AMBA LIVING x ESTÉE LAUDER

INFLUENCER. ARTIST. HEALTH FOOD ENTHUSIAST.
Amber Locke created the design brand AMBA Living which blossomed from
her passion for a healthy lifestyle. She expresses her love of fruits and
vegetables, their colors, shapes and textures through her vibrant photographic
prints—truly presenting food as art.

Each Estée Lauder bag has an exclusive print that’s inspired by one of
Amba’s recipes from her new book “AMBROSIA”.

Crispy Kung Pao
CRISPY KUNG PAO LOTUS ROOT

Ingredients

2 Chili/Chilli Peppers (to taste)
1” Fresh Ginger
2 Garlic Cloves
2 Tsp Sesame Seed Oil
1 Tbsp Szechuan Peppercorns
1 Tbsp Light Soy Sauce
2 Tsp Maple Syrup

4-5” Pieces of Fresh Lotus Root
2 Peppers
1 Long Green Mooli/Daikon
2-3 Spring Onions
2 Ripe Persimmons/Sharon Fruit
Thai Basil or Cilantro

CRISPY KUNG PAO LOTUS ROOT

Grate ginger and garlic, finely chop chili/chilli peppers and crush the peppercorns. Peel and cut the lotus root into thin slices. Slice the peppers, mooli, carrots, spring onions and persimmon/sharon fruit—set aside.

Heat oil in a wok or large sauté pan, adding all the spices and heat gently. Add the lotus root
stir-frying until golden.

Remove from heat and stir the rest of the vegetables adding in the
persimmon/sharon fruit toward the end. Pour in soy sauce and
maple syrup, simmering until a thick sauce forms. Add the
lotus root to heat through and serve with onion and basil
on top.

Recipe extract from Amba Locke’s new
book “AMBROSIA”.

Citrus Beet Salad
Citrus Beet Salad

Ingredients

YOGURT/YOGHURT SAUCE
Juice of 1 Large Orange or Red Grapefruit
1 Cup/240ml Thick Yogurt/Yoghurt
2 Tsp Sherry Vinegar
1 Small Garlic Clove
Salt and Pepper

BEET SALAD
3-4 Large Beets with Leaves
Small bunch of Mache/Lamb’s
Lettuce
1 Large Orange or Red Grapefruit
2-3 Sprigs Fresh Thyme

Citrus Beet Salad

Peel and segment the orange or grapefruit and roast 2 of the beets in a hot oven until tender. Peel
and thinly slice the remaining beets (using a mandolin if possible) and dice the roasted beets when
cool. Finely shred the leaves.

Peel and grate the garlic, combining with the yogurt/yoghurt, orange or grapefruit juice and a little
seasoning. Stir all together to make a thick sauce.

To serve, spoon the sauce onto a platter, then the mache/lamb’s
lettuce, all the beets and citrus segments. Scatter the thyme
leaves, drizzle the sherry vinegar and garnish with the
beet leaves.

Recipe extract from Amba Locke’s new
book “AMBROSIA”.

Spaghetti Pepperonata with Olives
SPAGHETTI PEPPERONATA WITH OLIVES

Ingredients

3-4 Large Red or Orange Peppers
6 Large Ripe Plum Tomatoes
1 Large Onion
1 Tbsp Extra-Virgin Olive Oil
2 Garlic Cloves

3.5 oz. Green Olives
11 oz. Long Spaghetti
2 Tbsp Sunflower Seeds
Small bunch basil

SPAGHETTI PEPPERONATA WITH OLIVES

Chop the olives into halves and toast the sunflower seeds in a hot sauté pan until lightly golden.

For the pepperonata: de-seed and slice the peppers, chop the onion, garlic and tomatoes into
chunks. In a large sauté pan, cook the onion in oil first, then add the peppers and garlic for about
4-5 minutes. Add the tomatoes, a few basil leaves and simmer until the sauce has thickened.
Season to taste.

Cook the spaghetti according to packet instructions then drain and
mix with the pepperonata and olives. Top with sunflower seeds,
basil leaves and some edible flowers if desired.

Recipe extract from Amba Locke’s new
book “AMBROSIA”.

Rainbow Slaw Wrap
RAINBOW SLAW WRAPS
WITH ROSE-HARRISA ‘MAYO’

Ingredients

ROSE-HARRISA MAYO
2 Tbs Tahini
1 Tsp Rose-Harrisa Paste
2 Tsp Maple Syrup
1 Tsp Apple Cider Vinegar
1 Lemon

WRAPS
6-8 Large Cabbage Leaves
1/2 Small Red Cabbage
2-3 Candy Beets
2 Large Carrots
1 Yellow Pepper
2-3 Spring Onions

RAINBOW SLAW WRAPS WITH ROSE-HARRISA ‘MAYO’

Juice and zest the lemon and whisk together with the tahini, rose-harrisa, maple syrup, apple cider
vinegar and a little seasoning until a smooth thick sauce is formed.

Finely slice the red cabbage and pepper and cut the carrots and candy beets into long strands.
Quickly blanch the large cabbage leaves in boiling water, until softened and pliable—then pat dry.

Pile the veggies and mayo onto the cabbage leaves and roll up tightly,
securing each with a cocktail stick.

