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.
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.