Nuts are superheroes. Some of the largest health studies in history — the Nurses’ Health Study, the Physicians’ Health Study, the Adventist Study and the Iowa Women’s Health Study — have consistently shown that snacking on raw nuts can lead to a significant reduction in heart disease. Given that heart disease is one of Ireland’s biggest killers, perhaps we need to start flirting with more nut-ritious recipes?
Like flimsy paperclips to a magnet, food trends mesmerise me into submission. Yep. I love exploring the hipsteria behind a trend’s conception, and why they grow wings or hit the tarmac burning.
There are so many swanky reasons to look after your gut. When our gut health is strong and we have a dynasty of do-gooders waiting to be deployed, we can break down and synthesise our food with greater success. This means we access the nutrition from our food more readily. Yes, please.
Happy New Year, my friends! Here’s hoping 2023 will be your healthiest, happiest year yet. Let me help you make it exactly that. This month, we’re focusing our wallets and bellies on food waste. It is my psychic intention both will benefit enormously!
Nowadays, I’m not so keen to fire up the oven for just a single cake. Here’s a no-bake option for when you fancy keeping ovens off. This white chocolate and blueberry torte can be stored in the freezer weeks before serving, making busy days deliciously calmer.
Looking for a touch of Maria von Trapp this Christmas? Get yourself some empty jars and candy-striped ribbon. Goji berry granola is so simple to make; it ticks the sustainable gift-giving box, and tastes outrageously good.
Eating cannot resolve our problems. This dish won’t pay the gas bill, it can’t undo the red sock in the white wash, and it couldn’t possibly solve your teenager’s hormonal mayhem. But what it can do is soothe disappointment and massage frayed nerves. That’s where food can help.
United Nations scientists are urging us to help in the fight against global warming by switching to plant-based meals. Nope, they’re not asking you to give up meat, or to fall in love with tofu, they’re simply asking us to flirt wildly with vegetables and to give beans another chance. The planet will be happier, as will your wallet and your health insurer. I’m here to help you with that hat trick.
Those crafty, clever Greeks have over 20 legendary ways of using filo pastry. I have three. For some inexplicable reason, filo pastry terrifies me. I’m mindful of getting over my daft neurosis because filo pastry can make vegetarian cooking a total cinch.
Involtini are cosmic little comets of deliciousness, snuggled into a rich tomato sauce. Hailing from Italy, involtini are rolled bundles of prosciutto, or thinly sliced, cooked courgette and aubergine for vegetarians. Inside, you can pack anything from breadcrumbs to meat to cheese.
Beetroot firmly puts the super into superfood. (OK, so it might put the toot into beetroot too, but let’s not speak of that for now). This purple root veg has long filled the bellies of mankind with boisterous antioxidants and fibre. After a plate of roasted beets, I can almost feel the fabulousness tap dance through my system.
I have ‘wholefoodied’ Mary Berry’s legendary coffee cake and reduced the sugar by 50pc. It can be tricky to find alternative ingredients that will reliably perform like their counterparts, but hey, I’m more Mary Poppins than Mary Berry.
Noodle salads are causing hipsteria in kitchens from Belfast to Ballydehob. Their popularity arose from a combination of the recent blissful weather, and the appeal to our deliciously lazy side (this recipe comes together in just five quick minutes). Totally tasty and satisfying, by all accounts.
All hail kale! This dark-green vegetable is outrageously simple to grow and acts like a keg of vitamins straight from your patio pot. Just snip and cook all year round! Or tumble the tender young leaves into a creamy dressing.
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