HEMSLEY & HEMSLEY

the art of eating well. HEMSLEY & HEMSLEY is Jasmine and Melissa Hemsley. We are a London based family business for people who want to live healthier and more energised lives. We make whole, organic, nutrient filled, delicious homemade foods, free of grain, gluten, high starch and refined sugar. We want to share the food we love cooking and eating. This blog is all about food that changes the way we feel. Check out our new website www.hemsleyandhemsley.com

Facebook

image

                                     image

Chickpea and broccoli salad with a rocket pesto

image

HEMSLEY & HEMSLEY forimage

Our inflight meal of choice - a hearty salad of tender chickpeas and broccoli coated in a nutty almond & rocket pesto. We knock this up for trips because it’s quick, simple and big on greens - key to staying tip-top when flying!

http://www.vogue.co.uk/beauty/2013/06/26/hemsley-and-hemsley-chickpea-broccoli-salad-with-rocket-pesto

This dish travels well, it’s chunky enough to get through airport security (we can’t tell you how many tubs of humous we’ve lost over the years) just be sure to use a leakproof container. Glass tupperware is perfect for a toxin free and environmentally friendly lunch box, that you can refill with goodies for your return journey, but they can be heavy and breakable to lug around so we use a LunchBots insulated thermos with the added bonus of keeping our food cool.

Of course this dish doesn’t just work for planes,trains and automobiles - it’s great for the office or in the fridge on standby ready for a snack attack.You can also serve it warm - prepare the pesto and veg and while the broccoli is steaming, warm the chickpeas through with a little butter. Toss everything together with the pesto at the last minute.

For more broccoli recipes try our favourites: Ginger broccoli soup and Broccoli fritters - another great snack on the go.

image

Summer Wellbeing Festival at

image

SAVE THE DATE: JUNE 24th - JULY 6th


The London organic beauty and wellbeing store ‘CONTENT’ have opened up their “little green book” with a series of events to celebrate healthy living.  2 weeks of  tastings, pop-ups, demos and exclusive previews. Highlights for us include:

JUNE 29th COLOUR CLEANSE - find out what makeup products to choose next when your conventional stuff runs out.

JULY 1st, 5th & 6th RADIANCE SUMMER CLEANSE - meet our friends at the Radiance Pop Up Juice Lab.

JULY 2nd THE CULTURE OF BEAUTY - if you haven’t tasted Kombucha yet then this is the time to try some at the Kombucha Tea Tasting Bar! We love 'GO KOMBUCHA' - we pour it into tumblers and pretend it’s whisky… and we’re in Mad Men.

CONTENT BEAUTY/WELLBEING

14 Bulstrode St
London
W1U 2JG
020 3075 1006
www.beingcontent.com

Pizza night - Socca Style

image

image

image

Our favourite pizza recipe for today’s Guardian Cook supplement - one of the Ten Best Pizza Recipes - a quick, easy and nourishing chickpea base:

http://www.guardian.co.uk/lifeandstyle/2013/jun/22/10-best-pizza-recipes

Chickpea pizza with figs, gorgonzola and prosciutto

Socca flatbread, also known as farinata, makes an easy, gluten-free, wholefood pizza base – less of a dough and more of a pancake. Here it is flavoured with herbs – you can also use cumin or crushed garlic.

Serves 4 
For the base
250g gram flour
500ml water
Salt and black pepper
Rosemary, thyme or oregano, for seasoning

For the topping
½ small red onion, thinly sliced
120g gorgonzola, crumbled
2 tbsp fresh oregano or 1½ tsp dried oregano
4 small ripe figs, quartered
80g prosciutto, roughly torn
4 handfuls of rocket
Olive oil (or chilli oil)
Balsamic vinegar

1 Whisk together the base ingredients or combine in a blender. Leave to stand for at least 30 minutes at room temperature.

2 Preheat the oven to 200C/400F/gas mark 6. Grease the bottom of a frying pan with just a touch of butter, coconut oil or ghee and set to a moderately high heat. Pour in enough batter to cover the base to around 5mm thick and cook for about 1 minute – it is ready when it lifts off easily. Flip the base over and cook the other side until golden brown.

3 Top each base with several slices of red onion, some gorgonzola and the oregano. Arrange the ham and figs on top or, if you prefer, you can add these after baking.

4 Bake for 10 minutes, with a blast under the grill for the final minute.

Top with the rocket leaves, a drizzle of oil and a splash of balsamic vinegar. Serve with a green salad.

Recipe supplied by Melissa Hemsley and Jasmine Hemsley, hemsleyandhemsley.com

image

There are only two days in the year that nothing can be done. One is called yesterday and the other is called tomorrow, so today is the right day to love, believe, do and mostly live.

—Dalai Lama

RAW CAULIFLOWER TABBOULEH

image

image

image

A new take on tabbouleh - grain-free, veg packed - one of the Ten Best Raw Recipes for The Guardian Cook supplement:

RAW CAULIFLOWER TABBOULEH

A colourful and punchy combination of tomatoes, herbs, lemon, onion and minute cauliflower grains.

