Wild Ferments

A group of us enjoyed a fabulous cooking class last Saturday. The focus was on fermenting foods for ourselves, at home. The value of fermented foods is not to be underestimated.  This is the best way to populate your gut with healthy bacteria that will boost your immune system and guard against disease. And they provide more vitamin C and a selection of B vitamins than the raw veggies themselves. True to form, my camera decided to die as I was about to take the first photo, so here's one I took earlier of a double red and white cabbage sauerkraut ferment and, on the right, is my fab salad press that does the equivalent of a "quick press/ferment"; it's pressing cabbage and carrots.  We sampled fiery kimchi, fermented spelt and almond crackers, kefir cheese, turnip and radish pickles and more. Then we cooked a lunch of tempeh stew with mushrooms, sauteed veggies, millet mash and a pressed salad with miso dressing.  I'm not going to tell you about the desserts, other than one featured leftover (fermented) porridge which transformed into a yummy pud.   It was definitely the best thing to be doing on a very rainy Saturday.

Cooking Classes 2013

We enjoyed a great evening at Rachel's on Wednesday, talking about clearing intolerances, nutrition, food and more.  I supplied nibbles: fermented crackers and grain-free crackers, sauerkraut made with red and white cabbage (see left), hummous and more.
I have finally updated my Cooking Workshops page (see right) with info on classes that begin in February.  There will be more classes later in the year too, in June and July.  let me know if there is a class that you'd like to attend, but on another date.
If you get a group of 5 or more people together, you can book a private class with me, focussed on what you are specifically interested in.
Happy Cooking!

Fresh Start, Fresh Exercise Classes

OK, it's that time of year when we all make new resolves.  I'm going to make only one this year; to get up early and not lounge in bed.  I'm trusting that this will give me more time in the day, particularly first thing, a time when I like to stretch and meditate.

One great new resolve could be to come to my Shiatsu Stretch exercise classes, to help keep you supple in body and mind, and give you energy and motivation.  We begin on Thursday 10th January, but you can join in later in the month if needs be. Click on the Stretch Classes page (right) for more information.

Seasonal dessert

I have to share this dessert with you, as it is so tasty and chestnuts abound at this time.

Chestnut Mousse

Serves 8-10

3 cups apple juice

3 tbsp agar agar flakes

Pinch salt

1 cup cooked chestnuts (or a tin of puree)

4 tbsp tahini

1 tsp vanilla

Simmer agar flakes for 11 minutes in apple juice, until well dissolved.

Add chestnuts and simmer 5 min more. Add tahini and vanilla and blend until smooth.

Cool and allow to set. Blend again and adjust flavours if necessary.

Serve with cashew nut cream.

Nearing 21st December 2012

Sunrise from north Stradbroke Island,  Australia

 I was in Australia last month, visiting an old friend, and caught the above sunrise from the most easterly point in Queensland.

As we near the dawning of a "new age", I have found some beautiful words in my favourite book: Buddhist Offerings, 365 days.  Here they are:

By feeling gratitude towards life, I move towards light, wholeness, universal energy, love.

I move beyond the bounds of my own life and discover that I am an expression or form of universal life, of divine energy.

written by Arnaud Desjardins

New season, new beginnings

There always seems to be so much to do: work, garden, house. It's easy to forget the important things: exercises and stretches, meditation and other aspects of spiritual and personal development.

That's why I love to teach my classes. Called Shiatsu Stretch, they're exercises to help address all these aspects of our lives, and in teaching, I am reminded and encouraged to work more on myself.  Go to my Shiatsu Stretch Classes page for information about a taster session on 6th September and new classes beginning the following week.  Look forward to seeing some of you then.

"Chocolate Mousse"

Neither containing chocolate, nor a mousse in that it is egg and dairy-free, this dessert hits the "yum" button while allowing sensitive souls to sleep soundly after consuming late in the evening.

500ml rice dream

2 tbsp agar agar flakes

2 tbsp tahini

2 tbsp carob flour mixed in 50ml water

3 - 4 tbsp rice syrup or other sweetener to taste

1 tbsp arrowroot, mixed into a little water

Orange zest or toasted hazelnuts

Strands of orange zest to garnish

Pour rice milk into large saucepan. Sprinkle agar flakes over and bring to boil. Stir in carob mixture and simmer 10 minutes, stirring occasionally to dissolve agar flakes. Add arrowroot, stirring in to thicken. Stir in tahini and sweetener.

Blend, then pour into a large bowl. Mix in orange zest.  Allow to cool and set. Use a whizzer to blend once set and it will fluff into a mousse-like consistency. Alternatively, you could pour into individual serving dishes to allow it to set.

Garnish with strands of zest, or halved toasted hazelnuts.

Serve with cashew nut cream

Yoga and more yoga

Big gap in posting due to spending time (two separate weeks, plus several weekends) on yoga retreats in Holland, as part of an Okido Yoga training. So far, the training has been a great experience, combining stretching work, taking me beyond my previously understood limits, a no-salt, low-protein diet (none of the other stuff ie sugar, caffeine, meat, dairy etc either), and plenty of meditation, chanting, walking and other active exercises that fill up every day. An international teaching team and international attendance, with bods from Ireland, Canada, Japan, Australia and Germany as well as Holland.  I'm pleased to report that the teaching is generally in English. A cooking class was also included....see right

Cooking for Spring

Gentle cleansing meals with wholefoods

Saturday 24th March

Spring is the ideal time to give our bodies a bit of a spring clean, as the season changes and we don't feel compelled to eat heavy meals. In this workshop we will look at how we can give our bodies a natural cleanse without fasting and without ending up with the seesaw effect. We will discuss a range of methods for cleansing our bodies naturally. Then we will prepare a seasonal meal that supports gentle cleansing....dessert included.

10am - 2.30pm. Cost £35

Venue is my kitchen in Spexhall; this will be a small group (max. 6)

Phone me on 01986 780939 if you would like to book, or if you have any queries. Advance booking is essential.

I look froward to welcoming you!

Cooking Workshop, January

OK, I know it's Feb, but the cooking day that we did in January is still worth a mention!  Five of us had a great morning in the kitchen (pictured), discussing and preparing a fantastic meal.  It was a meal heavy on sea vegetables, which we cooked in many different ways, even in a dairy-free tofu cheesecake dessert which proved so popular that there was none left over.

We began with a fresh, live miso soup. Then onto an aduki bean stew, enriched with shiitake mushrooms and flavoured with rosemary, a little garlic, olive oil and  brown rice miso. We sat together to prepare rice balls encased in nori (that's the sea vegetable that is used in sushi). Early on, we had pressed a salad of cabbage with red radishes, and carrots were simmered with kombu then dressed with a touch of tamari. It was fun and feedback was positive: "loved it and looking forward to taking another!" was one comment.

Beetroot Dip

I served a beetroot dip at a recent talk at The Harmony Centre.  The dip went down well with everyone.  It's such a simple yet cracking dish that I've put the recipe on my Recipes page (right).

Change of date for cooking class

I have to change my forthcoming cooking class date from 14th January to the following Saturday, the 21st January. This class will be about warming winter foods, giving you some inspiring tips on how to include sea vegetables into your diet.  These are particularly important at this time of year, supporting kidney and bladder energies, as well as supplying our bodies with a wealth of minerals.  We'll be using miso, rich in enzymes, and winter-wonder aduki beans. We will also create a dish using barley, a great locally produced winter grain. Dessert may be tofu-based and definitely will be dairy- and sugar-free.