food to glow

feel good food that's good for you

Like a Phoenix rising from the ashes, charred cabbage gives new life to good old bistro staple, the Caesar salad. And the easy vegetarian dressing is damn near drinkable. Unlike Caesar made with lettuce, this recipe can be prepped head and assembled when you want to eat. Be prepared for an intensely umami experience.

Like a Phoenix rising from the ashes, charred cabbage gives new life to good old bistro staple, the Caesar salad. Unlike Caesar made with lettuce, this recipe can be prepped head and assembled when you want to eat. And the easy vegetarian dressing is damn near drinkable.  Be prepared for an intensely umami experience.

Like a Phoenix rising from the ashes, charred cabbage gives new life to good old bistro staple, the Caesar salad. And the easy vegetarian dressing is damn near drinkable. Unlike Caesar made with lettuce, this recipe can be prepped head and assembled when you want to eat. Be prepared for an intensely umami experience.Smoke in the kitchen is usually a sign of impending, or actual, culinary disaster. For me it is always toast. We don’t have a toaster, preferring to use a grill/broiler. This works well most of the time but toast being toast, it doesn’t take much for the Maillard reaction to turn into a Kellie over-reaction.

We don’t eat much bread or toast these days so the sequence of ear-splitting alarm, knocking the alarm with a raised broomstick, then opening the doors so the neighbours can smell what a great cook I am, is less frequent of late.  Which is just as well as I am usually doing at least three things at once while in the kitchen.

Frankly the fact that I still have a kitchen is a flipping miracle, if you ask me. Continue reading

Vegan and vegetarian Garden Party blogger event at the Waitrose Leckford Estate, Hampshire, England. Waitrose is the only UK supermarket with its own Farm. #ad

A sumptuous vegan and vegetarian Garden Party blogger event at the Waitrose Leckford Estate, Hampshire, England. Waitrose is the only UK supermarket with its own farm, and the first to have its own vineyard.

Vegan and vegetarian Garden Party blogger event at the Waitrose Leckford Estate, Hampshire, England. Waitrose is the only UK supermarket with its own Farm. #adBritain’s most pukka supermarket is known for many things. A long association with Prince Charles, carefully selected products for the discerning shopper, assiduously promoting British products, personable service, free (excellent) coffee, and inspiring a certain hashtag.

What is lesser known is that they actually grow some of the whole food products that they sell. In fact, Waitrose is the only British supermarket with its own farm. Imagine having that kind of control and care over staple ingredients.

Over a stunning 4000 acres of prime Hampshire countryside, the Leckford Estate grows a wide range of best-quality produce for Waitrose, including milk, mushrooms, flax, rapeseed (for their cold-pressed oil), corn, apples (for cider), pears, wheat for their range of flours and a vineyard. Yes, they have their own vineyard. The first UK retailer to do so.

I was fortunate enough to be invited to a very intimate Garden Party celebrating Waitrose’s passion for producing exceptional food. Vegan and vegetarian food, to be precise. Many of you know that I am a flexitarian (if I had to label myself), but Waitrose knows that I promote healthy plant-based eating, and kindly included me. The day, that I recount in this post, was a summer celebration of healthy, creative food, done Waitrose style. Continue reading

A summer-into-fall chard, portabello mushroom and broccoli pie, studded with nuggets of feta, buttery pine nuts and magical za'atar. Covered, of course, with a few hand-crumpled layers of paper-thin phyllo pastry. Easily vegan and gluten-free.

A summer-into-fall chard, portabello mushroom and broccoli pie, studded with nuggets of feta, buttery pine nuts and magical za'atar. Covered, of course, with a few hand-crumpled layers of paper-thin phyllo pastry. Easily vegan and gluten-free. It is more “Scottish monsoon” than “flaming June” around here so you will forgive me, I hope, for ignoring salads and plumping for pie. A summer-into-fall (!) luscious chard, portabello mushroom and broccoli pie, studded with nuggets of feta, buttery pine nuts and magical za’atar. Covered, of course, with a few hand-crumpled layers of paper-thin phyllo pastry. Pie for savoring.

Am I making you hungry yet? Continue reading

Food To Glow's healthier twist on Scotland's classic berry, whisky and oat dessert. 

