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.
Anonymous says
I will answer your questions in order:
1. I must eat gluten free.
2. I avoid fish, because I don’t like the taste. Except for tuna, and I am allergic to shellfish.
3.The recipe I would find most useful is one for gluten-free baked ANYTHING. Baked goods are the hardest to master gluten free. Other recipes, such as side dishes and mains are not useful to me as I have a thousand other such ones at home and these can be easily modified to suit my diet.
4.The sections that I consult in my own books most frequently, are the main dish recipes. but since I have so many, I would not go out of my way to purchase another book containing main dish recipes.
5. A healthy food is one that keeps my body in good working order, keeps my sugar level and cholesterol at healthy levels. A healthy diet would include healthy, whole grains, fruits and vegetables and no refined sugars.
6. I would dearly love to know the HOW of certain things. I have many dessert recipes at home (old favorites) that I would love to convert gluten free, but I don’t know how. I would love to know your formula or secret of changing an unhealthy gluten filled dessert into a healthy gluten free one. I think a chapter should be devoted to this.
Anne says
Thank you for everything you do and for asking this question. I don’t buy cookbooks any longer, because there are usually only one or two recipes I could use. I have been vegetarian since 1970, but since reading your blog, I have been trying to add more high quality protein like eggs to my diet. I also eat dairy products and nuts. I try not to eat beans unless that is all that is available. Within the past 10 years I have gradually eliminated grains and nightshades for health reasons. I try to avoid sugar and love your recipes with honey or agave. Although I realize the health value of coconut oil, I usually use butter in your recipes. When I really want something rich, I make your banana bread in a brownie pan instead of a loaf pan, add pecans and/or walnuts, use butter and a little more agave than you call for. When it comes out of the oven, I put it back in with a tiny bit of butter and honey or agave on the top, just til it melts. That makes me feel like I’m eating something very decadent. The rest of the time I follow your recipes just as you wrote them.
Thank you again!
Tina says
I would love recipe’s using Stevia as the sweetener. Stevia is bit tricky to bake with.
I would like to thank you for all of your hard work and dedication, it is so appreciated in our home…..
e4hand says
I am doing a cross between Paleo and SCD so I avoid all grains and all sugar. I don’t eat cheese since it causes problems. I will do some dairy, but only if I’ve cultured it for 24 hours (i.e. kefir, yogurt, etc). I always find main meals the most helpful and sides of course. The section of my favorite cookbook that I use the most is on fermenting. I like to ferment or soak just about everything, including nuts. I find this really helps in digestion.
hope says
I’d love to see a savoury cookbook from you. My preference would be paleo, especially if it was nightshade free and low oxalate. I’m most interested in entrees/main meals. Particularly slow cooker or one pot recipes.
Thanks so much for this blog – find it totally inspirational and even your approach to food is just want I was look ing for.
BTW, I’d also love to see an ipad app from you… I’ve been looking at nom nom paleo’s but debating the cost – yours I’d grab without quibbling ;-)
emily says
school lunch ideas
Quick and easy dinners
Kid friendly
Gluten-free, soy-free
make ahead or freezable casseroles
Linda Germanetti says
I frequently use your Almond Flour cookbook and am now also trying cooking with coconut flour. I am not only gluten intolerant, but also sensitive to soy, corn, dairy, yeast & SOMETIMES eggs. I tend to overdo the Lundberg wild rice cakes and find that I can only tolerate them every few days. I am able to eat goat cheese.
I am not a vegan and do eat pork and sometimes chicken and beef because I have difficulty getting my protein from legumes. I am really interested in your Paleo way of eating because I think being totally grain free would be so good for me.
I am hypothyroid, have fibromyalgia and 15 years ago developed autoimmune hepatitis. When I avoid all sugars, I have no fibro symptoms and I tend to eat more greens than animal protein.
I think you are an incredible role model and look forward to your next cookbook. Thank you from all of us who strive for good health through good eating.
Jane says
Hi Elana,
Thanks for all your imaginative ways of eating deliciously that also leave my body feeling nourished!
I’m sensitive to gluten, cow dairy, soy and corn. I also avoid as many processed and GMO foods as possible.
What I would love to see would be exciting vegetable based entrees that use a bit of meat. This is always my formula when making dinner :). I’m certain you could come up with some inspiring new combinations!
I’ve also loved your raw and smoothie/juice recipes. The greena colada…omg. I think this aligns with others’ suggestions for seasonal recipes–summer is a great time for me to get those raw nutrients in.
Thanks a million and enjoy the creative juices flowing!
adeptus astartes says
I seem to be unlucky in that I am affected by most of the restrictions people seem to get.
Dairy, Eggs, Soy, Gluten, Fats from red meats seem to affect me also, along with most sugar I have tried (I haven’t thoroughly tested this one as much as others.)
I only recently realised I cannot eat even Gluten-Free oats.
Flour I have tried bothers me also.
I have not yet tried Almond flour so I will get on that.
My main wish would be some sort of bread, the problem being even the ones that are free from everything else seem to still contain egg (as you would expect).
The Paleo diet on this site looks perfect for me except for the inclusion of eggs in most of the breads.
Thanks for your time.
Vicki says
Cookbook
grain free
and
sugar free
soy free
corn free (grain)