food to glow

feel good food that's good for you

winter vegetable pilau rice

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. …

Continue reading

scandinavian cauliflower rosti with smoked salmon and cucumber slices with pollen close shot on white plate

Low-carb cauliflower rösti is the recipe you didn’t know you needed! These cauliflower rösti cakes – like hash browns! – are a delicious and low-carb alternative to the potato version. Serve for breakfast, brunch or lunch with the suggested smoked salmon and crème fraîche. Or, why not pair with poached eggs or slices of creamy …

Continue reading

roasted tomato galette on baking tray with ricotta dip and herbs

My roasted tomato galette is a delicious savory tart, with a freeform cornmeal and fennel seed-flecked crust. Nestling slow-roasted tomatoes and a quick savoury spread – choice of two – this bake is a tweak on a sweet Food To Glow favourite – the fruit galette. Word of advice: don’t be put off by the …

Continue reading

chinese stir fried rice in vintage blue and white Chinese bowl

Chinese Turmeric Fried Rice, served with curls of sesame-scallion omelette, is a delicious way to use up any type of leftover rice. A gently-spiced Food To Glow favourite. Fried rice is one of those comforting dishes that covers many culinary bases: as a post-pub, sop-up-the-booze snack; a thoughtfully-considered side dish with a larger Chinese meal; …

Continue reading

Flatlay wide view of Thai noodle salad with colourful veg on green plate with green napkin

This Thai Rainbow Noodle Salad grabs you with its veritable rainbow of colours, and holds you with its hot, sour, salty, sweet taste. Cool and crunchy, too. Make more of the loose, peanutty sauce than you need to drizzle on any likely dish over the next few days. Be warned: you will want to make …

Continue reading

tomato and eggplant risotto in cast iron pot with vintage gold spoon, on rust coloured backdrop

No babysitting this easy tomato and eggplant risotto! Just put it together and pop it in the oven for an hour. Serve with a sharply dressed salad or sautéed greens. Hearty, comforting and using delicious summer vegetables. Although it written as vegan, feel free to add in some flavourful cheese like a Parmesan or smoked …

Continue reading

skillet on concrete background filled with baba ganoush, sauteed vegetables and pitta bread

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. …

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 …

Continue reading

pesto pasta with potatoes and asparagus in cast iron white shallow pot

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 …

Continue reading

baked chipotle cauliflower frittata in skillet for a healthy dinner

Make this baked chipotle cauliflower frittata for a nutritious and scrumptious low-carb midweek dinner, saving a slice for your lunch the next day. Busy week? Eggs and random vegetables in the fridge? Well, you could do worse than make a frittata. I make quite a lot of frittatas, both for work and for us. The …

Continue reading

%d bloggers like this: