James Ballantyne

Tag: food

  • Cooking and Self-love (includes recipes)

    I really enjoy cooking.

    Through Im not exactly sure where this enjoyment came from. Yes I learned to cook in my twenties, though I do recollect cooking at school and also making myself food at times from the age of 15-16. I do vaguely remember not being able to cook a roast dinner, but realising that I could cook other things at the time. In my Oasis gap year I remember some horrific cooking moments, but I dont remember what I cooked, but I must have done so.

    So, any way, bottom line, is it kind of just happened.

    Oh and I do remember the ‘cult’ TV programme at the time was ‘Ready Steady Cook’ , 30 minutes of supposedly spontaneous responsive cooking with chefs only being able to use the contents of a carrier bag… oh and an entire cupboard of butter, vinegars, oils, spices and herbs… so maybe this was one place where the interest was sparked…

    For as you may have read previously, it wasn’t as if I was blessed by growing up with someone who loved cooking, valued or delighted in it, in fact the opposite…

    Anyway, up to the present.

    I became a vegetarian over 3 years ago, a month after I moved into my own flat, primarily for health, cost, environment and also ease of cooking reasons. It had been something I had been close to being for a long while.

    One of the key learning points in the life journey that I have been going on, and it affects the way I treat my body, including what I eat, has been to value myself, and so generally I have tried to cook myself decent, healthy food, even if I am only cooking for myself on a day to day basis.

    That’s weird. Im not ‘only’ cooking for myself. I am not an only. I am important.

    Cooking nice food feels quite a therapeutic action, and equally cooking nice, healthy food that I can readily eat on a work day has been so important.

    What I also do is ensure that I sit up to the table to eat, as if to say the this is a good valuable practice for myself to value the routine of eating. I heard this tip years ago and have stuck to it, mostly.

    I also sort of accidentally discovered batch cooking. Although I have had a fairly good kitchen, I have only 2-3 pans, including my favourite, a large red cast iron pot that I bought for £25 (reduced from £110). Ive never had a microwave.

    Part of my cooking joy is to try new recipes, and be inspired by others. Like these sweet potato wraps which Christelle and I found the recipe for.

    Yet, a reality of day to day is that sometimes it is just easier for me to cook my staple vegetarian favourites. I usually ‘cook’ fresh on a Saturday and/or Sunday – and then I have 2,3 or 4 pots left over of each dish for the fridge or freezer, and this gives me meal size portions which I try and remember to get out the freezer on the morning, to reheat and add pasta, rice or potato to. It doesn’t always work like this, for example yesterday I cooked fresh. And maybe on my last working day of the week, used to be Thursday, is now Friday, I might cook something.

    I thought I would share with you a few of my ‘go-to’ dishes, that I would regard as vegetarian batch cooking. I pack my food usually with lots of spices. I have a cupboard full of them, but also sometimes I end of throwing away stale ginger or growing garlic, any ideas own what I can do to preserve these? – comments below – (chillis I freeze) .

    1. Frittata. This required me to purchase a non stick oven proof frying pan. For £10 in Asda. This dish , though hard to reheat the left overs, is great for using up things like onions, potatoes, green veg like broccoli, a chilli, and if ive optimistically thought at the beginning of the week that I would eat eggs, and haven’t, then all 6 eggs go in, and it tastes divine. The original recipe I saw for this a few years ago was with chorizo sausage, which I now obviously dont add, but, if I remember and have them I add vegetarian sausages instead. And dont underestimate how yummy this is cold the next day when out walking. Fry everything, add the eggs, cheese and any fresh herbs (rosemary or parsley are best) then bake. Careful of the frying pan handle, its hot. (I probably over scorched the broccoli on this one…)

    2. Sweet Potato Curry. Ill keep it simple, its this recipe. I stick to it, its phenomenal and I make this easily on a monthly basis.

    Delicious magazine Chickpea and Sweet potato curry recipe

    3. Some kind of vegetarian sausage bake. This doesn’t have a name, but its a combination of frying onion, garlic, celery and carrots, then peppers, adding this to chopped fried vegetarian sausages, adding spices such as paprika, smoked paprika, chilli, herbs, and lentils too, then tomatoes, chick peas and whatever beans I fancy, usually butter beans and kidney beans. This recipe ensures that one sausage pack can go 4-5 meals, and it has lots of vegetables, beans and lentils in it. It doesn’t look pretty, but then again, not everything has too. Reheat, with pasta or potato, and add cheese too…

    4. Vegetarian Chilli. Same as beef chilli but with Quorn Mince.

    5. Lentil and vegetable bake. The recipe for the end of the month, when all I have actually left in the fridge is carrots, celery and onion – so they get combined, with lentils, stock, spices and puree, and then there’s 3-4 meals, to add with pasta.