Serves 2
For the tabbouleh
1 medium head of cauliflower (about 400g), finely grated
2 tsp ghee or butter
1 medium red onion or 1 bunch of spring onions, finely chopped
4 large tomatoes, seeds removed and diced
½ medium cucumber, deseeded and diced
4 large handfuls of parsley, finely chopped
1 large handful of mint leaves, finely chopped
1 tbsp pomegranate seeds, nuts or other seeds

For the dressing
1½ tbsp apple cider vinegar
6 tbsp extra virgin olive oil
1 garlic clove, crushed
1 tsp raw honey
¼ tsp ground cinnamon
½ tsp ground cumin
Salt and black pepper

1 Place the grated cauliflower in a large bowl and fold in the other tabbouleh ingredients, apart from the pomegranate seeds.

2 Mix the dressing ingredients together and pour over the tabbouleh. Season to taste.

3 Scatter with pomegranate seeds (or any additional nuts or seeds) to serve

Recipe supplied by Melissa Hemsley and Jasmine Hemsley, hemsleyandhemsley.com

When you’re mind is narrow, small things agitate you very easily. Make your mind an ocean.

—Lama Thubten Yeshe

COURGETTE WITH BASIL CASHEW PESTO

image

image

image

Our recipe for a speedy raw snack or side dish in last weekend’s Guardian Cook supplement - one of the Ten Best Raw Recipes:

Courgette with basil cashew pesto

Excellent with meatballs, grilled prawns or some pan-fried fish – a quick cashew basil pesto tossed through this courgette spaghetti makes for an instant and delicious side dish.

Serves 4
12 cashew nuts, soaked for 6 hours
50g fresh basil
1 large garlic clove
9 tbsp olive oil
2 tbsp fresh lemon juice
Salt and black pepper
½ fresh chilli, finely chopped (optional)
4 large courgettes, julienned

1 Drain and rinse the soaked cashews. Blitz with the basil, garlic, olive oil and lemon juice in a food processor. Season with salt, pepper and chilli (if using) to taste.
Fold the pesto through the julienned courgettes and serve.

Recipe supplied by Melissa Hemsley and Jasmine Hemsley, hemsleyandhemsley.com

BBQ Mackerel, samphire and caramelised lemon

image

image

HEMSLEY & HEMSLEY forimage

Last weekend we had the absolute pleasure of being invited by Riverford Farm, our major supplier for vegetables, to help pick and sample the first Samphire crop of the season.  It grows on the historic family run Orcheton Farm estate that includes 70 acres of pristine coastal land in beautiful south Devon - and is the only organically grown crop in the country.

Salicornia is the official name for this marsh samphire (not to be confused with the Mediterranean Rock samphire). It’s also known as sea asparagus and glasswort (it was once used in glassware manufacture) and is related to beets - hard to imagine! The name samphire seems to have originated from the French patron saint of fishermen, Saint Pierre, who often harvested the plant.

Unique in both taste and form, this now ‘designer’ food is actually a nutritious and easy to harvest ‘free food’ for those living close to sea. If you find it then rejoice! Use scissors to harvest it, leave the roots where they are.

This crop thrives in mineral rich coastal areas - evident in the delicately sweet, salty taste, Rich in vitamins A, C and D – sailors would take pickled samphire on board for long journeys to help prevent the dreaded scurvy.  Luckily it’s pretty appealing stuff – sweet, salty, crunchy, juicy. It was certainly hard not to chow down on every strand we harvested.

It’s now the beginning of samphire short season – June to August – so the shoots are young and perfect as a raw food. For a quick hot snack blanch it for 60 seconds and dot with butter and black pepper or add a poached egg to make it more of a meal. Though you’ll find it in the poshest restaurants it’s best served simply alongside family-style grub like our fish & celeriac chips or our bbq’d mackerel and lemons:

http://www.vogue.co.uk/beauty/2013/06/13/hemsley-and-hemsley-mackerel-samphire-caramelised-lemon

A simple rustic dish of crisp and salty samphire, the sweet and sour juices from the tomatoes and caramelised lemons and the subtle charred flavour of the succulent fresh mackerel . For those who like more of a culinary challenge feel free to stuff your mackerel and use one of those fish grill things to keep everything in place.

image

As the season draws to an end the samphire start to develop a tough endoskeleton. You can take the time to strip off the fleshy parts before cooking or just give it a rough trim, a little extra time on the hob and take a bit more time over the eating – it’s still worth chewing on to get at the fleshy goodness off before it’s time to say goodbye for another year.

H&H buckwheat granola and raw milk

image

To celebrate the great news that the Kickstarter Campaign, to fund and promote the launch of independent film - The Moo Man (the story of Steve Hook and his herd of dairy cows) has more than reached it’s target goal of £20k (£27,093 was pledged!) we had a childhood favourite breakfast - granola and full cream milk! Hooray!… Breathe… Crunch, chew, yum….

Our raw buckwheat granola with goji berries and crispy, activated pumpkin and sunflower seeds in cool, creamy, full fat, unhomogenised, unpasteurised goodness - otherwise known as ‘milk’. This is the real deal from Hook & Sons. It’s so good….

Read more