A Partnered Post

Food To Glow's healthier twist on Scotland's classic berry, whisky and oat dessert. In Scotland, the berry season is hotting up as much as the weather itself.  Blueberries, blackberries, raspberries, tayberries, strawberries, red, white and black currants, loganberries, brambles, gooseberry – we are spoiled for choice.

When faced with a fresh juicy pile of berries all I really want to do is bury my face in them. Raw is usually the way I go, but here in Scotland, where berries are quite a thing, they have a fantastic, rather decadent, dessert where they are the star. As well as toasted oats, cream and, um, whisky – it is Scotland’s national drink. 🙂 Continue reading

Use your blender and one simple trick to zap whole cauliflower into perfect "rice" for this throw together summer tabbouleh bowl.  Add in harissa chickpeas, pre-cooked quinoa, herbs, veggies and a creamy feta and herb dressing for a cool but slightly spicy lunch or supper. Picnic-perfect and lunchbox-luscious, too.

Use your blender and one simple trick to zap whole cauliflower into perfect “rice” for this throw together summer tabbouleh bowl.  Add in harissa chickpeas, pre-cooked quinoa, herbs, veggies and a creamy feta and herb dressing for a cool but slightly spicy lunch or supper. Picnic-perfect and lunchbox-luscious, too.

Use your blender and one simple trick to zap whole cauliflower into perfect "rice" for this throw together summer tabbouleh bowl.  Add in harissa chickpeas, pre-cooked quinoa, herbs, veggies and a creamy feta and herb dressing for a cool but slightly spicy lunch or supper. Picnic-perfect and lunchbox-luscious, too.When it’s too hot to think, let alone cook, this is what motivates me to eat. Well, eat properly. Ignoring the siren call of ice lollies and chilled white wine, I know I operate better with real food even on the hottest of days. I think I can speak for all of us.

To keep cool I know some of you are lingering in the frozen food aisle. A few friends have even snapped themselves and their kids by the freezers, ostensibly doing some serious label reading. They are, in fact, bagging some free chilled air. Continue reading

This recipe is a Greek take on the classic Italian bread and tomato salad, with loads of fresh oregano, mint and basil as well as hearty beans to make this a proper lunch or light supper. Panzanella is the ultimate picnic and lunch box salad, actually getting better as it waits. Mediterranean, colorful, and so very good for body and soul. 

This recipe is a Greek take on the classic Italian bread and tomato salad, with loads of fresh oregano, mint and basil as well as hearty beans to make this a proper lunch or light supper. Panzanella is the ultimate picnic and lunch box salad, actually getting better as it waits. Mediterranean, colorful, and so very good for body and soul.

This recipe is a Greek take on the classic Italian bread and tomato salad, with loads of fresh oregano, mint and basil as well as hearty beans to make this a proper lunch or light supper. Panzanella is the ultimate picnic and lunch box salad, actually getting better as it waits. Mediterranean, colorful, and so very good for body and soul. Panzanella is as much a celebration of the exquisite taste and utility of the tomato as it is a way of using up good but stale bread. Known largely as a cunning way of transforming a spare hunk of bread into a hearty but fresh-tasting dish, panzanella – bread and tomato salad – is quite simply a stunner of a supper. Whether eaten in a slightly overcast Scottish garden, bees buzzing amongst the roses and sweet peas, or in Tuscany, on a battered trestle table under a canopy of grape-laden vines, panzanella is a perfect summer, throw-together salad.

Continue reading

Soft savory pancakes of roasted aubergine, onion marmalade and summer herbs, barely held together with a whisper of flour and eggs, and served with a smear of sweet red pepper sauce. Make-ahead steps and a do-everything sauce = easy summer lunches and appetizers.

Soft savory pancakes of roasted aubergine, caramelized onions and summer herbs, barely held together with a whisper of flour and eggs, and served with a smear of sweet red pepper sauce. Make-ahead steps and a do-everything sauce = easy summer lunches and appetizers.

Soft savory pancakes of roasted aubergine, onion marmalade and summer herbs, barely held together with a whisper of flour and eggs, and served with a smear of sweet red pepper sauce. Make-ahead steps and a do-everything sauce = easy summer lunches and appetizers.

