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My Top Tips For Throwing The Perfect Party

My top tips for throwing a party – whether that’s 8 people or 18 – is all about getting your guests to get involved and keeping things SIMPLE.

 

Bring a bottle

You don’t need to be making gin and tonic with a twist for 20 – if your guests bring a bottle, as most people always do, the law of parties means that you will always end up with pretty much as many bottles as you served in the first place.

Make a communal cocktail

If you really want to pop something on the table to water your guests, try making a punch that everyone can help add to as they arrive. Tell them it’s a lucky punch so they just need to bring a dark or a white spirit and fruit juice.

If you are house proud then just enforce the bubbles only rule – whether its Prosecco or champagne – keep it bubbly (maybe with a touch of cordial to add in to glasses) and I promise everyone will be happy!

For the non-alcoholic option I always serve elderflower cordial with mineral water, loads of ice and lots of mint. Its so fresh, it will make every party go off with a zing in its step – even a tee-total one!

Fabulous florals

Setting the table, terrace/garden or your living room for a
 party is a magical way to get the mood just right. Fresh flowers – either from
 a florist or just picked from the garden in a small jar – are a fabulous way to make things sing for an event.

Fresh flowers are ideal from Spring to Summer but equally bare twigs, 
fresh rosemary, branches and pine cones dressed with a bit of sparkle are great to use from October onwards through all those dark winter months.

Mix and match

You don’t need matching cutlery or tableware – you can pick up some beautiful platters and bowls from flea markets for next to nothing. Stash them away in a cupboard and then pull them out for your party and hey presto – you will look like a prop stylist has popped into set your whole event up.

Luscious linens

If you use linens then take the time to iron them – its so simple but it makes guests know you care – I would rather have a paper napkin any day than some creased old bit of cloth sitting on my lap.

Keep everyone watered

Make sure you have enough chairs, and enough glasses and lots of bottles of water on the go at all times – no-one wants to have to clear up the drunk at the end of the night!

 

Don’t let throwing a bigger dinner or event become a headache
. And remember: you are the host. Your guests will look to you for the lead – if you aren’t having fun and socializing with everyone, then how can they? If the host or hostess is having fun, so will your guests. I guarantee the party will always go with a swing.

Do you have a top tip for hosting parties? Tweet them to me!

Parties? What’s NOT to love?

Cooking and eating with your nearest and dearest ones is truly the best and most real way to connect socially.

It’s something that’s written into our human DNA. Eating has always historically been a communal activity in every society – when those grizzly hunters back in the dark ages had gathered all they could, they would of course all come back to the fire for a get together over a lump of (very) chargrilled meat!

Only in the last 15 years or so has eating become such a solitary activity and one completely divorced from the actual act of preparing food. Everyone is using Apps to dine to such an extent that the very thing that was meant to free us is now keeping us captive… and taking our kitchens hostage at the same time! I want us to all to say enough – and to claim back our ovens and go back the way we used to eat – at a dinner table with friends and family (and cutlery and plates…call me old fashioned!) with food, created with love in our own once abandoned kitchens.

Part of the beauty of cooking is that is forces us to slow down. You can’t rush roasting a chicken – unless you want to risk salmonella – it simply takes as long as it takes. Learning to accept and enjoy that natural, slower pace, so different from the instant gratification we expect in the iPhone age – its so healthy for our minds, as well as our bodies and our souls. There is a deep satisfaction that comes from the food we make ourselves and serve to others, and that feeling isn’t something you can order on any old app!

When you cook your own dinner you know exactly what is going into it – there is no secret pot of MSG hiding in your cupboard – you know how much salt and how much sugar you use. Cooking is all about taking control back over our diets and our lives in general and removes so much of the anxiety attached to our food choices. It is much easier to discover the foods that make us feel good – as well as the ones that don’t – when we are more connected to cooking them. I know it’s a cliché, but finding the correct diet for you is all about getting the right balance – and that starts with re-introducing yourself to your kitchen.

The answer to so many of modern life’s problems really comes from the inside out – and changing your what and how you eat can truly transform your life. Eating amazing food offers us the ultimate party to which we can invite all our friends and our family – and of course, the most important person, our self.

The trouble with Lyme disease…

I caught Lyme disease when I was ten years old.

My family had just moved from Upper East Side in New York City to a small town in the heart of Connecticut – one that was bucolic and picturesque, but within whose dappled woods and nature preserve, lay a hidden epidemic of ticks.

There is so much debate about Lyme disease, whether in the media or even amongst doctors. No one can seem to agree on what treatments are best, for what length of time, or even whether Chronic Lyme disease even exists. I can only speak from my own experience with Lyme Disease – I got very sick and for a very long time.

How I caught Lyme disease

Lyme disease is caught from ticks – a very nasty little thing called a spirochete, a type of bacterium that can affect any organ of the body. That tiny little monster caused me a huge amount of pain for almost a decade of my life as a child.

I caught Lyme at ten, was finally diagnosed at eleven, and didn’t really re-join the world as a “healthy” individual until I was eighteen.

Lyme disease symptoms and treatment

Most people get a bull’s-eye rash when they get bitten: a clear sign of Lyme that makes it easy to catch early and treat successfully with a short course of antibiotics.

But if like me, it goes undetected and untreated, the results will be deep and long lasting. I began with the traditional antibiotics, but when we realized they were not working and my migraines, fatigue, and muscular pain was getting worse, I missed increasingly more school and saw increasingly more doctors as my poor parents tried desperately to seek a cure.

Trying the strongest antibiotic treatment possible, I had an IV inserted and underwent daily IV antibiotics for 6 months. The treatments were exhausting and unfortunately, unsuccessful, and having an IV made having any sort of normal life pretty impossible. I missed so much school that I had to be homeschooled with a tutor and was unable to continue any of my favorite activities, like gymnastics or tennis.

