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
The fig season is upon us and, while I love adding slices of raw fig to a cheese board, they are even more delicious baked in the oven with goat’s cheese. Continue reading
We’ve just returned from a few hot and heady days in Rome enjoying some delicious food –and arrived home in time for an English heat wave. Continue reading
I love my NutriBullet, and wouldn’t be without it but it’s important to remember that not everything you can pulverise in a cup is good for you: the key benefit of smoothie makers is their ability to reduce foods to micro-particles that bypass our lazy chewing and boost stressed digestion, improving bioavailability of nutrients; the key danger is how easy it is to overwhelm your blood sugar because of the fast absorption.
I’ve cooked this warm salad several times now and it gets rave reviews, it makes a great starter or a light lunch. Even if you think you don’t like liver, chicken livers are mild tasting and full of good fats for brain and liver function. Continue reading
We’re out in Turkey enjoying the amazing climate and incredible food. Breakfast this morning was incredibly Dissident: Turkish yoghurt, extra virgin olive oil, dried cherry tomatoes and fresh (not dried) almonds. We’ve got mandarins, pomegranates and bananas growing around our villa. Continue reading
Desserts are one of the trickiest courses when you’re on any diet, but particularly on The Dissident Diet. Normally I sidestep the whole affair by providing cheese, celery and some UK grown fruit, which tends to be lower in sugar. Continue reading