Hearth & Soul’s conscious cooking classes nourish our body and soul
Hearth & Soul owner Rachel Jelley combines meditation and mindfulness in her conscious cooking classes that includes visiting an urban farm.
Inner West
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Conscious cook and Hearth & Soul owner Rachel Jelley is encouraging us to connect with our food through her conscious cooking and veggie harvest classes.
During the classes at her Newtown restaurant Jelley combines meditation and mindfulness, including transferring energy into food through blessings, with practical cooking skills to teach us how to make food that nourishes our body and our soul.
“Cooking can be a beautiful time to connect within and reflect and provides many opportunities for meditative moments,” she said.
“It’s also a time to let go of our modern world hang-ups and unleash the glorious inner creativity that we all have”.
The conscious cooking class begins at urban farming paradise, Pocket City Farms in Camperdown with a twilight tour led by farm co-founder Michael “Zag” Zagoridis, followed by the chance to harvest your own vegetables.
With our fresh harvest back in the Hearth & Soul kitchen, Jelley is ready to start her conscious cooking class.
“Food exists to bring us joy but sadly it’s become a victim of both the “wellness” movement and the ridiculous body image standards that have pervaded our society for many decades now,” Jelley said.
“I’m here to tell you that food is not your enemy. Food is healing, food is nourishing, food is nurturing and food is sacred. It’s here for you to cherish, it can fill your belly with love, and I’m here to show you how to use it to do just that.”
Hearth & Soul, with a focus on locally sourced, organic and pasture-raised produce, is the first bricks and mortar venture Jelley, who left the finance world in 2017 and begun her conscious cooking journey by hosting a series of pop-up feasting dinners.
She opened her Hearth & Soul restaurant at 528 King St, Newtown in December and the current seasonal, locally-sourced organic menu includes wild-harvested diamond shell clams with green garlic butter and a hint of chilli; roasted kohlrabi with crispy leaves and a tahini miso dressing and; seared octopus with borlotti beans, lemon, olive oil and parsley.
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To find out more abou the next conscious cooking class visit hearthandsoul.com.au/cooking-classes
