food to glow

feel good food that's good for you

Fridge-comp-bannerWhat 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 covered in magnets from around the world, torn out recipes waiting to be tried, or coupons for free stuff that food bloggers allegedly are knee deep in. Why? Two days before Homebase contacted me about their latest, really awesome, competition I had a clear out. A big ‘un. Spring had arrived early at food to glow in the form of hot soapy water, rubber gloves and copious paper towels and e-cloths. A bag was on standby for the inevitable toss out of expired this and that (not too bad on that score). A week before we had ‘eaten down’ the contents of the fridge. In other words what my fridge says about me is “exceedingly boring.” We seem to exist on half a red cabbage (turned into a surprisingly fab smoothie – recipe soon), cauliflower, kefir, some packs of tofu, and green stuff. Oh, and a gorgeous “naan-chilada”. But more about that soon.DSC_1482

DSC_1066So,…the competition couldn’t come at a worse time for me. But, it may have come at a good time for YOU.

Just by snapping some photos of your fridge inside or out (or both) you could win some really cool stuff (pun intended). All you need to do is snap your fridge freezer and share through your social media media accounts (Twitter/Instagram), including @Homebase_UK and #KeepYourCool.

WHAT YOU CAN WIN:

1st Prize: A Silver or Black Bush Fridge Freezer

2nd Prize: An exclusive Leith’s cookery course

3rd Prize: A Naked Wine Box (12 bottles worth £120)

4th Prize: 3 lucky winners will get a Riverford Recipe Box of your choice

Head over to the Homebase competition page RIGHT NOW for more details on how to enter, plus the Ts & Cs. And, GOOD LUCK!!

Oh, and this is what I made when I cleaned out the fridge, Fridge-raid Coriander and Green Olive Tapenade. I blitzed up ‘rescued’ leaf coriander that was lurking in the veg tray, a giant bottle of green olives I got at Makro, and some of my homemade preserved lemon for the perfect slather-on spread for grilling tofu, chicken or fish. Mix it with soft cheese or ground cashews for a fabulous dip too. You can easily make this with just the fresh lemon and lemon zest, which is how I normally make it. I got this idea from a lovely little tapenade you can get at Waitrose, but it is a doddle to make your own, and we love the zingy fresh flavour of the extra fillip of preserved lemon.

green-olive-and-coriander-tapenade by food to glow

Coriander and Green Olive Tapenade

  • Servings: 1 jam jar
  • Difficulty: easy
  • Print

2 cups green olives (stoned) in brine, rinsed and drained

1 large bunch leaf coriander/cilantro (stems and leaves) – about 50-60 grams, roughly chopped

1 clove of garlic, peeled and minced

Juice and zest of half a lemon (more to taste)

2 tsp minced preserved lemon peel (optional)

Fresh black pepper, to taste

50-70ml (1/4 – 1/3 cup) extra virgin olive oil, plus a little extra for the jar (amount is up to you – 70 ml gives a looser tapenade)

Blend all of the ingredients, except the olive oil, in a food processor or blender until mostly smooth. Blend in the olive oil until just mixed through. Blending longer makes the colour much paler but doesn’t affect the taste. Spoon the tapenade into a sterilised jar (my method plus my tawny marmalade recipe) and top up with extra olive oil. Store refrigerated for one week, or freeze in smaller amounts to use as needed (see image).

Uses: as a topping for grilled fish, tofu, chicken (mix with panko or other dried breadcrumbs and more lemon zest – mwah!); added into soups and stews for a bit of oomph; kneaded into bread dough and baked for AMAZING breadsticks; stirred into cooked pasta or hot grains; added to extra lemon and olive oil for a dressing or marinade; mixed with soft cheese or blended nuts for a dip.

green-olive-and-coriander-tapenade by food to glowNow, go on. Skedaddle! All of you lovely UK readers go take some pix of your fridge and post them over to Homebase for your chance to win some great prizes! Good luck. :-)

Post sponsored by Homebase.

parsnip-and-lime-marmalade-cake by food to glowI’m a bit of a sneaky so and so. Although I am telling you what is in this cake – I’m a stickler for accurate titles – often when I am feeding my cancer nutrition groups I make them guess what is the ‘special ingredient’. After they have taken a bite.

