Party food

New Year is a time for celebration. If you are having people over for Hogmanay, what better way to spoil them than with smoked salmon? This article has several wonderful suggestions.

Now if you are a vegetarian, why not try crackers with a variety of dips/side dishes, such as houmous, baba ganoush, guacamole, and salsa verdi! Bulk out with veggie kebabs, cous-cous and grilled vegetables.

Salsa Verde - Light
handfuls of mint, basil, parsley
1 garlic clove
1 lemon - zest & juice
2floz olive oil
1oz pine nuts (or hazel)
combine all in food processor to a rough paste texture and serve with halloumi kebabs or grilled aubergine!

At the moment, the Co-op are doing a special - half price prosecco! This would be lovely with fish and/or vegetarian foods.

Eating on a budget 2

This time of year makes us want wholesome food and we want to spend wisely. Growing up, my mother would but a ham hock/joint and cook it in water, forming a stew. She would then use the stock for soup (usually lentil) and we would have the meat from the joint as part of our dinner that night. There would often be enough for either another night, or for sandwiches at lunchtime the following day.

As an adult, having had thousands of portions of lentil soup throughout my life, I tend to veer away from it these days. Instead, I would use this ham for pea and ham or potato and leek soup, or even for tomato and butterbean soup, then leave it to rest before covering it in something sweet (maple syrup or jam or even coke) and roasting it in a moderate to high oven for a half hour – 40 minutes.

The great thing is that this can be used for many other meats and poultry, and it can also be used on some sturdier vegetables – cook them off, then roast them. Of course, for veg you need to reduce the time in the oven considerably.

The reason i use ham as my example (apart from it being much cheaper than chicken/beef) is that this was what I got as a child on a regular basis and it really is tasty. It is also approaching Yule/Christmas, and our ancestors often used ham at this celebration prior to turkey being brought over from America. When I roast this meat in the oven, I put all the veg I want at that meal in with the ham, so that they absorb the juices of the meat.

Enjoy!

Thrifty cooking in preparation for the costs of Christmas

At this time of year we scrimp and save so that we can put on the best possible spread for christmas and new year. It is therefore in our best interest to eat as frugally as possible up to this point. How do we beat the rising costs of groceries?

Making as much ourselves as we can is an excellent start. Bread-making is a dying tradition that many within varying communities are trying to revive. Get down to your local library and find books on baking and breadmaking and get started. A simple white bread recipe will suffice as a starting point and tastes so much better than anything shop bought. it costs a fraction of the price as well.

While breadmakers are an excellent option, i would hazard a guess that many money saved in doing it yourself would be lost on the electrical cost of the breadmaker but it is worth trying if you happen to have one.

Making your own shortbread and biscuits is another great place to save the pennies (unless you buy shop value ranges, in which case it possibly the same but will taste better and you'll know exactly what has gone into them).

Soup in cans or cartons is at a ridiculous price in shops - 85p for heinz tomato soup! Over a pound for covent garden soups! Make your own. it goes much further and tastes much better. try something simple like a home-made tomato and butterbean soup:

2 cans chopped tomatoes (or plum if you prefer)
2 pints stock (veg or chicken)
2 cloves garlic
1 med onion
1 tin butter beans
1 tsp paprika
oil

Put a dash of oil in the soup pot and cook onion until transparent.
Add garlic, tinned goods and paprika. Finally, add boiling stock and bring to boil. Cover and simmer for 15 minutes and leave to stand off heat for 2-3 minutes before liquidising or hand blending. If you have neither, mash with a potato masher. Return to heat for 2-3 mins and serve with homemade bread.

Cheap cuts of meat are the way to go if you eat meat. cook them for as long as you can and they will taste just as good as even the most expensive cuts.

For vegetarians, buying frozen rather than fresh vegetables where possible is a great idea. Some veg do not freeze well - like leaks and peppers - but most are fine, esp peas, broccoli and spinach.

