food to glow

feel good food that's good for you

If you think wheat – or any grain for that matter – is necessary for crispy crackers, be prepared to have that belief well and truly quashed. Like flat earth theory, alchemy, and the theory of the four bodily humors, we now know that grains do not always a cracker make. Kellie’s Theory of Healthy …

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I didn’t scare you off with the beet tops, did I? Good. It’s just that with beets coming in thick and fast (with any luck), I’ve discovered that these brilliant, long-stemmed leaves can also be put to good use. And seeing as a one-cup cooked serving offers 220% of vitamin A, 60% of vitamin C, 16% of …

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I love being introduced to new foods and recipes. Don’t you? Pouring over others’ food blogs, visiting markets in far-flung cities and countries, ordering the wackiest (within reason) thing on the menu. Love it. Possibly my favourite food-related activity – other than eating the stuff – is looking at commonplace ingredients and trying to finesse something unique …

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Squash blossoms are the ultimate in edible flowers. Unlike nasturtiums, borage, violets and other pretty posies consigned largely to salad and ice cube duty, squash blossoms can be stir-fried, frittata-ed, casseroled, gratineed and, most notably, stuffed. If you have loads of blossom knock yourself out with a risotto or casserole, where they will add a …

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Don’t let the fancy name fool you, tartine is just French for ‘open-faced sandwich’. And I find it easier to say than the Danish smørrebrød, or the Finnish voileipä – the latter of which I have eaten when ages ago I did some work in Helsinki. Cured herring and butter as I recall. I ate it to be polite but …

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I don’t know if you are into gardening, or have the opportunity to garden, but certainly here in the UK we are having a good growing season. Drive anywhere just outside of cities and towns and you see fields and hillocks covered in vegetables plots, neat rows of climbing raspberries and sprawling strawberries, waving ripples of …

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This past week or so has been a funny one, food-wise. Normally I am a bit of a texture-head, loving a bit of crunch, a bit of snap (if not quite crackle and pop). But unfortunately a spring cold rapidly escalated into sinusitis, and all that entails. I feel a few of you recoiling – …

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The stuffed vegetable needs no introduction, especially to anyone from around the Mediterranean or in the Middle East. The farcis, dolmades, yemista, mahashi/mehshi – all can be exquisite examples of a country’s cuisine. Heat-softened, spoonsful of tender herb-flecked grains pressed into the hollowed out spaces – humble, easily grown vegetables elevated to the centre of …

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As a thank you for reading yesterday’s ‘bumper post’ (i.e. tediously long) on Black Bean Quinoa Chili, today I give you the much shorter companion post of Simple Guacamole. This stripped-back version of the popular  dip is the perfect foil for a more complex dish like chili. And a must-have for parties and Super Bowl …

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Imagine flaky pastry, crispy and buttery. Now imagine it enveloping spiced minced lamb, juicy and dripping. Well, you’re not getting that today. But don’t be too disappointed because I’ve got something just as good, but a bit healthier. Naturally.

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