food to glow

feel good food that's good for you

sweet-potato-falafels1

Enjoyed with salad and a drizzle of tahini dressing, or stuffed in a wrap with pickles, spicy sauce, pickled cabbage plus a side of hot chips, falafels are the world’s second favourite way to eat chickpeas – after hummus, of course. Those of us who love falafels probably have a distinct memory of our most favourite one. Or maybe that …

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Who doesn't love a bowl meal all to themselves? Why not treat yourself to this vegan version of the popular Korean dish, bibimbap? Easy to sort toppings including kimchi, stir-fried shiitake, fried egg and spicy chickpeas make this a nutritious, colourful and assertively umami-ish dish. Easily scaled up for feeding the family or friends.

I don’t know about you, but I am always hard-pressed not to order a colourful bowl of bibimbap when given a Korean menu. I always intend trying something different, but rarely do I get get past saying, “Bibimbap, please. Extra kimchi.” Fun to say and fun to eat. Meaning “mixed rice”, this sizzling, often stone bowl …

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Gram flour, crushed chickpeas, warm spices and wild greens + honey-harissa chickpeas = a healthy, fun, gluten-free and dairy-free breakfast, brunch or light supper! kelliesfoodtoglow.com

  Falafels as waffles is a thing. This is because anything as waffles is a thing. People are waffling grilled cheese (standard), mac and cheese, tamales, frittatas, hash browns, polenta, crab cakes – you get the idea. However, if you are craving something healthy, lightly spiced, not too carby, but still very much waffle-shaped, grab your waffle iron, open that …

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Today I was supposed to be writing up two recipes for clients, cooking a mega-huge vegetable and chickpea tagine for two classes on Wednesday, meeting the in-laws for a late lunch, cleaning the house, and then packing my case for a morning train to London. Did I accomplish these things? Yes. Was I distracted. Of …

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By the looks of these images you can probably tell I have been sitting on this awhile. No sparse concrete background to set off the dish, just a narrow floor tile and a crumpled piece of paper. But regardless of the dubious aesthetic I really wanted to share this recipe.

Like us humans, plants long for light and warmth. In the depths of winter, both us and plants tend to hibernate – them waiting for the first pale, watery sunlight to unfurl tightly-knotted shoots; us hunkered down and longing to shed heavy jackets and wooly layers. Spring brings treasures of delicate flavours, blossoms and colours – curls …

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I am not a gadget geek, but I do love my spiralizer. It is so loved that it has quickly earned its place on the countertop, along with my Froothie blender and juicer, my Magimix and of course my kettle (20 years and still going!). I have a small kitchen, so this is quite the honour. …

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I can’t really remember the first time I had hummus. Being raised in a Deep South  commuter town, whose main highway was hemmed in with strip malls, Burger Kings and Dairy Queens, I seriously doubt it was there. We did have  – and it is still there today – a lone Greek restaurant, but I …

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