I suppose I should add “not very nice” to “a bit sneaky.”

But it is with good intentions. Often we have preconceptions about how things are going to taste. I know I do at least. If you tell me something has coconut in it, or baked bananas, I will automatically wrinkle up my already wrinkled nose and decline. Things with coconut in them (unless it is fresh or like this, or this) make me think of tanning creams from the 70s (not sunscreens: there were no such things, hence the wrinkles). And baked bananas, well they are just gross, aren’t they? And don’t even think of giving me something with banana flavouring. Nose wrinkling doesn’t quite cover my reaction. Continue Reading

the_soy_situationBy now most of you know that I have a day job. I don’t spend all day, every day puttering about in my kitchen and tippy tapping on my lap-top. Not quite. Some days you will find me teaching cancer nutrition at the brilliant Edinburgh Maggies’s Cancer Caring Centre.

Many of the people I see have loads of questions, not only about their actual treatment (“why can’t I taste anything on chemo?”), but about what they ‘should’ be eating during and after treatment. And they want to know not only for their own sake but also for the sake of their families and loved ones.

When experiencing cancer or any chronic illness, food can be fraught. On the one hand there are scare stories that some of the papers seem to glory in highlighting. At the other extreme there are millions of digital articles and acres of newsprint devoted to extolling the latest must-eat super foods and miracle pills/potions/drinks/injections, etc. Part of my job is sifting through the real and ‘puffed up’ information that is out there, and helping those I see come to an informed choice about what they feed themselves and their families.

One of the biggest questions is to do with soya/soy.

If you are a vegan, a vegetarian or just someone who eats soy products, do join me over at The Muffin Myth where I am guest posting for nutritionist Katie Trant on this highly polarising – and very interesting – subject. 

Now, join me over at The Muffin Myth to find out more…

japanese-skillet-breakfast by food to glowAfter days of simple breakfasts like my beloved avocado toast (how cliché am I?), interspersed once or twice by a bowl of plain yogurt topped with homemade granola and slow-cooked fruit compote (rescued from the freezer), I fancied a change. It was a day off, after all. No make-up to put on, no matching shoes to find. The world was my oyster. Or my budget version of it: a mussel.

avocado-toast by food to glow

avocado toast with rose harissa salsa and egg + kimchi guacamole and egg – my Instagram

What I really fancied was a drive into nearby Stockbridge village to visit the bijou Swedish bakery Peter’s Yard, ostensibly to get a loaf of their crisp yet chewy sourdough levain bread – just one small loaf to last us the week: when it’s gone, it’s gone. But of course I would naturally be seduced into purchasing a cardamom laced blueberry custard bun, accompanied by a small but perfectly formed cappuccino. Suitably fortified and feeling rather yummy mummy in the douce surroundings I planned to zip back home, pound out some work then tackle the garden in readiness for spring planting.

Of course, I didn’t do any of this: not the bread buying, the coffee sipping, the bun scoffing or the garden tending. I did do the work pounding though. Five hours on a day’s off-worth. Ridiculous, I know.

As I have got older I find I just can’t do indulgent. I can’t do planned leisure. Or a least not without an internal fight with myself. I’m better if my OH instigates something, especially anything involving a long walk and a cafe stop. But it needs to be long walk to actually deserve that stop.

It’s not that I have an ulcer-inducing work ethic or anything. I can faff around and achieve nothing with the best of them. Homer Simpson has nothing on me, just ask my husband. But sipping coffee, eating a sticky bun (which, let’s face it, isn’t really me) and pecking about in the garden with a pair of secateurs like Monty Don is too much like hard work. It’s the guilt, you see. The ‘I should be doing this’, ‘I should be doing that’, not wasting time ON MYSELF. Basically the opposite of what I tell people on my workshops and those who I see one-to-one. How ridiculous am I? Please tell me you aren’t as pathetic.

