Do you want to know how to make a gin & tonic cake that's low-carb and gluten-free? Do you want to know what science says about whether gin is good for you? Read about it all in my latest blog post.
My Travel in Pictures feature is having a Brighton, UK 'summer season' throughout the whole of August! To kick off, here's my top 10 reasons why you should visit this uniquely wonderful, colourful, vibrant, hedonistic, bohemian city.
I'm in full Christmas prep mode now, which includes continuing my experiments with low-carb versions of traditional Christmas food and drink favourites, to make sure I can eat what I want come the big day. This recipe for a lovely light Christmas Pudding - low-carb, gluten-free, and free of added sugar and artificial sweeteners - is made so quickly that you can easily whip one up on Christmas Day itself!
Brrrrr, its a bit nips out there isn’t it? So get toasty in front of the fire with the next in my series of recipe swaps for Christmas: low-carb mulled wine. A super-easy recipe that’s just as gorgeous as the higher sugar version, but better for you.
Last month I had my fantastic first trip to Vietnam. I've got so much I want to share about this fascinating country and its food and culture, and I'll be writing several themed posts over the coming months. But just for now, these are extracts adapted from my journal, written while I was in Hanoi, and some of which I published on Facebook and Instagram at the time. They are not comprehensive at all, but just scratch the surface of all I did and saw, highlighting one stand-out experience from each day, in the same style as the journal I've already posted from my time in Ho Chi Minh City/Saigon.
These beautiful crunchy crackers are the perfect partner to a big glass of good red wine, plus paté or a cheeseboard, at Christmas (or at any other time for that matter). Made with just 5 ingredients, they are low-carb, keto, vegetarian and free of wheat, gluten, sugar and artificial sweeteners. But you absolutely won't know from the taste that they are so virtuous, and non-low-carbers will love them too!
I only write about food politics occasionally. But today I'm choosing to depart from my more usual decadent adult topics to write about the crucially important issue of the nutrition and marketing by multinational companies of infant formula milk for babies, and what impact that stands to have globally for health, and those in poverty.
I've just got back from my fantastic first trip to Vietnam. Expect to hear lots more from me on that once I've got my tired head around all the amazing things I experienced in this complex, multilayered country. For now, these are extracts from my journal, written while I was in Ho Chi Minh City. They just scratch the surface of all I did and saw, highlighting one stand-out experience from each day.
It's Autumn/Fall, and Halloween. So it seemed a brilliant opportunity to share with you this gorgeous recipe for pumpkin soup that I've relied on over many years. Also just as fantastic when made with butternut squash, this pumpkin soup is thick, velvety, piquant, slightly sweet, and hugely hugely comforting. It's great for a meal on a cold day, and I've served it successfully many times as a sumptuous dinner-party starter that's generated lots of approving comments. It's relatively low-carb, gluten and sugar-free, and can be adapted to be vegetarian and vegan. Enjoy!
The fourth Folkestone Triennial contemporary art festival runs until 5 November 2017. Two weeks ago I downloaded a copy of the Triennial map and spent a happy day exploring this arty, bohemian, regenerating British seaside town while searching for the contemporary art installed all around it. Here's pictures of some of the installations, to whet your appetite in case you fancy doing the same, or in case you can't get there in person.
It's official, you don't have to give up pizza if you're cutting down on carbs! This highly-versatile, low-carb/keto and gluten-free crust recipe can be used as a base for both pizza and garlic bread. It's a miniscule 3g of carbs per serving, saving you at least 84g. And what it's made of might surprise you!
It was International Coffee Day on Sunday (1 October 2017), and that put the idea in my head to make a coffee-flavoured low-carb swap recipe. And since I also fancied some ice cream, a recipe for low-carb coffee ice cream is what I came up with! This saves you a massive 24g of carbs per serving over normal coffee ice cream. And if you're a coffee freak, be warned - it's so gorgeous that I've hardly been able to put down the spoon!
I spent a gloriously foodie weekend 15th - 17th September 2017 at Abergavenny Food Festival - 'the Glastonbury of food festivals' in Wales, UK. Foodies came from far and wide to hear, and mingle with, chefs, food businesses, journalists, farmers and food producers. All were there to enjoy, celebrate, revel in, and learn about food. There was so much to do at AFF that I couldn't manage even half of what I wanted to. But here's just a snapshot of all my favourite bits of AFF 2017 as I experienced it.
Being passionate about good quality, healthy food is inextricably linked with the politics, economics, ethics and education surrounding it. Last weekend I went to see food writer, broadcaster and activist Hugh Fearnley-Whittingstall talking at Abergavenny Food Festival in Wales, UK, about his life in food. A significant and compelling part of what he said was about his food activism, and especially about why - from an ethical and health perspective - we should all be eating less and better meat, and more plants. In summarising what he said in this post, I'm trying to do my small bit to spread Hugh's important and inspiring messages.