Healthy Food Guide is a small format print magazine with easy and accessible recipes and healthy advice. With so much conflicting and misinformation out there on diets and health, it’s great to see something in print (and online) that is written by qualified industry exports.
Niki Bezzant is the Editor-in-Chief Healthy Food Guide and she also contributes regularly to newspapers, TV and radio as well as blogs. With 2 cookbooks under her belt, I was excited to pick her brains on all things foodie. Below are her answers to the tasty questions I cooked up for your enjoyment.
Describe your magazine:
Healthy Food Guide is about making healthy eating easy and enjoyable. We don’t believe in fads; we do believe in common sense. We do a lot of work so you don’t have to – all you need to do is cook our recipes and enjoy.
What is the most popular feature in Healthy Food Guide?
Our ‘5pm panic’ quick dinner ideas are always popular. And people often comment about how much they love the back page: ’10 things we’ve learned’.
Name your favourite comfort food:
Really good, plain potato chips are my favourite treat.
What did you have for breakfast?
2 boiled eggs, grainy toast and Marmite and a cup of green tea.
What is the most delicious thing you’ve eaten this week?
A vege-packed shepherd’s pie – it was a perfect hearty winter dinner.
What is an underrated ingredient?
Carrots. They’re so great cooked or raw; they can be used in sweet or savoury dishes; they’re really versatile AND they’re always cheap.
What are 3 sources of inspiration to you?
I’m inspired by the writing of people I admire in the world of food and nutrition; people like David Katz, Tim Crowe and Michael Pollan. People with big brains who are very adept at expressing complicated things in simple ways.
I’m inspired by our HFG readers who are so lovely and are always talking to us and sparking new ideas.
I’m always inspired when I travel, even if it’s local – there are so many food ideas in the world and there’s nothing like eating your way through them.
…and your favourite dish there?
Yaki nasu – eggplant with miso, ginger and sesame cooked on the robata grill until it’s meltingly tender and delicious.
There’s a potluck dinner tomorrow night, what are you bringing?
A big interesting salad – maybe a colourful slaw with lots of textures from seeds, nuts and crisp vegetables with a tangy dressing.
What is your most memorable meal?
I’ve had many, and they’re almost always about the situation and the company as much as the food. An example would be a very, very simple meal of onion soup, Tuscan bread with olive oil, and red wine, which we ate with our host family in a small village in Tuscany, under the eaves of a medieval castle. It was nine years ago. There were about ten people at the table. We didn’t share a common language but we did share a love of food. It was such a lovely evening that I remember vividly still.
Image used with permission from Healthy Food Guide.