Monday, 24 August 2015

Falling in Love with Good Food - Creating Meals for the Floating Supper Club and myself.

For some time now I  have become increasingly passionate about creating really 'good' food for the Floating Supper club and for myself. Nutritious and vibrant, exploding with nutrients and vigour:

It took me some time to listen to the voice in my head to start buying from Farmers Markets and not supermarkets (much fresher, cheaper - organic, supporting small passionate companies rather than conglomerates) and I am pleased to say that for a year now it has become my ritual to go to Swiss cottage on a Wednesday,  Pimlico on a Saturday or Marylebone on a Sunday. It's a truly beautiful exchange.

Yesterday after Cerys, ( what better way is there to start your day than with Radio 6 on a Sunday?) I battled through the rain to buy my weekly shop from Marylebone and today I made the most delicious Green salad. Flat leaf parsley, tatsoi, spinach and Tuscan kale with half a green chilli, quinoa, sunflower seeds and rye bread, draped in an apple cider vinegar, olive oil, lemon and garlic dressing. Full of flavour and colour , vitamins and minerals and served with two freshly cut English Roses still holding the rain from a recent shower,  that a neighbour cut for me from his garden as I walked past.

Recently I picked up Sarah Dobbyn's most amazing book: 'The Fertility Diet, How to maximize your chances of having a baby at any age.' Basically: how to keep young and healthy. It was one of the most interesting and well researched books I have read. Full of the most brilliant nutritional facts and now I try to eat the very best food providing the ultimate nutrition. If you are interested in health, I can't recommend it highly enough.Here are just a few facts from the salad.

Parsley: 'I cup of raw parsley has outstanding amounts of  mineral and vitamin levels.
Quinoa: All the essential amino acids, minerals, vitamins and folic acid
Sunflower Seeds: One cup gives you 46% of daily vitamins and 62% of minerals
Beetroot: beta carotene, vitamins B and C, Calcium, phosophorus and manganese
Leafy greens: Loaded with folic acid, vitamin K and iron. Calcium, magnesium and manganese.

I forage where I can. In Spring I walked through the most wonderful banks of Wild Garlic.

Summer Days on the boat have involved plenty of foraging. Seasonal treasure including some pickings from places you can't reach unless you are on water. ( the plums still need a little more time...)

My photography books are starting to feel overshadowed by the bestsellers of the literary moment that I have stolen off my neice: 'Honestly Healthy. Eat with your body in mind, the alkaline way by Natasha Corrett and Vicki Edgson', ' Eat, Nourish, Glow by Amelia Freer' and Ella Woodward's' Deliciously Ella'. But one book in particular I want to mention, that came out way before the sweeping trend is 'Real Fresh Food, Healthy Meals for Busy People' by Anna and Roger Wilde.  I have found it very inspiring. The recipes are simple but the knowledge runs deep.

I could continue for days but we all have other places we should be..  I take my leave to watch a film and eat some of Ella Woodwards raw brownies I made this afternoon. I leave you with a link to a recent episode of Radio 4's Desert Island Discs , where one of the true founders of Seasonal foods, Ruth Rogers,  talks passionately about her life. Enjoy.