Throughout 2021, we’re continuing to explore our energy. How it affects us physically, mentally, emotionally, and spiritually. To help us to do this we’ve been hooking up with a series of experts who set us an experiment every month to help us discover a new way of managing our energy.
We‘re beside ourselves with excitement about this month’s experiment. We’re all huge foodies at Elvis HQ, and breaking bread with loved ones forms a huge part of who we are and where we get our energy from. The act of sourcing ingredients, preparing food, and sharing this experience with those we hold dear is an incredible way to give our mental, emotional, and spiritual energy a huge boost… and you get to eat delicious food too… win, win!
Our expert for this month’s experiment if the wonderfully talented, Chef, Author and Food Writer, Gill Meller. Gill writes a monthly recipe column in Delicious Magazine, his 2017 book ‘Gather' was nominated for best debut cookbook at the André Simon awards, and his latest cookbook `Root, Stem, Leaf, Flower' is available now.
We couldn’t be more excited to be working with Gill this month...
The experiment he’s set for us looks like this…
Week 1: Track down one item of wild food to cook and eat at home.
A this time of year there’s plenty of wild food, and not just in the country side. You’ll find blackberries, elderberries, sloes crab-apples and more around the fringes of towns, around parks and playing fields and lining the hedges that track down the canal and river ways. Gathering wild food, whether that’s mushrooms from the woods or seaweed from the shoreline, is about so much more than eating fresh seasonal wild ingredients. It’s about the journey, it helps us see the world through new eyes, reconnect with nature and the landscape around us.
Week 2: Light a fire and cook something good to eat over it.
Stepping out of the four walls of our modern-day kitchens, making a campfire and cooking something good to eat over it is one of the most enjoyable, mindful, engaging experiences we could hope for.
It’s something we’ve been doing since the discovery of fire but recently we’ve lost touch with the art of managing heat. It’s good to put the laptops away and the phones down and rekindle that inherent spark.! We all still have it somewhere inside us.
Week 3: Try baking a loaf of bread
Baking bread is one of the oldest forms of cookery. Long before the domestication of wheat, our early ancestors would have gathered wiId grains, pounded them to a paste and baked it on hot stones in the fire. We don’t need to make bread like that anymore but taking an hour or so out of the day to make your own loaf of bread at home is an incredibly rewarding activity. I know, it’s so easy to buy good bread, but it will never taste as good as the bread you’ve made yourself. A home baked loaf is so much greater than the sum of its parts!
Week 4: Make a food memory
Every time we make something good to eat, we make a memory. Food has the power to take us away, to transport us into the past. It can remind us of a special time in our lives or a special place and connect us to people we love. A picnic with the family on a hill. A barbecue on the beach with friends, cooking a favourite meal for someone who needs looking after. These things stay with us forever.
We’ll be reporting back throughout the month on how the experiment’s going for us and will be sharing lots of our food memories on social media too, so keep a look out for those.
You can find out more about Gill and all the wonderful things he’s up to at www.gillmeller.com
Have fun with this one…
Upping Your Elvis.