Roasted peaches with sweet and tangy tahini-kefir cream is your new summer dessert. And breakfast!
This post title is a bit of a bold claim. Although I am always proud of every recipe I publish here on Food To Glow, such horn-tooting is really not my style. Rather, I hope you are drawn to open your FTG notifications because you trust me. Trust that I am worth a few minutes’ of your precious time.
The reason I am being so forward today is to get your attention. You see, this recipe for roasted peaches is one I just know you will be making all summer long. That’s my plan at least. As long as juicy, voluptuously-fleshy peaches are available, I’m making this. I may yet get tired of their oven-roasted sweetness. But I really don’t think so. Continue reading
Baba Ganoush Vegetable Skillet with Pitta Bread “Fries” and tangy Yogurt-Tahini Sauce turns your favourite Levantine dip into a meal. An actual, bona fide meal. Rejoice!
This recipe is defined by its subtle smokiness. Eggplants get the BBQ or gas stove treatment, turning from fat, firm glossy obsidian fruit to a charred and collapsed heap.
Please trust me. I know it’s a bit of an ugly duckling, prettified with sautéed greens and those crispy bread “fries”. But if you even vaguely tolerate eggplant (aubergine), you will love this. 🙂 Continue reading
No-Bake Chocolate Fig and Nut Bars are your new go-to snack for when you fancy a more nutritious nibble. Not only are they delicious and mainly whole food, these bars are easily customisable to your own taste. Make to take to work, the gym, school or camping. And of course, home snacking.
Not infrequently I fancy a little something chocolately. I am not by any stretch of the imagination a choc-o-holic, but I do sometimes crave a nibble of the dark stuff. Maybe once or twice a week. Where do you fall on the chocolate craving spectrum?
My go-to bought treats are Kallo mini chocolate rice cakes, or Nairns chocolate chip oatcakes. Perhaps a couple of squares of plain dark chocolate. I know these choices don’t sound very treat-like, but I think they are pretty yummy. Usually I prefer savoury snacks – homemade sourdough toast with butter and Marmite, kale crisps, popcorn, tortilla chips, roasted sunflower seeds (love love these. obsessed).
Jumpstart your summer with Golden Plantain Summer Vegetable Tacos. Smoky charred eggplant (think baba ganoush), pan-roasted corn, soft roasted plantain, bursting-ripe tomatoes in soft corn tortillas, covered in citrussy Cilantro Chimichurri. Do you fancy making some?
Spring has slipped past me in a haze of travel. I’ve twice been home to Florida, much further south to Costa Rica, and twice down and back to London. No sooner are all of my clothes washed, dried and put away then I am rolling them up and stuffing them in suitcases. I don’t expect any sympathy, but I am really a homebody at heart. I like nothing better than pootling about in my own home, creating recipes for sharing here and at work. Besides, living in Edinburgh is like being on holiday all of the time anyway. Continue reading
Super-green matcha tea-enhanced guacamole – traditional recipe, but with a superfood twist.
Today’s post is quite literally stuffed with my favourite tips for not only making the best guacamole, but also how to choose matcha tea. Both can be very simple, but I hope my years’ of experience making guacamole (30+ years) and drinking matcha (10+ years) may add to your knowledge base. If you would like to add your own advice and tips, please do leave a comment at the bottom of this post! I love hearing from you. Now, let’s hit that guac!
On the face of it guacamole is one of the easiest things to make. It certainly is a recipe of few ingredients and minimal equipment. In fact, here are the basic instructions: mash ripe avocados, then add some finely chopped onion, minced garlic and a goodly amount of fresh lime juice. Definitely some salt. Serve. Or sneak it away to some quiet spot and enjoy its rich, green gorgeousness solo with a bag of tortilla chips. 🙂
But to make a really good batch we need to read between the lines. Make some crucial decisions. Yes, really. Continue reading
Saag paneer grilled cheese – spicy chopped spinach (saag) grilled with crumbled paneer Indian cheese between slabs of good bread. Top with fresh coriander-mint chutney for a totally luxe snack or lunch. Vegan tweak is noted in the recipe card.
Think of this as your favourite Indian side dish – saag paneer – in a sandwich. A hot, crispy-crusted, grilled cheese sandwich. With spinach.
I hope this doesn’t sound too weird because, honestly, it’s so good. Continue reading
Coriander-mint chutney is an easy-to-make green herb chutney that can be used as a healthy dipping sauce for many of your favourite Indian snacks, as well as being a zingy, fresh sauce for vegetables, cheese dishes, grains and salads. Lovely too as a sandwich spread, mixed with yogurt or pureed beans.
We don’t go out to eat as often as other people seem to. The reason for this is that I love to cook. To me, cooking and feeding others is not a chore, even though I do it for a living. Oh, and I don’t love getting dressed up, or changing clothes to be restaurant-presentable. This is especially so if I’m already home and done what most of us do when we get home: take off bra, and put on sweatpants and fluffy socks. Bliss.
Unless it is a really special occasion, or at the weekend perhaps, home-cooking (or home-reheating) reigns supreme at Food To Glow. Continue reading
Caprese Gnocchi with Burrata and White Beans is a simple, speedy and colourful 6-ingredient, summer-filled recipe for the whole family. Easily vegan, too.
Over the long Easter weekend we had the mixed blessing of being unintentionally Internet-less. As we can’t reliably get 4G where we are, it was like going back in time. Back to a simpler time before the bleep of notifications, and the all-consuming lure of the mindless scroll.
This idyll came to an end last night when Andrew half-heartedly installed our whizzy-fast new modem. Once connected to the outside world it took me a couple of hours to even try it out. I really wasn’t that bothered.
During our impromptu hiatus from the plugged-in world we did some serious grafting in the garden. Raised plant beds were built and filled with young, sappy seedlings; new border plants were dug in and older plants tended. The neglected lawn was fed, and weeds were pulled. Basically it was my ideal weekend. I couldn’t stop smiling. Did I miss Twitter, Facebook and Instagram? Nope. Continue reading
Vegan Hot Cross Bun and Butter Pudding is an Easter-time take on the classic British Bread and Butter Pudding. Using bought wholemeal hot cross buns this pudding is soaked in homemade vegan custard and zinged up with rhubarb and saffron.
Whether you are religious or not, I’m sure by now you’ve slung at least one packet of hot cross buns into your shopping trolley. In the UK, Waitrose and Marks and Spencer always seem to have the most interesting iterations of this seasonal bake. And just today I was picking up some bits and bobs at good old M&S when I spied some wholemeal hot cross buns, crammed with seeds and looking very enticing. I immediately knew this is what I would do with them. Continue reading
One-Pot Ligurian Pesto Pasta with Potatoes and Asparagus.
You read right: potatoes and pasta. It’s a northern Italian thing that can be your thing, too. Add some fresh asparagus for colour and nutrition, plus freshly-made wild garlic – or wild leek – pesto to make it sing. Tastes great cold, too.
This is a barely tweaked take on a traditional Ligurian recipe that revels in its double-carb status. Potatoes and pasta.
Food. Of. The. Gods.
If I tell you that Andrew was excited to eat this, that would be a huge understatement. He was bloody ecstatic. Continue reading