wholefood kitchen

The Thursday night session of Jean’s Seasonal Kitchen class following a Tofu theme, which springs a few surprises and some delightful dishes.

Scenes from Jean Torné’s Seasonal Kitchen at the Concord Institute on Tuesday evening.

Monday night in Jean Torné’s Seasonal Kitchen, at the Concord Institute. It ain’t just Beetroot being carpaccio’d this week, it’s our very hearts.

‘The evolution of our consciousness and our culture is an awe-inspiring task, but I believe it is possible for anyone who cares deeply enough about it. Those of us who feel compelled by the evolutionary impulse must be willing to embrace the dramatic scale at which the life-process is operating. When we awaken to the fact that we are part of a fourteen-billion-year process that is going somewhere, we begin to see our own day-to-day, moment-to-moment choices in a literally cosmic context. We see our own presence here on earth in relationship to the evolution of the cosmos itself.

This cosmic orientation is essential if we are to succeed in taking the next evolutionary step. If our orientation is not that big, we are always going to fall short. Our habitual ways of thinking are just too small-minded, petty, and personal. In order for authentic, profound, and meaningful transformation to occur, we have to make the effort to see all of our choices in this cosmic context. And that, in itself, is evolution. That’s what our next step is: awakening to a cosmic orientation to being a human being, here on earth, right now.’ – Andrew Cohen, EnlightenNext

Green Tea Soba Noodle Broth; Bok Choy sauteed with Sesame Oil, Shoyu and Toasted Sesame Seeds; Blanched Pumpkin, Deep-fried Lotus Root and Chickweed with Lemon Vinaigrette.

Squid Tempura with Chickpea flour batter with Green Nori Sprinkles.

Green Tea Soba Noodle Broth with Shiitake and Enoki Mushrooms, Chickweed and Scallions.

Jean Torné’s week long Seasonal Kitchen programme began on Sunday at the Concord Institute, with what appeared to be a couple of cooking sessions, where students learned to create some delicious, nourishing meals. But as ever, Jean put something else on the table. He began by setting a context for the week, for an exploration in our relationship with food. He asked ‘what is the food of Human Beings in the 21st century?’ We are currently engaged in this enquiry. Taking into account all we have learned, but somehow also leaving it behind. Holding no belief. Prepared to do what it takes to acquire the art of cooking, and eating, with consciousness. And as an act of love.

Happy Chinese New Year! In the words of Nicky’s Mum, Ursula Gray: ‘May the year of the Black Dragon be a prosperous and healthy one.’ (image: The Guardian)

I am in heaven, when I am in Paris. Even a simple, straightforward lunch at a neighbourhood bistro reeks of care and attention. In this case, a Cabillaud (Cod) dish from the kitchen of Les Vielles Vingnes (The Old Vines) on rue de l’Universitie, near the Eiffel Tower. So simple, but so delicious.

Soup Kitchen No.3 takes place on Monday 30 January at the Happy Kitchen Canteen. I’ll be creating a Hearty Pumpkin & Miso Soup from scratch using home-made Vegetable Stock and local, seasonal Vegetables. It won’t just be about making soup, we’ll also engage in a conversation about food, inspire our cooking practice, and enjoy a meal together. If you’d like to book a place, please contact Happy Kitchen on 020 8525 4994 or email Happiness HQ. It’s also worth checking out the full lineup of cooking classes now available at Happy Kitchen.

I recently put together a few words in support of an application to The Observer’s ‘Britain’s New Radicals’ competition. It has helped to articulate what is going on with this website. There is a vision behind it, which I’d like to share with you.

We are part of a social revolution. Where is this revolution taking place? At home, in the (wholefood) kitchen.

Our intention is to help facilitate this revolution through an exploration of our relationship with food and engagement with wholefood cooking. Our vision is for a return to traditional values and ways of being, where the kitchen and the cooking and sharing of food regains its place at the heart of our lives. Where food, and our relationship with food, becomes a source of inspiration, joy and creativity, and provides a foundation for personal, family and community health and wellbeing.

what is wholefood kitchen all about?
The wholefood kitchen website is a place for conversation about wholefood cooking. It provides insights from pioneers in the field, and connects people with cooking as an activity which supports personal growth and transformation, by facilitating a reconnection with our own biological integrity. The website was set up to support this proposition, challenge some beliefs and assumptions about food and nutrition, and inspire others to engage more fully with their relationship with food.

who is it for?
The website 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. Above all, it is for people who would like food to support them to fulfill their potential.

what is the purpose of wholefood kitchen?
To bring an understanding of a integral approach to nutrition to a wider audience. To reflect cooking’s importance as a daily act of creation, a celebration of life, family and community. To provide a place for wholefood and macrobiotic cooking pioneers and enthusiasts to connect. To provide avenues for people to develop a relationship with food and cooking which supports their health and wellbeing.