Greencuisine Trust

Greencuisine Trust Building ecological food cultures. Workshops, events, projects, research & consultancy.

Daphne Lambert: Inspires change in our relationship with food.

Greencuisine connects soil, food and wellbeing through inspirational workshops and retreats

01/06/2026

🌿 Introducing Whole Food Medicine, an interactive, hands-on workshop where participants gain:

💚 an understanding of the connection between soil & human health �
💚 greater awareness of food systems that heal the body and the planet �
💚 how a healthy gut microbiome is dependent on dietary diversity �
💚 practical strategies for healthy, accessible & affordable food �
💚 techniques to maximise nutrition & minimise waste �
💚 knowledge of whole foods and the food matrix �
💚 greater understanding of food as biological information �
💚 different ways of knowing food ~ beyond nutrients �
💚 enjoyable session making lunch & your own ferment to take home �
💚 shared knowledge & experiences from workshop participants �
💚 free downloadable resources

The next course date is Saturday 18th July 2026. See link in bio to book your place.

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🥕Two more places have just become available on our upcoming Fermenting Masterclass workshop this Saturday 23rd May in Le...
18/05/2026

🥕Two more places have just become available on our upcoming Fermenting Masterclass workshop this Saturday 23rd May in Lewes.

Join us to turn seasonal produce into delicious ferments to store in the larder and enjoy all year round.

This hands on day course will give you the skills and confidence to take seasonal foods and create delicious ferments inspired by different cultures from around the world.

Book your place here: https://www.greencuisinetrust.org/courses

🍓🍸Rum potA scrumptious way to preserve the fruits of the season and a good standby for a celebration. Rum pot originate...
18/05/2026

🍓🍸Rum pot

A scrumptious way to preserve the fruits of the season and a good standby for a celebration.

Rum pot originated in Germany and traditionally a 'rumtopf' pot would be used, which are not difficult to find, however you can also use a kilner jar. Its traditional to start with the first fruits of the growing season, so I generally start with gooseberries and strawberries, move on to apricots, cherries and raspberries, then black, red and white currants, blueberries and finally blackberries, plums, apples and pears.

Gooseberries need topping and tailing. Strawberries need the stem removed, fruits with stones need them removed and currants need to be stripped from their stems.
Start by putting a layer of your prepared fruit in the bottom of your pot. It is preferable not to wash the fruit if you do gently dry. For every pound of fruit stir in 2 oz rapadura sugar and cover the fruit plus an inch with good quality rum. Every time a new fruit comes into season repeat this process until your pot is full. Stand in a cool, dry place away from direct sun light for 6 – 8 weeks..

Brilliant for a Christmas or New Year celebration, the fruits can be used over ice-cream & sorbets with cakes or just by themselves, the fruit infused rum is a delicious liquor and cocktail base.

💚 We are delighted to be a part of the Great Big Green Week.I'll be at the Arundel Cathedral Centre on the morning of Sa...
13/05/2026

💚 We are delighted to be a part of the Great Big Green Week.

I'll be at the Arundel Cathedral Centre on the morning of Saturday 13th June looking at how we can grow food that puts people and planet first. In the afternoon, there's a hands on workshop; 'Return of the Larder'. Look forward to seeing you there!

⭐️ Find out more here:
https://www.eventbrite.com/cc/arundels-great-big-green-week-6-14-june-2026-4831002
Big Green Week Arundel Green Team

🌸 Drying ElderflowersFor thousands of years all parts of the Elder tree have been used medicinally, the benefits are so ...
11/05/2026

🌸 Drying Elderflowers

For thousands of years all parts of the Elder tree have been used medicinally, the benefits are so varied and valuable that the elder has been called 'the medicine chest' tree.

A hot infusion of elder flowers is a wonderful remedy to take at the first sign of colds and flu...

⭐️Elderflower tea
The best time to harvest Elderflowers to be dried and stored is on a sunny morning, immediately after the dew has evaporated. Don’t wash the flower heads before drying but snip off any thick stemy parts. Dry in a warm well ventilated spot or use a dehydrator. Store in paper bags or glass jars in a cool dark place.

