Meet Alice Eir: Plant-Based Cooking, Creativity & Cacao
Meet Alice Eir, a plant-based chef based in Mid Wales. We connected through Instagram, where I’ve met so many interesting and creative people.
Alice has kindly created a recipe especially for Cacao de Mer, and I sent her a few questions so we could all get to know her a little better - from her approach to food and the inspiration behind her cooking to the everyday rituals that bring her joy.
From her time in Copenhagen and its vibrant food culture to her love of seasonal ingredients, photography and the simple pleasures of cooking, Alice shares a little insight into her creative world.
And, of course, she has shared a delicious recipe for sweet potato and ritual cacao squares for us all to enjoy.
Where did you grow up, and where do you now reside? Do you feel your recipes and cooking are inspired by these places?
This has the potential to be a long one! I grew up in a variety of places, scattered around the UK, France and Denmark, though I lived the longest in the southwest corner of Surrey, where I have fond memories of woodland walks. I now reside in mid-Wales, quite far into the rolling hills.
The biggest influence on my recipes is probably my time in Copenhagen, Denmark, where so many chefs embrace foraging as a way of sourcing ingredients. This really connected me with the concept of seasonal cooking and using less common ingredients in general.
Eating at almost any café or restaurant in Copenhagen would inspire me, too. The food scene over there is phenomenal!
Did you formally train as a chef, or is your approach instinctive and self-taught?
I've actually not formally trained as a chef, and it's something I get asked quite a bit, which is rather flattering!
My path into cooking was almost accidental. I started small and taught myself as I went along. I tend to rely a lot on intuition and imagination when creating recipes, trying to picture the finished result in my mind and then seeing where the process takes me.
You mentioned you're about to qualify as a nutritionist. What's the most powerful or fascinating thing you've learned during your training?
Yes, at the end of this month, I'm very excited!
That's a great question, and the answer is surprisingly simple: very often, the most basic changes to people's diets and lifestyles produce the greatest results.
Something as straightforward as drinking more water, for example, can make a real difference.
Your photographs are always so beautiful. I'm guessing you're an all-round creative! Is photography a passion of yours? A good recipe photograph can be so inspiring, so thank you for the care you take.
That's very kind of you, Launette, thank you. I can only say the same for you!
I've always loved art, ever since school, and I probably would have pursued something in the creative field (although cooking is incredibly creative!) had I not followed the path of becoming a chef and now training to become a nutritionist and herbalist.
I've been lucky enough to have access to a camera from a young age, starting with disposable cameras, then moving on to digital photography. These days I mostly use my phone.
Taking photographs is very much part of the enjoyment of the whole process for me.
If you could choose just five ingredients that you're never without in your pantry, what would they be?
Five ingredients only! This is tricky...
Olive oil, lentils, chickpeas, homemade preserved tomatoes and crunchy peanut butter.
What's your least favourite food? Mine is banana!
I'm not the keenest on bananas either, unless they're baked or in a smoothie, though my least favourite food has to be peas!
What's your dream picnic or potluck dish?
I'll go with a tempeh Caesar salad with homemade sourdough croutons and added roast pumpkin. Delicious!
Do you have a particular morning routine or ritual? I find these little habits such a fascinating insight into a person.
Yes, I do!
I like to start the day early, around 6am, with half an hour of yoga followed by a walk with the dog.
My mornings are very peaceful, which is such a privilege. The combination of movement and being outside gently wakes me up and gives me time to be in an almost meditative state before the day begins.
I'd love to hear yours!
Lastly, do you find cooking a meditative practice? Many chefs are known to be quite stressed! I find the kitchen is my calm space.
Oh yes, I love it!
There is definitely a difference between cooking for yourself and working as a chef, though. Back when I was cheffing, one of the last things I wanted to do was cook in my own kitchen at home.
These days, I actually enjoy cooking at home more than I did when I was working professionally.
Cooking becomes something quite different when you're under time pressure and being paid to do it. That said, the joy of feeding people and creating memorable experiences for them is what motivated me back then, and it still does now, even when I'm simply cooking at home.
Sweet Potato & Ritual Cacao Squares
A rich, gently spiced cacao treat made with sweet potato, Medjool dates, cashew butter and warming spices.
These simple, no-bake squares are perfect for keeping in the fridge and enjoying with a comforting cup of ritual cacao.
Ingredients
120g sweet potato purée (approximately 1 medium sweet potato, cooked, cooled, peeled and mashed)
120g ritual cacao, plus extra for drizzling
65g Medjool dates
60g maple syrup
50g cashew butter
½ tsp cinnamon
½ tsp salt, plus extra for decorating
½ tsp vanilla
¼ tsp grated nutmeg, plus extra for decorating
40g activated walnuts (optional)
⅛ tsp hot chilli pepper flakes (optional)
Method
Prepare your tin. Line a standard loaf tin with parchment paper, as you would for a loaf cake.
Blend the ingredients. Combine all the ingredients, apart from the walnuts, in a food processor or high-speed blender. Blend on high until completely smooth and combined.
Add the walnuts. If using, stir the walnuts through the mixture. Spoon into your prepared loaf tin and smooth the surface with a spatula.
Chill and decorate. Place in the fridge for at least 2 hours to firm up. Once set, drizzle with extra ritual cacao and finish with a sprinkle of flaky sea salt and freshly grated nutmeg.
Serve and enjoy. Cut into squares and enjoy with a warm cup of ritual cacao in your favourite mug.
Store for later. Keep any leftovers in the fridge for up to one week or in the freezer for up to one month.
A little moment of indulgence, best enjoyed slowly.