked to your liking, drain, toss with the olive oil and keep in the pan until needed.
3. If you are using raw prawns add them to the sauce and cook for a further 3–4 minutes, until they have turned pink and opaque, add the parsley and serve. If you are using cooked prawns add them with the parsley, bring the sauce to the boil and serve.
4. Add the cooked pasta to the sauce, mix thoroughly but gently and serve.

Serves: 1
Preparation time:
10 – 15 minutes
Cooking time:
10 minutes


125-150 g Skinned Salmon
1 tsp Extra virgin olive oil
1 tsp Ground turmeric
1/4 Juice of a lemon
For the spicy celery
1 tsp Extra virgin olive oil
40 g Red onion, finely chopped
60 g Tinned green lentils
1 Garlic clove, finely chopped
1 cm Fresh ginger, finely chopped
1 Bire’s eye chilli, finely chopped
150 g Celery, cut into 2cm lengths
1 tsp Mild curry powder
130 g Tomato, cut into 8 wedges
100 ml Chicken or vegetable stock
1 tbsp Chopped parsley

# Heat the oven to 200C / gas mark 6.
# Start with the spicy celery. Heat a frying pan over a medium–low heat, add the olive oil, then the onion, garlic, ginger, chilli and celery. Fry gently for 2–3 minutes or until softened but not coloured, then add the curry powder and cook for a further minute.
# Add the tomatoes then the stock and lentils and simmer gently for 10 minutes. You may want to increase or decrease the cooking time depending on how crunchy you like your celery.
# Meanwhile, mix the turmeric, oil and lemon juice and rub over the salmon. # Place on a baking tray and cook for 8–10 minutes.
# To finish, stir the parsley through the celery and serve with the salmon.


Serves 1
Preparation time: 5 minutes

75 g Natural yoghurt
Juice of 1/4 of a lemon
1 tsp Coriander, chopped
1 tsp Ground turmeric
1/2 tsp Mild curry powder
100 g Cooked chicken breast, cut into bite-sized pieces
6 Walnut halves, finely chopped
1 Medjool date, finely chopped
20 g Red onion, diced
1 Bird’s eye chilli
40 g Rocket, to serve

Mix the yoghurt, lemon juice, coriander and spices together in a bowl. Add all the remaining ingredients and serve on a bed of the rocket.


Prep time
10 mins
Cook time
1 hour
Serves 4-6

Kind of Mexican Mole meets North African Tagine, this Spicy Chickpea Stew is unbelievably delicious and makes a great topping for baked potatoes, plus it just happens to be vegetarian, vegan, gluten free and dairy free. And it contains chocolate.


4-6 baking potatoes, pricked all over
2 tablespoons olive oil
2 red onions, finely chopped
4 cloves garlic, grated or crushed
2cm ginger, grated
½ -2 teaspoons chilli flakes (depending on how hot you like things)
2 tablespoons cumin seeds
2 tablespoons turmeric
Splash of water
2 x 400g tins chopped tomatoes
2 tablespoons unsweetened cocoa powder (or cacao)
2 x 400g tins chickpeas (or kidney beans if you prefer) including the chickpea water DON’T DRAIN!!
2 yellow peppers (or whatever colour you prefer!), chopped into bitesize pieces
2 tablespoons parsley plus extra for garnish
Salt and pepper to taste (optional)
Side salad (optional)


1.Preheat the oven to 200C, meanwhile you can prepare all your ingredients.
2.When the oven is hot enough put your baking potatoes in the oven and cook for 1 hour or until they are done how you like them.
3.Once the potatoes are in the oven, place the olive oil and chopped red onion in a large wide saucepan and cook gently, with the lid on for 5 minutes, until the onions are soft but not brown.
4.Remove the lid and add the garlic, ginger, cumin and chilli. Cook for a further minute on a low heat, then add the turmeric and a very small splash of water and cook for another minute, taking care not to let the pan get too dry.
5.Next, add in the tomatoes, cocoa powder (or cacao), chickpeas (including the chickpea water) and yellow pepper. Bring to the boil, then simmer on a low heat for 45 minutes until the sauce is thick and unctuous (but don’t let it burn!). The stew should be done at roughly the same time as the potatoes.
6.Finally stir in the 2 tablespoons of parsley, and some salt and pepper if you wish, and serve the stew on top of the baked potatoes, perhaps with a simple side salad.

