In this series, we spotlight the boundless potential of a single ingredient.
By Alison Attenborough
Chef: Alison Attenborough
Job Description: Food and Beauty Stylist
Cooking Aesthetic in 3 Words: Beautiful, fresh, healthy
Favorite Savory Ingredient: Maldon salt
Favorite Sweet Ingredient: Bee pollen
Food philosophy: Have fun! Keep it simple and enjoyable as the vibe is as important as the food.
I love to travel and experiment with ingredients and flavors that I've experienced on my trips. I don’t usually plan too much. I head to the farmers market and see what’s in season and work with that. Often I'll have leftovers from my shoots, so I incorporate those. My food styling philosophy is the same, only buy good quality, fresh ingredients. I never throw anything away. I hate food waste, which is common in my industry.
Beauty Mantra: Sleep, hydration, moisturize, and gentle exercise usually yoga or Pilates. Never eat too late and try not to eat too much.
SEA BUCKTHORN STYLE
I was inspired to experiment with something I hadn’t cooked with very much. These berries are tart and acidic, but super healthy (they are rich in omega oils and vitamin C, which is great for the immune system, heals inflammation, and supposedly helps with menopause). I had some leftover from a beauty shoot, but I’d only put them into smoothies so I thought I’d take the idea a little bit further. I experimented with drinks as I like to have yogurt in the morning, but lighten it and make it something I can have on the run. Then I also made it as a treat at the end of the day in a cocktail.
YIN AND YANG DRINKS
Sea Buckthorn Sparking Lassi
⅓ c sea buckthorn berries
1x 8 oz whole milk yogurt ( I use sheep milk)
1.5 tbsp honey
Pinch of cardamon
Few drops of orange flower or rosewater
Sparkling mineral water
1/2 tsp freshly grated ginger
Add berries, honey, yogurt, cardamon, and floral water. Blend until smooth. Pour into 2 glasses and top with sparkling water. Sprinkle the top with bee pollen and sea salt.
Mezcal Supermoon Cocktail
4 tbsp sea buckthorn berries
1 tbsp honey
3 oz mezcal / 2 jiggers
Soda or sparkling water, optional
2 tbsp chili salt for rimming (I used one from Oaxaca, but you can also use Half Maldon and half Espelette or your favorite chili blend works)
Add chili salt to a saucer. Grab 2 rock glasses, rub a lime along the glass rims and dip in chili salt. Fill with ice. Muddle berries with mezcal and strain if you are averse to seeds (optional). Pour over ice-filled glasses. Serve. Add soda if you like a longer drink.