Author Archives

keithsquires

Keith combines his background in ayurveda, herbalism and yoga with over 30 years as a plant-based chef. Author of 'Cooking with Love' Keith is known for his highly engaging retreats, courses and workshops.

Mung Bean & Brown Rice Keith-cheri

The purpose of a main course is to be the highlight of any meal—just like my wife was at our wedding. Her eight bridesmaids were like the side dishes, they complemented the bride but in no way outshone her. In French dining the main course follows an entrée […]

Diabetes: the Shocking Forecast & the Simple Solution

Today I caught the headline that 1 in 4 hospital beds will be occupied by diabetics in 11 years. Also that the number of young people with diabetes is increasing: 1 in 8 diabetics are under 40. 90% of Type 2 diabetics are overweight. We all know this […]

How to keep your cool on a summer holiday

Although we look forward to our summer holidays all year, it’s surprising how stressful having fun and relaxing can be! Driving, travelling, hold ups and airport security take a heavy toll. It’s easy to lose your cool and break the whole illusion. Getting cross or running out of […]

Aboriginal Wisdom about Food

I have visited Australia a number of times over the past few years teaching yoga and Ayurveda to share the knowledge and wisdom from India with lots of students. After a while I realised that Australia has its own ancient wisdom so this time I decided to delve […]

Food is a form of art… da Vinci would be proud!

Creative and imaginative people always expand into new areas of thought.  Where to next for plant-based food? Being vegetarian or vegan has for decades been a part of alternative culture. Now it is becoming quite normal which is great news! The numbers of vegans are growing fast and […]

Aboriginal Sacred Knowledge

Here I interview Tjanara Goreng Goreng, author of the no-holds-barred memoir “A Long Way From No Go” where she reveals in breath-taking honesty why Aboriginal sacred knowledge (how to bring the rain and look after the land) isn’t shared. But also how it could be made possible. What’s […]

Luxury Kitcheri – yes it’s Keith-cheri

The easiest way to make a protein-rich, vegan main dish is to simply mix pulses and grains together. In India this type of dish is called ‘kitcheri’ and it is one of the staple foods in northern parts of India. Kitcheri is a generic term for rice and […]

The Ultimate Vegan Barbecue – Tandoori Special

You might think Christmas Lunch is the main time when the family’s vegans and meat-eaters are going to meet head on. Just when you thought it was safe to come out of the kitchen… the Summer Barbecue Season presents itself. Barbecues are perfect for when you want to […]

Cook Once, Eat Twice with a Slow Cooker

It’s National Vegetarian Week at the moment. So it’s a great chance to try out some plant-based vegan recipes. But like a lot of things it’s easier said than done! So I have created a whole week of recipes to get you started. Where you cook once and […]

Keith’s Multi Coloured Kaleidoscope Soup

This is one of my best creations so far… the fabulous multi-coloured kaleidoscope soup.   First make a wonderful orange soup as the base. I made one with split peas, squash and sweet potatoes. I put the following ingredients in a slow cooker on a medium or high […]

Keith’s multi-coloured raw, vegan desserts with ginger, orange and peppermint

I was delighted to meet Katherine de Watterville recently at the Vegan Life Show as I’m currently writing a vegan cookbook and she introduced me to a fantastic range of therapeutic-grade essential oils. The great thing about these oils is their purity. Not diluted in any way, the […]

pumkins

Pumpkin seed tales and delicious Pumpkin Soup recipe

Pumpkins, a type of squash, have been cultivated in the Americas since ancient times. The pumpkin seed, like the hemp seed, is high in good-quality protein. Both are also high in iron, zinc, magnesium and omega-3 essential fatty acids. Herbal medicine regards pumpkin seeds as an important parasitic […]

European cooking styles in relation to Ayurveda

Ayurveda has its roots in the Indian sub-continent, so it’s only natural that most Ayurvedic food is based on the Indian-style of cooking—using herbs and spices from that area. Culturally India has a strong tradition of vegetarianism, meaning the cuisine is nutritionally balanced without the use of meat. […]

Fats & Oils – The Good, the Bad and the Ugly

Knowing which fats and oils to eat (and which to avoid) has become ever more confusing with so many different opinions having been expressed over the last few decades. I remember being told to eat margarine instead of butter. Then to avoid all saturated fats and to use […]

Raw, Sugar-free, Gluten-free, Vegan Christmas Pudding

This delicious Christmas Pudding is totally raw, vegan, sugar-free and gluten-free. It will amaze your friends because it is so tasty and absolutely packed with healthy fats. A key ingredient is coconut oil. It’s highly nutritious and rich in the healthy, shorter length fatty acids—making it easy to […]

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