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.
Emilee Seeger says
1.What, if any, are your dietary restrictions?
2.Are there foods you are not allergic to that you avoid?
3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
4.Of the cookbooks you own, which sections do you find yourself using most frequently?
5.What is your definition of “healthy food”
6.If you could ask for one thing in a cookbook, what would it be?
1. I am gluten-free and attempt to not eat processed foods or too many gluten-free substitutes (often worse than mainstream foods for all their preservatives). Limited dairy. My gluten restrictions are due to slight numbers indicating the early stages of autoimmune Hoshimoto’s.
2.White sugar, fruit juice, high fructose corn syrup, store-made cookes, cupcakes, etc (even if gluten free they affect me negatively). Hormone-filled beef.
3. I’m not much of a cook. I love one-pot dishes that are packed with nutrition that I can make in a triple batch (the NYT Hefty Beef Borscht would be an example of this) so I can freeze and reheat. Other than that it’s desserts…for my once or twice a year baking. ha
4. The sections on doing your own processing (ie, homemade cream cheese via straining whey out of whole yogurt); sensitivity-specific desserts; and my favorite few recipes (see above).
5. Healthy food is that which is as close to its original form of life, not tampered with by modern additives, OR whole foods prepared in traditional ways to optimize beneficial fermentation to deal with indigestible aspects. Honestly, I think most foods grown in the 1800’s and earlier would fit this description. Raw milk from your own cow handled cleanly and prudently; vegetables grown, canned, or eaten raw or cooked; grass-fed beef without modern antibiotics or additional grain feed.
6. Ease in layout and instructions with lots of pictures of unusual steps (unusual for us who avoid cooking thus are not the best informed and don’t have mothers or grandmothers to consult about technique); simplicity of ingredients (a limited number and reliable nutritionally) and sources for buying them; and as many “free” recipes as possible–sugar free, dairy free, grain free. Thank you!
Rose says
What, if any, are your dietary restrictions? Gluten, dairy
Are there foods you are not allergic to that you avoid? Soy, processed sugar…I’ve been leaning toward paleo lately
Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful? I love how your use of almond flour, so I really end up enjoying all of your recipes!
Of the cookbooks you own, which sections do you find yourself using most frequently? In your cookbooks (and Spunky Coconut…you two are both my go-to’s!): baked goods/breakfast foods. In general: meats/entrees, soups, egg dishes.
What is your definition of “healthy food”: grain-,gluten-,dairy-,etc-free (paleo)
If you could ask for one thing in a cookbook, what would it be? Pictures of every recipe, “egg-free” in the index (not for myself, for family members), good soup recipes….oops, you said one! I’d like to see you do a paleo cookbook (although I have both of your cookbooks, I really like your first one best…more diverse!)
THANKS…CAN’T WAIT!!
Lo says
I would love a post about what it takes to feed Elana’s family for a week/month. There’s the initial investment of pantry stocking when you eat in a new way, but what are the longer term maintenance costs? This followed by a book of recipes with sample menus, related grocery lists and approximate costs would be worth every dime of the cookbook price.
I appreciate your money saving tips for pantry stocking and it’d be nice to have those in one place too.
It’s hard to get started on this journey, so an Elana 101 course would be great!
AR says
1. I avoid grains, legumes, and processed sugars. I try to make what I want to eat
2. I don’t have food allergies.
3. I really want recipes for comfort meals… soups, stews, casseroles… and then the things that could be served alongside them – breads, sides. I’ve also really wished someone would write a paleo/gluten free restaurant copy cat type recipe book – everything from olive garden pastas to burgers from red robin to dumplings at the local Chinese place. To eat healthy, I need to eat out less – and if I can easily make the things at home… well, better.
