food to glow

feel good food that's good for you

eggplant bacon bot // food to glow #veganbltAs a matter of habit and, I suspect, genetics, I get up rather early in the morning. Sometimes 3 am or 4 am, in which case I am often able to go back to sleep, grasping my deluxe eye mask (ask if you want more details – it’s amazing) down firmly over my eyes just as the sun is barely noticeable in the still-night sky. This annoys my patient and sound-sleeping husband no end. All of my flumping and duvet tugging as I try and get myself just-so cosy. I may get another hour in the sleep bank. But on better nights/mornings I wake up a little later – say 5 or 5.30 – and I don’t bother with the whole eye mask palaver. What I do instead is reach for my Kindle and catch up with the Aussies on Twitter… Continue Reading

malaysian paneer & vegetable kebabs with brown coconut rice // food to glowHappy Monday from Edinburgh, where wits and wags note that, “summer was on a Tuesday.” Continue Reading

granola and peanut butter applewiches // food to glowWe’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 of tortilla chips to tide me over until the next meal. Sometimes, if I am super busy (this is bad, I know), my snack is instead of a meal. So, my quick and healthy snacks need to be satisfying just in case it will have to do me for more than a couple of hours.  Continue Reading

kellie anderson:

This is a post and new recipe I did for my lovely friend Elaine who blogs on exceedingly flavour-packed food over at foodbod. Do please click over to read more and grab this creamy, crunchy fusion recipe I made just for her. And you, of course!

It’s Burnt Aubergines (Eggplant) stuffed with Avocado-Tahini Sauce, Fried Capers and Yuzu Chickpeas, btw.

Originally posted on foodbod:

Can you believe that this guest post series has been running for over six months? I’m amazed, I didn’t really have a plan when I started it, but I probably didn’t expect it to go on for so long, and with so many amazing posts! I’ve been overwhelmed with the care and creativity that has been taken by so many of you, and I thank you greatly for being so enthusiastic :) at the bottom of this post you will find a montage of all of the dishes that I have been ‘virtually fed’ and links to everyone’s posts. Please do remind yourself of the wonderful array of dishes, all following my request to make vegetarian, gluten free, sugar free, healthy dishes.

I know this was quite a challenge for some of you and I can only say a HUGE thank you, you did a fabulous job, I would eat…

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lookwhatifoundThis is the fourth edition of my “Look What I Found!” Friday feature, where I share what I have found, been given, picked, planted and bought. I love a nosy in peoples’ kitchens. I hope you enjoy having a nosy around mine. Continue Reading

courgette, coconut and lime leaf coffee cake // food to glow #baking #cakes #zucchini

You’ve caught me in a green phase, and in this case involving the rather disparate pairing of courgettes and Kaffir lime leaf. Last week it was of course the polenta with a kind of two-way broccoli and the rather lovely English blue cheese, and today it is cake. A cake I’ve made rather often in one form or another for my nutrition groups and gets encouraging mmms’s whilst being eaten. I’ve had oh, maybe two small slices in total. Remedied that today. For slice read slab, :) Continue Reading

soft polenta with broccoli-blue cheese sauce // food to glowI 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; I’m still snipping its now-waning and rather skimpy stalks and using some most days, although it is now verging on July. That’s Scotland for you!

But, as the purple stuff goes I replace it mostly in the form of Tenderstem® rather than the chubbier calabrese that I grew up eating. With calabrese it is all about the head, its unwieldy and intimidating bulk made more manageable with dividing and conquering. It always feels a bit like performing minor surgery, hacking away with my trusty Japanese knife. Perhaps it is just as well I am not a doctor… Continue Reading

pineapple spinach and mint juice // food to glowI’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 a day, but not every day. To some this may seem like slacking, but I eat plenty of vegetables, and don’t feel the need to add more in the form of juice every single day just for the sake of it. But I often want a boost to my energy or mental clarity, or wish to benefit from some of the extra nutrients from foods I don’t eat on a daily basis (carrots), or in amounts that have a meaningful impact (say, beets). And also, it’s darn delicious.

People juice for all kinds of reasons, often during times of illness or especial stress. But mostly people seem to juice because they feel a benefit from doing so – glowing skin, improved digestion, greater energy, mental focus.

I know I do.
Continue Reading

marinated mushroom banh mi // food to glow #sandwich #vitetnamesefood #mushrooms #vegetarianBanh 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, creamy mayonnaise and, um, steamed liver pate. Well, it used to be liver pate and tiles of sliced cold meats. Now almost any protein seems eligible for the banh mi treatment, but usually still meat: grilled pork and pork skin, roasted chicken, seared beef. In some cafes and off some food carts the original light-style sandwich can still be found: a smear of seasoned mayo, a few thin slices of meat, a light hand with the veg and herbs. Once it went Stateside things naturally went large. I think this is somewhere in between. And no meat, of course. Continue Reading

mexican barbecued vegetable salad // food to glow #salads #bbq #sweet potatoes #guacamoleAt any given weekend, from now until sometime in September, those puffs of smoke and enticing aromas emanating from nearby gardens are as likely to be barbecuing vegetables as they are sizzling meats. Certainly around these parts, despite the stubbornly cool temps and challenging winds, I have heard beery shouts and rose’-induced giggles marking the British barbecuing season.

And not all the smells have been meaty. The sweetness, the herbalness (I have a strangely acute sense of smell) indicate to me the influence of perhaps someone whose first name starts with Y and ends with M. I reckon not an immodest amount of aubergines have been sacrificed in his name of late. There may also be spaces on supermarket shelves where tahini used to be. But in my back garden this past week, I was – shock – influenced more by Mexico than the Middle East.  Continue Reading

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