    6. Vegetarian Ramen.

    Ok so not strictly a batch dish, as realistically it can only be reheated fresh, But this is good for the increase vegetable and egg content, for vitamins and protein. I make this a variety of ways, so its difficult to describe. Usually fry onion, ginger, chilli, maybe fresh coriander, add Chinese five spice and soy, add stock, simmer, add veg like peppers, broccoli, carrots. Pre boil eggs and if feeling adventurous fry some pak choi. Then either add to the liquid on pack of noodles, or boil these separate. Serve by putting some soy in a bowl, add liquid/veg, then noodles and eggs, pak choi and then top with coriander, green onions, sliced chilli or dried chilli…

    It’s not a quick dish, and yes its on the more expensive, though it doesn’t use any vegetarian ‘meat’ which saves a bit of money. Neither doesn’t it reheat that well compared to the others, the best way ive found is to just keep the ‘juice’ and freshly boil the veg and noodles each day.

    As well as cooking food, watching food shows has been something ive done a lot of for a number of years, maybe that’s for another piece. This one is a bit of a crossover of reflecting on how my cooking reflected my internal view of myself, how I had to internalise feelings of positivity for myself, my body and health and then my eating habits changed considerably. Other ‘diets’ I tried did work temporarily, but many of these were from a place of self denial. I was also inspired by this short piece on the BBC yesterday on batch cooking, so I thought id share what I do, and also ask for any inspiration from you for vegetarian batch dishes I could try, please do comment below.

    I love cooking, please do inspire me with your food and photos!

  • On Comfort Eating, and my relationship with food

    If the end to the abuse and pain was at the end of a tunnel made of bread, then I spent most of my first 40 years on this earth trying to eat my way towards that distance unreachable utopia.

    When I say 40 years, I mean all 40 years.

    It was said of me, by my abusive mother, that James will eat his weight every day, and his friend C (best friend from 0-11) would drink his way. My friend C drank so much juice, whilst I was eating everything, once I discovered solids.

    I bet we all have a interesting relationship with food though dont we? Maybe spend a moment reflecting on yours..

    I became the eater. Known for it.

    In public I would be the first in the queue at the church fellowship teas – this food was so good, sandwiches, quick, pasta, pizza, deserts..oh my all the 1980’s deserts, cheesecakes, gateaux, jellies, laid on large tables that covered 2/3 of a length of the room, piled high.

    I only had one motto on things like that. I didnt eat the food my mum had contributed.

    But feast on everything else. It wasnt quite a competition with the contributions (probably all women , it was the 1980’s) , but many would pull out the stops.. and so it was good food, and I was known for being first in the queue, and first in the queue when everyone else had had.

    Food, glorious food.

    I know now that many of the situations, and the content of the food I grew up with was orientated with emotional trauma. Yes I was forced to eat what was on the plate – what ever it was, and some of it was highly questionable, liver, marrow, but the dinner table was also the place where that person dominated. Anything that was worth eating was worth eating fast, and getting out of there.

    What I know now, is that food was a metaphor. My abusive mum was feeding the men in the house, whilst behind the scenes abusing the women, my sister, about food. The old trick- do one thing over here, abuse over there. Eat up – youre working men, or growing boys. She was feeding the men, as a cover up.

    Problem was that food wasnt safe. Some of it at times barely edible. It was as if she couldn’t do the thing that other people did, like be predictable, she was a dangerous unpredictability when there was one ingredient missing, would get replaced by something weird.

    She was a dangerous unpredictability the rest of the time too.

    ‘They’ll just have to be grateful for what I give them’ – That was her mantra. And it was the same for gifts and presents.

    In later years, after I left home, food got even worse. Or maybe I noticed it more.

    So, what else did I do?

    Ah yes, that tunnel of bread (though it could have been cereal too)

    As soon as I discovered that glorious new meal ‘supper’ I was in for it big time.

    Early occasions of supper were about 9.30pm on summer nights after id been playing football so late and starving, or after swimming club, that kind of thing.

    But as I got older, and it got later, supper was a safe place too. The house and downstairs would be mine, space, and a few slices bread and late night comedy or sport on the TV to enjoy, to myself.

    What I also did was disconnect from my body, That was the place of shame, that wasnt important, compared to my mind, my soul and spirit (and heart didnt get a look in), but if the body was the source of a kind of evil – then it didnt matter what did to it. So I piled it with food. Body health couldn’t happen, when body value was so low.

    Was I comfort eating?

    Sometimes, as it would be a quantity of bread that I didnt need to eat for physical reasons.

    And that was pretty much the pattern that didnt change.

