food to glow

feel good food that's good for you

A hearty and rich cold weather comfort blanket of a recipe, with red wine, herbs, beans and wild mushrooms. Like any stew this vegan bean bourguignon gets better after a couple of days of flavour mingling, so make enough for leftovers.

A hearty and rich cold weather comfort blanket of a recipe, with red wine, herbs, beans and wild mushrooms. Like any stew this vegan bean bourguignon gets better after a couple of days of flavour mingling, so make enough for leftovers.

A hearty and rich cold weather comfort blanket of a recipe, with red wine, herbs, beans and wild mushrooms. Like any stew this vegan bean bourguignon gets better after a couple of days of flavour mingling, so make enough for leftovers.I’m feeling a bit sheepish. This is the longest I have gone without writing to you, and for you. And do you know what, I’ve really missed you.

I can’t regale you with any earth-shattering news that has kept me away. In fact the opposite. My wonderful daughter Rachel had a ridiculously fantastically long Christmas break from uni (6 weeks!), so Andrew and I spent as much time with her as possible.

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A snappy little raw pomegranate and cranberry relish cum salsa to make Christmas leftovers almost as good the second time round! It is also really fantastic with grilled or poached salmon and as a buffet salad. Add fresh slices of chilli for a proper salsa. kelliesfoodtoglow.com

 

A snappy little raw pomegranate and cranberry relish cum salsa to make Christmas leftovers almost as good the second time round! It is also really fantastic with grilled or poached salmon and as a buffet salad. Add fresh slices of chilli for a proper salsa.I love Christmas dinner as much as anyone. After all, I pretty much get to make the menu, cook it and serve it. Just today my daughter Rachel and I have donned felt antlers to make up some venison sausage rolls, cranberry sauce and start fermenting blini batter for smoked salmon blinis that we serve Christmas morning. Tomorrow (also with some kind of festive headgear) it is roasting carrots for mashing with rosemary butter, preparing my Southern cornbread stuffing to the part-bake stage, and making crumpets to toast on Boxing Day morning (see below).homemade cinnamon and rye crumpets are easier than you think! A super breakfast or comforting snack. kelliesfoodtoglow.com

As the Christmas Day hostess I still get a buzz seeing platters passed around and everyone helping themselves to scoops of this and slices of that, all smiles and Christmas cracker jokes. But the next day is just as awesome, and without the pressure.  Continue reading

If you have a gluten-intolerant loved one who loves brownies, this recipe is for them. And you. Made with a wholegrain and gluten-free flour (I know!), these are every bit as chocolatey, fudgy and more-ish as those made with wheat flour. It may have something to do with the real butter and real sugar... ;-) kelliesfoodtoglow.com

If you have a gluten-intolerant loved one who loves brownies, this recipe is for them. And you. Made with a wholegrain and gluten-free flour (I know!), these are every bit as chocolatey, fudgy and more-ish as those made with wheat flour. It may have something to do with the real butter and real sugar... ;-) kelliesfoodtoglow.comOn the sidebar to the right I have a little blurb about myself. You may not have read it, or not read it in awhile, but it lets you know what to expect here on Food To Glow. Along with telling you that I am an “ex-pat American cancer health educator with a taste for global food made with fresh, seasonal British ingredients”, it adds a crucial element: “you will find the occasional decadent treat – usually with a healthy tweak”.

Today’s recipe fulfils this oft neglected sentence. Today’s brownie recipe is properly decadent. It is most definitely a treat. And the tweak is properly healthy. Actually two tweaks. 🙂

If you have a gluten-intolerant loved one who loves brownies, this recipe is for them. And you. Made with a wholegrain and gluten-free flour (I know!), these are every bit as chocolatey, fudgy and more-ish as those made with wheat flour. It may have something to do with the real butter and real sugar… 😉  Continue reading

Chestnuts and celeriac bring out the best in each other in this luxurious, velvety smooth low calorie winter soup. Add an easy foam, plus horseradish-truffle toast to make it fancy - even on a wet weekday afternoon. The soup is gluten-free and vegan.

Chestnuts and celeriac bring out the best in each other in this luxurious, velvety smooth low calorie winter soup. Add an easy foam, plus horseradish-truffle toast to make it fancy – even on a wet weekday afternoon. The soup is gluten-free and vegan.

