I have written about the high levels of sugar in some smoothies before, but if you get the ingredients right, there really is no better way to punch in a load of goodness and energy than with a long cool glass of nutritionally loaded fruit/vegetable smoothie.
Thanks to the flavourings used there isn't the need to overcomplicate dishes with rich creams and butters. Plus curries by their very nature provide a slow release of energy, perfect for anyone undergoing an intensive training regime.
Last month, my other half Steve and I travelled to The Cotswolds for a few days to celebrate Steve's birthday. We got the train after work on a Wednesday night and arrived into Kingham just before 8pm, then it was a short 15 minute taxi ride to The Wheatsheaf, which is situated in the small market town of Northleach.
My stomach doesn't appreciate being a receptacle for 30 different types of cuisine within the space of two hours I like to choose one place and settle in for a bit, which I know isn't the point, but I'm not a very good herdy cow.
This recipe is so easy you have to try it. It's a really delicious lunch dish or even something to put in the middle of the table. Make sure you clean your clams well as you do not want any grit. The combination of the garlicky clams with courgette and tomato is lovely. It's a bowl of clams with a lovely soupy juice that has the tender courgettes. The grilled bread is to mop up all the juice. If you cannot get clams try mussels it works well. Have a great week!
Syllabub used to be made, it's said, by the milkmaid milking her cow directly into a jug of cider. I don't know if that's true but I hope so. In its original form - it goes back at least as far as Tudor times - it was made with milk or cream curdled by the addition of something acidic, usually cider or wine, and often served sweetened.
The UK's obesity crisis is making politicians and consumers alike focus more on the food we eat. The government is introducing a number of very welcome measures to make the nation healthier, such as the newly published food standards for schools.
(In case you missed it) it's World Cup season and we've been preparing the perfect match-day Munchies to keep you, and the inevitable flock of footy fans draped on your sofa, happy!
Chickens are ALREADY clean! we raved. It's not like the bird, once plucked, is allowed out to roll around in the dirt one last time! Chickens aren't carrots - they're not sprayed with pesticides prior to sale! What are you LIKE, you crazy chicken washers?!
So what makes the perfect afternoon tea? Opinions differ of course, but here are the five most crucial components according to us.
Umu is one of the most magnificent restaurants in London. It is a Zen-like haven, a spa for the soul, a pleasuredome for the eyes and palate. The place is so good for you. But it's a bit pricey so I think it should be free. Unlike the idea of a free Palestine, a cause which doubtless its followers feel would benefit millions, my campaign is a selfish one. I only want free Umu for me.
It seems like there is never a time when green leafy vegetables fail to be the ideal food type! And yet again, here we are with the likes of spinach, cauliflower, cucumber, cabbage and broccoli keeping hunger at bay. This time it is not the array of minerals and vitamins that is contained in the vegetables, but the substantial water amount, that is at work keeping us full and healthy.
The key to a good barbecue side dish? Make it ahead. Don't stress out on the day trying to be superwoman or man in the kitchen. Have it all pre-prepped and then you can don a hat, an apron, brandish those tongs and stay by the fire. Beer in hand.
Many people in this world watch their diet. Some have to watch what they eat due to a variety of food allergies, but 1 in every 100 people in the UK have coeliac disease and have to steer clear of foods that contain gluten for life.
My favourite thing about quinoa is its texture. It's something a bit like barley with its chewiness, and it also has a light fluffiness akin to well prepared couscous. No matter how 'good for you' a food is, I don't include it in my diet unless it passes the taste test.
We decided to take our trip over a long weekend and arrived there early afternoon on a Friday, departing on a Monday late afternoon. We thought it was a nice amount of time for a short break in the sun but we didn't realise we'd come away loving the hotel so much that we didn't want to leave!