food to glow

feel good food that's good for you

Normally when writing for food to glow I have the radio for company, the mix of music and chat a metronome for my typing. But I can’t do it today. I am a coward. I just can’t listen to any more news coming out of Paris, Syria and Kenya. My fingers feel heavy and my heart even …

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I am surrounded by suitcases, scattered clothes, and the sense that I am forgetting something vital. It can only be one thing, of course: the hell that is packing. I hate it with a passion veering on angina. Seriously. Summer clothes that I have had for years suddenly become invisible; dainty peep-toes and sandals vanish; nothing …

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Growers of rhubarb – of the assertive and open-air type rather than tender and under wraps – will have already witnessed the wonder that is its growing habit. From a tight-fisted angry bunch, bursting through cold soil, near-tropical leaves unfurl and cover anything under its considerable umbrella. This bulky plant – a vegetable actually – …

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Raw food seems a bit of a faff, doesn’t it? I mean, all that soaking, sprouting, chopping, dehydrating,…waiting. Not to mention a heck of a lot of shopping. Don’t get me wrong, many of the raw recipes I see on Instagram, Pinterest and other blogs do look amazing. And, a quick eyeball of my occasionally filled in …

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Now that the shorts and flips flops have been tucked away for another year, I feel safe to resume my kale-centric posts. Although my Instagram feed is pretty much a 365 devotional diary to this heartiest and most nutritious of vegetables, I have inveigled kale into just a few warmer weather posts – e.g. my Greens and Beans …

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If you think wheat – or any grain for that matter – is necessary for crispy crackers, be prepared to have that belief well and truly quashed. Like flat earth theory, alchemy, and the theory of the four bodily humors, we now know that grains do not always a cracker make. Kellie’s Theory of Healthy …

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Let’s face it: size does matter. Okay. I should clarify: size matters if you are a zucchini. Those summer squashes (zucchini/courgettes) that throughout the lazy summer months  were tender and thin-skinned enough for anointing with cream in delicate gratins, and ribboning raw into salads? Well, they are now lumpen beasts; their mass, weight and tough …

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January 2014 Update: If you are here by way of Morrison’s magazine, thanks so much for stopping by Food to Glow, and you are very welcome. This is an older post so please feel free to look around or click on the Home button (above) and find out what’s new around here. PS the recipe …

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It can’t have escaped your notice that Valentine’s Day is fast approaching. Florists, candy manufacturers, card, lingerie and condom makers (!) are gearing up for one of their biggest days of the sales year. Even the most tasteful of shops will have at least one  display teetering under the weight of pink and red swathed …

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