The Plant-Based Community Cookery School
Saturday 13th June 2020
11:30am - 1:00pm
Suggested donation £20
Zoom, details to be provided prior to the class
Join nutritionist Rohini Bajekal and her mother, Dr Nitu, for an introduction to oil-free Indian cooking that doesn’t compromise on flavour....
You’ll learn:
This class would be especially useful for anyone with health conditions such as Type 2 diabetes who is looking to improve their diet and lifestyle.
About Rohini
Outside of running her own nutrition practice, Rohini Bajekal is an Advisory Board Member and Nutritionist for Plant-Based Health Professionals UK, a Community Interest Group dedicated to the promotion of a whole foods plant-based diet for optimal health and wellbeing. Rohini is also Brand Manager for Women for Women’s Health UK, a voluntary service set up to empower women of all ages to make lifestyle choices that will help improve their own health as well as that of their families. Rohini loves sharing the benefits of eating more plants and working with others to create delicious food, posting nutrition tips and recipes every day on Instagram @rohinibajekal
Rohini Bajekal: MA Oxon, MSc Nutrition and Food Sciences, Dip IBLM/ BSLM, Nutritionist and International Board-Certified Lifestyle Medicine Professional
www.rohinibajekal.com
About Dr Nitu
Dr Nitu Bajekal is a consultant obstetrician and gynaecologist for 20 years on the NHS with over 35 years of clinical experience in women’s health. She is also one of the first US board-certified Lifestyle Medicine Physicians in the UK. She is the founder of Women for Women's Health, a voluntary service set up in 2014 to educate and empower women to make dietary and lifestyle choices to help improve their own and their families’ health. Dr Nitu is passionate about educating the public and doctors about women’s health, plant based nutrition and lifestyle medicine, as she firmly believes these go hand in hand.
Dr Nitu Bajekal: MD FCOG Dip IBLM, Consultant Obstetrician and Gynaecologist and Ambassador for Made in Hackney. Follow @drnitubajekal on Instagram for recipes and tips on nutrition and women’s health with many more free resources at www.nitubajekal.com
Fee: Suggested donation £20 but any donation amounts accepted. This money will be used to help fund our FREE COVID19 emergency meal service and keep our charity going at this difficult time.
INGREDIENTS LIST
TOMATO & ONION YELLOW MUNG DAL
Serves 4
SOY BALSAMIC AUBERGINE
Serves 4
TOFU VEGETABLE RICE
Serves 4
YOU WILL IDEALLY NEED TO COOK THE BROWN RICE THE DAY BEFORE:
1.5 cups brown rice
3 cups water
METHOD:
1. Thoroughly rinse the brown rice in a sieve.
2. Put the washed rice and water in a pan on the stove, bring to the boil and then lower to simmer.
3. Cook for around 20-25 minutes with the lid on on low heat, checking occasionally.
4. Cool and then refrigerate.
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Kosambari salad (South Indian Salad with Pulses)
Serves 2-4
EQUIPMENT LIST
Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.
For information: info@madeinhackney.org / 020 8442 4266
Location: Zoom, details provided prior to the class