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feel good food that's good for you

A quick, wholegrain, no-fuss fruit and nut-studded Scandinavian-style crispbread for the cheeseboard, with soup or just for nibbling.

A quick, wholegrain, no-fuss fruit and nut-studded Scandinavian-style crispbread for the cheeseboard, with soup or just for nibbling.

A quick, wholegrain, no-fuss fruit and nut-studded Scandinavian-style crispbread for the cheeseboard, with soup or just for nibbling.If like me, you aren’t an expert baker, this is the recipe for you. No yeast, no waiting, no expensive equipment. Just bowl, tray and chopping board. Sound good? Even better than the ease of prep, imo, these snappy bakes are healthy, deliciously crispy and pretty much like the fancy crackers that come with a fancy price tag. In short, these Cranberry and Hazelnut Crispbreads make the perfect food gift this holiday season.

Just make sure and keep some for yourself. Continue reading

This humble cabbage, sweet onion and porcini mushroom soup is as simple, honest, and delicious as it gets. Served hot and slurpy with flecks of wild rice, it's the kind of soup that comforts and fortifies body and spirit. Fit this into your autumn and winter lunch or dinner repertoire for a nourishing, earthy boost.

This humble cabbage, sweet onion and porcini mushroom soup is as simple, honest, and delicious as it gets. Served hot and slurpy with flecks of wild rice, it’s the kind of soup that comforts and fortifies body and soul. Fit this into your autumn and winter lunch or dinner repertoire for a nourishing, earthy boost.

This humble cabbage, sweet onion and porcini mushroom soup is as simple, honest, and delicious as it gets. Served hot and slurpy with flecks of wild rice, it's the kind of soup that comforts and fortifies body and spirit. Fit this into your autumn and winter lunch or dinner repertoire for a nourishing, earthy boost.No doubt your inbox is full of beautiful, festive food. Snow-white cakes, glistening with sugared cranberries; pops of vivid orange from all of those Hasselback squashes, drifts of icing sugared candies and cookies. I just love pinning and dreaming at this time of year, and wishing I had time to make everything that takes my fancy. And believe me, a lot takes my fancy.

But sometimes beauty isn’t everything. This is just such a time. What this soup lacks in looks (and it is fairly beastly-looking) it more than makes up for in taste, simplicity and pure comfort.  Continue reading

Forget the nut roast this Christmas and serve these vibrantly-coloured puff pastry tartlets. Topped with beetroot and goat’s cheese puree and sweet roasted carrots, they are a perfect vegetarian showstopper main course. Especially as it can be made prepped ahead and assembled just before serving. You can also make this as one large tart.

Forget the nut roast this Christmas and serve these vibrantly-coloured puff pastry tartlets. Topped with beetroot and goat’s cheese puree and sweet roasted carrots, they are a perfect vegetarian showstopper main course. Especially as they can be prepped ahead and assembled just before serving. You can also make this as one large tart.

carrot tartlet vertical 1Tis the season to try new recipes!

We tend to make the same foods every year for Christmas. And there is nothing at all wrong with that. Christmas is the perfect time to honour the recipes of our forebears, maybe giving them a modern or healthier tweak.

I cook for a small but discerning crowd, and some things are just expected: bread sauce, chestnut stuffing (the kind that is really a gravy – my mother-in-law is pro at it), polenta-crusted roast potatoes, orange-spiked cranberry sauce (or this pomegranate and cranberry salsa); always Brussels sprouts in some fashion or other. Like these, or these.

But every year I try and feature a new recipe on my festive table. Often it is a twist on cornbread stuffing (honouring my southern USA roots), or some new way with roasted veggies. I’m still deciding what this year’s twist will be. Maybe you are too.

One thing we will have over the festive season – perhaps on Christmas Eve – is this Roasted Rainbow Carrot Tartlet with Beetroot and Goat’s Cheese. It can be made as a large tart that will attract vegetarians, meat-eaters and fussy kids alike. Or, as I’ve done here, prepared as individual tartlets. Made with all organic and seasonal ingredients (is puff pastry seasonal?), I’m being true to my name.

