12 summer-kissed, fruity water kefir soda recipes to see you through the hottest days. Easy and adaptable. Fizzy and fun.
Water kefir? What’s that all about? I thought that was only a dairy thing.
If you thought kefir was only a fermented dairy drink – the smarter cousin of yogurt – think again. And go read my post, Water Kefir for the Curious. In that post I detail how and why you will be wanting to ferment your water. Probiotic and gently flavoured, water kefir is the essential drink this summer. Gut issues or not – and it is fab for these – you will want to be cooling down with this wondrously versatile drink. Great for kids and adults, especially if you are trying to avoid commercial sodas. Continue reading
The simplicity of water kefir – fermented water! – explained. Plus an in-depth, step-by-step guide to making this nutritious, probiotic, gut health hero. This drink is a great non-dairy alternative to milk kefir.
Fermentation is a simple yet mysterious process. As a natural phenomenon, it happens whether we are present or not. Any food, in the right conditions, can be transformed over time into something more than itself for us to enjoy in a variety of ways. But it is also complex.
Food To Glow miso butter scallops with pan-toasted sweetcorn and zucchini “noodles” is summer eating made fancy, but oh so easy. Barely any cooking, barely any washing up. And this is easy to make vegan with firm tofu or tempeh and best vegan butter. It’s all in the sauce.
My Japanese – and summer – inspired recipe uses one simple sauce to act as both basting sauce and wine-splashed, caramelised skillet sauce. Laid on a bed of pan-toasted sweetcorn and a green tangle of spiralised courgette (zucchini), the umami-basted scallops are ready to eat in about 10 minutes. Continue reading
Nicely spiced jackfruit “crab cakes” with jalapeño remoulade are delicious in a bun, on a salad, or on their own for lunch or dinner. And they are much easier to make than you might think.
Jackfruit seems to be the vegan chef’s meat substitute of choice in 2018. Yeah, I know we are already halfway through the year. And you’ve probably seen jackfruit on menus since at least 2014 (I know I have). But jackfruit has broken free from its faddy label and seems to a regular in not only chefs’ kitchens, but those of home cooks, too. From “carnitas” to tacos, “pulled pork” to “tuna melts”, jackfruit is the natural faux “meat” of choice. Some clever clogs has even made some very realistic looking “fried chicken” with it.
And it makes fantastic “crab cakes”. I think it might be Andrew’s favourite main course that I’ve made all year.
Sorry for all of the “”s. Continue reading
Beat the heat – and CO2 shortages – with tepache, the fermented natural soft drink from Mexico. It’s very easy to make, healthy and thirst-quenching. It’s great for gut health, too.
Europe, but especially the UK, is smack bang in the middle of a carbon dioxide (CO2) crisis. Breweries, soft drink manufacturers, farmers and food producers are all feeling the effects of an untimely scale back in production.
What the what?? Isn’t CO2 kind of like, you know, well, free? Continue reading
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Beetroot and Tomato Gazpacho with Watermelon Salsa is a perfect summer soup to keep cool – hydrating, full of healthful plant nutrients, vegan, easy and so delicious.
The issue of single-use plastics is something that affects us all, whether we realise it or not. Although many of us – because of taxation – eschew the single-use plastic bags, plastic is perhaps the archetypal substance of our times. Nearly everything we buy seems to be wrapped in at least a thin film of plastic – never mind boxes of it, and inserts in those boxes. It is now almost unthinkable that our ancestors got by without plastics. No little plastic vented trays for delicate berries; no 2-litre bottles of milk; no grab ‘n’ go plastic wrapped sandwiches.
In many ways plastics have made our lives better. Certainly easier. It is also cheap to make, and durable. Too durable. But our habit of expecting everything we eat and drink to first be wrapped in plastic is one habit we have to break. For the sake of the oceans, our health and the finite resources that plastic production relies on, we must develop new habits. Continue reading
Naturally creamy-textured from the starchy goodness of peas, this blended Creamy Vegan Broccoli, Basil and Pea soup makes the most of the summer garden. But is also fabulous made with frozen. Endlessly adaptable, too.
After an extended dry spell Scottish gardens have gratefully received much-needed rainfall. Buckets and rain butts of the stuff. It comes to something when a Scottish gardener is having to drag the watering hose out everyday to stop their garden from wilting. That’s just not normal. Today is sunny but cool – perfect for our crops. But is it selfish of me to want just a bit more rain? It can come overnight if it wants. Continue reading
Cool down and fuel up with this energy-giving Activated Turmeric & Mint Citrus-ade. Made with three citrus fruits, ginger and turmeric, you and your family will want to sip this nutritious and delicious drink all summer long.
Today I’ve giving you my quick recipe to help keep you cool AND healthy. But first, a bit of a primer on my would-be Mastermind specialist subject, how to get the most out of turmeric.
Skip to the recipe if you already know how! Continue reading
Cacao and Olive Oil Sweet Crackers are delicate, melt-in-your-mouth treats influenced by the famous Spanish sweet pastries, tortas de aceite. These crispy disks are one bowl and easily vegan and gluten-free.
These sweet olive oil and cacao sweet crackers are a tweak of an old tortas de aceite recipe on Food To Glow; it based on ones I have enjoyed with tiny cups of strong coffee in their spiritual home of Andalucia.
Cafe life is very civilised in Spain. 🙂 Continue reading
Think beyond lettuce and cucumber to elevate your summer salad game. Roasted chickpeas, eggplant and smoky, honey-crisped halloumi will become your go-to main course salad for warm days and cool evenings.
This is my kind of salad. Hearty, a bit salty, a lot tangy; verging on bad for you. But I’ve got a wee story for you first. If you want to get straight to the recipe, shuffle on down to the bottom. :-) Continue reading