food to glow

feel good food that's good for you

Today, as I am smashing ripe buttery avocado onto toasted bread, and whisking up my ‘essential’ matcha tea (how I’ve missed you), you may be pondering just how to make that crumpled fiver last five days. The Live Below The Line challenge: Did you sign up? Good. As I wrote in the last post, eating and drinking on £1 …

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Note: Posting this a few days later than I expected, but hopefully still relevant! The tell-tale gold wrappers, fake grass and sticky fingerprints may still be around, but most of us are probably glad to see the back of the secular side of Easter. It has been weeks of indulging in hot cross buns, bright yellow …

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It is an unassailable fact that citrus fruits are perfect: as tart-sweet shreds suspended in amber and spread on toast; gently stewed with vegetables in spiced tagines; magically thickening with coconut butter to make raw key lime pie – or with eggs, butter and condensed milk for the real deal; blitzed into creamy submission in green smoothies; as sparkling slices in breakfast bowls. …

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I am astonished at how much I love beetroot. And salmon and horseradish for that matter. My early introductions to all three did not bode well for them featuring in any way, shape or form in my kitchen. By all rights I should still be shunning them, and anything made with them. I shudder to …

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What 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 …

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After 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 …

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Food 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, …

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Here 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, …

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I love breakfast. No, make that I LOVE BREAKFAST. It is without question my favourite meal. As you can tell from this blog I love other meals too. A lot. But breakfast is sine qua non to my daily happiness. Although it is rarely elaborate, and often involving no equipment other than a knife and hot overhead …

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Just a quick – for me – post for you today. A simple, but deeply nourishing and seasonal soup to warm you up on this ‘bonnie, bricht bit awfie cauld’ day. Translation: ‘beautiful, bright but awfully cold’ day. I am slipping into old Scots vernacular for a reason. Tomorrow, the 25th of January, is the birthday celebration …

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