Kitchen Encounters with Mike Abrahams

Take a glimpse into the kitchens of the experts! We asked our favourite nutritional experts to share with us their top 4 store cupboard staples and their go-to rustle-up suppers.

My kitchen staples

  • Tamari
  • A selection of dried seaweeds
  • Fresh ginger
  • Fresh turmeric

My quick rustle-up meal

turmeric rootNoodles!

(Organic wherever possible)

Medium sweet potato cut into small chunks
Handful fresh greens (broccoli, hispi/sweetheart cabbage, kale or whatever – sprouts, even) chopped fine (including stems – slice fine)
Medium red onion, finely sliced into half moons
Quarter beetroot julienne
2 large brown capped mushrooms sliced
Finger of turmeric finely sliced
Thumb of ginger medium sliced
2 cloves garlic chopped
10cm Wakame seaweed or piece of dulse about the size of your palm finely cut into pieces
1 tbsp coconut oil
Tamari and fresh ground black pepper to taste
1 tsp pink peppercorns
25 – 35ml boiling water or surplus stock from the noodles.
Any kind of noodles

*** Optional (add at the same time as the greens) – tofu, tempeh, tin of beans or whatever (pre-cooked) protein you like.

The cooking takes not much more than 10 minutes, so prepare the noodles accordingly to be ready about 10 minutes after you start the rest.

  • Sauté gently the onion garlic, ginger, seaweed and turmeric in the coconut oil until the onion is transparent
  • Add the chopped mushrooms and stir to coat the mushrooms
  • Add the whole pink peppercorns and cover, taking care to keep it all stirred and not catching
  • In a minute or so the mushrooms will become moist. At this point add the sweet potato and beetroot, a sprinkle of tamari and cover again
  • Saute for a further 3 minutes, at which time the mixture may be drying out and catching
  • At this point add the boiling water and the chopped greens. Raise the heat to a medium flame and cover. The moment the greens have become iridescent green, they are ready
  • Serve and enjoy

Or for fish eaters…


2 eggs, hard boiled and cold
1 tin tuna, sardines or mackerel
1 large avocado
2 cloves (or more) fresh garlic
juice of half a lemon
pinch of salt
TB extra virgin olive oil
fresh ground pepper

  • If using sardines, remove the spines first
  • Simply mash everything together to a firm mixture, leaving it coarse or fine according to preference
  • Serve on rice cakes, corn cakes, oatcakes or sourdough rye bread, with salad of your choice!

Mike Abrahams is the co-founder and Managing Director of Wild Oats!

Read more about the history of Wild Oats here…


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