Turkey Escalope with sage, caper and parsley, and spiced cauliflower ‘couscous’-New Sirtfood Recipes
*150g cauliflower, roughly chopped
*1 clove garlic, finely chopped
*40g red onion, finely chopped
*1 bird’s eye chilli, finely chopped
*1tsp fresh ginger, finely chopped
*2tbsp extra virgin olive oil
*2tsp ground turmeric
*30g sun-dried tomatoes, finely chopped
*10g parsley
*150g turkey escalope
*1tsp dried sage
*Juice 1/2 lemon
*1tbsp capers
1 Place the cauliflower in a food processor and pulse in 2-second bursts to finely chop it until it resembles couscous. Set aside. Fry the garlic, red onion, chilli and ginger in 1tsp of the oil until soft but not coloured. Add the turmeric and cauliflower and cook for 1 minute. Remove from the heat and add the sun-dried tomatoes and half the parsley.
2 Coat the turkey escalope in the remaining oil and sage then fry for 5-6 minutes, turning regularly. When cooked, add the lemon juice, remaining parsley, capers and 1tbsp water to the pan to make a sauce, then serve.
Choc Chip Granola-New Sirtfood Recipes
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
chopped
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.
Sirtfood Diet’s Braised Puy Lentils-New Sirtfood Recipes
Serves: 1
Preparation time: 40 – 50 minutes
Ingredients
8 Cherry tomatoes, halved
2 tsp Extra virgin olive oil
40 g Red onion, thinly sliced
1 Garlic clove, finely chopped
40 g Celery, thinly sliced
40 g Carrots, peeled and thinly sliced
1 tsp Paprika
1 tsp Thyme (dry or fresh)
75 g Puy lentils
220 ml Vegetable stock
50 g Kale, roughly chopped
1 tbsp Parsley, chopped
20 g Rocket
Method
1. Heat your oven to 120ºC/gas ½.
2. Put the tomatoes into a small roasting tin and roast in the oven for 35–45 minutes.
3. Heat a saucepan over a low–medium heat. Add 1 teaspoon of the olive oil with the red onion, garlic, celery and carrot and fry for 1–2 minutes, until softened. Stir in the paprika and thyme and cook for a further minute.
4. Rinse the lentils in a fine-meshed sieve and add them to the pan along with the stock. Bring to the boil, then reduce the heat and simmer gently for 20 minutes with a lid on the pan. Give the pan a stir every 7 minutes or so, adding a little water if the level drops too much.
5. Add the kale and cook for a further 10 minutes. When the lentils are cooked, stir in the parsley and roasted tomatoes. Serve with the rocket drizzled with the remaining teaspoon of olive oil.
Sirtfood Diet’s Shakshuka-New Sirtfood Recipes
Enjoy this healthy recipe of spicy baked eggs and kale
Serves: 1
Preparation time: 40 minutes
Ingredients
1 tsp Extra virgin olive oil
40g Red onion, finely chopped
1 Garlic clove, finely chopped
30g Celery, finely chopped
1 Bird’s eye chilli, finely chopped
1 tsp Ground cumin
1 tsp Ground turmeric
1 tsp Paprika
400g Tinned chopped tomatoes
30g Kale, stems removed and roughly chopped
1 tbsp Chopped parsley
2 Medium eggs
Method
1.Heat a small, deep-sided frying pan over a medium–low heat. Add the oil and fry the onion, garlic, celery, chilli and spices for 1–2 minutes.
2.Add the tomatoes, then leave the sauce to simmer gently for 20 minutes, stirring occasionally.
3.Add the kale and cook for a further 5 minutes. If you feel the sauce is getting too thick, simply add a little water. When your sauce has a nice rich consistency, stir in the parsley.
4.Make two little wells in the sauce and crack each egg into them. Reduce the heat to its lowest setting and cover the pan with a lid or foil. Leave the eggs to cook for 10–12 minutes, at which point the whites should be firm while the yolks are still runny. Cook for a further 3–4 minutes if you prefer the yolks to be firm. Serve immediately – ideally straight from the pan.
