STV Glasgow The Riverside Show


Cooking on the The Riverside Show – STV Glasgow

STV Glasgow The Riverside Show

The SECC, (Scottish Exhibition Conference Centre) Glasgow is hosting the first ever Vegfest Scotland event on 5/6th December.

As Bill and I will be presenting at Vegfest I was delighted to be invited to teach a Vegan Dish live on STV Glasgow The Riverside Show.    This is a daily programme running Monday to Friday 7.00p.m. to 8.00p.m.

It was delightful to join the presenters Jennifer Reoch and David Farrell on this very popular television show who were also celebrating scooping best Entertainment Programme at the Mind Media Awards! We had fun creating a tasty wild rice and cranberry dish served on top of a bed of freshly steamed greens.

You can watch me cooking on the video link here in two parts; fast forward to the first part at 11.12 on the timer and the second part is at 22.00


Stripping the Kale

2015-11-17 11.36.16 (1)

Wild rice With Cranberries


Thanks Jennifer & David

Cavolo Nero

Organic Kale







I look forward to returning to cook more fabulous dishes on The Riverside Show next month.  I also presented Jennifer and David with a copy of my book ‘Macrobiotics for all Seasons’.  Thanks to Rachael and Innes for their direction on the set and for making me feel so welcome.

This recipe I made with Jennifer and David can be served as a side dish as part of your Christmas menu.

Wild Rice with Cranberries

1/4 cup extra virgin olive oil
1/4 cup orange juice
2 tbsp. grated orange zest
3 tbsp. maple syrup
1 tbsp. Dijon mustard
2 cups wild rice
1/2 cup pine nuts (lightly toasted)
1/2 cup dried cranberries
1/2 cup fresh mint, finely chopped
Spring onions, white and green parts very thinly sliced

Whisk together oil, orange juice, orange zest, maple syrup, and mustard in large bowl and set aside for flavours to develop. Cook the wild rice until soft but still has a bite.  I used two cups of water to one cup of rice.  Drain rice and fluff up with a fork in a large mixing bowl.  Add the pine nuts, cranberries, mint, and spring onions. Pour over the dressing and toss to coat.  Serve on a bed of steamed greens or salad greens.

In good health



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