Look out for special offers on cheeses and don't forget that you can shop on the day for foods reduced as they are near their sell by dates. just because food is close to or on this date doesn't mean they are not as good or taste bad, or are in any way unhealthy. Judge by look. Generally all foods within their dates are fine and cost much less than at full cost. The only food I would be wary of doing this with would be fish. With fish, fresher is better.

Remember that you can fish at this time of year. It is very cold but people still go out. Sea bass is in season, as are an array of shellfish.

Finally, buy seasonally. out of season foods always cost more than those currently in season, with the exception of cabbages - which are always cheap.

Good eating :D

What's in Season in December

December may appear at first glance to be a sparce month for flavours but this is completely not the case.

Cabbage, clams, clementine, goose, horseradish, kale, jerusalem artichoke, salsify, mussels, oysters, parsnip, pomegranate, swede, satsuma, truffle, sea bass, venison, wild duck and winkles are all in season at the moment.

You can still get:
Cranberries, apples, partridge, brussel sprouts, pumpkin, scallops, chestnut, celeriac and turkey this coming month.

Celeriac, the root of the celery, is a wonderful root vegetable. I cannot stand celery myself but a celeriac soup sets me up for the day.

1 celeriac
1 large leek
1 med potato
2 pints stock (veg or chicken, or 1 of each)
2-3 larges cloves garlic

Fry off veg in a drop of oil before adding sock, bring to boil then simmer until all veg soft (about 15-20 mins). Stand for a minute or two to cool off enough to blitz in liquidiser or with hand blender, return to heat for a min and serve. This lovely soup is silky smooth and doesn't require cream, so it's very healthy too. Enjoy!

One pot wonders

Beat the cold and keep spendage down with these fantastic one pot wonder ideas!

At this time of year, we want to keep as much money aside for christmas as possible. Spending money on food is a necessity but we can keep costs down by stewing/casseroling. This versatile type of cooking is packed with flavour, easy to do and saves money.

Rather than typing out a whole load of recipes, I thought it would be in everyone's interest to give links to websites with great one pot wonders instead! Some include slow cooker recipes. Please have a look at earlier posts, as some contain casseroles/stews :D

Good cooking!
Chicken and butternyt squash stew
Pot roast beef with red cabbage
Healthy one pot stew
Fife Miners stew
Garam Masala Chickpea stew

End October with Rabbit

Rabbit is rapidly falling back into favour with people as more and more chefs choose this delicate meat over chicken and pork. It is a sustainable meat and while we may feel a bit bad eating thumper, this is one meat that is far more ethically sound than almost any other form. As part of the 'game' group, it is currently in season.

Thankfully not available in supermarkets, this is one meat you want a good butcher to look at. Miximatosis almost wiped out UK populations in the 1980’s and this is when rabbit fell out of favour. A horrific disease, rabbit cannot be eaten if it is tainted with this killer. For this reason, a qualified butcher must look at the rabbit, especially at it’s liver, to make sure there are no signs of the disease. They can then prepare the healthy meat for selling.

This is also a meat that is not taken to an abattoir, and is killed in the most humane way possible – by the hunter upon being caught. A swift and clean kill. For this reason, rabbits will and should never be sold by the supermarket.

How to cook
One of the best ways to cook rabbit is to casserole – or a one pot meal if you like.

1 onion, 1 carrot, 1 leek, 12 prunes, knob butter, 1 pint chicken stock, 1 glass white wine, bouquet garni.
Bouquet garni can be any 3-4 herbs, usually tied together with string or placed in a muslin bag. For this particular dish, a sprig of thyme, sage and a bay leaf would work.

Brown off rabbit in butter in your casserole pot/dish. Add leek, onion, carrot, wine, stock and bouquet garni, cook for a ½ hour. Add the prunes. Cook for a further hour. Serve with potatoes.

For more recipes, check out the BBC Food page

Sage, pumpkin and sausage casserole!

As the nights draw in and the temperatures start to plummet, we start to think of winter warmers that won't involve too much preparation. Casseroles fill this role. Easy to prepare and you barely need to keep an eye on them, they are perfect for autumn and winter.

