wholefood kitchen

ingredients assembled: A mix of Coriander, Cumin and Mustard Seeds Toasted and ground in a suribachi, combined with Turmeric and Garam Masala; Garlic, Ginger, Onion, Leek, Squash, Turnip, Red Lentils and Coconut Milk, together with a small block of Coconut cream.

To begin with, I sauteed the Onions and Leeks in Olive Oil with Sea Salt, then added Garlic and Ginger, and ground, sieved spices. Next, I added the Root vegetables and continued to saute gently.

Eventually, I added the Red Lentils with some Vegetable Stock, the Coconut Milk and Cream, and some Bay Leaves. I continued to cook the Soup gently, adding Sea Salt towards the end then blending to a smooth consistency.

The warming, creamy bowl of soup served with Toasted ‘Hackney Wild’ Sourdough from the E5 Bakehouse.

The Guardian obliged with a heartwarming story this week: the discovery by scientists of evidence of a 1 million year old fireplace, which gives weight to the theory posited by Richard Wrangham in his book ‘Catching Fire: Cooking Made Us Human.’ It is a theory that doesn’t seem like such a leap, that our ancestors made a huge evolutionary jump when they began to use fire to cook food, transforming it into a more digestible form which allowed energy in our bodies to be redirected from digestive purposes to development of our brain, our consciousness. It’s exciting to see this on the front page of a major paper. It’s only a small step from here, to the realisation that when we connect with the process of evolution by engaging consciously with food and cooking, we connect to our own transformation, and evolution. As individuals, and as a species. It may take a while for scientists to prove that assertion, but you can try it out for yourself, in your own personal laboratory, at home in the kitchen. Full Guardian article here.

A home cooked Thai Green Curry with Red Onions, Aubergine, Okra, Red Peppers and fresh Coriander on a bed of Short Grain Rice with Barley.

It just shows the world is changing, when I can happily post a Daily Mail article, passed on to me by Wholefood Kitchen partner-in-crime Zoe Waller. Sometimes, sensational headlines are welcome. In this article, Sugar is placed in the same category as Alcohol and Cigarettes as a public health enemy. Refreshingly candid. Our relationship with sugar is intriguing. I’ve been exploring mine of late, and beyond questions of being ‘good’ or ‘bad’ for me, I’m beginning to appreciate the physical effect it has on me, my mood, my sense of ground and wellbeing. The results are pretty definitive. I’m with Doctor Lustig on this, that it is a toxic substance, best avoided, or at least moderated. Check out the full article here.

Click here to see a CBS news report including an interview with Dr Lustig, and a Youtube clip of his presentation ‘Sugar: The Bitter Truth.’

‘Ehara taku toa i te toa takitahi, engari, he toa takitini’
‘My achievements are not the results of individualism, they are the rewards of united contribution from the many.’

The image is of Men performing Kapa Haka (performing Arts) in Tokaanu, taken at the turn of the century. Thanks to Isaac James Bishara for passing this on.

*proverb of the day

I spent a couple of days as part of the production team supporting PIE (Power, Intent and Evolution) which was held this weekend at Croydon Hall in Somerset. PIE is one of Concord Institute’s key residential programmes, the intention of which is ‘to cross the threshold of the known, ie the tried and the true, and enter the realm of the unknown in order to explore and map new terrains of awareness.’ As ever, the kitchen plays a significant role in the journey for participants, and all involved. Once again I was blessed to work with Master Chef Jean Torné, who came over from Switzerland to head the kitchen team.

The early morning delivery of produce from Global Organic in Stroud.

The dining hall at Croydon Hall.

Jean Torné at work in the kitchen.

Francoise Auvray preparing Onions and Graffiti Aubergine for the lunch meal.

Lunch on the first day: layered Polenta and Graffiti Aubergine, White Bean Stew and Oven Roasted Cherry Tomatoes.

Francoise preparing an Apple, Raisin and Granola Tart.

The evening meal: Potato Mash with Leeks, Celeriac Schnitzel with a Tofu Mayonnaise, Raw Beetroot and Apple Salad with Olive Oil, Green Pepper and Blood Orange dressing.

A delicious Aduki Bean Stew with Onions, Leeks, Garlic, Swede and Spring Onions, served with Goats Cheese, Chutney  and Rocket; Smoked Mackerel, Rocket and Horseradish on Toasted Sourdough Bread from the E5 Bakehouse.

John takes a sneak preview of the recipe for last weeks’ Soup Kitchen class at the Happy Kitchen Canteen. On the menu: a Hearty Cannellini Bean, Kale and Leek Soup made from Scratch using homemade Vegetable Stock.

As part of the lesson, we delved into the world of pressure cooking, and had an opportunity to take a taste test of pressure cooking vs canned beans for flavour and texture. The verdict? Overwhelmingly in favour of the pressure cooked pulses.

The final result. A beautiful bowl of Soup combining Onions, Leeks, Kale, Cannelini Beans, Wild Garlic, Fresh Thyme Rosemary and Parsley, all purchased from the Ripple Farm stall at the Stoke Newington Farmers Market.

The leftover Soup, enjoyed the next day with the addition of a few sauteed Shiitake Mushrooms. The next Soup Kitchen is scheduled for Monday 23 April at the Happy Kitchen Canteen. We’ll be preparing a Spring Vegetable Soup using Seasonal Vegetables. To book yourself a place, contact Happy Kitchen on 020 8525 4994 or email booking@happykitchen.org.uk

With this run of beautiful sunny weather, my thoughts have been turning to Spring or Summery fayre. So, It was too much to resist when presented with fresh Dressed Crab at the Stoke Newington Market on the weekend. I grabbed one, and used this to prepare an open Sandwich on E5 Bakehouse Sourdough with Coarse Wholegrain Mustard, some fresh Rocket and Salad leaves, chopped gherkins and homemade Mayonnaise courtesy of flatmate Rakhi. Simply divine.

‘I like to take a moment to create a certain state when I engage with another human being. After a while it almost becomes my natural way of being with someone. Making soft eye contact begins the process. When looking at someone I remind myself that I am in the presence of an incredible being who represents 3.2 billion years of evolution and 2 million years of human evolution. Or if we believe in creation theory and the grand design, that beautiful person has been made by God in his or her own image. In front of me is an amazing mind, extraordinary heart, incredible nervous system, astounding immune system, intricate organs, beautiful muscles, skin, features and physique. The person I am looking at has his or her life history, potentially with challenges, struggles and experiences. I am seeing someone who has been baby, craved his or her parent’s attention, coped at school, developed relationships, created an identity, learnt how to succeed, felt many emotions, and loved.

Out of this I have a desire to explore, I feel genuinely fascinated by the miraculous life form in front of me. I am engaged, interested and incredulous. In this state my intention is to engage, listen and understand. I want to ask questions and connect. My need to add my opinions or try to impose my own suggestions recedes. Do we even need to speak? Could the energy of the thoughts be enough? Can we connect by simply sitting next to each other? One day, might we interact more strongly by giving each other a hug or offering a little healing to each other? You can experiment by taking yourself through a similar process and be aware of any change in your interactions. Could you challenge yourself to only ask questions and listen for while? What happens when we free ourselves of the need to project our self-image and identity?’ – Simon Brown

Taken with permission from Simon Brown’s Connection Therapy website. Check out his Chi Energy website for insights on a range of holistic health disciplines including feng shui, macrobiotics, healing, wabi sabi, shiatsu, nine ki astrology, face reading and EFT.