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.
Jen says
1. Dietary restrictions – gluten, cane sugar, kidney beans, oranges, preservatives and additives, soy sauce
2. Avoid tomatoes and vinegar (except apple cider vinegar)
3. I find entree recipes the most useful.
4. I use the entrees section the most in a cookbook.
5. To me, healthy food is food made from whole foods with minimal processing (no added preservatives or chemicals). Basically, healthy eating requires shopping from the outer aisles of the grocery store (fruits, vegetables, meats, fish, and plain yogurt with active cultures). There’s hardly a time when I will go down the aisles of the grocery store where the pre-made food can be found (only when I purchase rice or other grains).
6. I’d love to see recipes for condiments that one can make at home that don’t contain white sugar, vinegars other than apple cider vinegar, preservatives, xanthan gum, etc. Condiments such as mustard, ketchup, relish, thai curry paste, chilli sauce, etc. I’d also like to see more salad dressing recipes that don’t contain vinegar. Thanks!
Catherine M says
I’m hypoglycemic & have arthritis so I follow paleo fairly strictly.
No dairy, vinegars/pickled condiments, grains, fatty meats, no legumes & low sugar
I would really love casseroles, one pot dishes, slow cooker but especially salad dressings & dips. I’m truly bored with what I have now and always looking for more options.
Your recipes have been a godsend, especially the nut butter recipes bc they feel like “real” baked goods or breakfast foods (paleo breakfast bar is my go to).
Thanks!!
Kathi says
I have to eat dairy and grain free, so follow a Paleo diet. I would like a recipe or two of scones, preferably with fruit. I love your recipes and applaud you for taking the time to create the recipes and then sharing them. Thank you.
michelle edsalll says
What, if any, are your dietary restrictions?-YEAST, GLUTEN, COW DAIRY, GRAINS
Are there foods you are not allergic to that you avoid? REFINED SUGAR, USE EGGS OCCASIONALLY
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? BREAD, SIDES
Of the cookbooks you own, which sections do you find yourself using most frequently? CUPCAKES AND COOKIES
What is your definition of “healthy food” GREENS, COCONUT OIL, WHOLE FOODS,
If you could ask for one thing in a cookbook, what would it be? A STELLAR INDEX
Bethany Marshall says
I have just recently stumbled across your blog and checked out the almond flour cookbook from the library-will definitely be buying it! In a new cookbook I would like to see some dessert recipes with other natural sweeteners other than just agave.
Currently I am GF. WOuld like to see more cookbooks with recipes for healthy eating on a budget. Quick meals. Main Dish bean recipes. Low-glycemic index recipes.
Karen Cappello says
I have to pack a gluten free lunch every day and get tired of eating last nights leftovers. Salad in the winter is not appetizing especially after an outside duty. (I work at a school) I would love some gf lunch recipes.
Kristi says
VEGAN, whole, pure foods. Include desserts, entrees, breads. Photographs always draw my attention. Unique recipes not to be found in every other cookbook. Mmmm…good luck!
Jessica Hoopes says
I would love to see Candida friendly recipes! Have you ever used the sweetener Lakanto? It’s made from the Luo Han Guo fruit, and has no glycemic effect, so it’s ideal for diabetics and those who have to restrict any sweetners being honey, agave etc.
Cup for cup it measures like sugar but is soooo pricey, but I would love to participate in dessert even while I have to adhere to the Candida protocol!!
Myra Horst says
1. Grain-free, Sugar-free, Low-glycemic, All-raw-dairy
2. Soy products
3. Dessert and baking recipes are hardest to find. Many entrees and sides can be found or altered slightly, but baking is difficult because substitutions are not easy and do not yield comparable results. Also recipes for meats because we were vegetarian for a number of years, and so as I grew as a cook, my “meat skills” didn’t keep up!
4. Salads, soups, cookies
5. Minimally processed, natural, organic, free-range and grass-fed, locally grown, seasonally eating as much raw foods as possible
6. I like ingredient-driven cookbooks that focus on seasonal foods (and not just vegetables and fruit – meats and dairy are somewhat seasonal, too!)
What I like in a cookbook:
– I like simple recipes with small ingredient lists that focus on the unique flavor of an ingredient. How to do something well.
– Conversely, I also like new experiences, flavor combinations, textures and techniques.
Barbara says
I would LOVE a new cookbook from you!!! Your others are divine :-)
My dietary restrictions: all grains, quinoa, lentils, and all foods high in oxylates.
Foods I avoid: sugar
Useful recipes: Sauces, because they can add so much flavor to anything.
Sections I use: it used to be desserts, because I was trying to figure out how to live GF. But now, it’s more about adding variety with my vegetables.
Healthy Food: if you don’t have to read the label to know what’s in it, then it’s probably healthy. Or, if was recently alive and you still recognize it’s original form.
If I could have one thing in a cookbook: a book focused on the ingredients as opposed to the final product. For example, if I have an abundance of leeks in my CSA – what’s something NEW that I can do with them? I don’t care if it’s a salad, a main dish, or even dessert. If it uses leeks, I’d like to try it!
Candace says
I’d love to see something that doesn’t include agave nectar. Love your recipes, but often have to adapt. What about quick and easy gluten-free meals — with a paleo premise? Cooking during weeknights for a child that has celiac is a challenge, especially when both parents work. Making the evening cook time easier would be so helpful — especially when we can still use whole food ingredients, meaning fruits/veggies/proteins that aren’t loaded with all that bad stuff.