If you’ve been following along with me, each week we’ve been learning about one of the “50 Women Game Changers,” touted about on Gourmet Online. We’ve met a variety of women with quite a range of personalities and cooking styles. This week’s personality is England’s own, Nigella Lawson
According to AskMen.com, Nigella says of herself, “I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.” She is known as the flirtatious cook with the curves, and she seems to have resonated with both men and women alike. She gives people permission to feel unapologetic about food: loving it, eating it, and relishing it. She licks her fingers, smacks her lips, and seductively opens her mouth to slide food in.
Nigella’s yarn is far from being the rags to riches story like Paula Dean’s. She is Nigel Lawson’s daughter, who was Chancellor of the Exchequer, responsible for economic and financial matters in Margaret Thatcher’s cabinet; and she was daughter of Vanessa Salmon, deceased, heiress and socialite. But. Nigella’s success came by her own labor. Though she earned a degree in Medieval and Modern Languages, she went into journalism. At 23, she went to work at The Spectator writing book reviews; and in 1985, she became a restaurant critic. She moved on to be the deputy literary critic a The Sunday Times, but she didn’t like that role, so she became a freelance author. Her first husband, John Diamond, now deceased, encouraged her and stood behind her, even suggested that she write a book. That book was, How to Eat: Pleasures and Principles of Good Food (1998). She has numerous other books and television shows. See Wikipedia for a list of her shows and awards.
The recipe below is my own recipe for an anti-oxidant fruit salad, inspired by Nigella’s recipe. I selected the following fruits because the all fit into the top 10 category for their anti-oxidant punch. This was determined by researchers at the Human Nutrition Research Center on Aging at Tufts University. They figured this by measuring various fruits for their ORAC (oxygen radical absorbance capacity) Here are their respective ratings: #3 blueberries, #4 blackberries, #5 Strawberries, and #8 oranges.
Hope you enjoy!
Prep Time: 10 minutes
Yield: 2 cups
1 orange, and the juice
½ cup blueberries
¼ cup blackberries
½ cup strawberries
1) Wash the strawberries, blackberries, and the blueberries.
2) Section the orange. (View this post to see how to section an orange.)
3) Slice the strawberries and arrange them on a plate with the orange sections,
the blueberries, and the blackberries. Pour the orange juice over the top.
This recipe is also posted at Full Plate Thursday
Check out what these other great cooks have come up with:
Val – More Than Burnt Toast, Joanne – Eats Well With Others, Taryn – Have Kitchen Will Feed, Susan – The Spice Garden, Heather – Girlichef, Miranda – Mangoes and Chutney, Jeanette – Healthy Living, Mary – One Perfect Bite, Kathleen –Bake Away with Me Sue – The View from Great Island, Barbara – Movable Feasts, Kathleen – Gonna Want Seconds, Linda A – There and Back Again Nancy – Picadillo, Mireya – My Healthy Eating Habits, Veronica – My Catholic Kitchen, Annie– Most Lovely Things , Claudia –Journey of an Italian Cook, Amrit Beetles Kitchen Escapades, Alyce – More Time at the Table, Martha – Simple-Nourished-Living, Jill – Saucy Cooks, Sarah – Everything in the Kitchen Sink