Comfort food and heart health aren’t often mentioned in the same breath, but Nerida Calyx is on a mission to change that. A long-time vegan and passionate home cook, Nerida knows the emotional pull of hearty stews, warm pastas, and creamy soups. “Especially when the weather turns cold, we crave warmth—emotionally and physically,” she says.
But she also understands the importance of cooking with long-term health in mind. After her mother’s heart surgery, Nerida started looking at her favorite comfort food recipes with new eyes. “I wanted to find a way to nourish the soul without hurting the heart,” she explains.
The result? A kitchen filled with plant-based ingredients that are as healing as they are satisfying. Instead of butter or cream, Nerida uses cashew blends for creaminess. Salt is minimized by leaning into bold herbs, spices, and fermented additions like miso. Fiber-rich legumes and whole grains anchor most of her dishes, making them filling and heart-supportive.
Nerida emphasizes that you don’t need to sacrifice flavor to eat well. Her lentil and mushroom shepherd’s pie, for instance, has become a favorite even among her non-vegan friends. “It hits all the same notes—savory, warm, deeply comforting—but it’s lighter and better for you.”
By rethinking comfort food, Nerida has found a way to care for both the body and the heart—without giving up the cozy meals she loves.
