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.
Saundra says
I’m finally getting around to commenting on this request. Although you have already had hundreds of comments and requests so far!
I have several autoimmune diseases so i eat very strict. One is celiac which is how I first found your blog. I would love to see more ideas which do not use shade plants. I’ve cooked with tomatoes, potatoes, and peppers my entire life and it is a struggle to come up with recipes that do not use them. The paleo diet uses way too much red meat for me. It (red meat) is too hard on my system. So other paleo choices would be great. I am not entirely paleo. I eat mostly around food sensitivities as they relate to autoimmune problems.
Love your other two cookbooks and use them regularly.
Stephanie says
I recently discovered that I’m allergic to dairy (goat’s milk and hard cheddar are ok in moderation), eggs, baker’s yeast and spelt. Although gluten’s not an issue for me, I’ve loved the recipes on your site since before I was diagnosed,and now they still address most of my needs!
I would love to see a cookbook with more main courses and sides, similar to your website, and a section on slow cooker, make-ahead or freezer meals would be great!
A definite must in any cookbook I buy is a photo to go with each recipe!
Elizabeth says
I have been looking high and low for a beautiful cookbook that addresses candida. All the websites I find on the subject are just large databases of recipes that look like they were constructed in the 1990’s. No pictures, nothing that makes the diet look appetizing. People who suffer from candida NEED to see the beauty of a sparse, albeit temporary diet. A cookbook that is low-carb, grain-free, sugar-free, dairy-free, fruit-free, bean-free, potato-free, basically comfort food free is a challenge I KNOW you can undertake. When I first found your cookbook and website I cried tears of joy because I thought beautiful meals would have to be banished forever when I realized my family couldn’t handle grains. Now, I’m needing to take it a step further and do a candida diet to eliminate symptoms completely. I need more main dishes recipes. Casseroles would be great. More proteins with healthy fat recipes. I think you’ve done great serving up dessert recipes. Your two cookbooks are the most used and loved. My family’s favorite by far is your chocolate chip banana cake -OH MY GOODNESS!!! It gets requested for every birthday and special occasion. Basically, I’m thinking a main course cookbook would be awesome with an emphasis on candida-friendly recipes. I love paleo recipes but goodness they use a lot of fruit!
I know you can make a strict diet lovely! God Bless You Elana!
Carol says
Elana-I love your blog and recipes. Sorry I’m “tardy to the party” and responding. I would LOVE to see a cookbook from you about healthy meals for family. I know your cookbooks have grain free sweets …..but as a mom how do you feed a family with teens healthy meals- breakfast , lunch and dinner? What does a week of meals look like in your house? What snacks do you have for your “house full of kids”? Would love to see a cookbook from you like this! Thanks. Carol
Naila says
I have yet to find a cookbook that has recipes for starch free and sugar free baked goods, especially cookies and cupcakes. I love your previous cookbook recipes but they all have sugar (in the form of agave etc) therefore I have not been able to back all the yummy recipes you have posted. The almond flour and coconut flour takes care of the starch free diet I have but it does not take care of the sugar-free part.
Linda says
1) no grains, gluten, dairy, soy, nightshades, nightshade spices & starches, very starchy/high GI veggies, garlic, ginger, cinnamon, tumeric, yeast, mushrooms, and processed/refined sugars (only use honey & fruit as sweetners)
2) processed/artifical food; GMOs; sugar alcohols; also beans, gums, and raw veggies since my body doesn’t seem to process them well
3) portable snacks that travel well and require little to no refrigeration; veggies/sides; entrees; savory baking; hint of sweetness desserts
4) Paleo sides and fermentation recipes
5) Healthly food is whole, fresh, natural, organic, and not something that will cause distress or pain in my body.
6) a Paleo (grain-free, dairy-free, soy-free), low GI, no nightshade cookbook with pictures of the recipes
And thanks for asking Elana and for all the recipes you share! You are appreciated!
