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Our Philosophy


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Our Philosophy


LOVE your body and it will love you back.

RESPECT for our soil and for the local cultures, the conservation of our environment and the reduction of our ecological impact. Every effort is made to use organic ingredients in our classes and workshops where possible and support local growers who share our same beliefs.

FUELLING your daily life with delicious, vibrant, nutrient-dense foods that use the freshest, purest, tastiest and most loving ingredients from around the world.

KNOWLEDGE perpetrating by teaching the techniques and know-how of vegan cuisine that will drive a fundamental social change in which eating becomes a symbol of beauty, refinement, sharing, empathy, pleasure.

HEALTH often at the forefront of many of our courses. We have an understanding of the importance of food and it effects on the body.

NOT restricting, starving, or feeling guilty about food.

COUNTING our blessings. Not points, carbs, or calories.

FOOD, real food, is and should always be beautiful and energising and makes you feel sexy, good about yourself and how you feel in your body and live everyday with maximum energy and amazing health and wellness.

CHOICES, Making choices everyday that will improve ALL aspects of your life and the lives of other creatures.

EVERYONE has the right to feel their absolute best, love themselves and others to the fullest, and live the life THEY desire.

CREATIVITY, exploring the world around us, beautifying and personalizing it by going beyond the technicalities and reinventing ourselves with the seasons.

EXCELLENCE, combining the sophistication and natural beauty of the ingredients with an ethical and ecological dimension. Excelling in the pursuit of visual and taste pleasure and achieving mastery of the culinary art of plants.

AND... we believe that everyone can cook amazing meals filled with love & compassion, when they know how.

 
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Sign up today to receive my new freebie, The Botanical Chef in France.   

In my newest FREEBIE, I've been inspired by the beauty, freshness and vibrancy of France's rich history of fresh produce markets. Get your recipe book today filled a collection of entirely plant-based recipes from my 7 day adventure in South West France.

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On the Menu


Get cooking today

On the Menu


Get cooking today

Millet, Watercress & Pistachio Tabbouleh

How to:

1.     Cook the millet as described on the packaging, drain and set aside in a large bowl.

2.     Finely chop the parsley, mint and spring onions

3.     Roughly chop the sun-blushed tomatoes and watercress

4.     Add all the ingredients to the millet and mix well

5.     Just before serving add the pistachio, salt and pepper and the olive oil

Chef’s tips:

·      Although chopping the herbs finely may take a little time it is well worth it to get the intense flavours throughout the dish

·      If you are eating for heart heath you can remove the oil from the dish and it will still taste wonderful

·      If you don’t have millet you can replace it with quinoa for this recipe

·      Watercress is related to the Brassica family and has a naturally peppery tang, it has been found to be the most nutrient dense food and can be described as the powerhouse of the fruit and vegetable world, packed full of phytonutrients that have health promotional and disease preventional properties

Ingredients:

90g millet (pre-cooked weight)

30g fresh flat leaf parsley, finely chopped

30g fresh mint, finely chopped

Juice of 1 fresh lemon

½ tsp all spice

1/3 tsp ground cinnamon

2-3 spring onions, finely chopped

12 sun-blushed tomato halves, roughly chopped

80g bag watercress, roughly chopped

2 handfuls of pistachios

Drizzle of olive oil

Salt and pepper to taste

How to:

1.     Cook the millet as described on the packaging, drain and set aside in a large bowl.

2.     Finely chop the parsley, mint and spring onions

3.     Roughly chop the sun-blushed tomatoes and watercress

4.     Add all the ingredients to the millet and mix well

5.     Just before serving add the pistachio, salt and pepper and the olive oil

Chef’s tips:

·      Although chopping the herbs finely may take a little time it is well worth it to get the intense flavours throughout the dish

·      If you are eating for heart heath you can remove the oil from the dish and it will still taste wonderful

·      If you don’t have millet you can replace it with quinoa for this recipe

·      Watercress is related to the Brassica family and has a naturally peppery tang, it has been found to be the most nutrient dense food and can be described as the powerhouse of the fruit and vegetable world, packed full of phytonutrients that have health promotional and disease preventional properties


Sweet & Sour Dressing

I love this dressing on all types of fresh salads and it works especially well on bitter leaves such as rocket because this dressing has a wonderful, sweetness from the stem ginger and the sultanas. Today I added it to my heirloom tomatos and Baby Kale.

Ingredients...

10g flat leaf parsley

1 shallot

3 tbsp water

1 handful of fresh parsley

salt and pepper to taste

How to...

Place all the ingredients in a hand blender container and food and blend until smooth.


Hot Chocolate Mole

As many of you know, I'm a big fan of a hot chocolate on a cold day sat by a crackling log fire, so as today is one of those days my Sunday Sweetness recipe is my Hot Chocolate Mole

Ingredients...

