Charred Calçots with Romescu Sauce

Cooked Foods, Romesco Sauce, and Finding Freedom in Food

Food can be so much more than just something to eat. It’s culture, connection, joy, and sometimes even a little bit of healing. Today, I’m sharing a recipe that beautifully combines all of these things: Calçots with Romesco Sauce, a dish that feels like a warm hug from Catalonia. But as much as I’m here to tell you how delicious this recipe is (trust me, you’ll want to make it!), I also want to share something deeper about the role cooked food has played in my journey toward food freedom.

Now, let’s dive into a topic that’s close to my heart: cooked food.

In certain wellness circles, especially in the raw food world, cooked food gets a bad rap. There’s this idea that it’s somehow less “pure” or even harmful to your health. I used to believe that too. I thought that by sticking to raw food only, I could “perfect” my diet and, by extension, myself.

But instead of freedom, I found a trap.

I became so fixated on the rules—what I could eat, what I couldn’t—that food stopped being joyful. It became a constant source of stress and guilt. If I ate something cooked, I felt like I’d failed. And that guilt often spiraled into cycles of restriction, binging, and shame, leaving me feeling broken and powerless.

What I’ve learned through my healing journey is that food isn’t just about nutrients or rules. It’s about so much more. It’s about joy, comfort, culture, and connection. Cooked food doesn’t make you less healthy or less disciplined—it’s just another way of nourishing yourself.

For me, embracing cooked food has been a huge part of finding peace with food and with myself. There’s something grounding about a warm, roasted dish. It feels nurturing, both physically and emotionally, in a way that raw food sometimes can’t. Learning to let go of rigid food rules has allowed me to trust my body, honor its needs, and focus on balance rather than perfection.

Why This Recipe Matters

This recipe is more than just a dish—it’s a reminder that food can be joyful, flexible, and healing. Whether you’re eating raw, cooked, or somewhere in between, the most important thing is that you’re honoring your body and your journey.

So here’s your invitation: make the sauce. Roast the veggies. Let go of the rules that don’t serve you. Food doesn’t have to be “perfect” to be nourishing and delicious.

About Calçots

Calçots are a specialized type of green onion or scallion with a twist. Traditionally grown around the city of Valls in Tarragona, Catalonia, these elongated, slender onions have earned a special status, as they are designated with an EU Protected Geographical Indication. This means that only calçots grown in this specific region can be considered "true" calçots, granting them a geographic distinction similar to other gourmet products, such as Roquefort cheese and Champagne. Additionally, an annual festival, known as calçotada, is held in their birthplace to celebrate the harvest.

What makes calçots unique is their cultivation process. Farmers plant the onions close together and mound soil around them as they grow. This technique results in exceptionally long, tender, and mild-flavored stalks that boast a sweet, nutty taste.

If unavailable, you can substitute with small, tender leeks (or you can serve this recipe for romescu sauce with any other veggies or even bread)

Ingredients

For the Romescu Sauce:

• 3/4 cup raw almonds
• 3/4 cup raw hazelnuts
• 1 large onion, quartered
• 3 medium-large tomatoes
• 1-2 heads of garlic
• 2-3 dried sweet peppers (ñora peppers preferred)
• 1/3 cup olive oil
• 1/3 cup of Sherry vinegar or red wine vinegar
• Salt to taste
• 1-2 small slices sourdough bread (optional)

Instructions

For the Romescu Sauce:

1. Soak dried peppers in water until soft
2. Preheat oven to 180°C (350°F)
3. Roast nuts for 8 minutes until toasted
4. Roast onion, tomatoes, and garlic for 30 minutes
5. Remove seeds from soaked peppers
6. Blend together:
   • Roasted vegetables
   • Peeled garlic
   • Toasted nuts
   • Peppers
   • Salt
   • Vinegar
   • Olive oil
   • Bread (if using)
7. Add pepper-soaking water if needed to achieve desired consistency
8. Adjust seasoning with salt and vinegar

For the Calçots:

1. Grill calçots directly over fire until completely blackened
2. Wrap in newspaper to steam
3. Peel off charred outer layer before eating
4. Serve with romesco sauce for dipping

The sauce can also be used with other roasted vegetables like potatoes, carrots, parsnips, artichokes, cauliflower, or broccoli. Or as a dip or spread for bread even. It's absolutely delicious.