I did manage to salvage something of the feel-good feeling of a day off, with breakfast. Despite my reluctance to treat myself with a rare bought bun and coffee I did make something pretty special. I treated myself to a rummage in the vegetable tray and a potter at the stove. And this is what I made. Nothing like a cardamom laced perfectly baked blueberry bun – did I mention it had custard under the berries? – but it did the job. Actually this very odd sounding savoury Japanese skillet breakfast is extremely good, if I do say so myself. I’m not brilliant at taking time for myself, but I am darn good at tooting my own horn. At least for today.

How do you treat yourself? Let us know. I need ideas!

japanese-skillet-breakfast by food to glow

Japanese Breakfast Skillet with Warm Tomato, Ginger and Miso Dressing

  • Servings: 1-2
  • Difficulty: easy
  • Print

This is much less complicated than first appears. If you have a decent blender or food processor, the sauce takes just seconds. And the rest of the dish is really just chopping and stir-frying. You don’t even need to measure. This is perfectly satisfying as is but some of you may like this with toast, or even something like wet polenta – neither very Japanese. But then, neither am I.

2 tbsp oil of choice (I used extra virgin olive oil), divided use

150g (1 ½ cups) small dice sweet potatoes – see images, I didn’t measure

½ small onion (about ¼ cup), sliced

50g ( ½ cup) shiitake or chestnut mushrooms, sliced

150g (1 cup) small cherry/grape tomatoes

100g (about 6 cups), curly kale, chopped and ribs removed

2-4 eggs

The Sauce

½ small onion, finely diced

2 tbso light tahini OR neutral oil

1 tsp white miso (more to taste) OR tamari/soy sauce

2 tbsp finely minced ginger

1 ½ tbsp. tomato ketchup or tomato paste

8 cherry/grape tomatoes

½ tsp freshly ground pepper

1 tsp ground turmeric

1-2 dates (2 if not using ketchup)

Optional – sliced toasted nori, togarashi, and/or chopped chillies for garnishing

1. First of all pop all of the sauce ingredients into a powerful blender (I use my trusty Froothie Optimum 9400) and blitz until completely smooth and warmed from the friction of the blender. Scrape into a bowl or jug, cover and set aside.PicMonkey Collage

2. Heat half of the oil in a heavy-bottom skillet (I use a well-seasoned cast iron pan) over a medium flame. When medium-hot , throw in the onion and sauté for a couple of minutes, followed by the sweet potato and mushrooms. Stir frequently, cooking until the potato softens – about five minutes. Now turn up the heat a bit, push the other veg aside and add the tomatoes. Let these get a bit dark in places, shaking the pan occasionally. When all seems softened mix in the kale, adding a small splash of water if it appears anything might stick. Cover with a lid and turn off the heat.japanese-skillet-breakfast by food to glow

3. In another, smaller, fry pan (or you could poach the eggs), heat the remaining oil and fry the eggs as you wish.

4. Serve by topping each serving (if sharing!) with two eggs, some of the sauce and any garnishes you wish. This kind of protein and fibre-rich dish should keep you well-fed until your next meal.

Note: adapt the vegetables to whatever you have – use any winter squash instead of the sweet potato, peppers if you like and any greens you fancy too.

Sauce Uses: this sauce is very versatile – use it as a salad dressing (especially hearty grain-based ones), glaze for tofu or tempeh, stir into Asian noodle and rice dishes. It’s also nice on steamed veg and slices of hard-boiled egg.

Similar (-ish) on Food To Glow:

Easy Shakshuka (Spiced North African Tomato and Eggs)

Gardener’s Green Shakshuka

Spicy Kale and Egg Breakfast

Easy All-In-One Breakfast

Baked Vegetable Egg Nests

Baharat, Quinoa, Lentils and Eggy Breakfast

Healthy Whole Food Breakfast Skillet Recipes From Others:

