wholefood kitchen

I led the kitchen team which prepared a mexican inspired lunch meal for participants of the Foundation Course at the Concord Institute, on their final ‘completion’ day: Black (Turtle) Bean Stew/Salad with Onions, Carrots, Celery, Shoyu and Brown Rice Vinegar; Sweetcorn fritters with Spelt Flour, Eggs, Baking Powder, Red Peppers, Spring Onions, Cayenne Pepper; Tomato, Avocado, Red Onion and Coriander Salsa (with a splash of Lime Juice and a few drops of Kaitaia Fire); Steamed White Rice and A Blanched Broccoli and Chinese Cabbage Salad with a Lemon and Walnut Oil Vinaigrette.

An alternative, gluten free version, with a Sweetcorn Frittata, Warm Quinoa Salad, Steamed White Rice, Salsa and Blanched Greens Salad.

An Orange and Almond Cake (adapted from the original Claudia Rosen recipe) for dessert, with an icing of White Almond Butter, Vanilla Essence, Orange Rind and Maple Syrup. (Thanks to Nicky Clinch for the icing recipe, and Jessica Lehmann for the cake inspiration)

The dessert lineup. If you’d like to get hold of the recipes for these dishes, please send me an email with ‘Foundation Course lunch recipes’ in the subject line.

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.

‘I am of the opinion that my life belongs to the community, and as long as I live, it is a privilege to do for it whatever I can. I want to be thoroughly used up when I die, for the harder I work the more I live. I rejoice in life for its own sake. Life is no brief candle to me. It is a sort of splendid torch which I have got a hold of for a moment, and I want to make it burn as brightly as possible before handing it on to future generations.’ – George Bernard Shaw

A quote passed on to me today by Blandine Bardeau, Production Supervisor for the iEvolve event which took place last weekend at the Concord Institute. Capturing quite beautifully a sense of what is possible when we take a step beyond a life defined by our ‘selves.’

Part 4 of Melanie Waxman interview, filmed during last years’ Seasonal Kitchen programme at the Concord Institute. In this part, Melanie speaks about some of the myths that surround Macrobiotics.

Part 3 of Melanie Waxman interview, filmed during last years’ Seasonal Kitchen programme at the Concord Institute. In this part, Melanie speaks about combining a Macrobiotic approach with eating out and about. Part 4 of the interview to follow.

Part 2 of Melanie Waxman interview, filmed during last years’ Seasonal Kitchen programme at the Concord Institute. In this part, Melanie provides some insights into her exploration of food and cooking throughout her life, and understanding of Macrobiotics. Just a taste of what’s in store when Melanie returns this year to run the Spring Seasonal Kitchen course from April 29 – May 5. Part 3 and 4 of the interview to follow.

Melanie Waxman, interviewed during last years’ Seasonal Kitchen programme at the Concord Institute. In this first part of the interview, Melanie provides some insights into her exploration of food and cooking throughout her life, and understanding of Macrobiotics. Just a taste of what’s in store when Melanie returns this year to run the Spring Seasonal Kitchen course from April 29 – May 5. Parts 2 & 3 of the interview to follow shortly.

For an introduction to the delights of wholefood cooking, look no further than the next Seasonal Kitchen course at the Concord Institute, April 29 – May 5. The course will be led by Melanie Waxman, one of the world’s leading Macrobiotic cooks and teachers. In this ‘Spring into Summer’ themed class, Melanie’s focus will be on developing confidence, creativity and intuition in the kitchen, and serving up a selection of nourishing, seasonal dishes and meals. I’ll be posting more information about the course in the coming days and weeks. For a taste of what you can expect, here is the vast array of dishes which were produced last year, captured by Yukiko Amatsu. To book your place, contact Concord Institute on 020 7607 1140 or contact me by email.

Lunch for Sunday’s session of the annual Strategic Planning weekend at the Concord Institute. Tempeh Stew with Onions, Mushrooms and Squash; Rice & Barley with Chestnuts; Blanched Savoy Cabbage with Toasted Sesame Oil and Sesame Seeds; Red & Golden Beetroot Carpaccio with Pink Grapefruit, Cyder Vinegar and fresh Dill. A side pressed salad of Celeriac, Apple, Sauerkraut and Toasted Walnuts on a bed of mixed Salad Leaves.

A set of life tools, at the bargain price of £18 each, from the Concord School of Culinary Arts.