food to glow

feel good food that's good for you

Raw food seems a bit of a faff, doesn’t it? I mean, all that soaking, sprouting, chopping, dehydrating,…waiting. Not to mention a heck of a lot of shopping. Don’t get me wrong, many of the raw recipes I see on Instagram, Pinterest and other blogs do look amazing. And, a quick eyeball of my occasionally filled in …

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The biggest food holiday in the US has been and gone, bar the leftovers. Are you still full? Even with the best will in the world, and the healthiest food on the table, most Americans will have overindulged. I think it is in the American psyche to over-do it at Thanksgiving. You might have popped …

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You 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 …

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What an odd title. Deconstructed and Reconstructed Rhubarb and Fruit Crumble. A bit poncey sounding. It may conjure up a Meccano set of Heston Blumenthal wizardry to some. Or little dollops of fruit, crumble and custard artfully triangulated on a plate to others. It is neither. It is just my way of making crumble suitable for now …

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What’s the first thing that springs to mind when I say/write ‘vinegar’? In Britain it would definitely be ‘fish and chips’. In an eco-warrior’s house it might be ‘cleaning spray’. I don’t think many people would say ‘fruit’. I may be showing my age but I wouldn’t be without a bottle or two of fruit …

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Have you got your romantic meal planned? Asparagus? Oysters? Caviar? Perhaps Spaghetti Bolognese a la Lady and the Tramp? Or, are you being whisked off for a slap up meal, after having sipped Champagne in a rose petal bath? Well, if you are like me and not particularly romantic, forward planning, or fond of lolling …

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Gosh, it feels like ages since I last put fingers to keyboard. All thumbs here. As I am feeling somewhat rusty this might be a bit brief.’ Yay!’ I hear you cry. But not because I have nothing to say. Oh no.

“Oh, thrice and four times happy those who plant cabbages.” Francois Rabelais, 16th century French writer M. Rabelais might now be in the minority with that opinion, but from a health standpoint, he’s spot on. Cabbages have been cultivated for at least 6000 years, probably originating from wild, non-head forming greens (acephala), of which modern …

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There is nothing quite like waking up on a Saturday knowing that you are going to go mattress hunting. At Ikea. That maddening enforced maze. Those cute little scenarios that you can never recreate. And those blasted tempting meatballs. Unlike many families, we do not enjoy shopping. I detest the lighting in most stores and …

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Juicing is a subject close to my heart. Many of the people I advise and teach at the Maggies Cancer Caring Centre are going through chemotherapy when they come to the Centre. Most want to do everything they can to eat well through treatment. Evidence shows that those who are well-nourished tolerate treatment better and …

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