Anti-Ageing Lunch

Sprouted alfalfa is the patron saint of youth and it requires absolutely no cooking to eat. My mother sprouted them for years in her own kitchen long before any one else heard of their restorative health value. These baby shoots are densely packed with nutrition, working out cheaper and tastier than popping a daily multivitamin pill. Alfalfa is flush with more vitamin C than a smug bowl of oranges. This is the vitamin that keeps skin luminous and supple, and feeds barrel-chested immune systems. There's also calcium to help strengthen bones and teeth, and immodest amounts of antioxidants to chase toxins away. Simply add to salads and sandwiches and remember they are easy to sprout yourself on a sunny window sill at home.

Anti-Ageing Lunch

The sulphur content of garlic and red onion may help to keep joints supple by aiding the production of synovial fluid. This is the balm that bathes bones and squeaky joints. Included is some chilli to boost circulation, and unpasteurised cider vinegar for its deluge of alkalising minerals and probiotics.

Pomegranates and red grapes are famed for their anti-inflammatory anthocyanins and cholesterol-lowering resveratrol, both of which you should court if you're on the other side of 40. And finally, avocado is useful for its vitamin E and beta-sitosterol, making it an age-old remedy to ageing skin and arteries.


You will need:

1/2 tablespoon unpasteurised cider vinegar

1 small garlic clove, crushed

3 tablespoons extra-virgin olive oil

1 red chilli, deseeded and finely chopped

1/4 red onion, peeled and finely chopped

Large handful of alfalfa

Handful of pomegranate seeds or red grapes

1/2 tin chickpeas, drained

3 fresh figs, halved (depending on season)

1 avocado, peeled and diced

In a tall glass, whisk the unpasteurised cider vinegar, the crushed garlic, the extra-virgin olive oil, the finely chopped red chilli and red onion together with a fork. This is your supersonic anti-ageing dressing. Pour over the alfalfa sprouts and let the flavours socialise while you prep the remaining bits and pieces. It's important the sprouts are left for a while to soak up the dressing.

Split the pomegranate in half carefully with a knife. Tear into random segments, and gently pick the juicy baubles out of their pith. If you're using red grapes, cut them in half and de-seed them before sprinkling on top of the salad. Tumble in the chickpeas, the halved fresh figs, and great big chunks of avocado. Toss gently, and serve alongside some iced green tea and lemon unless with all that healthy stuff you might prefer a nice cool glass of sauvignon blanc.