Pumpkin is now in season and a herb many people shy from can go really well with this autumnal veg is sage. Add in some sausages and you have a hearty, tasty meal. You can, of course, substitue the sausage for other vegetables if you are vegetarian.

Click on the link here for Matt Tebbutts wonderful recipe!

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

October

Firstly, I must apologise for the delay in putting something up. It has been one of those years – death, car accidents, weddings etc. A real roller coaster. Sincere apologies for not taking some time to write a few items for my blog.

Onwards and upwards…

October is a festive month for many and a real feast for seasonal foods. It is the month of game and root vegetables, as well as beer :D
The seasonal foods include:

Celeriac
Pumpkin
Wild Mushrooms
Apples
Truffles
Swede
Cabbage
Medlars
Kale
Grouse (and other poultry such as pheasant, partridge)
Venison
Scallops (also oysters, mussels, winkles)
Sea Bass
Berries are still in season (particularly sloe but you may be lucky enough to get raspberries too)
Swiss Chard
Leeks
Sweet Potatoes

Butternut squash is heading out of season, as are:

Figs
Pears
Globe Artichokes
Mackerel
Plums etc.

There are a few other squashes that hang around – you’ll see them on market stalls and in supermarkets/greengrocers. As this year has been a very odd one, with hot and cold patches where they shouldn’t be, meteorologically speaking :D, some fruit/veg has lasted better than others, and some haven’t yet shown their heads. In Scotland, tomatoes have had a really bad year, some plants yielding few, if any.

A few orange varieties have started to appear again, so you know Hallowe’en is nearby.

As the wheat and barley is cut in mid Sept, I often think of October as the month for baking more than any other month. Why not try baking some fresh bread for yourself, no cheating with a bread-maker :D

What’s in Season in June?

June is a wonderful and vibrant month of the year for a huge variety of food.
The start of Summer, it is the vanguard of the berry season, as well as being excellent for fish, lettuce and lighter vegetables.

Eating seasonally is important for your health and the environment, the list below gives some of those now in season:

June’s bounty:

Broad Beans
French Beans
Mackerel
Mange tout
Clams
Chicory
Radish
Rocket
Peas
Nectarines
Watercress
Tomatoes
Strawberries
Spring onions
Sardines
Lamb
Raspberries
Crab

To conclude, seasonal food in June is salad rich and berry wealthy. It is the time of light meals and peppery flavours and the start of Summer. Enjoy the fruits of June!

Have a look at this article for more ideas: http://guides.wikinut.com/What%E2%80%99s-in-Season-in-June/149x2sz_/

Barley, a Superfood

While spring is generally about light food and fruit is coming back into season, it can also produce some very cold and vicious weather, such as today. Gale force winds and a power cut, pelting rain and a coldness seeping in through all the cracks make for a very uncomfortable afternoon.

On days like this, there is nothing better than a warm bowl of good old fashioned broth like my mum still makes. Its not just that this food is hearty, warming and good for you, its also a very comforting dish.

The good news is that it is something that can be eaten by all, vegetarians, meat-eaters, vegans and celiacs.

While it was traditionally made with lamb stock, this is now no longer necessary and the meal can taste at least as delicious made from vegetable or even chicken stock (whatever you happen to have in your cupboards at the time).

The one ingredient that a broth cannot be without is barley. Barley really is a gift of nature. It has so many health benefits, it would take pages to reem them all of, so I’ll simply give a quick list of some of its greatest benefits:
Very high in dietary fibre
High in Selenium
And Tryptophan
As well as Copper, Manganese and Phosphorous

It is excellent for regulating cholesterol, blood sugar levels and blood pressure. It protects against heart disease and protects the intestinal tract, as well as having anti-cancer properties (esp breast and colon). It is also found to aid arthritis sufferers. This truly is a Superfood in all its glory.

This is an article and recipe on Barley and Broth: http://www.wikinut.com/good-for-you-broth-soup-recipe/z0d__mol/kxm529-3/


Enjoy :D

Quick and Easy Potato and Leek Soup

This month is the season of new potatoes and while most people simply boil them or use them in salads, I like to add them to one of my most favourite dishes – soup.