4. The cookbooks that don’t get much use are the ones that do not include a picture with every recipe – if I am going to spend money to buy a cookbook instead of googling or pinning or whatever, I want to see pictures. The other sections that I really like are the places where alternatives for the recipe are written to help give me ideas on how I can tweak it to make it my own. Lastly – I would love it if the cookbooks had a “made ahead” or “freezer cooking” bit of instruction so that I could prepare ahead of time.
5. I think healthy food is eating as natural and unprocessed as possible… meat, veggies, tubers, full fat dairy, nuts, seeds… bone broth, fermented foods… with enough flavor and good stuff to keep me excited and happy.
6. Pictures for every recipe.
Emilee Seeger says
YES!!
Donia says
I have thought and thought about this request (thus it being 2 months after your post!). I would love more cookbooks about Paleo cooking – perhaps with a bent toward families.
Also, as a specific recipe request, I would love if you would come up with an almond flour spaetzle. I don’t think almond flour would cooperate in many (or any) other pastas, but spaetzle seems like it would be do-able and fabulous. I’m sure anyone eating Paleo would love a noodle option (besides seaweed).
Thanks!!
Lori says
1. I don’t eat gluten or dairy, and I tend to avoid white potatoes and soy products. I don’t like to eat too many nightshade veggies. I also avoid sugar, xanthan gum, canola oil, pork, fried food, & Thai fish sauce!
3. Entrees are most useful to me. They need to be protein based and fairly easy (ie: I don’t want to de-seed and roast a chipotle pepper!) they also need to be not too spicy and kid friendly.
4. I use the entree section most frequently followed by the baked goods.
5. I like protein based meals (no tofu or tempeh) that are paleo inspired….I like beans but tend to avoid grains. I like lots of veggies (not just the nightshades) and seaweed.
6. I’d like a cookbook to have a crock pot recipe section, a section for foods that freeze well, a NS other hints for busy parents.
monica says
you are definetly missing the paloe diet book, is the best one for recipes check this blog http://thepaleorecipebookreviews.blogspot.com/ and convince yourself i just bought it right after reading the article.
Ken Lutes says
I’d like to see a pretty much unchanged 2nd edition of your cookbook, but with alternatives to any of the dairy products (I love your book, btw).
As at least one other reader responded, a few bread machine versions would be wonderful. I have a hot, non-AC kitchen and in the summer cannot bring myself to turn on the oven until, well, like today, in Denver, it’s in the mid-60’s (hooray for fall!).
I’m lactose- and gluten-intolerant and have been baking my own bread for eight years. I use a twin-paddle Zojirushi (single-paddle machines don’t mix my recipe well enough) for a recipe that uses 7 flours, including natural almond flour, and also yeast, xanthan gum, and eggs. I’m about to brave-up and double the amount of almond flour I use (to 1 1/2 C.), and eliminate the brown rice flour. That alone will significantly reduce carbs and increase protein. The loaf will still have potato starch and tapioca, sorghum, soy, and corn flours (a variety of flours provide a nice, tasty texture). The potato starch and tapioca carry empty calories (no protein–or dietary fiber), but not enough to concern me, when I’m only eating two-three slices a day.
I’m also considering experimenting with your Bread 2.0 in my machine–I’ll let you know the result, when I do.
Your recipes, with my own, provide me with a most satisfying balance of flavorful breads that have high nutritional value.
Thanks for all you’re doing to encourage a healthy diet!
Katherine says
Hi Elana
I try to follow a paleo-esque diet, but also have coeliac disease and fructose malabsorption- so can’t eat things like honey or agave and more than a small amount of coconut which makes things hard! I’m also not able to eat onion or garlic…. So things often need a lot of modification. Looking forward to seeing what you come up with!
Sara says
I follow GAPS and Weston Price. I would love to see a seasonal cookbook and learn more about what exactly you cook over a given week. There is so much coming out of your kitchen and I am curious what the whole week looks like (for many weeks over a season).
Second, a Jewish holiday cookbook would be fantastic!!
Thank you for all your wonderful posts and excellent books. We love your recipes!