food to glow

feel good food that's good for you

Brimming with fresh apples and with a hint of cinnamon, this easy cake makes a great pudding served warm with custard, or tucked into a lunchbox for a welcome treat.

A partnered post

Brimming with fresh apples and with a hint of cinnamon, this easy cake makes a great pudding served warm with custard, or tucked into a lunchbox for a welcome treat.Brimming with fresh apples and with a hint of cinnamon, this easy cake makes a great pudding served warm with custard, or tucked into a lunchbox for a welcome treat.

When I think of Dorset, the coastal county on the English Channel, I think of sweeping beaches, Jurassic fossils and cider. A bit of a generalisation perhaps, but as someone who has never been there – flown over it but not travelled in it – these sound pretty enticing to me.

This scenic county is also famous for its apple cake. Searching around there doesn’t seem to be a definitive recipe. However the hallmarks of a typical-ish cake appear to be loads of chunky apples (peeled), brown sugar and a hint of cinnamon. Continue Reading

asparagus-tomatoes-preserved-lemon-ricotta-pasta1

asparagus-tomato-preserved-lemon-ricotta-pasta2I’ve pretty much just given the recipe away in the title – asparagus, tomatoes and cheese! This S/S recipe is really that simple: the tail end of spring married with the best of summer. And pasta!

Okay, it’s a bit more involved than that, but it still is a near-instant meal: perfect for a midweek supper.

Read on for the recipe, including the perky little herbaceous oil that is more than the sum of its parts. Continue Reading

Have an aromatic (but not hot) and very easily put together Sri Lankan fish curry with green rice any day of the week with this recipe using quality frozen fish. Don't eat fish? This is also superb with tempeh.

A partnered post

Have an aromatic (but not hot) and very easily put together Sri Lankan fish curry with green rice any day of the week with this recipe using quality frozen fish. Don't eat fish? This is also superb with tempeh.Have an aromatic and very easily put together Sri Lankan fish curry with green rice any day of the week with this recipe using quality frozen fish. Don’t eat fish? This is also superb with tempeh.

Fish on a Monday? Really? Is this wise?

Like going out to eat on a Monday, eating fish on a Monday is one of those things that food-savvy folk don’t tend to do. Certainly in the UK. As the boats don’t go out on Sundays, proper fish shops are shut the following day. Of course supermarkets will sell you fish, especially in finger-slitting vacuum packs (do you struggle with these too?), but fresh fish with plump eyes and shiny scales will not be found unless you catch it yourself.

You can however have the next best thing (and sometimes it is the best thing) if you open your freezer.

Frozen fish can be a byword for mushy fish, but if treated right frozen is as good as what you can get fresh Tuesday through Saturday. Pinky promise.:-) Continue Reading

Scandinavian crispbreads made with minimal flour, some salt, oil, water and sesame, flax, poppy and sunflower seeds (and a few aromatic ones too) are a crunchy, delicate platform for butter, cheese, pickled herring and anything at all savoury. They are superb crunchy accompaniment to soup, too. Versions of knækbrød are eaten all over Denmark, Sweden and Norway and considered essential foods. High in protein, healthy fats and fiber, these are a near-perfect snack.

Scandinavian crispbreads made with minimal flour, some salt, oil, water and sesame, flax, poppy and sunflower seeds (and a few aromatic ones too) are a crunchy, delicate platform for butter, cheese, pickled herring and anything at all savoury. They are superb crunchy accompaniment to soup, too. Versions of knækbrød are eaten all over Denmark, Sweden and Norway and considered essential foods. High in protein, healthy fats and fiber, these are a near-perfect snack.Scandinavian seeded crispbreads made with minimal flour, some salt, oil, water and sesame, flax, poppy and sunflower seeds (and a few aromatic ones too) are a crunchy, delicate platform for butter, cheese, pickled herring and anything at all savoury. They are a superb crunchy accompaniment to soup, too. Versions of knækbrød are eaten all over Denmark, Sweden and Norway and considered essential foods. High in protein, healthy fats and fiber, these are a near-perfect snack.

Don’t make these crispbreads. Really, don’t. Not because they aren’t good. No, don’t make them because a recent, highly-scientific study of three people says they are highly addictive. Eating one makes you eat more, and more, and more.

https://kelliesfoodtoglow.com/2013/02/07/my-quest-for-perfect-hummus/

Soup coming soon – spring in a bowl courgette, broccoli, pea & basil! With my scandi crispbreads

It seems to be a gateway snack. Sufferers find they also crave dips and butter, jam and Marmite, soups and cheese. They will go to great lengths to eat them, including baking them when dinner needs to be made, or even when everyone is completely full and needs no. more. food. Continue Reading

Make planning picnics and BBQs that much easier by finding freezer space for some delicious cooked grain mixes, prepared vegetables and veggie burgers. This easy Zesty Quinoa, Bean and Artichoke Salad is perfect whether you are sunning yourself outside on a picnic blanket, or huddled under a marquee while the rain buckets down.

A partnered post.

Make planning picnics and BBQs that much easier by finding freezer space for some delicious cooked grain mixes, prepared vegetables and veggie burgers. This easy Zesty Quinoa, Bean and Artichoke Salad is perfect whether you are sunning yourself outside on a picnic blanket, or huddled under a marquee while the rain buckets down. 

Make planning picnics and BBQs that much easier by finding freezer space for some delicious cooked grain mixes, prepared vegetables and veggie burgers. This easy Zesty Quinoa, Bean and Artichoke Salad is perfect whether you are sunning yourself outside on a picnic blanket, or huddled under a marquee while the rain buckets down. The hit-and-miss spring we are experiencing makes outdoor meal planning slightly nerve-racking. Even though I have lived in the UK for over 25 years, I still can’t get used to not being able to say with confidence – borne of being raised in Florida, “Okay, let’s go for a picnic on Saturday.” Or, “How about we meet everyone at the beach for a BBQ next weekend?”

