On friday night, travelling home from yoga class I had the funniest tube journey, which still makes me laugh when I think about it. Sitting there quietly in the midst of rush hour madness, I was flicking through my new cook book, The Green Kitchen, which i'd just been given as a belated birthday present by the lovely Jenny Box (Yoga & Feasts partner in crime). The book is based on the well known blog - Green Kitchen Stories (http://www.greenkitchenstories.com/) - which is full of tales from a beautiful vegetarian kitchen in Sweden. Sitting next to me on the tube was an Italian woman and sitting opposite us were her two Italian friends. They were all chatting away in Italian and I wasn't taking much notice until the woman beside me starting peering over my shoulder, making oohs and ahhs sounds, as I turned each page. She looked at me and smiled and in a broad Italian accent she said ''i'm Italian, we love food. This food looks great''. Next thing I knew she was relaying the contents of each page to her friends opposite and so began a fully fledged foodie discussion - italian style! Some recipes got an approving yes, while others a definite no, which then led onto discussions about dinner that evening, the kind of pasta they were planning to cook, which wine they might drink and so it went on! The volume of the discussion meant that everyone around us was involved, whether they liked it or not. But for the most part, I could see that people found the whole thing highly entertaining - it was absolutely brilliant.  As I neared my tube stop, I said my goodbyes and as I looked around, I could see alot of hungry faces wondering what they too were going to eat for dinner that evening! 

I wanted to share this story because it is such a simple reminder of how easily we connect over food. No matter the nationality, language or location, food is a never ending source of discussion. It was well and truly one of the funniest, most enjoyable tube rides home. So my chickpea and chestnut falafels are inspired by this event, as well as my new book, as they are adaptation of a recipe from the book. The combination of chickpea and chestnut works so well - i've now discovered - and this combined with a good kick of thyme makes for a set of flavours, which are soft and warming. Energetically speaking, chickpeas and chestnuts have an energy which moves downwards and outwards in the body, relaxing the lower organs, offering up a sense of comfort. They are earthy foods, so they feel nourishing and loving, just like getting a big hug! Chestnuts are different from other nuts in that they are low in fat and have a high starch content. They're also far less mucus forming than other nuts, so work well with a more cleansing diet, especially where an element of richness and strength is also required. They're a great source of folic acid, just like our friends the dark leafy greens and they're rich in fibre, as well iron, calcium, magnesium and zinc. 

What's lovely about this recipe is that the falafels are baked, not fried, so they feel lighter and more energising compared with a deep fried version.  I finished them off by rolling them in semi-ground pistachios, which added texture and a vibrant green colour. Once baked I ate them smothered in tahini and goats yoghurt dressing, along with a colourful salad of grated carrot, red cabbage, a little blanched kale and toasted sunflower seeds. Equally, you could put the falafel in a pitta bread or even wrap them in a cabbage leaf. Whatever you decide to do, they are sure to soothe and satisfy the senses! Enjoy!

Recipe (makes 12)
1 cup cooked chickpeas
1 cup cooked chestnuts
1/4 cup chopped parsley 
8 sprigs thyme, leaves removed
1 clove garlic finely chopped
1/2 of 1 red onion diced 
1 tsp cumin 
1/2 tsp baking powder
1.5 tbsp olive oil 

Method: Pre-heat the oven to 200c. Place all the ingredients in a blender and whizz until the mixture comes together and is almost smooth. You want to leave a little texture, as they taste better this way. Remove from the blender and form into 12 balls. Meanwhile, place the pistachios in the blender and whizz but stop before a powder forms. You need some texture here too! Finish by rolling the balls in the pistachio crumb, place on a baking sheet and bake for 25 minutes, turning half way. Serve with tahini and yoghurt dressing. 

Tahini Yoghurt Dressing
1/2 cup organic goats yoghurt
2 tbsp tahini 
1/2 clove garlic
2 tbsp lemon juice
Sea salt to taste 
1/4 cup water

Method: Place all the ingredients in a blender and blend until smooth, or alternatively whisk by hand in a bowl.  

I have to say that I absolutely love making granola and this combination is one of my favourites. The only problem is when there's a jar of it around it doesn't seem to last too long - it's so incredibly moreish and dangerously delicious!

Rather than just using plain oats in my granola, I like to mix it up a bit and add in other grains -  in this case buckwheat, which is actually not a grain at all and has no relation to wheat despite its name. It is in fact a fruit seed, which belongs to the same family as rhubarb and sorrel but it looks like a grain, acts like a grain when cooked and nutritionally speaking is similar to other grains, in that it contains high levels of B vitamins, iron, magnesium and calcium. It is also high in flavonoids, especially rutin, which provides the body with antioxidant support. Flavonoids are a type of phytonutrient or compound found in plant foods, which help protect the plant against environmental challenges. When we eat plant foods, the phytonutrients get to work on us providing us with the protection we also need from the many environmental challenges we face! 

Energetically speaking, buckwheat is more yang, meaning it has a more contractive nature. In fact it is thought to be the most yang when compared with other grains. With its slightly sweet flavour, it is strong, warming, contractive and activating. It cleans and strengthens the intestines, improves circulation to the hands and the feet and reduces high blood pressure. Because of its warming nature, it is a wonderful winter food as it helps us to store energy deep in the body. If we look at buckwheat in terms of the five elements, it is classified as a water food. The water element relates to winter and water foods tend to have an energy which travels deep into the body. Water foods also counteract the energy of fire foods, which have a more upward dispersing energy. Therefore, for someone with high blood pressure for example, we can begin to understand how a more contractive food like buckwheat would help.

