food to glow

feel good food that's good for you

I love broccoli in all its forms: the year-round green, fat-headed bunches (the only time fat-headed is not an insult!) – perfect for chopping and throwing in soups and pasta, as well as the more delicately-shaped purple sprouting broccoli that is so welcome come early spring. My own purple sprouting broccoli is a miracle survivor in my garden; …

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I’ve been juicing off and on for a loooong time. By long time, I mean longer than some of you have been alive. That long. I’m not a pro at juicing: I’ve never done – or felt the need – for a juice cleanse, nor do I juice every day. Most days, sometimes more than once …

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The first, slender shocking-pink stalks of January’s forced rhubarb have come and gone. And at quite a ticket. Did you take home a paltry bundle at exorbitant price like I did? If so, did you roast it to enjoy with slices of blood orange, or poach it gently under foil? Did you pair it with apples under …

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The day has got away from me. I am still cooking for a class this evening (it is 4.18 pm) but I really, really wanted to give something to you today. For the first time ever I am pretty much re-posting one of my top posts; one that many of you will not have seen. …

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Do you favour a light, open-textured, easily-cut chocolate cake? One that is three tiers of ganache-filled indulgence? Well, you may as well just come back next week as this cake is none of these. If however the chocolate cake of your dreams is slightly ugly, cracked on top and is really rather unruly then, well, …

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I really really wanted to title this, “Bloody Freakin’ Genius Chocolate Mousse,” but that a) might have sounded a bit rude to the more sensitive among you (sorry), and you might have clicked away; and b) it might have sounded a bit hyperbolic – and you might have clicked away, this time shaking your head at the …

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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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This raw soup of fresh spring vegetables – and a strong hint of warm spice – is the perfect antidote to all of the chocolate and other indulgent foods many of us have been enjoying over the past week. To make it you will need a powerful blender that can blitz hard vegetables into a …

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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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