Vietnamese Turmeric Fish with Herbs & Mango Sauce-New Sirtfood Recipes
Prep time: 15 mins Cook time 30 mins Total 45 minutes Serves 4
Ingredients
Fish:
* 1 ¼ lbs fresh cod fish, boneless and skinless, cut into 2-inch piece wide that are about ½ inch thick
* 2 tbsp coconut oil to pan-fry the fish (plus a few more tablespoon if necessary)
* Small pinch of sea salt to taste
Fish marinade: (Marinate for at least 1 hr. or as long as overnight)
* 1 tbsp turmeric powder
* 1 tsp sea salt
* 1 tbsp Chinese cooking wine (Alt. dry sherry)
* 2 tsp minced ginger
* 2 tbsp olive oil
Infused Scallion and Dill Oil:
* 2 cups scallions (slice into long thin shape)
* 2 cups of fresh dill
* Pinch of sea salt to taste.
Mango dipping sauce:
* 1 medium sized ripe mango
* 2 tbsp rice vinegar
* Juice of ½ lime
1 garlic clove
1 tsp dry red chili pepper (stir in before serving)
Toppings:
* Fresh cilantro (as much as you like)
* Lime juice (as much as you like)
* Nuts (cashew or pine nuts)
Instructions
Steps:
1. Marinate the fish for at least 1 hr. or as long as overnight.
2. Place all ingredients under “Mango Dipping Sauce” into a food processor and blend until desired consistency.
To Pan-Fry The Fish:
1.Heat 2 tbsp of coconut oil in a non-stick large frying pan over high heat. When hot, add the pre-marinated fish. *Note: place the fish slices into the pan individually and separate to two or more batches to pan fry if necessary.
2.You should hear a loud sizzle, after which you can decrease the heat to medium-high.
3. Do not turn or move the fish until you see a golden brown color on the side, about 5 minutes. Season with a pinch of sea salt. Add more coconut oil to pan-fry the fish if necessary.
4. Once the fish is in golden brown color carefully turn the fish to fry on the other side. Once it’s done, transfer to a large plate. *Note: There should be some oil left in the frying pan. We use the remainder of the oil to make scallion and dill infused oil.
To Make The Scallion And Dill Infused Oil:
1. Use the remainder of the oil in the frying pan over medium-high heat, add 2 cups of scallions and 2 cups of dill. Turn off the heat once you have added the scallions and dill. Give them a gentle toss just until the scallions and dill have wilted, about 15 seconds. Season with a dash of sea salt.
2. Pour the scallion, dill, and infused oil over the fish and serve with mango dipping sauce with fresh cilantro, lime, and nuts.
Moroccan Spiced Eggs-New Sirtfood Recipes
394 calories
SERVES 2 • READY IN 50 MINUTES 
1 tsp olive oil
1 shallot, peeled and finely chopped
1 red (bell) pepper, deseeded and finely chopped
1 garlic clove, peeled and finely chopped
1 courgette (zucchini), peeled and finely chopped
1 tbsp tomato puree (paste)
½ tsp mild chilli powder
¼ tsp ground cinnamon
¼ tsp ground cumin
½ tsp salt
1 × 400g (14oz) can chopped tomatoes
1 x 400g (14oz) can chickpeas in water
small handful of flat-leaf parsley (10g (1/3oz)), chopped
4 medium eggs at room temperature
• Heat the oil in a saucepan, add the shallot and red (bell) pepper and fry gently for 5 minutes. Then add the garlic and courgette (zucchini) and cook for another minute or two. Add the tomato puree (paste), spices and salt and stir through.
• Add the chopped tomatoes and chickpeas (soaking liquor and all) and increase the heat to medium. With the lid off the pan, simmer the sauce for 30 minutes – make sure it is gently bubbling throughout and allow it to reduce in volume by about one-third.
• Remove from the heat and stir in the chopped parsley.
• Preheat the oven to 200C/180C fan/350F.
• When you are ready to cook the eggs, bring the tomato sauce up to a gentle simmer and transfer to a small oven-proof dish.
• Crack the eggs on the side of the dish and lower them gently into the stew. Cover with foil and bake in the oven for 10-15 minutes. Serve the concoction in individual bowls with the eggs floating on the top.
