wholefood kitchen

Interesting directives around sugar consumption have been appearing lately. It’s gradually emerging as a focus in discussion around health and nutrition, supplanting fat and salt as ‘public enemy No.1.’ The latest recommendation from WHO (World Health Organisation) provides an easy sound-bite, and could make quite an impact: the daily recommended sugar intake of 5% of daily calories equates to LESS THAN one can of Coke. Coke has long been tagged as a chief perpetrator in the field of sugar consumption, but now stands as a useful benchmark for how much (or how little) is too much. Check out the full article in The Guardian here.

A selection of meals prepared since the arrival of baby Teia. With time a little more limited, we’ve been relying on a few staples, and a few quick-and-easy-to-prepare dishes.

Aduki Bean Stew, Rice & Barley, Sprouted Broccoli, Arame with Carrot and Corn Chips.

Home made Vege burger: Aduki Bean pattie served in a Pitta with Salad leaves, Avocado, Tomato, Fried Onions, Tomato Salsa and Mustard.

A house favourite: Nicky’s Congee with Short Grain Rice, Shiitake, halved Prawns, topped with steamed Pak Choy and Broccoli with Garlic, and a sprinkling of premium Furikake condiment.

Couscous and premade Falafel with grilled Zucchini strips, Roasted Red Pepper, Red Onion & Tomato, dressed Salad leaves and Hummus.

Grilled Salmon Fillet with Teriyaki Sauce; Short Grain Rice with Furikake; Arame, Carrot, Onion and roasted Hazelnuts; stirfried Leeks and Blanched Sprouted Broccoli.

Nicky’s Mum chipping in with a classic Malaysian Chicken Curry, steamed Jasmine Rice and Sauteed Cabbage with garlic.

Another Teriyaki Salmon dish with Short Grain Rice, Stirfried Greens with Garlic and Shoyu and Grated Daikon.

A delicious DIY Veggie burger prepared by Nicky Clinch, with Aduki Bean & Herb pattie and assorted fillings: pressed Carrot, Radish and Daikon Salad, Steamed Asparagus, Lettuce, Avocado, Tomato & Cucumber.

A flashback to a picnic we shared in our garden with friends from our NCT group Laura, Luke, Mike & Alice. Counting the days before we all step into family life.

There’s a lot of good things to say about Climpsons Arches, the popup weekend bar and BBQ grill set up by the Climpsons team. Its a great concept, beautifully realised – featuring some artfully reclaimed constructions from Dog & Wardrobe and Geoff Walker at Refuze. An everchanging menu is offered by artisan grill/BBQ merchants Licky Chop. I have no complaints about the menu which is skilfully assembled and prepared, but there is clearly a surcharge for the artisan quotient. We enjoyed a serving of BBQ corn and a couple of plates of Crab, Fennel and Cherry Tomatoes washed down with some cool Coopers Ale. Not a bad way to spend a Sunday evening in the sun.

The first real fruits of our labours in the garden, harvested on Sunday. A decent handful of succulent Broad Beans and some lettuce, used to make a Roasted Veg, Tomato and Broad Bean Couscous, Blanched Kale, Falafel and Hummus. This proved to be a pretty auspicious meal: the last one we shared before Nicky went into labour and our beautiful daughter Teia Jade Margaret Helas was born. Haere mai little one!

Images from class four of six, of the inaugural ‘Transform your Diet, Transform your Life’ six week cooking series led by Nicky Clinch. The classes held at the Made in Hackney Local Food Kitchen in Stoke Newington offered a practical introduction to wholefood cooking. This session featured Vegetables from Land and Sea, in a variety of cooking techniques and combinations. For enquiries about upcoming classes, contact Nicky Clinch.

Couscous made with roasted Aubergine, Zucchini, Red Onion and Garlic, Chickpeas, Sunblushed Tomatoes, fresh Coriander, served with Baked Cod and Greek Yoghurt and garlic dressing.

Betraying my antipodean roots, most probably… But a house is not truly a home, and the summer has not yet begun, until a BBQ has been set up, and ‘fired up’ for the first time. So, Saturday was a momentous occasion. The newly delivered B&Q barbecue was assembled earlier in the week ready for a test run on Saturday night, when Nicky and I and our special guest put together a smorgasbord of BBQ treats:

Chargrilled Squid with Olive Oil, Salt, Garlic and Lime Juice.

Lamb and Mint Sausages, Marinaded Chicken Legs (Lemon Juice, Garlic, Sage & Oregano).

Par Boiled Sweetcorn and Oven baked Sweet Potato.

The (first) plate: BBQ treats combined with a Roast Vegetable and Chickpea Couscous; Green Salad with Vinaigrette; Guacamole and Greek Yoghurt dressing with Garlic, Coriander and Lemon juice.

Very pleasing to see reviews/articles such as this appearing: evidence of the ‘trickle down effect’ of discussions about the connection between Cooking and Consciousness starting to filter into mainstream media. Here, in the form of an interview/review of Michael Pollan’s new book: Cooked: A Natural History of Transformation. I haven’t read the book, but it looks to be a continuation of a series of books he has written which broach issues around our relationship with food. In this case, a quite practical, hands-on exploration into traditional strands of cooking, exploring the transformative nature of the different techniques, whilst also hinting at the transformative nature of the effects of engaging with cooking: in terms of home, family, and community life. I was intrigued, yet not remotely surprised, at the dismissive tone of Observer critic Jay Rayner in his review of the book. He appears to confuse Pollan’s ‘pursuit of authenticity’ as some search for an illusory ‘holy grail’ of traditional, authentic recipes – rather than an advocation for a deeper engagement with the act and art of cooking as a channel to provide a more authentic connection with ourselves and others. Sure, this is my reading – having not even read the book – but this is the territory Pollan has been exploring for some time. Check out the full Observer article or have a look at Jay Rayner’s review.