Coming to School in January & February.
View this email in your browser

[The Amelia Freer Residency]

When it comes to food, we're firm believers in the idea of preparing beautiful, seasonal meals and enjoying them together around the table.  We try to make food that's healthy and nourishing, and every once in a while, we like to indulge, too. We're pleased to know that the famed nutritionist Amelia Freer subscribes to these very same notions (and has all the scientific knowledge to back her recommendations up!). 

In fact, we're proud to announce that she'll be hosting a few very special evenings at School presenting her new book, Cook.Nourish.Glow and talking about the food choices we make and how they affect our health. It's an event not to be missed, and a great way to start 2016 on the right foot.  

Below, she's given us a few fun and wintry recipes to share, so that you get a taste of her style—Do eat healthfully and plentifully, but do it consciously and with style!  

Bon Appetit and see you at School in 2016!

[Gluten-Free Mince Pies] 

 “I’m not a fan of baking or making desserts, cakes, treats or sweets (even if they have a healthier form of sugar in them) as they are still going to disrupt our blood sugar levels. The abundance of sweet foods on offer over Christmas can so easily dent our willpower and health, but I am not the Christmas Scrooge! I have given in to your requests for festive treats – it’s Christmas after all. If anything was going to tempt me, it would definitely be a mince pie, but because they are made with gluten I always miss out. So here is an easy gluten-free recipe. Remember, these pies are not to be gorged on in the assumption that they are healthy – make them, enjoy one and share the rest with your loved ones.”

For the pastry:
 200g gluten-free plain flour (I use Doves Farm), plus extra for dusting
100g coconut butter unflavoured, plus extra for oiling (I use Tiana butter)
75ml cold filtered water
Icing sugar, for dusting

For the filling:
200g dried mixed fruit (I use raisins and currants)
 Juice and zest of 1 orange, grated
 Juice and zest of 1 lemon, grated
4 tbsp apple purée (I make my own, but you can buy sugar free)
1/2 nutmeg, grated
1/2 tsp ground ginger
1/2 tsp vanilla powder
1 tsp ground cinnamon
 2 tbsp unflavoured coconut butter


 You will need a 12-hole metal cupcake/muffin tin and a round cutter (or a glass or jam jar), about 7cm wide.
Using your hands, mix the flour, coconut butter and water together in a large mixing bowl until it all comes together to form a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
Meanwhile, to make the filling, put all the ingredients into a blender and roughly chop (I use my hand-held blender as I like to keep some texture). Set aside.
Preheat the oven to 180°C/350°F/Gas Mark 4 and lightly oil 10 holes of the cupcake/muffin tin with coconut oil.
Lightly dust a board with some flour and rollout the dough (in two batches if that’s easier)until it is roughly 5mm thick, then cut into 20 rounds with the cutter.
Arrange half of the pastry rounds into the prepared tin pushing them gently down around the edges. Put 1 teaspoon of filling into the middle of each round, then place a second round on top and press down gently to seal. Using a fork, pierce the top of each pie, then bake in the oven for about 20 minutes, or until the edges are slightly golden.
Remove from the oven and leave to cool.
Sprinkle with a little icing sugar and enjoy!

[Chewy Chocolate, Almond & Cranberry Brownies] 

 “We all fancy a little sweet treat once and a while – these gorgeously chewy brownies will satisfy any sweet tooth
(I definitely advocate a little of something you love every so often)!”
140g raw almond butter or nut butter of choice
2 tbsp chia seeds
5 tbsp cold filtered water
1/2 tsp ground pink Himalayan salt
1/2 tsp gluten-free bicarbonate of soda
65g coconut palm sugar
1/2 tsp vanilla powder or extract
3 tbsp dried cranberries (optional)
125g organic dark chocolate (at least 70%), cut into small chunks


 Preheat the oven to 140°C/275°F/Gas mark 1. Line a small baking tray with parchment paper.
Mix all the ingredients together in a large bowl with a wooden spoon – it will be sticky, but don’t worry. Pour the mixture into the lined tray and flatten it slightly, then bake in the oven for 25 minutes, or until golden brown on top.
Remove from the oven and leave to cool for 10 minutes. Remove from the tin, peel off the parchment, and cut into squares.


[Chocolate Dipped Fruit]

  “The good news: A small amount of cocoa, or high-cocoa content dark chocolate, is likely to be good for us, even if consumed daily (but dependant on what else is consumed in terms of other sugars). Yippee!!”
125g cacao butter
50g cacao powder
50g coconut nectar
The fruit(s) & nuts of your choice

Melt the cacao butter in a bowl over simmering water, remove from the heat and sieve in the cacao powder.
Combine with coconut nectar and stir until smooth and cooled down, it needs to get below 31 degrees (if you are able to measure it).
You can get creative and add in peppermint or orange oil, sea salt, orange or lime zest, hemp or chia seeds for a little crunch. 
Dip wonderful fresh and dried fruits and nuts into the melted chocolate. Carefully lay them onto a sheet of parchment paper and pop into the fridge.


[Turmeric Smoothie as Zingy as Sunshine]

  “Those that know me will know that I am a huge turmeric fan – I use it as often as I can . . ."


1cm cube fresh turmeric or 1 tsp ground turmeric powder
1cm cube fresh ginger
1 orange, peeled
1 tbsp coconut oil
1/2 tsp cinnamon powder
1/2 tsp maca powder
100ml coconut milk (from a carton not a tin)
1 tsp coconut syrup
1 tbsp chia seeds


Whizz up and da-dah!

[The Amelia Freer Residency]

[Nutritional Therapy Workshop]
with Amelia Freer

Wednesday 20th January, 7pm 
Wednesday 10th February, 7pm
Wednesday 24th February, 7pm

We're honoured to welcome nutritional therapist Amelia Freer to School.  She will be hosting an intimate evening where she'll discuss how our food choices affect our health.  Come armed with all those niggling nutritional questions you've always wanted answered: Amelia will be here with all the answers, plus snacks and signed copies of her new book, Cook.Nourish.Glow., available for purchase.

[***Christmas & New Year's Hours***]

24th December: 10am - 4pm
Closed 25th - 28th December
29th & 30th December: 11am - 5pm
New Year's Eve: 11am - 3pm
Closed 1st - 3rd January
Copyright © 2015 Summerill & Bishop, All rights reserved.

unsubscribe from this list    update subscription preferences