How it all started…
Hi, we’re Paul and Joanna, the proud new owners of FruitnVeggie.com. We are all about fruits and vegetables recipes, presenting garden and food experts, and explain how to read food headlines.
It’s neither vegetarian nor vegan based. We love fruits and vegetables.
However, we’ll also trow some food headlines and article, pages analysis (best X,Y,Z) with some comments, explanations and best choices when buying kitchen utensils and various home appliances. We like to share unique food recipes, we’re sure you’ll love.
It would be great to hear from you, so please drop by and say hi in the comment box on any of our posts, blogging is a two-way street!
We’re hoping to continue to share with you the great ideas, tips and tricks that Eve has been sharing with you since the website launched back in 2013.
Here’s just a bit about us both…
We live in Hampshire, England. Just 30 minutes from London. The town we live in is urban, but we are fortunate to be surrounded by lush rolling countryside and quaint little villages, not to forget lots of lovely country pubs.
We live here with our beautiful 11-year-old black Labrador Yogi; a true foodie (with great taste) in his own right. He also follows a strict timetable, that we can’t miss. Promise, he’s very, very on the dot. Every time we are late (few minutes) on his food time, he will come to you and give you the look. Yogi loves all fruits we can give him.
Perhaps, he should have his own section on this website.
I was brought up in Hampshire, but have also lived in Surrey and London. Half English, half Scottish, and I love great food. For me, it is one of the greatest pleasures in life.
I am a pescatarian, so as a result, I’m always trying to find exciting ways to eat delicious food without added meat.
Joanna loves Yogi( our lab), traveling, horse riding, Yoga, Zumba and binge-watching on Netflix Box-Sets!
I’ve been living in England for 16 years, but previously I lived in Paris, France and on the superb coast of Portugal, just 30 minutes from its capital Lisbon.
As a result, I have been fortunate to have been surrounded by delicious fresh produce and fantastic restaurants. Food is a passion of mine (thanks to my parents and grandparents). I’m not talking about fancy Cordon Bleu, for me the simpler the food the better it is, and I think you can really eat that in the Mediterranean diet.
After my military service, I couldn’t find a job, so I thought to myself, why not working in a restaurant? It would be a great experience, since I love all types of food.
Also, I would follow my two grandma foot (food) steps. Let’s be clear, I am not a culinary graduate, but I am certified in “Food & Nutrition” and I am happy to share the certificate of achievement I’ve received for completing Food and Nutrition course: The Truth Behind Food Headlines from EIT Food on FutureLearn.
What I can say is that I love food and have enough experience under my belt.
So, I went and follow my passion. I was accepted in a Franco Italian restaurant as a waiter, then few weeks passed, and I had to assist the chef (Italian) in the kitchen.
Luckily, I speak Italian too, because it was the only language he could speak. Imagine the disaster, right.
To cut a long story short, I end up, at the age of 23, being Maître d’hôtel, and restaurant manager, but also helping the chef in the kitchen. I was rolling out pizza dough and improving my Italian too (with some extra vocabulary,) if you see what I mean.
Would start work at 9:30 am with a 2-hour lunch break and finish at 12 pm. At the time, I didn’t care much about burning myself and/or suffering from physical exhaustion.
Not only that, but I didn’t care much either about checking the clock and take a due break, as I was dedicated to learn and make good pastas, tiramisu, melanzanas, etc. Funny enough, I had to change my lifestyle and left after nearly 3 years. But, I have tremendous memories from that time. I always end up talking about it. 🙂
If I am honest, I will open a tiny restaurant one day, and it will be a mix of cuisines all together.
Fruitnveggie is my passion, I can express myself, help others and offer ideas. I am learning permaculture, continuing exploring new recipes, and also do fractional work at TheCMO on the side to help pay the bills.
Outside cooking and eating great food, I enjoy travelling, keeping fit (I practice martial arts and trekking, cycle etc.), photography and playing the guitar.
Foods I like most: All types of cuisine, because food is all about cultures, people and their ancestors. I have to eat the following once a month (love all of them) Mediterranean dishes, Thai, Japanese, Indian and many African meals.
A bit more about me: I am 56% Portuguese (Iberian Peninsula), and proud to be sharing multiple DNA’s from Nord-Western Europe (French and Danish essentially) so, that will make me a modern Viking! ;).
I am also proud of my 10% Italian side!
I discovered that food is life, fuel, family time and knowledge. Have deep interlinks with life itself, wherever you go. Following that pattern, If we’re going to have a conversation, we will end up talking a bout a dish, dessert or how to make an energy booster smoothie.
And/or raise awareness about the problem of climate change. We’ll have to talk about the things that matter to us all. Protecting our soil (land), water and sea. But, also find and apply changes and integrate viable and sustainable solutions around us.
Most important, eat well, and sustainably whilst respecting the food producers.
I watched the documentary Kiss the ground and must say I love the way people are reacting to help future generations and strongly recommend you to take the time to watch it.
About the website…
t is neither vegetarian nor vegan based (though many of the recipes will fit into these categories), but will appeal to anyone eating less meat and increasingly putting fruits and vegetables at the center of a meal.
My hope is that we will inspire you to eat good and sustainable food whilst trying new recipes and discover new items in the world of produce!
Have questions or comments? Please share your thoughts or recipes ideas via our contact form.