125 calories
2 of your SIRT 5 a day
Serves 1 • Ready in 2 minutes
½ cucumber, peeled if preferred, halved, seeds removed and roughly chopped
30g young spinach leaves, stalks removed
100g red seedless grapes
100g cantaloupe melon, peeled, deseeded and cut into chunks
1 Blend together in a juicer or blender until smooth.
Prep time
5 mins
Cook time
25 mins
Total time
30 mins

Delicious and very nutritious this Kale and Red Onion Dhal with Buckwheat is quick and easy to make and naturally gluten free, dairy free, vegetarian and vegan.


1 tablespoon olive oil
1 small red onion, sliced
3 garlic cloves, grated or crushed
2 cm ginger, grated
1 birds eye chilli, deseeded and finely chopped (more if you like things hot!)
2 teaspoons turmeric
2 teaspoons garam masala
160g red lentils
400ml coconut milk
200ml water
100g kale (or spinach would be a great alternative)
160g buckwheat (or brown rice)

1.Put the olive oil in a large, deep saucepan and add the sliced onion. Cook on a low heat, with the lid on for 5 minutes until softened.
2.Add the garlic, ginger and chilli and cook for 1 more minute.
3.Add the turmeric, garam masala and a splash of water and cook for 1 more minute.
4.Add the red lentils, coconut milk, and 200ml water (do this simply by half filling the coconut milk can with water and tipping it into the saucepan).
5.Mix everything together thoroughly and cook for 20 minutes over a gently heat with the lid on. Stir occasionally and add a little more water if the dhal starts to stick.
6.After 20 minutes add the kale, stir thoroughly and replace the lid, cook for a further 5 minutes (1-2 minutes if you use spinach instead!)
7.About 15 minutes before the curry is ready, place the buckwheat in a medium saucepan and add plenty of boiling water. Bring the water back to the boil and cook for 10 minutes (or a little longer if you prefer your buckwheat softer. Drain the buckwheat in a sieve and serve with the dhal.

sirtfood recipes

100g potatoes, peeled and cut into 2cm dice
1 tbsp extra virgin olive oil
5g parsley, finely chopped
50g red onion, sliced into rings
50g kale, sliced
1 garlic clove, finely chopped
120–150g x 3.5cm-thick beef fillet steak or 2cm-thick sirloin steak
40ml red wine
150ml beef stock
1 tsp tomato purée
1 tsp cornflour, dissolved in 1 tbsp water

Heat the oven to 220ºC/gas 7.
Place the potatoes in a saucepan of boiling water, bring back to the boil and cook for 4–5 minutes, then drain. Place in a roasting tin with 1 teaspoon of the oil and roast in the hot oven for 35–45 minutes. Turn the potatoes every 10 minutes to ensure even cooking. When cooked, remove from the oven, sprinkle with the chopped parsley and mix well.

Fry the onion in 1 teaspoon of the oil over a medium heat for 5–7 minutes, until soft and nicely caramelised. Keep warm. Steam the kale for 2–3 minutes then drain. Fry the garlic gently in ½ teaspoon of oil for 1 minute, until soft but not coloured. Add the kale and fry for a further 1–2 minutes, until tender. Keep warm.

Heat an ovenproof frying pan over a high heat until smoking. Coat the meat in ½ a teaspoon of the oil and fry in the hot pan over a medium–high heat according to how you like your meat done.If you like your meat medium it would be better to sear the meat and then transfer the pan to an oven set at 220ºC/gas 7 and finish the cooking that way for the prescribed times.

Remove the meat from the pan and set aside to rest. Add the wine to the hot pan to bring up any meat residue. Bubble to reduce the wine by half, until syrupy and with a concentrated flavor.

Add the stock and tomato purée to the steak pan and bring to the boil, then add the cornflour paste to thicken your sauce, adding it a little at a time until you have your desired consistency. Stir in any of the juices from the rested steak and serve with the roasted potatoes, kale, onion rings and red wine sauce.


