food to glow

feel good food that's good for you

It is an unassailable fact that citrus fruits are perfect: as tart-sweet shreds suspended in amber and spread on toast; gently stewed with vegetables in spiced tagines; magically thickening with coconut butter to make raw key lime pie – or with eggs, butter and condensed milk for the real deal; blitzed into creamy submission in green smoothies; as sparkling slices in breakfast bowls. …

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Many of us make risottos, but how many of us throw convention to the wind and bake them?  Until recently I had not, but as I already bake rice I just thought, what the heck. What’s the worst that could happen? I know it is no big deal to ‘feed’ a risotto its stock and …

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This simple pasta, black bean and butternut squash dish is something that I have been making off and on for over 25 years. I’m not sure where I first got the idea, but as it has stood the test of time I thought I might share it. There is little skill involved, just a willingness …

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I hope you don’t mind this simple little soup popping into your inbox or feed. I realise that other food bloggers are posting elaborate year-end round ups of their best recipes, and laying out plans for improving blog and blogger. I wish I had got around to the former, to be honest. I will however be …

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Move over quinoa, there’s a ‘new’ ‘grain’ in town. Well, actually it’s not new, and quinoa is not a grain. But you know what I mean. Of course I’m talking about freekeh. And just to confuse us further freekeh is not  a grain, but a process. Actually it sounds to me more like a dance …

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Once upon a time, in a land far, far away, lived a girl. She was an ordinary girl. Not a wallflower, but not a high-flyer either. She was loved by her family, got on well(-ish) at school, had the requisite number of boyfriends and breakups, and battled the occasional outbreak of pimples with spot cream …

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Is it a bit chilly where you are? Have you pulled on a sweater yet? Here in Scotland the cautious flirtation with Autumn has ceased:  we are now in a committed relationship. 

I know it sounds a bit gloomy to pop ‘summer’s end’ into the title, but it does seem appropriate. September is nigh, and unless you are of a southern hemisphere persuasion, autumn is here in all but name. I may be a bit of a weirdo but I quite like autumn. I like its colours, …

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Can’t you just taste it? The sweet sticky-salty gingery flakes of salmon cosied up with crunchy veg and gloriously starchy brown sushi rice? Wow. I don’t think I have ever used that many y’s in one sentence. This is a dish that invites not only the y’s but also the hows.

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