“That which is hidden in the earth reveals itself slowly, and only to those willing to wait.” There is a table my family returns to again and again, at Regency, an Indian-Kenyan restaurant tucked into Queensbury, London. It is the kind of place that holds a particular memory in trust for you, the same booth, …
‘Sharing food together is a way of saying, you matter to me’ I first had this oatmeal at OKU Andalusia, on a morning I shared with my brother, the two of us at a table overlooking the coast, in no hurry to be anywhere else. There was something about that bowl that stayed with me …
This bread, dense, earthy, faintly sweet from the almond flour, is the kind of bread that rewards slowness. It asks you to let it cool overnight before you cut into it. It is, in its own way, a lesson before it is a meal. In Ayurveda, flax is considered heavy and oily, the very qualities …
‘The great thing about Ayurveda is that its treatment always yield side benefits, not side effects’ This classic Indian dish transforms black-eyed peas into a grounding, tri-doshic friendly curry that is easy to digest and deeply comforting. In Ayurveda, black-eyed peas are prized for their plant based protein, but can be naturally aggravating to Vata …
Some breakfasts do more than fill us up. They settle the nervous system, warm the digestive tract, and quietly help the body do what it is always trying to do: digest, assimilate and eliminate well. A bowl of oatmeal cooked with apples, ghee, cinnamon and cardamom is one of those meals. It may look simple, …
There’s something about stone fruit season that feels fleeting in the best possible way. Peaches soften overnight on the counter, plums stain your fingertips, nectarines perfume the kitchen before they’re even sliced. A stone fruit crisp is one of the gentlest ways to honor that abundance, simple enough for a weekday afternoon, beautiful enough to …
‘Warm food provides both physical and emotional solace’ This chickpea and kale stew is designed as a warming, nourishing dish that supports digestion while providing steady, sustained energy. It is one of my grandmothers recipes, where I switched out the spinach for kale as that is what I picked up at the farmers market. Chickpeas …
‘Diets trend and go, but nature’s own seasonal bounty endures – rooted in the cycles of resilience, nutrition and the science of adaptation’. Every year in December we have the Fiddleheads Cooking Studio’s last quarterly meeting. We make various dishes for potluck and share a table. It is a lovely way to represent ourselves in …
‘What the world needs now is love sweet love’ This is a lovely soup comforting soup with layers of umami. It is another delicious recipe from ‘Healthy High Protein’ by Dr Rupy Aujila. It calls for tahini and miso, which gives a wonderful depth to the flavour. Chinese cooking uses a sesame paste, so if …
‘Be like seeds, do not see dirt thrown at you as your enemy, but as ground to grow’ This is a unique recipe I found in ‘the Korean vegan’ cookbook. It is a recipe she found on her favourite Korean sitcom, which reminded her how much she liked sprouts. I love the way Korean cuisine …
