After revealing her
bikini body on Tom
Daley's celebrity diving
this year, Linda Barker
attracted a lot of attention
and media requests about
the diet she followed.
She didn't - she just eats
healthily and keeps fit.
Presentation has always been important
to Linda, as an interior designer and in life in
general. Even in the kitchen, she says: "The
key to feasting is making sure your food looks
good! I’m really particular about the china I
use and usually serve my homemade granola
in a deep cereal bowl - because I'm greedy!"
Linda's on-the-go lifestyle means that she
needs quick, healthy and nutritious snacks in
easy reach, and a good breakfast. "I whip up a
batch of my granola and keep it in a storage
jar on my open shelves in the kitchen, just
close to the kettle so that if I'm thinking of
having a biscuit, it's there to stop me!
"Most of the ingredients I use are organic and
I usually buy in bulk from farmers' markets.
I love the quality of the ingredients. I use oats
loads in my cooking - it's my favourite carb.
I bake my own flapjacks and oatcakes,
and just find them really versatile."
When the cupboards are bare, Linda uses
her creative mind to improvise. "I adapt
it depending on what's in and if there's no
fruit, I'll just put extra nuts or seeds in - and I serve it with yoghurt, fruit or frozen
mixed berries. I'm not sure when the Granola
craze started over here but I prefer it to
muesli because it's toasted and this one
is special because you'd never buy it
in a shop with coconut oil in!"
Linda's Great-Start to-the-Day Granola!
Serves 1 for 2 weeks!
2 mugs of rolled porridge oats
1 cup of mixed nuts - e.g.
almonds, cashews, pecan
1 cup of seeds - pumpkin, sesame
A handful of dried fruits - figs, sour
cherries, blueberries, flat raisins
4 big spoons of warmed coconut oil
2 big spoons of honey
(Preferably, all organic ingredients)
- Toast the oats at 150°F on a warmed baking tray for 25 minutes or
until they go a soft, caramelly brown.
- Just as they're starting to colour, add the seeds and nuts and spread
it all out - leave it for 15 minutes.
- When they go golden brown, take out the tray and stir in the oil, honey
and fruit, then leave to dry. When it is cooled, it starts to go clumpy.
- Finally, scoop it all up and store it in a sealed jar for up to two weeks