What I love about buckwheat is that it can be used in many different ways. It makes a delicious and deeply satisfying porridge, especially when mixed with oats and raisins. Eaten raw and sprouted, it feels lighter and more energising and works well in salads, especially in the cooler months. For a nice combination of grains, it goes well with quinoa, adding a warming quality to a more cooling grain. And of course my granola, here it works a treat! Although, I shall end this piece with a word of warning. Delicious as granola may be, it's dry and crunchy nature makes it hard for the body to digest. First thing in the morning it doesn't give our bodies the kick start they need where something softer, more warming and more digestible is a better option. I like to add a sprinkling of granola onto my porridge, that way I get the lovely crunch but I know I have a breakfast that's easy to digest. Perhaps we should see granola as more of a treat, to be added as a sprinkle or eaten as a little snack in the afternoon. Whatever you decide be warned - it is irresistible!

Recipe (makes around 8 cups)
2 cups of buckwheat (soaked for at least a couple of hours or overnight)2 cups jumbo rolled oats1/2 tsp salt3 tbsp coconut oil1/3 cup maple syrup (or half maple syrup, half rice syrup)1 tsp cinnamon 1 cup cashews (or almonds & cashews)
1 cup pumpkin seeds
1 cup goji berries
1 cup coconut pieces
1/2 to 3/4 cup raw cocao nibs 

Method: pre-heat the oven to 180c. Drain the buckwheat and rinse until the water runs clear. Place on a baking tray and allow the buckwheat to dry out in the oven for about one hour. Meanwhile, mix together the oats, nuts, seeds, cinnamon, coconut pieces and salt. Remove the buckwheat from the oven and add to the oats. Heat the coconut oil over a low heat, add the sweeteners and then pour this over the whole mixture. Turn the oven up to 160c, spread the granola mix on the baking sheet and bake for 30 minutes, turning it after 15 minutes. Remove from the oven, add the goji berries and raw cocao nibs and allow to cool before placing in a jar.

I just can't get enough shitake mushrooms and black beans at the moment, it's like my whole body is craving that earthy mushroomness and the deep satisfying richness of creamy black beans. I blame the weather, which here in London is positively horrendous. From one minute to the next you just don't know whether there'll be rain, hail, sleet, snow or sun. Its ludicrous! The only answer is to delve into the glorious goodness of food, which never ceases to bring me everlasting minute to minute happiness. 

This weekend I woke up starving and took myself off to the farmers market where, among other delights, I bought a beautiful array of winter greens - kale, mustard leaves, tatsoi, spinach and rocket. If there's one thing I really love its that combination of greens, which creates such a wildly delicious kick of flavour. Dark greens, as we well know, also pack a punch when it comes to goodness - they're full of incredible nutrients including Vitamins A, C and K, as well as calcium, iron and lots of antioxidants. 

Already sitting in the fridge I had some fresh shitake mushrooms and a bowl of black beans, which I had gone to the trouble of soaking and cooking - knowing that a week's supply would be needed! Now coming to the end of that week's supply, it was time to use them up in the brunch of all brunches. This is the perfect time of year for eating black beans, as they deeply nourish the kidney energy, which needs extra looking after throughout the winter months. The kidneys are our store houses, the home of our Ki or life force energy, so we do well to nourish this organ carefully. If our kidney energy is low we become easily exhausted, the immune system can't cope and we get sick. So, the answer is eat more black beans! As for shitake mushrooms, well I just can't praise them highly enough, not only for their flavour but also for their goodness. They're packed full of vitamins and minerals, many of which are not present in vegetables. They're a great source of B Vitamins needed for a healthy immune system and brain function, they're rich in fibre, zinc, phosphorous and magnesium, they contain Vitamin C and calcium and they have an almost full spectrum of amino acids. No wonder shitakes have been used as a medicinal food across the East for over 6,000 years. Originating in China, dried shitakes were renowned for their energising powers and were used to cure anything from measles to stomach aches, headaches to bronchitis and many more illnesses. More recently, shitakes have been the subject of many scientific studies, which have shown them to have a powerful effect on blood cholesterol, thus helping to fight heart disease. They have immune boosting properties, which may contribute to the regression of cancerous tumours and viruses and they also have potent antibacterial qualities. I'd say we'd all do well to incorporate a few shitakes into our diets from time to time!! 

Now for the recipe. This really was so easy to make and what a nutritious and satisfying brunch I got to enjoy! I smothered my sourdough toast with some homemade parsley and sunflower seed pesto, which just added another layer of delicousness into the equation. It also makes it that bit more filling. I hope you enjoy this as much as I did!

Recipe (serves 2)
2 cups fresh shitake mushrooms sliced thin
1 cup oyster mushrooms left whole or halved
2 cups kale 
2 cups mixed greens (tatsoi, rocket, mustard leaves, baby spinach)
1/2 cup cooked black beans (approx 1/2 a tin) 
3 sprigs thyme leaves picked 
1 tbsp sesame oil
squeeze of lemon
sea salt 
1 tsp shoyu 

Method: Heat the sesame oil in a frying pan and add the mushrooms with a sprinkle of sea salt and the thyme leaves. Saute until the mushrooms are nice and soft but don't allow them to disintegrate, you want them to keep their form. Add in half a cup of blackbeans along with the shoyu and saute for a couple more minutes. Meanwhile, blanch the kale in boiling water for a couple of minutes until tender. Drain and add to the mixed greens. Then add the whole lot into the frying pan, allowing them to semi wilt over a gentle heat. This should literally take a minute or less. To finish, squeeze over a little lemon and add more shoyu if needed. 

Parsely & Sunflower Seed Pesto 
1 cup parsley leaves fully packed
1/3 cup toasted sunflower seeds
juice of 1/2 lemon 
sea salt to taste 
1 clove garlic
2 tbsp olive oil 

Method: Place all the ingredients in the blender. Whizz but leave some texture. This pesto is nicer with a little crunch.