Updates

Thanks and gratitude

Sunday, 17 July 2016

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Thanks and gratitude to everyone who has supported the journey of Living Food - a feast for soil & soul - the book has know been published!!  This would not have happened with out you, do keep in touch you can find out what I am up to  via the Greencuisine Trust website - http://www.greencuisinetrust.org

My special thanks goes to Isobel, for her unerring commitment and good nature, along…

Sharing the cover for Living Food

Sunday, 3 April 2016

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Very close to the finishing line now and I am delighted to share the cover with you!

This week is just about your last chance to pre-order a special edition of Living Food, so if you know anyone who would like a special edition - give them a nudge.

I will be running a Living Food course later this year and will keep you posted.

All the best Daphne

Wild Garlic Grissini

Monday, 28 March 2016

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 The chill wind and wild hail storms do not make it feel much like Spring but there are plenty of other signs, wild garlic, nettles, sorrel, dandelion, chervil and chickweed to name but a few. Here is one of the Spring recipes from Living Food – a feast for soil & soul, with thanks for all your support and because by the time you hold L F  in your hands in June all the wild garlic will be over…

Chervil Soup

Saturday, 12 March 2016

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Living Food 'a feast for soil & soul' is nearly on its way to the printers & looking good, more info to follow - meanwhile to celebrate here's one of my favourite Spring soups

Chervil Soup

Chervil is a fragrant herb with a subtle aniseedy flavour, it makes a refreshing Spring soup. Chervil soup (kerbelsuppe) is traditionally served in Germany on the Thursday before Easter or Green Thursday…

101% !!

Thursday, 4 June 2015

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Fantastic news Living Food - a feast for Soil & Soul is fully funded.

Thanks for all the encouragement and support

Will keep you updated on progress

With good wishes and appreciation

Daphne

 

Sharing Goodness

Monday, 25 May 2015

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Trust a mellow bank holiday week-end was had by all. Changed computers yesterday missing my 20 year old (& more) computer - but managing to write!

Living Food - a feast for soil & soul, explores mutuality in nature with guest writer Sandra White here's a small excerpt from 'Sharing Goodness'

" We need to paint more pictures of symbiosis which creates not only mutual dependence but also mutual…

A bumper crop of Asparagus

Sunday, 17 May 2015

Asparagus

Asparagus season is here and it's a bumper crop. Over the last few weeks I have enjoyed it simply roasted with olive oil a twist of black pepper and sea salt flakes or raw in salads with olives, chervil and lemon dressing,  the season is not long so enjoy these tender spears whilst you can.

Asparagus contains more folic acid than any other vegetable. It is also a good source of potassium, vitamins…

Introducing Rituals

Sunday, 10 May 2015

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All's going well on the writing front, please continue to inspire friends and family to pledge!

Living Food - A Feast for Soil & Soul explores how to revitalise ritual everyday, every mouthful, with Autumn guest writer, Miche Fabre Lewin - here's a small excerpt:

Why do we need rituals?

Food growing, food making and food sharing - these are ways in which we discover we are part of nature…

A cake to celebrate Spring

Monday, 20 April 2015

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Sharing cake with friends in the warm Spring sun - doesn't get much better than that so thought I would share the recipe with everyone who has been so brilliant in supporting Living Food - a feast for soil & soul

Spring Chocolate Cake

12 oz (350g) soft butter + extra

12 oz (350g) sugar

6 eggs

8 oz (225g) ground almonds

2 oz (55g) rice flour

2 oz (55g) cocoa powder

12 oz (350g) dark…

First draft finished!

Tuesday, 14 April 2015

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Spring is spreading her soft cloak over the countryside. The woods and hedgerows are full of ramsoms, violets, hedge garlic, primroses, three cornered garlic and ladies smock. Edible plants are all around, the green shoots and brightly coloured flowers add vibrancy and little bursts of flavour to salads - so go gather a bunch!

I have been busy writing and to keep all you wonderful supporters…

Over 50%!

Tuesday, 3 March 2015

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Thankyou all so very much we are now over 50% in fact 58% this is very good news.

Please entice family & friends to pledge and keep sharing the link

Thanks

Daphne

 

Introducing four rather special women contributing essays to Living Food

Wednesday, 18 February 2015

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Four essays, one for each season on natures pharmacy, the stories behind food, connection through ritual and exploring obstacles to change.

Romy Fraser

Romy is an early pioneer of organic skin care and founder of the iconic Neal’s Yard Remedies Through homeopathic remedies, essential oils and herbal remedies she has inspired generations to be more involved in making decisions about their health…

Get creative with beans & peas

Sunday, 1 February 2015

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Hello

I've been creating some rather delicious dishes with beans & peas.

