wholefood kitchen

Inspired by a visit to the Stoke Newington Market, I picked up some Minced Organic Beef and some Organic Vegetables to put together a pasta dish, with some Carluccio’s Fettucine.

Sauteed Onions, Leeks, Carrots and minced garlic, with Olive Oil and Sea Salt.

Minced Beef added, together with Sundried Tomato Pesto, Wild Garlic and some Vegetable Stock made with Onion, Carrot, Kombu and Shittake Mushrooms.

The final dish, served with grated parmesan and a side salad of Mixed Greens with a Balsamic dressing, and a Wild Garlic flower garnish.

Juliette’s wonderful recipe for homemade Granola, shown here with Fresh Blueberries and a Hazelnut Milk. This recipe uses a dehydrator, but is worth testing baked in an oven on a low heat. 2C Almonds, 2C Pecans, soak together overnight. 1C Pumpkin Seeds, 1C Sunflower Seeds, soak together overnight. Rinse Nuts & Seeds thoroughly. Blend nuts roughly, then Seeds. Take 3 3/4C Raisins & Dates (soak raisins) Blend together to form a paste. Grate 3 Apples, mix with paste. Combine all ingredients with 1t Celtic Sea Salt, 3T Cinnamon Powder. Place in Dehydrator, or place in Oven on low heat for several hours.

A visit to Growing Communities’ Plant Sale and organic market garden on Sunday 2 May in Springfield Park. New Salad Leaves and Chard springing up, and baby seedlings slowly coming to life under cover in the nursery. A fortuitous meeting with grower Sara Davies and Ed Posey from the Gaia Foundation.

Organic food & vegetable store owner Ugur Altun displays fresh produce in his store on Broadway Market.

A simple brunch of Poached Eggs on Sourdough, Sauteed Kale with Sesame Seeds, Avocado and Fig Relish.

Two variations of a wonderful Cornmeal Dessert prepared by participants of Melanie Waxman’s Spring Seasonal Kitchen programme at the Concord Institute. They tasted even better than they look.

Melanie Waxman takes the class through the process of making handrolled Sushi at her Spring Seasonal Kitchen programme at the Concord Institute. And yes, that’s Organic Peanut Butter and Sauerkraut filling, soon to be joined by strips of Cucumber.

A brunch of Panfried Seitan with Onions and Peas, Blanched Salad, Tofu French Toast, followed by Orange Pecan Pancakes, from Melanie Waxman’s Spring Seasonal Kitchen programme at the Concord Institute.

Table setting for a lunch at Concord Institute, for a group planning an upcoming event.

Lunch of Rice Croquettes with Shittake Mushroom Gravy, Lentils, Blanched Cauliflower with Parsley and Cumin.

Would you like to experience the joys of simple, hearty cooking for the family? There is an opportunity to join in on the Seasonal Kitchen programme run by Wholefood Cook and mother of 7 Melanie Waxman which is running this week. There are a few places available for the second half of the course, Thursday & Friday Evening and all day Saturday. For more details, please contact the Concord Institute on 020 7607 1140. I’ll see you there!