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

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 ›