4 cups of plant-based milk
1 tsp cinnamon
1/4 tsp grated nutmeg
1/4 tsp dried ginger
1 tbsp cocoa powder
1 tsp vanilla extract
2 tbsp maple syrup
4 tbsp melted dark chocolate (at least 85%)
Pinch of smoked paprika
Twist of freshly ground black pepper

How to...
Add all ingredients to a heavy based pan and heat.
Serve hot

Enjoy, Love Sarah x


The Savoy Pink Lady

Today's recipe is great for a cold, winters day like today. It's a healthy, hot salad that can be eaten straight from the pan.

Ingredients...
A drizzle of olive oil (optional)
4 leaves of savoy cabbage, thinly sliced
1/2 Pink Lady apple, thinly sliced
8 small, waxy new potatoes, quartered
250g red and white quinoa, pre-cooked
1 heaped tbsp grain mustard
Salt and pepper to taste

 

 

 

 

 

How to...
1. In a large sauce pan of cold, salted water add the potatoes. Cook for 20 minutes until you can easily but a sharp knife into.
Drain and set aside the potatoes.

2. You can use pre-cooked, quinoa or cooke your own by following the packet directions.

3. In a large frying pan or wok add the cabbage, apples on a low heat along with the oil (optional). Allow them to gently soften but not brown.

4. Add the cooked quinoa and the cooked new potatoes to the pan.

5. Stir in the grain mustard and add the seasoning to taste. Serve hot.

Enjoy, Love Sarah x

N.B If you are not using oil then remember to keep the cabbage and apple moving in the pan as you soften them and occasionally add just a little hot water if needed.


Butter Bean & Parsley Hummus

Great chickpea hummus is something you can never tire of, but if you fancy a change then how about giving this recipe using butterbeans and fresh flat leaf parsley a try to liven up your crudités or sandwiches this weekend.
This works well left chunky or whizzed until smooth.

Ingredients...

1 tin butter beans
1 tbsp tahini
1 clove of garlic
3 tbsp water
1 handful of fresh parsley
salt and pepper to taste

 

 

 

 

How to...
Place all the ingredients in a food processor and pulse until you get the required consistency. Add salt and pepper and serve.

Enjoy, Love Sarah x


Curried Parsnip, Spinach & Butterbean Soup

Today I'm preparing for our New Years Eve feast. It's going to be an intimate affair this year with four of us.
For me, New Year Eve is festive, relaxed and fun, so i'm definitely not slaving in the kitchen for hours.

Our starter is an aromatic curry soup of Spinach, Parsnip & Butterbean. It's a bowl full of vibrant warmth that will get the party started on cold New Years Eve.

Ingredients...
Drizzle of olive oil (optional)
2 large parsnips, diced
1 onion, diced
2 medium garlic cloves, roughly chopped
1 large potato, diced
1 tin of butterbeans
1 bag baby or teen spinach
1-2 tsp mild curry powder
vegetable stock to cover the vegetables
Salt and pepper, to taste

 

 

 

How to...
1. Add the oil to a large heavy based pan and heat.
2. Add the curry spices to the pan and heat for 1-2 minute to release the flavours, keep the spices moving around the pan so they don't burn.
3. Add the remaining ingredients, bring to the boil and then reduce the heat to simmer.
4. Place the lid on the pan and cook for about 20 minutes until the potato has softened.
5. Take off the heat and blend with a stick blender. Season to taste.

N.B if you are using dried butterbeans then soak them for at least 12 hours before cooking. They will require longer cooking, as recommended on the packaging, so factor this in when making your soup

Enjoy, Love Sarah x


Chia Maple Spiced Popcorn

It's movie night tonight in The Botanical Chef household, so what better combination could there be than a great film, comfortable sofa, warm rug and a bowl of popcorn.

The Sunday Sweetness recipe this week is my new sweet popcorn sauce. What makes it special is that it includes mixed spice which is a blend of warming spices; cinnamon, coriander seed, caraway seed, nutmeg, ginger and cloves. 

Ingredients...
1 tsp coconut oil
2 tbsp popping corn
3 tbsp maple syrup
1 tsp vanilla extract
1 tsp mixed spice
1 tsp chia seeds
Pinch of salt

 

 

 

 

 

 

How to...
Pop the corn
1. Melt the coconut oil in a large sauce pan on a medium heat.
2. Add the popping corn, put the lid on and shake the pan to coat the popping corn. 
3. Once the pan is hot enough the corn will start popping. At this point turn the heat down to low and keep moving the pan until all of the corn has popped. Remove the lid and put the popcorn into a large bowl.

Make the sauce
1. Add the maple syrup, vanilla extract, mixed spice, chia seeds and the salt to a small sauce pan and mix and warm through on a low heat.
2. Add the sauce top the popcorn and mix well.

Enjoy with a great movie.

