Isn’t it wonderful to have some sunny weather this month, especially over the Easter break! I spent some time in Henley on Thames with friends over the Easter weekend, so lovely to get out of London and enjoy the countryside. We even had a bbq as the weather was so good. A little indulgent, but went to Fortnum & Mason for Afternoon tea, very english and quintessential eating our cucumber finger sandwiches whilst the pianist played in the background.
It was also my birthday, so lots of lovely celebrations, starting with a group of my friends at a Sri Lankan restaurant in Ealing http://www.papaya-uk.com/ As my birthday was on a Sunday this year, we went to The Ned in the city for the bottomless brunch, eating lobsters and many more delights https://www.thened.com/whats-on/neds-feast
And to finish off April, by supporting my friend Fra who is running the Marathon for Scope. The atmosphere was great and cheering her on.
Have been practising some new recipes for Courses coming up. As I have mentioned, I made the beef seitan, and now its time to try chicken seitan. I wanted to make a chicken seitan salad with grapes and walnuts that can be used in a vegan picnic. Again the chicken seitan is versatile, which can be used in a number of delicious cooked recipes. And as Vegan courses are very popular at KitchenJoy, I experimented with a new vegan dessert, using silken tofu with raw cacao & a few more ingredients, to make a creamy chocolate mousse, this enabled higher protein intake, essential for vegans.
I also pitched at a West End firm for a closed networking event in June, where I will demonstrate some KitchenJoy recipes for a picnic theme. These will include the chicken seitan salad, mooli tacos with asian slaw, pea, feta & za’atar fritters and chocolate beetroot brownie bites. A few healthy picnic tasters!
Ran a few Gluten-free courses this month, which was interesting as client’s symptoms were anything from celiac, to diverticulitis and general gut health issues. At KitchenJoy we demonstrated that you can still have a healthy and varied diet using non wheat grains and gluten-free flours for baking to make delicious desserts. But also supporting your gut with bone broth and home made kefir to restore balance using probiotic bacteria for the prevention and treatment of gastrointestinal disturbances.
I attach below the Energy Ball recipe as per the photo above. This healthy on the go snack is packed with fibre, protein and healthy fats especially if you have an afternoon slump of low energy and fatigue to keep you going! Recipe below.
Matcha Green Tea Energy Balls
Makes 6 large balls
10 dates, pitted
3 tsp matcha green tea powder
2 tbsp cashews
1.5 tbsp almond nut butter
1.5 tbsp sunflower seeds
sprinkle of sesame seeds
Place all the ingredients (except sesame seeds) into a high speed blender until combined. Roll the mixture into balls and dip into the sesame seeds to coat. Place in freezer for 1 hour to set and then transfer to the fridge in an air tight container.