Of course we can say all of these things, but in the back our minds is a matrix of contingency plans. Even just stating in the morning that as it looks fine we should eat lunch outside is enough for thunderclouds to appear and the wind to whip up. Continue Reading

no-bake-cookie-dough-brownie-bites

no-bake-cookie-dough-brownie-bites2Do you crave something tasty?

Chocolatey?

Fudgy?

All of the above?

You have come to the right place. Continue Reading

Make soft yet crispy sweet potato rosti in your waffle maker! This makes a great base for veggies (also cooked in the waffle makers) and eggs for a fun breakfast, brunch or light supper. Just add hot sauce!

Make soft yet crispy sweet potato rosti in your waffle maker! This makes a great base for veggies (also cooked in the waffle makers) and eggs for a fun breakfast, brunch or light supper. Just add hot sauce!This wasn’t supposed to be a blog post. And by the looks of the images, it probably shouldn’t be. This not awfully impressive looking plate of food was today’s breakfast. In mitigation, it was very early and the light was very poor.

I know this isn’t Instagram, where smug breakfast posts of perfect avocado roses on toast is an accepted thing. Even those who mainly post muscle cars or fluffy cats think nothing of whapping on a pic of their breakfast (protein shake teetering on a car bonnet; an impassive-looking cat lurking by a rainbow plate of food). But I don’t often think: oh, what a good idea. I must remember to put this on the blog.

I do ask you to please forgive the enthusiasm for my breakfast because, if you aren’t already doing this. you probably will want to. Because… Continue Reading

A crunchy exterior holds the soft, pull-apart artichoke heart & spinach interior of these easy-to-make, vegan and gluten-free polpettes. Although delicious on their own as a snack or appetizer, these Italian-inspired faux meatballs are perfect with my easy marinara sauce over your favourite pasta. Treat yourself and make extra of everything! A family- and guest-friendly recipe.

A crunchy exterior holds the soft, pull-apart artichoke heart & spinach interior of these easy-to-make, vegan and gluten-free polpettes. Although delicious on their own as a snack or appetizer, these Italian-inspired faux meatballs are perfect with my easy marinara sauce over your favourite pasta. Treat yourself and make extra of everything! A family- and guest-friendly recipe.A crunchy exterior holds the soft, pull-apart artichoke heart & spinach interior of these easy-to-make, vegan and gluten-free polpettes. Although delicious on their own as a snack or appetizer, these Italian-inspired faux meatballs are perfect with my easy marinara sauce over your favourite pasta. Treat yourself and make extra of everything! A family- and guest-friendly recipe.

 

A film set with fabulous food. This is how I would describe Venice.

TheNobel Prize-winning poet Joseph Brodsky is, however, more eloquent on this lagoon-bound, languorous city that is “part damp oxygen, part coffee and prayers”. Palazzo facades – and there appear to be scores of these impressive edifications – are like “upright lace”, with interiors that tangibly mark time: “every surface craves dust, for dust is the flesh of time”.

But Venice is about water. Its 11 centuries of chequered success owes its very existence to the salty, turquoise blue water that laps its many islands, islands now connected by seemingly infinite shallow bridges and ancient churches that capture our imagination still. Continue Reading

Two vegan dips and fresh crunchy vegetables to welcome spring.

spring-vegetable-platter3.jpgA raw vegetable platter is my excuse for indulging in some creamy, zingy, quickly-made dips. Of course there are pitta chips, but mainly it is about – at least today – the freshest veggies I can get my greedy hands on.

I procured most of my produce from a local organic shop, but I am an absent-minded enough gardener to have only just spotted some over-wintered beetroots still hanging around in one of my raised beds. I don’t have a big garden so I’m not really sure how I managed to miss them all of these months. But I’m glad I did as I divided them between two recipes, the first of which I am posting today.

This simple recipe is a kind of two for one, with two simple dips outlined – and really just cleaned up and bright fresh crunchy vegetables of your choice to dunk. But don’t confine the dips to just vegetables and pitta chips: the chimichurri-style bean dip goes great with sauteed planks of tofu and roasted veggies (see below), as well as soft and baked falafels (recipe coming soon); the vegan black olive tapenade mayo is of course completely at home as a sandwich spread.DSC_0281.jpg

Although I love the smooth sophisticated taste and texture of the ebony-streaked aquafaba mayo, I recommend especially the chimichurri dip for those of you favouring flavours that smack you around the chops a bit. Subtle it ain’t. My change from the usual herbs, vinegar, oil and garlic concoction is to make the chimichurri with good sherry vinegar and to tone down the garlic. I know: I am toning down something. Alert the media!

Enjoy your week. xx

Continue Reading

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

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, leftover pasta waiting for another job, a soggy-ended cucumber, innumberable half-used jars of things perhaps past their use by date. And, erm, kimchi and a wee smidge of gochujang.

Norma Normcore, that’s me.:-)

However, looking at the recipe titles of the past few weeks/months, there is a clear pattern of slightly experimental, slightly left-field indulgences, fuelled perhaps by my general excitement that I have caught onto food trends before I even think they became trends (my aquafaba adventures began in April 2015). Or at least *aware* they are trends.

I do genuinely love things I create with said gochujang and aquafaba – when I combine the two, you will be the first to know.

But I do love a bit of fruity baking, too. Continue Reading

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