It’s happening! Our Vegan Starter Toolkit course is taking place at the award-winning Square Food Foundation in Bristol BS4, on Saturday 16th March.
This course is designed to demystify vegan eating and cooking and to provide the skills and knowledge to get you started on the right track – whether you want to go for the full-on vegan lifestyle, have a child who has just announced they are now vegan or are just looking for creative ways to introduce more plant-based food into your diet.
As well as providing you with some great recipes and some nifty knife and vegetable chopping skills, this course will give you the lowdown on plant-based nutrition so you can make sure you are getting an optimally healthy diet.
We have a great line-up of instructors:
Barny Haughton of Square Food Foundation Linda Sims Dip CNM, MBANT, CNHC, Nutritional Therapist Sue Miller and Annabel Hackney of Miller Green – The Veg Kitchen
As well as new knowledge and skills around vegan cooking and eating, you will take home the dishes you have cooked, a booklet of Miller Green’s tried, tested and loved vegan recipes and Linda Sims’s nutritional Guide to Plant-Based Eating.
As the days grow colder and the winter aches and pains set in I find my thoughts turning to turmeric and its wonderful anti-inflammatory properties. A daily cup of turmeric tea is my defence against achey joints. But turmeric does so much more – it’s a true superfood and has a range of nutritional properties which can help slow down the body’s ageing process. In her series on anti-aging foods, nutritional therapist Sally Beare, author of The Live-Longer Diet and 50 Secrets of the World’s Longest Living People explains its amazing properties. Read more ›
Wow! That was fun. We had a ball at the first Miller Green Supper club and, from the feedback we’ve had (and the high spirited noise levels in the dining room) so did our guests.
It’s always nerve-wracking launching a new initiative and we were as nervous as anyone would be. Would anyone come? Would they like the food? Will they get on? Will there be awkward silences? In the event our concerns came to nought. Read more ›
We love chilli. Whether it’s in your face as part of a pokey chilli con veggie or just the subtlest little kick in an otherwise cooling cucumber and mint raita, it is has a taste personality all of its own. It also has a range of nutritional properties which can help slow down the body’s ageing process. Nutritional therapist Sally Beare, author of The Live-Longer Diet and 50 Secrets of the World’s Longest Living People explains. Read more ›
Meet our new blog contributor, nutritional therapist Sally Beare.
We are delighted to welcome Sally as an expert contributor to our blog on matters nutritional. As well as being a practitioner, Sally has a keen interest in the role of food in slowing down the ageing process and has written two books on the subject, The Live-Longer Diet and 50 Secrets of the World’s Longest Living People. She has also developed an easy-to-follow healthy eating plan, the Stacking Plan, which helps people to develop good eating habits over 10 weeks by adding one new good habit a week.
In her series for Miller Green, Sally is going to take one plant-based ingredient each month and analyse its health giving, anti-aging properties and its role in a balanced diet. And we are going to come up with a lovely recipe using that ingredient in case you fancy cooking it at home.
In her first blog, Sally is going to tell us all about the health-giving properties of spinach and there’s a lovely recipe at the end for creamed spinach – vegan, of course
Veganuary 2018 has been a record breaker. An incredible 120,000 people signed up for the challenge this year, double last year’s number. And if you haven’t heard of Veganuary you must have been asleep for the last month. Every day there has been some reference to it in the media. In short, the country has been abuzz with news of veganism. Today is the last day, so how have our own Veganuary challengers got on – and will they or won’t they stay vegan?Read more ›
Last week chef Laura Goodman posted a couple of tipsy comments on Facebook and Twitter and reaped the social media whirlwind. “Spiked a vegan a few hours ago” she said on Facebook. “Pious, judgmental vegan (who I spent all day cooking for) has gone to bed, still believing she’s a vegan” she posted on Twitter. Not surprisingly, there was an outcry.
Laura, who co-owns the restaurant with her partner, was bombarded with hate mail and death threats and was forced to resign. Her partner said that Laura didn’t actually put meat into a vegan’s food, but that one of the vegan party herself ordered and ate a pizza which wasn’t vegan.
Whatever the truth, I’m sure Laura deeply regrets her ill-advised post. But what’s going on here? Why is there such hostility to vegans in the restaurant industry? Read more ›
The Miller Green subscription service is a cost effective and convenient way to help you eat delicious, healthy food you don’t want or aren’t able to cook, or just want a healthy alternative to a take-out.
People following a vegetable diet have lower rates of a number of health problems, including excess weight and obesity, cardiovascular disease, hypertension, type 2 diabetes, some cancers, gallstones, kidney stones, constipation and diverticular disease.