Welcome to wholefood kitchen
This site is for people who are interested in exploring their relationship with food, discovering the joy and magic of wholefood cooking and the power it has to transform our lives. It is a place where leading wholefood cooks and teachers will share their thoughts, insights and experiences. Prepare to be inspired!
After cooking a big batch of Chickpeas, I stopped off at a local Londis store, where the owners had a range of homemade chutneys on sale. This inspired the creation of a simple, tasty Chickpea Curry with Onions, Aubergines, Tomato Paste, Garlic, Cumin and Garam Masala. Served here with Steamed Rice, Blanched Kale, Yoghurt and Fresh Coriander; and a dollop of two chutneys I bought from the store: Yoghurt, Garlic, Chilli and Coriander; Coriander, Chilli and Garlic.
Pancakes for Nicky’s first Mother’s Day brunch, made with Stoneground Flour, Baking Powder, separated eggs (with whites beaten with a pinch of salt and folded in at the end), Soya Milk, a splash of Maple Syrup and Blueberries, served with Maple syrup and fresh Raspberries, Blueberries and Strawberries.
Teia samples her first pancake, made with Egg Yolk, Rice Flour, and Soya Milk. Sugar-free Dalfours Mixed Berry Jam serves as a tasty, sweet spread. The first pancake was cut into ‘rollups;’ pancake number 2 was cut into bite size squares, which went down much better. Fun to grab handfuls and play around with too.
Proving the maxim that a few basic meal staples can inspire a sequence of meals of different guises, the croquettes which appeared the night before in Mexican dress, reappear here in a warming early Spring meal. This time, the panfried Red Lentil and Millet Croquettes are served with a rich Mushroom gravy, Sauteed Asparagus Spears, and some wilted, Garlicky Spinach.