'Healthy omnivore with an occasional decadent twist' is the aim of Kellie Anderson's delicious blog, food to glow. As a mission statement for food to glow, Kellie says she strives to 'post the yummiest, most enticing plant-based recipes this side of a fairly decent cafe in a small town with no real competition.' [You've got to love that!]. Meat, fish, dairy and some truly divine sweet things have a look in, but Kellie points out that it’s really about the plants – their colours, tastes and versatility. It was precisely this philosophy, not to mention Kellie's writing style and her vibrant and completely mouthwatering array of health-giving recipes and photos, that has made me a regular follower of her work. Once you've read Kellie's guest post here, you will too, I'm sure. And now, it's over to Kellie... 'Unlike a lot of Lizzy’s other friends and contributors, I don’t produce my own food. I don’t even have much of a green thumb, save for some herbs, kale, chard and the occasional stab at tomato growing. However, I love food – reading about it, shopping for it, cooking it and eating it – and as such I am indeed fortunate that food is my job... and that job is working as a health educationist and nutrition adviser with those who have a diagnosis of cancer.' Kellie says... 'Years ago, when my family shared an in-town allotment (with a view of Edinburgh Castle I should add) I was really only trusted with manual labour. While the others were talking about crop rotation and nitrogen fixing, I was either corralling the children away from sharp tools, or bending over concentrating on differentiating between carefully-nurtured seedling and bog-standard weed. But still I loved spending time on our little plot, among the patchwork of gardens; the older men dispensing advice from the shelter of their ramshackle wooden huts, chipped mugs of tea in hand. I like to think I learned by watching. I was certainly inspired by the fruits of our collective labour. Gardening in Scotland is frequently hard, with the cold unpredictable maritime climate shortening our summer growing season, even with our enviably long days. But we do have rain. Plenty of rain. And if we are blessed with the right balance of summer sun and rain – even if still cool – our leafy greens and brassicas (kale! broccoli! Brussels sprouts!), root crops and soft fruits are difficult to rival. I have huge respect for anyone who toils the land and fishes the waters on our behalf. My behalf. It makes my job so much easier. And that job is working with those who have a diagnosis of cancer. As someone who loves food – reading about it, shopping for it, cooking it, eating it (cleaning up after it – meh) – I feel fortunate that food is also my job. I work as a health educationist and nutrition adviser with the estimable Maggie’s Cancer Caring Centres. Short-handed as Maggie’s, the 15 centres (and growing) are charitably run havens of exquisite architectural beauty and tranquillity that provide information, psychological support and practical help to patients and their families. Although separate to the hospitals alongside, the Maggie’s teams of health professionals provide a service complementary to the vital medical care. Over the past eight plus years I have been privileged in providing nutrition workshops and individual sessions for those needing guidance on eating well during treatment and recovery. I also see people who, although their cancer is not curable, want to live life to the full. Enjoying food, in whatever form it needs eating, is a big part of that goal. As part of the course I put together a nutritious and – I hope – tasty, mainly vegan lunch with the aim of bringing to life many of the things we talk about in the sessions. In discussions the emphasis is on plant foods – the more colourful the better. We favour local and seasonal too. But we also talk about how to make the best and most appropriate choices for all of the food groups. Eating well and nourishing yourself during cancer treatment is not easy, and often the ‘little bit of what you fancy’ motto helps: during treatment it is important to listen to your body about what and how much to eat. I am hugely fortunate to work with some amazing people, in a beautiful, nurturing space, doing what I love. My healthy food blog, kelliesfoodtoglow.com, developed from my work at Maggie’s. Participants would mention that they had friends or relatives elsewhere needing what Maggie’s and the nutrition workshops provide. So I tentatively and without any technical knowledge – still none! – began posting the recipes I developed and tweaked for family, friends and the lovely people at Maggie’s. Usually I throw in some nutrition facts or ingredient history too. Two years on I am still writing recipes and sharing them on the blog, and at the Maggie’s kitchen table. Although the blog is mainly about the recipes now, and many readers probably don’t know what I do ‘in real life,’ there is an extensive cancer nutrition section too. Today’s simple recipe is something I occasionally do for my groups at Maggie’s. It combines the healthfulness of fresh vegetables with the ease of prepared pastry. Sometimes people find it less daunting to eat well during