18/09/2026
WHY ARENāT WE ALL GROWING THIS IS OUR GARDENS!?! šæ
Last night we zooted up to UP to attend the launch of Forgotten Gardens: Chaya, Anciet Greens for Modern Tables a beautiful open-source (MEANING FREE CHECK MY STORIES OR DM ME FOR A LINK) recipe book (56 accessible and many oh-so-doable recipes) celebrating Chaya, the humble ātree spinachā. Think Moringa but actually tastes good š¤
Chaya neh - she is nutrient-dense, rich in protein, fibre, calcium, iron, vitamin A and antioxidants, and an incredibly resilient plant (weāre proof š¤£) that grows abundantly with little fuss. Basically: sounds to good to be true but isnāt. Nourishing, sustainable, versatile and seriously underrated friend.
Everyone at the event walked away with a Chaya clipping of their own to stick in the ground and share this goodness.
This was a true labour of love by Richard, who loves to grow things (and eat them), and Hennie, who loves what Richard grows and turning it into things Richard (and everyone else) loves to eat.
Then came Hennieās final-year Culinary Art students, who recipe-tested and retested until they apparently promised to never return to UP or eat Chaya again. š
And yet, one year later, they all gathered again, proud of what they had created, and nourished by the very plant they had sworn off.
I think thatās what I loved most about this mammoth task of compiling recipes on a plant never before highlighted (in English anyway - apparently a small Spanish recipe book exists from who knows when).
This is a story about forgotten plants, sustainability, agrobiodiversity, food availability, driving change in communities, curiosity and the magic that happens when we grow, cook and eat together.
And the best part?
Theyāve made the entire book OPEN SOURCE ā meaning you can download it for FREE. This team THAT passionate.
(First image Chaya Energy Bars pg 27 of the recipe book)
Chaya Falafel & Hummus 𤤠(pg 43 of the recipe book PLUS I love learning about origin and influence of these dishes at the bottom of the recipes š)
Chaya Sago Wafers (p33) - a cross continent influence. A South Indian snack infused with nutrient dense Chaya leaves
Chaya Risotto (p59)š¤¤š¤¤š¤¤ a crowd