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 I cringe when I see pictures of NutriBullet cups loaded up with fruit and some token spinach leaves. That’s not the way to wellbeing. To get the ups without the downs of the smoothie revolution it helps to understand a bit more.
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
Another delicious ways to eat the good fats you and your brain need: Continue reading