Recorded Online Cookery Class - Plant based Cooking for Hormonal Health

Plant based Cooking for Hormonal Health

Date and Time

Thursday 5th January 2023

6:30pm - 7:45pm

Cost

Fee*: £15 Standard / £7.50  Concessions**/ £3 Unwaged All proceeds help fund our community meal service which continues to provide free nutritious, tasty meals to households struggling to access food.

Location

Zoom, details to be provided via email (the day after the live class).

Buy Ticket

The Event

Join the co-authors of brand new book, Living PCOS Free, nutritionist Rohini Bajekal and her mother, Senior Consultant Gynaecologist, Dr Nitu, for a virtual plant-based cooking class for hormonal health.  This class would be especially useful for anyone wishing to improve their hormonal health, especially those with irregular, painful and/or heavy periods, PCOS, fibroids or in the perimenopause/ menopause.

THIS IS A PURCHASE OF A RECORDED CLASS AND ONCE YOU RECEIVE YOUR EMAIL CONFIRMATION YOU CAN ACCESS THE CLASS AT ANY TIME FROM THEN UNTIL YOUR TICKET EXPIRES. YOU CAN PAUSE, CONTINUE, AND WATCH AGAIN AT YOUR CONVENIENCE.

This recording of a live class includes:

  • How to make a paprika hummus, greek bean stew and miso noodle vegetable soup - three delicious recipes from their family kitchen, featured in their brand new book Living PCOS Free
  • Learn all about the benefits of a whole foods plant-based diet for hormonal health and how to prioritise legumes in your diet
  • Discover why soya is so beneficial for reproductive health especially for conditions such as PCOS and during the  perimenopause / menopause 
  • Q&A with discussion on foods to include in your diet for improving hormonal health and to help with period pain
  • Recipe pack
  • Recording vaild for at least 2 weeks after date of purchase

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

Refunds/transfers: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class to enable us to try to resell your ticket.

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

For information: classes@madeinhackney.org / 020 8442 4266 / WhatsApp message +44 07833685894

*

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.

EQUIPMENT LIST

  • Sieve to wash the beans
  • Blender/ Food Processor/hand blender for the Hummus
  • One medium saucepan with lid for the Greek Bean Stew
  • One medium saucepan with lid for the Miso Noodle Soup
  • One small or medium sauce pan to cook the noodles for the soup
  • Kettle or extra pan to boil water
  • Teaspoon, tablespoon and cup measures
  • Chopping board
  • Wooden utensils – spoon
  • Knife for chopping vegetables and herbs
  • Ladle
  • Can opener (for tomatoes and beans) 
  • Grater/ Mincer 

INGREDIENTS LIST

Paprika hummus (serves 4)

  • 1 can of chickpeas, drained and rinsed but set the aquafaba aside
  • 1 can of cannellini beans, drained and discard aquafaba
  • 4 cloves of raw garlic
  • 1/2 tsp of black pepper
  • 1/2 tsp of salt
  • 1/2 tsp of cumin powder
  • Juice of 2 lemons
  • 2 tbsp of tahini 
  • 1/2 tsp of paprika for dressing
  • 1-2 tbsp of premium quality extra virgin olive oil (optional)

Greek Bean Stew (serves 2-4)

  • 1 tsp extra virgin olive oil or water/ vegetable stock if oil-free
  • 1 medium onion
  • 2 garlic cloves, crushed and diced
  • 1 red chilli, diced finely (optional)
  • 2 carrots, diced
  • A can of chopped tomatoes in tomato juice
  • A can of cannellini beans or a similar white bean
  • 1 tbsp concentrated tomato paste (or ketchup)
  • 1 red bell pepper, diced
  • 1 celery stick, diced
  • 1 vegan stock cube
  • 1 bay leaf
  • 1 ⁄2 tsp ground cinnamon
  • 1 tsp dried basil
  • ½ tsp pepper
  • 1 tsp salt (optional)
  • Freshly ground black pepper
  • Bunch of spinach leaves, chopped

Miso Noodle Vegetable soup (serves 2-4)

  • 1 large red onion, diced
  • 4 cloves of garlic, crushed and diced
  • 1 hot red chilli
  • 1 tablespoon of grated ginger 
  • 2 cups of chestnut mushrooms, sliced (or mixed mushrooms if you prefer)
  • 1 red bell pepper, diced
  • 1 block pre-cooked tofu, marinated and diced into cubes (or marinate and bake at home)
  • 3-4 cups of low sodium vegetable stock
  • 1 tablespoon of dark brown miso paste
  • 1 tablespoon rice vinegar
  • 3 pak choi, trimmed and chopped (also called bok choy sometimes)
  • 1 tablespoon sesame seeds
  • 1 teaspoon coconut sugar (optional)
  • 1 tablespoon dulse or nori seaweed flakes (optional)
  • 200g of soba (buckwheat) noodles

 

Allergen Alert
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.