It goes without saying, but of course I’ll say it anyway: Everyone’s anxiety manifests in different ways and you might be that unicorn that reads this and says, eh, this isn’t relevant to me. Great! I applaud you! For everyone else: let’s have a good […]
In my usual pre-flight mad dash through the airport, I did a sweep of WH Smith for my standard holiday pile of magazines (I find reading fashion magazines like Vogue and Harper’s Bazaar so relaxing on holiday! I don’t really know why, though? 🤔) and […]
I haven’t felt like writing much about food and nutrition recently. There’s been a lot going on, personally and professionally. New job, a heavier course load at school and loads of political distraction (every morning, I wake up and think, ‘what now?’. Don’t you?). It’s times like these when it’s tempting to throw everything to the wind and drink and eat whatever I want.
After some reflection, it truly feels like an act of subversion to take care of what you put in your body, to nourish yourself with intention. Small acts of subversion matter, more than ever.
To me, it feels subversive now to give a shit about the things I put in my body, to take care not to treat it like a garbage can. To eat organic, to be mindful about the type of meat and fish I buy, to really think about the amount of sugar my family consumes.
There are so many (things) trying to grab me away from eating well; from working long hours, cartoon branded food grabbing my son’s attention while shopping, my own yearnings and desires.
I have been doing the Whole 30 this month, in an attempt to get myself back on the right food path. Not that I was eating particularly badly. I just found that I was eating without thought or intention and letting my cravings drive my nourishment. And I tend to crave things like sourdough pizzas, greasy, salty fries and sharp, cold ice cream. All washed down with lots of red wine and gin and tonics.
So I embarked on a Whole 30 as a bit of a reset. 30 days, lots of vegetables, high quality meat, nuts, seeds, fish and fruit. This is my fifth time and it’s like riding a bike. I’ve internalised the rules and know what works and what doesn’t work for me.
I love fritters – they're such a great lunch option and can be upgraded so many different ways. I tried out a new sweet potato and butternut squash recipe that turned out pretty well. Topped with pulled pork, it was tasty! . . . . . . . #lunchtime #eeeeeats #whattoeat #mykitchenjournal #scrumptiouskitchen #appetitejournal #whole30 #whole30recipes #glutenfree #dairyfree #forkyeah #foodstyling #foodstylist #foodphotographer #foodphotography #healthyfoodporn #visualsoflife #fromwhereistand #eatlovemove #keepitsimple #keepitsimple #thatsdarling #flashesofdelight #fritters #feedfeed #cook90
And this time, I’ve really enjoyed it. My cooking has improved, so I’ve enjoyed being creative within the parameters of the regimen. And I’ve enjoyed having to be a bit more intentional with my food. The health benefits are there too: I can think more clearly, I don’t get as tired, my anxiety has improved. Being alcohol-free has made my mornings easier too.
Have you tried a Whole 30? What was your experience?
Aside from their significance as a major plot point in the Harrison Ford – Rachel McAdams film, Morning Glory, frittatas are one of those recipes that everyone seems to have their own little twist on. And why not? Their versatility means that even the newest of cooks can make a lovely frittata.
What you need:
At least 10 large free-range, organic eggs (the more eggs you use, the denser the frittata will be – no bad thing!)
Vegetables of your choice – I chose 1 cup of collard greens and 1 tomato for my version
Protein of your choice – I used 1 cup of diced chorizo in this recipe, but have also liberally used shredded pork, chicken and beef, as well as many varieties of cheese in the past
Chopped herbs of your choice – I used 1 sprig each of fresh thyme and rosemary
Salt and pepper
1 tbsp olive oil
How to make it:
1. Break all the eggs into a bowl and beat them together, until all the yolks and whites have combined.
2. Add your chopped veg, protein and herbs to the egg mixture and stir until everything is combined.
3. Turn on your oven to 175C.
4. Add the olive oil to your non-stick pan, making sure that there is a light coating of oil across the pan and turn on the stove to low-medium heat.
5. Pour the frittata mixture into the pan, stirring so that all the veg and protein ingredients are evenly distributed. Use the tomatoes to create a nice pattern on the top of the frittata.
6. Leave to cook for 5 minutes or until the edges of the frittata start to crisp up.
7. Remove the pan from the stove (not forgetting to turn it off!) and place it into the warm oven. Let it cook for 20 – 25 minutes, or until the frittata is firm to the touch and there are no runny areas around the top.
8. Remove from the oven. Using a pallet knife or something similar, lift around the edges of the frittata so that it is easy to slide out of the pan, on to a plate.
9. Let cool for 5 minutes and enjoy!
This week, a prominent doctor in the UK talked about the need to reduce the 5-a-day fruit and vegetable intake recommendation because it was ‘unrealistic’ for low-income families to achieve this. She says that lots of families may struggle to afford the recommended amounts and that […]
I’ve been on a massive pancake kick recently. It’s probably because I associate pancakes with the comfort food of my childhood and right now, I seem to like the idea of getting a bit of comfort through food. Analyse that how you will.
Other foods in my comfort food list include French toast, macaroni cheese, spaghetti, roast chicken, chocolate cake, reuben sandwiches, guava duff and conch fritters. Every time I eat any of these foods, I get a burst of nostalgia and craving for the comfort of family and friends. What feelings do comfort foods give you?