Food To Glow, not Kellie. 🙂 Continue reading

Weeknight pancake supper made healthy with kale, quinoa, tomatoes and tomato pesto. Naturally vegan and gluten-free. kelliesfoodtoglow.com

Weeknight pancake supper made healthy with kale, quinoa, tomatoes and tomato pesto. Naturally vegan and gluten-free.

Weeknight pancake supper made healthy with kale, quinoa, tomatoes and tomato pesto. Naturally vegan and gluten-free. kelliesfoodtoglow.comI’m one of those people who always has their skillet out, ready and waiting for some quick and easy food action. Read: it’s too heavy to drag in and out of the cabinet.

But one of the main reasons my cast iron skillet is my kitchen BFF is soccas. Or farinatas. Or chickpea pancakes. So many names for these easy, naturally vegan and gluten-free pancakes!

A lasagne, but not as we know it! Instead of pasta sheets I've used chickpea pancakes. No need to buy questionable gluten-free pasta when you can make your own very delicious chickpea pancakes.

A lasagne, but not as we know it! Instead of pasta sheets I’ve used chickpea pancakes. No need to buy questionable gluten-free pasta when you can make your own very delicious chickpea pancakes. Farinata Lasagne with Creamy Spinach and Roasted Squash

On the blog I’ve made them into a (above) lasagne with creamy spinach & roasted squash, this light, ‘open’ vegetable lasagne (it looks like a crazy salad), a brunch version with spring veg and smoked salmon, and my original ones, flecked with rosemary and thyme and topped with bought giant couscous and sundried tomato salad.

I have form in the farinata department.

In short, I make them a lot. Continue reading

Try Japanese-style Tenderstem ® with Toasted Sweet Sesame Sauce for a quick and easy side dish. It’s a nutritious and delicious accompaniment to any Far East Asian meal, grilled fish or chicken. Or add in baked tofu pieces or cooked seafood for a simple supper.

Try Japanese-style Tenderstem ® with Sweet Toasted Sesame Sauce for a quick and easy side dish. It’s a nutritious and delicious accompaniment to any Far East Asian meal, grilled fish or chicken. Or add in baked tofu pieces or cooked seafood for a simple supper.

This post is in collaboration with Tenderstem®.

NEED AN EASY, CHRISTMAS DAY LUNCH SIDE DISH?

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Try Japanese-style Tenderstem ® with Toasted Sweet Sesame Sauce for a quick and easy side dish. It’s a nutritious and delicious accompaniment to any Far East Asian meal, grilled fish or chicken. Or add in baked tofu pieces or cooked seafood for a simple supper.Many of you will already be familiar with leggy, deep green Tenderstem®. But did you know that this elegant vegetable is a Japanese reinvention of broccoli? Using classical plant breeding techniques traditional, large-head calabrese and Chinese kale were brought together to make a sweeter, more nutritious, “no-waste” plant.

For those of you who have never tried Tenderstem® it has a mild but distinctive taste, and a texture more like asparagus than broccoli. We love it!

Over the past few years, I have pretty much switched over from calabrese to Tenderstem® because of not only its taste but its ease of preparation. You literally rinse it and get on with the cooking. Or indeed, it is so sweet and tender I nibble it raw – lovely dipped in hummus or tapenade. No dividing up florets, chopping off or peeling the stem. Just steam, griddle, roast, stir-fry or boil: all in under a few minutes. Continue reading

A paleo, low-carb crab and shredded cabbage salad, with Asian flavours. Easily doubled. A great light lunch for one or starter for two.

A paleo, low-carb crab and shredded cabbage salad, with Asian flavours. Easily doubled. A great light lunch for one or starter for two.

A paleo, low-carb crab and shredded cabbage salad, with Asian flavours. Easily doubled. A great light lunch for one or starter for two.Is this the total opposite of every other recipe being posted right now? Are your Facebook, Twitter and Instagram feeds all turkey, pumpkin pie and cornbread stuffing?

