Welcome to November and this month’s Featured Retreat Chef of the Month highlight: we are pleased to introduce to you Anastasia Eden of Kind Earth Kitchen.
Ana gave us an insight into her life as a retreat chef – we hope you enjoy finding out more about her. Don’t forget to visit her listing too to find out more including contact details: Anastasia Eden – RetreatChef.co.uk
Q: How did you get into cooking in the first place? Was it a family member, a passion for healthy food?
I went fully plant-based about 30 years ago, and back then, the options were, let’s just say, uninspiring. That pushed me to experiment and play in the kitchen, and to my surprise, I kept creating recipes that were not just healthy but downright delicious. I wanted to show people that plant-based food could be exciting, nourishing, and full of flavour. And then it became a runaway train. I’ve been cooking and sharing food ever since. There’s nothing quite like the joy of seeing someone savour a meal you’ve created with love.
Q: Do you have a favourite dish? If you could only cook & eat one dish for the rest of your life, what would it be?
Ahhhh, that’s an excellent question. If I had to choose just one dish, it would be quinoa infused with fresh ginger and turmeric, steamed wild nettles, and a medley of raw vegetables tossed in a creamy tahini sauce. It’s simple, vibrant, nourishing, and every bite feels so good for the body. I’d miss my homemade vegan chocolate tho haha!
Q: And what’s your signature dish when you’re cooking on retreat?
For desserts, I am a raw food specialist. My raw vegan mango pie with a cashew-maple base is a classic that never fails to delight. For mains, I make a unique stuffed pepper, think nut roast meets vibrant vegetable medley, baked to perfection and served with a luscious tomato-coconut sauce. There’s never a morsel left on anyone’s plate, and people always come back for seconds.
Q: What’s your favourite cookbook and why?
Can I pick my own cookbook? Haha! Definitely The Kind Earth Cookbook. Its recipes are easy, packed with flavour, and incredibly nourishing. Basically, everything I cook and love to eat. The truth is, I make everything up myself, so I’ve never really used any cookbooks.
Q: Do you have a favourite cuisine?
I’d call it world-fusion, inspired by whatever inspires me in the moment. One day it might be North African spices, the next a Thai-inspired coconut curry. It’s always an adventure.
Q: Finally, your top tip for chefs or foodies? An ingredient or tool you can’t live without?
Cook from the heart. Pause if you’re stressed, and breathe. Enjoy the process, play music that feeds your soul, and don’t forget to dance a little in the kitchen.
If we’re talking tools, my NutriBullet is an absolute must. I use it almost every day, both at home and when working as a retreat chef.