86 calories

1 – 1/2 of your SIRT 5 a day
Serves 2 • Ready in 3 minutes

2 tsp honey
1 cup freshly made green tea
10 baby kale leaves, stalks removed
1 ripe banana
40 g blackcurrants, washed and stalks removed
6 ice cubes

Stir the honey into the warm green tea until dissolved. Whiz all the ingredients together in a blender until smooth. Serve immediately.

Serves 1
50g buckwheat pasta(cooked according to the packet instructions)sirtfood recipes
large handful of rocket
small handful of basil leaves
8 cherry tomatoes,halved
1/2 avocado,diced
10 olives
1 tbsp extra virgin olive oil
20g pine nuts
Gently combine all the ingredients except the pine nuts and arrange on a plate or in a bowl,then scatter the pine nuts over the top.


Serves 2 • Ready in 10 minutes

2 wooden skewers, soaked in water for 30 minutes before use

8 large black olives

8 cherry tomatoes

1 yellow pepper, cut into 8 squares

½ red onion, cut in half and separated into 8 pieces

100g (about 10cm) cucumber, cut into 4 slices and halved

100g feta, cut into 8 cubes

For the dressing:

1 tbsp extra virgin olive oil

Juice of ½ lemon

1 tsp balsamic vinegar

½ clove garlic, peeled and crushed

Few leaves basil, finely chopped (or ½ tsp dried mixed herbs to replace basil and oregano)

Few leaves oregano, finely chopped

Generous seasoning of salt and freshly ground black pepper

1 Thread each skewer with the salad ingredients in the order: olive, tomato, yellow pepper, red onion, cucumber, feta, tomato, olive, yellow pepper, red onion, cucumber, feta.


342 calories

2 1/2 of your SIRT 5 a day

A warming and wintry curry. Easy to keep either refrigerated or frozen for another day.

Serves 4 • Ready in 45 minutes

1 tbsp rapeseed oil
1 large onion, chopped
4 cloves garlic, peeled and grated
1 large thumb (7cm) fresh ginger, peeled and grated
1 red chilli, deseeded and thinly sliced
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1 tsp paprika
1/2 tsp ground cumin
1 tsp salt
250g dried red lentils
1 litre boiling water
50g frozen soyaedamame beans
200g firm tofu, chopped into cubes
2 tomatoes, roughly chopped
Juice of 1 lime
200g kale leaves, stalks removed and torn

1 Put the oil in a heavy-bottomed pan over a low-medium heat. Add the onion and cook for 5 minutes before adding the garlic, ginger and chilli and cooking for a further 2 minutes. Add the turmeric, cayenne, paprika, cumin and salt. Stir through before adding the red lentils and stirring again.

2 Pour in the boiling water and bring to a hearty simmer for 10 minutes, then reduce the heat and cook for a further 20-30 minutes until the curry has a thick ‘•porridge’ consistency.

3 Add the soya beans, tofu and tomatoes and cook for a further 5 minutes. Add the lime juice and kale leaves and cook until the kale is just tender.


150g self-raising flour

200g caster sugar

60g cocoa

½ tsp salt

½ tsp fine espresso coffee, decaf if preferred

120ml milk

½ tsp vanilla extract

50ml vegetable oil

1 egg

120ml boiling water

For the icing:

50g butter, at room temperature

50g icing sugar

1 tbsp matcha green tea powder

½ tsp vanilla bean paste

50g soft cream cheese

SESAME CHICKEN SALAD-Sirtfood Recipessirtfood recipes

1 tbsp sesame seeds

1 cucumber, peeled, halved lengthways, deseeded with a teaspoon and sliced

100g baby kale, roughly chopped

60g pak choi, very finely shredded

½ red onion, very finely sliced

Large handful (20g) parsley, chopped

150g cooked chicken, shredded

For the dressing:

