Edition 33
April 2025

 
 
 
 
 

Embracing April – Sprouting of Seeds

By Shola Oladipo, Food for Purpose CEO 

Happy April to you, PY family!

Welcome to this brilliant Spring edition. It is full of April goodies to inform and inspire you to live with purpose. I hope you enjoy it!

In the last edition, planting and growing were key themes. Did you plant or try anything new? If you did, perhaps those seeds of newness are just barely sprouting now…that is growth! It may not initially look impressive, but that is the process. I invite you to see April as the perfect time to witness the power of persistence. Those small steps you took last month, trying new ingredients, adjusting your exercise routine, or planting your first herbs - are now developing roots and showing signs of promise. As in our personal evolution, we often don't see immediate results from our efforts. Our actions receive generous returns when we remain consistent and patient, whether in nourishing our bodies or nurturing our dreams.

This month, I encourage you to recognise the seasons of your own existence. Some periods are for planting, others for tending, and still others for harvesting. I pray April helps you see that your development isn't linear but cyclical and that you experience different stages and seasons that can bring challenges, renewal, abundance, and reflection. Each season brings its own wisdom and purpose to our lives.

For those who began growing food last month, your seedlings may now be ready for more space or perhaps even transplanting outdoors. This transition mirrors our personal growth; sometimes, we need room to flourish, new environments to challenge us, and fresh perspectives to help us thrive. The courage to transplant a delicate seedling reflects the same bravery required when we make significant changes, knowing that temporary discomfort often precedes profound transformation.

As April progresses, let's embrace this season as a reflection of our greater narrative - one filled with the ‘sprouting of seeds’ and growth cycles, occasional setbacks, spontaneous blessings, and continuous evolution. The seeds you plant today, literally in soil or metaphorically through your choices and actions, will bear fruit in their own time.

Embrace the journey!

Purposefully Yours,

Shola Oladipo

 
 
 
 
 
 
 
 

  • Black Health Inequalities Summit 2025

    • We had a fantastic experience at the Caribbean & African Health Network (CAHN) Black Health Inequalities Summit on March 26th. We connected with wonderful, like-minded individuals at our stall, creating valuable connections. A major highlight was winning the prize for our poster, showcasing our award-winning HCI results! Huge thanks to our incredible team for making this possible!

  • British Heart Foundation

    • We are delighted to be part of the BHF Community Engagement Advisory Forum to ensure that our communities are represented in a balanced and appropriate manner when it comes to heart health. We look forward to working with the BHF team and Global Majority organisation community representatives and leaders.

  • HEAL-D Cooking Sessions

    • Leicester University has received NIHR funding to implement HEAL-D, an educational program focused on diabetes self-management for Black communities in Birmingham, Manchester, and London. FFP is proud to contribute to this initiative. The first session took place on March 22, and feedback from participants indicated that they particularly enjoyed learning about ‘our foods’ and how these can be adapted for healthier eating.

 

  • Fits Me Well Cooking Session

    • Fits Me Well is a Tier 2 weight management programme for Black people in Lambeth. As a partner, FFP delivers cooking sessions, and we continue to receive brilliant feedback. Our session at Gracefield Gardens was fun, and the group were inspired and well-fed!

  • BUD Leaders: Double Up and Access More

    • We celebrate Georgina Wilson and the team at BUD Leaders for a fab event for Black entrepreneurs. Our CEO attended and described it as intense, exhilarating, funny, inspirational and challenging the status quo. It started with unapologetically amazing Georgina Wilson FRSA giving an inspiring address, followed by a plethora of accomplished entrepreneurs and guest speakers who were willing to share their success stories… and hold the ladder for others to climb!

  • Cultural Awareness Training for Healthcare Professionals

    • We had a fab time working with the team at Queen Mary’s University London (QMUL) and supporting their quest to make their research methods more user-friendly and meaningful to Black communities. Our cultural education sessions are now available to research teams, healthcare professionals and academics working with Black communities.

  • Own Your Health

    • This Saturday, 5th April. Our CEO will be leading a lively session aimed mainly at Nigerian communities. See details in the flyer below to join!


National Days / Weeks / Month - April 2025

 
 
 
 
 
 

The Healthy Church Initiative (HCI) is coming to Greenwich thanks to a grant from the Greenwich Healthier Communities Fund. Our CEO started recruiting churches by visiting Rev. Timmy Ajayi and the people at St. John’s Church Plumstead!