For me, soup is the ultimate food. It is cheap, tasty, very good for you and can be made quickly and very simply. This is cooking as it should be.

What could sum spring up more than a lovely bowl of potato and leek soup?
http://www.wikinut.com/cheap-and-easy-potato-and-leek-soup-recipe/1to2_lpx/p0yke.wr/
This particular recipe includes a very simple crouton how to as well cannot think of anything I’d rather have right now than a bowl of this soup with croutons.

Enjoy :D

Seasonal Foods in May

Spring is fully in the air, and about to make way for summer. Foods are far more bountiful and more varied in nature. While it is still possible to obtain sardines, rocket, spring onion, lamb, morel mushrooms (about to go out of season), watercress (all seasonal in April), they are still abundant in May, along with a few new items.

New for May:
Radish
Crab
Samphire
Chicory
New Potatoes
Asparagus
Nectarines
Elderflower (best in June but early ones coming out now)
Gooseberries (as above)

As with all food, that which grows together usually tastes good together. Those items growing in May tend to complement one another. Crab and Samphire for example, lamb and watercress, morels and asparagus and so on.

One of my favourite, ridiculously easy dishes (sides or as part of a lunch) is raw chicory with hummus (or houmus if you like). I love this combination of the crispy, fresh chicory with the decadent, creamy hummus. I generally cheat and buy the hummus but you can make it. Add flatbread or heated pitta for a wonderful, light Spring/Summer lunch.

Hummus recipe:http://www.bbc.co.uk/food/hummus
Flatbread recipe: http://www.bukisa.com/articles/448336_quick-and-easy-flat-bread-recipe

Shortbread with Syllabub

Easter is almost upon us and this time of indulgence can be very hard on the waistline.

Shortbread is extremely easy to make and can be accompanied by a tangy syllabub for a stunning dessert.

Usually the epitome of luxury and decadence, syllabub is a creamy dessert that can really add on the pounds. However, this recipe cuts out the sugar and alcohol for a child friendly, more waist-friendly dish (sadly, still contains full amount of cream but a little now and then can be beneficial):
http://www.bukisa.com/how-to/make-shortbread-and-syllabub

So why not try this as an alternative to Easter eggs, which are almost pure fat and sugar. Just making the dish will work off many of the calories you ingest :D

Have a wonderful Easter and good baking!

Seasonal accompaniments

April is in bloom in the highlands and there are many flavours coming into season.

Lamb is now on the menu, as are sardines, oysters, rocket, venison is still in season, cockles, morel mushrooms, watercress and spring onions. Another flavoursome ingredient coming into season is wild garlic. This lovely herb can be used raw or cooked, as a garnish or part of a cooked/uncooked meal. have a look at this article for more on this useful and versatile ingredient: http://guides.wikinut.com/Wild-Garlic/-bu6j0_7/

The main focus for this blog is a word on what to put with what. Foods that grow/ripen/mature at the same time often go together, and ones that grow together usually do.

So what to have with the wild garlic mayo in the recipe above? What about lamb, or the morel mushrooms for vegetarians. Just as berries are a great accompaniment for duck at the end of August, so too are morels lovely with watercress.

Enjoy :D

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Hot Cross Buns

Its that time of year when we think Eastery thoughts. These tend to involve Easter eggs, real eggs, pancakes, hot cross buns and semnel cakes.

Treat your mum to a batch of hot cross buns this Mothers day (or any day thereafter)!
Follow this link to the recipe, a tasty treat for anyone, any time of year:

http://www.bukisa.com/how-to/make-hot-cross-buns

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

March and Spring food

March is a month of fish. Cockles, sardines, oysters and clams are all in season at the moment, not to mention sea bass and muscles. It really is the month of the fruits of the sea.

Complimenting these are spring onions, kale and blood oranges.

So why not opt for these sustainable ingredients that also happen to be good for your heart and general wellbeing!

