We are seeing the last of the colourful autumn leaves cling to tree branches as the winter chill hits Sydney. This means more time at home, snuggling up and eating warm comfort food. Last weekend I attended a workshop by all round amazing lady Holly Davis of food by holly davis. She is passionate about wholefoods, understanding the nutritional benefits of the food we eat and eating organic produce in season. Her food is delicious, nourishing and I love her creative use of ingredients. Sometimes I get stuck using the same ingredients at home – Holly has inspired me to introduce ‘new’ flavours back into my dishes. For example I used to cook with miso, tahini, umeboshi and seaweed however in recent years they have slipped out of my cooking repertoire.
Holly is one half of the team that founded Iku Wholefoods some 30 years ago. She has been a trailblazer in Australia using macrobiotic principles and wholefood cooking. I cannot quite remember where I first met her however our paths have crossed in the organic and hospitality industries over the years. She is like a second mum. She is warm, nurturing and lovingly brings class to order. Her passion for food is contagious and I love to see someone absolutely excited about real food, who enjoys teaching and sharing her lifelong quest of eating well. Holly is a generous teacher packing the day with helpful tips and sharing her knowledge of cooking and ingredients. I truly believe starting with good organic produce and it being prepared with a heart filled with passion and hands that knead, roll, stir with love can be tasted in the food.
I am thrilled Holly was kind enough to share one of her Winter Warmer recipes with us.
{RECIPE} TOO EASY TO BE TRUE JAP PUMPKIN SOUP BY HOLLY DAVIS ©
Holly recommends roasting the pumpkin whole this seals in the flavours and keeps the natural sweetness in the pumpkin. It also saves time in the kitchen because after it is roasted the skin peels off easily. I love this handy tip because peeling pumpkins is hard work.
INGREDIENTS
1 medium jap pumpkin whole
2 tsp ghee or plain sesame oil
1 1/2 tbsp ginger juice
1 tbsp ghee
1 tsp sea salt
1/2 cup toasted pepitas
METHOD
Rub the whole pumpkin with fat
Place on a baking tray and transfer to the oven at 150 degrees celsius.
Cook for 1 1/2 – 2 hours
Peel the skin, remove the centre and scoop out the seeds.
Scoop the flesh into the blender and blend with sea salt and ghee to taste and enough stock to make a pourable but thick soup.
Re-heat and serve hot.
Top with a good drizzle of chilli oil, yuzu miso sauce and toasted pepitas.
I have wanted to take one of Holly’s Wholefood Workshops for many years now. Being constrained by time has left it on the to do list and now I wish I had done it sooner rather than later. It was a jam packed 5 hours in the delightful home of Silvia Noble from The Lost and Found Department. Silvia’s style and eye for detail filled the room and as the perfect hostess the day ran seamlessly. A beautifully styled cottage with a white kitchen that is my kind of pinterest pin perfection with marble bench tops, chandeliers and a long rustic wooden table.
The day was filled with lots to taste, watch and we even received living organisms to take home. I cannot wait to make Holly’s Walnut Pate, Irish Lamb Stew with Oat Groats, Roasted Pumpkin Soup, and Tahini, Umeboshi, Lemon Sauce. The second part of the day was all about tonics, cultures and fermenting foods and liquids. This was literally jaw dropping stuff which I will share with you later this week.
In all things beautiful,
Lyn xx
Holly Davis teaches wholefood workshops, is a food writer, recipe developer, author, chef and available for consulting. For latest wholefood classes visit food by holly davis
ps A big thank you to Jane Grover and Annette who assisted Holly.
{Holly Davis} Wholefood Winter Warming Wonders Workshop