treatment if they give themselves ‘permission’ to cut corners, or eat things they love – like pastry – but with a lick of added goodness. The topping is flexible to whatever is in season: in winter I will often roast sweet potatoes and toast pieces of kale. In the summer we will eat something like this with a choice of a vegetable-based salad (like this) and a grain-based salad (like this), a seasonal soup (maybe this) and ending with a fruit-centred dessert. Or sometimes a vegetable-centred dessert, like my chocolate beetroot cake! I’m sure Lizzy has loads of good things to pair with this recipe. The semi-dried (mi-cuit) tomatoes are, as you know, hugely versatile. Here they mingle with a few lightly roasted seasonal-ish vegetables (our growing season is a month behind normal right now), and are placed on a hummus-smeared pastry shell. Hopefully you can get good quality puff pastry, but if not this is great on flatbread or a mound of herb-spiked quinoa. I hope you haven’t minded a little off-piste ramble around my place of work. Lizzy is a huge supporter of what I do [Ed: I sure am Kellie!] and I am so grateful for not only this, but also the opportunity to share my work and these easy recipes with you. If you or someone you love is affected by cancer, Maggie’s also has a brilliant online community of support. If you are near to a centre, please stop in for a cup of tea and a chat. You are always welcome. And there may even be some homebaking on the go! SPRING VEGETABLE AND HUMMUS PASTRIES You can use any leftover roasted vegetables, and bought tomatoes and hummus, to make this even quicker. Sheet of ready-rolled puff pastry Small egg, lightly beaten 100g semi-dried (mi cuit) tomatoes – see below 2 red onions, each cut into 12 wedges 2 young courgette/zucchini, cut into 2 cm-thick rounds 2 tablespoons dukkah - optional 2 teaspoons olive oil OR use oil spray 200g cooked and double-podded broad beans (from frozen is fine), cooled 200g hummus A double handful of nice mixed salad leaves or microleaves 2 tablespoons fresh herb oil - see below Note: You can do the vegetables and the pastry at the same time, putting the pastry on the top rack. Toss the onion and courgette in the oil - or spray generously with oil spray - and sprinkle with dukkah (if using). Lay the vegetables on a baking tray and roast at 200C/400F for 15 minutes, or until the onion is soft and starting to colour. Lay the pastry sheet on a baking paper-lined tray. Cut the pastry sheet into four equal pieces and, with a thin sharp knife, lightly score a one cm border within each to make a frame; brush with the beaten egg. Prick the inside of the frame all over with a fork. Bake in a preheated 200C/400F oven for 20 minutes. Remove from the oven and let them cool for a couple of minutes before pressing lightly with a spatula to release the air. Cool the pastry on a baking rack. Spread each cooked pastry with one-quarter of the hummus, top with some lettuce or microleaves, the roasted vegetables, mi cuit tomatoes and broad beans. Drizzle over the fresh herb oil. Serve immediately. Serves 4. MI-CUIT TOMATOES Preheat the oven to 200C/400F. Halve as many little tomatoes (cherry or grape style) as you like and gently toss in a minimum of olive oil. Lay them cut-side up on a foil-lined tray, sprinkle over a little salt, and maybe tuck under some fresh herbs – I like thyme as I grow it year-round. You could also sprinkle over some red chilli flakes. Pop the tray in the oven and immediately turn it down to 120C/250F. Slow roast the tomatoes for between 1 and 1 ½ hours, checking occasionally. Different varieties have different water and sugar contents so it is down to the cook’s instinct to pull them out when they are shrivelled but still soft. Add the tomatoes to a sterilised jar and top up with good olive oil. These keep for about a month in the refrigerator. The oil will solidify so warm gently before using. FRESH HERB OIL Blitz 20g (packed cup) of parsley, basil, coriander – or a combination of these – in a small food processor bowl, or similar, with a small garlic clove, a good pinch of salt and some pepper. Scrape out into a small bowl and whisk in enough good olive oil (or plain yogurt) to make a loose sauce. Store in a lidded jar for up to five days in the refrigerator. Thank you again Lizzy for inviting me to share my recipes and story with the readers of Good Things.' Lizzy says: 'Kellie, I am delighted to spread the word on food to glow and cannot thank you enough for pulling together this post and images, particularly when I know you are so busy at work assisting others in need. Cancer and illness touches each and every one of us at some time or another in our lives and, to my mind, people like yourself are angels. Thank you again!' Note: all images in this post appear kind courtesy of Kellie Anderson and are copyright Kellie Anderson and food to glow. Dearest readers, please join me in welcoming Kellie and food to glow to Good Things, and make sure you pop in and sign up to Kellie's regular newsletters and recipe updates.
31/5/2013 05:48:23 am
What an amazing job, Kellie and it must be incredibly rewarding. I love your veggie pastry tart. That would be perfect for lunch.
