food to glow

feel good food that's good for you

A Scandinavian-influenced coffee cake marbled with a deliciously crunchy mixture of pecan nuts, warm spices and dark brown sugar, and kept soft with chestnut puree. This easy bake recipe can even be made gluten-free. Mums deserve homemade.

This is a commissioned post. A Scandinavian-influenced coffee cake marbled with a deliciously crunchy mixture of pecan nuts, warm spices and dark brown sugar, and kept soft with chestnut puree. This fairly healthy cake is easily gluten-free. Mums deserve homemade.  I have recently found out that I am a good bit Scandinavian; I rather suspected …

Continue reading

Make the most of rhubarb season with this easy, healthy, vegan traybake. Cardamom seals the deal.

I have just realised that while I have been happily geeking out on gochujang this, and aquafaba the other (and then some), perhaps I have neglected the normal side of my cooking. And I am normal – I swear! As witness, my fridge currently contains white wine (opened), hummus (a meagre scrape left), celery, live yogurt, …

Continue reading

This is a Scandinavian-influenced banana bread that thinks it’s a cake, with optional naturally-coloured and flavoured blueberry glaze. Gluten-free, vegan and lower in sugar, my blueberry and cardamom banana cake is a delightfully soft and squidgy breakfast cake or healthy snack. For years I have had a not-so-secret crush on cardamom.  Although I enjoy savouring the superlative …

Continue reading

What do get when you combine creamy cashew butter, tiny pearls of puffed quinoa and heady, exotic cardamom? The most delicious two-bite biscuit this side of a bakery. Sweetened with date syrup – and containing no grains whatsoever – if you have a food processor you can be eating these in less than 20 minutes. No …

Continue reading

Vegan banana ice cream probably needs no introduction. Although it has long been a vegan-community secret, suddenly, a few years ago, this creamy, dreamy concoction started zinging around the Internet and into the conscience of dessert-lovers everywhere. You may have even made it yourself. At its simplest it is just blitzed up coins of frozen banana scooped straight …

Continue reading

Don’t let the fancy name fool you, tartine is just French for ‘open-faced sandwich’. And I find it easier to say than the Danish smørrebrød, or the Finnish voileipä – the latter of which I have eaten when ages ago I did some work in Helsinki. Cured herring and butter as I recall. I ate it to be polite but …

Continue reading

The  French word galette seems to have a few definitions and interpretations – I have made a sautéed and thin-layered sweet potato cake – similar to a rosti – that some would call a galette. Bonne Maman, purveyor of delicious conserves and treats, has a butter biscuit that they call a galette. But usually – …

Continue reading

It can’t have escaped your notice that Valentine’s Day is fast approaching. Florists, candy manufacturers, card, lingerie and condom makers (!) are gearing up for one of their biggest days of the sales year. Even the most tasteful of shops will have at least one  display teetering under the weight of pink and red swathed …

Continue reading

I think I might have crossed some kind of invisible line with you last time. As always when I post a recipe there is the slightly anxious wait until the first ‘like’ button is pushed, or the first comment is made. Once that happens I tend to switch off the computer and get on with …

Continue reading

Owing to the inherent compatibility of salmon and beetroot there are probably lots of versions of this recipe kicking around. I mean, we are talking of a Rogers and Astaire-type partnership; each making the other look fabulous. I haven’t dared to do a Google search, as I am sure to find the exact duplicate, only …

Continue reading