I’m so utterly inspired by incredible people in my industry! These are the people paving the way to a better more integrative health care system where the physical, emotional and spiritual body is taken into consideration. I continue to draw inspiration in both my professional practice and what I practice in the kitchen. Because, let’s face it, nutrition isn’t something you can preach and not practice!

Pete Williams opened the First Central London lifestyle clinic in 1997 and was accepted as Fellow of the Royal Society of Medicine. In 2013 Pete was in the first cohort group (worldwide) to be awarded Institute for Functional Medicine Certified Practitioner status and is now considered by the Institute for Functional Medicine as a Clinical Innovator. He is a prolific and influential public speaker inspiring many in the field. Shelley Williams gained her experience as a nutritionist in the community. Since becoming a mum to two boys, now aged 9 and 5, Shelley has assisted Pete in his practice while continuing to be a full time mum and healthy home cook for the family.

A large majority of clients come to me having been unsuccessful pursuing conventional medical treatments and who are looking for a science-based, cutting edge approach to health care. We are unique, which is why we need a health plan that addresses these differences. A multifaceted approach that looks to better understand a client’s genetic makeup and how those genetics are influenced from their ever- changing environment and lifestyle is needed. Pete

We love this recipe, it is so comforting and full of goodness. In our family we are moving more
and more towards a plant based diet and this recipe ticks all of the boxes for us. Roasting the
vegetables gives the curry an even deeper flavour and we tend to vary which vegetables we use
depending on what has arrived in our organic box that week. We tone down the heat for the kids
by using less chilli. They love brown rice which I sometimes cook in coconut milk and so will eat
a big portion alongside. Shelley

ROASTED VEG AND COCONUT CURRY 

WITH COCONUT AND CORIANDER CHUTNEY AND KEFIR LASSIE

Serves 4

2Tbsp Olive oil
2 Tbsp Coconut oil
2 Tbsp Cumin seeds
1 large sweet potato
2 carrots
1 red pepper
1 aubergine
1 onion, finely chopped
1 tsp. black mustard seeds
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground turmeric
1 Tbsp curry powder
1 cinnamon stick
1 green or red chilli, deseeded and finely chopped
4 garlic cloves, grated
7cm piece of root ginger, peeled and grated
2 Tbsp tomato puree
400g can of chopped tomatoes
400g can of coconut milk
400g can of chickpeas (optional)
Juice of ½ lime or lemon
200g spinach leaves or other greens (optional)
Chopped coriander leaves and natural yoghurt to serve

Preheat the oven to 210C (fan 190). Chop the sweet potato, carrots, red pepper and aubergine into roughly 2.5cm chunks.  Place on one or 2 baking trays, drizzle with olive oil and sprinkle over the cumin seeds. Season with salt and pepper and give them a mix to evenly coat. Place in the oven and roast for 40-45 minutes, checking occasionally so that they don’t burn.

While the veggies are roasting heat the coconut oil in a heavy based saucepan then add the chopped onion and fry gently for about 8 minutes or until soft, keep stirring it so that it doesn’t burn. Add the garlic and ginger, stir for a minute or so and then add the dry spices. Stir again for minute, making sure you don’t burn them. Add the tomato puree, chopped tomatoes, coconut milk, chickpeas (if using) and chilli. Bring to the boil, reduce the heat and let it simmer gently for 20-30 minutes.

Once the vegetables have roasted add them to the curry and simmer for a further 5 minutes.  If you are adding greens add them now with the lime/lemon juice and cook for a further few minutes until the greens have softened. Alternatively, you can serve the greens on the side.  Remove the cinnamon stick, season to taste, stir in the chopped coriander and serve with the natural yoghurt, brown basmati rice and some home-made coconut and coriander chutney.

Quick Coconut and Coriander Chutney

We are always looking to use coconut in all forms whenever we can and came across this recipe recently. It goes really well with the curry and tastes so fresh. You can use desiccated or fresh coconut. Our youngest absolutely loves fresh coconut, he particularly likes bashing the coconut on the step outside to break the shell and release the coconut water. If you are using fresh coconut you will need to finely grate it and omit or adjust the water.

150g freshly grated or desiccated coconut
½ tsp flaked sea salt
½ to 1 red chilli, deseeded and finely chopped
7cm piece of root ginger, peeled and grated
2 tsp caster sugar
freshly squeezed juice of 1 lime
175ml cold water (omit or adjust if using fresh coconut)
handful of fresh coriander leaves, finely chopped

Place the coconut in a bowl with the salt. Stir in the chilli, ginger, sugar, lime juice and water (if using). Set aside for 10 mins to allow the coconut to absorb the water.

To serve stir the coriander into the coconut then spoon into a serving bowl.

 

Banana and Kefir Lassi

We have been making and eating a lot of fermented foods recently as a way of naturally improving our microbiome. Sauerkraut is a particular favourite and kefir is also popular, either drunk on it’s own or mixed into a lassi type drink. Delicious with the curry. Feel free to experiment with different spices and fruits.

6-7 cardamom pods
1-2 ripe bananas
200ml coconut or natural yoghurt
400ml home-made kefir, chilled
1 tbsp honey or maple syrup
½-1tsp ground cinnamon depending on taste

Use a pestle and mortar to crush the cardamom pods and release the seeds. Remove the husks and set aside a pinch of the seeds. Grind the remaining seeds into a powder then add to a blender along with the remaining ingredients. Blend until well combined then pour into serving glasses and sprinkle with the reserved cardamom seeds.