There used to be a time when my vegetarian disposition counted against my street cred as a foodie. Oh how the tables have turned since then, with versatile veggies predicted to be a key food trend in 2017.
Wherever we go, people pepper Stephen and me with a steady stream of questions about our worldwide bicycle trip. One of the most asked is "Have you ever gotten sick from the food?" So far, the answer is no, and we're crossing our fingers that it stays that way.
I have always been a fan of Japanese cooking and it seems I am not alone. Over the last few years Japanese-style restaurants and recipes are popping up everywhere as more people are looking for healthier alternatives without compromising on taste.
The good thing about this recipe is not just the fact it is so easy to make but the texture and flavour of a few spring vegetables. The pesto really finishes the soup off and with the addition of the cream, all the flavours are combined.
This recipe is a great way to cook aubergine as by boiling them, you remove any bitter juices and you ensure they are cooked. The combination of aubergine and tomato is a classic too. Perfect for vegetarians - try with a glass of Primitivo di Puglia. Have a lovely weekend!
Gone are the days when vegetarians were served up lumpy lentil stews and dull-as-dishwater veggie dahls. Veggie faux meats such as bacon and sausages - along with an ever-expanding variety of fresh fruit and veggies - mean the vegetarian diet has taken the world by storm.
When we go through tough times in our lives often friends or family will say "Well at least you have you're health". As individuals we often only think about our health when we're poorly; ruing the day we took it for granted as we try and get back to a place of balance and wellbeing.