Farm-to-table fun

urolithin A for endurance and longevity, tahini cashew cookies

a marriage of tahini and cashew, recipe below

Food news of the week:

Back from Devon, where the farm-to-table movement is a thing at Riverford Field Kitchen, for today’s restaurant of the week. Last weekend, I had the privilege of visiting Sunday in Islington for my favourite french toast of all time. It’s consistently well-saturated, just the right amount of eggy, reliably soaked in yoghurt, and bananas coated in a hard caramel that shatters under your knife. Lucky girl, lucky days.

behold: said french toast, from Sunday

Science of the week:

I call anthocyanins the purple compound because they turn everything purple. New research on this health-promoting antioxidant group, found in purple cauliflower and purple corn, alongside more common things like blueberries, increase the expression of tight junction proteins and thus improve the integrity of our intestinal (gut) lining. They also stop inflammation (stress mode in the body) by inhibiting the pathways that provoke it, which, when chronic in nature, leads to disease and is basically disaster for the body.

Insight of the week:

I came across this a while ago and am finally mentioning it here– Mitopure contains this special compound Urolithin A, which triggers the innate repair mechanisms in your cells, to boost your energy and improve your cardiovascular fitness and endurance. Scientists have conducted an impressive number of trials praising Urolithin A’s benefits for adult metabolism!

Recipe of the week:

Was lucky to have a friend bring some vegan chocolate tahini cookies (pictured just above) to Devon, and they reminded me of a fudgier, headier version of my tahini cashew cookies. I love the combination of different nutty notes with an edge of savoury going on.

Tahini cashew cookies (makes 8-10 medium cookies)

Ingredients

100g butter, soft and at room temperature

160g white sugar

1/2 tsp salt

100g light tahini

1 egg

150g plain flour (optional: substitute half with whole-wheat flour)

1/2 tsp baking soda

1/2 tsp baking powder

50g cashews, chopped

Directions