Are you a Greenwich, Woolwich, or Plumstead church leader interested in church-based education? Whether you're looking for a course or a one-off session, we can help you to be healthier and fulfil your purpose.

 
 
 
 
 
 

Can You Out-Train a Bad Diet?

By Precious Oladipo
FFP Director & Physical Activity Lead

Sometimes, we think we can eat whatever we want as long as we hit the gym hard enough. I won’t even lie to you; I’ve been there. There were times when I was working as an instructor when I thought I could eat whatever I wanted because my fitness routine and the fact I worked in a gym would make up for it. I’ll just answer the title of this article and tell you now exercise alone does not make up for a poor diet. It’s not just about calories in and out; your body needs the proper nutrition to function at its best – beyond just burning energy.

Food is not just fuel, you know? Food is packed with essential vitamins and minerals that your body needs to survive. No amount, and I mean no amount of exercise, can replace the role of nutrients like iron that you need for things like oxygen transport or B vitamins for energy production. Magnesium supports muscle function and antioxidants help to fight inflammation. These are things that working out alone could never do.

Even if you’re smashing your fitness regime, a nutrient-poor diet can leave you feeling tired and even prone to injuries. Your body relies on proper nutrition to repair muscles, regulate hormones and support your immune system (all key factors in overall health and fitness). Exercise is amazing for your body (aim for at least 150 minutes a week and at least 2 days of resistance/strength training), but without the right nutrients, you won’t recover properly, build strength effectively or maintain long-term wellness.

So as I said before, no, you can’t out-train a bad diet. You can however, fuel your body with the right foods to feel stronger, get the most out of your workouts and live an overall healthy lifestyle. Give your body the complete care it deserves, inside and out!

 
 
 
 
 
 

Injera

Injera is a soft, spongy, and tangy sourdough flat bread that is a staple in East African cuisine. It is also used as a side dish and the base of a meal in many East African countries.

Injera is primarily linked to Ethiopian and Eritrean dishes, but is also present in Somali, Kenyan, and Sudanese cuisines. Beyond being merely a type of bread, it functions as a plate, utensil, and a vital component of communal dining meal.

The Ethiopian and Eritrean injera is made primarily from brown, red, and/ or white teff flour, an ancient grain that is naturally gluten-free and high in fibre, protein, calcium, and iron. It is known for its strong sour taste due to natural fermentation. Its porous and spongy texture makes injera flatbread ideal for soaking up maximum amounts of sauces and juices

If you're on the hunt for a delicious new dish to add to your diet, how about trying a wholesome recipe that's not only easy to prepare but also great for your gut health!

Serves 4-6

Prep time: 24-48 hours

Cook time: 10-15 minutes


Ingredients

  • 240g of brown teff flour

  • 500-600ml of water

  • ½ teaspoon of salt

  • vegetable oil (for greasing the pan)

Method

Ferment the batter:

  1. In a large bowl, whisk together the teff flour and water until smooth

  2. Cover the bowl with a clean cloth or clingfilm and let it sit at room temperature for 24-48 hours to ferment. The batter should develop a slightly tangy smell and bubbles on the surface

  3. Stir in the salt and start cooking

Cook the Injera:

  1. Heat a non-stick pan over medium heat, lightly grease it with a small amount of vegetable oil

  2. Pour the batter into the pan, swirling it to create a thin, even layer (similar to making a crepe)

  3. Cover the pan and cook for 1-2 minutes, until bubbles form on the surface and the edges lift slightly. Do not flip – the top should cook from the steam.

  4. Once fully cooked, carefully remove the injera and place it on a plate. Repeat with the remaining batter

  5. Serve and enjoy! Injera is best served warm with Ethiopian fennel stew or other stew of choice

Tips:

  1. Sorghum or barley flour can be used instead of teff flour

  2. Low-fat coconut milk or coconut flakes can be used to sweeten the batter for a sweeter version of injera instead of using sugar.

Pictures courtesy of:

https://i.pinimg.com/736x/50/73/7a/50737a831683306830ba6d0c47a82ee3--ethiopian-injera-injera-bread.jpg

https://blog.biletbayi.com/wp-content/uploads/2018/02/%C4%B0njera-1536x1019.jpg

 
 
 
 
 
 

Fennel

This month, we are celebrating fennel for the letter F!