1 tbsp extra virgin olive oil

1 tsp sesame oil

Juice of 1 lime

1 tsp clear honey

2 tsp soy sauce

 SirtFood Mushroom Scramble Eggs-Sirtfood Recipessirtfood recipes

  • 2 eggs
  • 1 tsp ground turmeric
  • 1 tsp mild curry powder
  • 20g kale, roughly chopped
  • 1 tsp extra virgin olive oil
  • ½ bird’s eye chilli, thinly sliced
  • handful of button mushrooms, thinly sliced
  • 5g parsley, finely chopped
  • *optional* Add a seed mixture as a topper and some Rooster Sauce for flavor
  1. Mix the turmeric and curry powder and add a little water until you have achieved a light paste.
  2. Steam the kale for 2– 3 minutes.
  3. Heat the oil in a frying pan over a medium heat and fry the chilli and mushrooms for 2– 3 minutes until they have started to brown and soften.

Aromatic Chicken Breast with Kale, Red Onion, and Salsa-Sirtfood Recipes sirtfood recipes


120g skinless, boneless chicken breast

2 tsp ground turmeric

juice of ¼ lemon

1 tbsp extra virgin olive oil

50g kale, chopped

20g red onion, sliced

1 tsp chopped fresh ginger

50g buckwheat


To make the salsa, remove the eye from the tomato and chop it very finely, taking care to keep as much of the liquid as possible. Mix with the chilli, capers, parsley and lemon juice. You could put everything in a blender but the end result is a little different.

Heat the oven to 220ºC/gas 7. Marinate the chicken breast in 1 teaspoon of the turmeric, the lemon juice and a little oil. Leave for 5–10 minutes.

Heat an ovenproof frying pan until hot, then add the marinated chicken and cook for a minute or so on each side, until pale golden, then transfer to the oven (place on a baking tray if your pan isn’t ovenproof) for 8–10 minutes or until cooked through. Remove from the oven, cover with foil and leave to rest for 5 minutes before serving.

Meanwhile, cook the kale in a steamer for 5 minutes. Fry the red onions and the ginger in a little oil, until soft but not coloured, then add the cooked kale and fry for another minute.

Cook the buckwheat according to the packet instructions with the remaining teaspoon of turmeric. Serve alongside the chicken, vegetables and salsa.

Smoked Salmon Omelette-Sirtfood Recipes

Try this quick and easy Sirtfood dish packed with flavour and goodness.sirtfood recipes

Preparation time:
5 – 10 minutes
2 Medium eggs
100 g Smoked salmon, sliced
1/2 tsp Capers
10 g Rocket, chopped
1 tsp Parsley, chopped
1 tsp Extra virgin olive oil
Crack the eggs into a bowl and whisk well. Add the salmon, capers, rocket and parsley.
Heat the olive oil in a non-stick frying pan until hot but not smoking. Add the egg mixture and, using a spatula or fish slice, move the mixture around the pan until it is even. Reduce the heat and let the omelette cook through. Slide the spatula around the edges and roll up or fold the omelette in half to serve.

Green Tea Smoothie-Sirtfood Recipes

183 calories                                                                                                                    sirtfood recipes

1 of your SIRT 5 a day

This super-healthy smoothie uses matcha powder, which is a highly concentrated Japanese green tea. It can be found in specialist Asian or tea shops.

Serves 2 • Ready in 3 minutes

2 ripe bananas
250 ml milk
2 tsp matcha green tea powder
1/2 tsp vanilla bean paste (not extract) or a small scrape of the seeds from a vanilla pod
6 ice cubes
2 tsp honey

Simply blend all the ingredients together in a blender and serve in two glasses.



INGREDIENTSsirtfood recipes

20g miso
1 tbsp mirin
1 tbsp extra virgin olive oil
200g skinless cod fillet
20g red onion, sliced
40g celery, sliced
1 garlic clove, finely chopped
1 bird’s eye chilli, finely chopped
1 tsp finely chopped fresh ginger
60g green beans
50g kale, roughly chopped
1 tsp sesame seeds
5g parsley, roughly chopped
1 tbsp tamari
30g buckwheat
1 tsp ground turmeric


Mix the miso, mirin and 1 teaspoon of the oil. Rub all over the cod and leave to marinate for 30 minutes. Heat the oven to 220ºC/gas 7.

