Gluten free bread with oats, walnuts & thyme, with a FODMAP beetroot dip
WorkJoy
Welcome to my bimonthly blog and what I have been up to! As you can see I did not post in January as KitchenJoy is really busy now and I can pack more news into publishing this blog every other month now and be more productive in the ktichen!
I have been proactive attending in person networking groups again in the city, which I find very effective for signing up corporate events, especially law firms for team building events with KitchenJoy.
The last couple of months, I have been experimenting with new recipes to add to the portfolio. I made a cauliflower frittata which was delicious, and versatile to keep in the fridge to have for brekky warmed up or lunch with a green salad. Also on the agenda parsnip and carrot cookies which can be stored in the freezer and just warmed up in microwave for a healthy sweet snack.
I have just signed a contract with https://landmann.co.uk/ who sell gas and coal bbq’s. I will be giving them a “bbq recipe of the month” and will receive a free gas bbq in return!
I sent off a new proposal to MasterCard for a March class titled “Eat your way to happiness this Spring” and wanted to specifically make seasonal food. My suggestion is purple sprouting broccoli in tempura with soy dip and vegan rhubarb bread. Hope they like the combination!
KitchenJoy
The last two months have been busy with clients redeeming their Christmas vouchers and FODMAP classes more than ever. As per the photo above, I made some gluten-free soda bread with walnuts & thyme which is very low FODMAP and a beetroot dip made with dairy free yoghurt for starters when people arrived.
I have been helping a client in Perth (online of course!) with weight management. This will be a fortnightly live cooking session over a few months, to aid him with healthy choices and recipe ideas moving forward.
I shall be holding a networking event here at KitchenJoy cookery school on Wednesday 16th March 4.30 - 6 pm - Happy hour! So there will be wine :) I shall be serving some healthy nibbles of mini broccoli, beetroot and carrot falafel’s with dips.
https://www.meetup.com/Chiswick-Business-Network/events/282324575/ s
Please contact me for more details if you are interested in any other types of medicinal cookery classes or 121 tuition. This also applies to online private cookery classes and team work building sessions.
Last Sunday, I did a General Health cookery day with two lovely girls and we spent the day cooking an array of delicious dishes starting with a green lime brain booster shake with coconut water, zest of lime and juice, parsley leaves, avo, spinach leaves, cucumber and banana. This was so nourishing and the lime gave it a zingy fresh taste! We then made some hazelnut, rye & pumpkin bread with a smoky harissa dip. Cauliflower buffalo wings, which were spicy and hot! Our main course was Japanese miso glazed salmon with quinoa in bone broth and steamed veggies with tahini dressing. We finished with beetroot chocolate brownies and coconut yoghurt and the girls made some matcha green energy balls to take home.
SocialJoy
I participated in Veganuary, starting after new years day, just to eat more plant-based foods and try different vegan foods on the market. We are very lucky in London, as there are many vegan restaurants and offerings. But for New years day, I made my last indulgent meat dish of boned belly of pork and a Scandi marinade of dill, garlic and juniper berries and slow cooked for a few hours. This was a Nigella recipe, indulgent and satisfying after a new years eve party! Followed by lemon tart, which is a Delia recipe, she has the best lemon tart recipe on the market!
Have tried out a new restaurant in Soho https://gunpowderrestaurants.com/ which is Indian small plates. The spicy lamb chops are probably the best I have ever tasted!
For Chinese new year, visited https://www.haidilao.com/404 which is a Chinese hot pot in Piccadilly, with bubbling broths where you dip in raw meat or seafood. A noodle man comes over to your table and makes the noodles stretching, cutting them into your broth. All very entertaining and great food.
Low fodmap beetroot dip
280g cooked beetroot
1 tbsp lemon juice
1 handful fresh mint
1 tsp whole cumin seeds
1/2 tsp fennel seeds
1/2 tsp ground coriander
125ml coconut yoghurt or lactose free plain yoghurt
Place the beetroot, lemon juice, mint leaves, coriander, cumin, and fennel seeds in a food processor.
Measure out the coconut yoghurt and save 2 tablespoons. Coconut yoghurt can vary in thickness and I don't want your dip to become too thin, so we are saving a little bit for later.
Pop the coconut yoghurt in the food processor and pulse until the dip is thick and smooth (no chunks of beetroot left). Check the consistency and stir through the remaining coconut yoghurt if needed. Keep in mind that this dip will thicken slightly as it cools in the fridge.
Chill in the fridge for 15 minutes before serving. Then serve with rice crackers or low FODMAP veggies. This dip also goes great in nourishing bowls. Enjoy 2 to 3 tablespoons per serve.
Store in the fridge for up to 4 days. Enjoy!
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Enjoy ……..