Chestnuts and celeriac bring out the best in each other in this luxurious, velvety smooth low calorie winter soup. Add an easy foam, plus horseradish-truffle toast to make it fancy - even on a wet weekday afternoon. The soup is gluten-free and vegan.Celeriac is not a marketer’s dream. Unlike Tuscan kale, with its glossy-green good looks, nobbly, odd-bod celeriac doesn’t exactly inspire. Even when its dirt-holding, tendril-like roots are scrubbed ivory-clean its rough countenance gives the potential buyer pause for thought. Just what do I do with you? But looks are deceiving.

Underneath the gnarly skin and close cap of roots is a seriously interesting vegetable. Because it isn’t available year-round – it is very slow to grow and mature – its sudden presence in early winter leaves us a little befuddled. Most of us know that you can mash it – and indeed it makes a fantastic low-carb sub for mashed potatoes (or truthfully best as half and half) on cottage or shepherd’s pie – but beyond that, we can be stumped.  Continue reading

This festive skillet phyllo pie is not only stuffed with loads of delicious things (wild rice, chard, chanterelle mushrooms) but hides a secret layer of savoury baklava crunch. It is also great with a puff pastry lid instead of the phyllo pastry. Perfect as the vegetarian main course at your Christmas Eve or Day table. Easily vegan.

This is a commissioned post.

This festive skillet phyllo pie is not only stuffed with loads of delicious things (wild rice, chard, chanterelle mushrooms) but hides a secret layer of savoury baklava crunch. It is also great with a puff pastry lid instead of the phyllo pastry. Perfect as the vegetarian main course at your Christmas Eve or Day table. Easily vegan.Today’s two vegetarian recipes are extra special ones. Not because of what they are particularly – although shatteringly crisp phyllo pastry surrounding creamy wild mushrooms, wild rice, and sauteed chard is, I’ll admit, one of my new favourite flavour and texture mash ups. These holiday recipes are extra special because they are shared. Between not only me and Andrew, but with everyone staying overnight on Christmas Eve.

Whilst sporting festive headgear (reindeer horns, Santa hats, flashing headbands – ie nothing tasteful) it is our tradition to trip over each other in my small kitchen prepping for Christmas Day, then share a lingered-over vegetarian supper as Santa makes his way to Scotland. 🙂

Most years I come up with something different, but even if not it will be a recipe that has been elevated, as befits a gathering with one’s nearest and dearest. In past years I have made this pie and this savoury cake. In fact, three of the latter are being made by Pete, one of our clinical psychologists, for our Christmas work’s night in tomorrow. A few other of my recipes are being made by staff, including this celeriac remoulade, my festive slaw (this post includes 15 healthy holiday eating tips!) and a raw, non-boozy version of my port-poached pears, endive and blue cheese salad. I love that instead of going out for our Christmas party, we eat homemade dishes at a long, beautifully decorated table in candlelight. And get silly with games and races. 🙂

The Food To Glow Christmas Day itself features locally-raised turkey (organic, free range) as the only meat, and a greengrocer’s shopfront of vegetables. But it is so nice to share my love of seasonally inspired, properly vegetarian food with the wider family. So our tradition, I guess, is to be a bit untraditional.  Continue reading

An A/W warm salad using winter squash, shredded sprouts, hearty grains, juicy pomegranate, earthy chestnuts, all topped off with a zingy vegan Buffalo ranch dressing to chase away the winter blues.

An A/W warm salad using winter squash, shredded sprouts, hearty grains, juicy pomegranate, earthy chestnuts, all topped off with a zingy vegan Buffalo ranch dressing to chase away the winter blues.I know, being a Floridian at heart, I should really prefer summer, but there is so much gorgeous produce to eat right now that late autumn and early winter are pretty hard to beat.

Okay, maybe the British weather is a bit pants underwhelming much of the time, but the produce that’s coming in is stunning: crimson globes of pomegranate; sunny hues, ghostly blues and the forest greens of winter squash; glossy brown chestnuts bursting in the fire’s heat. I really cannot resist raking through the pyramids of produce at this time of year; an edible treasure hunt where everyone’s a winner. Continue reading

Making Christmas mince pies is a lot easier using the "slab pie" approach. Easy, vegan and gluten-free - a perfect treat to serve or give as a homemade gift.

Making Christmas mince pies is a lot easier using the “slab pie” approach. Easy, vegan and gluten-free – a perfect treat to serve or give as a homemade gift. Oh, and an “everyday”, lower sugar tweak is given too. 

Making Christmas mince pies is a lot easier using the Christmas isn’t Christmas without mince pies. At least in the UK. Dating back to at least the 13th century these little hand pies, originally large, oval pastries filled with shredded meat (!), suet (!), warm spices and dried fruits, have been ever-popular – despite occasional sectarian condemnation throughout British history. In post-reformation England, ‘Christmas Pyes’ were seen as an “Invention of the Scarlet Whore of Babylon, an Hodge-Podge of Superstition, Popery, the Devil and all his Works”.

