Silky green goodness! This is my Green Velvet juiceš kale š„¬ , celery, š , raspberries, š„ , spinach,š & š The āļø of this juice is the kale š„¬. When its cells are damaged by chewing (or juicing), the enzyme myrosinase mixes with glucoraphanin to produce sulforaphane – part of the plantās defence system.…
Thank you Anthony Bourdain! I have Anthony Bourdain to thank for introducing me to aƧai via his excellent cookbook, Appetites. I’d seen it around – my last restaurant is now an aƧai bar, but I’d never been tempted. The strange thing is that until Mr Bourdain took his own life, I didn’t even know of…
Smokin’ Mushroom Stroganoff: Magic Mushrooms The original version ā beef Stroganoff ā comprised of just strips of beef with no onions and no mushrooms: didn’t quite fit with my eating manifesto… It’s hard to ignore the mounting evidence relating to animal protein – red and processed meats in particular: excess heme iron, increased IGF-1, and…
Grilled Feta, Blackberry & Caviar Lentil Salad: Purple Reign I love salads, so it will hardly surprise you to learn that I eat them all year round. In the warmer months, I veer towards the fresher, crisper elements in salads; while during the months when a higher tog rating is needed for duvets, I look…
Piperade, mozzarella and pesto: IkurriƱa on a plate Piperade is a Basque stew of red peppers, tomatoes, and onions. It is traditionally served with eggs – a dish akin to shakshouka, or fish, or ham. I first sampled this dish in one of my favourite eateries in London – ‘The Eagle‘ in Farringdon where they…