New year 2020 !
SocialJoy
I hope everyone is coping well and keeping safe. This blog is a bit thin this month, as we are not doing so many activities! I am doing my daily exercise with cycles to many London Parks and keeping fit with online yoga. I am sure we are all trying to cook delicious meals and be a little creative with something different and I even bought some oysters from our local fishmonger for a treat!
I can only reiterate my beliefs and concerns as per my previous blog in March on trying to socially distance and mentally keeping ourselves busy with some online exercise, gardening (if you have an open space) board games, keeping connected to family and friends and trying to enjoy the space that we have for the time being.
WorkJoy
I am trying to be creative with new dishes and eat a lot of fish and seafood in the lockdown. I have made baked Spanish cod with butter beans & chorizo, portobello mushrooms stuffed with spinach, gorgonzola and roasted pine nuts, squid in a light tempera batter, baked sea bream stuffed with ginger, garlic, soy and spring onions, plus scallops with cauliflower puree and black pudding, moules, tom yum soup, miso soup made with bone broth. A lovely sag aloo as per the photo above and recipe below, which accompanied a black lentil dahl dish I made too from the Dishoom recipe book.
I was lucky enough to be given some rhubarb from a friends allotment and made a healthy rhubarb crumble made with almond flour, oats, cinnamon and coconut sugar. Also great brunches such as fluffy pancakes made with buckwheat flour, banana, oat milk. Shakshuka with sauteed onions, garlic, mushrooms and baked eggs. And finally had a stab at making Portuguese egg tarts, just delicious ! If anyone would like any of these recipes, please contact me!
I shall be posting some scrumptious ideas for everyone, with a slant on keeping our immune system healthy and happy. Follow me on Instagram and Facebook for more ideas!
https://www.instagram.com/kitchenjoycookery/
https://www.facebook.com/nutritionalcookeryclasses/
KitchenJoy
I am now offering online cookery classes, which have gone very well in April. It is easy for my clients, as they sign up via zoom and I forward the ingredient list of the dishes we are going to make together before hand. The clients then just mirror me as I prep the dishes and so do you in your own kitchen! I will be talking through all the key nutritional ingredients of the dishes as I would do normally on a face to face KitchenJoy class. and step by step instructions on the cooking method. The advantage of these virtual classes, is we can have unlimited people online and can be very flexible on what we prepare in our own fully equipped kitchens and you can make a family meal or whatever quantity you like. I did a brain health online class this week, which a super lime healthy brain smoothie with coconut water, mint, parsley, avocado, moringa powder, cucumber and banana. This was followed by baked salmon with an oat, dill and lemon topping with greens in a tahini dressing. And finally a chocolate and orange mousse made with tofu.
Please contact me for more details if you are interested. I am still offering different medicinal themes, from immune boosting meals to brain power.
Sag Aloo
vegetable oil
250 g new potatoes
500 g spinach leaves
1 tbsp mustard seeds
1/2 tbsp cumin
1/2 tbsp tumeric
1 red onion
4 garlic cloves
1 large chilli
salt and pepper
Boil the potatoes until soft. Heat the oil in a wok and add the spices. & cook for one minute. Add the onions and sauté for several minutes and add the garlic and chilli. Drain the pots and add to the pan to brown off. Add spinach and cook for few minutes. If its a bit dry add a little water. Season to taste.
