Potatoes, tomatoes, peppers and aubergines. Not just a random list of food, they are all part of the same group, the nightshades, along with the spices, cayenne and paprika. First thoughts when it comes to nightshades may well be the age old poison, ‘deadly nightshade’ but whilst this food group… Continue reading »
My husband and I really wanted to go to New York for his fortieth Birthday last year and we were originally planning to go on our own. But then we had a change of heart. Our kids are aged ten, seven and five now. They can walk unaided, are fully… Continue reading »
There are so many potential variations to this dish, making it both a versatile and nutritious option for a family meal and one I felt was worth sharing. This is a vegetarian recipe, but can also be free from dairy, wheat and nightshades. Basic Recipe: 1 clove of garlic 1… Continue reading »
Eating out with children when you’re on holiday can be challenging, especially when you have a child who is gluten and dairy free. As much as is possible, I do my research before hand to make sure I find us suitable places. But on this particular occasion I didn’t. We… Continue reading »
When I started to make my own gluten free bread, I thought it would be easy – just throw it all in the bread maker and let it work its magic. Boy was I wrong. What that led to was a journey to discover what worked and didn’t work. There were… Continue reading »
Sorghum is an ancient cereal grain that was first cultivated around 8,000 years ago in Southern Egypt. Grown widely in the USA, Africa and parts of Asia, Sorghum’s natural ability to tolerate drought makes it the fifth most important cereal crop in the world.
Millet is a collective term for a number of small, seeded grains of the Poaceaoe Grass family. Thought to have been cultivated from as early as 8300 BC, this drought-resistant crop is the sixth most important grain in the world. The main types of millet grown are Pearl, Foxtail, Proso… Continue reading »
Teff is a cultivated grain of the ancient grass, Fragostis tef, native to Ethiopia since around 4000BC. This hardy and versatile food source produces tiny seeds (less than a millimetre in diameter). Grown in remote parts of Ethiopia and Eritrea, Teff thrives in all climates, including both water logged soils… Continue reading »