Kale and Potato Breakfast Hash – amuse your bouche

Southwestern Sweet Potato Breakfast Skillet – eat live run

Power Greens Breakfast Skillet - my fitness pal

Breakfast Skillet – readers digest best health magazine (Canada edition)

japanese-skillet-breakfast by food to glow

tofu-and-vegetable-dan-dan-noodles-by-food-to-glowFood has always been a big part of Chinese culture, but never more so than at Chinese New Year. Although officially kicking off this year on the 19th of February, feasting and celebrating is already evident in major cities across the world. Lanterns of gold and red, as well as paper cut outs of this year’s symbol, the goat, decorate restaurants, shops and homes. But this is all just so much window dressing. The real event is the food. Masses of it. Gleaming, steaming mounds of it. Continue Reading

GG JACKETNow that we have safely passed January, and all notions of serious dieting have sensibly been put aside, I hit you with a healthy cookbook. One that has a Plan {yes, that is supposed to capitalised}. But please don’t run away, or scroll too quickly to the recipe. It isn’t a diet, diet. I promise.

Recently published by Jacqui Small, Gut Gastronomy hints with its title to what lies within the sumptuously photographed pages. This 244-page hardback book contains not so much a diet as a way of eating that evolved from the work of therapists at the well-known Grayshott Spa. It is based on naturopathic principles of improving overall health via the gut.

As a health educator myself I wholeheartedly approve of looking after the gut. In fact, Hippocrates, the godfather of medicine, said: “All diseases begin in the gut”.

The idea of eliminating dairy, alcohol and caffeine for 21 days is one that perhaps the man himself might well have approved. This is coupled with their own – easier – tweak of the ubiquitous two-day fast. After the first two weeks the Plan becomes more inclusive, but in all stages there is plenty of variety and colour – crucial for staying the course. Over the three weeks on the Plan your digestive system should get the rest and repair-time it needs to function at its best.

The aim of the Plan is to improve one’s overall health by “cleansing and healing the digestive system to make it more efficient, improving elimination, reducing fluid retention and alleviating bloating and inflammation”. Most of us could do with a bit of this. Am I right?

Who wrote it? The book is based on the clinical work of Elaine Williams, Director of Natural Therapeutics at Grayshott Spa, and Stephanie Moore, clinical nutritionist and health coach at Grayshott Spa. The book is written by popular nutritional therapist and TV presenter Vicki Edgson, with recipes by Grayshott Spa consultant-chef, Adam Palmer. And not forgetting photographer Lisa Linder; she brings the elegant, healing recipes to life.

Between the covers: Body processes, food groups and basic nutrition are well-covered in the first section of the book, with helpful illustrated tables and highlighted boxes breaking up the dense but very interesting text. The Plan itself is more guidance than rules as such. Broths and fermented foods are described and their use is encouraged with really rather appealing recipes to get you going. Then to the recipes themselves, all 100 of them fabulously shot and inviting, and not looking or reading remotely like diet food. Nutrition facts are highlighted for most recipes but – as this is not a diet book – a breakdown of calories and nutrients is not given. The idea of encouraging the eating of real food and not getting caught up in a numbers game is quite refreshing. Chef’s tips, including the best ways to prep, present, serve and store dishes, are sprinkled liberally throughout the book.

Who is it for? Anyone who feels that their digestion is not up to par, and anyone who wishes to know more about how having a healthier gut can positively affect overall health, including stubborn weight issues. Believe me, it really can. As a side benefit, weight will almost certainly be lost on the Plan, although that isn’t the aim of the book. This is also for anyone annoyed by the preachy tone of similar books. At no point did I tut and sigh, or want to hurl the book across the room in a fit of self-loathing…

Who might need convincing? Vegetarians and vegans (it is quite animal-protein heavy, but with plenty of fish); caffeine addicts, cheese lovers and those who really like their wine! Joking aside, the biggest barrier will be for anyone who just doesn’t have the time and money needed to prepare the recipes. It is not a Ryvita and cottage cheese kind of approach. Or even a slice it up and call it salad one. I see this as suited to anyone not working full-time or with a family to feed (unless they need the Plan too). Maybe I am wrong about that, but I am just being honest. Most of recipes are geared for confident and slightly adventurous cooks who have the time and monetary resources to put into giving their gut a thorough rest and replenish. But if one does, this book will be the perfect guide. Almost all of the recipes are very, very tempting – as one would expect given the involvement of a respected chef.

