September and October have been a hive of activity at the Lewes
Community  Kitchen, with the Vital Skills hands on cookery   workshops. 
These workshops,  which will continue throughout November and December, are open to everyone and are a brilliant way to broaden your cookery horizons at a bargain price! Robin Van Crevald, otherwise known as Community Chef (www.communitychef.org.uk) and founder of the Lewes Community Kitchen, has been leading the way with the Vital Skills series, with help from Fresh Feasts and Cashew Catering (www.cashewcatering.co.uk) - the world's best vegan catering company by the way! 

This Friday, Fresh Feasts ran a workshop on food and mood, with 8 lovely ladies from various parts of Sussex. We had a fantastic morning, discussing the connection between food and mood and it was interesting to hear from all the participants how they felt their own food choices affects their moods.  This was followed by a hands on cookery session, where we prepared some lovely autumnal dishes including aduki bean and squash stew, quinoa squash burgers with coriander and sunflower seed pesto and a beautiful seasonal crumble using local apples, pears and berries. 

The connection between food and mood is such a fascinating area, affecting all of us on a daily basis. It is a 2 way relationship, in the sense that the food we eat affects the way we think, feel and behave; for example food affects our blood sugar levels, with associated changes in mood and energy, and on the flip side, the way that we feel affects the foods we choose to eat. For example, if we feel sad, low or tired, we might choose to drink a coffee or eat some chocolate, as we inherently know these foods give us a lift. Only a temporary lift, mind you, and the trouble is, making the wrong choices on a regular basis leads to trouble, including mood swings, poor health and often disease. So, our aim is to make the right food choices and select foods, which balance our moods and our health. This isn't always easy but the more familiar we become with making the right choices, the more balanced we feel and the less likely we are to want to eat foods which have a more roller-coaster like effect on the body. 

So, check out the Community Chef website for details of more exciting workshops. Fresh Feasts will running a natural desserts class in December and this will be a great opportunity to learn how to make some delicious, guilt free treats for Christmas

Aduki Bean and Squash Stew
Serves 4-6
The warming, soothing nature of this stew makes it the perfect autumn dish. It is highly nutritious comfort food, which helps us to warm, soothe and comfort. The advantage of eating this sort of comfort food, as opposed to pizza or chocolate, is that it leaves the body feeling satisfied and balanced. Do an experiment at home and try eating this dish one evening and pizza another, and see what you notice!


Ingredients
1 Tblsp sesame oil1 onion diced3 cloves garlic, chopped fine
1 tsp cinnamon  
1 tsp ground coriander
1 red chilli chopped fine
3 cups Butternut Squash cut into chunks
2 tins aduki beans
2 cups water
Dash of shoyu 
Sprinkle of sea salt
Handful of fresh coriander chopped

Method: Heat the oil in a pan over a medium heat. Add the onion, sprinkle with salt and sauté until translucent. Add the garlic, cinnamon, coriander and chilli and sauté for a minute or two. Add the squash and stir well, coating it in the spices. Add the water and simmer until the squash is soft – approx 10-15 mins. Add the aduki beans and allow to simmer until the stew is thick and creamy, with most the liquid absorbed. Add shoyu to taste and mix through the coriander, saving some to sprinkle over at the end. Serve with short grain brown rice or another wholegrain of your choice. 

Tip! Including sweet vegetables such as squash in your meals will help to reduce sweet cravings and regulate blood sugar levels.

Since July 2011, I've been studying Macrobiotics at the International Macrobiotic School in Devon.  Now in my second year, this course has taken me on a journey of discovery. Not only a journey of self-discovery, although I have learnt more about myself in this time than ever before, but also an exploration of humanity and the universe, of how we came into being and how everything in the universe is forever changing and in flux. This change proceeds according to the laws of nature and at its very core, living by the laws of nature, is what macrobiotics is all about.

The term macrobiotics originated in Greece, where teachings based on a deep 
 understanding of the laws of nature came to be known as macrobiotics, meaning ‘big’ or 
 'great' (macro) ‘life’ (bios). Hippocrates, the father of modern medicine, was the first to 
 introduce the word back in the 5th century B.C, as he himself taught a natural way of life,
 which emphasized harmony with the environment, especially in the selection and 
 preparation of food. The ancient teachings of macrobiotics, however, pre-date 
 Hippocrates and have existed from the time of the earliest human cultures and 
 civilizations. By tracing its origins, we can see that macrobiotics is far more than a dietary
 regime. It is a philosophy and way of life, which encompasses not only diet but all 
 dimensions of human life and cosmic activity. 

 That might all sound a little way out there but I think it’s important to understand where
 macrobiotics comes from. The present day understanding of the term is far from what I 
 have described above, as most people have either never heard of it, or if they have, often
 they associate it with a diet, which is renound for being regimented and bland. 

 So what is the macrobiotic ''diet'', you might well ask. Well, first of all, I would like to 
 emphasise that macrobiotics is not a diet; rather it is an approach to life and food, which 
 considers many factors such as the climate, the time of year, the location and the 
 individual’s needs. Broadly speaking, it is centered largely around eating a simple, natural 
 diet, which includes wholegrains, beans, vegetables, sea vegetables and smaller quantities
 of fish, nuts, seeds and fruits. 

 The beauty of the macrobiotic approach is that the emphasis is not on what you can or
 cannot eat. Instead, it focusses on making us more aware of how different foods and 
 cooking styles affect us, both physically and emotionally. But to create this awareness and
 sensitivity to food, a simple diet is required.  As we become more aware of the effects
 that different foods have on us, we are more in control of knowing what our needs are at
 any given time. And of course, what we need today may not be what we need tomorrow
 or next week, as our needs are changing all the time. 

 So, I hope by now I’ve managed to give you some understanding of macrobiotics without
 confusing you completely. I wanted to share this information because firstly, in the midst
 of this increasingly complex world we live in, I think there is a lot to be said for a simple, 
 natural approach to life, which enables us to take control of our own health and 
 happiness. And secondly, over the coming weeks, I am undertaking a little macrobiotic
 experiment to improve my own health and sensitivity to the foods I eat. So, I invite you
 to join me on this journey and along the way, learn more about this fascinating and 
 ancient approach to great health and a great life!