Not sure what to have? How about a clam chowder, or sea bass baked on a bed of kale and spring onions with a splash of orange juice and zest? Garlicky mussels are wonderfully fresh at this time of year.

Vegetarian? Why not throw some kale, spring onions, orange zest with some pine nuts and bean-sprouts in a stir fry with the sauce of your choice!

It is a little early for lamb as yet. Personally, I do not eat lamb, preferring all animals to have had a good chance at life, but each to their own, I would never presume to tell others how to eat and would very much like that kindness returned.

Enjoy the ‘fruits’ of Spring.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Our Relationship with Food

Our relationship with food is a mixed one. For some of us it is simply a necessity, while for others it is an obsession.

Like all things, food should be viewed in moderation. Unless we have allergies, there is no reason why we cannot have a little of what we fancy, as long as it is balanced out with healthy, essential food, such as fruit/veg/proteins and appropriate carbs.

Many people cut out salt completely, unaware that omitting salt completely from their diet can result in an underactive thyroid (table salt contains iodine, essential for a healthy thyroid gland). Alittle salt now and again will maintain your gland's health.

Fat is also essential in our diet, nutritionists recommending 20% of our daily diet to contain healthy fats (vegetable oils, such as canola, olive and sunflower seed oils). Avocado's contain extremely healthy oils.

Be good to yourself, try not to omit essential foods and have fun.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Baking - An introduction

Photo credit: karpati from morguefile.com

An Introduction to Baking

Baking is one of the most daunting types of cookery. It looks so complicated, so much can go wrong and it’s not especially healthy.

However, starting simply is one of the best ways of beginning your baking passion (and it will become a passion).

This is a simple, fantastic, tasty recipe to get you going. There’s no fuss, no scales, little measuring (using mostly spoons) and it brings results quickly. http://www.bukisa.com/how-to/make-the-perfect-scone

Baking makes a house smell like a home. There is something innately comforting about the smell of home cooking and scones are especially aromatically pleasing.

While not the healthiest choice, a little of what you fancy is good for you. Everything in moderation is good advice and cutting all your favourite foods out is more likely to make you binge than cutting back. You could substitute half the flour for wholemeal and these scones would still taste wonderful. Oatmeal would be another excellent option.

If this has given you the baking bug why not try out a few other recipes, care of http://www.bbc.co.uk/food/

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Mushroom Heaven! Tasty and Healthy

The mushroom is a gem of a food, highly underrated and packed full of flavour. Every culture on the planet uses some form of mushroom in their cooking.

They can be eaten cooked or raw and are so full of nutrients they are classed as a super food.

Rather than repeat what is in this article, I'll simply place the link for The Humble Crimini Mushroom here.

Not sure how to cook it, why not make a delicious soup BBC Food Mushroom Soup Recipe by James Tanner (can be used by vegetarians and (if substitute butter for marg), by vegans too.
Or how about Nick Nairn's quick and easy Stuffed Mushroom recipe, again, suitable for vegetarians (but not so much for vegans (unless happy to substitute cheese for a non-dairy cheese)).

Or why not try a quick salad with cucumber, cherry tomatoes, leafy greens, pine nuts and raw mushrooms with a home made vinegrette.

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Leek In Season Now

Please note, pic of spring onions, rather than leek

Leeks are amazing vegetables. They are part of the allium family, along with spring onion, onions, garlic and as such, support and protect blood vessels and the cardiovascular system, due to their antioxidant polyphenol properties.

They are beneficial for stress and diabetes, arthritis and obesity.

Leeks are a highly diverse vegetable and can be used in bakes, stir fry's, soups and casseroles, among other dishes. Eat them on their own, as part of a dish, raw or cooked and they will benefit you.

Here is a link to a potato and leek soup recipe: http://www.bukisa.com/how-to/make-a-fabulous-potato-and-leek-soup

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Minestrone Soup - A Great Winter Warmer that's Healthy

Until I tasted this recipe, I wasn't a fan of minestrone soup at all. I never cooked it and never bought it.

