This is a post about you, not me. Along those lines, I have some questions, I want to get to know you better. To find out what you like, and also what you need.
Why? I’m thinking of writing another cookbook. For the past ten years, I’ve had cookbook writing on the brain. And in the past four years I’ve created two of them. Now, I’m entertaining the idea of writing a third book. If I do, I’d like it to be of benefit to my readers. So here are my questions:
- What, if any, are your dietary restrictions?
- Are there foods you are not allergic to that you avoid?
- Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
- Of the cookbooks you own, which sections do you find yourself using most frequently?
- What is your definition of “healthy food”
- If you could ask for one thing in a cookbook, what would it be?
Feel free to answer all of the questions above, or just a couple. I’m really looking forward to hearing from you, and getting to know you a little bit better.
I will (as always) read each and every comment left below and while there may be competing requests and wishes, I will do my best to incorporate them into my future projects.
Iona Russell says
I will definitely look forward to the new cook
Book by you. I am allergic to gluten and I also prefer to eat a paleo diet but including legumes. What I would like most would be recipes that stand out, and stand alone. When other cookbooks state to be gluten free for example and then include recipes that obviously do not include gluten to begin with, like chicken salad, it is frustrating. We want Recipes that we won’t find in regular cookbooks. I’m personally not interested in sweet things so prefer books not to be more than 25%. Good luck with this venture.
Kelly says
1.What, if any, are your dietary restrictions? Me: Dairy/egg Kids: dairy and gluten
2.Are there foods you are not allergic to that you avoid? I avoid wheat/gluten, we also avoid soy. I try to follow a Paleo-style plan.
3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? Probably paleo style entrees, sides and desserts.
4.Of the cookbooks you own, which sections do you find yourself using most frequently? Entrees…
5.What is your definition of “healthy food”? I follow a Paleo version of Weston A Price/Nourishing Traditions…so grass feed/wild meats, organic fruits veggies…very low sugar, fermented foods. I try to think traditional eating.
6.If you could ask for one thing in a cookbook, what would it be? The index is well organized so you can find whatyou are looking for. Pictures of every recipe. Serving size AND amount the recipe serves.
LOIS says
What, if any, are your dietary restrictions? NO GLUTEN AND I AM A VEGETARIAN — NEARLY A VEGAN.
Are there foods you are not allergic to that you avoid? EGGS, MOST DAIRY.
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? BAKED ITEMS, SINCE THE PROPORTIONS ARE MORE “SCIENTIFIC”, WHERE COOKING , FOR ME, IS A MORE INTUITIVE AND EXPERIENTAL PROCESS.
Of the cookbooks you own, which sections do you find yourself using most frequently? BAKING
What is your definition of “healthy food” LOW FAT, NO/LOW SUGAR, NO ANIMAL PRODUCTS, FRESH INGREDIENTS, BALANCED NUTRITIONALLY
If you could ask for one thing in a cookbook, what would it be? INCLUDE PHOTOGRAPHS! I NOW ONLY BUY COOKBOOKS WITH PHOTOS OF THE FINISHED PRODUCTS.
GOOD LUCK! THANKS FOR ASKING FOR INPUT.
LOIS says
I FORGOT TO ADD: I DO NOT EAT CHOCOLATE. WHEN YOU PROVIDE DESSERT RECIPES WITH CHOCOLATE, I TRY TO MAKE THEM WITHOUT THIS INGREDIENT (SOMETIMES IMPOSSIBLE). I HAVE BEEN SEARCHING FOR CAROB CHIPS THAT ARE ALSO GLUTEN-FREE BUT SO FAR ONLY COME UP WITH GRAIN-SWEETENED VERSIONS AND THEY ARE OUT. ANYONE OUT THERE KNOW OF GLUTEN-FREE CAROB CHIPS?
Jonathan says
You have a lot of great, healthy, simple recipes! Unfortunately, I do not do well with almonds.
My main allergy is to gluten, but I also react badly to sugar, cocoa, millet, almonds, and soy. I try to avoid all sweeteners except stevia, xylitol, non-GMO erythritol, and lo-han guo extract. I would love to see recipes using these sweeteners only!
Other dietary restritions are: dairy (except ghee, and a little butter), white potatoes (red-skinned in small amounts are OK), tomatoes, fruits (except the very low-sugar fruits), refined oils/fats. I do eat some grains like quinoa, amaranth, buckwheat, corn, and basmati rice. Another VERY important feature I incorporate into recipes I make is PROPER FOOD COMBINING. I follow the Body Ecology Diet principles. So, if I would get a recipe book, I would want it to follow proper food combining principles in most or all of the recipes.
If a recipe book would not be according to these specifications, I would probably still buy it if the recipes were easily converted to these specifications.
I love vegetable dishes and healthy dessert recipes!
Emilie West says
1.What, if any, are your dietary restrictions? No dairy or gluten due to intolerances
2.Are there foods you are not allergic to that you avoid? avoid sugar, but occasional agave for a sweet treat. Generally low meat for health, avoid processed fods
3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? Quick to make entrees, desserts, tasty veg dishes and portable snacks
4.Of the cookbooks you own, which sections do you find yourself using most frequently? Entrees
5.What is your definition of “healthy food”, Not processed, natural ingredients as you would find in nature, no additives
6.If you could ask for one thing in a cookbook, what would it be?
