Valley View, Golden Grove, Whitby, YO22 5HH   |   07962 505906   |   [email protected] |

Permaculture

The word Permaculture  derives from the concept of “permanent agriculture.” It is a mindful approach to managing every aspect of life to minimise consequences and nurture regeneration.  Our aim is to co-operate with nature, care for the earth and develop ecologically efficient systems for food production and share our experience with others

In terms of growing vegetables and plants this involves feeding the eco system of the soil so as to create a natural growing environment. By encouraging and supporting wildlife we foster a system of natural pest control and create a safe haven where species can replenish their numbers and we can enjoy observing the changing seasons and circle of life.

At Valley View we grow  enough organic vegetables to feed ourselves and our guests practically all year round.  We are proud to be a member of the Permaculture Association.  But permaculture is not just about growing food, its whole philosophy of life, one that mirrors the teachings of Yoga and  Ayurveda; its about awareness of the effects of our actions and doing no harm.

Mark is passionate about these subjects. He gives informal tours or more structured workshops. He can advise on growing herbs, fruits and vegetables at home, and how to minimise environmental impact, whatever the size of your plot. He can advise on  foraging  too though we are careful to leave the local flora and fauna for its natural inhabitants so selective in what we forage.

 

 

Cooking plant based food

While there are many different opinions on what constitutes a healthy diet, it is accepted that we should all eat more vegetables. A major theme of Lorraine‘s book, ‘Why the Chinese Don’t Count Calories‘ is that in China the word ‘cai’ means both a dish of food and a vegetable. In China ‘the vegetables are the dishes’. This is central to our ethos at Valley View.  We offer vegan, vegetarian and Ayurvedic cooking. And we use Chinese, Indian – and our own home grown – herbs and spices. We look at how to balance flavours to nourish the whole body at different times of year. Our Wellness sessions include recommendations on how to combine foods to aid digestion. Moreover we can help you understand what to eat for different ‘Dosha’ or body mind types.

The dishes we make and teach are not time consuming, although some of the ingredients may be unfamiliar. Introducing ingredients and helping to source them, or suitable substitutes, is a key part of what we do.

Home grown

We serve home grown and plant-based food at all our retreats and events.  The vegetable gardens at Valley View are extensive.  Our ethos is vegetarian and we are big supporters of Compassion in World Farming. The Go Vegan movement is terrific as it has brought a new awareness to environmental and animal welfare issues.  Most of our cuisine is vegan. But we are also mindful of world resources and air miles. So we do currently use a few carefully sourced dairy products And we use eggs from our very happy ducks and chickens.

Pumpkin muffins

1 3/4 cups all purpose (or Doves Gluten free) flour 1 cup coconut (or other brown) sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 2 free range medium eggs 1 15 ounce can pure pumpkin puree (or I make...

Carrot and sweet potato cake

2 eggs150 ml (5fl oz) sunflower or vegetable oil200 g (7oz) soft light brown sugar (or coconut is healthier)150 g (11oz) peeled and grated carrots (weight when grated)150 g (11oz) peeled and grated sweet potato75 g (3oz) pecans or walnuts, chopped (optional)175 g...

Date Orange and cinnamon flapjack

Makes a moist flapjack also suitable as a pudding225g chopped dates About 1/2 cup of orange juice 1/4 tsp cinnamon 170g coconut oil 2 tbs maple syrup (or golden syrup is a cheaper and stickier alternative) 8 oz porridge oats 4 oz coconut sugar 4 oz wholemeal flour....

Spring Cleanse Soup

2 tabs coconut oil (can use ghee but the flavour of the coconut is nice in this one) 1 shallot or 1/2 small onion - finely chopped Knob of fresh ginger - cut small 2 celery sticks - chopped 1 head broccoli broken into small florets and chopped 2 courgettes - chopped...

Pitta Reducing Kitchari

For Spring and other times when the body has too much inflammationOne cup of whole mung beans (round green ones) 3 cups of water Piece dried seaweed (optional but it softens the mung beans 1 cup basmati rice 2 tablespoons coconut chips 1/2 cup boiling water Small...

Jerusalem Artichoke, Celeriac and potato

We grow all of these vegetables and this soup is a great winter warmer. The Jerusalem artichokes are a little fiddly to prepare but they are worth it in flavour and nutrition. Same with Celeriac. It is one of the best sources of vitamin K which can help with improves...

Beetroot hummus

We love beetroot. It strengthens the heart, improves circulation, purifies the blood, benefits the liver,  and can ease menstruation. If you can buy it raw and cook it yourself (simply boil) then this dish will be even more nutritious - and even tastier too.50g...

CHICKPEA & WALNUT FILO BAKE

Much simpler than it looks, this is a delicious centerpiece for a special occasion. Serves 4-6 | Prep time: 30 mins | Cooking time: 45 mins220g dried chickpeas, or 1 450g can cooked chickpeas 150g walnuts, very lightly toasted in a frying pan 150g breadcrumbs 1 onion,...

CHARD IN A COCONUT CURRY SAUCE

We eat chard most of the year round but I have put this recipe in the winter section because it is one of the few leafy greens available in winter and because, it is rich and creamy so good winter fodder. Serves 4 as a side | Prep time: 10 mins | Cooking time: 20...

BRUSSEL SPROUTS WITH LEMON & GINGER

A bit late for Christmas but guaranteed to give a lift to the humble Brussel sprout, and even convert those not keen. Moreover the addition of lemon and ginger helps absorption of nutrients and make sprouts more digestible!   Serves 4-6 as a side | Prep time: 10...

Vegan nutrition

If you are a vegan who worries about getting enough nutrients, we can help you at our Wellness Retreats.  Or if you are considering a vegan lifestyle then we can teach you tasty and nutritious plant based dishes.  Moreover,  if you are neither vegan nor vegetarian we hope we can inspire you to include more vegetables in your diet.  And we will show you how to present them in tasty and interesting ways.

Gut health

 There are strong arguments for plant-based diets for optimum gut health, and in particular, eating locally grown food in season. The food we grow at Valley View is truly fresh – usually picked the same day.  There is an Asian influence in our cuisine and we create balance and harmony in each meal with different flavours, textures and colours to help nourish the whole body without overloading the gut.  Our Ayurvedic recipes use spices to help you absorb vitamins and minerals and often combine rice and pulses to make a complete protein.  For these reasons they are ideal for vegans.

Another key aspect of good gut health is avoiding incompatible food combinations, or foods which are heavy to digest, as these can often cause  chronic health conditions along with food sensitivities. So sometimes you can be eating ‘healthy’ food and still feeling uncomfortable. This is often the case when people convert to a vegan or even a healthier diet.  we can make recommendations for simple changes to your diet that will make a big difference.