Are you passionate about working with young children and their parents? Do you love cooking? If so,… Are you passionate about helping people to access healthy affordable food?Are you interested in community organising and development? Do… We are looking for a Food Ambassador or local parent to run a special cook-along as part of the…Family Cookery Leader: Job Opportunity
JOB OPPORTUNITY: Finance & Operations Administrator
Special cook-along – cook needed!
Your donation can help support our vital work
120
People fed each week
120
Bags of food per week
1000
volunteer hours to date
29
Food Ambassadors
“The vegetable bags really help towards our healthy eating. They really make a difference to our intake of fruit…
‘I hadn’t done any exercise for ten years, not since before I had my children.. but I loved the…
Promoting healthy lifestyles is at our core. Encouraging, training, informing, supporting.
We offer activities which promote the health and wellbeing of everyone in the community.
Our projects are self-sustaining. For the community, by the community.
The neighbourhood is the beating heart of our project. People having control of their own wellness.
Here are some of our healthy and delicious recipes
Looking for an interesting dessert to celebrate the Jubilee? The combination of strawberry and rhubarb is a brilliant twist on this classic English dessert! This recipe is from Zoe- our Food Development Programme Manager. She developed it with children she taught in a primary school in East London. Here, the children would go into the ‘edible garden’ to harvest what was growing and take it straight back to the classroom to cook. Ingredients: Fruit filling 200g of rhubarb, cut into 2cm pieces 250g of strawberries left whole 2 tablespoons of date syrup Half a tablespoon of cornflour Half a teaspoon...
In November we braved the cold and two of our members, Cara and Isata put on a fabulous Caribbean Vegan BBQ for the Tulse Hill carnival, which included Jerk veg and tofu kebabs. Here is the recipe for Cara’s jerk sauce which can be used for marinating vegetables to be roasted or on the grill/BBQ or as a sauce. Ingredients 4-6 Scotch Bonnet peppers, chopped (remove the seeds for a milder sauce) 1 small red onion, chopped 4 spring onions, chopped 1/2 cup orange juice or freshly squeezed orange. 2 tablespoons olive oil Juice from half a lime (about...
Aruni, from Kandi, Sri Lanka, showed parents how to make some delicious Sri Lankan dishes at one of our cultural cookalongs, which included rice, pumpkin curry and this simple potato curry. In Sri Lanka, typically a few different curry dishes are served alongside rice and/or naan. Aruni said ‘In feeding others I have no need to eat I already feel full’. Serves 4 to 6 Ingredients 4 to 5 medium size potatoes, chopped into 2 cm pieces 1 tomato, chopped Half an onion, chopped 2 cloves of garlic, crushed or grated 2 cups of coconut...
One of our members, Linh showed parents how to make these Vietnamese summer rolls (also known as salad) alongside this tomato noodle soup at one of our cultural cookalongs at St Stephen’s children’s centre. They are called summer rolls because they are so fresh, and are enjoyed all year round, not just in the summer. In Vietnam the actual translation is summer rolls. This is a such a great dish to get your kids involved with preparing and getting them to eat more veg. Check out more of Linh’s food on her instagram page: @linushkaskitchen Serves...
One of our members, Linh showed parents how to make this Vietnamese noodle soup alongside these summer rolls at one of our cultural cook-alongs at St Stephen’s children’s centre. Vietnamese food is so delicious and good for you, as it contains so many fresh vegetables and herbs. Check out more of Linh’s food on her instagram page: @linushkaskitchen Serves 4 to 6 Ingredients 1 tin of chopped tomatoes 2 fresh tomatoes 1-2 onions 3 Cloves of Garlic 250g of Tofu 200g of Mushrooms 200g of rice vermicelli noodles 1 litre of water 1-2tbsp of Olive oil Salt & Black Pepper...
Zeenat- Food Ambassador- made this delicious vegetable curry for the LEAP Diwali festival. She used the surplus vegetables we had, but you can switch it with any veg. We served it with raita, chickpea and pomegranate salad, bread and Khajoor ke laddu (date balls) for dessert. For more of Zeenat’s recipes, check out her website Zeelol.com Serves 4 to 6 Ingredients 1 onion, chopped 5 cloves of garlic, crushed 1 inch piece of ginger, peeled and grated 2 chillies – red or green (or to taste), chopped 1 teaspoon of salt Half a teaspoon of turmeric Half a teaspoon of...