Recipes I’d like to cook: Smokey aubergine soup with peach & green olives – intriguing or what? Red lentil, apricot & preserved lemon soup (I could use my own preserved lemons!) with chermoula; Gravadlax with tarragon, juniper, ginger and orange (it sounds so clean and flavoursome); Salt-baked celeriac (the image is just crazy!); Sweet potato and chickpea cakes with lime & cucumber raita (okay, the chickpeas would need to be changed for me…); Roasted cauliflower ratatouille. Lovely, huh?

Recipe I have cooked: Grilled sole fillets marinated in ginger & tangerine juice. Lovely, unusual and easy. I couldn’t bring myself to use the amount of butter called for though. The five-spice in the marinade is *mwhah*. :-) Stealing that idea…

How can you get your hands on this? Published by Jacqui Small, Gut Gastronomy is available through Amazon and good book sellers for between £20.40 and £30.

GIVEAWAY >>> The publisher has kindly offered a copy of Gut Gastronomy for a Food To Glow reader. If you fancy a copy, just drop me a comment below. This giveaway closes Friday, February 20th at 11.59pm. The winner will be randomly selected and contacted by email. They will have until Monday the 23rd of February at 12 noon to reply or another winner will be chosen at random. Name and details of the winner will be passed onto the publisher for the sole purpose of sending out the book and not for any other purpose. Food To Glow will not be responsible for failure of the book to reach the prizewinner. The book is non-transferrable and has no exchangeable monetary value. Entrants must be resident in the UK and aged 18 and above.

To find out about upcoming books and events from Jacqui Small, follow them on FacebookPinterest and Twitter.

PS Still time to vote for my recipe in the Destinology Reimagine A Classic competition. Just click next to my name – no forms to fill out, thank goodness. I would really appreciate it! Voting closes at midnight (GMT) on the 13th (the day of this post).

image courtesy of jacqui small publishing

image courtesy of jacqui small publishing

Coconut, Poppy Seed, Ginger & Lime Muffins

Coconut flour is the perfect gluten-free choice but you need more fluid than usual. You can eat the muffins as a morning treat whilst adhering to the protein principle of the Plan due to the coconut milk, oil and flour. They can be cooked then frozen, but are best served with berries.

80g (3 oz) coconut oil, plus extra for greasing the muffin tin

3 organic, free-range eggs

200ml (7 fl oz/ generous 3/4 cup) coconut milk

seeds of 1 vanilla pod

10g (1/2 oz) ground ginger

100ml (3 1/2 oz/ generous 1/3 cup)  local runny honey plus extra for the raspberries (optional)

15g (1/2 oz) poppy seeds

grated zest of 1/2 lime

1 tsp baking powder (baking soda)

40g (1 1/2 oz/scant 1/4 cup) coconut flour

300g (10 oz/2 1/4 cup) raspberries

fresh coconut and mint leaves, to garnish

Preheat the oven to 180C, 350F, Gas mark 4.

In a small saucepan, gently warm the coconut oil – it should be blood temperature rather than too warm. Pour into a large mixing bowl. Add the eggs, coconut milk, vanilla seeds, ginger, honey, poppy seeds and lime zest. Whisk together to make and emulsion.

Mix the baking powder (baking soda) with the coconut flour, then sift into the wet mixture. Using a metal spoon, stir to make a batter.

Divide the mixture between muffin cases or lightly oiled muffin tin. Bake in the preheated oven for 15 minutes until the muffins are risen and golden brown.

While the muffins are cooking, puree two-thirds of the raspberries. Sweeten to taste, if wished, with a little honey.

Remove the muffins from the oven and set them side to cool for 10 minutes. Serve warm with the raspberry puree, garnished with the remaining raspberries, fresh coconut and mint.

 

 

 

 

 

mediterranean-vegetable-galette-by-food-to-glowHow do I love thee?

Weeellll….enough to not only give you the obligatory sweet treat and some flowers for Valentine’s Day {food to glow passim}, but also this awfully easy – and possibly a bit saucy {er, drizzly!} – savoury galette recipe.

