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 ›

Miller Green is proud to be a 2018 Crumbs Awards Finalist – set up to celebrate the awesome food scene in Bristol & Bath, places are hotly contested. Find out more on the Crumbs Awards website.

Today:  Spinach

Sally Beare, dip BCNH

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

  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 ›