At Be.Human.Natural, food is a central pillar of what we do. Natural, unprocessed, wild, seasonal local food. Whilst the world focuses on nutrition flown from every corner of the planet, wrapped in plastics and pummelled into a plethora of vitality-boosting supplements, it forgets that nature already has this.
Nature gives in abundance if only we take the time to look, take what we need and be grateful for what she provides.
We are fortunate to be connected to a wonderful network of artisan and organic food producers in this area, with the passion to deliver for us an abundant variety of nourishing, healing, life-giving foods to fuel both our bodies and our spirits. The depth of taste is like nothing we have known before, and that we will yearn to take with us and integrate into our everyday lives wherever we are.
At my nutrition and cooking workshops I love working with YOU, showing you how I cook and prepare food from natural whole ingredients that grow here in Sweden. I love teaching the why behind eating quality ingredients, how easy it is to put them together in a delicious meal and explaining how they nourish your body and support your health. I also love eating with you, sharing in our efforts and connection.
Whether you’re an experienced cook or a total beginner, wherever you come from in the world near or far, you will always add a little something extra to the dynamic of the group too and I love learning as much as I love teaching.
To give you a taste, here’s a simple but thoroughly satisfying, flavourful soup recipe that I shared in my November workshop and regularly make to feed ice bathing workshop participants. It’s adapted from a Hugh Fernley-Whittingstall recipe has a great balance of energy-sustaining protein, fats and fibre, combined with plenty of seasonal vegetables that are packed with antioxidants, vitamins and minerals.
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
A few sprigs of thyme, leaves only, roughly chopped
3 garlic cloves, finely chopped
3 tomatoes, cored and diced
150g Puy lentils, rinsed
1.3 litres vegetable stock
A small bunch of parsley, chopped
100g finely chopped kale
Sea salt and freshly ground black pepper
Heat the oil over a medium-low heat in a large saucepan and sauté the onion, carrot and thyme gently for 5 minutes. Add the garlic and tomatoes and sauté for a further minute.
Tip in the lentils, stir, then add the stock and a little salt and pepper. Bring the soup to the boil, reduce the heat and simmer for about 25 minutes, or until the lentils are tender. Add the parsley and kale and simmer for a further 5 minutes.
Check the seasoning, then spoon into warmed bowls, trickle over a little oil and shave over some cheese, if you like.
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See also Catherine's dedicated Instagram nutrition page packed with mouthwatering recipes and ideas: