food to glow

feel good food that's good for you

Make pizza in a cast iron skillet for a quick and healthy midweek meal that the whole family will love. Use my quick wholewheat dough - or a pre-made - and top with smoked mozzarella and cooked lentils for a delicious, vegetarian deep-dish dinner, or hearty snack. Vegan adaptations are given.

Make pizza in a cast iron skillet for a quick and healthy midweek meal that the whole family will love. Use my easy wholewheat dough - or a pre-made - and top with smoked mozzarella and cooked lentils for a delicious, vegetarian deep-dish dinner, or hearty snack. Vegan adaptations are given.Make pizza in a cast iron skillet for an easy and healthy midweek meal that the whole family will love. Use my quick wholewheat dough – or a pre-made – and top with smoked mozzarella and cooked lentils for a delicious, vegetarian deep-dish dinner, or hearty snack. Vegan adaptations are given. Continue reading

cover of veggie desserts + cakes cookbook by kate hackworthy

A delicate apple-flavoured sponge, topped with a zesty apple icing and, although there is quite a bit of kale, the flavour doesn’t overpower the other ingredients. From the debut cookbook by Kate Hackworthy.

A delicate apple-flavoured sponge, topped with a zesty apple icing and, although there is quite a bit of kale, the flavour doesn’t overpower the other ingredients. From the debut cookbook by Kate Hackworthy.

image courtesy of Pavilion Books

Veggie Desserts + Cakes, the debut baking cookbook by top UK food blogger, Kate Hackworthy, celebrates rather than hides vegetables. More than this, she confects the humblest roots and the greenest of greens into treats the whole family will enjoy.

So, is this is a super-healthy cookbook? Although she uses sugar, eggs and added fats, the texture and natural sweetness of many vegetables mean that she – and you – use less.

Vegetables also give fantastic moistness (think carrot cake), meaning the cakes and bakes last for days and still taste freshly baked. Obviously, the lasting for days bit is largely theoretical!

Kate’s passion for vegetables, married with her endless creativity and baking skills, results in enticing bakes for everyday eating as well as special occasions. Unlike myself, who will give you the occasional cake recipe but rarely an icing option, Kate gilds her cakes and cupcakes with properly decadent frosting. Duly noted. 🙂 Continue reading

Pearly-pink salmon kept juicy with a coating of creole spices and olive oil, cooked over vegetable-filled "dirty" brown rice. A healthy, family-friendly and surprisingly quick and easy recipe for a midweek dinner. Leftovers are great cold in a wrap - lettuce or grain.

Pearly-pink salmon kept juicy with a coating of creole spices and olive oil, cooked over vegetable-filled “dirty” brown rice. A healthy, family-friendly and surprisingly quick and easy recipe for a midweek dinner. Leftovers are great cold in a wrap – lettuce or grain.

Pearly-pink salmon kept juicy with a coating of creole spices and olive oil, cooked over vegetable-filled "dirty" brown rice. Healthy, family-friendly and surprisingly quick and easy for a midweek dinner. Leftovers are great cold in a wrap - lettuce or grain.I’ve only been to New Orleans once. A long, long time ago – I’m talking more than 30 years – my parents took my little sister and me on a trip “out West”. On our sweltering way, in a classically 1970s station wagon, complete with bench seats, faux-wood panelling and no seatbelts, we spent the best part of three weeks meandering our way to and from San Francisco. From Florida. That’s a lot of miles: a lot of bathroom stops; a lot of diner stops.

These days such a trip, with the new-fangled highways, will theoretically take 40 hours. That’s with no stops. If you were covering over 2500 miles with a young family in the mid-1970s, with an engine that needs more rests than an NFL game needs commercial breaks, it takes a good deal longer than the stated three days there and three days back.

First of all the roads were terrible. Dangerous and terrible. And, if you were dragging kids to gawp down an impossibly deep hole in the ground (Grand Canyon, of course) and risk everyone’s lives with a long, deserted drive through an actual desert (Mojave; Death Valley), you also need to stop at every form of entertainment along the way. I can’t recall exactly where we stopped but one memory stands out: New Orleans. Continue reading

Plump disks of roasted sweet potato, shreds of kale, popped golden turmeric chickpeas, all slathered in an easy and hugely nourishing za'atar hummus dressing. An easy vegan lunch, side dish or salad - the choice is yours.

