Christmas is over and it’s time to start thinking about getting healthy. Arc Inspirations, which owns 10 bars across York, Harrogate and Leeds, has created a super food menu to kick-start that January health push, served from January 6. Fresh from Banyan York, the energy-fuelled menu has been created in consultancy with top Chef Anthony Flinn, and is fit to burst with vitamins and minerals to abolish even the naughtiest of Christmases. Arc Inspirations also recently launched The Pit in Leeds and Chapel Allerton.
Poached chicken with super food green salad
2 boneless, skinless chicken breasts
20g vegetable stock
Salt and pepper
6g chopped parsley
100g tender stem broccoli
8 stems pak choi
Salt and pepper
3g red chilli
4 tablespoons of balsamic vinaigrette
To make your dressing, finely slice the chilli and place in the vinaigrette to infuse. Place the vegetable stock, parsley (saving a little to garnish), bay leaf and seasoning into a pan and bring to a simmer.
Place the chicken breasts in to the bubbling stock and simmer gently for 15-20 minutes. Check it has thoroughly cooked and remove from the mixture
Meanwhile, steam the kale, pak choi and broccoli stems until cooked (approx 4-6 mins) Soak the seaweed in cold water for 7-8 minutes
Toast the sesame seeds in a pan until golden. Slice your freshly cooked chicken breasts on an angle ready to serve on your bed of salad and top with leftover parsley, vinaigrette and toasted sesame seeds .
Salmon and sweet potato fish cake and quinoa salad
200g raw salmon
100g sweet potato
20g spring onion
2g cajun seasoning
2g ground ginger
20g crème fraiche
80g cooked beetroot
80g butternut squash
Sprig of thyme
1 clove garlic
10g pumpkin seeds
2 tablespoons balsamic vinegar
4 tablespoons olive oil
Preheat your oven to 190 degrees. Dice and roast the butternut squash and sweet potato with garlic, thyme, salt and pepper for 20mins.
Mash the roasted sweet potato with a fork and set aside. Set the butternut squash aside, saving the garlic to crush and serve in the salad dressing. Boil the quinoa in salted water for 15 minutes. As it bubbles away, roast the salmon in the oven until cooked (approx 8-12 minutes). Finely chop the spring onion and mix with the mashed sweet potato, cooked salmon, cajun spice and ground ginger. Split the mixture into two generously sized cakes. Coat in flour, egg and oatmeal for a crisp coating and set aside. While waiting, dice the celery and cooked beetroot and toast the pumpkin seeds until golden.
To make your dressing, mix the roasted garlic, balsamic vinegar and olive oil. Toss all the ingredients together with the fresh spinach. Place your fish cakes in the oven for 30 minutes until crisp and golden. Toss the salad together and season.
Place the hot fish cakes on the bed of salad, sprinkle with toasted sesame seeds and top with crème fraiche and salad dressing.