Light, bright, healthy and easy, ceviche is summer’s quickest fancy food option. Cooked, yet not heated, ceviche saves you toiling away in a hot kitchen yet gives you the most glorious appetizer or lunch. And it’s one of the easiest and prettiest dishes in the world to prepare. The yuzu tips it into must-make territory.
Ceviche, as you probably know is fresh fish “cooked” in citrus juice. I first experienced this way of cooking several years ago with Andrew at London Nikkei cuisine specialist, Chotto Matte, where we ploughed our way through a head-spinning selection of Japanese-Peruvian small plates. All delectable, despite initially being sceptical and not a little squeamish. I was hooked at first bite. Continue reading
Crispy, delicious and vegan, this chipotle refried bean and herb quesadilla with za’atar yogurt sauce is perfect for lunch or a light dinner. Sauteed and lemony seasonal vegetables add extra flavour and nutrition. Serve with green salad and your favorite hot sauce. The recipe is easily increased for a healthy family meal.
Is Mexican food even healthy? Mention grabbing some Mexican food to anyone and you will probably get one of two reactions: “oh my God, I LOVE IT! Let’s order everything!” and “I love it but it doesn’t love me. Too heavy”.
The image outside of Mexico can, unfortunately, be of a cheese-heavy, oily cuisine. But really, if we steer clear of the chimichangas (origin: Tuscon Arizona) and deep-fried taco shell salads, the cuisine is very healthy. Meat and cheese are actually a very late addition to Mexican cooking, by way of conquering Spain.
I am not an expert on Mexican food and I don’t claim to be. However, I grew up in south-west Florida, where proximity to Mexico makes homestyle Mexican restaurants even more common than identikit Taco Bells – and even McDonalds. They range from high-end gourmet to walk-up buses to plastic fork takeaways, with the latter the most common. The same can be said of southern California, where Mexico shares a border and Mexican food is even more of an obsession. Continue reading
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What if you could have a personal sized chocolate cake (ie no sharing) that is not only healthy but also takes all of, oh, one minute to cook? You’d think it was a joke. Well, I’m not joking. Five ingredients, one minute, mainly from your cupboard and ta-da, chocolate cake. And did I mention healthy? And nope, no bananas. Or tofu. 🙂
RACE FOR LIFE: Pulling on your trainers and running around a park is all well and good. But what if you could do this, have a blast AND raise needed money for a fantastic cause?
Cancer Research UK (CRUK) Race For Life takes place in Glasgow on 21 May, and I’ve been asked by Scottish Power to get the word out about this awesome annual fixture in cancer research support. As a professional cancer health educator, supporting those with cancer is very close to my heart. So I am beyond thrilled to have been asked to not only publicise the event but also to pull together five fab recipes that will nourish and energise participants – and you. Continue reading
This is a recipe we come back to again and again: a hearty, wholesome one-pot mess of colourful vegetables, warm spices, and creamy chickpeas. This vegan dinner staple is great straight out of the pan yet, like all such recipes improves over a few days.
But sometimes we want to shake it up a bit. Add new spices; amp others. Make it less stewy and more pie-y. You get me? Read on to see what easy tweaks you can make to my original chickpea and vegetable tagine recipe, found here. Continue reading
A light, easy lunch recipe that is perfect for Mother’s Day, Easter, the kitchen table, or even a picnic. Fresh spring herbs and a caper dressing make this a little bit special. If you are vegetarian, why not sauté mushrooms and add to the filling instead of the seafood?
I hope the word “tart” didn’t strike fear in your heart. If you are anything like me, the thought of fiddling about making proper, light pastry fills you with mild terror and an outbreak of hot, sweaty palms – NOT good for pastry-making.
