Green pea puree with za’atar and veggies
SocialJoy
Hello everyone and welcome to my September blog. We seem to have new coronavirus rules at least weekly now, but we need to adhere to the system to keep the virus under control and prevent a total UK lockdown again so children can continue their schooling and to help shape economic recovery and protect the elderly and vulnerable.
I travelled to San Sebastian in Spain this month. It really was a food lovers paradise. From eating octopus, paella and many other delicious dishes. Travelled over the border into Biarritz, and with temperatures soaring to 38C, it was only bearable to be by the sea. Throughout our Spanish trip, face masks were mandatory apart from sitting down to eat in restaurants or on the beach or by the pool.
Roaming around the old town of San Sebastian with the quaint narrow streets, full of pintxo bars, sampling these various tapas of squid, sea urchin, anchovy and many more.
We probably ate the best steak ever in our lives at Casa Julien, just outside San Sebastian in Tolosa. The meat comes from young cows and the steak only comes one way - rare - cooked on an open grill. There is no menu and only a few dishes on offer. They offered us wild mushrooms to start, where you mix your own egg in, very novel but delicious. Along with some local jamon. Truly one of the best eating experiences of my life! https://casajulianmg.com/
I am now quarantining, which gives me lots of opportunity to experiment with new dishes.
I made a new vegan dish with aubergines filled with a tofu & basil filling roasted in the oven with stewed tomatoes.
WorkJoy
I have been busy talking to other health therapists in the industry on collaborating some online courses together and gathering up information. Watch this space!
I am growing some micro greens, as they are so nutritious and tend to be rich in potassium, iron, zinc, magnesium and copper and full of antioxidants. Along with growing some edible flowers which are nutrient rich and powerful anti-inflammatory properties. Also they give colour and texture and look nice !
I have been approached to join a couple of new platforms to sell my classes as experiences which is really good news! The first one is buy a gift and red letter day, which has huge exposure so very exciting https://www.buyagift.co.uk/ and also luxury gift experience (LGE), plus a new start up platform specifically targeting menopausal women at The Menopausal Company.
KitchenJoy
I am continuing the cookery classes at KitchenJoy now but with smaller groups. This month’s sessions have been anti-inflammatory, foods for sleeping and gluten free classes. These were mainly vegetarian dishes, such as the vibrant peas, tahini and za’atar as per the photo and recipe below. (from Ottolenghi ) I made some roasted cauliflower steaks with with saffron and finally a yellow split pea puree with onions and caper salsa.
Please contact me for more details if you are interested in any other types of medicinal cookery classes or 121 and you can bring your own private party to the classes as well.
Peas, tahini and za’atar
Ingredients Serves 4-6 as a meze
500g frozen peas, defrosted
65g tahini
40g picked flat-leaf parsley, roughly chopped
20g mint leaves
3 tbsp za’atar
2 lemons, zest finely grated and juice
105 ml olive oil
salt n pepper
40 g radishes, sliced thinly
2 spring onions
Method
Put 50g of the peas in a medium bowl and set aside. Put the rest of the peas in a food processor with the tahini, herbs, 2 tbsp of za’atar, lemon zest and juice, 3 tbsp of oil, a tsp of salt and big pinch of ground pepper, and blitz to a smooth paste. Spread out on a large plate and use the back of a spoon to make a shallow well in the centre.
Put the radishes and spring onions in a bowl of reserved peas, add a tbsp of oil, pinch of salt and pepper and toss to coat and combine.
In a small bowl, whisk the remaining tbsp of za-atar and the last 3 tbsp of oil. Drizzle this over the pea dip, top with the pea and radish mixture and serve.
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Enjoy ……..
