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Today’s interview is with Jules from Stonesoup – Enjoy her insights!
What is your business?
I run an online cooking school and sell ecookbooks.
Why did you decide to start your business?
I wanted to cook, write and take photos for a living rather than being a corporate slave. Although to be fair my job was fun.. I used to design chocolate biscuits (cookies) and I did get paid to eat chocolate!
What has been your biggest challenge for your business so far?
Learning to be a good and effective marketer. Sales and marketing don’t come naturally to me. I love creating new products but actually selling them is hard hard work. Although I am getting better and it is always wonderful to have more sales!
Do you follow a specific diet? What does your diet consist of?
Real food is the most important thing. I also tend to avoid grains and am mostly paleo except I eat legumes and dairy.
What is your favourite dish?
That’s like trying to pick a favourite song. Impossible! I really love variety so the thought of one dish scares me.
What are your goals and future plans for your business?
I’d like to grow the business to increase my income level and at the same time automate it more so I spend less time on the business and more time in my veggie garden.
Recipe: Anti-Cancer Mushroom Soup
serves 2
All the ingredients in this soup come from the anti-cancer food groups listed in the book ‘Anticancer’ by Dr David Servan-Schreiber. To boost the anti-cancer nature of the soup even further, consider adding in some thyme leaves or a little turmeric or curry powder.
I just adore mushrooms especially when they’re in soup! Feel free to play around with different types of mushrooms. I used a mixture of field mushrooms and shiitake this time. Wild and cultivated work equally well here.
2 onions, peeled & chopped
2 cloves garlic, peeled & chopped
500g (1lb) mushrooms, sliced
3 cups white or green tea or water
1. Heat a generous glug of oil in a medium saucepan. Cook onion, covered for about 10 minutes or until soft. Stir every now and then.
2. Add garlic and mushrooms and stir fry for a few minutes.
3. Add tea or water and bring to the boil. Simmer, uncovered for 10 minutes or until the mushrooms are tender.
4. Puree soup using a stick blender, leaving some chunks or however you like. Taste. Season serve with yoghurt on top.
VARIATIONS
caffeine-free – use a caffeine-free tea or take the water option.
mushroom ragu – replace half the green tea with a can of tomatoes. Simmer until thickened and skip the pureeing step.
Connect with Jules by visiting www.thestonesoup.com
Questions: What is your favourite mushroom dish?
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