Weekday Tarka Dal


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Sometimes I dream of a soft buttery comforting dal, and I remember how many years ago, when my first daughter Lily was born, we moved to a part of London far away from where I had grown up. This was mostly to do with the fact that as young parents it was an area of London where we could afford to buy our first home. Back then it was the ghetto, now it is a very cool and fashionable area!

I found myself alone with a young baby in a strange part of town where I didn’t know anyone. None of my friends had even thought about settling down let alone starting a family. To keep myself busy I would go for long walks pushing the pram hoping to escape the grey and dirty streets of East London. One day I found myself in Ridly Road Market in Dalston, and it was in complete contrast. This was a vibrant and eclectic multi-cultural community selling traditional and exotic fruits and vegetables on old fashioned barrows. I would lose myself for hours wondering around in a visual and sensual rapture inhaling the smells of fresh warm bagels and spices. Read More


Making Kefir and a Blueberry Smoothie

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Spring is in the air, the English countryside in East Devon is humming with bird song, the trees are suddenly bright with with electric green leaves unfurling from their sleepy brown branches. Blossom from the apple tree is fluttering down like flowery snow covering the ground like a carpet of petals, making everything feel brand new and fresh. There is nothing which connects me more to the here and now and with such gratitude than when England throws off her winter cloak and blesses us with a sunny day. Read More


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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Dill sauerkraut 

 


This a very simple and easy sauerkraut to make which doesn’t need any fancy equipment, it can be made in a large kilner type jar and with just a sharp knife and a cutting board. There are also only 3 ingredients, cabbage, salt and dill. Even if you omit the dill it will still be delicious. The addition of dill though gives the finished result a wonderfully clean and fresh taste which I love.

First of all do not be afraid! When I first got interested in the idea of fermenting I was quite nervous, making sauerkraut went against everything that that we are taught about health and safety. The thought of food being left on our kitchen counters for days on end at room temperature was very scary. As long as certain procedures are followed there is nothing to be afraid of. Make sure everything you use is clean. Wash hands, utensils and your jar. Straight out of the dishwasher is good. The salt to cabbage ratio is also important, 3tbs of salt to 5lbs of cabbage. You can halve this amount if you want less. Also the most important thing of all is that your cabbage stays submerged beneath the brine. Use the freshest cabbages, preferably organic. Also remember that preserving vegetables in this way has been practiced for thousands of years. Read More


Nightshades and healing psoriasis

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Nightshades are a family of plants which include tomatoes, white potatoes, aubergine, peppers (all except black pepper), tobacco, goji berries and paprika. They go by the scientific name of solanaceae and includes over 2,800 plants, shrubs and trees. They all share in common alkaloids that are naturally occurring pesticides. These are thought to protect the plants from insects and viruses. It is these compounds which can cause an inflammatory response in the body, especially those who suffer from arthritis, chronic pain or psoriasis. When I first saw the list I couldn’t believe it, my favourite go to meal had always been a baked potato topped with ratatouille and melted cheese, I have often read that you are addicted to your poison, and this was never truer than in my case! 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

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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