cookbook

Pappardelle with Artichoke & Almond Sauce plus Recipes for a Healthier & Happier Life

‘Pappardelle with Almond & Artichoke Sauce, Purple Kale & White Asaparagus’ – Original recipe from ‘Peace & Parsnips’

I’m cooking this tonight, a really attractive summery pasta dish.  I was reminded of it when it popped up on the Blue Zones website.  I cook dishes like this often, especially when I’m over in Spain, where the artichokes and almonds are just out of this world!!  Plus the lemons…..you cannot quite recreate the flavour of a lemon freshly picked from the tree which has enjoyed all that sparkling Med sunshine.  But let’s try!  If you cook this dish, wherever you are, half close you eyes and imagine that the bright sunshine is everywhere, the blue, blue ocean waves are crashing somewhere close by and there are trees filled with lemons just outside your window.  Ahhhhh.  That’s the right vibe for this one!

The Mediterranean diet is famous for being healthy, but its not just all the sea, sand and lemons.  A healthy lifestyle is a little more complex than that it seems.  I’m very interested in the idea that the way we live, not just the way we eat and drink, has a bearing on our health and wellbeing.  For me, diet is one of the foundations to a healthy and happy body and mind, but there is much more to consider and appreciate.

BLUE ZONES

Blue zones refer to the communities around the world who live for the longest.  There has been a lot of interest in the lifestyles of these people, why do they live so long?  It seems that being social, staying active and from what I can see, maintaining a connection with nature, leads to longevity.  There seems to be a strong sense of community in most of the ‘blue zones’ around the world, from Japan to Italy, and over to Costa Rica, people living more natural lives with good connections with each other, live longest.  Sounds like a recipe for a good life to me.

I’ve always like the Irish proverb, ‘a light heart lives long.’  I can’t see stress doing us any good in the long run.  When I see the people interviewed in these ‘Blue Zone’ cultures, they are generally chilled out.  Most of this is common sense to many of us, but its the putting it into practice that can be the hard part.  Takes a bit of discipline.

I’m always positive about change, our lifestyles will adapt depending on our priorities and convictions.  The option for a peaceful and content life is always there, it may be hard, may seem impossible, but with little shifts and changes to the way we approach life, the things we prioritise on a daily basis, big changes can come.  I know this, because it happened in my life.  I went from quite a stressed life managing restaurants in London to helping to build a little beach bar in Spain, then took the real plunge and went for a very long walk in the Himalayas.  My world view and perceptions changed considerably.

MINDFULNESS

A healthy approach is of course not just based around what we eat, but the way we think and feel.  I recently watched this little cartoon about mindfulness, which is an excellent technique for developing a more conscious and connected approach to life that has been effective for millions of people.  Mindfulness and meditation are two key practices that Jane and I use to maintain balance and harmony within ourselves and therefore within our relationship with each other and the world at large.

Mindfulness is like an anchor in a chaotic world, when our life seems to be out of control, it’s a safe place we can find empowerment and inspiration, peace and genuine relaxation.  After all, a short period of mindfulness and meditation can have the restorative and re-energising effects of many hours sleeping.  A relaxed mind is an effective mind and an effective mind allows us to navigate our way through life in an assured, calm and empowered manner.

I’d like to thank the Blue Zone site for sharing the recipe and reminding me about some of the aspects of my own lifestyle that were being neglected.  I’m off for a long walk and then, dinner!

Recipe Notes

Peace and Parsnips was released in the USA recently, so you’ll notice the US style weights and measures below.  The recipe contains a few ingredients, but is easy to put together and I like the artichoke and almond combo in the sauce, something a bit different.  I think this is perfect for a treat summer meal and the last recipe I posted, Simple Seared Mushrooms with Pea Puree & Crushed Minty Peas would make a very nice starter.  I love these kinds of dishes, simply prepared, just let the lovely produce at this time of year give their flavour and do the talking.

Have you tried salsify?  Its a delicious, if a little obscure, ingredient.  You can use salsify in this dish instead of the white asparagus, which is normally found jarred.  I first made this dish in Spain, where there is no shortage of white asparagus.  I like its subtle flavour and texture.

Pappardelle is one of my favourite pastas, great for a thick, creamy sauce that sticks to it nicely.  You can of course use tagliatelle or something similar.