    I wasnt ever subject to the horrors of actual toxic food ever again, not unless we went to my parents house, for even when we visited the food was always known to be a weird concoction, or actually something inedible, to make a point, to make a point of making everyone uncomfortable. I mean who makes a chicken soup and leaves all the bones in, crunched up by a mixer (though not fully) and serves this to their 4 and 6 year old grandchildren. Or undercooks pasta. They’ll just have to be grateful……

    Childhood food included Prunes in Lime Jelly, chicken frikasee with the bones in, every meat with all the yucky fatty bits, liver…

    Its no wonder I developed places of food eating that we’re safe.

    Most of my late night eating pattern stayed the same, it was what I was used to. There would be bouts of me trying to give up bread, and trying to discipline myself on food, and strangely I did start this, in the last few years.

    But I looked forward to having my own space, when everyone else had gone to bed, and I would raid the bread.

    Bread

    Toast

    Jam

    Marmite

    Peanut Butter

    Bananas

    Honey

    Sweet

    All the above.

    I think my record was 8 slices one night. it could have been 12, I just didnt stop.

    Craving and filling emptiness.

    Then I started to make my own bread. A sure sign of a pending emotional breakdown. Breadmaking.

    The other thing I would do is raid the reduced aisle in the supermarket, especially when I was late at work, and was late at work often on late night detached Youthwork sessions, or on the way back from them. Id eat far far more junk that I needed to, over eating, and piling the weight on, one reduced wrap, doughnut, fruit smoothie, cake or cookie at a time. Secret over eating. Secret Comfort eating.

    Until I stopped.

    My 40th year I stopped, just about.

    Or maybe I began to stop.

    I wasnt looking forward to my 40th, intact, with abusive parents you dont look forward to any birthday, but I wasnt looking forward to my 40th.

    But having downloaded the STRAVA app a few years previously I decided that I was going to do 40 Strava app exercises between Boxing Day and then my 40th that year, in late march. 90 days, 40 inputs of reasonable quality, a run, swim or bike. And I did. I also changed my eating pattern too, I had always cooked food, in fact I had done most of the home cooking for 10 years, but for three months I cooked lots of vegetable soups, lentils and though in so many ways may life wasnt in a good shape, what I was beginning to do was change some of the outer things. Mostly knowing that if I carried on I was only expanding, and doing so from an already getting larger shape at the time. I may have been deeply unhappy (or just used to surviving) but I was going to make an attempt to deal with the food thing.

    And I at least started to.

    I think I lost about 2 stone that year. I was probably slightly obsessed by my weight at the time, but it was one way of checking and disciplining myself. I was starting to take control of myself. Maybe even to start to care and love myself, which started physically.

    What I didnt realise at the time was what I actually needed to do.

    Or maybe, was about to happen that was going to unravel, and how food changed even more so.

    Not many months later I’m staying in a friends house for 6 months, having left ‘my own fridge’ house, family and have no job.

    But do I comfort eat in this situation? Nope.

    Through this situation I’m beginning to realise that I’m starting a process of dealing with the inner me. If one of those onion layers is about pain, and emotional abuse, then as I reveal, and begin the work on this, and the roots, then I understand how and why I dealt with life, and food the way I did, and what I needed it for.

    As I changed on the inside, other things changed on the outside.

    My relationship with food changed, as my relationship with myself changed.

    For 40 years I coped with life, survived sometimes daily on the knowledge that late night bread was waiting for me and a safe place.

    Is it because I’m in my 40’s that I now see differently. I dont think so. I needed to breakdown and start to see, heal. I needed the disruption of clearer space, a retreat, safety. I needed to start the emotional work, therapy and see the monsters differently, and see myself who had unnecessarily carried guilt, shame and responsibility for everything and everyone.

    Am I ‘over it’ – Now that I’m in a place of safety, a place of knowing and valuing myself more, a place where I have a better body image, where previously I didnt matter, my body didnt matter, and I was grasping for something with food that food could never do. How do I feel about food now?

    On one hand it took me 5 months of living in my own space to realise that ‘I was cooking for one’ – and I enjoy cooking, following recipes, trying new things, and part of valuing myself has been to value what I eat, and value making good healthy food for myself. I like experimenting with new recipes, growing food that I can eat, and also in becoming vegetarian over two years ago, have developed other new cooking habits.

    Whether its African bean stew or Mexican Avocado eggs.. food is a thing of value and beauty, because thats what I deserve.

    Do I still eat bread? Yes.. because its nice.

    What about food and you? I can see how my relationship with food changed as I developed a different relationship with myself, my emotions, when I saw and understood myself and my life differently. As the inside changed, so did the outside. It wasnt the other way around, and thats probably the lie never told by the diet industry. Curing emotional comfort eating with a disconnected body, was not going to be solved on a diet alone- though it was a bit of a start.

    What about you and food? Other men, has food, been a part of your journey? and in what way?