Celia Brooks & the gospel of veg
Who: Celia Brooks is a chef, author and the founder of Gastrotours. She has made appearances on James Martin’s Saturday Morning, Saturday Kitchen, Market Kitchen, PBS and The Food Network.
Why: Celia has always been passionate about vegetables: She is the author of many books on the subject including the international bestseller “New Vegetarian”, “5:2 Vegetarian” and her most recent, “SuperVeg.”
Favourite dish: Celia’s favourite vegetable is the globe artichoke, so her “last supper” would include a large fresh boiled artichoke, served with a dipping sauce of mayo spiked with lemon juice and black pepper. One of her favourite own creations is the “Ultimate Baked Beetroot and Its Greens” from her book “SuperVeg”.
1. You were born in Colorado, can you tell me more about your upbringing and your family?
I was born in Colorado Springs. Growing up, I knew nothing about cooking. My mother fed us well but hated cooking - she came from the “Campbell’s Mushroom Soup” School of Cooking, so to speak.
My father was a professor at Colorado College so I grew up on the campus. I started university at 16 and followed the course for three years...but I had a big passion for drama, and decided to move to London in 1989 to work in theatre.
2. What motivated the move?
I was a real anglophile - I always thought London was the coolest place! Some of my favourite musicians were from here, like The Cure and The Police. I felt like I belonged. This was the land of theatre, after all.
Left: Celia’s Honey-roast tomato polenta from her book “SuperVeg”. Right: a summery caprese salad by Celia.
3. You were working to become a theatre director…
I wanted to direct plays, but I was working all kinds of odd jobs during that first year in the theatre. The big shift happened in 1990, when I met Christiane Kubrick. Christiane - wife of Stanley Kubrick - is an artist and was looking for artist models. I would visit their home to model for her work.
One day she sent me down to the kitchen to make something to eat...and that was the beginning of everything. They had an amazing kitchen in Hertfordshire and were always entertaining. I had the opportunity to observe and learn from Christiane and the many cooks and caterers that came through those kitchen doors.
“…my theatre training had come full circle: the interpreting, the blending elements, the composition and performance, the emphasis on creating shared memories...cooking had it all..”
4. Was there a turning point when you decided to focus on food?
I had my Eureka moment when I realised that cooking was really an artform. One day, the caterers asked me to assemble a salad. I didn’t understand the flavours I was working with, but I remember looking at an artichoke heart and thinking how beautiful it’s shape was. Then - for the first time - I remember really noticing the inside of a grapefruit. As I was observing the shapes and colours of these fruits and vegetables I felt a sense of joy: this was Art.
I felt like my theatre training had come full circle: the interpreting, the blending elements, the composition and performance, the emphasis on creating shared memories...cooking had it all.
Left: Celia holding a huge asparagus stem. Right: Celia’s Asparagus, Fava Bean & Bulgar Salad.
5. When did you first realise you had a unique passion for vegetables?
The Kubricks had a stunning garden, and every day the gardener would bring in vegetables straight from the patch. It was a challenge for me to improvise with whatever was on hand. I eventually became their private chef. The Kubricks were always entertaining, so I’d whip up meals for 25 people at a time. I always loved the variety and uniqueness of each vegetable...that time in their home really ignited my passion for veg.
“In the mid 90’s I worked in a little Notting Hill shop called ‘Books for Cooks’: it was the centre of the universe for food writers and chefs in London.”
6. How did the cookbooks come about?
I was a writer before I was anything else. In the mid 90’s I worked in a little Notting Hill shop called “Books for Cooks”: it was the centre of the universe for food writers and chefs in London. We had an incredible library and I was able to learn so much - it made me even more determined to publish my own work. I self published my first cookbook “Vegetarian Foodscape” and was later approached to write my second book - “New Vegetarian” - which went on to be an international bestseller.
My parents were never fully onboard with me abandoning my studies and getting into food. A few years after I left Colorado, my father walked into a Barnes & Noble in Madison Square Garden and saw “New Vegetarian” on display. He called me in a total rush of excitement. This was a really big moment for me - I felt like he finally understood my choices.
Left: Celia with her father. Right: Celia’s latest vegetarian cookbook, SuperVeg.
“I’ve never tried to convert people to vegetarianism, but I do believe that vegetables can save people’s lives. My mission is to spread the gospel of vegetables.”
7. Has your perspective on eating vegetables evolved over the years?
Getting my allotment in 2004 really changed my view on vegetables. I’d never gardened before and certainly don’t have a green thumb, but gardening changed my understanding of flavour and process. Most of the veg we buy has been harvested days or even weeks before we consume it. When you eat a freshly plucked asparagus from the ground...that’s a different world of flavour.
I think my role in life is to be a conduit for the value of vegetables. I’ve never tried to convert people to vegetarianism, but I do believe that vegetables can save people’s lives. My mission is to spread the gospel of vegetables.
8. What does it mean to live a “sustainable life” to you?
Avoid industrialised products and reduce meat and dairy as much as you can. If we stopped buying cheap industrial meat we would immediately curb our habit of having it in every meal. Then we’d be able to occasionally enjoy higher quality cuts from local farmers. I do believe we can strike a balance and create a better system.
When I was writing my vegetarian cookbooks, “vegetarian” was the “v” word - it created lots of friction. I am so happy this new generation of vegan and vegetarians has overcome the stigma and is making the lifestyle accessible and inclusive.
Left: Celia harvesting Rhubarb from her allotment. Right: cauliflower from Celia’s allotment.
9. If you could give one piece of advice on how to achieve health in its physical and emotional forms, what would it be?
For me it’s about three things. First, I eat a big bowl of veg a day - I always have broccoli on hand (I love brassicas!). Second, I get outside with my dog so that I can be close to nature. Finally, I have my daily mindfulness and meditation practice. I say my daily gratefulness prayer after yoga practice each day to centre myself. Expressing gratitude is so important to me.
Many thanks to Celia for sharing her story. All images are from her instagram account - @Celiagram - where you can follow her delicious food adventures.