Raw Brownie Bites-New Sirtfood Recipes 
Total Time: 5 minutes
Serves: 6
INGREDIENTS:
2½ cups whole walnuts
¼ cup almonds
2½ cups Medjool dates
1 cup cacao powder
1 teaspoon vanilla extract
⅛-¼ teaspoon sea salt
DIRECTIONS:
Place everything in a food processor until well combined.
Roll into balls and place on a baking sheet and freeze for 30 minutes or refrigerate for 2 hours.
Waldorf Salad -New Sirtfood Recipes 
Ingredients (serves 2)
200g celery, roughly chopped
100g apple, roughly chopped
50g walnuts, roughly chopped
1 small red onion, roughly chopped
1 head of chicory, chopped
10g flat parsley, chopped
1 tbsp capers
10g lovage or celery leaves, roughly chopped
For the dressing:
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
1 teaspoon Dijon mustard
Juice of half a lemon
Mix the celery, apple, walnuts, onion, parsley, capers and lovage/celery in a medium-sized salad bowl and mix. Make the dressing by whisking together the
oil, vinegar, mustard and lemon juice.Drizzle over the salad, mix and serve!
Chargrilled Beef With A Red Wine Jus, Onion Rings, Garlic, Kale And Herb Roasted Potatoes-New Sirtfood Recipes 
INGREDIENTS:
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
INSTRUCTIONS:
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.
Fresh Saag Paneer-New Sirtfood Recipes 
279 calories
3 of your SIRT 5 a day
Serves 2 • Ready in 20 minutes
2 tsp rapeseed oil
200g paneer. cut into cubes
Salt and freshly ground black pepper
1 red onion, chopped
1 small thumb (3 cm) fresh ginger, peeled and cut into matchsticks
1 clove garlic, peeled and thinly sliced
1 green chilli, deseeded and finely sliced
100g cherry tomatoes, halved
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp mild chilli powder
1/2 tsp salt
100g fresh spinach leaves
Small handful (10g) parsley, chopped
Small handful (10g) coriander, chopped
1 Heat the oil in a wide lidded frying pan over a high heat. Season the paneer generously with salt and pepper and toss into the pan. Fry for a few minutes until golden, stirring often. Remove from the pan with a slotted spoon and set aside.
2 Reduce the heat and add the onion. Fry for 5 minutes before adding the ginger, garlic and chilli. Cook for another couple of minutes before adding the cherry tomatoes. Put the lid on the pan and cook for a further 5 minutes.
3 Add the spices and salt, then stir. Return the paneer to the pan and stir until coated. Add the spinach to the pan together with the parsley and coriander and put the lid on. Allow the spinach to wilt for 1-2 minutes, then incorporate into the dish. Serve immediately.
Mocha Chocolate Mousse-New Sirtfood Recipes 
Everyone enjoys chocolate mousse and this one has a wonderful light and airy texture. It is quick and easy to make and is best served the day after it’s made.
Serves 4–6
Ingredients
250g dark chocolate (85% cocoa solids)
6 medium free-range eggs, separated
4 tbsp strong black coffee
4 tbsp almond milk
Chocolate coffee beans, to decorate
Method:
1. Melt the chocolate in a large bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Remove the bowl from the heat and leave the melted chocolate to cool to room temperature.
2. Once the melted chocolate is at room temperature, whisk in the egg yolks one at a time and then gently fold in the coffee and almond milk.
3. Using a hand-held electric mixer, whisk the egg whites until stiff peaks form, then mix a couple of tablespoons into the chocolate mixture to loosen it. Gently fold in the remainder, using a large metal spoon.
4. Transfer the mousse to individual glasses and smooth the surface. Cover with cling film and chill for at least 2 hours, ideally overnight. Decorate with chocolate coffee beans before serving.
Buckwheat Superfood Muesli -New Sirtfood Recipes 
INGREDIENTS
20g buckwheat flakes
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 yogurt (or vegan alternative, such as soy or coconut yogurt)
INSTRUCTIONS
Mix all of the above ingredients together (leave out the strawberries and yogurt if not serving straight away).
NOTES
If you want to make this in bulk or prepare it the night before, simply combine the dry ingredients and store it in an airtight container. All you need to do the next day is add the strawberries and yogurt and it’s good to go.