If you've never been that excited by tempeh, pea tempeh & fermented red cabbage will change the way you think forever. Tastes so good the recipe is now in 'Living Food'.

I use Hodmedod's beans & peas. Check them out all their products are British grown and can be turned into warm salads, curries, pilafs, chunky soups and…

A wonderous & healthy 2015

Tuesday, 20 January 2015

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Wishing everyone who has supported Living Food - a feast for soil & soul a brilliant 2015. I succumbed to a virus over the New Year -  so plenty of thinking time, now busy writing.

Please encourage friends, colleagues and family to pledge. I am really looking forward to holding the finished book in 2015.

Many thanks,

Daphne

 

Chocolate - hemp sweetmeats

Sunday, 14 December 2014

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HEMP

Hemp is one of Natures most nourishing gifts and, as as you know, hemp nuggets are one of the rewards for pledging for 'Living Food' along with fabulous recipes to inspire you to use them every day.

Hemp is a variety of Cannabis sativa L a tall vigorous plant that, at maturity,often reaches a height of over four metres. It has the ability to grow below the soil nearly as fast as it…

World Soil Day - December 5th 2014

Wednesday, 3 December 2014

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World Soil Day on December 5th celebrates the importance of soil

'The soil is the great connector of our lives, the source and destination of all'  Wendell Berry,

From soil we come, to soil we return and soil, the living crust of planet Earth, feeds our bodies via plants and animals as we journey through life.

For much of human history the inseparable bond between people and soil was…

A gift of root vegetables

Sunday, 30 November 2014

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Yesterday a  friend arrived with a basket of freshly dug root vegetables it was just one of those moments that took you into the kitchen to cook.  The following recipe is simple Winter comfort food

 

Braised root vegetables with sweet white miso

3 medium carrots

2 parsnips

2 swedes

2 onions

2 turnips

Olive oil

6fl oz (180ml) vegetable stock

Splash of mirin

2 tablespoons…

A creamy, calcium rich dip

Monday, 24 November 2014

Almond dip

Almond dip

100g soaked skinned almonds

Juice of 1 large lemon

1 teaspoon whole seed mustard

1/2 teaspoon sea salt

120 ml olive oil

good twist of black pepper

pinch of paprika

 

Process the nuts in a blender until quite fine but do not allow to oil. Add the lemon juice, mustard, salt and olive oil. Blend together, adding a little water if necessary, until smooth and creamy…

Beetroot Salad

Monday, 17 November 2014

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I love beetroot, not the yellow or white variety or the variety that reveals concentric white and red circles when you cut them  open , no I love the deep crimson variety.

There are a number of varieties but I would probably choose a 'Detroit Globe' This is a sweet, flavoursome variety, it  is  a good main crop with roots that store well, in addition  the red veined leaves can be eaten when…

Vibrant, living, Autumn foods.

Wednesday, 12 November 2014

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Two great workshops in London last week-end preparing meals from vibrant, living, Autumn foods, there is just so much to choose from at this time of year.  We started each morning with a green juice.  Here's a recipe for a sweet, green juice with a kick

1 medium sized pak choi, 2 apples & fresh chilli ( the amount really depends on how hot your chilli is and of course your heat preference)

Mulled apple juice for bonfire night

Wednesday, 5 November 2014

Mulled apple juice

 

Mulled apple juice

1 litre apple juice

1 cinnamon stick (broken in 2)

1 knob of fresh ginger in slices

4 cloves

1 bay leaf

1 teaspoon honey

 

Place all the ingredients into a stainless steel pan and bring gently to the boil.

Simmer for 5 minutes.

Remove from the heat and leave covered to infuse for 1 hour.

Reheat, strain and serve in glasses with a cinnamon…

Hello from the new Greencuisine Trust HQ

Sunday, 2 November 2014

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I am now fully settled in to the new HQ for the Greencuisine Trust just outside Stroud and further more I have at last got the internet!  Sorted out my wormery and pot plants in the warm (actually hot) mid day sun yesterday wondering when we would have the first sharp frost.  It is generally at this time of year as the weather changes we see an onslaught of infections so its a good idea to make…

Thank you!

Tuesday, 7 October 2014

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Thank you to everyone who has pledged and supported the book so far! Please help spread the word and tell friends and family about Living Food.

In the meantime, as autumn sets in, here are a few recipes to try.

Daphne.

 

 

Autumnal recipes



Green pepper, tomato, celery, garlic & horseradish juice

6 ripe vine tomatoes

1 small green jalapeño pepper

2 sticks of celery…

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