Buttery Black Garlic Whole Roasted Cauliflower is a delightful, intensely umami side dish for any festive meal, or alongside a Sunday roast. Carve it into creamy black and white wedges and tuck in. Or, for smaller gatherings, make with cute mini cauliflowers. Shown with Roquefort Blue Cheese Leeks – bonus recipe, below!
While everyone else’s kitchen is filled with the blissful aromas of holiday baking, mine is filled with, um, cauliflower. And yes, I want you to join me.
A casual tap in the search bar thingy to the right (or a 5-second scroll, if on a phone) will reveal a lot of Food To Glow cauliflower recipes. Some as soups (this roasted cauliflower and almond one is incredible, some as mains (try my Scandi cauliflower röstis!), some as salads. I even have a cauliflower cake; albeit a savoury one. Today’s recipe, although it takes a bit of time, is a nearly hands-off affair. It is also ludicrously easy – a bonus if other dishes on your menu are a bit more involved.
But, do you really need another roasted cauliflower recipe?
Of course, my answer is yes. A big one, too. Continue reading
Winter Vegetable Pilau Rice is a substantial vegan main dish, studded with roasted winter vegetables and cooked in a fragrant coconut and spice sauce.
My last few recipes – Salmon with Winter Fruit Salsa, Roasted Celeriac, and my Brown Butter Banana Bread – have been simple ones. Not too many ingredients; not too many steps. This one asks a bit more of you. Are you okay with that? Good. Thank you. 🙂
The ingredient round up and method in this Baked Winter Vegetable Pilau Rice is admittedly rather more elongated than usual. But, please let me assure you that it is well worth your time. Despite what may look like a lot of hard work, the steps are straightforward, and the ingredients inexpensive and easy to find. And, if you are like me the gentle, almost mediative, rhythm of chopping and mixing is more pleasure than chore. As for the result, the layers of tastes and textures are reward for your time in the kitchen. And just look at all the colours. Proper Food To Glow! Continue reading
Pan-Roasted Salmon with Winter Fruit Salsa is a zesty, nutritious and quick recipe: seared salmon topped with a fresh pomegranate, cranberries and apple chopped salad. And it is ready in about 20 minutes, from prep to table! Quick supper, or even an easy festive main dish.
I know that many of you will be gearing up towards Thanksgiving Day. Or maybe you’ve already got your packed planner zeroed in on Christmas or Hanukkah. Menus are planned; the kids have made decorations; everyone’s dietary needs are accounted for. You are perhaps exhausted just thinking about the festive days ahead.
In the lead up to any food-focused holiday we can get so wrapped up in the prep – the running around, the lists, the phone calls and ordering – that we neglect ourselves a bit.
Does that ring true for you?
I’m not a lifestyle blogger. I don’t have soothing words or sage advice. My quotes game is most definitely not on point. For someone who, as a cancer health educator, dispenses advice for a living, I kind of shy away from a bigger platform to offer it. I prefer my advice to be bespoke. I need to know how to tailor it. To see the reaction in your eyes and body to know how to shape the next thought. So, you won’t get lifestyle or personal advice from me. Continue reading
Roasted Celeriac is an amazing low carb alternative to delicious potatoes parmentier or roast potatoes. Perfect for a midweek dinner or the holiday table. Garlicky and deeply herbal. Why not serve it this Thanksgiving?
Parmentier – pär’-män-tyā. Meaning “with, or made of, potatoes” in French.
In the UK, if someone mentions parmentier potatoes, one automatically thinks of the beloved upmarket food store, Marks and Spencer. They have that heavenly side dish locked down. It’s sooooo delicious. I’ve only ever had it a few times, but it’s memorable stuff. Tiny cubes of potato roasted with chopped rosemary and garlic. Buttery, salty, yum.
Recently I had a brainwave. Why not ‘parmentier’ celeriac? Celeriac gets little to no love, despite being a fairly credible low-carb substitute for potatoes. It also cooks way quicker. Which is a huge bonus for a midweek recipe. So, despite knowing that parmentier is shorthand for potatoey things, I thought I would cheekily claim a bit of that parmentier action for this recipe. See what you think. And, if you feel weird saying parmentier celeriac, just call it roasted celeriac. Continue reading
One-Bowl Brown Butter Banana Bread is a little black dress of a recipe: classic, go anywhere, always special.
If you have a hankering for banana bread, might I suggest you give this one a try? Although I have not reinvented the wheel, this is a taste-of-home recipe, adapted from my mother’s one, that deserves your attention. Plus, chances are you have everything you need to get baking. So, curl up with a hot cup of tea and read on. 🙂 Continue reading
Roasted Cauliflower and Almond Soup is an easy, no-fuss “cream of” kind of soup. And it just happens to be whole food and vegan.
If you are fancying a silky-smooth, super-cosy, creamy-textured vegan soup, this is your lucky day. Especially if you love cauliflower as much as we do. Even if you don’t, the healthy whack of garlic and the deep flavours of Dijon mustard and bay leaves might just tempt you.
As an additional selling feature I find that roasting the cauliflower brings out its natural sweetness and tones down the heavier – and to some off-putting – brassica notes.
Am I enticing you yet? Continue reading
This is the Food To Glow dinner version of the iconic Indian side dish, baingan bharta. Based on fire-roasted eggplant and cooked-down spiced tomatoes, this fragrant, soothingly-soft dish is served rather heretically with pasta and topped with creamy, indulgent burrata. Enjoy xx
Baingan Baharta Pasta is a rather cheeky nod to my favorite Indian side dish. Spiced, but not hot; vegetable-filled, but not “worthy”; this is a tangy, aromatic way to enjoy eggplants and tomatoes. And pasta! And creamy burrata! Continue reading
Apple Streusel Cake – crunchy and crumbly, yet moist and full to the brim with seasonal apples. The cake to bake NOW.
Do you like apple cake? Silly question. Of course you like apple cake.
Wholesome, slightly sweet and perfect with a cup of tea or coffee, this Apple Streusel Cake is a step up from my sugar-dusted Dorset Apple Cake. Where the Dorset apple cake has 225 grams of delicious apple populating its cinnamony batter, this one has a whopping 600 grams. That’s about seven apples. In one cake. Continue reading
Lemony Crab and Zucchini Pasta is our favourite non-veggie midweek supper dish. Why not make it yours? It is a delicious, speedy supper that doesn’t compromise on taste or texture.
As you can plainly see, this is a very simple dish. So simple in fact that I debated whether or not to post it. Especially as I am not at all happy with the images. Not only are these images rather old, I am on my first attempt at editing in Adobe Lightroom Classic. Talk about a learning curve! To be honest, I am tempted to ditch it, but will persevere.
Thankfully this recipe for Lemony Crab and Zucchini Pasta requires no learning curve. If you can boil pasta and wield a box grater then consider yourself an instant expert.
As it is so easy I will dispense with the usual preamble about the method. Although, to whet your appetite, I will tell you what you need. Continue reading
My Smoky Mediterranean Orzo Salad is packed with tangy and bold flavours to please most everyone. Serve warm or at room temperature for a hearty, attention-grabbing side dish. Or, with one or two additions, transform this easy-going pasta salad into a filling main dish.
Basically this is a sassy tweak of the picnic and potluck staple, pasta salad. Very sassy. Vegan, too. Continue reading