Buckwheat Pancakes With Strawberries, Dark Chocolate Sauce And Crushed Walnuts-New Sirtfood Recipes
Makes around 6 to 8 pancakes, depending on the size. 
For the pancakes you will need:
350ml milk
150g buckwheat flour
1 large egg
1 tbsp extra virgin olive oil, for cooking
For the chocolate sauce
100g dark chocolate (85 percent cocoa solids)
85ml milk
1 tbsp double cream
1 tbsp extra virgin olive oil
To serve
400g strawberries, hulled and chopped
100g walnuts, chopped
To make the pancake batter, place all of the ingredients apart from the olive oil in a blender and blend until you have a smooth batter. It should not be too thick or too runny. (You can store any excess batter in an airtight container for up to 5 days in your fridge. Be sure to mix well before using again.)
To make the chocolate sauce, melt the chocolate in a heatproof bowl over a pan of simmering water. Once melted, mix in the milk, whisking thoroughly and then add the double cream and olive oil. You can keep the sauce warm by leaving the water in the pan simmering on a very low heat until your pancakes are ready.
To make the pancakes heat a heavy-bottomed frying pan until it starts to smoke, then add the olive oil.
Pour some of the batter into the centre of the pan, then tip the excess batter around it until you have covered the whole surface, you may have to add a little more batter to achieve this. You will only need to cook the pancake for 1 minute or so on each side if your pan is hot enough.
Once you can see it going brown around the edges use a spatula to loosen the pancake around its edge, then flip it over. Try to flip in one action to avoid breaking it.
Cook for a further minute or so on the other side and transfer to a plate.
Place some strawberries in the centre and roll up the pancake. Continue until you have made as many pancakes as required.
Spoon over a generous amount of sauce and sprinkle over some chopped walnuts.
You may find that your first efforts are too fat or fall apart but once you find the consistency of your batter that works best for you and you get your technique perfected you’ll be making them like a professional. Practice makes perfect in this case.
Blueberry Banana Pancakes with Chunky Apple Compote and Golden Tumeric Latte-New Sirtfood Recipes 
Ingredients
For the Blueberry Banana Pancakes
6 bananas
6 eggs
150g rolled oats
2 tsp baking powder
¼ teaspoon salt
25g blueberries
For the Chunky Apple Compote
2 apples
5 dates (pitted)
1 tablespoon lemon juice
1/4 teaspoon cinnamon powder
pinch salt
For the Golden Turmeric Latte
3 cups coconut milk
1 teaspoon turmeric powder
1 teaspoon cinnamon powder
1 teaspoon raw honey
Pinch of black pepper (increases absorption)
Tiny piece of fresh, peeled ginger root
Pinch of cayenne pepper (optional)
Instructions
For the Blueberry Banana Pancakes
1.Pop the rolled oats in a high-speed blender and pulse for 1 minute or until an oat flour has formed. Tip: make sure your blender is very dry before doing this or else everything will become soggy!
2.Now add the bananas, eggs, baking powder and salt to the blender and pulse for 2 minutes until a smooth batter forms.
3.Transfer the mixture to a large bowl and fold in the blueberries. Leave to rest for 10 mins whilst the baking powder activates.
4.To make your pancakes, add a dollop of butter (this helps to make them really delicious and crispy!) to your frying pan on a medium-high heat. Add a few spoons of the blueberry pancake mix and fry for until nicely golden on the bottom side. Toss the pancake to fry the other side.
For the Chunky Apple Compote
1.Core and rough chop your apples.
2.Pop everything in a food processor, together with 2 tablespoons of water and a pinch of salt. Pulse to form your chunky apple compote.
For the Golden Turmeric Latte
1.Blend all ingredients in a high-speed blender until smooth.
2.Pour into a small pan and heat for 4 minutes over medium heat until hot but not boiling.
3.Enjoy!
Blueberry Smoothie-New Sirtfood Recipes 
160 calories
1 of your SIRT 5 a day
This yogurt smoothie has a rich, creamy taste.
Serves 2 • Ready in 2 minutes
1 ripe banana
100g blueberries
100g blackberries
2 tbsp natural yogurt
200ml milk
Blend all the ingredients together until smooth.
