Loaded Cauliflower ‘Couscous’ Salad with Roasted Turmeric Chickpeas + THAT Study

cauliflower couscous salad“Let food by thy medicine, and medicine be thy food.” Hippocrates (father of medicine), 431 BC

So, it’s out with the five-a-day message and in with the 7. Or perhaps 10. Or maybe just more than we are currently eating.

All hail kale. And sweet potatoes. And tomatoes…. Continue reading

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Making Sunflower Butter + Slow-baked Sunflower Granola

 

slow-baked sunflower butter granolaMy love of breakfast is pretty well established. Not only is my Instagram feed chocka with variations of avocado on toast and a million ways to eat chard before 9 am, but I will eat breakfast at non-breakfast times too. I sometimes prefer it that way. That way I can legitimately have dinner leftovers for breakfast! I can’t be the only one who does that. Am I? Continue reading

Freekeh and Greens Soup

freekeh-and-cabbage-soupI hope you don’t mind this simple little soup popping into your inbox or feed. I realise that other food bloggers are posting elaborate year-end round ups of their best recipes, and laying out plans for improving blog and blogger. I wish I had got around to the former, to be honest. I will however be making some changes here on food to glow (and probably on myself too). But like most things with me – to paraphrase Loyd Grossman – they have to be deliberated, cogitated and finally digested before coming to fruition. Watch this space. But not too closely: you may be waiting awhile. Continue reading

So-Easy Beetroot Soup with Wasabi and Lime + Spicy, Fruity Pickled Beetroot

beetroot-soup-imageAfter the excesses of last week’s ingredient-fest that is gado-gado, we are down to earth. Quite literally. You can’t more down to earth than beetroot, can you?  Continue reading

Black Tarka Dal with Tamarind Sauce and Jhal Muri

dal-with-jhal-muri-and-tamarind-sauceAfter last week’s one ingredient recipe (labneh) today I hit you smack in the chops with this multi-ingredient, multi-step dish. It may look a bit daunting, but really, if you have  made a dal (or even lentil soup) before this is just a slight elaboration. Essentially this is a thick, fragrant dal (which basically just simmers away quietly to itself) topped with some fresh chopped bits, a quickly-made sauce (no chopping, just warming) and an Indian snack mix.

To make it easier, prepare the dal ahead and just warm it through when you want to eat. If pressed for time, skip the sweet-tart sticky sauce and just spritz with lime or use a prepared tamarind chutney. Definitely keep the crunchy stuff.

I don’t know why I am trying to talk you out of the whole shebang because it isn’t difficult, and the result is texture and flavour heaven. I could eat this stuff every day.urad-dal Continue reading

How To Make Labneh

how-to-make-labnehFor many of you labneh will need no introduction. Anyone keen on Middle Eastern food will have no doubt at least come across a mention of this delicious and creamy cheese in the food press, or even some cookery programmes. You may even have had a smear of it as part of a mezze in a Lebanese restaurant. But did you know that it is ridiculously easy to make? And make really well? how-to-make-labneh Continue reading

Summer’s End Caponata Pizza

caponata pizzaI know it sounds a bit gloomy to pop ‘summer’s end’ into the title, but it does seem appropriate. September is nigh, and unless you are of a southern hemisphere persuasion, autumn is here in all but name.

I may be a bit of a weirdo but I quite like autumn. I like its colours,  textures and tastes: bumpy, rough apples with their creamy sweet-sharp flesh; prickly brambles, daring you to pluck their dark treasures; kale – proud and tall – emerald leaves fanned like peacocks. Even the air is different – better – tinged as it is with illicit bonfires and hints of vegetal decay. All seasons have their plus points: who can’t say that spring, with its shyly peeking plants and lengthening days isn’t welcome? But, at least here in the UK, early autumn is the best of all seasons – fresh food in abundance, dry warm-ish days and nights finally cool enough to sleep through. Unless you wake up with loads of crazy ideas that is. Continue reading

Teriyaki Salmon Rice Bowl (+ vegan option)

teriyaki salmon rice bowlCan’t you just taste it? The sweet sticky-salty gingery flakes of salmon cosied up with crunchy veg and gloriously starchy brown sushi rice? Wow. I don’t think I have ever used that many y’s in one sentence. This is a dish that invites not only the y’s but also the hows. Continue reading

Juicy Teriyaki Portobello Mushroom Burgers with Homemade Wasabi Mayo

teriyaki portobello mushroom burgersI’m having a bit of a rough day. Relatively speaking. Although I am sitting here with two purring cats vying for attention (read: my lap), what I really want to do is go for a wee lie down. Maybe have a wee cry. Do you ever feel that way? Continue reading

Grilled Lettuce – on its own, and in a salad with potatoes, cornichon and peppered mackerel

DSC_0011Can you believe I am asking you to grill lettuce? Isn’t that the one vegetable that we can just leave the heck alone? I know it sounds bonkers, but it really is quite something. As different to raw lettuce as microwaved egg is to scrambled in butter. Another level. Continue reading