Spring Green Kimchi

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Kimchi  is  a traditional Korean dish made from whatever vegetables are in season with the addition of salt and spices and then fermented. It is so popular in Korea that it is eaten with almost every meal and is very much a part of their cultural and national identity.

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It took me a while to convince my husband that kimchi was going to be the new and healthy  addition to our meals. His meal in particular, because unlike me, he has a passion for chilli jam and Jamaican hot sauce. He was quite skeptical at the thought of something new taking the place of these much loved condiments. He has since become a kimchi convert, which makes me happy, knowing that he is eating something not only extremely tasty but with enormous healing potential to boot.

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The power of Broccoli sprouts 

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imageThere is no doubt that sprouted seeds and legumes are really good for you. They are an incredibly nutritious and delicious food that can have an amazing impact on your health. I wanted to concentrate on broccoli sprouts because of all the seeds, these are the king. They are also one of the easiest to sprout, taking only a few days, and are a relatively small chore considering the huge benefits you will get. Even if you don’t have green fingers or a garden this is something which ensures you are getting a fresh raw nutrient dense food. It is also a fun activity to do with children!

These little sprouts are giants when it comes to the nutritional compounds and enzymes they contain. Broccoli sprouts contain a chemical called sulforaphane, which is a powerful anti oxidant and is one of the most potent substances for detoxifying the body. When the sprouts are chewed a compound called glucoraphanin produces sulforaphane which enhances the bodies ability to remove pollutants.  A study by  John Hopkins medical university has shown that broccoli sprouts can detoxify the body of common pollutants such as benzene and acrolein which you will be exposed to in heavily polluted areas such as a the petrol station or being around smokers. Read More

Due dates and dates

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IMG_7024As I write this I am waiting for the arrival of my first grandchild. My daughter is only 27 years old but I have been nagging her for years to have a baby. I know this isn’t normal or responsible, but luckily she is! I am on tenter hooks, ready to spring into action and drive to London to be with her for the birth. I’ve been thinking of snacks to take with us, partly for her, to keep her strength up, but also for me. I’ve been told bananas are good, they provide slow release energy, are easy to digest and full of potassium. They are convenient and easy to carry, but I’m a bit nervous they will squish in our bag and no one wants to eat a brown squidgy banana, especially in mid contraction!

I’ve also been hearing pretty amazing things about dates. It seems these succulant jewels are power packed with goodness for pregnant women. A study published in the Journal of Obstetrics and Gynaecology concluded that eating 6 dates daily during the last 4 weeks of pregnancy “significantly reduced the need for induction and augmentation of labour, and produced a more favourable, but non significant, delivery outcome”  this is one of those incredible moments where old wisdom meets new scientific research. Read More

Turmeric Dressing

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 This dressing is very simple to make and uses Turmeric which is one of my favourite spices. I find that having a jar of this dressing on hand is an easy way of getting this incredibly healthy ingredient into our meals everyday. A huge salad of some sort is always a part of whatever  we eat in this house and it tastes great when poured over lentils or quinoa and roasted vegetables.

Aside from it being delicious there is also a more important reason for making this golden spice part of a salad dressing, turmeric is very good for you! Read More

Fermenting day at Trill Farm

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Trill Farm lies nestled in a sheltered valley, surrounded by rolling hills and woodlands  just up the road from me in East Devon. It is a 300 acre mixed organic farm which the owner Romy Fraser runs as an education centre and hosts a community of small businesses complementing each other and making use of the amazing resources the land has to offer.

I’ve done a few courses here over the past few years and have always come away feeling both inspired and grateful.  When the opportunity came to do a day course on preserves and fermenting with the new chef in residence Chris Onions I leapt at it.

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Toast (Oas) Inspiration

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FOOD+DRINK / OAS | FOUR WOMEN – TIFFANY JESSE – FOOD ALCHEMIST

vegetable fermentationIt was a huge honour to be asked to be part of this Toast campaign. The campaign was to highlight the launch of their new work wear collection Oas. I have loved receiving their catalogues ever since I first got one through the post 11 years ago. It dropped through my door having been recommended by a friend and I was instantly smitten. I swiftly bought a soft grey blanket and a pair of slippers, hoping to emulate the warm and cozy world they presented. They were the first company that I had ever come across that really sold a life style that captured the imagination so well. Always inspiring, with beautiful styling and photography.I have been thinking for sometime that I would like to write a blog. I wanted to share some of the things I have learnt over the years with my children and friends. It didn’t really occur to me that others might be interested. After this piece came out, I realised from the feedback I got, how many people were looking for answers. Not only where their skin was concerned, but also about fermenting and how it can help restore gut health and a sense of well being.I’m still wearing the clothes I was sent a few weeks before the shoot. They get better and better with each wash, becoming my good and treasured friends.

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