Lizzy
31/5/2013 11:03:46 pm
Maureen, thanks for stopping by. Kellie does indeed have an amazing job! So pleased to share her work and food philosophy here. 1/6/2013 03:42:43 am
Thank you Maureen for your kind comment. It does indeed make a good lunch, and I like Nazima' s idea of taking it to a picnic. If only we had a bit of picnic weather! 31/5/2013 08:15:34 am
Thanks for sharing Kellie's talent for writing and cooking with your readers! Her blog posts are truly creative genius and as a nurse and health advocate, her recipes are one's I share with my clients!
Lizzy
31/5/2013 11:04:43 pm
Hello Susan, it is my honour to have Kellie as a Good Things guest blogger. I'm glad you find her recipes as healthy and interesting as I do. Thank you so much for popping in ; ) 1/6/2013 03:45:54 am
Hi Susan! So good to see you over here at Liz's. Thanks for taking the time to say such glowing things about me! Still loving my M.O.O.N. organics face serum. Anyone reading this, Susan has a fabulous skincare line! 31/5/2013 09:18:53 am
Well I know Kellie's blog well and it is one of my absolute favourites. Wonderful writing and great pictures. The recipes are so inspiring and this is a super idea - these pastries are a perfect picnic idea.
Lizzy
31/5/2013 11:05:46 pm
Hello Nazima... another Kellie follower, like myself. I agree. Such beautifully photographed recipes. I like the idea of these pastries for a picnic. Thank you for visiting Good Things ; ) 1/6/2013 03:48:24 am
The feeling is mutual, Nazima. I can almost smell the last recipe I made of yours. The lemongrass squid in coconut milk was wonderful! Thank you for following me down under ;-)
Lizzy
31/5/2013 11:06:20 pm
John, I am so pleased to be able to introduce you to Kellie and her work. Thank you for stopping by. ; ) 1/6/2013 03:51:34 am
Very nice to meet you too, :-). Although my manual labour is now more dead-heading than double digging. And I'm glad I've given you a new idea. I like to have some use! 31/5/2013 08:11:28 pm
Absouslutely inspiring! Thanks for also sharing a wonderful recipe :)
Lizzy
31/5/2013 11:06:47 pm
Lisa I'm glad you found this post and Kellie's work inspiring. Thank you for dropping in ; ) 2/6/2013 06:56:17 am
Thank you so much Lisa. I'm so glad you appreciated it :D 1/6/2013 01:20:51 am
What an amazing job. ive never thought about anyone doing this. It takes a certain kind of person Kellie. inspiring.I love the vegie tart cant think of anything better than pastry hummus and vegetables!
Lizzy
1/6/2013 02:19:47 am
Isn't it great!? I just love sharing Kellie's story here. Thanks so much for stopping by ; ) 1/6/2013 03:54:19 am
I know. I don't think it would be on a career guidance adviser' s radar. But it is a great job, and as you would imagine, immensely rewarding. Plus, no one seems to mind me using them as recipe guinea pigs. Which is quite a good perk ;-)
Lizzy
1/6/2013 02:21:06 am
Thanks Niki, I have made many of Kellie's recipes too... so vibrant and health giving. Thank you for popping in ; ) 2/6/2013 06:59:38 am
Aww, thanks my love :D I now owe you a lunch or fancy coffee for your fab PR on my behal.! I just wish I could do the same for Miss Liz! 1/6/2013 04:10:37 am
Thank you for introducing us to Kellie, it is always a delight to meet talented bloggers. Those tomatoes have me longing for summer! YUM!
Lizzy
1/6/2013 07:13:03 pm
Judy, so glad to have introduced you... Kellie's work is so important! And yes, those tomatoes are stunning! ; ) 2/6/2013 07:03:28 am
Hi there, Judy. It was such a rotten spring that I haven't planted any tomatoes this year, but a least someone in Clyde Valley has. They are well yummy too! But I do like my winter veg, so I will no doubt soon be longing for what you are currently growing. 1/6/2013 09:30:23 am
What a great story and delicious recipe. I know I will have to try this, I love roasted vegetables and the hommus would make the dish so much more delicious.
Lizzy
1/6/2013 07:13:39 pm
Hello there... I'm so glad that you have enjoyed this post. I agree, hummus and roast vegies, how yummy! ; ) 2/6/2013 07:07:19 am
Thanks you so very much for your kind comment. I always worry that people will see the word 'cancer' and run a mile, but I am being pleasantly surprised and of course pleased with the comments. Liz is such a star for taking a punt on me. And, yes, hummus makes an awesome addition to a vegetable tart. Loads of flavour but so much less saturated fat than an eggy, cheesey 'innard'. But I do like an occasional eggy, cheesy innard ;D So happy to discover your lovely blog, and thrilled you are having Kellie over to guest post! She is one of my favorite bloggers, not only for her healthy AND delicious recipes, but also for her witty writing style, that always gives me a little chuckle :-) Absolutely fabulous tart & I am loving the gorgeous tomato pics~Cheers to you both!