Savory Turmeric Pancakes With Lemon Yogurt Sauce-New Sirtfood Recipes 
Serves: 8 pancakes
Ingredients
For The Yogurt Sauce
1 cup plain Greek yogurt
1 garlic clove, minced
1 to 2 tablespoons lemon juice (from 1 lemon), to taste
¼ teaspoon ground turmeric
10 fresh mint leaves, minced
2 teaspoons lemon zest (from 1 lemon)
For The Pancakes
2 teaspoons ground turmeric
1½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 head broccoli, cut into florets
3 large eggs, lightly beaten
2 tablespoons plain unsweetened almond milk
1 cup almond flour
4 teaspoons coconut oil
Instructions
1.Make the yogurt sauce. Combine the yogurt, garlic, lemon juice, turmeric, mint and zest in a bowl. Taste and season with more lemon juice, if needed. Set aside or refrigerate until ready to serve.
2.Make the pancakes. In a small bowl, combine the turmeric, cumin, salt, coriander, garlic and pepper.
3.Place the broccoli in a food processor, and pulse until the florets are broken up into small pieces. Transfer the broccoli to a large bowl and add the eggs, almond milk, and almond flour. Stir in the spice mix and combine well.
4.Heat 1 teaspoon of the coconut oil in a nonstick pan over medium-low heat. Pour ¼ cup batter into the skillet. Cook the pancake until small bubbles begin to appear on the surface and the bottom is golden brown, 2 to 3 minutes. Flip over and cook the pancake for 2 to 3 minutes more. To keep warm, transfer the cooked pancakes to an oven-safe dish and place in a 200°F oven.
5.Continue making the remaining 3 pancakes, using the remaining oil and batter.
Sirt Chilli Con Carne-New Sirtfood Recipes
Serves 4
1 red onion, finely chopped
3 garlic cloves, finely chopped
2 bird’s eye chillies, finely chopped
1 tbsp extra virgin olive oil
1 tbsp ground cumin
1 tbsp ground turmeric
400g lean minced beef (5 per cent fat)
150ml red wine
1 red pepper, cored, seeds removed and cut into bite-sized pieces
2 x 400g tins chopped tomatoes
1 tbsp tomato purée
1 tbsp cocoa powder
150g tinned kidney beans
300ml beef stock
5g coriander, chopped
5g parsley, chopped
160g buckwheat
In a casserole, fry the onion, garlic and chilli in the oil over a medium heat for 2-3 minutes, then add the spices and cook for a minute.
Add the minced beef and brown over a high heat. Add the red wine and allow it to bubble to reduce it by half.
Add the red pepper, tomatoes, tomato purée, cocoa, kidney beans and stock and leave to simmer for 1 hour.
You may have to add a little water to achieve a thick, sticky consistency.
Just before serving, stir in the chopped herbs.
Meanwhile, cook the buckwheat according to the packet instructions and serve with the chilli.
Chickpea, Quinoa and Turmeric Curry Recipe-New Sirtfood Recipes
Serves 6
Ingredients
500g new potatoes, halved
3 garlic cloves, crushed
3 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon chilli flakes or powder
1 teaspoon ground ginger
400g can of coconut milk
1 tbsp tomato purée
400g can of chopped tomatoes
salt and pepper
180g quinoa
400g can of chickpeas, drained and rinsed
150g spinach
Method
Place the potatoes in a pan of cold water and bring to the boil, then let them cook for about 25 minutes until you can easily stick a knife through them. Drain them well.
Place the potatoes in a large pan and add the garlic, turmeric, coriander, chilli, ginger, coconut milk, tomato purée and tomatoes. Bring to the boil, season with salt and pepper, then add the quinoa with a mug of just-boiled water (300ml).
Reduce the heat to a simmer, place the lid on and allow to cook. Over the next 30 minutes, stirring every 5 minutes or so to make sure nothing sticks to the bottom. (This is quite a long cooking time, but this is how long quinoa takes to cook in all these ingredients, rather than just in water.) Halfway through cooking, add the chickpeas. When there are just 5 minutes left, add the spinach and stir it in until it wilts. Once the quinoa has cooked and is fluffy, not crunchy, it’s ready.
If you like a bit of heat, add a sliced red chilli to the cooking curry at the same time as the other spices.