Chicken Shawarma

This mildly spiced chicken shawarma makes an excellent addition to a mezze meal. Serve with Israeli Salad, and hummus and pita on the side.

Prep time: about 20 min
Refrigeration time before serving: 2-12 hours 
Yield: serves 6

Adapted from a Nigella Lawson recipe


12 skinless, boneless chicken thigh fillets
2 lemons
4 garlic cloves
3 bay leaves
2 tsp cumin
2 tsp paprika
2 tsp sea salt
1 tsp chili flakes
A good grind of black pepper
Approximately 100 ml olive oil
1 head of iceberg lettuce


Put the chicken thighs in a medium-sized mixing bowl. Grate the lemon zest into the bowl, using a box grater or microplane grater. Then cut the lemons in half, juice them using a juicer or squeezing in your hand, and add the juice to the bowl. Crush the garlic cloves using a garlic press and add to the bowl. Add the bay leaves and all of the spices. Pour in enough olive oil to cover the chicken, approximately 100 ml. Mix well, cover and refrigerate for at least 2 hours and up to 12 hours, stirring from time to time. 

When you are ready to cook, take the chicken out of the refrigerator. Preheat the oven to 220 C. Transfer the chicken and marinade to a roasting tin, ensuring the chicken fillets lie flat in the tin and do not overlap.

Cook for 30 minutes, turning the chicken fillets over halfway through. 

While the chicken is cooking, prepare the iceberg lettuce. Rince under the tap, then remove and discard the outermost layer of leaves. Slice the lettuce into fine shreds, and place in the serving dish to form a bed for the chicken. 

When the chicken is done, serve on top of the lettuce, either whole or sliced into strips. 


Brain Food 2015 Holiday Gift Guide

There is no denying the holiday season is upon us! Are you still struggling to find the right gift for the health-conscious food lover in your life? Here are a few suggestions from Brain Food HQ:

Global Knives


These are my all-time favorite knives. They are not cheap but I like to think that they will last forever (if only I could convince my family to NEVER put them in the dishwasher). For those of you in the UK, Ocado is doing a special on Global knives at the moment, 1/3 off selected models. I particularly like the Santoku knife pictured above and this all-purpose kitchen knife.

Jamie Oliver’s Everyday Super Food


We loved Jamie’s latest TV series on healthy eating and can’t wait to get tucked into the cookbook. Anyone for Roasted Carrot & Squash Salad with Millet, Apple, Jalapeno and Pomegranate? A few other cookbooks we loved in 2015 are Hemsley & Hemsley The Art of Eating Well, The Heal Your Gut Cookbook (for those of you following the GAPS diet) and Miss South’s Slow Cooked.



So, I’m not about to tell you that chips/French fries have suddenly become a health food. However, if you do like chips and want to eat them from time to time – personally I am partial to the occasional moules-frites – the Actifry is definitely the way to go. Using just hot air and just one spoonful of oil (or duck fat also works fine, in my experience), in 30 minutes the Actifry delivers perfectly crispy chips with no mess or fuss. In fact it is easy and safe enough for older children to use.


Festive hampers are a popular gift here in England. For a healthy twist on the tradition, try Planet Organic’s paleo “Caveman Hamper” or Sous Chef’s “Raw: Botanical Cuisine Starter Kit”.

Cooking Class

For that special person who has everything, why not give the experience of a cooking class? Waitrose cookery school offers a great selection of classes including “Basic Knife Skills”, a good complement to those Global Knives, and Divertimenti offers an incredible range of classes. Or book a Brain Food cooking workshop. I have two GAPS workshops coming up in early 2016, GAPS for Breakfast on January 20 and GAPS on the Go on February 10. Hope to see you there!

Happy and healthy holidays to all, and thanks for following my blog!




Autumnal herb walk on Hampstead Heath

heath foliage

Last spring I went on a fascinating “herb walk” on  Hampstead Heath with medical herbalist Katharine Locke of The Herbal Human (you can read my blog post about it here or on The Herbal Human website). I found it so interesting to learn from Katharine about how common plants and berries have been used over the centuries as herbal remedies.

Katharine wanted to show me just how much the plants and berries on Hampstead Heath vary with the seasons, so a few weeks ago we met for another herb walk. It was the day after a very large storm, so quite a few trees were down but otherwise the plant life appeared to be mostly undisturbed.


Katharine explained to me that in herbal medicine, autumn is all about berries and roots. She pointed out the various types of berries as we went along, starting with rosehips. These are a bright shade of red and were plentiful on the Heath.


Rosehip berries are used in remedies for osteoarthritis and are also valued for their high levels of vitamin C. In the past, before imported fruit became readily available, rosehip berries were often used to make a syrup that could be consumed in winter months as a vitamin C supplement. I tasted a berry – not unpleasant, but not terribly flavorful either.

hip bite

Hawthorn berries – a slightly darker red than the rosehip berries – were also plentiful. We had already spotted hawthorn on our herb walk last spring, when Katharine explained that hawthorn can be used in herbal remedies for heart conditions. It is thought that hawthorn plays a role in strengthening blood vessels and reducing blood pressure as well.


We also found sloe berries on our walk. Sloe berries are used for medicinal purposes of a different kind: foragers collect sloe berries to make sloe gin, a popular British wintertime tipple.


Foragers also look out for sorrel, which has a lovely lemony taste and is delicious in salads (although Katharine points out it should be avoided by gout sufferers).

blade leaf

I enjoyed spotting the different types of berries with the touches of color they brought to the landscape, but Katharine also wanted to show me the various plants that grow on the Heath throughout the winter. Katharine described nettle as a “miracle plant” because it grows year round, is very nourishing as a food, and in herbal medicine nearly every part of the plant is used: the seeds, the leaves, the roots and the stems.

minty leaves

We also found chickweed (stellaria media). Chickweed is rich in minerals and trace elements including iron, magnesium, manganese, silicon and zinc. It can be juiced and used for skin conditions, both taken internally and applied externally to relieve itching. It can also be used to make a tea. We’ve had a fairly mild autumn here in the UK, which probably brought out a new growth of chickweed.


Katharine pointed out wood avens, now considered a troublesome weed. However, like many “weeds”, it was at one time a valued herb called herb bennet or blessed herb (herba benedicta), used in herbal remedies for the digestive tract, for diarrhea and fungal infections, and as an antiseptic for the mouth and throat.

mystery leaves

It was another fascinating day on Hampstead Heath, and I came away excited to have deepened my knowledge of local plant life and how plants have been used by the community over the centuries.

heath view