Two black rice recipes in a row? I guess that tells you how delicious it is.
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Tag: XVOO
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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Easy Chicken Tagine
This is a recipe I make all the time but always forget to photograph. It’s incredibly quick and impressively tasty. I remembered my camera today so I can finally share it. This is definitely a dish that takes minimum effort and delivers maximum impact; it’s also endlessly versatile, depending on what’s in the fridge. Continue reading
Leeks baked with chorizo and tomato
Leeks, to me, are one of the most underrated vegetables. They are full of valuable prebiotic fibre and oestrogen detoxing sulphur and, cooked well, they become velvety and unctuous, complementing both meat and fish. The recipe below works well with any robust fish or seafood, it’s delicious with chicken or lamb, and even makes a great pasta sauce. (Black bean spaghetti is my new guilty pleasure!)
Duck, walnut and pomegranate salad
I’ve been a Riverford customer for ever, or so it seems. My account tells me I’ve ordered from them 273 times (22.75 years of weekly orders) which means I placed my first order shortly after my diagnosis of breast cancer. They’ve been an important part of my drive to stay healthy: never more so than the way they’ve managed to keep all their customers supplied with fresh vegetables during the coronavirus lockdown. This weekend they added some Easter roasting joints to their website and I chose an organic duck. With only two of us for lunch on Easter Day, I ended up with much more meat than we could eat so I will be using it in various creative ways over the next few days. Tonight’s dinner was delicious!
Prawn, three bean and feta salad, with fresh mint
The Riverford broad beans were too good to wait…
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 