Things that make Gem's Wholesome Kitchen's heart sing
Mushrooms, mornings & marshmallows by a campfire
I’m so excited to share the wonderful Things That Make Gem's Wholesome Kitchen's Heart Sing. From early mornings and mushrooms to minestrone and marshmallows by a campfire, Gemma describes some really lovely feel good food, tips and recommendations. Reading her answers certainly brightened up my day and I hope they’ll do the same for you.
Gemma is kindly giving away a copy of her new cookbook to one lucky paid subscriber, join the community to automatically be in with a chance of winning (postage to UK addresses only I’m afraid but even if you live outside the Uk you could send to a loved one over here). She’s also shared a great breakfast bar recipe from her new book below, it’s top of my list of things to make this week.
In other news, These Delicious Things, a wonderful cookbook raising funds for the charity Magic Breakfast, was published last week. I contributed one of my favourite Filipino recipes for a veggie tinola soup, which is pure comfort food. 100% of the book’s profits go to Magic Breakfast, helping feed hungry children in the UK. You can find the book here or to support independent bookshops you can buy from here.
Now over to the wonderful Gemma!
Here are a few newsletters that I think you might love to revisit this week:
Stock up the freezer with big batch bolongese, bean chilli and no-bake oat bars
More cosy comfort in the form of butternut squash mac ‘n’ cheese
5 ways to stay connected to nature in Autumn
You and what you do in a nutshell? How you got there?
I am Gem, mum of 2 and plant-based chef living in Brighton. In a nutshell, I’m doing what I’m doing after having a love affair with food and cooking ever since I was a small kid. Growing up in a large family with not much money and the youngest of 5, I learnt to cook on a budget very young because I had to and fell in love with cooking then.
I struggled as a teenager with anorexia and was very poorly, partied way too hard in my late teens and 20s, struggled to have a baby and had 5 late miscarriages. That journey was so hard but I’m now blessed with 2 beautiful nearly teenage kids. The main thing that helped me through all of these stages was eating good food and seeing the connection between mood and food and which foods made me feel better physically. Its all so connected.
I worked as an addiction counsellor for 10 years and through this period I really saw the connection between how food improved clients mood and also how theraputic sitting around the table or sharing a cuppa with someone could be.
I have run my food business for 10 years now which I set up in Barcelona, cooking food for DJs who were sick of airline food so I made them funky healthy bento picnics. This led to me running Gems Wholesome Kitchen offering nourish packages. More recently, I have been spending time doing supper clubs and popping up in places like Soho House (where you and me met Mel). My first book The Self Care Cookbook is all about mood and food and my second book The Healing Cookbook was published in September! I’m very proud of this little baby. Nourishing plant-based recipes to help you feel better and stay well.
When do you feel your best? / what makes you feel your best?
Spending time with my family and being truly present and properly switching off. We love being outdoors and in nature and camping is our favourite.
For me cooking around the campfire, toasting marshamallows and watching the stars with the kids has to be one of my favourite things in the world.
Also sunshine !!
Please share some of your feel good tips?
I’m a lover of early mornings, as it's the only time I actually get some peace. So I usually wake up at 530 am and stretch, have mushroom tea and just sit and be peaceful. I do yoga 3 times a week and weights once a week.
If I am busy working I always try and get outside for a walk to break the day up, even 15 minutes helps. If I have more time then a sea swim or sauna and ice bath. I have got very into hot and cold water therapy, it’s been a complete game changer to how I feel both mentally and physically. I try and do this at least once a week, but preferbly more.
On the flip side I am always exhausted by the evening, since reaching 40 (I am 45 now) I always go to bed by 9pm on a weekday. Rest and sleep are my saviours.
What’s your favourite season?
Autumn because it’s my husband’s, daughter’s and my birthday and I just love the beautiful colours and those crisp sunny mornings. Cozy season is my fave.
I know you love eating / cooking - what’s the ingredient you couldn’t live without or best sums you up?
Oh such a hard one, but probably mushrooms. I am obsessed with medicinal mushrooms as well as the amazing range you can cook with as they add so much flavour and depth to recipes. I got into taking medicinal mushrroms (not the magic ones!!) such as Chaga, Lions Mane, Tremella about 5 years ago and have seen such a great improvement in my overall health, energy levels and mood. I talk about them a lot on my social media and offer workshops into the basics and they are in my new book. I try and include them daily into what I’m eating or drinking and the whole family do too.
Your fave comfort meal
Minestrone. Or as we call it cozy soup. The soup I make when any of us are feeling poorly or sad or just need some TLC. With lots veggies, a great home made stock and butter beans. The best with a chunk of homemade bread.
What’s your afternoon pick me up?
A herbal tea, a peice of dark chocolate and my favourite tune (turned up really loud). Always does the trick. I drink seamoss gel in hot water a lot, as it’s so good for our health and I always find if I am a bit sluggish then it’s usually because I need to give my gut some love.
A ‘chore’ you find satisfying and relaxing?
Cleaning out all the kitchen cubpoards and then putting them all back together nice and organsied. Nothing better.
A book you’d recommend we read immediately
Healing Mushrooms by Tero Isokauppila - It’s old school but a really great intro into medicinal mushrooms and health benefits
A shout out to your favourite busines / independent brand/ instagram account?
Love Hybrid Herbs - It’s where I buy most my medicinal mushrooms from. Really trustworthy and been going for years. The best products.
Where’s your special place? UK? Far away?
Roses, Costa Brava near Barcelona. It’s where my husband’s Mama is from and is so beautiful. We spend most of our summers there. Cap de Creus is the most beutiful national park which is so un spoilt and you can get a boat to Cadaques the next town which is one of the most stunning places I have ever been too. For all you foodies out there, this is where El Buli was which was voted the best restaurant in the world. All my husband’s family live here and it’s like our second home. We lived in Barcelona for 3 years when the kids were small and it’s only an hour away so of course going back to Barcleona is amazing too. We have so many special friends there, who knows maybe we will go back to live there one day.
In the UK has to be Cornwall, like you Mel. I grew up down there so it will always have a special place in my heart.
Gemma’s breakfast bar recipe
Extracted from The Healing Cookbook by Gemma Ogston (Vermilion, £16.99) Photography by Xavier Buendia
For those days when everything feels a rush, keep these bars in a jar so you don’t miss out on your morning nutrition. Chewy and sweet, dried fruits and oats will release energy slowly, keeping you going until lunch. Goji berries, seeds and turmeric will give your immune system a boost too. Play around with different seeds and dried fruits to make them your own. They’re great for taking on walks too – keep a few wrapped in your pocket and hand them round when people start to flag!
Makes 12 bars
Prep time 20 mins
135g rolled oats
75g nuts (I use walnuts, almonds are also good)
2 tbsp goji berries
200g pitted dates, chopped
2 tbsp chia seeds
50g pumpkin seeds
20g hemp seeds
½ tsp turmeric powder
4 tbsp maple syrup or honey
4 tbsp nut butter (any)
1 tbsp coconut oil
Preheat the oven to 175 degrees C and line a 20X20cm dish with baking paper.
Toast your oats and nuts in the oven for 13-15 minutes or until slightly golden brown.
Place the oats, nuts, gojis and dates in a large mixing bowl. Add seeds and turmeric and set aside.
Warm the maple syrup, coconut oil and nut butter in a saucepan until melted and then pour over the oat mixture. Mix well.
Put the mixture into the lined dish and press down well. Cover with more baking paper and then flatten some more, I often place a book on top.
Chill in the freezer for 15 minutes to harden, and then chop into 12 bars.
For more like this from Gemma, order her new book The Healing Cookbook and follow her on instagram here!