food to glow

feel good food that's good for you

I am not a gadget geek, but I do love my spiralizer. It is so loved that it has quickly earned its place on the countertop, along with my Froothie blender and juicer, my Magimix and of course my kettle (20 years and still going!). I have a small kitchen, so this is quite the honour. …

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In ‘real life’ I cook for others. Not usually for more than 20 at a time, but occasionally it will be a more heart-thumping 30, or even 50. By. My. Self. I still get a little nervous when I accept the challenge of cooking for more than my comfort zone of 20 – which is my …

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Gnocchi are ridiculously easy to make. Time-consuming, yes, but easy. To be honest I like a good-quality bought potato gnocchi. Every once in awhile I sling a pack or two in the shopping trolley, knowing I am halfway to a quick meal. Maybe heating up a homemade sauce I have pulled from the freezer to …

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Every week, twice a week, I post new recipes. I have done this for about three and a half years, and I don’t think I have ever had a tweaky post of a past recipe. But, confession time: this is a re-working of an old post. A freshening up of a family favourite. Sometimes dishes are too good to …

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Japchae is a classic Korean stir fry dish using deliciously chewy, gluten-free sweet potato vermicelli. Although mainly a party or celebratory dish in Korea, it is easy enough to make for the (non-party mode) family – even as a midweek meal. The sweet potato vermicelli makes it sound very exotic, but it is in fact pretty straightforward. If …

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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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As a tangential follow on from my last recipe, I give you another wrap. Of sorts. Like the kimchi avocado lunch wrap, this is also a bit briny, punchy and crispy. But completely different. And no need to do any advance prep, or visit an Asian market. In fact this throw-it-together crunchy, spicy crab parcel is perfect for …

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What do you get when you cross meltingly soft, walnut oil-infused eggplants with 7-spice walnuts and silky tomatoes? No, this isn’t a seriously bad joke, but a serious question. I am not au fait enough with the difference between Turkish, Syrian and Lebanese spicing to plump for one or there other, so I have dubbed it Arabic. …

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Egads folks. I am STILL without an oven. Well, a whole oven. The good bit of the oven where you put the big pots, and post in lots of trays of things to bake and roast. Sorry if I am being too technical, but I just can’t help myself. You know me – such a …

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One can buy very good bought curry pastes nowadays, but there is just something extra-bright and fresh about a homemade paste. And it isn’t hard to make: I just pop everything into the bowl of my little mini chop thingy* and press ‘on.’ It is that easy.

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