The minimalist kitchen

Did I mention that, as well as being a minimalist, I am also a real foodie? I love good food and I really enjoy creating lovely dishes to share with others. This wasn’t always the case, though.

In the early days of cooking for myself, food was little more than fuel. My kitchen habits were more about speed, economy and efficiency than good nutrition.

I had experimented a little in the past, but it was the birth of my daughter in 2002 that provided the catalyst for a permanent change to my attitude to cooking and preparing food. With a toddler to wean, I was keen to ensure that the food I served offered maximum nutritional value whilst also being tasty. Annabel Karmel‘s books set me on the right track, followed by a hearty helping of Nigella, as I developed my culinary skills. I also had Delia on standby whenever I wanted to emulate the classic recipes of my youth.

Now, in my 40’s, the culinary zeitgeist has moved on and so have I. We live in an era of superfoods: chia seeds, goji berries and matcha powder abound. Thanks to Ella Mills of ‘Deliciously Ella’ fame and other food writers such as the Hemsley sisters and Amelia Freer, new ways of eating have become mainstream. I have to say, I’m all for it. However, it’s important to discover what works for you. What makes your heart sing when you serve up your favourite recipes? That might not be the same for everyone.

My own husband lost 3st (42 lbs) following the Paleo diet. With this approach, he’s in good company. Joshua Fields Millburn and Ryan Nicodemus (The Minimalists) also follow this simple way of eating whose core ingredients are:

– Meat and Fish
– Fruit and Vegetables
– Nuts and Seeds

Others such as Minimalist Baker are more in tune with the type of eating I enjoy. Dana Shultz’s simple approach to good food means that her recipes need just 10 ingredients or fewer. They’ll use just one bowl/pot or take half-an-hour or less to make. Yesterday, we enjoyed her Zucchini lasagne and it was very good indeed.

Jennifer from SimplyFiercely recently tweeted about her approach to eating well but simply. For me, the more I eat a plant-based diet, the better I feel. Angela Liddon’s ‘Oh She Glows’ cookbook has been an inspiration, but my current favourite comes from the creators of ‘The Happy Pear’. Authors Stephen and David Flynn offer a straightforward but memorable mantra: Eat More Veg. In adopting that approach to my own food choices, I know I’m eating better than ever.

So, this particular minimalist’s kitchen is now much more streamlined and my diet primarily plant-based, as I focus on ingredients that make me a part of The Happy Pear “food revolution.” Is it minimalist? Well, if you believe that minimalism is about promoting the things that add value to your life and reducing those that don’t, then I’d say the answer is definitely ‘yes’.

Eating more veg, claim the Flynns, can be “the tipping point to so many good other things.” Adopting a minimalist lifestyle, I would argue, can also be the tipping point to a life of “so many good other things.” So, it seems that the two are well-aligned.

Does your Minimalist aspirations or lifestyle extend to your food habits? How has minimalism changed what comes from your kitchen? I’d love to know!

3 thoughts on “The minimalist kitchen

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