Plump disks of roasted sweet potato, shreds of kale, popped golden turmeric chickpeas, all slathered in an easy and hugely nourishing za’atar hummus dressing. An easy vegan lunch, side dish or salad – the choice is yours.

Plump disks of roasted sweet potato, shreds of kale, popped golden turmeric chickpeas, all slathered in an easy and hugely nourishing za'atar hummus dressing. An easy vegan lunch, side dish or salad - the choice is yours.Is this a salad, a side dish or lunch? I’m really not sure, perhaps because it is all three. And, if you are weird like me, it can be breakfast, too (note to self: slip on a poached egg next time). So, it is flexible.

It is also patient: have it warm with just-roasted sweet potatoes, or let it hang around in the kitchen while you prep other dishes, or do an errand. It will wait. Just don’t eat it straight from the fridge, or you will lose the balance of taste and texture that this easy recipe provides for very little effort. Yes, store it in the fridge if you like (sans chickpeas, please) but bring it to room temperature to enjoy the full flavour. Continue reading

Lower carb avocado, rainbow vegetable and prawn-filled Vietnamese summer rolls are perfect dipped into silky peanut-tamarind dip. An easy, healthy appetizer, starter or light supper. Swap prawns for marinated tofu for a vegan option.

Lower carb avocado, rainbow vegetable and prawn-filled Vietnamese summer rolls are perfect dipped into silky peanut-tamarind dip. An easy, healthy appetizer, starter or light supper. Swap prawns for marinated tofu for a vegan option.

Lower carb avocado, rainbow vegetable and prawn-filled Vietnamese summer rolls are perfect dipped into silky peanut-tamarind dip. An easy, healthy appetizer, starter or light supper. Swap prawns for marinated tofu for a vegan option.Apologies if you have come looking for a photo post on my idyllic Scottish Outer Hebrides trip. I had underestimated how many photos I took on both my phone and my DSLR. Basically, I am still going through them all.

Back in the days when we shot on actual film, we were much less snap-happy. (Okay, some of you are too young to have used a film camera or even know what one looks like.) Not seeing the fruits of your careful and artistic composition until Boots or Walgreens had a good laugh at them in the lab, processed them, stuck stickers on the blurry ones and had you part with a fiver for 36 glossy 4x6s, was a disincentive to go too mad with the shutter button.

So, this weekend I will hopefully finish my editing, and next week share some of what we saw and experienced travelling through Scotland’s wild Atlantic islands. If you crave a secluded and relaxing Scottish getaway, you won’t want to miss my post. When I finally post it. 🙂

In the meantime, I wish to share with you a quicker riff on an old summer roll recipe of mine. If you’ve only ever had summer rolls at your favourite Vietnamese restaurant, you may be pleasantly surprised how easy and inexpensive they are to make. And unlike spring rolls, these are never fried. Continue reading

A simple lunch salad recipe highlighting seasonal cherries and peaches along with pistachios, sugar snap peas and a really rather special fat-free and fruity dressing. Add crumbles of goat's cheese or cashew ricotta for a yummy, creamy tang.

A simple lunch salad recipe highlighting seasonal cherries and peaches along with pistachios, sugar snap peas and a rather special fat-free and fruity dressing. Add crumbles of goat’s cheese or cashew ricotta for a yummy, creamy tang.

A simple lunch salad recipe highlighting seasonal cherries and peaches along with pistachios, sugar snap peas and a really rather special fat-free and fruity dressing. Add crumbles of goat's cheese or cashew ricotta for a yummy, creamy tang.Before the stone fruits season completely leaves us, I thought I would just nip in quickly to post a simple and elegant salad recipe that highlights two summer faves – cherries and peaches. As with most fruits at their succulent best, devoured whilst in a bath – or by the kitchen sink if you are boring – is the way to go. But when I am jaded by yet another juicy, sunset-stained peach or paper bag full of shiny crimson cherries, I almost always pop them in a salad. And even make dressing from them. This last way with fruit is a great way to use slightly “over” specimens, or even ones that have taken a tumble off the countertop. Oops! Continue reading

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

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