‘We dig our grave with our knife and fork’ was also said by the wonderful Miriam Margolyes, actress and national treasure on one of the documentaries about retired celebs checking out various retirement homes across the world. The difference between some of the celebs was marked. Jan Leeming and Wayne Sleep almost defying their ages and looking much, much younger, Rosemary Schreager and Miriam Margolyes looking less than energetic and light on their feet. ‘You are what you eat’ seems especially noticeable in later life. Continue reading “‘We dig our grave with our knife and fork’”
I don’t think the UK has got the memo yet that we are edging towards summer! We had a glimmer of good weather but it’s dissapeared again and its COLD! However, this soup is great for Spring and can be thrown together very quickly. Just because food is good for you doesn’t mean that it can’t deliver on flavour – the two should go hand in hand. The humble pea is packed with vitamin C, E and Zinc and helps to reduce inflammation (the cause of many illnesses). Basil tastes divine but also contains magnesium which can aid blood flow. This soup is a winner as it is cheap, tasty and has ingredients that you will normally have in the fridge or freezer.
Continue reading “Pea and Basil Soup”
There is nothing quite like a warm tagine with some lovely fluffy cous cous. This is a filling, nutritous dish and you don’t have to have a clay tagine to make it. Like most of the dishes that I post, the vegetables you use are up to you and you can experiment. This is definetely a dish that can be prepared beforehand and so great for when you finally can have friends over again! A handful of black olives really add something to this dish and a sprinklng of finely chopped parsley before serving will make it very appealing to the senses.Continue reading “Lightly Spiced Vegetable Tagine”
You know something is going to taste good when you see a rainbow of colours on your plate. The sky is the limit really with the ingredients for this refreshing salad BUT it needs to have crunch! You can be adventerous with salad leaves and you can use noodles or brown rice to bulk this salad out. The dressing is very tasty and easy to make.
I love empanadas and the smokey, sweet tomato sauce that I used to have with tuna empanadas. These plant-based versions are just as tasty and very easy to make. I have now found ready made wholemeal shortcrut pastry (Thank you Tesco!) its light and crumbly and these little treats are great for a mid-morning snack. I bought a nifty little empanada maker from the internet which is amazing (come in three different sizes) and ensure your empanadas don’t come undone during baking. If you are having a gathering – these are very moorish and will disappear quickly!
Continue reading “Smokey Plant-Based Empanadas”
Despite the cold snap of weather we are having, better weather is on its way 🙂 (promise!) The lighter the days get the more I enjoy a nice tangy and fresh salad. This salad lends itself to a mix of tomatoes types – cherry, plum, yellow, vine etc. The addition of cubes of stale sourdough bread (or any uncut bread you have) make this more filling – this is a bit of grown-up salad! With origins in Tuscany, Italy the salad was created like most great, rustic dishes to avoid waste and is a typical peasant dish. If that makes me a peasant – I’m happy to be!
Any kind of white flour is becoming an issue for me. My stomach just doesn’t appreciate flour too much – a little organic wholemeal is ok, or organic unbleached but any foodstuff that has refined flour in makes my stomach bloat and I feel uncomfortable. Soooooo, finding these little beauties was wonderful. The best bit is oat flour can be hard to find BUT you just whizz porridge oats in a blender and hey presto! Oat flour! These are great for breakfast or as a snack – I will be hiding them however as I live with a bunch of vultures! 🙂
This was a dish I loved when I was a meat eater (many years ago) And finally a version with no dairy and no meat! You never need to be in a flap again when your non-meat eating friends come for lunch 🙂 The pasta used in this dish is readily available in most supermarkets now and the dish is very easy to make. A friend of mine in Rhodes used to make a vegetarian version of this which was amazing also. This recipe comes from one of my favourite Greek Chefs – Akis Petrezikis – who seems to be Greece’s answer to Jamile Oliver!
Continue reading “Plant Based Pastitsio”
Turmeric is a bit of a wonder spice and the centenarians of Okinawa, Japan have been using Turmeric in their diet for centuries. It is a fantastic anti-oxidant and has anti-inflammatory properties making it a real power house for health. Turmeric is readily available these days and this makes a change from drinking normal or herbal teas. You can sweeten this special brew with a little agave syrup and enjoy the wonderful benefits it will afford your body!
Continue reading “Turmeric Latte”
Our neighbours have blessed us a couple of times recently with some wonderful Bengali cooking (see – even in London there are still good neighbours!) The rice they have sent us via their young daughter was out of this world tasty, non-oily and just amazing. As you know by now I am starting to love Indian cooking and this dish is a great way to brighten up mid-week meals. Lentils are a rich source of protein and keep you full for longer.