2 tablespoons dried elderflowers
500ml just boiled water
Place flowers into a jug or teapot and pour over the water
Allow to steep for 5 minutes
Strain into mugs or glasses.
💚

🌱AsparagusIt appears it was the Romans who first started to cultivate asparagus more than 2000 years ago. It was so popu...
08/05/2026

🌱Asparagus

It appears it was the Romans who first started to cultivate asparagus more than 2000 years ago. It was so popular they dried it for winter use, it is also said that the Romans froze it by transporting it in chariots to the Alps. The first century cookbook, De re coquinaria, contains a recipe for cooking asparagus. Asparagus is high in inulin which is a good source of food for the beneficial bacteria that live in your gut. Asparagus is a good source of the anti-oxidant glutathione which is particularly potent in breaking down free radicals it can also help to protect your skin from sun damage and pollution.

⭐️ Read our latest blog post (click link below) to discover lots of ways to enjoy asparagus including one of our favourite recipes, although we never tire of it lightly steamed with a little olive oil, salt & black pepper!

https://www.greencuisinetrust.org/post/asparagus-season

🌱 We’re looking forward to attending the Integrative & Personalised Medicine Congress on Saturday June 20th and are plea...
04/05/2026

🌱 We’re looking forward to attending the Integrative & Personalised Medicine Congress on Saturday June 20th and are pleased to offer our Greencuisine Trust network access to a discounted registration rate.

📍 18–20th June 2026 | QEII Centre, Westminster, London

Visit us on stand F65!

Join over 3,000 clinicians and practitioners for three days of CPD-approved education exploring whole-person, patient-centred care across integrative, lifestyle, functional and holistic medicine.

The congress brings together evidence-based research, clinical case studies, specialist workshops and a large exhibition - supporting a multidisciplinary approach to improved patient outcomes.

✨ Discounted members’ rate available - Use code: GCT-CONF
👉 Find out more visit and view the link here: https://bit.ly/4slXl5j




💜 Wisteria flowers are edible but only the flowers - every other part of the plant is toxic, especially the seeds but al...
04/05/2026

💜 Wisteria flowers are edible but only the flowers - every other part of the plant is toxic, especially the seeds but also leaves and bark, and should not be eaten. They contain the compound wisterin, which can cause severe vomiting, diarrhea, and stomach pain.

Fermented wisteria flower drink is delicious but so is a simple cordial. The flowers are lovely scattered on salads

⭐️ Leek & asparagus salad with wisteria blossoms recipe:
serves 4
6 leeks
8 asparagus spears
olive oil
100ml veg stock
juice & zest of 1/2 lemon
salt and black pepper
wisteria blossoms

Prepare the leeks, cut off the green tops and reserve for soup. Small leeks leave as they are; medium leeks split in half lengthways and larger leeks split in half then cut into 3cm chunks.
Oil an oven proof dish, tightly pack in the leeks, pour over the stock, splash a little extra oil on top, cover with parchment paper and bake in the oven for 20 -25mins or until tender. Lightly steam the asparagus.
Divide the leeks and asparagus between 4 plates. Add the lemon juice to the juices left in the leek dish, along with a splash of olive oil and salt and black pepper to taste. Spoon over the leeks and asparagus and top with the wisteria blossoms.

🍅 Stop Food Waste Day - Wednesday 29th April 2026Today is Stop Food Waste Day; a day seeking to address the global foo...
29/04/2026

🍅 Stop Food Waste Day - Wednesday 29th April 2026

Today is Stop Food Waste Day; a day seeking to address the global food waste crisis by raising awareness and sharing simple, practical ways we can all waste less.

In the UK alone, millions of tonnes of edible food are thrown away each year - wasting precious soil, water and energy. Yet small, everyday actions can make a big difference: plan meals, love your leftovers, get creative with scraps, and build a well-stocked larder.

Explore more ideas in our resource “Keeping Food Out of the Bin”�pamphlet, one of the many Resources on our website, see link below:
https://1eb519ab-ff03-4eba-b614-49447ff44a77.filesusr.com/ugd/8aba65_c9ac87964cf142c9b96fbf88c53c9144.pdf

🥕30 Tips to Prevent Food Waste in the HomeRoughly one-third of food produced for human consumption is lost or wasted glo...
27/04/2026

🥕30 Tips to Prevent Food Waste in the Home

Roughly one-third of food produced for human consumption is lost or wasted globally. Food waste is generated at different stages of the food process – on the farm, by processors, by supermarkets and at home.

Binning food is a huge waste of the precious materials & effort it took to bring that food into your kitchen. It wastes soil, water, and nutrients as well as all the resources used to produce, package, store and transport it.

Discover 30 ways to help reduce food waste on our blog post linked below: https://www.greencuisinetrust.org/post/30-tips-to-prevent-food-waste-in-the-home-1

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