The Wholefood Kitchen

The Wholefood Kitchen Cooking in the Spirit of Kotahitanga A place to gain insights from practitioners, and share experiences.

An opportunity to connect with a growing community of people who approach food within an integral context. Above all, it is for people who would like food to support them to fulfill their potential. This site is run by Kevin Helas and other practitioners of wholefood cooking. Kevin is greatly indebted to the Concord Institute, which has provided the bulk of training of cooking within this context, and a developing understanding of the art of ‘cooking with awareness.’

21/08/2026

Here it is, step by step, start to finish. A delightful mix of the expected and the unexpected, as can always be expected in The Wholefood Kitchen, at your place or mine.

My home cooking clinics are a source of joy. That’s not just for me, given the opportunity to create a space of explorat...
20/08/2026

My home cooking clinics are a source of joy. That’s not just for me, given the opportunity to create a space of exploration in the kitchen, addressing what has been revealed to be very common obstacles when it comes to engaging with cooking and accessing any sort of enjoyment. It’s an honour to be invited into someone’s home and kitchen, and guide them through a series of dishes or recipes they would love to learn, whilst also passing on a plethora of cooking fundamentals, which greatly expand their capacity to set forth on their cooking journey with greater confidence, creativity and yes, joy. And it’s the joy I witness in those I work with, when they overcome these obstacles and access more of the benefits that come with cooking, that makes it all worthwhile. If you’re interested to find out more, please DM me for details.

19/08/2026

The third and final stage of a simple Mushroom Risotto, with a few tips for finishing off the dish.

19/08/2026

Step 2 of this slightly unconventional Mushroom Risotto, using Tequila instead of a dry white wine. Always room to experiment and try new flavours.

18/08/2026

Who knew? So easy to whip up a quick delicious Mushroom Risotto for lunch with a few basics and a few swap-outs of usual ingredients, including in this case some Tequila as a replacement for some dry white wine during the initial cooking phase. More simple tips to follow!

14/08/2026

Here it is! Due to popular demand, a tried and tested recipe for a Lemon Yoghurt Cake made with Almond flour. Gluten free, light, airy and delicious. Check out the link in bio to access the how-to article and full recipe on Substack. Here are a couple of tips from the article as a ‘taster.’ Tip 1: Use locally grown Lemons. If you’re going for maximum lemon-y zing, there’s no beating freshly picked lemons from your own tree, or foraged from around the neighbourhood (don’t forget to knock on your neighbours door and ask first – it could be the start of a local foraging network, or a beautiful friendship). There will be no comparison in terms of flavour and juiciness to supermarket or store bought lemons, plus it will add a real ‘homegrown’ quality to your baking, and a high degree of personal satisfaction aka you’ll feel well chuffed. Tip 3: Whisk the egg whites. This is my addition to the original recipe, in order to create extra fluffiness and airiness in the final result, especially important when using the almond flour instead of plain flour. Use high sided bowls for whisking, for obvious reasons. Tip 4: Grease and line your cake tin. Apologies if this counts as teaching your grandmother to suck eggs… but I always opt for the extra precaution of buttering AND lining my cake tins with baking paper. It saves a bit of grief when removing the cake from the tin, and elbow grease required in the washup. You might just see remnants of the marker line I drew on the baking paper using the cake tin as a guide, then cutting inside the line with scissors to get my round base.

A planning session with Saskia and RJ from the Glen Avon Community Hub Team ahead of a NEW series of cooking classes for...
13/08/2026

A planning session with Saskia and RJ from the Glen Avon Community Hub Team ahead of a NEW series of cooking classes for working families to develop confidence and competence in the kitchen, leading to greater connection, conversation, creativity, hauora, and much, much more. Stay tuned for details!

12/08/2026

A top notch Sunday roast for the fam, employing simple tips and techniques acquired over the years, reflecting on a dish which was a pivotal one for me on my cooking journey, offering many opportunities for learning and acquiring greater confidence, competence and enjoyment in the kitchen with a meal designed for sharing, celebration and connection.

Before entering into the Poutama Rites of Passage portal, I wrote an article primarily ocussed on origins and intentions...
06/08/2026

Before entering into the Poutama Rites of Passage portal, I wrote an article primarily ocussed on origins and intentions behind the kaupapa. This article can be accessed on my substack platform, with link in bio. Having travelled through and come out the other side, there is plenty more to speak of, of the power of this work, the magic of the experience, and the privilege it is to be part of, not just in service of the tama Tāne taking part, but for all involved, called to create an environment of initiation and challenge which requires all of us to step up to and beyond our edges, in the service of something beyond ourselves. In the coming days I’ll be sharing reflections from myself, and from others who took part in this journey. Tama, Tama Tāne, and Tāne. All present, (sometimes within the same being) acknowledged, honoured and respected, regarded (as much as possible) with patience and deep Aroha. Mauri Ora!

03/08/2026

Tiaki and Tu lining up the celebratory breakfast during the closing stages of this weekends Poutama Rites of Passage retreat in Whāingaroa. Mauri Ora Matua!

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