Just add salt, oil, sugar… and love

A journey into food. Sol food.

There weren’t many things about the UK that excited me when I returned from Peru in May 2016 after five mind-expanding, heart-opening, life-changing months working with plant medicines in the Amazon. But one thing I was looking forward to was having my own kitchen to cook in.

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After many weeks eating without salt, oil, sugar or any of the other things that make food taste good, my palate was acutely sensitised and a new appreciation for good, honest food – made with love, from ingredients that had been messed with as little as possible and with the most respect possible for Pachamama and the people who had produced it – was born.

No more processed food – or at least, the bare minimum. Organic and fairtrade as far as sensibly and financially possible. And you know what? Everything cooked from scratch tastes a zillion times better! (Except perhaps pasta, but I think we can safely blame the workman, not the tools for my first efforts there. I will try again when I have recovered from the trauma.) Homemade pesto, mayonnaise, salsa, houmous, naans, puris, samosas, even vegetable stock, are awesome and have none of the preservatives of their mass-produced in-bred supermarket cousins.

Equipped with a new name ripe for culinary puns, here begins the record of my journey with food – ‘Sol food’ (here all week…) – and a handy online repository for my recipes, trials, errors and experiments.