food to glow

feel good food that's good for you

I can’t believe it is almost the end of August. I’m not ready to let it go. One of the reasons is that here in Scotland we are experiencing a late burst of summer, after a rather underwhelming (okay, quite miserable) July and early August. Out of necessity I have shed my jeans and sweaters for shorts and …

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I suppose most of us need another ice lolly recipe like we need another hole in the head. But before you wander away and look at prettier pictures (these are fairly scrappy. sorry) can I just point out that these taste a hell of a lot nicer than they look. Despite the healthy ingredients, and …

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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 go ahead and knock out successions of risottos, pizzas, frittatas and casseroles, where they …

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We’re a nation of snackers. With 97% of us in the UK admitting to snacking between meals the snack break has become a daily ritual in homes and workplaces across the UK. I favour nuts (almonds!), green smoothies, green tea, home-dried fruit (on a mango kick right now), fresh apples and, um, the occasional ramekin …

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Banh Mi is one of those foods that anyone interested in food must try at least once in their life. It is simply a stunning confluence of colours, flavours and textures. And yes, it is a sandwich. A humble sandwich. But what a sandwich. Crispy light baguette (not the chewy kind), tangy lightly pickled vegetables, …

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I am surrounded by suitcases, scattered clothes, and the sense that I am forgetting something vital. It can only be one thing, of course: the hell that is packing. I hate it with a passion veering on angina. Seriously. Summer clothes that I have had for years suddenly become invisible; dainty peep-toes and sandals vanish; nothing …

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Yesterday I asked you to indulge me in a little meditation exercise of sorts. We wandered around imaginary gardens and restaurants, noting colour, texture, taste and aroma. We sniffed, we tasted, we digested, we were omniscient. With my subtle-as-a-sledgehammer sketches I was hoping to lead us to think about what we get out of our food. …

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Nature is most surprising. At a time when nothing much is ready to eat in the spring garden (at least here in the UK), some of the brightest, most nutritious fruits are at their peak. Throughout the bleak winter months, with root crops and cold-stored orchard fruits doing their best to sustain us, citrus is one of …

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This week I am supposed to be head down with my laptop, working on a special project. It is at my own behest, but I was determined to be disciplined about it: “out-of-office” for my emails, alarm set for 6.30, green smoothie to fortify & fill, and then boom, the words would just flow. My week has …

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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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