Although it looks like a lot of ingredients – the process is simple, so don’t let that put you off 🙂
A hit! I have had to hide this cake as it had taken a pounding! A lovely, autumnal cake with healthy ingredients and a delicious crunchy, crumb topping. Its always good to share the love and the cake 🙂 It does have a few ingredients but everything goes into a food processor for the cake mixture so its pretty easy. I think if you want to impress vegan friends then this is the recipe. Use organic flour if you can and experiment with your spice levels – this combines my personal favourites of cinammon and mixed spice. Cinammon has a lot of health benefits and should be used generously!
Although the temperatures here in London have plummeted I have been eating a lot of different salads and this one has no doubt been inspired by the amount of Turkish tv programmes I have been watching on Netflix! who knew Turkish tv was so good?! We are fortunate to have a lot of excellent Turkish restaurants here in London and this is a staple at all of them – but each restaurant makes it slightly differently. What I love about this salad is that it is quick, tangy and refreshing and can have as much chilli kick as you can handle! served with fresh bread it can be a meal on its own and will get you going back for more!
Thanks to my good friend Charlene for making me lunch! I am trying to get away from all forms of processed food and that includes ‘healthy’ vegan or plant-based options – the list of ingredients still look too big to me with these convenience foods and if you make double the mixture for this home-made version, you can freeze them for those evenings when you just need to make something super quick. Add a lovely tomato sauce to these and you can serve with rice, bulgur or wholewheat pasta. The only thing you really need is a food processor or some elbow grease! You can add in the flavours that you like and adapt as you see fit but you will love these 🙂
This is a completly vegan version of a Greek favourite (I also have a recipe on this site for individual spinach and feta pies) and one to bring out for the festive season. The leeks give this pie a lovely sweet taste and it is very easy to put together – making you look like a masterchef! The pie is equally good hot or cold and has my favourite combo of dill and mint. It is also good as a snack with a cup of coffee mid-morning 🙂
Continue reading “Spinach and Leek Phyllo Pie”
Sometimes I need a breakfast that will keep me satisfied until lunchtime -and this porridge does the job! My late Jamaican father-in-law was a regular porridge eater and he lived until he was 90! Some Caribbean porridge recipes call for condensed milk but as this is a blog site about longevity, I am omitting the less healthy version 🙂 Oats are an all round good food – a great source of soluble fiber, a rich source of magnesium and it is great for controlling blood sugar. Best of all – oats are fairly low cost (DO NOT use instant oats – they are not good!) and when my kids are hungry – this is a go to for them any time of day.
With winter really settling in and the days becoming gloomy and grey I have felt the need for a bit of a comfort food hit and to be honest a sweet treat to look forward to! I am sooo over working from home – I even miss the people that used to annoy me in the office! This Jewish honey cake was one of the first healthier cakes I tried to make and my kids ate every last bit – so I knew I was onto a winner. Like all of the recipes I post you can swap and change spices and use what you have – unless you are inviting friends over – experiment with flours and spices – doesn’t matter if it looks perfect – its about taste!
I love to find recipes that are bursting with goodness but still taste delicious and comforting – and this dish delivers. I found this on Ozlem’s Turkish Table and as I have never really used Freekeh before, thought I would give it a go. Not one spoonful of this went to waste! I ate it hot and cold and it was equally delicious. Freekeh is an acient grain (even mentioned in Leviticus in the bible) and is full of fiber, it has a unique, almost nutty taste and texture and aids digestion. Full of zinc, iron and calcium you can really eat without guilt!!! It’s simple to prepare and all ingredients are easy to source. Thank you Ozlem!
Another great soup for these crisp winter days. I have to say I do use a lot of coconut milk at the moment but it adds such a lovely creaminess and flavour that I can’t resist it. This is economical and will last about 4 days in the fridge. This is delicious served with some black olives on the side and a toasted slice of sourdough. 🙂 I now have a brilliant pressure cooker which does the whole thing in 10 minutes but have given you the traditional saucepan recipe. Butternut squash is a great source of fibre and vitamins, coconut milk reduces blood pressure and cholesterol and improves digestion – so don’t take my word for it – make this and see how you feel after!
Continue reading “Squash, Chilli and Coconut Soup”
This is a great soup to throw together quickly and have for lunch – seeing as we are all mainly working from home these days. I have struggled some days with the workload and trying to really eat well, but this is the solution! You can prep this first thing in the morning, cook, leave the flavours to entwine and then blitz and eat 🙂 this soup combines taste and healthful benefits, lentils, spinach, leeks and coconut milk.
Continue reading “Spinach, Lentil and Coconut Soup”
It’s hard on women. The ageing process. It’s even harder if you have made a living from your looks or have defined yourself by the attention you get from men. It’s hard to look in the mirror every day and see yourself becoming older BUT, it’s something we all need to come to terms with and embrace. It is way better to let go and evolve than cling by any means to who you ‘used’ to be – it’s a losing battle!
