WorkJoy
Welcome to my blog and what I have been up to in the last few months. KitchenJoy has been on the move! We have relocated just down the road, to a cool interior space and was up and running after one week from the move. The transition was very smooth and it feels like I have been here forever in a really calming relaxing way.
Business as usual and plenty of FODMAP and gluten-free classes. I created a new menu for gluten-free as this is becoming such a popular class and wanted to give my clients some menu’s purely using gluten-free products and how versatile they can be. We made chilli lime fish taco’s with a mango salsa. The taco’s were made with coconut milk and tapioca flour, with the fish marinated and baked in the oven. You can then just assemble it with the mango salsa plus avo on the side. Delicious, healthy and easy to make! In fact there was some pancake mixture leftover, so I made one for brekky topped with berries and greek yoghurt. For starters we made gluten-free bread sticks and watercress pesto dip as per the photo above. Final course was banana bread but with olive oil & cassava flour which is a fibrous root so a little different.
The MasterCard video went live in July to their top premium users and the theme was Spring and Energise. I made cauliflower tabbouleh salad and chicken asian mixed grain bowl with pak choi.
I recently did an event at Royal Society of Arts (RSA) at Embankment funded by the Government on healthy eating for your immune system. It was a demo of Matcha green tea energy balls, made with dates, cashew nuts, sunflower seeds, almond flour, almond butter and matcha green tea powder. Showing people that you can have healthy snacks when you feel a mid afternoon dip coming on!
I am so excited to be working with Pub in the Park (PITP) at Chiswick House. I shall be making vegan burgers around the fire pit in the afternoon of September 4th. It is a three-day extravaganza, expect delicious dishes, fiery cooking demos, celebrity chefs Tom Kerridge & Matt Tebbutt, lots of Aperol Spritz's and of course live music from your favourite artists & bands! So it's time to block off the weekend of the 2nd - 4th September and grab your tickets to West London's hottest food and music festival.
I am also organising my first retreat at KitchenJoy. This will be on Saturday 17th September for the day. We will start with yoga and meditation on the decking in my beautiful garden, followed by light brunch of fresh fruits, greek yoghurt and rhubarb muffins. We will have an interactive vegan cookery class making Asian mixed grain bowl with tahini dressing, followed by chocolate and orange mousse. The afternoon session maybe on a demo of fermented foods or an external speaker to come in. A goody bag to take home as well !
Watch this space for more details. If you are interested, please let me know. There will only be x6 spaces.
SocialJoy
I have just been on a retreat in the Cotwolds which involved lots of fitness training, hikes in the countryside, lectures on nutrition and healthy eating. The bonus was I could take my pooch and I think she enjoyed the workouts too! It was a good reset button and to get away for a week.
Watercress and Pesto Dip
150g watercress 1 garlic clove, chopped
100g walnuts
Zest and juice of 1/2 a lemon
50g parmesan cheese
50ml olive oil Drizzle of natural or greek yoghurt Pine nuts (handful)
Sea salt and freshly cracked black pepper
Wash and roughly chop the watercress, then place in a Nutribullet or blender. Add all the other ingredients, except the yoghurt and pine nuts.
Pour the paste into a bowl and drizzle/swirl the yoghurt in and sprinkle with pine nuts.
Serve with breadsticks or pitta bread.
. 🙂
Enjoy ……..
