I am taking part in the current Foundation Course programme at Concord Institute, which will allow for further exploration into my relationship with myself, my health and wellbeing. Food will feature strongly, through a series of wholefood cooking classes which will run over the ten weeks. I’ll also get to enjoy the meals provided during the course by the kitchen team.
Lunch on day 1: Ratatouille served with Panfried Polenta, Rocket Salad with Toasted Almonds and Asparagus Spears.
Lunch on Day 2: A side salad of pressed Daikon, Carrot and chopped lettuce with Brown Rice Vinegar blanched Radishes, Arame and Sesame Seeds.
A hearty Soba Noodle Broth with deepfried Tofu chunks and blanched Broccoli.
