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
I’m a great believer that the proverbs and old wives’ tales that we learned from our grandparents were based in ancient wisdom that we ignore at our peril. So I wasn’t surprised to learn, during my functional medicine training earlier this year, that a daily portion of stewed apples can work miracles in just a few days to support and restore a healthy microbial population in the gut. Continue reading
Thanks to the unpredictable contents of my Riverford box, I’m always looking for new ways to combine vegetable in a healthy and delicious way. This was yesterday’s experiment which really tickled my tastebuds in a way that made it an instant share.
You know how I feel about cake and desserts: even when they’re made with the best ingredients, they are too energy dense for every day scoffing. That’s why making a cake is a treat – because we don’t do it very often.
Yesterday, I invited a few people for supper to celebrate a friend’s recovery from a rather horrible health scare. I had been planning to cook a fish tagine but, typical me, ended up at the last minute changing my mind. It was such a beautiful day that I decided I wasn’t in the mood for the deep, earthy flavours of Morocco and wanted something lighter and more zingy to match the mood of impending Spring. Too late to find a recipe, I ended up rooting in the fridge and putting this together and it turned out to be seriously delicious. Continue reading
I’ve written before about mid-week entertaining. It’s one of the great benefits of working from home, but I still like to get everything ready before the work day starts so that if anything happens to delay things at the end of the day, I’m still on track for a hassle-free evening with friends. Continue reading
My nutrition clients often ask me what they can dress their salad with, since most off the shelf varieties are packed with added sugar and dubious fats. My stock reply has always been olive oil and lemon juice… Simple, but not exciting. Lately I’ve been inspired to create something with a bit more punch. Continue reading