Lizzy
1/6/2013 07:14:36 pm
Hello there and welcome! I'm thrilled to feature Kellie as a Good Things guest blogger. So nice to 'meet' you too.Cheers and thank you for stopping by ; ) 2/6/2013 07:11:34 am
Hey you, lovely lady! So great to see you here on LIz's fabulous site. Your comments to everyone are always so gracious and considered. Yours to me always make me smile and give a little extra glow to my cheeks. And your posts always make ME chuckle. So *snap*. And thanks so much for visiting here and commenting.
Lizzy
1/6/2013 07:14:46 pm
Thanks Bec ; ) 1/6/2013 06:14:12 pm
What scrumptious savory pastries, I love roasted veggies with hummus!
Lizzy
1/6/2013 07:14:59 pm
Thanks Laura, me too ; ) 2/6/2013 08:31:53 pm
I love hummus with most anything. Well, maybe not chocolate! 1/6/2013 06:36:18 pm
Always a pleasure to read your posts Kellie. Consistently beautiful photos and creative recipes and you bring such value to your role. Long may it continue!
Lizzy
1/6/2013 07:15:20 pm
I agree! Nice to meet you Jacqueline... welcome ; ) 2/6/2013 08:15:41 pm
Thank you Jacqueline. And a quick fact to anyone reading this: this lovely lady warmly greeted me - a newbie blogger - at last year's FBC, gave me a glass of champagne and swept me in to meet all of the other bloggers that I have worshipped from afar (see Sally, above). She is a wonderful writer and recipe developer too. Although I am jealous that this Glaswegian girl lives in Hong Kong!
Lizzy
2/6/2013 09:29:55 pm
Gorgeous! 1/6/2013 07:03:23 pm
So glad to find your blog via Kellie's. Glad also that her guest post means her delicious recipes reach a new audience. She's consistently vibrant and inspiring.
Lizzy
1/6/2013 07:15:57 pm
Hello and welcome Sally... I think I've popped in to your place at least once or twice. I agree, Kellie is a gem and her recipes... yummy! 2/6/2013 08:18:28 pm
Thanks so much for following me over to Good Things and for the encouraging message. You and Liz have loads in common so I am glad to introduce you. 2/6/2013 02:15:24 pm
those glorious photos had me with my initial scroll thru, but then reading kellie's words - what a wonderful story. the world needs more people like her.
Lizzy
2/6/2013 07:16:08 pm
My pleasure... my absolute pleasure! ; ) 2/6/2013 08:24:57 pm
Oh gosh, you are making me blush/nearly well up. My job is made easier as I work with absolutely brilliant people who support the emotional and practical needs of those with cancer and their families. I'm lucky to be able to contribute in this way as there really are loads of things that can be done dietarily to support almost any diagnosis. 2/6/2013 07:04:01 pm
What a delicious sounding recipe! And I had a friend whose mother had cancer and nutrition was such an important part of the treatment. If she ate deep fried food, that would have a direct effect on her white blood cells.
Lizzy
2/6/2013 07:16:49 pm
So true, Lorraine... and cancer has touched the lives of so many of us... the work that Kellie and others like her do is so important. 2/6/2013 08:28:24 pm
It is so good (and very empowering) to know that you can do something to help yourself during treatment. Appropriate food choices can greatly help how people get through treatment, and beyond. Thanks so much for commenting. 3/6/2013 01:27:38 am
Thank you Lizzie, for the introduction to Kellie and her blog. Great photos and recipe.
Lizzy
3/6/2013 07:24:50 am
It's been my pleasure, Karen, I'm so glad you enjoyed this post. Kellie has a lovely blog and always posts great recipes and stunning photographs! Thanks for stopping by ; ) 3/6/2013 09:31:06 am
Your job must be really rewarding, to know that you enhance people's lives through food. Great recipe and wonderful pictures. GG
Lizzy
3/6/2013 10:15:14 pm
GG, thanks for this, I know Kellie will appreciate your kind words. 6/6/2013 01:47:30 am
Thanks so much Karen and 'Glamorous Glutton' (love your moniker!), and thanks Ren for clicking through. Liz is one of my favourite bloggers and so glad to 'introduce' you to her. Crossed fingers this cloudless sky holds out a while longer ;D
Lizzy
7/6/2013 02:18:45 pm
Hello Jayne, welcome to Good Things! Great to 'meet' you. ; ) Comments are closed.
|
Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
All
NB: I use Australian standard measuring cups and spoons in my recipes.
|