The Natural Food Kitchen
The Natural Food Kitchen is set at the heart of the show and adds a real buzz to the show floor. With lively cooking demonstrations from the industry leading chef’s and authors, each session will focus on a specific area of the show.
The Natural Food Kitchen Compere
Michael Wale is a writer-broadcaster. He writes about food production and the environment for Farm Business and The Smallholder. Runs an inner city allotment association which he wrote about in his book View From A Shed. And is currently writing a book about how small farmers, mainly organic, can feed the world.
Sunday 7 April 2013
Amanda will be hosting a talk “Eat, Fast, Slim: why it’s time to get juicing! Amanda says ” When I first learned to fast, and how to harness its effects, it changed my approach on how to stay in shape, preserve health and improve – often dramatically – certain medical conditions. I’ve been working with fasting for over a decade and I’m delighted it has finally gone mainstream!”. Amanda will be outlining her nutrition rules for fasting and sharing her tops tips on juicing. For a chance to win one of 3 signed copies of her book and a Tribest Personal Blender visit the Savant Distribution stand 3043.
Amanda is a Nutritionist, broadcaster and writer. She has presented more than ten TV series on the subject of health and nutrition, primarily for the BBC, and is the nutrition expert on ITV’s This Morning. Her spa-based TV series followed the results of her retreat programmes based on fasting – the subject of her new book. The series were shown in 22 countries around the world. Her well-being programmes run in five spa locations across Europe.
In this session Kristina will be challenging the belief that Indian street food needs to be unhealthy and full of fat and will prepare some guilt-free Indian snack food recipes including versions of Bel Puri and Sev Puri packed with taste and spices. The recipes will also be gluten, wheat and dairy free. She will also give us some ideas for dips and snack salads.
Kristina Locke is founder of the multi-award winning gourmet health food company, Conscious Food. Kristina has travelled extensively in India, author of Alastair Sawday’s Special Places to Stay India. As well as being a chef and food writer, Kristina brings her expertise of 12 years in the health industry studying Ayurveda, nutrition and is a yoga teacher. Kristina is passionate about creating delicious nutritious healthy food for everyone to enjoy.
Given recent events where the source of our food has been questioned, it’s timely that we look back at ancient seeds that have stood the test of time. While ‘super foods’ can come and go, there are seeds available today that were first used as early as 3,500 BC. They offer amazing whole food nutritional benefits, as well as supply chain traceability.
In today’s busy world, consumers are looking for easy ways to include nutrional foods into their daily menus. The seeds Vicki has chosen specifically offer everything they need, pro-tein, fibre and omega nutrition – as well as simplicity.
Tony Bishop Weston
Tony shows how you can have your sexy cheese cake and eat it with a number of ways to get cheesey flavours and textures without Cows milk. Contains some light whipping but no nudity.
Tony Bishop-Weston The Plantarian Chef and author will be cooking recipes from his books ‘Vegan’ and ‘The Ultimate/ Complete Book of Vegan Cooking’ He gained notoriety after winning Vegetarian and Vegan hotel of the year awards whilst in Scotland followed by his quirky first cookbook ‘Rainbows and Wellies’He also went on to work for both The UK Vegetarian and the Vegan Society before returning to London and marrying Nutritionist Yvonne Bishop-Weston.
In this session Dale will demonstrate that his recipes are not only healthy for you but they taste great too by cooking a beetroot, mint, and feta pearl barley risotto, and a thai fish soup a preview from his newly launched book The Medicinal Chef.
Dale Pinnock ‘The Medicinal Chef’ combines evidence based nutritional science, with the culinary arts, to create therapeutic recipes that can target specific ailments or body systems. He is a regular face in the UK media with acclaimed appearances on Radio 2′s Chris Evans show, and a regular face on ITV’s ‘The Alan Titchmarsh Show. He is the author of three books, and will be creating some delicious dishes from his latest ‘The Medicinal Chef’ on Sunday.