I know! I do love you!

Enjoy responsibly. :-)

mediterranean-vegetable-galette-by-food-to-glow

Mediterranean Vegetable and Halloumi Galette

  • Servings: 2-4
  • Difficulty: easy
  • Print

This recipe is super flexible – use different vegetables, a different herb oil – or even some bought pesto slaked with a little oil. Even a different dough if phyllo doesn’t do it for you. In fact, why not use this recipe for my sweet galette dough – just leave out the sugar and spice.

Measures are very approximate for this kind of recipe but will give you a good ballpark figure to aim for if you need it. Otherwise, use your own instinct for amounts of vegetables and squeaky, minty cheese.

6 sheets from one pack of phyllo pastry {usually contains 12 sheets}, halved with a knife to make it into squares – keep covered with a damp tea towel

80ml {1/3 cup} extra virgin olive oil, divided use  – you may need more or less

cupped handful of green beans, trimmed and halved or in thirds

1/3 medium aubergine {or a whole small, Japanese one}, sliced into thin rounds and then halved {half moons}

1/2 red pepper, diced {make slices to form hearts if you wish}

cupped handful of broccoli, sliced into thin lengths about 4-5 inches long

cupped handful of radishes, trimmed and thinly sliced

6 spring onions/scallions, trimmed and sliced

1/3 cup oil-marinated artichoke heart quarters

palmful of stoned black olives {oil-cured} – torn

1 heaped tbsp fresh thyme leaves, plus extra for garnishing

1/2 pack of halloumi cheese - about 100 grams, thinly sliced and torn

Extra virgin olive oil {evoo} – to oil the pastry {if using phyllo}

Herb Drizzle/Pesto

20g {1/3 cup} pumpkin seeds

20g {packed 3/4 cup} each of fresh basil and parsley

1/2 garlic clove {or leave out if you like – nudge, nudge}, finely minced

Squirt of fresh lemon

Evoo, from amount stated above

Salt, to taste if needed – or nutritional yeastmediterranean-vegetable-galette-by-food-to-glow

Preheat the oven to 190C/375F. Line two baking trays with parchment paper and set aside.

1. Blanch the green beans in boiling water for three minutes. Drain, rinse well with cold water to stop the cooking, and drain again. Set aside for now.

2. Heat 2 tbsp of oil in a large sauté pan over a medium heat. Add the aubergine slices in a single layer and sauté until golden on both sides. Remove with a slotted spoon and onto some layers of paper towel.DSC_0448

3. Add more oil to the pan if you need to {I don’t} followed by the pepper, broccoli, radishes, spring onions and thyme leaves. Saute, stirring frequently, until softened.

4. Now to get on with the phyllo. Divide the phyllo into piles of 6-8 square sheets, then place one sheet from each pile on each tray. Take another and place it slightly offset to the first. Carry on with the remaining sheets {see image}.halloumi on phyllo pastry

Put one-quarter of the torn halloumi cheese in the inner two-thirds of the pastry stacks. Top with all of the cooked vegetables {remember the beans}, the olives and the artichoke hearts. Scatter over the remaining cheese. mediterranean-vegetable-galette-by-food-to-glow

5. With the flat of your hand push the pastry up around the filling to just form a lip of sorts {see image}. Brush oil on the visible edges. Pop the galettes in the oven and bake for about 15-20 minutes, or until the pastry is golden in places and the pastry feels cooked and firm underneath.mediterranean-vegetable-galette-by-food-to-glow

6. While the galette is baking, blend the basil and parsley, seeds and garlic. Stir in the remaining oil and lemon juice. Taste and see if you wish to add salt.

7. Serve the galettes warm with a good drizzle of herb oil and a squirt of lemon over the top, if liked. A sharp green salad goes well with it.

mediterranean-vegetable-galette-by-food-to-glow

Eatwell show lexusUK readers will know about the high-calibre BBC Good Food Shows, showcasing the best brands, food producers and chefs from all over Britain. Held across the UK, these shows are must-attend events for anyone interested in good food. Every UK foodie worth his or her salt (or sriracha) has to attend at least one such gastronomic exhibition in their lifetime.

