'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.'
Greek-style Lamb with Hummus
In the epilogue to her autobiography I Sang for My Supper (1999), Australian icon Margaret Fulton cites an event from the late 1950s that she says has stuck in her mind. 'Driving back to Sydney from Bowral via the coast, we came down the winding road over the mountain towards the settled area around Wollongong. It was a Sunday, about midday, and what hit us head-on was an overpowering smell of roast lamb. Every household in the Illawarra district, it seemed, was cooking roast lamb. And that's the way it used to be in most parts of Australia; the family gathering around the dinner table at lunchtime on Sunday for a meal of roast lamb with all the trimmings.'
How delicious! As strange as it may sound, I don't think I tasted lamb until I was well into my teens. My mother and father had bad food memories of roast mutton served regularly at Bonegilla, the migrant hostel the family stayed at when they first arrived in Australia from Hungary. It wasn't until the 1970s that dad decided to experiment with lamb forequarter chops on the barbecue. The chops were succulent and moreish, and a totally new experience for my tastebuds.
Australia Day Barbecue Lamb Burgers with Hummus and Tzatziki
I'm Liz, a.k.a Bizzy Lizzy,
the writer, cook and traveller behind
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NB: I use Australian standard measuring cups and spoons in my recipes.