Author: Healthy Diet Tips

An old-school California date shake is definitely not a smoothie. A specialty of Southern California’s Coachella Valley, where date palms thrive in the desert climate, it’s a rich, sweet milkshake that’s spawned countless iterations made with frozen bananas, almond milk, Greek yogurt, or nut butter. This date shake recipe keeps the focus on the dates and store-bought vanilla ice cream.Pitted Medjool dates give the shake its signature caramel-like sweetness and thick texture, while a pinch of cinnamon brings warmth. Our version also adds tahini for nutty flavor and an extra-silky texture. For the smoothest shake, soak the dates in hot…

Meet Lulu Lulu Grimes is Good Food’s head of brand trust, and previously served as our managing editor. “Okra is one of my favourite vegetables. I spent my early childhood in India and grew up eating it as an everyday vegetable – it was easily grown and widely available. In the area of London where I live now, I can buy it both fresh and frozen, and always have a bag of frozen sliced okra in the freezer. I like it fried with turmeric and cumin.”   What is okra?Okra, also known as ladies’ fingers, bhindi or gombo/gumbo, is the…

Combine the paprika with 1 tsp black pepper, the caraway seeds, garlic granules, dark brown sugar and fine sea salt in a small bowl. Sprinkle 2 tsp of the spice mix over the onions, and stir to coat well. Sprinkle the rest of the spice mix all over the pork, making sure to rub it into the cuts you’ve made. Sit the pork on top of the onions, then roast in the oven for 20 mins until the skin has puffed up. Pour the cider into the tin around the pork, scraping up any caramelised bits, then cover the tin…

Put all the fresh mushrooms in the pan over a medium heat. Season with a large pinch of salt, stir, then cover with the lid and cook for 5-6 mins, shaking the pan halfway through, until the mushrooms have started to release their water. Cover and continue to cook for 12 mins, shaking halfway through again, until all their water has been released. Cook for 4-5 mins more, stirring well, until the water has evaporated and the mushrooms have darkened and are browning and reduced in size. Stir in the remaining butter, the garlic, cooked shallots and chopped porcini, seasoning…

The Good Food podcastMusical comedy duo Flo & Joan join us to talk food, family, life on the road and the stories behind their latest shows. They reveal why the thought of Andrew Lloyd Webber turning up to their one-man musical is the stuff of nightmares, how they created a new show using another band’s abandoned setlist, and what it’s really like performing and eating your way through Edinburgh Fringe.Plus, we hear about a spectacular cooking disaster involving a fistful of cloves, mushroom soup with unfortunate consequences, an alarming relationship with crisps and the secret to a properly good bacon…

Preserve the flavour of sweet summer and autumn fruit in jar with our best ever jam and jelly recipes. Make the most of homegrown produce, forage in the hedgerows, or buy what’s good value because there’s a glut. Or, if you live near a suitable farm then there’s the option to PYO. Read on for Lulu’s top tips for making jams, jellies and preserves.Meet Lulu Lulu Grimes is GoodFood’s Head of Brand Trust and previously served as our managing editor. She makes jam every year using the fruit from her loganberry which she grow in a pot in her very…

August is summer’s last hurrah. Autumn might be around the corner, but there’s still plenty of brilliant seasonal produce to enjoy. This month’s midweek meal plan is built for exactly that moment: five recipes for two, all on the table in under an hour, with most ready in 30 to 45 minutes.These recipes have been carefully selected by our editors to pair late-summer produce with bold, reliable storecupboard flavours. Gochujang, garam masala, sherry vinegar and capers do the hard work throughout the week, building depth and complexity without long ingredient lists or complicated techniques. Courgettes, broad beans, broccoli and tomatoes…

Healthy cooking doesn’t have to be complicated. In fact, often the simpler it is, the better it tastes. In Good for You, Test Kitchen editor Rebecca Firkser shares feel-good recipes for any day of the week.A sandwich is one of those things you may think you don’t need a recipe for. And for your average PB&J or turkey and cheese, you probably don’t. But when it comes to veggie sandwiches, things can get complicated. Do you want to lean in the direction of a California veggie, with avocado, sprouts, and chèvre? Perhaps something warm, like an eggplant panini? Or a…

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.Also known as le Parisien, a jambon-beurre sandwich is as simple as it gets. A fresh baguette, ruffles of salty ham, and a layer of butter so thick that, when you bite into it, teeth marks are left behind (sometimes also a swipe of Dijon mustard or scattering of sliced cornichons or both is added). This is an audacious vegetarian version—which is to say, entirely untraditional and a…

Preserve the flavour of sweet summer and autumn fruit with our best ever jam and jelly recipes. Make the most of homegrown produce, forage in the hedgerows, or buy what’s good value because there’s a glut. Or, if you live near a suitable farm then there’s the option to PYO. Read on for Lulu’s top tips for making jams, jellies and preserves.Meet Lulu Lulu Grimes is Good Food’s head of brand trust and previously served as our managing editor. She makes jam every year from her loganberries which she grows in a pot in her very small back garden…