Revive the senses through feel-good food. Just do anything food-wise, no matter how small, that makes you zing: pour hot water over fresh herbs for a fragrant tea; buy a whole organic pumpkin for a kitchen table centrepiece; thank a farmer at a farmers' market; put your hands on warm earth; spot a local rosemary bush; snag some for your lamb roast or your hair (Why not? Go nuts!); and comment to share your feel-good spring snippet. If stuck for ideas, mine are yours. Let's unite in support of feel-good food and ethical food practices. Thanks to all too who supported my Spring Feel-Good Food Project. I had a blast! While my food interests are diverse, so is my food writing history (and lifestyle freelance writing and corporate writing, yada...). Please see below right and my new FoodLit Website. Yeah! Please also subscribe for occasional food-fuelled news, ventures and opportunities.

Tuesday, 11 October 2016

Getting Good 'n' Grassy. Day 41, 51 To Go...

Grab a bunch of greens and get good and grassy - at least a few times a week. While this lot's from the garden, they don't have to be. When it comes to eating well, doing the best you can do is all you need do.

There's a lively mix in here: chicory (a bitter green popular with, yes, the Italians); coral lettuce 'borrowed' from a vacant property nearby, though I'm not sure how I'm going to give it back; and perennial rocket (so it grows all year round, admittedly not that prolifically, but it's a punchy little pocket rocket, so a little is enough). 

Then the herbs come out to play - and tonnes of them. I don't sprinkle herbs; I lash them on: parsley, mint, basil-mint and Greek basil, another perennial that's a good substitute while we wait for the real basil.

Dress with the best, masticate, ruminate and appreciate the earthly flavours. 

If your idea of a green salad is iceberg with a pale, out-of-season tomato and a few slices of cucumber (so the salad's not even green), don't make this one.

Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storyteller

Because Food Sans Story is Bland

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