Quick and easy dinner recipes that look and taste good enough to serve to guests
Pat says
Hi Elana,
Thanks for asking!
The most useful cookbook would be breads, crackers, etc. Without sugar or any kind of sweetener, without grains (of course) or other starchy ingredients (or minimal like arrowroot or tapioca, no dairy, xanthan gum or legumes. Mostly nuts, seeds, oils, salt, spices, eggs and the like. Would love to see what else you can come up with.
I love the breads in your GFree Almond Flour cookbook. Would love to have more!
Pat
briita says
Restrictions are corn, wheat, most dairy (can do butter and yogurt), tomatoes, soy, and refined sugars.
I think I find the baking recipes the must useful, I do allot of our main dish cooking using spices and techniques I am familiar with, but haven’t spent enough time to learn baking ratios to figure it out on my own. I really love your baking recipes because they aren’t full of strange ingredients our a huge ain’t of different flours.
I think my most often used recipe is your chocolate Chip scone recipe. I have altered it so many times based on what flavors I am craving our the ingredients I have on hand, and it turns our great every time(my favorite is to leave out the chocolate chips and add white chocolate chips and frozen blueberries!)
I really like recipes that give you a starting point and allow for creativity. I don’t know if that was ever a thought when the chocolate Chip scone recipe was designed, but I am so glad that I can use it like that. So I would love to have more recipes like that.
I just want to end with a huge thank you for all the energy you put into this blog and your cookbooks, they are greatly appreciated!
carmen butler says
You are one of my very favorite people – even though I’ve never met you. Too much? Honestly. I mean it. When I found your cookbook several Halloweens ago it changed our whole outlook. No more allergic-food ‘compromises’ because it was the holidays just to feel perfectly horrible for the next week. We now have staple cookie, chocolate cake, candy and muffin (pecan pie cupcake w/o frosting) recipes.
Our definition of healthy food is real, nutrient filled food that will not make us feel crummy after we eat it.
We have a bit of a long list of food allergies. One son is allergic to wheat, corn, rice, milk, soy and peanuts and sensitive to sugars and potatoes. The other son is allergic to tree nuts and sugar and sensitive to some other foods, especially the fakey kinds – like the coloring in mac and cheese mixes and foods like that. I have been insulin dependent for seven years and due to nerve damage I do not digest meats, veggies well. I seem to be allergic to corn, potatoes, milk and wheat.
The foods I find myself looking up on your site are actually savory ones. A cookbook with meat dishes in it would be excellent. What I really need help with is vegetables. Especially the interesting ones like Kale and various other greens. I have absolutely no clue what herbs? spices? to use with veggies. I get tired of picking up the bags of broccoli/cauliflower/carrots and steaming them. I do not steam them to avoid fat. I just really don’t have a clue what else to do with them.
There are some things that I hope you do not change. I appreciate the balance that you seem to have found with your books/site. You do not assume that we are clueless and yet you explain each step in clear language. Please keep that up. I also appreciate the simplicity of the recipes. I appreciate that you stick to whole foods but try new sweeteners and such as they come along. I also am glad that you have a focus on health but you respect our sweet tooth.
Thanks for all the recipes so far. I am looking forward to your next cookbook. I promise to pre-order it as soon as you announce it.
Tamara says
Hi Elana,
Thank you for providing such a wonderful resource for healthy cooking. Here is my vote:
1.What, if any, are your dietary restrictions? I am doing my best to live a primal lifestyle.
2.Are there foods you are not allergic to that you avoid? I avoid all processed foods, grains, sugar, agave, most oils (except coconut, olive and nut oils).
3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? I love good snack recipes and recipes that taste like it’s glutenous original.
4.Of the cookbooks you own, which sections do you find yourself using most frequently? I use Mark Sisson’s cookbooks often. It is very easy to find Paleo cookbooks, but extremely difficult to find Primal cookbooks. I believe that raw dairy is very beneficial, but it’s so hard to find recipes that use it. Another Primal cookbook would do extremely well. There are thousands and thousands of “Marks Daily Apple” followers, but so far he’s the only cookbook author of Primal foods.
5.What is your definition of “healthy food”? Animals and animal products from those who are treated as they were intended and who die without pain or fear, eggs, nuts, good quality oils (coconut, olive, nut oils), fresh organic fruits and vegetables, and the list goes on.
6.If you could ask for one thing in a cookbook, what would it be? Primal foods. Include dairy once-in-awhile. Use of fruits and vegetables. Incorporate other nut flours. Variety. Quick and easy. Child-friendly. A go-to cookbook for any meal. I guess that’s more than one thing, but it would be so great to have.
Thank you again. I can’t wait for your new cookbook. I will be the first in line ;- )
adriane says
What, if any, are your dietary restrictions? paleo, and almond free recipes would also be great as my mom is allergic to them
Are there foods you are not allergic to that you avoid? legumes, agave
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? all. you’re dessert recipes are fabulous!