Monday 8 April 2013
Food groups behave differently in the body – some provide energy (carbohydrates), whilst others are the very rebuilding and repairing blocks of our bodies and brains (proteins) – and yet others feed our neurological systems, regulate our hormones, and protect us against damage and disease (essential fats). How these foods behave in the body is broken down into two classes – acid and alkaline. Our bodies function best when in an overall alkaline state, PH 7.365 and yet much of our current eating trends and diets are very acid-forming in the body, leading to internal stress on the digestive and other systems.
Our bodies do amazing things with food – its our fuel, so why feed it with something that doesn’t make it perform at its optimum? Come and find out more about the Alkaline Way of eating and see Natasha cooking some of her delicious, alkaline, healthy, organic and fabulously tasty recipes.
Vegetarian home cooking to entertain all your friends with inspiring and Impressive restaurant style food’ Pan seared stuffed potato cakes, cauliflower puree, toasted pine nuts and plump raisins in port wine sauce
Born in London Jay Morjaria grew up surrounded by spices and fresh produce through his father’s exotic fruit and vegetable business. At the age of 15 his parents opened a restaurant in West London where he developed his love of cooking and learnt the skills of the trade from the heart of the kitchen. In 2012 he took the step to leave a successful retail career and set up Sutra Kitchen, Central London’s first Vegetarian and Vegan cooking school. The school has become a favourite with Vegetarians and non-Vegetarians alike who enjoy its practical, hands-on and affordable classes allowing them to develop their culinary interests and learn how to make fresh meat free dishes from scratch. Chef Jay’s belief in making Vegetarian food accessible has led to him being a regular guest Chef on BBC Radio where he has imparted his knowledge on everything from healthy eating, to encouraging children to eat Vegetables.
Christine Bailey MSc PGCE MBANT CNHC
Yes You Can Eat Cake!! Nutritionist and Chef and Gluten Free Wizard in the Kitchen will share with you some amazing gluten free treats – chocolate and orange dessert cake and a fabulous chocolate millionaires treat made healthy! Yes really it can be done. To celebrate Tree of Life’s brand new Gluten Free Guide you will also be able to taste some amazing gluten free pastas and sauces too.
Christine Bailey is a renowned Nutritionist, Health & Vitality Chef, Food and Health Consultant and Author with over 18 years of experience. She was awarded Coeliac Chef of the Year 2009 and works alongside Coeliac UK supporting individuals. She regularly works with many health food manufacturers on recipe and product development.
She is the author of numerous health and recipe books including Top 100 Low Salt Recipes, The Vitamix Cook Book, The Juice Diet Book, The Top 100 Recipes for Brainy Kids, The Raw Food Diet Book, The Top 100 Finger Foods and her latest book, Nourish in collaboration with Penny Brohn Cancer Centre.
Discover how to manage your cravings, feel fuller for longer and get in shape for Summer with Low GI Cooking. A low GI approach to eating and creating meals is far from another fad diet. By choosing certain foods and combining them with others we can not only manage our cravings, dips and peaks in energy, we can improve our overall health and well being, safeguard our future health and uncover the secret to weight loss and sustained maintenance of it Come and see 3 x fabulous recipes Beetroot hummus, broccoli, Almond and Cranberry Salad and Millet pea and bean salad.
CMaggie Lynch is Director of The Soul Food Company, Dublin, Ireland’s first wellness-focused cookery school and consultancy. Maggie grew up on a farm in Co. Fermanagh, and after chef training headed to Australia to work for a decade in some of Sydney’s finest restaurants. On returning to Ireland she studied nutrition and began teaching health-based cooking classes, using local, organic sustainably grown produce.
Join Raymond Blanc as he prepares his very own recipe of delicious porridge from oats grown on one of the first spots of organic agriculture Pertwood Farm, Wiltshire. Plus be the first to see the Pertwood Farm brand of breakfast cereals, recently revitalised with new packaging designs. There’s also an organic, sugar free granola to tempt the taste-buds!
“I am passionate about the quality of food I eat and prepare for myself and my guests; that’s why I am delighted to support this range of delicious cereals from Pertwood. 100% organic, farmed in a sustainable way and the taste and textures are simply sensational. Bon Appetit!”