 

The Bits

14 ounces (400g) purple kale, stalks removed, thickly chopped

8–10 white asparagus spears

2 teaspoons olive oil

1/3 cup (75ml) nice white wine (vegan)

sea salt and freshly ground black pepper

14 ounces (400g) pappardelle (or similar egg-free pasta)

a small handful of toasted almonds, finely chopped

a big handful of fresh parsley, chopped

a handful of watercress

 

Artichoke & Almond Sauce

5 tablespoons olive oil

a handful of almonds, soaked for 2 hours, skins removed if you have time

2 cloves of garlic, peeled and crushed

4 big handfuls of watercress leaves

14 ounces (390g) artichoke hearts

juice of ½ a lemon

 

Do It

For the Artichoke & Almond Sauce

Heat 1 tablespoon of oil in a frying pan and add the almonds.

Sauté for 1 minute, then add the garlic and continue cooking for 2 minutes more.

Add the watercress leaves, cover the pan, remove from the heat and allow to cool.

Place the contents of the frying pan in a food processor with the artichokes, lemon juice and 4 tablespoons of olive oil, and blend to a smooth purée. The sauce should be thick and shiny. Add water to thin it out if necessary.

 

Heat 2 teaspoons of olive oil in a large heavy-bottomed frying pan on medium and add the asparagus. Panfry for 6–8 minutes, until nicely caramelized. Add a glug of white wine, and when the liquid has evaporated, season and cover. Leave to sit.

Bring a big pan of salted water to a boil and cook your pasta for roughly 8 minutes, until al dente. Add the kale halfway through the cooking time. Drain well, keeping aside a little of the pasta water. Add the drained pasta and kale to the artichoke sauce and toss together, adding some of the pasta water if it is looking a bit dry.

Spoon into warm shallow bowls and top with crisscrossed asparagus and a sprinkling of toasted almonds and parsley. Garnish with the watercress and season with sea salt and black pepper.

 

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Categories: cookbook, Dinner, healthy, Peace and Parsnips, photography, plant-based, Recipes, Summer, Vegan | Tags: , , | 14 Comments

5 cookbooks that inspire my cooking (and eating!) – Happy Foodie Article

If you’re trying out vegan living this January with the awesome Veganuary or just looking for some interesting cookbooks, here’s a little selection I picked for the Happy Foodie site:

Lee Watson, the author of vegan cookbook Peace & Parsnips, has shared the 5 cookbooks that shaped the way he thinks about (and eats!) food. Find out more about Lee’s own cookbook here.

The New Good Life – John Robbins

I have been cooking vegan food for many years, I’ve always been fascinated by the creative way we can use plant-based ingredients to produce stunning dishes to suit any palate. Veganism for me was a gradual shift, it seemed liked the more I learnt about it, the more it embodied the lifestyle I wanted and my ethics and hopes for the future. The New Good Life was one book that made a big impact on me. Being a vegan has many positive effects, not just relating to animals, the environment and our health. This is a passionate book which gives practical steps to move away from the view that happiness is gauged by our status or what we have lurking about in the bank. We can live well on less, whilst moving ever closer to harmony with nature, the planet and ourselves. This is certainly my approach. Diet is a major part of this and John explains the health benefits of a plant-based diet, planet-friendly food that saves money and much more.

John was a big part of the popular ice cream brand ‘Baskin and Robbins’ until he went through a complete change of heart after realising the true implications and costs of the dairy industry. John became an advocate for a vegan lifestyle and has now been campaigning for years, living the good life and writing many books, ‘The New Good Life’ is my favourite.

As a sign of the times, Baskins and Robbins are now releasing their first ever vegan ice creams. I’m looking forward to trying some soon.

Diet for a Small Planet – Frances Moore Lappé

This book came out in the early 70’s, it was before its time, one of the first books to highlight the hugely negative impact of meat production on the environment. It is also filled with meat-free recipes and tips on a healthier diet. Frances argued for ‘environmental vegetarianism’ and veganism naturally takes this further in the right direction. The book also highlighted issues like world hunger and how it is affected by our still highly ineffective food policies.

It can be baffling and frustrating to read this book and know that we’ve been talking about the same issue for over 50 years. I think one major issue is that we just aren’t offered the correct information about the environmental impact of our dietary choices.

Going vegan or choosing to eat more plant-based meals minimises the support for large-scale animal agriculture, which is the number one source of global warming, much more destructive than the entire transport industry put together! This is a contentious issue but gradually, the true impact of animal agriculture is being understood. Environmental issues like these certainly influenced my reasons for becoming a vegan and cooking planet-friendly foods.

World Peace Diet – Will Tuttle

For anyone interested in veganism or moving in this direction, on any level, this is the first book that I recommend. There are precious few books out there that speak from the heart of veganism, which for me, is rooted in compassion for all beings. Will looks deeply into the implications and rationale of a vegan lifestyle; from ethical, health, historical, cultural and environmental perspectives. He really breaks it down in a highly readable, logical and illuminating way.

