This recipe has earned its title as Righteous, it ticks so many boxes of goodness, not least ease of preparation. Deb, we thank you. If you have yet to try raw kale as a salad base, then this is the perfect introduction. This recipe includes a great mixture of flavours and textures and can be served as a side or easily adapted as a main. The base ingredients are kale, dried cranberries, toasted pine nuts, olive oil, lemon zest and lemon juice.

This past weekend, I decided to live a little and bought us all a round of bagels. Baby Green was extremely enthusiastic while Mrs Green was a little surprised by my outlandish behaviour. I even had one of the bakery’s peanut butter filled bagels (which I am sure was not a 100% peanut butter). This will probably not become a regular occurrence, but its nice to know that the "indulgent" option is just around the corner.

Last Saturday I ran an ultra marathon organised by Endurance Life in the South Downs, Sussex. It was windy and cold with plenty of ascents and descents. Although the terrain was tough, it was a great experience, and - as is the case with many ultra marathons - a unique way of seeing and experiencing some very beautiful landscapes. The views were spectacular and I met some wonderful people along the way. There are many reasons for why I put myself through these events

It is mid-March as I write this recipe, and the days seem like an overlap of winter and spring. Red peppers and wild garlic are showing up in our weekly vegetable bag along with purple sprouting broccoli and other brassica flowers.

This Thai-inspired bowl of yumminess is sweet, sour and spicy, just as a good curry should be. The silky, creamy and nutritious sauce is made from pureeing cooked squash and leek (crown prince squash in this recipe) with bouillon and a red curry paste.

We are blessed to have a garden in somewhat central London, a privilege that, although appreciated, has been overlooked. Over the past 5 years I have been eager to develop a smallholding for the growing of vegetables and fruits, and a somewhat presentable and inviting garden to look at and to spend time in.

This is a recipe that really excited us as we were developing it. Transitioning away from cheese was not easy, and how on earth were we to survive without pesto? We are still alive and actually prefer this cheese-free version. As we tend to have one-plate meals, and I devour pretty impressive amounts of pasta, it is nice to have a pasta sauce option  that does not leave me feeling like I have just over eaten, even if I have.

Tacos and burritos, so tasty, so comforting, so nutritious and so easy. As usual, these are more closely related to a wrap than to their authentic namesakes. But, whatever, we love them and try to have them as often as possible. They are simple to make and very satisfying.