Jessie Badal at Fresh & Fearless

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Jessie Badal at Fresh & Fearless

👩‍🍳 Plant-Based Chef
🎓
🌿 Integrative Nutrition Health Coach
🎓 @

07/10/2022

Miso glazed aubergine. Simples.

13/09/2022

A work-in-progress take on a Victoria Sponge Cake.

I've been experimenting to see if I can create vegan versions of classic cakes, that are also wholesome and as nutritious as possible. plant-based, whole-food and gluten-free.

Here, I created a plant-based sponge cake, using almond flour, filled with vanilla cashew cream and strawberry and chia seed jam. As you can see the cashew cream was a bit loose, and the texture of the sponge needs a bit more work as it was a bit dense. I recently tried putting the batter in a siphon, but it got stuck as the batter was obviously too dense, and now I need a new siphon (doh)!

It might look a bit messy, but it still tasted great!!

02/09/2022

In between kittens, freelance contracts and holidays, things have also been busy in the kitchen... Back in June my friends from Le Cordon Bleu London - Aline, Amelie and I got together to cater for a birthday garden party.

The brief was to create a range of plant-based canapés for up to 200 guests, and we delivered a tasty all-vegan menu featuring:

🍴Indian-summer Gazpacho
🍴Panisse discs with toppings of green pea cream, beetroot hummus, cashew cream with tomatoes
🍴Asparagus tartlets with hempseed chutney
🍴Mushroom arancini with aioli
🍴Crispy potato shells with creamy potato salad and onion pickles
🍴Focaccia

It was a lot of hard work prepping the menus and organising everything, but all of our hard work was worth it when we saw everyone enjoying our food - especially as the majority were non-veggie guests!

One guest even wrote to us after the party: "𝘞𝘩𝘢𝘵 𝘢 𝘧𝘦𝘢𝘴𝘵, 𝘪𝘵 𝘳𝘦𝘢𝘭𝘭𝘺 𝘸𝘢𝘴 𝘨𝘳𝘦𝘢𝘵 𝘧𝘶𝘯. 𝘞𝘦 𝘦𝘯𝘫𝘰𝘺𝘦𝘥 𝘺𝘰𝘶𝘳 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘣𝘪𝘵𝘦𝘴 𝘷𝘦𝘳𝘺 𝘮𝘶𝘤𝘩, 𝘵𝘩𝘦𝘺 𝘸𝘦𝘳𝘦 𝘢𝘣𝘴𝘰𝘭𝘶𝘵𝘦𝘭𝘺 𝘵𝘰𝘱 𝘤𝘶𝘪𝘴𝘪𝘯𝘦." 🙏💚

31/08/2022

We've certainly been making the most of post-pandemic travelling, and have been eating our way across Europe again... Last month, we had the long-awaited pleasure of visiting Noma.

I've literally been on the mailing list for years, waiting for a timely opening to check out the vegetable season at one of the world's best and most innovative restaurants. I managed to get us a reservation to celebrate Adam's birthday (although I think he suspected it was perhaps more a present for me 🙈)!

The experience was amazing - the location and surroundings are absolutely stunning; it feels like a countryside retreat.

The most interesting part of the menu was this serving of kombucha 'scoby steak and smoked pumpkin'. I never thought about eating it before, but of course - why not?! I imagine it's loaded with the same nutritional benefits of kombucha, probably multiplied too.

There were so many highlights - but have limited the pics to the 'grilled padron pepper' with brined rhubarb, 'marigold tempura' and Adam's surprise 'disappearing birthday cake'!

29/08/2022

This time last year when I was studying at Le Cordon Bleu London my routine mainly consisted of washing, ironing and cooking (of course!). I never used to value ironing before, but I enjoyed the routine and had a sense of pride when wearing my freshly pressed chef whites.

Anyway, fast-forward a year, after a summer of sun and lots of (welcomed) distractions - travelling, kittens, and hosting friends and family - I'm finding myself again without structure, habits and routine.

I have never really been one for routines but over the years, I've started to notice the difference between when I have one and when I don't. Not having a routine makes me feel unsettled, bored and looking for distractions. Whereas habits like reading for 30 mins a day, meditating for 15 mins, working out in the morning and even cook-off Sundays help me feel more grounded and often give me space and permission to do all the many other things I want to do.

I've also noticed that when I am out of my routine, I want to get back into one so badly that I mentally create all these rules and habits that I need to stick to, which leaves me feeling overwhelmed and unable to stick to any of them.

As a Health Coach, I tell my clients to break things down into micro goals that are easier to achieve - and to focus on one thing at a time. Starting somewhere (anywhere) is better than not starting at all, and these micro-changes lead to more positive behaviour patterns.

The procrastinating perfectionist in me realised that I need to listen to my own advice. So, this week I will be focusing on spending at least 30 mins in the gym 3 times this week. That seems achievable to me.

If this is something that resonates with you, feel free to share what struggles you've had, and what you've done to overcome them.

27/08/2022

Was trying to find some pics of what I'd been cooking recently, but my library is full of these floofballs! Meet Koji and Nala !

26/08/2022

Spent a lot of time boating around on the canals of Amsterdam these past few weeks! 🚤 ☀️ 🐢

28/05/2022

Experimentation with , bread. This one is made with sweet potato, buckwheat flour and a f**k load of seeds! Need to work on the texture as it was quite dense but the flavour was great and it felt really good eating it!

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20/05/2022

That time when I discovered bananas were a thing.

30/08/2021

One for all you SHROOM lovers out there!! ⁣⁠
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We made mushrooms FOUR ways - served with a psychedelic-green spinach porridge. ⁣⁠
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🍄 King Trumpet mushrooms were charred and glazed with garlic and thyme dressing. ⁣⁠
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🍄 The Trumpets are sitting on a purée of chestnut mushrooms. ⁣⁠
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🍄 The jus - (or gravy if you like) - is made from a liquid reduction of chestnut mushrooms and onions, with added Black Truffle!⁣⁠
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🍄 And my personal favourite - pickled girolles 😋; they're the yellow mushrooms. We pickled them with some golden syrup, cider vinegar and spices and they really added a lovely kick of acidity to the dish!

23/08/2021

🥗 Monday salad inspiration! ⁣⁠
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🤩 OK, I know it looks like a fancy plate of food - but that's just it - eating food that looks good makes us feel good! ⁣⁠
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😱 On my course, we spent about 2 hours making this root vegetable salad, but not all salads need to take that long! ⁣⁠
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Get yourself eating more veggies with a few simple steps:⁣⁠
1️⃣ Get lots of different coloured veggies - let's aim for a minimum of 5 colours. The more colours you have > the more varied nutrients you're getting > and the more attractive it will look on your plan > meaning that you won't be able to resist eating it!⁣⁠
2️⃣ Cut them in different shapes and sizes / try cooking some and leaving some raw to play with textures and visuals. ⁣⁠
3️⃣ Take some time to arrange the food nicely on a plate - we eat with our eyes, so if you like what you see, the chances are you're gut will love it too!⁣⁠
4️⃣ Dress with a healthy + yummy dressing - even better if it's colourful! My standard ratio is 1 part citrus or vinegar to 4 parts olive oil. ⁣⁠
5️⃣ Add some herbs to jazz up the flavour - mint, basil, coriander, chives.⁣⁠
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Happy eating! 😋

😅

Address

Refshalevej 96

1432

Website

https://www.freshandfearless.com/

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