A friend, Ceci, made it for a group of us one night and I lived it! It can be adapted for meat eaters, although the basic recipe is suitable for the vegan and vegetarian.

Tomatoes are high in antioxidants when they are cooked (one of the few vegetables (or fruits, if you prefer) that actually increase in goodness from cooking), something that is very useful at this time of year.

Have a look at the recipe on here to find out how to make this tasty, cheap and healthy dish:

Sunflower seeds for health

Sunflower seeds are a gift to our health. Not only do these lovely items taste wonderful, they are also hunger busters and energy boosters. They are packed with magnesium and as such are nature's soothers.

Not sure how to add them to your diet? Add some to your muesli in the morning or toast and add to salads, curries and tomato dishes, or simply eat by the handful!

Seeds also have a natural fat taht is very good for your health.

Read on for more information on just how good these little beauties really are:
http://www.bukisa.com/articles/418057_sunflower-seeds-for-health

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

Beautiful Beetroot

Beetroot isn’t just a vibrant, tasty food, it’s also extremely good for you.
This gem of a vegetable is packed with antioxidants, vitamins and minerals that are unique to the beetroot family.

Even in a jar, pickled, this lovely source of goodness will benefit you served as it is.

Have a look at this article for the skinny: http://health.wikinut.com/Beetroot-%E2%80%93-a-dietary-must-have/1uvflasd/

Steaks can be healthy!!

Despite popular belief, a steak is occasionally good for you! Lean red meet contains a good dose of protein, selenium, zinc, iron, Vit B12, phosphorous and antioxidants.

Actually, the type of protein in lean beef helps protect your heart and colon, as well as maintaining bone density (especially in older men).

The zinc content is also good for your immune system, and especially in preventing ear infections.

I don't want to sing its praises too high, as many would use this as an excuse to have that quarter pounder. We are talking about lean beef, like this marinade here:
http://www.bukisa.com/articles/442111_a-no-1-steak-and-steak-marinade

Everything in moderation, my mum used to say, and she wasn't wrong. A little of what you like is very good for you. Too much, and that's when issues arise.

Another recipe for you: http://www.bukisa.com/how-to/make-a-tasty-inexpensive-beef-stew

Good eating :D

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

The Super Sweet Potato

Sweet Potato is a super food. it is packed with nutrients that benefit your body in a variety of ways, including boosting the immune system, an essential in the winter months.

Eating seasonally means you get the right balance of nutrients at the right time of year, maximising your own immune system as you do. Sweet potatoes are an Autumn/Winter vegetable.

These potatoes are one of the best low fat forms of Vitamins C & E, essential for skin and hair health. The are packed with antioxidants, fibre, potassium, calcium and folic acid.

This essentially means that they are great for keeping skin looking younger for longer, protect against acne (they are excellent for your circulatory system), as well as eczema and psorisis, keep your digestive tract healthy (easing constipation), the are also excellent for your heart, having cholesterol lowering properties, blood pressure balancing properties (preventing narrowing of blood vessels), balance blood sugar levels and are generally very kind to your heart.

They truly are a super food. Want to add more to your diet? How about a sweet potato mash? Or roast them, chip them or make a wonderful spicy soup out of them:
http://www.wikinut.com/sweet-potato-soup-recipe/1lblwn4f/12h2vpvq/

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin

New Year, New Beginnings

It’s that time of year, when we make resolutions we almost never keep, when we set ourselves up for that big fall, and then binge when we can’t reach ridiculous goals.
This blog is about food and health. Specifically nutritional health, with recipes, mostly decent recipes but with the odd indulgence along the way.

It is in trying to be virtuously good that we fall into binging habits. This is why a little of what we fancy (and the key is a little) does us wonders.

I am happy to receive your comments and tips. Together, 2011 could be the best, and healthiest year yet!

To get us all started, here is an article on losing weight in a healthy manner.
http://www.wikinut.com/weight-loss-the-natural%2c-healthy-way/10oubb-e/fl_xz4if/