Ever since my Cuisinart Blender arrived last month, I have become green smoothie obsessed. At first I was just chucking in everything, but now have become a little more methodical with my breakfast green smoothies, and am focussing on flavours a little more.
Just before Easter I was lucky enough to be asked to a Total Greek Yogurt Master Class, held at the fabulous L’atelier des Chefs, tucked behind John Lewis on Oxford Street. During the day we cooked a wide variety of dishes with Total, and were treated to a talk and Q&A from a celebrity nutritionist.
I feel that I have little need for a dietitian, nutritionist or nutritional therapist (all are quite different roles), but I am always interested to hear what people have to say. My nutritional philosophy is simple, eat what makes your body feel good and is sustainable. I aim to eat more raw food and less animal products than the average person, as this makes me feel fantastic and is also good for the environment.
After the talk we moved on to the class held in the demonstration kitchen, where we were shown how to cook six very different dishes all using Total yoghurt. Total is a highly versatile ingredient which works well as a cream or crème fraiche substitute, it contains far fewer calories and all the flavour, as well as being live and thus full of good bacteria. The higher fat varieties are also heat stable, making cooking with them a breeze as they should not spilt when heated. (I have successfully cooked with the 0% but you need to be very gentle with heating it.) It is also delicious on its own!
I especially liked the Mackerel Tartare with Minted Cucumber Soup and the Chestnut Tiramisu.
Many thanks to Total for a lovely day and the lovely cocktails afterward – the perfect start to the first long weekend!