I’m sure there’s lots of science behind why we choose particular foods as our designated comfort foods – the dopamine hit that these carbohydrates, fats and sugars give us, along with the soothing levels of satiety, probably give us the first hint!
Do salad or fruit ever factor into someone’s definition of comfort food? I would like to meet you if this is you!
As part of my pancake kick, I’ve been trying to create more nutritious versions that give you all the comfort with all the healthy benefits. And I love these chestnut pancakes. Adapted from an old recipe for Italian chestnut flour crepes, I love topping them with caramelised fruit. Recently, I’ve been doing a mix of pears, apples and plums – generally going for whatever is seasonal.
What you need:
180g chestnut flour
1/4 tsp baking soda
2 large free-range eggs
250ml organic whole milk / almond milk
2 small apples / pears
a pinch of cinnamon
a tab of unsalted butter
How to make it:
- Sift the chestnut flour and the baking soda into a medium sized bowl.
- Crack the eggs and separate the egg yolks and whites, adding the yolks into the dry mixture.
- Whisk the egg whites until they are frothy.
- Slowly fold the milk into the dry mixture, then add the egg whites.
- Fold the mixture until the wet and dry ingredients are combined. Do not over fold!
- Leave the batter to stand for at least 10 minutes so the milk and baking soda have enough time to interact.
- Chop the fruit into small wedges.
- Put a small non-stick pan on the stove on low-medium heat and add a tab of butter.
- Once the butter starts to bubble and go brown, add your fruit and cinnamon.
- Stir your fruit occasionally and remove from heat once it has gone soft and a bit sticky.
- After ten minutes has passed, put another non-stick pan for your pancakes on low to medium heat so it has time to warm up.
- Once your pan is warm, use an ice cream scoop to drop the batter in. I like to make pancakes on the smaller side so they are easier to flip.
- Once bubbles start to form on the edges of the pancakes (normally after a minute or so), flip them over. Chestnut flour tends to cook a bit faster than wheat flour so you’ll need to keep a close eye so they don’t burn. I learned this the hard way!
- Once you’ve made all your pancakes, top with fruit. You can also add raw cacao and enjoy!
Have you ever been health shamed? I have, but at the time didn’t have a proper term to describe what was happening to me. It’s hard to pin point exactly what it is, but it’s generally those times where you’re talking about something new you’re trying (food / […]
There’s been a lot of chatter in the media this week about the end of ‘clean eating’, with many disavowing this term, saying that it has led to a rise in disordered eating and anorexia. The denouement of the majority of these pieces tend to […]
On our trip to Rye, we ventured over to Camber Beach a few times, excited about the prospect of warm late summer days of sand and surf. It definitely felt weird to be on the beach in England (I grew up with summer holidays visiting grandparents in Bahamas, so summers are permanently associated with lots of sun, sea and fish in my mind), but we loved every second of it. We might even head over to the beach in Cornwall next summer – how daring of us! 😊
The beach was packed both days we were there with lots of families taking advantage of the hot days before kids head back to school. I’ve been pondering how to write the next part of this blog post without judgement, so here goes. It was rather alarming to see how many very overweight toddlers, children and teenagers there were and what their parents were giving them to eat – lots of pop, sweets, cakes and crisps.
It got me thinking about food traditions, cooking and how we can teach our children to cook and eat in nourishing, tasty ways.
It’s no secret that food and nutrition education in England is patchy at best. Jamie Oliver’s programme Jamie’s School Dinners ten years ago put a spotlight on this and a follow up interview last year, he said that one of the reasons this initiative failed is that “in Britain, eating well and feeding your kid right and being aware about food is all considered very posh and middle class, but the reality is that in most of Europe some of the best food comes from the poorest communities.
This makes me really sad. Food and nutrition doesn’t have to be complicated or defined by class. There are amazing food traditions in European countries that are enjoyed by the rich and the poor. The Greek obsession with fresh ingredients and traditional Greek dishes immediately springs to mind.
In the same article, Jamie Oliver then goes on to say, “we need to make fresh food more affordable than processed food because the most at-risk people right now won’t be my kid or yours [speaking of lower income families]”.
And this is the heart of the issue. We have a class-based food culture that is creating an obesity time-bomb.
In England, cooking habits are seemingly not passed on through families like they are in Italy and France and cooking is generally seen as a chore rather than a pleasure. Without this essential skill, families start to over rely on cheap, processed food, ready meals and takeaways to feed themselves. This lack of food knowledge goes on and on through families – children don’t know where their food comes from, can’t identify fruit and vegetables and are overfed and undernourished.
I wish I was exaggerating.
Cooking and eating delicious, nourishing food is such a pleasure, and this pleasure needn’t have any class based connotations.
How can we get people to start taking a long term view on what they eat, realising that the benefits of spending money on fresh food that will make a few meals vs. buying takeaways each night. Enjoying the savings both financially and health wise in growing your own fruit and veg?
I don’t have the answers, but it seems like that part of the solution could be simple food and nutrition education for parents and children – using so-called pester power in a positive way.
What do you think?
We’re into the dog days of summer and the weather has gotten exceptionally warm here in London. No complaints here – I adore hot weather and any opportunity to spend some time getting some vitamin D. Happily, my enforced furlough at work has coincided with […]