Samantha says
I have a wide list of things, but I think the toughest is the garlic/onions/alliums severe allergy paired with corn/gluten allergy. Plus a budget. Your cookbooks have been a great help with recipes that help with avoiding most grains which is awesome! Now I just need help with allium-free on a budget!
Kathy says
What, if any, are your dietary restrictions?
I am unable to eat cane and beet sugar or artificial sweeteners.
Are there foods you are not allergic to that you avoid?
I avoid wheat flour.
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
I second the idea of one pot and casseroles. Finding healthier, easy, and tasty ones are so hard!
Of the cookbooks you own, which sections do you find yourself using most frequently?
Side dishes/main dishes
What is your definition of “healthy food”
Uses primarily non-processed ingredients. Not extremely high in fat/sugar/salt (unless I’m making butter! ;)) Lots of vegetables, fruit, and meats.
If you could ask for one thing in a cookbook, what would it be?
Easy, healthy, and quick to make entrees. Food that I can easily freeze. Entrees for potlucks. (Please, no pies! There are enough gluten free pie recipes out there.)
Laura says
I would love it if you would include a section for “kids meals” It is so hard sometimes trying to come up with stuff my toddler will eat. He doesn’t have allergies but I like for him to eat like I do. And also I love pictures. I always find myself making all the recipes with pictures attached to them.
Alexei says
1. What, if any, are your dietary restrictions?
I can’t eat gluten (I have celiac), plus I’m allergic to broccoli, corn, dairy (all dairy not just casein), ginger, nutmeg, sugar cane (including derivatives such as molasses & brown sugar), sulfites, tomato, xanthan gum, and anything involving birch (e.g., xylitol, root beer, etc.). Because my gluten and corn sensitivities are so strong, no vinegars (other than balsamic and white wine vinegar) or pickled condiments.
2. Are there foods you are not allergic to that you avoid?
Artificial sweeteners, beans, MSG, soy (other than a little GF soy sauce), sugar alcohols, stevia, sulfites. Also anything with too much insoluble fiber – I can’t tolerate products containing large amounts of dates or other dried fruit, large amounts of raw vegetables, or gums such as xanthan gum, guar gum, etc.
3. Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
– Bread, entrees, sides. (I am currently working through your cupcake book so I’m good on dessert recipes for now). Also, recipes for “party food” such as dips, appetizers, finger food, etc.
– Recipes that taste good and appeal to people not on a restrictive diet – when I cook for friends I’d like them to enjoy the food, and not be able to instantly tell that the recipe is gluten-free because it tastes weird.
– Recipes that use simple ingredients and don’t involve 6 kinds of exotic flour (montina, teff, etc.) or obscure/weird sweeteners (stevia, lakanto, etc.).
– Dairy alternatives. E.g., how to make a “cheezy” sauce without dairy or weird yeast. Recipes for nut-milk yogurts, sauces and ice creams.
4. Of the cookbooks you own, which sections do you find yourself using most frequently?
Bread, desserts, entrees, sides.
5. What is your definition of “healthy food”?
Minimally processed foods, without hydrogenated fats, pesticides or artificial ingredients such as sugar alcohols, MSG, added sulfites, etc. If a packaged food, must have a short ingredient list that is understandable to a 6-year old. Sweetened with agave, honey, or fruit juices. Colored with vegetable extracts.
6. If you could ask for one thing in a cookbook, what would it be?
Gotta ask for three things:
a. Appearance: please a lay-flat binding. Love your existing cookbooks but I have to use multiple binder clips and a bookstand to hold them open while cooking.
b. Content: simple recipes that involve only a few common ingredients that are easy to find and stock. E.g., your cupcake & almond flour cookbooks. Also little or no use of processed foods such as store-bought condiments.
c. Substitution guidelines for recipes. E.g., I don’t do stevia, so how much granulated beet sugar or agave nectar is equivalent, and how much liquid do I add/subtract from the recipe to make it work. Or can I use sorghum instead of soy flour. Or how do I substitute unsweetened chocolate for chocolate chips. Etc.