wholefood kitchen

A leftover Rhubarb and apple crumble, topped with Pomegranates and some Vanilla Ice Cream. Just the ticket for a summer park snack in the sunshine.

I’ve been relying heavily on home-made granola these last weeks, though this will quite possibly be my last batch for a while, as the weather in london becomes more and more Autumn-like. The recipe follows below.

750/1kg of whole oats
Toast under grill, turning regularly BEFORE burning (this requires full attention!) Towards the end when Oats are well toasted, add 5/6 T of mixture of Honey, Rice Syrup, Maple Syrup, mix together and toast for a few minutes more.

1 cup each of:
Pumpkin Seeds
Sunflower Seeds
Almonds/Hazel Nuts (chopped)
Coconut Flakes

wash, drain and toast separately in skillet (its easier to regulate toast time of each ingredient separately.)

additional options:
dried fruits, eg
Raisins
Cranberries
Figs
Prunes
Apricots
Raw chocolate nibs (trendy/tasty)
Acai Berries (trendy/tasty)

Combine all ingredients, mix thoroughly, and store in an airtight container. Serve with Stewed or fresh fruit, Yoghurt, or whatever you please.

*Acknowledgements to Neil Diamond

I helped out on a cooking class last week run by Claudia and Sarah from Shoreditch Spa, with a local group of Mothers and Children. The theme was Caribbean, so we prepared a delicious Pepper Pot Stew, Rice’n'Peas, Jerk Fish, Coleslaw and Spiced Jamaican Muffins. The kids loved it!

A couple of simple lunch dishes courtesy of Hiromi Maeda in Tokyo, via Jacinda Torrance in Auckland.

Sauteed Komatsuna and Eringi Mushrooms sprinkled with Sesame Seeds.

A simple dish of Kidney Beans, Chickpeas, Raisins, Celery and Mayonaise.

As ‘phoned in’ by Sandra Moleirinho, founder of Babajaan, and ambassador of summer living. Simple and delicious.

A Parisian Cafe lunch classic: Confit du Canard with Pommes Frites and Side Salad. Absolutely delightful.

A simple meal using Parisian market produce: Fresh Goats Cheese on a bed of Lettuce with vinaigrette dressing, Couscous with Yoghurt, Garlic and Mint dressing, Roasted Beetroot with Balsamic Vinegar, Raw Beetroot and Carrot Salad with Pine Nuts and Cranberries.

A combined effort compiled by Nat & myself, showing the joys of cooking in partnership! A well-rounded lunch plate featuring Short Grain Rice, Panfried Salmon with Mirin, Grilled Aubergine with homemade pesto, Zucchini with Tahini Dressing and Carrots Sauteed in Butter with Fresh Mint.

David Rosberg’s finished article from the Sunday Demonstration, a Fruit Pie made with local produce: Blackberries from Hampstead Heath, Plums from Haggerston Park, and Discovery apples from Kent.

Panfried Salmon, Poached Eggs, Sauerkraut & Caramelised Red Onion Chutney. A taste explosion!