Rest assured this savory tart is a simple recipe involving little more than some creamy ricotta, eggs, smoked salmon, defrosted cooked prawns/shrimp and puff pastry. That’s pretty much it. All normal supermarket ingredients, which is not always the case on food to glow. I think it would make a delectable, light and easy lunch for Mother’s Day, celebrated in the US this coming Sunday. Hello, Moms! Continue reading
Breakfast doesn’t get more fun than cloud eggs. Whip your egg whites until fluffy, bake a little, reintroduce the yolk, bake a little more and, et voilà – cloud eggs. This Instagram favourite is one of the easiest and healthiest food trends of 2017. Just two ingredients and whatever you wish to fold in or tuck underneath (dal!). A perfect little ray of sunshine for breakfast, brunch, lunch or dinner. Get cracking!
Fluffy, baked, egg white with a pert, golden runny yolk is the easiest and least odd of this year’s food trends.
Rainbow bagels? No thank you.
Insects? No, ta.
Eggs as sunny clouds? Irresistible.
Although this trend has pretty much taken over Instagram in recent weeks, cloud eggs have been around at least since 2012. But I must admit to thinking it was a twee way of making eggs. Continue reading
Not a detox salad but a welcome to spring, summer and salads. Kale can be prepped the day before eating, then topped and dressed with the smoked oil vinaigrette and addictive nutty topping just before serving. This is perfect as a substantial side salad, or topped with your protein of choice for a “meal salad”. Add new potatoes or asparagus in spring, and pan-roasted sweetcorn in the height of summer.
Kale salads are everywhere. Still. You know a trend is pretty entrenched when main stream supermarkets have them alongside the everyday mixed veg salads, and don’t even make a big song and dance about it. I picked up one yesterday while doing the food shop for my cancer and nutrition classes – in the interests of research, of course – and it ticked all of the on-trend boxes: spiralized carrots and courgette, Vietnamese-ish dressing, shredded kale, edamame, black quinoa. The only thing it didn’t have was coconut water and sorghum. 😉 Continue reading
A cheesy, hearty, vegetarian recipe for any time of year that the thermometer dips. Leftovers are great sliced and added to a lunchbox with a wee pot of ketchup.
The weather is not playing ball. It is the last gasp of April and not only have I switched the heat back on, I’ve added a scarf, too. In the house.
So, it is temporarily out with the salads and in with chunky soups, stews and hearty savory bakes. Are you the same? (Please don’t tell me you are basking on a beach…) Today for work, when I should be pushing the raw stuff I made one of our favorite vegan stews, sweetly spicy West African Peanut Stew, augmented by my this kale salad, minus the goldenberries and rice, and with added butternut squash. Very wintry.
Today’s satisfying, cheesy and actually quite wholesome dish is perhaps a bit more transitional.
And it is more than palatable, it is flipping fantastic – just warning you. I’ve made it for my cancer and nutrition classes a couple of times, and everyone – including colleagues who poached the extras – asked for the recipe. So here it is. Too good to wait for properly cold comfort food weather. Continue reading
Perhaps one of the most literary of foodstuffs, madeleines are surprisingly easy to make. These tiny scallop-shaped cakes are given a 21st century makeover with olive oil and pistachios – and a touch of yuzu if you have it. Dip into a steaming cup of tea and see what happens!
I didn’t grow up reading Marcel Proust. His novels, featuring vaguely identifiable characters (we see his aristocrats and preening middle classes even today), convey in handsome detail, through ribbon-like streams of consciousness, not just what is perceived, but also what is remembered. I know that now, but for a long time a “Proustian moment” was lost on me. The connection with madeleines wafted straight over my Ludlum-loving head. Continue reading
Cauliflower covered in bubbling, boozy rarebit cheese sauce is hard to resist, especially when the cauliflower is given a boost through a simple brining. Enjoy as a side dish, light lunch or supper. Easy cheesy goodness guaranteed!
Cauliflower is at its very best right now. This nutritious vegetable, its milky-hued curds cradled in a cap of pale sweet leaves, is so achingly on-trend I almost feel silly posting such an old-fashioned recipe. Dear old cheesy rarebit sauce, normally a simple bubbling topping for toast, is however made for cauliflower.
Although delicious as a plain mash or roasted, cauliflower adores strong flavours of aged good cheese, nose-stinging English mustard and deep amber ale. Continue reading