food to glow

feel good food that's good for you

smoky and silky corn soup by food to glow

On-my-soapbox alert!

Corn is contentious. Not the sweetcorn that we eat – and the only corn crop grown in the UK – but the corn that has infiltrated our lives in some very non-food and non-nutritious ways.

In the US, where it is by far the most-grown and most renumerative crop, field corn is used in manners various and sundry: as fuel in the form of ethanol; to hold food as plastic bags, plastic spoons and forks; to fatten livestock and thicken food. Because it is less sweet, field corn is also used to make tortilla chips and cornmeal.

Its sugars are also used to sweeten food, namely the ubiquitous, liver-damaginghigh-fructose corn syrup. Plus, eighty-five per cent of field corn in the US is genetically modified, often without product labels to tell you so. Contrast that with less than five per cent for sweetcorn, but that number is increasing. Thanks a lot, Mon-flipping-santo. Although it is one of the least sprayed crops, if I still lived in the US I would be tempted to go organic with this one just to be sure it wasn’t genetically modified. This article enumerates the many ways corn is used in unexpected ways. Most are not bad, by the way. It is a useful crop in many respects.

As is the case with this soup. Continue Reading

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waffles by food to glowOne of the joys of visiting America is breakfast. Or rather, going out for breakfast.

Every city, town, speck on the map, boasts a place that opens at silly o’clock for the first meal of the day. The UK has a go, and has got better, but to really do breakfast out you must visit the US. Top tip: eat a light dinner the night before. And don’t plan on eating for the rest of the day. Continue Reading

turkish eggplant imam bayildiCan I entice you with a recipe that apparently induces fainting? Sounds rather alarming, doesn’t it?

The famous Turkish mezze dish, Imam Bayildi, translates as “the Imam fainted.”  From pleasure or shock, we know not. But really, who doesn’t want a bit of that? Continue Reading

green passion smoothieIt has taken me awhile to getting around to posting a review of my Froothie Optimum 9400 blender. Not because I haven’t been using it – far from it. I have been using it most every day for one thing and another – smoothies (of course), dips and spreads, soups, desserts, nut milks, nut flours, sprouted grain/seed flours, nut butters, and even ice cream (well, frozen yogurt). So, yes it has been getting a bit of a work out.

Being a fairly methodical person I really wanted to make sure that I had run it through its paces before I passed on my assessment. And I wanted to do a couple of side by side challenges against my Vitamix to see how my two machines compared. Continue Reading

tomato tart by food to glowThe conservatory and spare room are piled with Rachel’s boxes and bags: split-new cooking utensils, tea towels, pristine winter boots, Italian coffee maker, erm, Sriracha sauce.

By next weekend these bags – that are really quite annoying me – will be emptied into a new home, a new chapter of life. And I will be a big old mess. Continue Reading

instant japanese pickle by food to glow

snapped on my phone seconds before scoffing!

All I can say is, “wow!” After hovering around the front door for a couple of days – occasionally having dark thoughts of neighbours signing for my special delivery and not handing it over – it arrived. My Foodie Penpal delivery. Continue Reading

plum-berry upside down skillet cobbler by food to glowYou may find this hard to fathom but about half of these photos are from 2012. Yes, I have waited that long to post this recipe. And I don’t quite know why, as it is a good one. Easy, seasonal, thrifty and really quite luscious for a food to glow pudding. It won’t be luscious compared to a Nigella or Mary Berry recipe – what with the lower sugar, fat, and blatant lack of icing. But if your tastes run to the healthy then this might seem quite a treat. I know it does for me. But then again, I don’t get out much. Continue Reading

mango, lentil and quinoa salad by food to glowThere is a definite autumnal feel to the air up here in Scotland. The sun is out on this bright unseasonably chilled August day, but it holds little warmth. I don’t know about you but today, walking to a friend’s house, I had to turn back and pop on not only a jacket, but a scarf too. My hands were also chilled, but I couldn’t bear to dig out the gloves so in my pockets they went. Perhaps it is time to put the fan back in the garage…

With my ‘thin’ Florida blood I know I feel the Scottish cold more than most people my age (I have had chilblains in June!), but I can’t quite give up on salads just yet. Certainly not this warm one. I have been transitioning into soups and bits on bread (more on that soon), but salads are still on the menu here at food to glow. At least until the first frosts. Which may be just around the corner, apparently. Continue Reading

nut and seed crackersIf you think wheat – or any grain for that matter – is necessary for crispy crackers, be prepared to have that belief well and truly quashed. Like flat earth theory, alchemy, and the theory of the four bodily humors, we now know that grains do not always a cracker make.

Kellie’s Theory of Healthy Cracker Happiness:

Nuts + (grinding x flavouring) + slow baking = a tray of yummy, snappable crackers.

It’s practically revolutionary! Continue Reading

 beet tops and courgette phyllo tartletI didn’t scare you off with the beet tops, did I? Good. It’s just that with beets coming in thick and fast (with any luck), I’ve discovered that these brilliant, long-stemmed leaves can also be put to good use. And seeing as a one-cup cooked serving offers 220% of vitamin A, 60% of vitamin C, 16% of calcium, and 15% of iron I suppose it would be churlish not to. Wouldn’t it?

I haven’t always been so aware of their value. For years I have been willy-nilly hacking off the pretty red-veined leaves and composting them. This makes for very nutritious compost, I’m sure. But a few years ago I saw something on good old, much-maligned Twitter about using beet greens with pasta and, after a few plays around, I hit upon my own really quite delectable stir-fried beet green ‘sauce.’ Well, it isn’t quite a sauce, more of a topping. I will share it very soon and you can be the judge. It takes all of five minutes to prepare so is perfect for a weeknight supper. It’s just not desperately photogenic, so you may have to use your imagination and read the ingredient list to convince you. :-) Continue Reading

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