Veganism is a profoundly positive and peaceful way of thinking and acting, many global issues can be linked with the food we consume and how it is produced. Will brings this to life with realistic examples, scientific support and an open approach. I think the secrets to a truly better, more peaceful and sustainable world are tucked away in these pages.

How to Cook Your Life – Dogen

I admit to not reading many cookbooks or watching food programmes on TV. I work as a chef and once I’ve been cooking all day, then cooked dinner, I’m ready for something a little different. A nice slice of peace.

Mindfulness is becoming more and more popular and How to Cook Your Life takes us back to the 13th century, the writing of Zen master and philosopher Dogen. It reveals the rules and etiquette of a Zen kitchen and how cooking well is an integral part of living well.

I believe wholeheartedly in this approach, every part of the cooking process is important, from buying or growing the food right up to the washing up!

I see mindfulness as being inextricably linked with a vegan lifestyle. The more mindful I become, the more sensitive I am to the way that my thoughts and actions affect myself and others.

In a Zen Monastery, only the abbot has a higher status than the cook (or tenzo), who is always an experienced monk. The abbot looks after spiritual matters, you could say feeding the mind, and the cook takes care of the physical side, feeding the body with wholesome food imbued with good energy. This book helped me to realise a more conscious and focused approach to the way that I cook, eat and live.

The Mystic Cookfire – Veronika Sophia Robinson

This is one of my partner Jane’s favourite cookbooks. It was a tough choice as there are so many amazing vegan chefs out there writing brilliant books; Aine Carlin, Isa Chandra Moscowitz and Angela Liddon to name but a few, but my cooking influences come from all sorts of angles.

The Mystic Cookfire is beautifully written with an open heart and lovely illustrations. It’s the rare kind of cookbook that you could quite happily read like a novel, tucked up in bed, with some hot chocolate. On the rare occasion that I have a day off playing with pots and pans, this is Jane’s go to cookbook, we eat from the ‘Mystic Cookfire’ (what a name!!).

I love eating food with soul, something so intangible, but you know the kind of food I’m talking about. Home cooked happiness! These recipes are simple, plant-based and nourishing; the kind of food that can make a house a home, dishes that will become family staples for years to come.

This book also focuses on the deeper relevance of food and cooking. How it is much more than just throwing some ingredients together. Cooking can be a daily routine that accentuates the lives of cooks, families and loved ones.

I’m a sucker for a good quote and this book is packed with amusing and informative references and quotes. Good cooking for me comes from a place deeper than just sound technique. There has to be some love in the mix!

Originally posted on the Happy Foodie site.

Categories: cookbook, Environmentalism, Healthy Eating, Sustainability, Vegan | Tags: , , , , , , , , | Leave a comment

Peace & Parsnips out now in the U.S.A!

It’s a great day for the BHK, our cookbook is out in the U.S.A!! Jane and I are very proud and super excited by it all. Jane is actually over in Santa Cruz, California now and will be buying a copy today. I’m expecting a picture very soon.  I can tell you that she is loving all the amazing vegan food in California, burgers bigger than your head washed down with vegan milkshakes!!  Wow!

Below are some links all about the book, there are over 200 plant-based recipes packed with flavours and colours. The book was a labour of love and its amazing to see it available now in the U.S.  I hope you love it guys!!!

Peace and Parsnips comes out soon in the USA:)

Peace and Parsnips out now in the USA!!!!!:)

Peace & Parsnips recipes, reviews, plus more.

Here’s a sneak peek of some of the recipes:

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Braised Cauliflower Tabouleh

Lazy Lahmacun - One of our Turkish favourites.

Lazy Lahmacun – One of our Turkish favourites

Oven Baked Squash Gnocchi with Sun-dried Tomato, Fennel and Spinach Pesto

Oven Baked Squash Gnocchi with Sun-dried Tomato, Fennel and Spinach Pesto

Aviyal - Keralan Coconut Curry

Aviyal – Keralan Coconut Curry

Fragrant Wild Rice, Curly Kale and Pistachio Salad - Recipe from Peace & Parsnips

Fragrant Wild Rice, Curly Kale and Pistachio Salad

Blueberry and Macadamia Cheesecake

Blueberry and Macadamia Cheesecake

I’m celebrating tonight with a very Stateside meal…….a sushi feast!!  I’m using the local avocadoes, smoked tofu, plenty of oyster mushrooms, roasted peppers…..yum! There may even be a glass of something fizzy!

