wholefood kitchen

The ‘Adam & Eve’ Salad, as prepared by the  L’eau a la Bouche café on Broadway Market. A delicious combination of Goats Cheese, Fig Relish, Tomato and Mixed Salad Leaves with a Vinaigrette dressing and freshly ground Black pepper.

A colourful dish of panfried Salmon with Mirin & Toasted Nori strips, Short Grain Rice, Rainbow Chard sauteed with Shoyu and Sesame Seeds, Blanched Cauliflower with a Tarragon Vinaigrette, garnished with scallions.

A wonderful Falafel platter served by the Chai Organic Café at the Buddhafields festival. Falafel, Bulghur Salad, a rich Carrot, Pepper & Tomato Sauce, Olives, Green Salad and Pitta Bread finished off with a Tahini dressing.

The view outside the tent, one Buddhafields morning. A freshly brewed Genmaicha tea to accompany a breakfast of Granola, Stewed Apricots, Prunes, Plums & Almonds and a splash or two of Oatly milk. Buddhafield is a collective of Buddhists involved with the Triratna Buddhist Community and the Buddhafield Festival they run annually is a quite simply unmissable event. A rendezvous for those endeavouring to live with an open heart, in community. This year’s theme: ‘A Force for good in the world.’

Some flavours of my time spent in Rimini, on the Italian Riviera. An easily rewarded search for simple, delightful Italian summer fare.

A simple cheap lunch of Insalata Italia, Spiedine di Calamari and a side of Peas with Ham.

An evening meal of Seafood Tagliatelle…

…followed by a cool lager, with the view of the beach from the restaurant.

…and the sights at sunset along the promenade.

A summer plate of deep fried Tofu and Salmon Croquettes with Toasted Nori, Onion, Ginger & Sesame Seeds; Blanched Cauliflower Salad with a Taragon Vinaigrette; Raw Beetroot and Carrot Salad with Cranberries and a Lemon Dressing.

Two homegrown strawberries, freshly plucked from the garden, adding a splash of colour to my morning bowl of Muesli. I experience the joy of eating straight from the garden, and a different sense of appreciation for food, with the intimate knowledge I have of the  journey that has taken place, from garden to plate. A humble sense of appreciation, tenderness and gratitude.

Summer BBQ experimentation: A colourful array of Peppers marinated in Olive Oil, Sea Salt & Shoyu, then chargrilled over some hot coals.

Fresh Squid marinated in Lemon Juice, Sea Salt, Olive Oil, Garlic & Green Chillis, then cooked in a pan over hot coals.

A tasty Dashi broth fior lunch made with Kombu and Shittake Mushrooms, then Carrot matchsticks, Garlic, Ginger, Scallions and Oyster Mushrooms sauteed in Olive Oil, Garlic and Sea Salt. Mirin and Shoyu and some Light Miso added at the end of cooking. Garnished with Toasted Sesame Seeds.

You’ll never buy commercial hummus again. This is so simple, quick, easy and delicious. A can of Organic Chickpeas, drained and rinsed. 1 clove of Garlic, chopped. A good pinch of sea salt. A tablespoon of Tahini. Hot water. Lemon Juice, Olive Oil. Then your choice of Fresh herbs (Coriander, Basil, Parsley) or maybe Sundried Tomatoes, Cooked Beetroot for flavour and colour. Blitz in a blender, add more Olive Oil, Hot Water, Lemon juice or Sea Salt to taste. Easy as 1, 2, 3.