Today’s post is about our recent Cookery Well-being workshop which
took place at Brighton Cookery School last Saturday. The morning was hosted by
the wonderful Jenny Philips and Jeraldine Curran of Inspired Nutrition who
brought a whole load of tasty recipes, years of expertise, a sunny vibe and plenty
of jovial flair to the kitchen. If you missed it we are running two more
workshops with Jenny and Jeraldine this year, keep up to date with our events calendar for more info.
Think of that person in your life who has cooked for you, gathered
fresh ingredients, laboured over chopping boards and stoves with the passion of
nurturing you: a mother, grandmother, sibling, friend, partner…then you have
some impression of what it felt like to walk into Jenny and Jeraldine’s
kitchen. These women are not professional chefs but they are something far more
important, cooks who understand the power of food to heal, support and protect.
Although they are both qualified nutritional therapists, it
is Jenny and Jeraldine’s personal experiences as much as any qualifications,
which make them both such incredible fonts of knowledge. Jenny recovered from breast cancer ten years
ago and Jeraldine has been a close support for family members with cancer so
they both understand the topic inside out and were happy to share their
stories. The selection of dishes they prepared were designed to support the
body through any stage of cancer diagnosis, and it was possible to tailor each
to specific requirements…they were also delicious!
For those of you eating meat, this is a very easy to digest and totally delicious recipe. The flavours really come through and it has a mild heat from the chilli, but nothing too overpowering. Pulses such as chick peas can be substituted for a vegetarian option.
