Two black rice recipes in a row? I guess that tells you how delicious it is.
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Category: Free From Meat
Middle Eastern-inspired butternut squash and black rice pilaf
Today’s mission is to cram the maximum number of breast cancer friendly foods into one recipe that suits all diet preferences. This one is meat and dairy free, sugar and gluten free, and filled with delicious ingredients that support breast health.
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Savoury Apple Sauce
I always used to love apple sauce with a roast dinner but these days I find it a bit boring when it’s apple and nothing else. Last night I was struggling to think of something to liven up some organic pork and invented a more interesting (IMHO) version that contains three of the best gut-friendly foods on the planet – four, if you count the prebiotic impact of extra virgin olive oil. It’s also incredibly simple and can be made in 10 minutes flat. This is a vegetable dish in it’s own right – not just a condiment.
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Power potions: Dark Chocolate Linseeds
Linseeds are a fantastic female food. They are full of nutrition and soluble fibre and can support gut health, relieve constipation and aid safe elimination of oestrogen. They are a core part of any breast cancer protocol but… let’s face it… they’re not the most palatable of seeds. Linseeds are particularly helpful to support gut recovery during and after treatment.
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Apple and Almond Cake
We invited some dear friends to supper last night for an impromptu birthday celebration. Although I’m not the world’s most prolific or skilled baker I decided to make a cake. My inspiration was a delicious apple and almond cake I tasted at the delightful Southern Cross cafe in Edinburgh – it made such an impression on me that I vowed to recreate it. It’s supposed to have some flaked almonds on top to make it look pretty but the cupboard was bare yesterday so that didn’t happen. The resulting cake is both light and dense, moist and crumbly – easy to make and well worth the effort.
Prawn, three bean and feta salad, with fresh mint
The Riverford broad beans were too good to wait…
Roasted apricots with pistachio and roses
Last night’s simple dessert accidentally turned into something bloggable that I was encouraged to share. I started off by halving some apricots to roast and serve with yoghurt, and the addition of a few extra ingredients along the way elevated it to something special. Continue reading
Fennel, orange and black olive slaw
I first tasted this slaw during a trip to Bologna several years ago, and it quickly became one of my favourite side dishes. A perfect accompaniment to fish, chicken or red meat, it works just as well without the olives.
Not mushroom for breakfast?
I find the biggest obstacle to choosing and eating the right foods for every meal is my inbuilt programming of what a meal ‘should’ be. Working with clients, I have learned that breakfast is the meal people find most difficult to reimagine.
Red Cabbage with Gin and Orange
Last year, on Christmas Day, we had the most delicious goose I have ever tasted — with crispy skin and dark, tender flesh you could carve with a knife and fork. This year I can’t resist a repeat run… Continue reading
Dinner with Dawn 