Roasted beets with feta & cumin
I bought some large, slightly potholed beetroots at our local farmers market and made this BBC Good Food recipe for Roasted Beets with Feta and Cumin with them. The cumin is wonderful with the earthy beetroot and the little caramelised, crusty pieces of feta make the dish.
Chickpeas centre stage
The Kitchn had an inspiring round-up of week night suppers all featuring the humble but super healthy chickpea, my favourite being the Cous Cous with Chickpeas, Fennel and Citrus
Where do you find plant based protein
I’m often asked by vegetarians for ideas to widen the range of protein sources that they include in their meals. There are plenty of options beyond eggs and cheese but it helps to know where to look. I’m now pointing them all towards this excellent list of non-meat protein sources from the GI newsletter
The last handpicked links list included a post on seasonal mindfulness and the transition into autumn so I can’t resist yoga practitioner Alison Wearing’s piece on mindful movement in the Winter, and the delights of snowga. Gorgeous writing too.
I’m betting most of us have wondered at some point what it would be like to lose your eyesight or hearing, but I’d never wondered what life would be like with no sense of smell. Mindfulness teacher and foodie Susan’s post on ‘3 things to tell people‘ surprised and informed me
Roasted Winter Citrus
Sometimes the simplest ideas are the best, like these jewel-coloured baked citrus segments from Joy the Baker. And besides, it’s the time of year for an orange or two (I’m just revisiting last year’s baked tofu double citrus salad).
Ever wondered what a nutritionists keeps in her freezer?
Loving Kathryn’s post on what she keeps in her freezer and there are a ton of good ideas for novel freezables in the comments too. I like Kathryn’s philosophy of experimenting with freezing foods, rather than rushing to eat them food before they go off
Salt and pepper french toast
This savoury take on french toast is a little bit rich but delicious with a big pile of salad and roast cherry tomatoes
I’ve popped in this photo of those pear muffins I told you about last time round as an excuse to mention it again. The recipes is an absolute keeper – a bit more work than your usual muffin mix as you have to whisk egg whites but the results are really moist and freezer friendly. And the pic at the top is a January flower arrangement from this Farmer’s market.