A Japanese breakfast compilation 🫶
I bought a tray so I will be recreating this back home for sure ! 🌟
I’m writing down all my Japan recommendations at the moment, and will be sharing on Substack with those who care 🤓
A homage to the final dessert on our April retreat 🎀
Saying goodbye to April and all the sweetness it has brought us🌟
A citrus scented pavlova with a mixture of grapefruits, oranges and clementines. Sliced mint. Toasted almonds
🤍🤍🤍
@belleatsz 📷 photo skills xx
Supper time on Retreat 🌀
One of the reasons I gravitated towards cooking, is because I genuinely adore writing menus. I have for a long long time (as my mum can attest to ! - I would make a mess with all my cookbooks in the living room)
On retreat we focus on warm and hearty food with all the wonderful local ingredients. Our April retreat is Spring energy , when our bodies often start to crave freshness, greens, herbs and vegetables after a season of hibernation…😌
It’s a slow easing into the warmer days , think chickpea + kale stews alongside rocket & apple salads with maple walnuts.
A curry night of slow cooked black dal paired with whole roasted cauliflowers!
My favourite day was pasta night :) when a group of dedicated guests joined me for a session of rolling cannelloni and chatting about or passion for food🤍 it’s moments like this when I am reminded of the power of cooking, eating and embracing the shared space. The dining table 🌟
Thank you @laurabchilds_@aineoneillmason@jadebouhmouch for your endless support
Thank you @belleatsz for your photos !
Beautiful breakfasts on retreat 🌟
Every morning I would wake early and walk up to the villa, on a clear morning the sun would be rising to my right, and head straight into the kitchen. I would slice, peel and chop away to prepare a brunch spread for the 28 guests. I boiled over 180 eggs, and smashed my way through numerous avocados.
On the menu :
- Saffron Poached Pears with nutty granola
- Leek and Swiss chard frittatas
- 7 min boiled eggs
- Pea, mint and avocado smash
- Coconut sticky rice with bananas in lime syrup
- Vanilla chia pudding
- Roasted red peppers with sweet jammy onions and agrodolce dressing
🌟🌟🌟
#retreatchef #yogaretreat #privatechef #wholefoods #holistic
A random collection. The end of winter is bringing me a lot of orange, purple and yellow 💜💛🧡
Eat your bitter leaf salads and comforting stews 🐣
1. Buckwheat, Orange & Brazil nut granola yogurt bowl
2/3. @the.plimsoll on a Thursday night
4. @gwadakitchen the greatest Ethiopian food in town
5. Omelettes in Paris
6. Kitchari 💛
7. @perrycourt.farm supplying my radicchio obsession
A big batch of nourishing meals for a new mother-to-be 🤍
I love preparing food to help ease and restore the body during the postpartum period 💛 it fills me with a gratitude and purpose.
It exposes the fundamental nature of cooking, feeding and sharing with each other. And It shows us that real food is medicine 🌞
#postpartumsupport #ayurveda #tcm slow cooked meals #focaccia #dal eat the rainbow
Our Winter at the Market @stroudgreenmarket recipe book includes some delicious veggie recipes using the best produce from @petersons.farm.produce and @perrycourt.farm
💚💚💚💚💚💚💚
Pictured here: Crispy Sprouts with Tahini & Orange dressing
Or
Marinated Cauliflower salad with Bay Leaf & Sumac Onions
💚💚💚💚💚💚
I have my mum in mind for this recipe , who is always on the look out for lunchbox salads ☺️🤍🍀
Here’s a perfect recipe to use up any stray Root vegetables in your fridge, like their name states - they are super grounding during times of change & transition. Perfect as we move into spring 🌼
ROASTED SWEET POTATO & HERBY QUINOA SALAD WITH FETA 🤍
1 large sweet potato, cut into chunks
1 large parsnip , cut into chunks
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp sweet paprika
Olive oil & salt for drizzling
200g/ 1 cup dried Quinoa, I like to soak it in water to remove the bitter taste
1 3/4 cups vegetable stock
4 spring onions sliced
Parsley, 1 handful chopped
Dill, 1 handful chopped
1 lemon, juiced
150g Feta Crumbled
1. Roast the sweet potato and parsnip with a drizzle of olive oil and all the spices at 200* C
2. Whilst the vegetables are cooking, rinse the quinoa until it runs clear. Place in a small pot and cover with the vegetable stock.
3. Bring to the boil, lower to a simmer for 15 minutes. Turn off the heat and use a paper towel or tea towel under the lid to absorb some moisture. Leave for 10 minutes , then fluff up with a fork.
4. Place the roast vegetables in a large bowl, scraping all the spices in if you can. Mix through the cooked and cooled quinoa. Toss the mix with all your fresh herbs and the juice of one lemon.
5. Make sure to check seasoning and drizzle liberally with olive oil. Crumble over the feta and serve on a large plate like snow capped mountain. ☺️
This salad tastes perfect after a few days in the fridge!
I use @hodmedods British grown quinoa, @odysea_ltd feta and @honest_toil olive oil 💛💛💛💛
Saffron & Fennel Butterbeans with a Jammy Egg 🍳🌼
I found out that Saffron is well known as a mood-booster ! It has been shown in clinical trials to significantly decrease depression and anxiety symptoms 💛 With grey skies all around , we might all need a dose of the ‘sunshine spice’
🌼🌞🌼
This was a recipe I used in one of my first Long Table Lunches at the Farmers Market. I actually wrote up the recipe on my blog last year!
Sweet & Salty Granola
a jar of nutty granola , lightly sweetened with maple syrup… it hits the spot if you’re looking for something to crunch on in the evenings… or afternoons, and definitely mornings!
The recipe is very easy to manipulate - whatever nuts/ seeds / nut butters or add ins you like :)
SWEET & SALTY GRANOLA
300g Rolled Oats (3 cups)
1x packet Mixed Nuts (180-200g)
1x packet Mixed Seeds (200-250g)
2 tsp ginger ground
2 tsp cinnamon ground
1 tsp flakey sea salt
60g salted peanut butter (1/4 cup)
125ml olive oil (1/2 cup)
125ml maple syrup (1/2 cup)
Zest of 1 orange
1 cup raisins, dried fruit or choc chips to mix in :)
So easy to make !
Pre-heat Oven to 150* degrees
Mix together the oats, nuts, seeds and spices in a large bowl.
In a seperate jug, whisk the nut butter, olive oil and maple syrup and the zest of 1 orange.
Combine the dry ingredients with the syrupy mixture , and seperate the mix over two trays. Pat it down evenly and pop in the oven for 20 minutes.
Take out of the oven and slowly flip the chunks of granola. Transfer the trays back to the oven for a further 20 minutes.
Once the oats are crisped and nuts toasted , remove from the oven and mix in the dried raisins. (If you are choosing choc chips wait until the granola cooled !)
Cool and shovel into glass jars for all guests to see your fancy homemade granola.
💙🤍💙🤍💙🤍💙🤍
