“When it comes to food, simpler is better”: My Global Pantry’s Susanna Bowers shares her low-impact living tips

Latest low-impact life reset
“Travelling by rail instead of by plane as much as I possibly can. I’ve become a sleeper train obsessive lately – besides being better for the environment, it’s so much easier and more comfortable, and you can enjoy the views along the way.” 

… and the one that has brought you the most joy
“Pickling my leftover vegetables before I go away on a trip – coming home to brilliant pink cabbage just makes my day.”

All-time top second-hand find
“A set of two Le Creuset crockpots for £75 on eBay. I’ll have them for life.”

Favourite walking route
“My daily pandemic walk still has a special place in my heart, it kept me sane when I was brand new in London while everything was shut down. Loop around Regents Park, walk along the canal at the top (look out for giraffes peeking out of the zoo!) and end with a kouign amann at Miel Bakery on Warren Street.”

Favourite planet-positive products
“Beans. All kinds. I really think they’re the future of food – they nourish our soil, they use so much less resource than other protein sources, they give us the fibre most of us are lacking, and they taste delicious once you know how to cook with them properly. It took me way too long to realise this, but I’m fully bought in now.” 

Most beautiful cycle journey
“I’m sadly not much of a cyclist (yet) though it seems like everyone around me is, so I’m working on getting over my nerves so I can stop missing out. If you have any tips for getting comfortable on a bike in a busy city, or beginner-friendly route ideas, please let me know.”

What’s your most joyful weekend moment
“Getting to hang out with my friends who live too far away to meet up with on a weekday evening.”

Plant-based dish of dreams
“It’s incredible how much flavour we can draw out of simple produce, and I don’t think a lot of us take enough advantage of this yet. I developed my courgette pasta recipe around this idea – it’s inspired by spaghetti alla nerano, but I like to grate the vegetable to maximize the opportunity for caramelisation, and then use its bright green juice for a boost of freshness. It’s so creamy once you add the liquid that you don’t even need cheese, but no judgement if you want to throw some in there anyway.

Serves one

INGREDIENTS

• 2 medium courgettes (~350g)
• 100g pasta
• 1 lemon
• 1 tbsp butter
• 10-15 leaves fresh basil
• Salt
• Olive oil

METHOD

• Slice off the tough end of the courgette, then use the large holes of a cheese grater to shred the rest of the vegetable fully. Put inside a thin cloth with a pinch of salt, mix gently, then put the whole cloth in a bowl. Set aside for 30 minutes.
• After 30 minutes (or more), squeeze the grated courgette through the cloth, collecting the excess green liquid in the bowl below. Be aggressive here, you want to remove as much moisture as you possibly can. Set aside the green juice for later.
• Get the pasta started cooking in generously salted boiling water. Meanwhile, add 2T olive oil to a skillet on medium heat and then the squeezed-out grated courgette. Stir, making sure all of the vegetable bits get in contact with the oil. Once it’s all sizzling nicely, leave it alone to fry for 15 seconds, then mix to let more pieces touch the hot surface of the pan. Leave alone, stir, repeat, until the whole mixture is golden brown. If it seems like it is on the verge of burning, turn the heat down, and if that’s not enough, add a splash of pasta water.
• Once the pasta is al dente (still slightly tough in the middle) and the courgette is fried to golden brown, add the pasta to the skillet. Pour in about a quarter of a cup (60ml) of the reserved green courgette juice, plus a splash of pasta water. Toss through the pasta, and a sauce should begin to form with the vegetables. 
• Add the zest of half a lemon and chopped fresh basil. Squeeze over the juice of half a lemon. Continue tossing through the pasta, and if it isn’t saucy enough yet add another splash of pasta water. 
• Add 1 tablespoon of butter, toss through until melted, and taste – add more salt or lemon if needed. Enjoy.”

Song that lights you up and the story behind it
“Anything by Maggie Rogers, I’ve been lucky enough to see her in concert a few times, and listening to her always reminds me of those moments with the friends that introduced me to her in the first place.”

The independent coffee shop that makes you happy
“Paradox Coffee in Netil Market. I love to sit in the little nook with one of their fantastic specialty coffees and a bagel from Paulie’s a few steps away, and watch the market buzz. They’re also a design studio and a hub for small maker goods – really just a lovely combo of things all in one tiny space.”

Second-hand store or market worth a mooch
“I recommend a crawl through the charity shops along Kingsland Road in Dalston, I’ve had some great finds over the years on this strip.”

Causes you give to every month
“World Central Kitchen and the ACLU.”

Low-impact living podcast you’d recommend
“Maybe not primarily about low-impact living, but I love The Happiness Lab by Dr. Laurie Santos. She’s a psychology professor at Yale who shares stories and research about what truly makes us happy – spoiler, it’s not having more stuff.”

Other podcasts that lift you up “Radio Cherry Bombe interviews amazing female chefs, entrepreneurs and creatives changing the face of the food industry. It’s my goal to be one of those inspiring guests one day!” 

Fave book that inspired you to make a change…
“Four Thousand Weeks by Oliver Burkeman is sort of the opposite of a productivity book, it talks about embracing our limited life span and filling it up with people and activities that hold real meaning. I was already in a phase of burnout in my corporate career when I read this, and it definitely contributed to me making a more serious pivot towards food.” 

 and film and/or TV series you love
“Chef’s Table is such a gorgeous testament to people rethinking the way we create, eat and socialise. Even if you somehow don’t care about the food, the jaw-dropping scenes and stories will keep you hooked.” 

Person who inspires you and why
“Anyone who takes a chance to pursue something they’re passionate about, especially in creative fields. I’ve had only a taste of that so far, and the amount of courage and self-belief it takes to share your work-in-progress ideas publicly before ever knowing if you’ll be successful is insane.”

Quote to live by and who said it
“‘Salt, fat, acid, heat,’ Samin Nosrat. I literally think about this every time I make a meal, it’s the formula for simple but excellent food.”

What gets you every time “Slurping up perfect tomato pasta.”

Who is your planet-positive hero
“Robin Wall Kimmerer changed the way I think about our relationship with plants and the earth.”

What is love
“Embracing all versions of you – weird, successful, flawed, in-progress, ever-changing.” 

Which issue do you care most about changing?
“Equal rights and opportunities for everyone. Women, immigrants, people of colour, LGBTQ+, no matter what. And climate change!”

Do you have a message you’d love to share with the collective?
“When it comes to food, simpler is often so much better – for the planet, for our health and for taste. Pick a few high-quality products to splurge on (olive oil is a great one) and otherwise just pack your plate with whatever produce is in season.”

Check out My Global Pantry on Instagram and Substack now. Find lots more low-impact living tips in The Planet Positive Edit, the free BRiMM newsletter, and over in our Journal