Li's Kitchen

Li's Kitchen Food for body and soul, for friends and for one, local, seasonal, foraged, a little exotic, sometimes naughty, often improvised and mostly on a budget.

I love reading recipes for inspiration but creating something exciting from ingredients I already have in the cupboard, foraged greens or mushrooms, wild flowers and herbs or whatever is on offer on the day, is really exciting. I love the creative process, thinking about flavour, texture, nutrition, which plate to use, how to photograph a dish. A kind of "mindful cooking" - and eating of course. I

work full-time so my recipes tend to be quick, simple and inexpensive. I don't create recipes for the blog, this is how I eat; it has just become somewhat more attractive on the plate. I became interested in nutrition when my sister's best friend was diagnosed with diabetes at 17 and I found that frozen peas had sugar added to them. What's the point in that? I later learnt that different people have different metabolisms, so a vegetarian diet works for many but could be rather unhealthy for some. And too much gluten and dairy does not do anyone a favour. So everything in balance and moderation. If I have been too greedy I have something light for my next meal; I find creating vegetable dishes very exciting but every few days my body shouts "meat"! Occasionally I go shopping and it shouts "liver" and then nothing else will do. I may then happily continue to eat vegetarian for days. When I listen to my body I feel good, full of energy and able to cope with a job that can be emotionally draining at times. When I don't I tend to regret it pretty quickly. Having said that I have a weakness for chips with mayonnaise. But it only takes few tweaks to reduce fat and empty calories: Bake potato wedges in the oven and mix mayo with yoghurt. That's what I like about cooking.

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