Cookbook Review
The Fibre Fix
Written By: Kristen Stavridis
Reviewed By: Cherry Shethia
Let me begin by saying that this isn’t a cookbook. It’s a thoughtful guide to healthier eating, with a generous helping of delicious recipes along the way. The recipes have no fancy elements; just simple, honest ingredients that do exactly what they’re supposed to and leave you feeling far better than when you sat down to eat that meal.
For years, protein has taken centre stage, while fibre has been put into bottles and sold as should-haves. In ‘The Fibre Fix’, nutritionist Kristen Stavridis finally hands fibre the star role it deserves. Rather than overwhelming readers with complicated science or restrictive food rules, she serves up practical advice and ingredient swaps that are achievable in a busy kitchen.
What I enjoyed most was that the book breaks down nutritional facts into simple, everyday language and it doesn’t promise miracle cures or overnight transformations. Instead, it gently reminds us that good health is often built on daily habits—adding another handful of beans, choosing whole grains or discovering the rainbow on your plate. The recipes (right from breakfast to desserts), meal plans, fibre per serving and cleverly placed ‘plant points’ make the eat-good-healthy-complete-foods journey feel less like a diet and more like learning to eat right and cook differently.
As someone who loves food, I appreciated that this isn’t about calorie cuts or restriction. It’s about abundance, in the right way. More vegetables. More grains. More legumes. More flavour. The kitchen becomes a place of exploration, an experimental lab, a place to help the body build well, rather than one that stands for sacrifice.
Published By: Pan Macmillan Books | Price: ₹899
CAULIFLOWER, COCONUT & TURMERIC GREEN CURRY WITH BROWN RICE
INGREDIENTS
- 280 grams brown basmati rice, rinsed
- Generous drizzle of olive oil
- 1 courgette (zucchini), cut into chunks
- 1 large red onion, cut into chunks
- 300 grams cauliflower, cut into chunks
- 70 grams sugar snap peas
- 40 grams spinach leaves
- 400 grams tinned/ cooked butter beans, drained
- 400 grams full-fat coconut milk
- 55 grams Thai green curry paste
- ½ teaspoon ginger paste
- Juice of ½ lime
- 1½ teaspoons ground fresh turmeric
- Coriander leaves, chopped, plus extra to garnish
- Few basil leaves, roughly torn
- 300ml vegetable stock
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
To serve
- Chilli flakes
- Nigella seeds (kalaunji)
METHOD
- Put the rice in a medium saucepan and cover with plenty of cold water. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes until cooked. Drain well.
- Heat the oil in a large saucepan over a high heat, add the courgette, onion and cauliflower and fry, stirring regularly, for 3 minutes or until slightly softened. Add the sugar snap peas, spinach and drained butter beans and fry (still over a high heat) for another 2 minutes.
- Turn the heat down to medium-low and add the coconut milk, curry paste, ginger paste, lime juice, turmeric, coriander, basil leaves, vegetable stock, garlic powder, salt and pepper and simmer very gently for 10 minutes, until the vegetables are cooked and tender.
- Serve the rice topped with the curry and extra coriander, chilli flakes and nigella seeds.
Warning: Ask a parent or adult to help with this recipe.
Cherry Shethia is the editor of RobinAge, a nutritionist inclined towards naturopathy, an Ayurvedic dietician and a recipe developer.
