Indian Sprouted Bean Salad with Avocado

Gavin WrenRecipes, Salads, Vegan, Vegetarian

Here's a spicy, zingy Indian style sprouted bean salad which has been my default lunch option for a few weeks, because it ticks all my boxes for a great lunch. It's simple to make (once you've got the sprouts), it's ridiculously tasty with the combination of seeds, spices, lemon and chilli, plus it's got a big tick next to all the major nutrients we need. All this alongside it being completely vegan, it really couldn't be more versatile and all satisfying.
Here's a spicy, Indian style sprouted bean salad which has been my default lunch option for the last few weeks, because it ticks all my 'great lunch' boxes. It's simple to make (once you've got the sprouts), ridiculously tasty with the combination of seeds, spices, lemon and chilli, plus it's got a big tick next to all the major nutrients we need. Alongside it being completely vegan, it really couldn't be more versatile and all satisfying.

Social Sprouts
Sprouts say one thing to me. Brussels. I'm not talking about the cosmopolitan city, lying a mere 121 minutes away from London St Pancras, rather the bitter green orbs of distaste which I was deigned not to like well before one had ever crossed the threshold of my trap. Society seemed constructed for little children who Don't Like Sprouts. Perhaps it's their bitter flavour, or perhaps there's an entire social... come and read more...

How To Sprout Mung Beans

Gavin WrenBasic Ingredients, Recipes, Salads, Vegan

Once you've learned how to sprout mung beans you'll be converted to these incredibly nutritious legumes, being crammed with protein, carbohydrate, low fat and high in nutrients, vitamins and minerals. They're fantastic to have in salads and there's a lovely pleasure in seeing them grow as you sprout them over a few days!
Over the last month I've become infatuated with creating hearty, delicious salads for my lunches, based on delightful sprouted mung beans. Salads needs to be wholesome and filling, I have little truck for a bowl of leaves and a dressing, I want something substantial. They need are a good base, a nutritionally sturdy underpinning, hence my love of legumes as the base for my salads this summer. Once I knew how to sprout mung beans, I became a convert to them!
Leguminous Lunch.
I began the summer using tins of chickpeas, kidney or black eyed beans, yet quickly became tired of the tinned burden when shopping, not to mention the space they take up on my shelf. I needed something fresh, healthy and less tinned.

I've been using Mung beans for years in curries and occasional salads, since being introduced to them via some Indian recipes and an... come and read more...

Honey Glazed Celeriac

Gavin WrenRecipes, Side dishes, Vegetables, Vegetarian

Make celeriac the most popular side dish on the table this year with my honey glazed celeriac recipe which sees this vegetable dish dripping with honey and rich, dark caramelised colours. Easily cooked in one pan on the stove, this vegetarian dish is just as good served up next to a piece of fish or meat.
Today I’m having a reflective look at my life before launching into the recipe of the day which is honey glazed celeriac. This is a true barnstormer of a recipe that passed my unfailing recipe test… can I eat the whole lot in one go. Without doubt, yes. It’s also an incredibly easy way to make this ugly root become the most popular dish on the table, just chuck it in the pan and leave it to cook down and caramelise into lovely sweet hunks of veg. Digging About in my Past. Whilst bumbling through the archives of my writing yesterday, I happened across an unpublished piece I wrote in the first week of 2016. It’s a quasi-rant surrounding the excesses of Christmas accompanied by a creative piece of photography, one of the few examples where I have composited two images to create the impossible, it’s an image that defies…

10 Garlic Facts All Cooks Should Know

Gavin WrenFood Education, Food Techniques, Recipes, The World of Food

10 garlic facts every cook should know! Cloves of garlic close up with soft natural lighting
Garlic. The ubiquitous garlic bulb as we know it, allium sativum, has found it’s way into almost every country and culture of the globe from coast to coast, across vast continents and is deeply entrenched in the history of our world. That’s because it’s a regular little superstar of a plant, garnering modern scientific recognition for it’s effectiveness against high blood pressure, cardiovascular disease, cholesterol, colds, some cancers and historically was a highly prized bedrock of any medicine man’s cabinet. Simply put, garlic is an excellent tonic for the human organism and without doubt, garlic is here to stay. My top ten garlic facts will help you get the most out of it in the way that I know best; eating it. Garlic tastes fantastic, especially if treated carefully, with respect. Not everyone realises how delicate garlic can be, because its scent and uncooked flavour are anything but subtle, being…

How to get your images accepted on Foodgawker

Gavin WrenFood Blogging, The World of Food

how to get accepted on foodgawker
‘Unfortunately, your post titled
“The most awesome food photo I’ve ever taken”
was not accepted.’ Sound familiar? Those words must echo emptily in the inbox of food bloggers all over the world, sliding into your e-mail surreptitiously amongst all the other highly important mail like discount codes and contact form spam advertising SEO services. I’m particularly lucky that Foodgawker e-mails normally arrive around the time I get up here in the UK, which is a lovely wake up call for me. Getting your images rejected from Foodgawker is part of the growing process of building a blog, and learning how to get your images accepted on Foodgawker is another part of your development. The three pillars of Foodgawker Over the last 10 months I’ve submitted about thirty images to Foodgawker, running at almost exactly a 50:50 accept/decline ratio. Over that time, my photography skills have developed and improved and I’ve…

VIDEO: How to peel a prickly pear

Gavin WrenFood Techniques, The World of Food, YouTube Food Videos

How to peel a prickly pear
It’s the pear necessities Prickly pears are a dangerously spiky fruit occasionally seen in the shops during Autumn, with vicious little hairs on their outer skin which stick in your hands. However the fruit inside is delicately sweet and quite different to most other fruits. I have to admit that previously I had no idea how to peel a prickly pear, but after working through a bit batch of these fruits, I’m well versed in it now, so thought I’d do a quick video to help you all out! See below for my quick, silly, instructional video. Enjoy! #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; } /* Add your own MailChimp form style overrides in your site stylesheet or in this style block. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. */ My unique perspective on food, once a month. * indicates required Email…