Categories: cookbook, healthy, Peace and Parsnips, Vegan, veganism | Tags: , , , , , , | 4 Comments

Peace & Parsnips coming to the USA soon!!! Adventurous Vegan Cooking For Everyone – Reviews + release date

Peace and Parsnips comes out soon in the USA:)

Peace & Parsnips to be published soon in the USA:)

Not long now!!:)

It’s been over a year since Peace & Parsnips was released in the UK and now its off for an adventure over in the USA!  How cool!!

It will be published on 31st May and I’ve just had a peek at an advanced copy of the U.S. edition and its looking totally awesome!  I had to share.  It’s still bursting with over 200 plant based recipes packed with vitality and flavours.  More about the US version here.

Loads of super tasty, healthy, wholefood, vegan recipes for everyone!!

Loads of super tasty, healthy, wholefood, vegan recipes for everyone!!

So far the cookbook has been really well recieved, with a load of great reviews and comments:

“Plant-based recipes from a fun-loving, world-wandering chef you’ll want to follow everywhere!”

“Now, Peace & Parsnips captures 200 of Lee’s extraordinarily creative recipes, all “rooted” in his love of life and his many travels—from the streets of Mexico and the food bazaars of Turkey to the French countryside, the shores of Spain, the spice markets of India and beyond! Twelve chapters burst with gorgeous photos (200 in all!), tempting us with Lee’s mouthwatering recipes—all meat-free, dairy-free and egg-free, and many gluten-free—that are brimming with goodness. Get set to savor:

Breakfast: Plantain Breakfast Burrito with Pico de Gallo
Smoothies, Juices & Hot Drinks: Healthy Hot Chocolate
Soups: Zen Noodle Broth
Salads: Fennel, Walnut & Celeriac Salad with Caesar-ish Dressing
Sides: Turkish-Style Spinach with Creamy Tofu Ricotta
Nibbles, Dips & Small Plates: Shiitake Tempura with Wasabi Mayo
Big Plates: Parsnip & Walnut Rumbledethumps with Baked Beans
Curries: Roasted Almond & Kohlrabi Koftas with Tomato & Ginger Masala
Burgers & More: Portobello Pecan Burgers with Roasted Pumpkin Wedges
Baked & Stuffed: Mexican “Pastor” Pie
Sweet Treats: Raw Blueberry & Macadamia Cheesecake; Dark Chocolate & Beet Brownies

“[Watson] sets out to prove that tasty vegan food isn’t an oxymoron.”—Publishers Weekly

“Filled with 200 vibrant, appealing plant-based recipes.”—VegNews magazine

“As a long-time collector of vegan cookbooks, I’m always looking for the next great vegan chef: one who thinks outside the box and uses ingredients in new and interesting ways. Chef Lee Watson is the next great vegan chef for me, and Peace & Parsnips is a sensational addition to my collection.”
—Del Sroufe, author of the New York Times-bestselling Forks Over Knives—The Cookbook

“With vibrant imagery and abundant creativity, Lee takes us on a rich adventure that proves that clean, vegan eating is anything but boring. Peace & Parsnips is a true celebration of plant-based possibilities, and the ‘life’ these foods bring to our lives.”
—Heather Crosby, author of YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful Lifestyle and founder of YumUniverse.com

“Bravo to Chef Lee Watson who has us covered in this mouthwatering cookbook! Everything you need to satisfy your cravings is right here starting with breakfast and smoothies, to dips, soups, curries, burgers, and desserts. An excellent vegan pantry section is included to help guide beginners who are just starting to cook vegan.”
—Chloe Coscarelli, author of Chloe’s Kitchen, Chloe’s Vegan Desserts, and Chloe’s Vegan Italian Kitchen

Passionate about vegan food without being preachy, Lee Watson brings a singular sensibility to the vegan cookbook shelf. He has worked in restaurants for more than 20 years, has cooked on TV as one half of the presenting team on Fox’s Meat v Veg and helped open a restaurant on the beach in Murcia, Spain. Besides growing his own organic fruit and vegetables, Lee writes poetry and plays guitar, practices yoga, hikes and runs in the mountains, swims in the sea, surfs and enjoys nature. He lives “the good life” with his partner, Jane, in western Wales, where he works as a vegan chef at an idyllic retreat center in Snowdonia.

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Loving the US edition;)

It’s now ‘Adventurous Vegan Cooking……Inspired by Love and Travel’ which is brilliant and I think sums things up perfectly.

As an appetizer, I’ll be sharing recipes from the book here in the lead up to publication, so stay tuned.

The last year has been so amazing and I can’t wait to see the reaction of the U.S. to ‘Peace & Parsnips’!!

Categories: cookbook, healthy, Healthy Eating, Peace and Parsnips, Travel, Vegan, veganism | Tags: , , , , , , , | 1 Comment

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