Strong stuff.

Happily most have a jollier view of these festive treats. A tray of warm-from-the-oven mince pies is sure to draw in anyone within sniffing distance. Mostly we indulge in supermarket-made mince pies, but how much nicer to gobble down a burstingly juicy homemade one? Or two? Continue reading

This green smoothie sneaks in the goodness of berry powders to amp the nutrition, colour and taste. A perfect, easily digested and delicious breakfast, snack or post-workout boost. How can you not feel better after drinking this?

This green smoothie sneaks in the goodness of berry powders to amp the nutrition, colour and taste. A perfect, easily digested and delicious breakfast, snack or post-workout boost. How can you not feel better after drinking this?

berrysmoothie4The night before can mean a lot of things. Too much food, too much booze, too many desserts; too much indulgence, full stop.

Post-Thanksgiving it can be any and all of the above.  Even if there is a table-load of veggies, chances are those greens you I managed to eat were coated in butter, or roasted with lashings of rich extra virgin olive oil. Those sweet potatoes were certainly not a weekday steamed or baked side dish: sweet potatoes at Thanksgiving morph into quasi desserts – prep for the real desserts that will come later, baked in a pie shell and covered in whipped cream. Continue reading

Weeknight pasta meals don't have to mean reaching for a sauce jar. Or a boil-in-bag pouch. Or even - God forbid - a lurid powder. With a few fresh and a few store cupboard ingredients, you and your family can quickly be tucking into a slippery, savoury pile of pasta studded with this season's must-have vegetable, the aubergine.

This is a commissioned recipe

Weeknight pasta meals don't have to mean reaching for a sauce jar. Or a boil-in-bag pouch. Or even - God forbid - a lurid powder. With a few fresh and a few store cupboard ingredients, you and your family can quickly be tucking into a slippery, savoury pile of pasta studded with this season's must-have vegetable, the aubergine.Weeknight pasta meals don’t have to mean reaching for a sauce jar. Or a boil-in-bag pouch.  Or even – God forbid – a lurid powder. With a few fresh and a few store cupboard ingredients, you and your family can quickly be tucking into a slippery, savoury pile of pasta studded with this season’s must-have vegetable, the aubergine.

The globe artichokes and anchovies aren’t too shabby either. 🙂

According to Michael Hogan of The Daily Telegraph, “Kale has wilted. The avocado is over-cado. Cauliflower has become uncooliflower” and has been replaced by a hitherto unlikely culinary superstar: the aubergine. Or eggplant, if you prefer.

I’m not sure if I agree with the writer’s tortured and scathing assessment of three of my still-favourite vegetables, but I will concur that aubergines are having their moment in the sun. Popularised in the UK by that champion of Middle Eastern food and flavours, Yotam Ottolenghi, aubergines even have their own emoji. A misused emoji to be sure (!), but a sign that aubergines have truly arrived. 🙂 Continue reading

Take the hassle out of hasselback with my easy way of making this cute Thanksgiving or Christmas side dish. Normally seen on white potatoes, hasselback is also the perfect way to spruce up sweet potatoes or butternut squash. By part-baking before slicing and slicking with the flavourings, you save your fingers and your sanity. Top tip!

Take the hassle out of hasselback with my easy way of making this cute Thanksgiving or Christmas side dish. Normally seen on white potatoes, hasselback is also the perfect way to spruce up sweet potatoes or butternut squash. By part-baking before slicing and slicking with the flavourings, you save your fingers and your sanity. Top tip! 

Take the hassle out of hasselback with my easy way of making this cute Thanksgiving or Christmas side dish. Normally seen on white potatoes, hasselback is also the perfect way to spruce up sweet potatoes or butternut squash. By part-baking before slicing and slicking with the flavourings, you save your fingers and your sanity. Top tip!You know, one of the best things about blogging and being part of the social media slipstream is you. Yes, you.

Every morning, as Andrew valiantly gets ready for work in the dark (he’s way too good for me, so he is), I rummage blindly under the bed for my phone. Because I switch it off before retiring to bed it takes a few seconds for the mystical whirrings and soft bleeps of this inanimate object to come to life. Pings and chirrups from distant lands and time zones. As always, there is plethora of overnight urgent messages from random companies. Most wish to part me from my money. Block. Delete. Sigh…

But more and more these days I am getting messages from actual people  (!) telling me that they’ve made one of my recipes. And, thrillingly for me, that they loved it. Continue reading

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