Love Sarah x

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Courses & Programmes


Workshops, Weekends, Retreats & Private Coaching 

Courses & Programmes


Workshops, Weekends, Retreats & Private Coaching 

THE BOTANICAL CHEF CULINARY school WAS FOunded BY SARAH ASQUITH-VALLANCE WHO HAD PERVIOUSLY BEEN WORKING AS A VEGAN CHEF, CULINARY EDUCATOR, NUTRITIONIST AND FOOD WRITER FOR over 10 YEARS

Sarah trained with Chef Chad Sarno at Rouxbe after working in the hospitality industry for more than 20 years. She is passionate about vegan cuisine and passing on her knowledge, skills and techniques to others so that they too can achieve ultimate health and wellness through their diet whilst making the food taste amazing. 

For all of our courses, programs are structured so that all students are able to master the different techniques of vegan cooking or how plant based foods can provide a solid foundation for health and wellness and also taste fabulous.

We offer courses that provide intensive learning with an individual approach that can be either hands on solo or a team approach and have a mixture of theory and practical so that each of our courses ensures that students come out with a complete and successful experience.

 

 Culinary Education & Nutrition Courses

 The Culinary Courses & Retreats are designed to educate chef's, health professionals & individuals interested in improving their diet through a variety of courses based on the art of plant-based cuisine and nutrition.

Sarah offers a variety of Culinary Courses & Retreats designed to educate chef's who have little or no training in plant based cuisine, health professionals who desire to use food as medicine in their own practices, and families or individuals interested in learning more about plant based food to mprove their culinary repetoire and health through a variety of courses based on the art of plant-based cuisine and nutrition.

Sarah also runs world themed classes and culinary style themed courses bringing the tastes of the world to her clients.

Contact Sarah below to find out when the summer course dates are being released.

 

Love Botanical Life - 30 Day Programme

 Love Botanical Life 30 Day transformational healthy eating, private coaching programme is tailored to your health and wellness needs through nutrition based medicine. 

Love Botanical Life 30 Day transformational healthy eating, private coaching programme is tailored to your whole body health and wellness needs through nutrition based medicine and mindset shifts. 

Work with Sarah privately for 30 days to boost your energy, balance your weight. Real great tasting food and daily support on your journey to a healthier, happier you.

 

Contact Sarah for Talks & Food Demos

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Sarah most popular talks are one-hour, fun and relaxed health education talks or 1.5 hour health education talks including a cooking demonstration. She is also available for seminars, workplaces talks, food festivals and events across the UK and Europe.

During her health education talks and culinary demos Sarah share her passion for healthy, wholesome food and her journey to a happier, healthier lifestyle and how you can too.  She talks about the benefits and nutritional value of eating a plant-based, wholefoods diet and healthy alternatives to common foods and can share food for the audience to try.


Sign up today to receive my new freebie, The Botanical Chef in France.   

In my newest FREEBIE, I pay homage to France's rich food history with an inspiring collection of entirely plant-based recipes from my 7 day adventure in South West France.

(We respect your privacy and promise to keep your details safe)

Name *
Name
MeetSarahCollage.jpg

Client Love


Join us..?

Client Love


Join us..?

Client Love

"Sarah has an alternative yet elegant approach to food, health and wellness. She is an inspirational, life changing person. Working with her has changes the way I think and relate to food, my body and lifestyle. Since working with her I have had more energy, lost weight and my outlook on life and health has been transformed."

Coaching Client 2015, UK

Wow! Thank you so much to The Botanical Chef for such a fabulous, delicious meal. Everything was absolutely perfect...We both loved and appreciated all the immense thought & care that you have given."

Private Party Client 2015, UK

 

"First, let me just say that if you are not a vegan you will love anything by Sarah. And if you are a vegan you will be in heaven. This is much more than green juices. Sarah takes the myth and mystery out of vegan food so living a plant-powered lifestyle is so easy and natural"

Culinary School Alum 2011, UK

"Everything I have tried of The Botanical Chef has been such a taste treat, very flavourful. Sarah has totally changed my life. If she would only part with more of her secrets!"

Taste Cumbria Customer 2011, UK

 

"I know when I go into a restaurant or store that sells Sarah's products that I am getting the absolute highest quality ingredients and a desert that I will enjoy no matter what I chose. I just wish she would be able to expand her coverage area so that I can enjoy her products in more locations."

Client 2012, UK

"If you are planning an event for your family or company and want to delight any taste pallet, engage Sarah services and you will not be disappointed."

"Private Party Client 2012, USA

 

"Non-vegans and non-vegetarians have no idea just how amazing her coaching programmes are until they try them. Sarah's food is not only healthy, but you will love the flavours too and under go a phernomenal personal transformation when you work with her."

Coaching Client 2015, UK

"If you get the chance to work with her privately or go on one of her retreats then jump at the chance so you can enjoy what I have had the pleasure to enjoy."

Retreat Client 2017, UK

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Contact


               

Contact


               

Let’s Connect!

Sarah is available for speaking engagements and demos, both in person and online, to support people in reclaiming their health, energy and zest for life by living consciously and healthfully.

Sarah is also available for interviews and an expert for summits that are in alignment with her message.

The best way to contact her is by filling in your details below.

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