food to glow

feel good food that's good for you

Today, as I am smashing ripe buttery avocado onto toasted bread, and whisking up my ‘essential’ matcha tea (how I’ve missed you), you may be pondering just how to make that crumpled fiver last five days. The Live Below The Line challenge: Did you sign up? Good. As I wrote in the last post, eating and drinking on £1 …

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Gravy is to mashed potatoes what icing is to cake. Or syrup is to waffles. It closes the circle. Makes each complete. The potatoes, cake or waffles may be fine on their own, or a bit ‘so what’ and tolerable. But with the addition of said adornment, potato/cake/waffle are elevated. They may not have been much …

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Potatoes get more than their fair share of love. While not disliking potatoes, my grown up palate prefers other vegetables to this white, perfectly pleasant tuber. I do persist in buying potatoes – keeping them cool and dark like one is supposed to – but more often than not these are the vegetables that grow …

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Vegan banana ice cream probably needs no introduction. Although it has long been a vegan-community secret, suddenly, a few years ago, this creamy, dreamy concoction started zinging around the Internet and into the conscience of dessert-lovers everywhere. You may have even made it yourself. At its simplest it is just blitzed up coins of frozen banana scooped straight …

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In households up and down the land, children are up to something. Hiding a spilt Ribena stain – perhaps; red pen marks on their homework – most assuredly. But no doubt they are also deciding what they can surprise their mum with for Mother’s Day.* We mums can usually bank on a gorgeous homemade card (schools are good …

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I am astonished at how much I love beetroot. And salmon and horseradish for that matter. My early introductions to all three did not bode well for them featuring in any way, shape or form in my kitchen. By all rights I should still be shunning them, and anything made with them. I shudder to …

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What Does Your Fridge Say About You? As you can see below, my fridge is not much to boast about. It’s quite tidy inside and out, but it doesn’t really scream “food blogger” does it? It’s not heaving with delectable food samples, bottles of classy wine, and jars of homemade bits and bobs. The door isn’t …

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Here on Food To Glow it is usually me, me, me. That is the perk of a blog. No boss leaning in to tell you what to do, to criticise your coffee-making/fetching skills, to take credit for your work. It is whatever you want it to be. No one has to read you of course, …

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Bacalao, bacalhau, salted cod: whatever you call it, this is lovely stuff. Although we no longer need to salt food to preserve it, bacalhau is a gorgeous and still useful relic from an age before refrigeration. I first had bacalao many years ago at – of all places – a Scottish-French restaurant. It was in a …

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I love breakfast. No, make that I LOVE BREAKFAST. It is without question my favourite meal. As you can tell from this blog I love other meals too. A lot. But breakfast is sine qua non to my daily happiness. Although it is rarely elaborate, and often involving no equipment other than a knife and hot overhead …

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