I have an absolute love for all things food related; shopping for food, creating recipes and most of all sharing my creations with others. All my recipes are gluten-free with limited or no dairy or refined sugars.
A healthy relationship with food involves eating delicious nutritional meals that feed your mind, body and soul. I have learnt that changing your eating habits can change your life.
To say that I have a passion for food is an understatement; this is just the very start of it. Food is my work, my pleasure and my life. My journey with food has paved the way to a place of equilibrium; it’s been a rollercoaster, but I now believe that anything is possible, and this feeling exceeds any expectations I could have ever imagined. In theory it’s quite straightforward, eat well and every area of your life will benefit, from your increased energy in day-to-day activities, to your productivity at work. In practise, it may seem unreachable, but through acceptance and realisation that something needs to change, it can be achieved, and when this transpires, it’s a complete life-changer.
Through many ups and downs, I eventually turned my own relationship with food around. I have adopted a gluten-free diet, limiting dairy products and refined sugars. For me, food is a ritual and I relish the entire process, from the exhilaration of creating new wholesome recipes, to the joy in sharing them through my work, and with my family and friends. The pleasure is immeasurable. I am now fulfilling a lifelong ambition, sharing my passion and spreading the word, inspiring people to see food as a friend, not as an enemy.
As a chef, teacher and writer, my passion for food has become my business. I have recently self-published my first cookery book, My Relationship with Food, which features 100 delicious, nourishing and seasonal recipes; all gluten-free and with minimal use of dairy and refined sugar. I hope to inspire, encourage and support those who are struggling with eating issues, to change their habits with inspiring and achievable recipes.
I absolutely love sharing my knowledge and take immense pleasure in teaching. This begins with educating children to understand the importance of good nutrition; involving them in cooking from an early age is so important, to instill good habits for their future. I also teach cooking to a number of private clients in their homes, and regularly visit employees of leading blue chip companies, including Google and Facebook, running interactive cookery workshops, and advising on the benefits of mindful eating. A partnership with an established contract caterer, involves offering healthy options to a number of city banks, encouraging nutritional eating in the workplace.
Food has always played a significant role in my life. As a child, I loved watching my mother and grandmother cook; every dish created with enthusiasm, passion and pride. The transformation of raw ingredients, into a beautifully aesthetic and tasty dish, completely transfixed me, and it wasn’t long before I was making my own cakes from scratch. But the pleasure in eating my good work soon equalled its creation, and I relied on food to give me comfort. I became overweight and was teased at school, which only fuelled my over-eating, in search of happiness.
As a teenager my mindset switched, I realised that food wasn’t making me happy. I understood how I gained weight and in turn how to lose it, which I did, to the extreme. The newfound confidence in my svelte physique made me feel in control; I became obsessed with my image, and this developed into an eating disorder. This became a threat to my health and I was still desperately unhappy. Eventually, I admitted that something was terribly wrong. My wise grandmother led me back towards a healthy path, by encouraging me to cook and regain my passion for food. I trained at Le Cordon Bleu cookery school and whilst learning invaluable skills, I became educated in preparing foods that would nourish and satisfy me, without gaining weight. Through time and sheer determination, it was here, that my healthy relationship with food reignited which in turn, gave me back my freedom.
I love to serve this straight from the oven to the table, ensuring at least 10 minutes cooling time with a large dollop of ice cream in the centre. If you do not have a skillet at home (they are quite expensive) then you can use a cake pan instead.
I weigh the mixture after everything is combined and then divide that by 12 and weigh each latke that I put onto the baking tray so each latke has the same amount of mixture. Not only will this ensure that you make 12 latkes, it will also ensure an even bake.
Buckwheat has become popular due to its high amounts of minerals and antioxidants and it also has health benefits in that it improves blood sugar control. Buckwheat is neither a cereal grain nor related to the wheat family of flours, it has no connection with wheat whatsoever
This dish is delicious served either warm or room temperature. If your hosting a buffet style meal, its best to dress the salmon, when the salmon has completely cooled. I love to serve this dish in the middle of the table, with a large bowl filled with lettuce leaves
Hot summery desserts! You had me at hello with this one! There is nothing like strawberry season, my favourite time of the year, when these red juicy fruits come out in their full blossom, bursting with flavour.
This plantain and pecan loaf has an incredible light texture. Although being grain free, it is packed with an overload of nutritious ingredients. It is wonderful served as it is or the flavour, taste and texture of the bread is enhanced either by popping the toaster or under the grill served with lashings of your favourite nut butter or chia seed jam.
While the traditional sushi with rice is pretty straightforward, in my effort to reduce grains and maximizes nutrition in my diet I wanted to take a step further and create a sushi roll packed with a powerhouse of nutrition.
After becoming a professional chef I found myself on the road to recovery, my goal is to help others and show that it is possible to overcome the destructive force that is an eating disorder. "I love the person I've become because I fought to become her."
If you are looking for a new way to use up your ripe bananas, trythis Banana Peanut Butter Ice Cream cake. I always have loads of frozen banana chunks in my freezer, whether it's for a smoothie or this delicious cake. The recipe is super simple to make and no one will ever know there are only a few ingredients involved. This recipe really is magical, and healthy too!
This salad is full of protein from the chicken and cashew nuts. The chicken breasts are full of flavour, you can marinade the chicken the night before so the flavours intensify. If you are using a julienne you can graze on the middle of the carrots that are left over after grating.
The donuts are best served warm straight out of the oven with warm sauce. If you make the day before, just gently reheat in the oven. You can make the salted caramel sauce a day before and keep it in the fridge. The sauce will go hard, so when you melt it over a gentle heat and spoon off any excess oil that appears.
Winter squashes are an excellent source of vitamin A as well as Vitamin C, potassium, dietary fibre and manganese. Spaghetti squash looks like other winter squash varieties and when raw the flesh is the same, but when cooked the flesh falls away in ribbons, like spaghetti.
Baked to perfection without added fats or having to fry! Cauliflower has an excellent source of anti-inflammatory properties and full of vitamin C. With the added high fiber and beta-carotene from the sweet potato, these patties are a delightful combination.
Asparagus tips should be tightly furled and perky, with shoots that are straight and firm. This quiche is great for a picnic with a side of fresh green salad, or take a slice for breakfast on the run, or wrap in cos or romaine lettuce with a dab of honey mustard, its filling without having to add any carbs.
Fresh tuna is a great source of protein and omega-3 fatty acids, vitamin E and antioxidant minerals. Make sure your fresh fish is odourless and best eaten on day of purchase.
I've found the easiest way to deseed a cucumber is to slice it into quarters, then run a sharp knife under the seeds to lift them out.
17/07/2015 11:23 BST
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