Unfortunately, the IV and traditional treatments weren’t helping and I was taken completely out of school to undergo hyperbaric oxygen therapy for six months. That means for an hour every day, somewhere deep in the Berkshires in Massachusetts, I would sit in a chamber that would simulate the high pressure environment of well below sea level and I would be pumped full of oxygen.  This is normally something done by super athletes, scuba divers with the bends or firemen suffering from severe smoke inhalation …I was a fifteen year old kid. It was definitely one of the more surreal experiences of my life to say the least.

Discovering cooking

The one light in this dark period was that in spending so much time sick at home with none of my usual hobbies, I discovered my new hobby – cooking. It started with watching the Food Network every day and turned into being inspired to try and recreate these delicious recipes on my own.

While I didn’t have the energy for athletic endeavors any more, I found that on my good days I was up to baking a cake or even cooking a chicken dish for dinner. Cooking, especially baking, became my favorite distraction from the daily realities of Lyme disease and gave me a sense of satisfaction, of accomplishment on days that I wasn’t able to do much else.

Going gluten-free

Eventually I went to see a Lyme disease doctor who also practiced Naturopathic therapy. It was he that suggested going gluten-free, along with prescribing weekly antibiotic injections (again) and a fully sugar-free diet to boot, pretty much eliminating everything I wanted to eat as teenager and crippling my hobby of baking.

Back then, following a gluten-free diet was not easy. There were very few GF brands like there are now and no Whole Foods that stocked GF foods or ingredients. I remember making the same batch of gluten-free and sugar-free brownies over and over, because there was nothing else I could find to make. But I stuck to it and after about six months, started to feel better.

Being an impatient and shortsighted teenager, once I started to feel better, I figured I could lapse back to my “normal” diet and stop being so restrictive. Which led to another return of symptoms. Luckily, at this point, I had finally found the right mixture of medicines that worked for me and was on a program of antibiotics that would lead to finally being cured of Lyme Disease. So despite returning to eating gluten and sugar, I felt better.

It would take the better part of another decade for my health to again deteriorate so badly that I was forced to completely eliminate gluten from my diet. But despite my return to a “normal” diet for so many years, that first brush with gluten-free eating and the effect it had on my health taught me a lesson that I always have carried with me. It planted the seed for my later interest in the relationship between diet and overall health that is one of my passions to this day.

As my diet changed so did my health, and ultimately my relationship with food.  Even though being sick for so long was definitely not an ideal adolescence, in the midst of my worst times I discovered my passion for cooking, which is something I will always be grateful for.

I know that many people come to a gluten-free diet because of illness, seeking some relief, whether that is celiac, Lyme disease, arthritis, or any of the many many other autoimmune diseases that are so crippling.  I hope that my journey might inspire you. Things will get better; I am testament to that very fact!

Why I STILL Love The Smoothie! 

I know kale smoothies are so popular now that they seem to be almost the default option for smoothies. The new standard.

Packed with pulverized greens, and maybe some spirulina, their vibrant color screams of health, much like their also-ubiquitous cousin, the green juice. And while I enjoy them 
myself from time to time, I feel like the focus on having a healthy “green” smoothie has made people forget how delicious smoothies can really be.

Many of the tastiest smoothie ingredients must be omitted from green smoothies, lest they taint their pure color and turn them an unappetizing brown. I love making all different types of smoothies – they can be a great breakfast or satisfying, even indulgent snack. But 
I also want them to be super delicious, not just green and pure. I also feel like the green color can trick people into thinking smoothies somehow don’t count as food, or somehow don’t have calories. Which is not the case at all. While packed with great ingredients that have healthy fats, vitamins, antioxidants, fiber, and natural sugar, they don’t somehow lose their caloric value by being pummeled in a vitamix.

That’s why I prefer to have smoothies to start my day. I can load them with all my favorite breakfast foods and fruits and have a delicious and filling treat. One of the best things about smoothies is they are the perfect vehicle for any healthy ingredient you’re trying to get into your diet, and don’t really enjoy eating otherwise. I love loading my smoothies with everything from maca powder to bee pollen, protein powder to probiotics.

While I love throwing whatever I happen to have on hand in my blender,  this is my go-to smoothie to start my day because 
it appeals on every possible level – its has a delicious creamy texture from the banana, coconut milk and yogurt, gorgeous blue-purple color from the berries and acai, and is super healthy from being packed with antioxidants and probiotics!

I swear by this smoothie as my morning beauty elixir. Starting the day with a huge dose of probiotics makes such a difference to your skin and overall health its kind of unbelievable. More and more research has been showing how huge the link is between gut health and our immune systems and overall health, which is why probiotics are so important. My skin has always been a sort of barometer of my health – if something is off internally it immediately sets off which is super fun.

On the plus side though, when I am treating my body well that shows through a glow my skin gets to it. Apart from going gluten-free, the biggest change in my skin I saw related to my diet was when I incorporated probiotics into my daily regime.

There are lots of probiotics out there, but my absolute favorite for giving me that healthy “glow” is literally called Glow Probiotic Powder by the Beauty Chef – it really does what it says! While the powder looks brownish in its jar, it turns a bright purple color when added to liquid, which makes it especially perfect for this smoothie. I love that I can drink something so delicious for breakfast and know that its also improving my gut flora, skin, and giving me energy for the rest of my day.

Probiotic Smoothie

Ingredients:

Beauty Chef Glow Probiotic Powder

Blueberries

Banana

Almond Milk/Coconut Milk

Coconut Milk Yogurt

Frozen Acai

Method:

Put all the ingredients into your blender and whisk.

Have you tried a probiotic in your diet?