The Best Cook I Ever Met.

Finding Deliciousness and Health with Becca Williams, Founder of Becca Williams Wellness.

Becca has always loved cooking and creating new recipes – "my earliest memories of cooking are with my Nanna and Mum from about age 5. Throughout my childhood, I used to make up recipes a lot – Mum gave me a lot of freedom in the kitchen! Although they didn't usually come out as well as I hoped (hello, sloppy microwaved 'cakes'), I learnt how to be creative in the kitchen. Through this, I found a real joy in cooking."

Although Becca has come a long way since those sloppy microwave cake days, she still believes in finding joy in cooking, all the while keeping an eye on health. "I don't like to overcomplicate things – food should be something to enjoy, not something to stress about! Whether you are looking at including one or two plant-based meals in your weekly rotation, or fully switching to a plant-based lifestyle, I am all for it! It's about balance and figuring out what works for you at this moment."

But this isn’t about moving to a flavour wasteland of brussels sprouts and tofu. When I ask Becca what her favourite thing to bake is, her answer is delightful.

"Baking is therapeutic to me, and so my favourite thing to cook is probably some kind of baked goodie, like Chocolate Chip Cookies. I make them almost every week as they are the most requested treat in our house."

For as long as I have known her, Becca has been an exceptional cook. Our families were very close when we grew up. So much so, that we still refer to each other as cousins. I remember peeling potatoes and kumaras with her in the William's large, family kitchen, at the long oak table for the Sunday lamb roast. The wood range flicked cosily across the flagstone floor as the ever-present New Zealand rain glided down the windows. What made her switch to a plant-based diet, I wonder?

Becca explains, "I chose to be plant-based because of three things – health, the animals, and the environment. I actually started by cutting out dairy to help my skin, and during this time I listened to lots of podcasts and read books about the health benefits of a plant-based, whole foods diet. I also learned more about the damage that animal agriculture is doing to our planet, and the unethical side of this industry to which I had previously turned a blind eye. The more I learned, the more I realised that there were soooo many benefits to being plant-based. Soon after cutting out dairy, I cut out animal products completely, and I haven't looked back since!"

I wonder what emphasis Becca places on using fresh ingredients. Becca has an interesting answer. "I think if you have access to it and you can afford it, using fresh local produce is the best option, particularly as it helps to support local growers. I love going to the farmer's markets on the weekends and getting fresh produce. I also grow my own veggies when possible, even if it's just some greens (e.g. spinach and kale) and fresh herbs. But I know it isn't always realistic and there are other great affordable and convenient ways to get your veggies in. For example, frozen vegetables can sometimes be more nutritious than 'fresh' produce from the supermarket. This is because the longer that fresh produce is kept in storage (and not frozen) the more nutrients are depleted. Frozen veggies are typically snap-frozen very quickly after harvesting, so they retain more of their nutrients. I always keep frozen vegetables and berries in the freezer, and they are a staple in our household."

And I think it's this attitude that makes Becca so unique. Her approach to food and nutrition is balanced and obtainable. Work with what you've got, do the best you can, and even while pursuing health, remember to keep it yummy. But she says it better herself, on her Website, Becca Williams Wellness, "To keep it simple, I aim to eat mostly whole plant foods, with as much colour and variety as possible, most of the time. However, I also believe in balance. This means not restricting myself from treats such as chocolate or cookies. I love creating plant-based versions of my favourite childhood recipes, and you can always find a block of chocolate in my fridge!"

Try Becca's favourite pasta!

This is a delicious creamy pasta (without dairy) and it can also easily be made gluten free if you prefer, just use a gluten free pasta.

Creamy Pasta

Sauce:

1 cup raw cashews

1 cup creamy soy or oat milk

2 tbsp lemon juice

2 tbsp nutritional yeast (optional)

2 tsp chicken style or vegetable stock

1 large garlic clove

½ tsp salt

¼ tsp black pepper

Other ingredients:

400 - 500g dried pasta (I often use a chickpea or lentil pasta which makes this higher in protein and gluten free)

½ cup finely chopped fresh herbs

Optional veggies: mushrooms, peas, spinach, or broccoli

Place the cashews in a heatproof bowl and cover with boiling water. Soak for at least 30 minutes or overnight, then drain.

Add all sauce ingredients to a blender and blend until silky smooth. Add additional salt and pepper to taste.

Cook the pasta according to packet directions. Cook any additional veggies you want to add to the pasta at this stage too (e.g fry mushrooms or add the broccoli to the pot of pasta while it cooks).

When the pasta is cooked, drain, then return to the pan with the creamy sauce. Heat over a medium heat and allow the sauce to thicken for a few minutes.

Add additional cooked vegetables if desired and stir the herbs through. Taste and season with more salt, pepper, and lemon juice if required.

I like to serve with a sprinkle of chilli flakes and fresh herbs.