Recipe extract from Amba Locke’s new book “AMBROSIA”.

Tropical Kebabs
TROPICAL SWEET &
SAVORY KEBABS

Ingredients

MARINADE
1” Fresh Ginger
1 Small Garlic Clove
Pinch Ground All Spice
Juice of 1 Lime
1 Small Chili/Chilli
2 Tsp Maple Syrup

KEBABS
12 oz./350g Halloumi
1 Medium Pineapple
1 Red Onion
1 Red Pepper
1 Yellow Pepper
1 Large Zucchini/Courgette

TROPICAL SWEET & SAVORY KEBABS

Cut the halloumi into large chunks. Finely chop the ginger, garlic and chili/chilli and mix with the
maple syrup, lime juice and all spice. Then pour over the halloumi chunks. Leave to marinate for at
least an hour.

Chop the pineapple, zucchini/courgette, onion and peppers into large pieces then
thread the halloumi, fruit and vegetables onto skewers and brush with a little oil.
Grill or barbeque the kebabs until the halloumi is golden and
crispy and the pineapple, zucchini/courgette and peppers
slightly charred. Serve with rice, quinoa or a salad.

Recipe extract from Amba Locke’s new
book “AMBROSIA”.

Rose and Orange Sorbet
ROSE AND ORANGE SORBET
IN FRUIT CUPS

Ingredients

3 Oranges
½ Cup Orange Juice
1 Large Pomegranate
A Few Edible Flowers

3 Tsp Rose Water
1 Cup Caster Sugar
¾ Cup water
2 Cups Ice Cubes

ROSE AND ORANGE SORBET IN FRUIT CUPS

Peel and segment the oranges and freeze until solid. Bring sugar and water to a boil. Then reduce
the heat and simmer until the sugar has dissolved completely, set aside to cool.

Place the oranges, ice, orange juice, cooled sugar syrup and rose water into a food processor and
blend until an even slushy texture. Pour into a freezer-proof container and freeze for at least an hour
to harden.

Serve the sorbet scooped into hollowed out orange halves
with pomegranate seeds and a few edible flowers.

Recipe extract from Amba Locke’s new
book “AMBROSIA”.

Pink Truffles
PINK ROSE SUGARED TRUFFLES

Ingredients

1 Tbsp Edible Dried Rose Petals
3 Tbsp Caster Sugar
Pinch Sea Salt

2 Cups/350g Medjool Dates
2-3 Tbsp Raw Cacao or Carob
Powder
1 Cup/140g Blanched Almonds
1 Tsp Vanilla Extract

PINK ROSE SUGARED TRUFFLES

Process the sugar and rose petals in a high speed blender or food processor until a super-fine
powder consistency is achieved.

De-stone the dates and add to a food processor with the cacao (or carob powder), almonds, vanilla
extract and salt until a smooth consistency is achieved. Scrape the mixture into a bowl and roll into
small balls, placing on a parchment-lined baking tray.

Roll the balls in the powdered rose sugar and place in the fridge for
at least one hour to firm up.

Recipe extract from Amba Locke’s new book “AMBROSIA”.

Fruit Boats
SWEET AND SPICY
DRAGON FRUIT BOATS

Ingredients

SPICY SWEET SAUCE
1 Small Red Chili
1 Tbsp Maple Syrup or Agave
Nectar
Juice of 1 Lime
Pinch of Sea Salt

FRUIT SALAD
2 Large Dragon Fruits
2 Kiwis
2 Persimmons
1 Pomegranate
7 oz. Blueberries

SWEET AND SPICY DRAGON FRUIT BOATS

Scoop the flesh from the dragon fruit and reserve the outer skin to use as a bowl. Wash and peel
the remaining fruit as appropriate and chop into chunks or decorative slices.

Remove the seeds from the chili and finely chop, (or use ¼ tsp chili powder) then combine with the
maple syrup, lime juice, sea salt and whisk together to form a runny sauce.

Pour the sauce over the chopped fruit and mix together, then spoon
back into the dragon fruit bowls and decorate with edible flowers
if desired.

Recipe extract from Amba Locke’s new book “AMBROSIA”.

Spring Vegetable Pasta
SPRING VEGETABLE PASTA

Ingredients

375 g Pasta Bows
1 Tsp Olive Oil
125 g Ricotta
Small bunch of Fresh Herbs
Small Handful of Kale Chips
1 Tbsp Parmesan

100 g Fresh Peas
1 Green Pepper
125 g Asparagus Tips
1 Large Courgette
Lemon Juice and Zest
2 Garlic Cloves

SPRING VEGETABLE PASTA

Cook the pasta according to packet instructions or until al dente, adding the asparagus, peas and
pepper in the last 3 minutes of cooking time. Drain, reserving half a cup cooking liquid. Return the
pasta mixture to the pan.

Heat oil in a large sauté pan over medium heat, then cook the courgette and garlic, stirring for
2 minutes or until golden.

Finely chop the herbs and add to the pasta with lemon zest, juice,
squash mixture, reserved cooking liquid and the ricotta. Season
and toss gently until combined. Serve with sprinkled parmesan
and crumbled kale chips.

Recipe extract from Amba Locke’s new
book “AMBROSIA”.

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