Time for tea and a slice of Cake? Try this delicious gluten teabread http://t.co/kYFawJ5iVP # DKbooks #Gut Feeling #Gluten Free
Hello and welcome to my blog. As my friends and family already know I’ve been talking about writing a blog for quite some time now (I’m far too embarrassed to tell you how long it’s actually taken me to get around to doing it!). Anyway here it, finally, is, I hope you think it’s worth waiting for! Some of you will already have read stuff I’ve written for various magazines, newspapers, web sites etc. The beauty of writing a blog as opposed to an article that is going to published by someone else (although note to any Commissioning Ed’s that might be reading this I do like doing that as well) is that you can write about what the hell you like. While you might expect this blog to be all about nutrition, and I’m guessing the lions’ share of it will be, it’s not the only thing I’m going to write about. I’m also going to write about markets (I’m a big fan), recipes (I love cooking but like most people don’t have hours to spend in the kitchen), chefs (I’ll be spilling the beans on who’s naughty and who’s nice) and kitchen gadgets (I’m a card carrying member of the you-can-never-have-too-many-kitchen-gadgets club). There will also be book reviews, product reviews, interviews with interesting people and lots lots more. The other lovely thing about writing a blog is that it is immediate. When I worked at Good Housekeeping magazine I was writing about Christmas in September, Easter at Christmas and joys of eating salad and bikini diets in January – the problem with long lead times is that it precludes you from writing about stuff that might be new and in the news. One of the things I want to do with this blog is to be able to respond to news stories / new research / food scares / new products etc as and when they are happening not three months later. So dear reader, if there’s a breaking news story that involves food please look here for an honest, independent assessment of the situation based on fact rather than fiction. If you want to know more about my qualifications and what I do for a day job you’ll find all that stuff on my website if you‘re interested in learning a bit more about my likes and dislikes read on. About Me: Favourite cuisine: Vietnamese, anything spicy but not too hot Loves: markets, marmite, good coffee, other people who are passionate about food, goats cheese (the goatier the better), Reese’s peanut butter cups (peanut and chocolate – a match made in heaven), asparagus, cherries, heirloom tomatoes, ginger and gingers (you know who you my lovelies), sweet chilli sauce, mojitos, Heston Blumenthal’s’ Earl grey and lemon gin, pad Thai noodles, fresh herbs , No 42 at Wagamamas, pizza (thin crust), pomegranates, Marks & Spencer Cornish Cruncher, Total Greek yogurt, Leon Favourite food shops/markets: The Spice Shop on Portobello Road, Thai Supermarket Chepstow Road, Figueres market in Spain, The night market in Kota Bharu, Malaysia Favourite cookery books: Plenty by Yottam Ottelenghi. Alice’s Cook Book by Alice Hart, The French Kitchen by Joanne Harris & Fran Ward, Jams & Chutneys by Thane Prince Hates: Fruit that tastes of nothing, oysters (sorry I know they are uber chic and I do try them from time to time but they do nothing for me), chefs who seem to think the only way to make food taste good is to use loads of cream and butter, over cooked soggy vegetables (inexcusable!), global coffee chains that don’t pay their taxes
Recent Comments
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Archive
Did you know that…
You can absorb around 30% more carotene from cooked carrots than raw.
Studies show that when tomatoes and broccoli are eaten at the same meal their cancer fighting effects are enhanced and greater than if they are eaten separately.
Gram for gram, watercress contains 12 times more vitamin C than lettuce and more iron than spinach.
Peanut butter was first made in 1890 by a doctor in St Louis, USA who started grinding peanuts as a nutritious meat substitute for people who couldn’t chew meat because they had poor teeth.
Although olives are classified as a fruit, you would need to eat around 30 olives for it to count as one portion.
Nutritionally there is no significant difference between black and green olives. The colour of olives is determined by the ripeness of the fruit when it is picked.
Latest Tweets
RT @healthyfoodmag: If colder days and darker nights leave you feeling miserable, this article is for you. HFG nutritionist,… Click here for link, Dec 06- Lunch at Flax and Kale, #superhealthy #super tasty #❤️Barcelona @ Barcelona, Spain Click here for link, Nov 05
- Why cooking from scratch is the way forward Click here for link, Jul 08
- RT @TelegraphFood: Is organic food really healthier? Nutritionist @fiona_nutrition helps bust the biggest food myths
Click here for link, Jul 02
What others say…
It’s hard to find a nutritionist who cares as much about delicious food as I do but Fiona does. She understands that while I want my food to be healthy I also want it to be delicious so when we worked together on Skinny Weeks, Weekend Feasts she worked with me to make sure the recipes were healthy but stayed true to themselves. Beyond that, she’s great fun and super to work with.
I love working with Fiona because she has that rare ability to marry nutrition, PR and media all together. Her incredible knowledge of nutrition and her creativity makes her a dream for any PR to work with. With her journalism background she always meets deadlines and in my opinion exceeds the brief always.
Stories regarding diet and nutrition can become a little dry if thought, insight and passion aren’t put into them. Fiona packs them in in droves and brings any topic she is commenting on to life.