Continue reading “Ageing Gracefully”
This is my new favourite breakfast/brunch meal. This packs a nutritional punch and tastes delicious – okay, my stack looks a little wonky! but I am sure yours will be much better! I added some mushrooms and a bit of toast which kept me satisfied until later in the day. Who knew that julienned sweet potato in the oven could taste so good! This is also a great dish to serve when having friends over.
I’m on a bit of a curry vibe at the moment 🙂 largely because I live very close to Brick Lane, the famous curry mile near Shoreditch in East London renowned for its excellent curry houses. I recently visited with a friend and we had a wonderful plant-based meal with lovely soft chapatis. It inspired me to learn how to make them. It always concerns me that the shop bought ones have such a long shelf life ? Can’t be good.
This is a weekday or weekend meal – its really cheap, very easy and soothing. If money is tight at the moment – then this recipe should fit the bill. I made this as I had a cauliflower sitting in my fridge that was in danger of going bad – so the whole thing was ready really quickly and tasted even better the next day!
Continue reading “Creamy Cauliflower Curry”
Let’s face it. Summer is pretty much over here in the UK. My thoughts are turning to soothing comfort food. I needed something comforting the other day and I remembered this simple bean soup that uses the best of seasonal vegetables and delivers in flavour and nutrition. I haven’t been so organised lately, long working hours and a family to keep on track has taken up a lot of my time. I am going to make another batch of this rich and thick soup for the week, so I know I have a bowl of goodness waiting for me at lunchtime. Just remember to soak your beans in cold water the night before you plan to make it.
Continue reading “Fasolada (Bean Soup)”
These are vegan, healthy and easy to make – although I had an epic fail the first time I made them! The recipe for these delicious Greek biscuits came from Kyria Georgia, our wonderful holiday landlady from Aroni in Chania, Crete. She brought these upstairs to us fresh from the oven (she came every other day with one of her fabulous home-cooked dishes :-)) needless to say – they were demolished very quickly! These are my favourite cookies to have with my mid-morning coffee on my balcony and think about my next trip to Greece 🙂 The original recipe featured ammonia bicarbonate (this is really old school Greek and makes the biscuits extra crispy), however, the strength of the one I ordered must have been industrial as it tasted like petrol! I have adapted the recipe a bit – but these came out really well and were fun to make! Continue reading “Koulourakia (Greek Cookies)”
Most people are used to eating Beef Stifado but this is just as tasty (with the same spices etc) but the meat is replaced with mushrooms. Its best to use a really firm mushroom such as chestnut or portobello so they keep their firmness through the cooking process. I like this served with rice and a little tzatziki on the side! Continue reading “Mushroom Stifado”
I am trying to move away from eating too much bread and I normally have a sandwich for breakfast (Which I love!) so after I went on a very gentle jog this morning, I came back and whizzed up this delicious smoothie. I used mainly frozen fruit, which is really economical and I had an apple and an orange looking very lonely and a little jaded in the fruit bowl! So I threw them in as well. A little bit of honey or agave and some chia seeds and this was a lovely start to the day.
Continue reading “Strawberry and Banana Breakfast Smoothie”
Ok – so this looks kind of plain! BUT……it is so tasty and easy to make. Thank you to Kyria Katerina from Stavros, Chania for introducing me to Cretan Wedding Rice! Just when I thought I knew about Greek food up popped another surprise. We were served this rice with traditional Cretan bread and garlic, fresh olives, feta and salad! delicious 🙂 This rice is quite wet almost like risotto – I have adapted of course as it is most often served or cooked with meat and meat stock. Continue reading “Veggie Gamopilafo (Wedding Rice)”
Another great longevity recipe from the Blue Zone community – this originates from the Seven Day Adventists in Loma Linda California who live long and strong and practice a plant-based diet (these Californians live about a decade longer than most other people!). Meals like this can be rustled up quickly and can be a meal on their own – the addition of chickpeas means you will feel full without having resorted to adding any grains or rice etc.
I had this dish for the first time when I went to visit friends and my friend got into a flap because I don’t eat meat. So she ran across to her Nigerian neighbour to ask for help! I have adapted the recipe to suit my family. It’s very easy and has a lovely chilli kick so goes well with plain rice. I am in Crete at the moment and have been able to get all the ingredients and put this together very quickly. You can use fresh, tinned or frozen spinach for this recipe whatever you have at hand.
I am eating a lot of salad at the moment and as much as I love olive oil, I am trying to cut down a little on the amount of oil I consume without compromising on flavour. This little salad dressing does the trick! I used my Nutri-bullet to blend it in seconds. This comes from Dr. Joel Fuhrman’s bestselling book Eat for Life and is used as part of a whole food plant-based lifestyle. It’s easy and tasty and will allow you to add generously to salads!