Bake the cod for 10 minutes.

Meanwhile, heat a large frying pan or wok with the remaining oil. Add the onion and stir-fry for a few minutes, then add the celery, garlic, chilli, ginger, green beans and kale. Toss and fry until the kale is tender and cooked through. You may need to add a little water to the pan to aid the cooking process.

Cook the buckwheat according to the packet instructions with the turmeric for 3 minutes.

Add the sesame seeds, parsley and tamari to the stir-fry and serve with the greens and fish.

Raspberry and Blackcurrant Jelly-Sirtfood Recipes

76 calories

2 of your SIRT 5 a day

Making a jelly in advance is a great way to prepare the fruit so that it is ready to eat first thing in the morning.

Serves 2 • Ready in 15 minutes + setting time

100g raspberries, washed
2 leaves gelatinesirtfood recipes
100g blackcurrants, washed and stalks removed
2 tbsp granulated sugar
300ml water

1 Arrange the raspberries in two serving dishes/glasses/moulds. Put the gelatine leaves in a bowl of cold water to soften.

2 Place the blackcurrants in a small pan with the sugar and 100ml water and bring to the boil. Simmer vigorously for 5 minutes and then remove from the heat. Leave to stand for 2 minutes.

3 Squeeze out excess water from the gelatine leaves and add them to the saucepan. Stir until fully dissolved, then stir in the rest of the water. Pour the liquid into the prepared dishes and refrigerate to set. The jellies should be ready in about 3-4 hours or overnight.

Apple Pancakes with Blackcurrant Compote-Sirtfood Recipes

337 calories

1 1/2 of you SIRT 5 a day

These pancakes are decadent but healthy. A great lazy morning treat.

Serves 4 • Ready in 20 minutes

75g porridge oats                                                                                    sirtfood recipes
125g plain flour
1 tsp baking powder
2 tbsp caster sugar
Pinch of salt
2 apples, peeled, cored and cut into small pieces
300ml semi-skimmed milk
2 egg whites
2 tsp light olive oil

For the compote:

120g blackcurrants, washed and stalks removed
2 tbsp caster sugar
3 tbsp water

1 First make the compote. Place the blackcurrants, sugar and water in a small pan. Bring up to a simmer and cook for 10-15 minutes.

2 Place the oats, flour, baking powder, caster sugar and salt in a large bowl and mix well. Stir in the apple and then whisk in the milk a little at a time until you have a smooth mixture. Whisk the egg whites to stiff peaks and then fold into the pancake batter. Transfer the batter to a jug.

3 Heat 1/2 tsp oil in a non-stick frying pan on a medium-high heat and pour in approximately one quarter of the batter. Cook on both sides until golden brown. Remove and repeat to make four pancakes.

4 Serve the pancakes with the blackcurrant compote drizzled over.

 SIRT Fruit Salad- Sirtfood Recipes

172 caloriessirtfood recipes

3 of your SIRT 5 a day

This fruit salad is packed full of the best fruit SIRTs.

Serves 1 • Ready in 10 minutes

½ cup freshly made green tea
1 tsp honey
1 orange, halved
1 apple, cored and roughly chopped
10 red seedless grapes
10 blueberries

1 Stir the honey into half a cup of green tea. When dissolved, add the juice of half the orange. Leave to cool.

2 Chop the other half of the orange and place in a bowl together with the chopped apple, grapes and blueberries. Pour over the cooled tea and leave to steep for a few minutes before serving.

sirtfood recipes



  • 120g walnuts
  • 30g dark chocolate (85 per cent cocoa solids), broken into pieces; or cocoa nibs
  • 250g Medjool dates, pitted
  • 1 tbsp cocoa powder
  • 1 tbsp ground turmeric
  • 1 tbsp extra virgin olive oil
  • the scraped seeds of one vanilla pod or 1 tsp vanilla extract
  • 1–2 tbsp water


Place the walnuts and chocolate in a food processor and process until you have a fine powder.

Add all the other ingredients except the water and blend until the mixture forms a ball. You may or may not have to add the water depending on the consistency of the mixture – you don’t want it to be too sticky.