Fennel is a versatile herb and vegetable that has been used for centuries in culinary and medicinal traditions. Native to the Mediterranean region, fennel is prized for its mildly sweet, anise-like flavour that elevates the taste of many dishes. The bulb, seeds, and feathery fronds of the plant are edible, making fennel a multi-purpose ingredient in a variety of dishes, from salads, stews and soups to roasts, dinners and teas. Fennel seeds are generally used as spices in small amounts, but they can be a game changer in bread recipes. Add 2 teaspoons of lightly crushed seeds to your dough for a lovely aroma and flavour.

Nutritionally, fennel:

  • Is rich in antioxidants, such as vitamin C, which helps the body fight harmful free radicals

  • Is rich in dietary fibre, which promotes gut health

  • Contains essential nutrients, such as potassium, magnesium, and calcium, which support heart health, bone strength, and muscle function.

Where to Find Fennel in the UK

Fresh fennel bulbs and seeds are widely available in most supermarkets and local farmers’ markets. Look for bulbs that are firm, pale, and free from blemishes, with fresh, green fronds.

Image of fennel fronds, seeds and bulbs
 
 
 
 
 
 

Religious Fasting and Diabetes: Balancing Faith and Health

By Modupe Peters
FFP Director & Diabetes Lead

Fasting is an important spiritual practice observed in many faiths, such as Christianity (Lent), Islam (Ramadan), Judaism (Yom Kippur), and Hinduism (various fasting rituals). However, if it is not properly observed, it can lead to major health problems for people with diabetes.

Fasting can lead to fluctuations in blood glucose (sugar) levels, particularly in people living with diabetes and on medication such as insulin and some oral medications. It can cause:

  • Hypoglycaemia (low blood sugar); due to prolonged fasting or reduced food intake. If you do have hypoglycaemia (hypo) during fasting, it is important to break the fast and treat it with a quick-acting carbohydrate such as a sugary drink, glucose tablets, or glucose gel and follow with a meal.

  • Hyperglycaemia (high blood sugar); if excessive carbohydrates are consumed during non-fasting hours. Hyperglycaemia can lead to a serious health condition known as diabetic ketoacidosis (DKA). Speak to your healthcare team if your blood glucose levels become too high.

  • Dehydration; due to reduced fluid intake. If you become unwell during your fast with symptoms of extreme tiredness, thirst, and headaches, it is crucial that you break your fast and contact your healthcare team.

Managing Diabetes While Fasting

  • Speak to your healthcare team if you are planning to fast

  • Adjustments in insulin and oral medication may be needed

  • Monitor your blood glucose levels; regular checks can prevent dangerous fluctuations in glucose levels

  • Keep to a healthy balanced diet during non-fasting hours and choose slower broken-down (low glycaemic index) carbohydrates

  • Keep well hydrated during non-fasting hours and avoid sugary drinks

It is important that you are safe during and after your fast. Speak to your healthcare team who are best placed to guide and support you!

 
 
 
 
 
 

Highway Robbery!

Have you ever stood at the butcher shop, shocked at the price tag on a goat head, pig foot or cow foot? Don’t even start me on oxtail! These animal parts that most folks overlooked are now costing a fortune! The bits our parents and grandparents got for pennies, or even free, are now sold as "gourmet delicacies" at eye-watering prices.

Take cow foot, for example. African and Caribbean communities brilliantly transform this budget-friendly cut into rich, flavourful stews. Now? It costs nearly as much as steak! Goat head, pig tails, chicken feet, once affordable staples that diaspora families turned into amazing meals on tight budgets, are now "trendy finds" with outrageous price tags.

Even intestines have skyrocketed. Traditional cooks from African and Caribbean heritage have long known how to transform these humble ingredients into delicious dishes like chitlins that stretched food budgets while delivering satisfying meals.

Why the price jump? Nah man - £7.00 for a ‘likkle’ oxtail…what do you think?

 
 
 
 
 

Let's keep in touch

For general enquiries about Food for Purpose:

admin@foodforpurpose.org 

 

For Newsletter enquiries / content suggestions:

sandra.thomas@foodforpurpose.org