I’m eagerly anticipating the arrival of Robert Lustig’s book, The Hacking of the American Mind, in which he considers the difference between pleasure and happiness through a focus on four C’s: connection, contribution, coping (strategies) and (unexpectedly) cooking!
These interesting themes are ones that writers such as Jonathan Fields and Brené Brown also emphasize in their work.
Throughout the work of these writers, the idea of connection is particularly prevalent, as are other c’s such as compassion and courage. I wonder why they all begin with ‘c’?
I’ll come back to these in future posts, but I want to focus today on one particular ‘c’. It’s a favourite of mine: cooking! And it’s something that brings me both pleasure and happiness.
Cooking the minimalist way
I’ve written before about meal planning and you already know that I’m a big fan of The Happy Pear, as I wrote about here. However, there’s a lot to be said for simplifying not only how you cook, but what you cook.
Dana Shulz from Minimalist Baker offers a simple approach to recipe planning: 10 ingredients or less; one bowl or 30 minutes or less to prepare. Her innovative recipes are great if you’re looking for plant-based inspiration and many of her creations are ‘special diet’ friendly.
What if you’re not a foodie?
One of the things about embracing a minimalist lifestyle is that you may not want to spend a great deal of time in the kitchen. If it doesn’t add value to your life, you’re not going to want to devote precious minutes to this activity.
For some of us, including myself, it’s fun to try new recipes, so cooking becomes a form of enjoyment and relaxation in itself. For others, food = fuel, so time spent weighing, chopping, stirring and baking (then waiting for the food to appear on the table) ideally needs to be minimised. But how can we do this without compromising on quality?
For me, the answer came from an unexpected source.
Jamie’s 5 Ingredients
Celebrity chef, Jamie Oliver, who is not known for brevity when it comes to his lists of ingredients, has recently published a book that I think is worth a mention.
Jamie’s 5 Ingredients offers a new twist on a old theme: combine just 5 items to make a delicious meal with, “maximum flavour… minimum fuss.”
- Aspire to eat well, but don’t want to be tied to the kitchen?
- Love flavours and textures that go together?
- Want to eat well-balanced and nutritious food?
If the answer is ‘yes’, then I think this book is worth a closer look.
While myriad similar books already exist (I once owned a copy of James Tanner’s Take 5 Ingredients), this collection seems to embrace the current culinary zeitgeist: fresh ingredients, tasty combinations and easy (but quick) ways to get food on the table.
There are some things in life that go beautifully together. In terms of food, think leek and potato, cheese and tomato, maple and pecan, coffee and walnut…
This book offers tried and tested recipes including:
- Lemon/courgettes/mint/Parmesan/pasta (=lemony courgette linguine)
- Salmon/coriander/ginger/lemongrass/chilli jam (=fishcakes)
- Pancetta/mushrooms/eggs/cheddar/rocket (=mushroom frittata)
Jamie Oliver’s tasty recipes draw on these classic combinations to offer everyone the chance to cook from scratch without the whole business taking up a whole evening or hours on end.
Find out more
And, no, I don’t have any vested interest in this. What interests me is this: minimising that which doesn’t add value and maximising what does.
Do you enjoy pared-down recipes? What’s your trick for eating well but simply? I’d love to know! Share your answer by replying below.
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