INTERVIEW: Keith Squires is your answer to a better diet and well-being

Coral Daniels | 8th December 2017

Vegetarian food is considered boring by the masses, but don’t fear, Keith Squires is here. ‘Cooking With Love‘ shows us just how tasty, easy and cheap it can be.

Squires shared his tips for making healthy vegetarian food, that all the family will love, with ingredients that can be sourced all year round.

Photos:Samia Rani Squires

He called the book ‘Cooking With Love’, but most people are too busy to enjoy cooking; it’s practically a chore. This is definitely the case here in Manchester, who has the time? So, why on earth did he call the book ‘Cooking With Love’?

Squires said he chose the name because: “We are living in a world where it’s not seen as that important, but it does make a tremendous difference. It’s connected to a thing called Ayureveda, which is like Indian medicine and that includes yoga, food and lifestyle.

“In Ayurveda food is your first medicine, before you think about any sort of herbal remedy.

“What they say is that illness is a bit like a pan of milk, you leave it on the stove and nothing happens for ages, then when you’re not watching it suddenly boils over. Our health is a bit like that.”

Throughout the book he stresses the importance of fresher food and recommends growing your own. In Manchester though, it’s rare to have a garden- especially one whose size is substantial enough to get green fingers.

But, he says that they aim to make their cooking style practical for everyone’s daily lives.

He gave some of his top tips for getting quality, fresh produce in the city. Have a listen here:

He mentioned a market there and guess what? Manchester has one coming up! Head on over to Ashton’s Farmers and Producers Market on the last Sunday of the month.They have over 70 stalls; making it the biggest in the region.

Some of his recipes can be quite bold too. He has recently re-created the legendary Christmas pudding for vegans. Here’s why being experimental is important to him:

Photos:Samia Rani Squires

“I love creating something new.But, on the other hand I’ve also found that the simplest food is the best. That food is very easy to make, it’s wholesome and it’s very economical too.

“We worked out that it costs about 50p to make those sorts of rustic dishes.”

He frequently sounds like a hippy when he talks. He speaks of ‘Prana’, which seems to be some sort of life force veggies have. The fresher the food, the more Prana it has, which apparently is great news for us.

I asked him if there is evidence to support this idea which he laughed off. Then he started to chat about a study that was done with light waves, here’s a snippet:

So now you know a bit about him and the book, but I know all you are thinking of is the food. Here’s my top 5 picks from from the book:

  1. Irish Stew with Dumplings– This one’s a proper winter warmer for the cold and lonely nights. It’s stacked full of protein and veggies to keep you going. The vegetables used are seasonal, so you know they’re in the shops and on the markets!
  2. Samia’s Spicy Potato Dish– This is a dish that will have you raiding the back of your spice cupboard. The problem with this one is that it’s a family recipe from Squire’s wife; so you’re not allowed to spill the beans. But, it makes a tasty side and is certainly a tongue tickler.
  3. Brussel Sprouts with Lemon and Yoghurt Sauce– If you’re sat there thinking how can I get these greens into my child, then this is for you. No more telling them it’s just a baby cabbage; definitely a great addition to the Christmas dinner to surprise your guests.
  4. Green Lentil Shepard’s Pie– A little twist on a classic here. A great family dinner that will not leave any leftovers. The mash hides a tonne of veggies but all the goodness and taste is there.
  5. Rice Pudding– Everyone loves a thick and creamy pudding and that’s what you get with this one. It is a far cry from Ambrosia tins and the smell of it cooking will leave your mouth watering all day.

Of course I wasn’t going to just hand over the recipes here, but that should having your taste buds tingling, so you’ll just have to grab a copy of the book.