The Neptune green appearance of this spirulina yogurt smoothie would make it a fitting item on the bar menu at Ten Forward (or the Chalmun’s Cantina if you’d (...)
I am delighted to have my photography featured in Issue 4 of Cidercraft Magazine in an article that’s all about a topic near and dear to my heart: making cider (...)
I first became acquainted with Agen prunes when I went to Gascony in 2012. As my friend Mardi (the venerable blogger at eat live travel write) puts it: “if (...)
This post is sponsored by Flora. Their new dairy free spread, Flora Freedom, is vegan society approved and a great alternative to butter. Today I’m sharing (...)
Easy and versatile, these protein bars are perfect fodder for experimentation. Try amping up the spices or adding different dried fruits, nuts and seeds. Be (...)
Giardiniera is a spicy mixed vegetable pickle flavored with garlic and oregano that’s popular in my home town of Chicago where it is often served on Italian (...)
This is a riff on my usual bircher muesli recipe, with added carrots and cinnamon. The picture shows almonds in the mix, but feel free to use whatever nuts you (...)
If you like Irish Soda Bread, you'll like this hearty, seedy quick bread made with whole spelt flour. I found this recipe on my pack of Gilchesters Organics (...)
As far as whey protein innovations go, the invention of whey protein crispies (aka protein puffs) has to be the most fun. Think puffed rice, or rice crispies, (...)
Breakfast smoothies are super handy for people who don’t have time in the morning to have a proper sit-down leisurely breakfast. This is particularly true for (...)
I’ve already mentioned my latest weekend of food and debauchery in my post about Brown Bread and Guinness Ice Cream, but that barely scraped the surface of our (...)
“I’m not really one for new year’s resolutions, “Dry January”, “New Year New You” or other such arbitrary means for betterment. But the fact is, I entered this (...)
The secret to tasty BBQ leeks is to blanch the leeks first so that they’re pretty much cooked before they go on the BBQ, then dress them in a tangy vinaigrette (...)
Homemade vitamin water with beetroot, pineapple, apple, and lemon
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My favourite way to stay hydrated lately is to make my own “vitamin water” using fresh pressed juice from my slow juicer and lots of good old fashion H20. (...)
First in a series of blog posts that explore the various types of hummuses (hummi?) one could put together. Here we riff on a fairly basic recipe: chickpeas, (...)
Thursday, 19 February marks the beginning of The Chinese New Year, a celebration that lasts from the new moon to the Lantern Festival 15 days later. Much of (...)
By request, here is my lemon barley water recipe. This was a Spring Equinox 2014 discovery that rocked our world. The ultimate version is made with bergamot (...)
There are four parts to this recipe, each of which stand on their own as beautiful things, but together totally become one of those instances of a sum being (...)
I don’t get to see my sister, Stephanie, very often, maybe once per year if I’m lucky. So when we do get together it almost always involves an extended (...)
As part of my 2015 Adventure Goal to complete the Ridgeway this year, I’ve been experimenting with raw snack bars to power me through the miles. This is the (...)
This apple and blackberry smoothie tastes like autumn and is super substantial making it the perfect on-the-go breakfast (hence why I’ve photographed it in a (...)
The folks from Great British Chefs (for whom I occasionally write) have recently launched a new website called Great Italian Chefs featuring inspiring recipes (...)
When I first moved to England, I was mystified by the presence of watercress on the shelves alongside more common salad greens like spinach, “baby leaves” and (...)
These are the days of Blentec, Vitamix, Nutribullet and now Froothie entering the fray. It seems like everyone’s all about their super power blenders, myself (...)
