Taking care of your kitchen

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During these days of forced confinement it is not easy to eat well, and in general to take care of oneself.

My suggestion is to take care of your spaces, and in particular of your kitchen: it represents your “life fire”, your alchemy spot, it’s where you literally transform certain ingredients in a delicious dish to enjoy by yourself or with you loved ones.

Looking after your kitchen is vital, it will make you feel much better and energetically it will reinforce your positivity and the sense of still being in control even when things feel all but in control.

Here are just a few examples of what you could gently do today to take care of yourself/your kitchen:

  • Wash your dishes after a meal, and clean the sink. This takes only a few minutes, but rest assured it’s the best view you can get when you’ll approach your kitchen again next time.
  • Clean your fridge: toss what is expired, or no reusable and think about ways to recycle and use what’s left. A curry with vegetable leftovers, a frittata with small pieces of cheese, freeze any herb that you don’t plan on using in the next day or so.
  • Buy fresh and small when you can, rely on local produce and small stores which are sometimes more flexible than the big chains to adjust to new rhythms.
  • Use all your fire (gas or induction or electric): energetically if you always just use one, you won’t activate all your potential to activate other areas of your life or skills you have. Go on an move your pan to another fire, you will benefit from this enormously
  • Clear the space you use every day: remove items you seldom use, the bread machine, the popcorn maker, those can be retrieved when you need them but shouldn’t amass on your working space. This doesn’t mean going minimalistic, but you should only have items you use at least once a day, and store the others.
  • Wine leftovers? You can freeze them and toss the bottles that are hanging around almost empty, and use the wine frozen cubes to enhance a risotto or a stew.
  • Always have clean sponges and towels: they harbor the highest percentage of bacteria of all the kitchen, and they need to be frequently changed and washed at high temperatures if possible.
  • Same for cutting boards: wooden ones trap more bacteria, so in this case plastic is usually better. But no matter the material, always keep them super clean and don’t use the same side you used for chicken or meat for vegetables.
  • Have something colorful that inspires you in the kitchen: most of them have either white furniture or dark-colored ones. I have a few paintings in mine and a bright yellow vase where I put my fresh herbs. I am sure you have something nice that is not too delicate that you love and can move from your living room to the kitchen.

Enjoy your space, clean the sink every morning after breakfast and you will go back to an inspiring and energetically positive environment for your next nurturing meal.

The Chiswick Cookbook Festival is here!

Date for your diary: the Chiswick Cookbook Festival returns


And here we are, the great event in London is on: join the Chiswick Cookbook Festival for the ultimate celebration of cookbooks and food in the heart of west London.

A variety of magnificent locations will host some of the world’s finest chefs and cooks, sharing their top tips, favourite recipes, signature dishes and incredible knowledge.

Expect talks, chef demos, hands-on workshops, cooking, eating and plenty of festival fun.
The festival runs alongside the much respected and enjoyed Chiswick Book Festival and all proceeds from both events go to charity.

12th-16th September:
Some of the renowned chefs from the last edition: John Torode, Ella Mills
(Deliciously Ella), Melissa Helmsley, Jack Monroe with City Harvest, Jo
Pratt, Niki Segnit (The Flavour Thesaurus), Katie and Giancarlo Caldesi
from La Cucina Caldesi, Silla Bjerrum and Mallika Basu.

They discussed their published work, food and culinary experiences
alongside tastings prepared by our experienced chefs.

Founded and chaired by Lucy Cufflin, Jo Pratt and Fran Warde. They are
supported by a committee of highly experienced food appreciators from
Chiswick. Everyone involved is a volunteer. The event is sponsored by As
nature intended.

See you there!

Discover more: www.cookbookfestival.org


“As I look at the spines of the cookbooks piled high on my kitchen shelves, the pages from within them come alive as I remember what I cooked from each and when. Flashes of family gatherings over a hearty stew, drinks with finger food far too big and the smell of fresh bread in my oven. It is so easy these days to click online to find a recipe in an instant but nothing beats turning the page of a good cookbook to be truly inspired.

The joy of immersing oneself into the whole story of a recipe, to understand where it came from and getting to know the author through their food is so inspiring. That’s why we had the idea to create the first ever Cookbook Festival  – so we can bring
cookery books to life. We hope you will join us and meet the authors, taste
their recipes, take part in a workshop or simply sit back and enjoy the food”
Lucy Cufflin, Chair of the Cookbook Festival organising committee.