food to glow

feel good food that's good for you

This post should have been subtitled, “How To Deal with a Glut of Greens.” The long and short of it is that I have planters and planters full of green things. Big green things. Sword-like black kale, great frothy tufts of curly kale (redbore and Pentland), umbrella-like rainbow and Swiss chards, two types of sorrel (Buckler leaf and […]

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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 […]

So, this is what I’ve been blowing my sacred jar of coconut bacon on. Other than picking it straight from the jar, or sprinkling the toasty smoky shreds on top of another (upcoming) breakfast concoction, this is how I’ve been spending the bacon. It has everything I desire in a breakfast item: contrasting textures and tastes, banging […]

I pride myself on being fairly adventurous when it comes to food. Within reason. I seriously doubt there would be a circumstance that would see me tucking into witchetty grubs or guinea pig. But funnily enough, despite knowing about coconut bacon for years I had until very recently never tried it, let alone made it. […]

Padding down the stairs, slippered and pajama-ed, with dark circles where blue eyes should be, Rachel does not catch my eager eye. Studiously avoiding me as she heads for her bathroom, she greets my overbearingly soprano, “good morning” with the contempt it deserves. A ‘humph’ I think. The bathroom door closes hard, the shower runs, the radio – […]

Muffins get a bad rap. Paraphrasing a British expression about US GIs – used disparagingly during WW2 – they are over-filled, over-sweet and over here. But muffins don’t have to be the gummy-textured, American-style behemoths beloved of overpriced (and over here) coffee chains. They don’t even need to be sweet. And, dear Lord, they can even be […]

“Oh, thrice and four times happy those who plant cabbages.” Francois Rabelais, 16th century French writer M. Rabelais might now be in the minority with that opinion, but from a health standpoint, he’s spot on. Cabbages have been cultivated for at least 6000 years, probably originating from wild, non-head forming greens (acephala), of which modern […]

  My love of breakfast is pretty well established. Not only is my Instagram feed chocka with variations of avocado on toast and a million ways to eat chard before 9 am, but I will eat breakfast at non-breakfast times too. I sometimes prefer it that way. That way I can legitimately have dinner leftovers […]

This is hardly a recipe. When you have something as preciously short-seasoned as blood oranges they demand respect. Respect to me is letting them glow, sharply-sweet, either on their own or atop something as simple as this roasted vanilla rhubarb. Or on my matcha yogurt breakfast bowl. 

The past couple of weeks have been full of more ups and downs than is usual for me. Nothing major, just stuff that could be done without. And really, as of today (I started this post yesterday), I feel the stress ebbing away to a manageable trickle. I am naturally a person who likes things […]

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