Using your hands, form the mixture into bite-sized balls and refrigerate in an airtight container for at least one hour before eating them.

You could roll some of the balls in some more cocoa or desiccated coconut to achieve a different finish if you like.

They will keep for up to one week in your fridge.



20g buckwheat flakessirtfood recipes

10g buckwheat puffs

15g coconut flakes or desiccated coconut

40g Medjool dates, pitted and chopped

15g walnuts, chopped

10g cocoa nibs

100g strawberries, hulled and chopped

100g plain Greek yoghurt (or vegan alternative, such as soya or coconut yoghurt)


Mix all of the above ingredients together, only adding the yoghurt and strawberries before serving if you are making it in bulk.




Serves 4 


400g firm tofu, cut into large cubes
1 tbsp cornfloursirtfood recipes
1 tbsp water
125ml chicken stock
1 tbsp rice wine
1 tbsp tomato purée
1 tsp brown sugar
1 tbsp soy sauce
1 clove garlic, peeled and crushed
1 thumb (5cm) fresh ginger, peeled and grated 1 tbsp rapeseed oil
100g shiitake mushrooms, sliced
1 shallot, peeled and sliced
200g pak choi or choi sum, cut into thin slices 400g pork mince (10% fat)
100g beansprouts
Large handful (20g) parsley, chopped

Here’s how:

  • Lay out the tofu on kitchen paper, cover with more kitchen paper and set aside.
  • In a small bowl, mix together the cornflour and water, removing all lumps. Add the chicken stock, rice wine, tomato purée, brown sugar and soy sauce. Add the crushed garlic and ginger and stir together.
  • In a wok or large frying pan, heat the oil to a high temperature. Add the shiitake mushrooms and stir-fry for 2–3 minutes until cooked and glossy. Remove the mushrooms from the pan with a slotted spoon and set aside. Add the tofu to the pan and stir-fry until golden on all sides. Remove with a slotted spoon and set aside.
  • Add the shallot and pak choi to the wok, stir-fry for 2 minutes, then add the mince. Cook until the mince is cooked through, then add the sauce, reduce the heat a notch and allow the sauce to bubble round the meat for a minute or two. Add the beansprouts, shiitake mushrooms and tofu to the pan and warm through. Remove from the heat, stir through the parsley and serve immediately.

Tuscan Bean Stew-Sirtfood Recipes


  • 1 tbsp extra virgin olive oil
  • 50g red onion, finely chopped
  • 30g carrot, peeled and finely choppedsirtfood recipes
  • 30g celery, trimmed and finely chopped
  • 1 garlic clove, finely chopped
  • ½ bird’s eye chilli, finely chopped (optional)
  • 1 tsp herbes de Provence
  • 200ml vegetable stock
  • 1 x 400g tin chopped Italian tomatoes
  • 1 tsp tomato purée
  • 200g tinned mixed beans
  • 50g kale, roughly chopped
  • 1 tbsp roughly chopped parsley
  • 40g buckwheat


Place the oil in a medium saucepan over a low–medium heat and gently fry the onion, carrot, celery, garlic, chilli(if using) and herbs, until the onion is soft but not colored.
Add the stock, tomatoes and tomato purée and bring to the boil. Add the beans and simmer for 30 minutes.
Add the kale and cook for another 5–10 minutes, until tender, then add the parsley.
Meanwhile, cook the buckwheat according to the packet instructions, drain and then serve with the stew.

Salmon Sirt Super Salad-Sirtfood Recipes

Makes 1


50g rocketsirtfood recipes
50g chicory leaves
100g smoked salmon slices (you can also use lentils, cooked chicken breast or tinned tuna)
80g avocado, peeled, stoned and sliced
40g celery, sliced
20g red onion, sliced
15g walnuts, chopped
1 tbs capers
1 large Medjool date, pitted and chopped
1 tbs extra-virgin olive oil
Juice ¼ lemon
10g parsley, chopped
10g lovage or celery leaves, chopped


Arrange the salad leaves on a large plate. Mix all the remaining ingredients together and serve on top of the leaves.