Although I live in the UK, profiling algorithms must know I’m American because there is no escape from glistening birds and plumptious pies at the moment. However, this Thursday, Thanksgiving Day, is a working day for me and lunch will be a box of sushi on the train to London to do some filming. Continue reading

Pan-fried Brussels sprouts with tangy pomegranate molasses, mint, pickled red onion and crispy red & wild rice: because side dishes don't need to be boring. Perfect for the festive table, or as a perky midweek addition to a meal. A vegan and anti-inflammatory recipe.

Pan-fried Brussels sprouts with tangy pomegranate molasses, mint, pickled red onion and crispy red & wild rice: because side dishes don’t need to be boring. Perfect for the festive table, or as a perky midweek addition to a meal. An anti-inflammatory recipe.

In collaboration with Waitrose #ChristmasTogether.

Pan-fried Brussels sprouts with tangy pomegranate molasses, mint, pickled red onion and crispy red & wild rice: because side dishes don't need to be boring. Perfect for the festive table, or as a perky midweek addition to a meal. A vegan and anti-inflammatory recipe.Whether or not you celebrate Christmas, December 25th is a time to get together with family and friends. Perhaps you sing songs around the piano; maybe you cuddle up on the sofa watching movies. Or the hearty among may go out and build a huge snowman, or set out for a long walk in the crisp air.

For us, we are a small family, very diverse in age, but we all love our food. My lovely in-laws Ann and Bob come round, picking up great-aunt Trudy on the way, and we kick things off with homemade sausage rolls (or this year I’m making these veggie haggis sausage rolls), smoked salmon with homemade blinis and a glass or two of Champagne. Michael Buble is usually crooning in the background while we pass round presents and nibble away. We then play some games while trying desperately to convince ourselves that we will be even a teensy bit hungry for our late lunch.

We always manage. 🙂 Continue reading

A Croatian-inspired savory phyllo pie filled with glowing-stemmed rainbow chard, skin-on potatoes, loads of garlic and toasted fennel seeds. Naturally vegan.

A Croatian-inspired savory phyllo pie filled with glowing-stemmed rainbow chard, skin-on potatoes, loads of garlic and toasted fennel seeds. Naturally vegan.A Croatian-inspired savory phyllo pie filled with glowing-stemmed rainbow chard, skin-on potatoes, loads of garlic and toasted fennel seeds. Naturally vegan.

Unlike kale, mineral-rich chard doesn’t get a whole lot of love. At least in the US and UK. This is despite its glowing vibrant stems, generous, fleshy leaves, garden-hardiness, and impeccable nutritional profile (it’s related to quinoa and spinach, after all). Oh, and it tastes gorgeous, too.

Continue reading

These tea-infused sour cherry energy bites make a brilliant protein-rich and whole food snack. Perfect for those peckish moments, lunchboxes and after exercise. Even for an on-the-go breakfast. A no-sugar-added, paleo recipe.

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These tea-infused sour cherry energy bites make a brilliant protein-rich and whole food snack. Perfect for those peckish moments, lunchboxes and after exercise. Even for an on-the-go breakfast. A no-sugar-added, paleo recipe. Continue reading

Enjoy these spiced vegetarian haggis sausage rolls at your Bonfire Night party, or other outdoor autumn/winter gathering. Wrap the pastries in a double layer of foil to keep warm. And don’t forget the firecracker sauce!

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Enjoy these spiced vegetarian haggis sausage rolls at your Bonfire Night party, or other outdoor autumn/winter gathering. Wrap the pastries in a double layer of foil to keep warm. And don’t forget the firecracker sauce!

Enjoy these spiced vegetarian haggis sausage rolls at your Bonfire Night party, or other outdoor autumn/winter gathering. Wrap the pastries in a double layer of foil to keep warm. And don’t forget the firecracker sauce!Here in the UK, we are on the cusp of the effigy-burning, firework-displaying extravaganza that is Guy Fawkes  Night. Also known as Bonfire Night, November 5 commemorates the evening in 1605 that 13 young men plotted to blow up the King and Houses of Parliament, and the comeuppance that followed this audacious plan. Fireworks, powered of course by gunpowder, represent the explosives that were never deployed.

Poor old Guy Fawkes should have stayed in the ye olde tavern sinking pints because not only was he caught, tortured and executed, we now have a rather gruesome tradition of making effigies of him to burn.  Continue reading

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