Well, this year, the BBC Good Food Shows have added another – and in my opinion, potentially better – event, the BBC Good Food Eat Well Show. Sponsored by luxury car brand Lexus, this new show will be of the same high quality as the “mother show,” but with a decidedly healthy spin. Taking place 27 February to 1 March in London’s Olympia West in Kensington, this three-day show of talks, demonstrations, and over 100 exhibitors is an unmissable event in the UK food year calendar.

One of the highlights will be the Healthy Kitchen, with chefs, celebrities and experts cooking up easy, do-able dishes to reproduce at home, or just to inspire. Model-turned baker-turned healthy chef, Lorraine Pascal is my must-see chef personality. Others on the schedule include Davina McCall, the Helmsley sisters (Helmsley+Helmsley as they are known), Marcus Bean and Jenni Falconer.

Lorraine Pascal, chef

Lorraine Pascal, chef

Another draw will be the discussions and informative talks going on in the Eat Well Forum. Expect lively chat on the relationship between food, health and wellbeing, and the challenges of making it all work for you.

The Eat Well Interview Stage is the place to go to have your health and nutrition questions answered by diet experts Natasha Corrett (of “honestly, healthy food” fame), Dale “The Medicinal Chef” Pinnock, Rachel de Thample (I love her latest book – reviewing it soon!) and raw chef, Renee Maguire. And you can also have 1:2:1 sessions (in private!)with qualified dieticians throughout the 3-day show.

Standard admission prices are £15 for adults; children 5-16 pay half the adult rate and under-5s are free. Over -65s and full-time students with student ID save £2 on the full adult rate.

DISCOUNT CODE!! BUT… Food To Glow readers don’t have to pay that. No. How about a juicy 20% off any ticket?  Just quote MV14 when booking online.. Here is the direct link to ticket sales for the BBC Good Food Eat Well Show. You will see something about 15% on the page, but just put in MV14 for your 20% off.

WIN TICKETS!! I also have a pair of tickets for either Friday or Sunday. To win, drop me a comment below, follow me on Twitter @foodtoglow, follow me on Instagram, on Google+, and/or like my page on Facebook (let me know in the comments below so I can record your entry). Comments on the blog and following me various social media all count as separate entries, so the more ways to be in touch the more chances to win! Do also indicate in your comment which day you wish to go, too. :-)

Food To Glow giveaway of 2 tickets to BBC Good Food Eat Well Show (for either Friday or Sunday) closes on Friday 13 February 2015 at 11.59pm. A winner will be picked at random. Prizewinner will be contacted via email by me. The winner must reply to me with their postal details by Monday the 16th at midday or another person will be selected. These details will be passed onto the organiser for the sole purpose of sending out the tickets and not for any other purpose. Food To Glow will not be responsible for failure of tickets to reach the prizewinner. The prize is non-transferrable and has no exchangeable monetary value. Entrants must be resident in the UK and aged 18 and above.

GOOD LUCK!!AMERICAN_PANCAKE_Blueberries_email

Images courtesy BBC Good Food

raspberry, rose, pink peppercorn love bites // food to glowHere 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, but it is a wonderful outlet and really quite fun, too.

But sometimes I like to feature companies, services and products that I really believe in and wish to support in my own small way. The Wild Flowers Company is such a business.  Continue Reading

portuguese salt cod tacos with mojo verde // food to glowBacalao, 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 pearl-pale, utterly smooth soup, with double cream and tiny pieces of potato. Very like our Scottish cullen skink, but without the distinctive gently-smoked flavour. Cafe St Honore, I believe.

For ages I have been meaning to seek out this salt-preserved delicacy and have a go at making up this idea of salted cod tacos. Other interpretations flitted into my mind – a spicy soup, a pasty of sorts. But the taco thing was one notion that stuck. A draft of this simple recipe has been scribbled in my trusty plain black Muji notebook for over a year, just lacking the salted cod to make it come to life. Continue Reading

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