Midsummer is fast approaching. I don’t know about you but all of a sudden I feel an urge to do every summer thing: paddle boarding on tree-fringed Loch Leven; bird watching in the Pentland Hills; deadheading and weeding after supper – cheeky G&T ready for a quick sip between the never-ending garden tasks. But, I’m marooned on the sofa with a foot bound and propped for the time being.

Without being a complete bore about it, two and a bit weeks ago I took a tumble down the stairs, my stupidly clog-shod feet obscured by an overflowing laundry basket. Tore some ligaments. And before you jump to any conclusions, no alcohol was involved. 😉 Continue reading

On hot days cool noodle dishes are just the thing to satisfy a yearning for something nutritious, colorful and easy. This low-carb ramen noodle-style salad ticks all of the taste boxes: spiralized vegetables, thinly sliced omelette, colorful crunchy add-ins and zesty Japanese dressing. Perfect for lunches in the garden, picnics in a cool forest or workday lunchboxes too.

On hot days cool noodle dishes are just the thing to satisfy a yearning for something nutritious, colorful and easy. This low-carb, ramen noodle-style salad ticks all of the taste boxes: spiralized vegetables, thinly sliced omelette, colorful crunchy add-ins and zesty Japanese dressing. Perfect for lunches in the garden, picnics in a cool forest or workday lunchboxes too.

On hot days cool noodle dishes are just the thing to satisfy a yearning for something nutritious, colorful and easy. This low-carb ramen noodle-style salad ticks all of the taste boxes: spiralized vegetables, thinly sliced omelette, colorful crunchy add-ins and zesty Japanese dressing. Perfect for lunches in the garden, picnics in a cool forest or workday lunchboxes too.This salad says summer lunch in the garden, listening to the birds and feeling the cooling breeze. Or it would if it would just.stop.raining. Seriously, after two months of zero rainfall, Edinburgh has had a month’s worth of rain in 36 hours. This was up to Tuesday. Now Thursday it has started back up, and God only knows when it will stop. A far cry from the seamless sunshine of last week’s holiday on the idyllic island of Brač, in Dalmatian Croatia. *sigh* Continue reading

Moist-crumbed and heady with exotic yuzu, you will want to slice into this good-natured one-bowl French yogurt cake as soon as it is pulled from the oven. Resist the temptation, my friends, because it tastes even better the next day. And the next. Serve with the freshest summer berries.

Moist-crumbed and heady with exotic yuzu, you will want to slice into this good-natured one-bowl French yogurt cake as soon as it is pulled from the oven. Resist the temptation, my friends, because it tastes even better the next day. And the next. Serve with the freshest summer berries.Moist-crumbed and heady with exotic yuzu, you will want to slice into this good-natured French yogurt cake as soon as it is pulled from the oven. Resist the temptation, my friends, because it tastes even better the next day. And the next. Serve with the freshest summer berries. Continue reading

Light, bright, healthy and easy, ceviche is summer's quickest fancy food option. Cooked, yet not heated, ceviche saves you toiling away in a hot kitchen yet gives you the most glorious appetizer or lunch. And it's one of the easiest and prettiest dishes in the world to prepare. The yuzu tips it into must-make territory.

Light, bright and easy, ceviche is summer's quickest fancy food option. Cooked, yet not heated, ceviche saves you toiling away in a hot kitchen yet gives you the most glorious appetizer or lunch. And it's one of the easiest and prettiest dishes in the world to prepare. The yuzu tips it into must-make territory.Light, bright, healthy and easy, ceviche is summer’s quickest fancy food option. Cooked, yet not heated, ceviche saves you toiling away in a hot kitchen yet gives you the most glorious appetizer or lunch. And it’s one of the easiest and prettiest dishes in the world to prepare. The yuzu tips it into must-make territory.

Ceviche, as you probably know is fresh fish “cooked” in citrus juice. I first experienced this way of cooking several years ago with Andrew at London Nikkei cuisine specialist, Chotto Matte, where we ploughed our way through a head-spinning selection of Japanese-Peruvian small plates. All delectable, despite initially being sceptical and not a little squeamish. I was hooked at first bite.  Continue reading

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