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.
Linda says
1) Yes Wheat & Dairy!
2) Sugar, Flour, red Meats, Pork,
3) I use the G/F AF Cook Book 3to 4 times a week for Breakfast, Desserts Chicken, Fish, etc!
5) Organic, Fresh made from scratch, from local Farmers what ever is in season!
Do use some real Honey from the bee farms here in OR!
6) Would love to see more Vegetable Lunches & One Pot or One Skillet Dinners as well.
For the new Book please continue with the Photos and the Utensils and Baking accessories you are using extremely helpful!
Thank you in advance will be looking foreword to new cookbook!
Many Blessings!
Amy says
I am gluten free due to a wheat allergy and endometriosis. I like to limit my dairy and grain intake. My biggest request would be healthy, paleo style breakfasts, as I can never seem to figure those out. Thanks and good luck with your book!
Brenda D. Gaines says
I follow the Blood Type diet, which for me , a type ‘O’ is more like a Paleo Diet.
I avoid; Foods and supplements which contain lectins that interact with my cells.
I try to avoid most dairy, grain,soy, nightshades, pork, peanuts, and other foods that have been tested with type’O’ and found to have negative effects.
I like to eat fresh, local, organically grown fruits and vegetables with an emphasis on greens.
I garden and have some greens like kale year round.
I raise chickens so I have an abundance of eggs.
I am a bee keeper so I like to use honey instead of sugar.
I prefer grass fed beef, cage free chicken, wild fresh oily cold water fish.
I buy goat mozzarella cheese occasionally.
I use your Almond flour cookbook the most for baked things, or I google a gluten free recipe for a dish I’d like to cook.
I experiment with flour mixes including the almond flour, buckwheat, tapioca, Jerusalem artichoke, flax seed meal and rice flours. I’ve also tried sweet potato flour but it’s hard to find.
I miss the pasta casserole dishes I quit making since I stopped using tomatoes.
I’d like to learn how to make a paleo type noodle or dumpling that was grain-free and potato-free, and tasted good. Although I do like the seaweed noodles you suggested and I requested that my regular supermarket stock it, I have to drive a long way to a Japanese store to buy it.
emily stone says
casserole dishes without nightshades (tomatoes or peppers) would be good
Christy says
1) allergies: dairy, soy, egg, spelt, peanut.
2) I tend to avoid wheat, simply because most baked goods contain the items I’m allergic to.
3) Desserts and baked goods: for family occasions and celebrations. I also like your entrees.
4) How to cook meat… cause I’m horrible at it, and just learning.
5) ‘clean’ food – not a lot of prepackaged, and processed ingredients. Most of the ingredients are spices, oils, meats, veggies, or fruits.
6) A basic recipe, and then a followup section on different ways to modify it – or not. for example, Cupcake recipe, followed by info about which other alternative flours would work well, or wouldn’t. Also notes about how to replace eggs with different other items. Very specific information if the brand or refined/unrefined matters.
merry says
I love Miss Dahl’s Voluptuous delights. It touches on some gluten or at least wheat freestuff and is such a pleasure to read. I love the stories and pics. I made the stir fry over and over…
Sarah Theis says
1. What, if any, are your dietary restrictions?
We (my husband and I) have none, but we like to eat mostly all paleo and cheat every now and then with cheese, ice cream or bread/baked goods.
2. Are there foods you are not allergic to that you avoid?
White sugar, white flour, processed dairy products, processed snacks, artificial sweetners.
3. Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
Meat & Veggie Combos, soups and good meals/themes for entertaining guests.
4. Of the cookbooks you own, which sections do you find yourself using most frequently?
Chicken recipes and baked goods.
5. What is your definition of “healthy food”
Fresh produce, lean meat, nuts, no sugar, no processed food.
6. If you could ask for one thing in a cookbook, what would it be?
I like the idea of “eating the rainbow” and getting a little bit of everything God has created for us each and every day.
Kelly Eisenlohr Moul says
1.What, if any, are your dietary restrictions?
2.Are there foods you are not allergic to that you avoid?
No gluten/grain, am pitta-kapha and am slow-medium oxidizer, so try to keep fat content conservative. Try to avoid using any sweetener but stevia and manunka honey.
3.Which type of recipe (i.e., bread, salad, entrees, sides, desserts, etc.) do you find most useful?
I enjoy the wide variety of your recipes–probably the baked goods are most helpful, followed by entrees.
4.Of the cookbooks you own, which sections do you find yourself using most frequently?
I do not discriminate; any section that looks appealing.
5.What is your definition of “healthy food”?
One that my body truly needs. Something I feel good after eating.
6.If you could ask for one thing in a cookbook, what would it be?
Beautiful, color photographs for each dish.
Jolene says
Hi Elana,
I have one of your cookbooks and love it.
I have not been diagnosed with any allergies but suffer from terrible headaches/irritability which I have narrowed down to be causd by either coffee or dairy (I think! It is so hard to figure these things out sometimes!) I eat paleo, so avoid grains, especially gluten containing ones, and refined sugars. Right now I am also low-caring to lose weight so my diet is super finicky. I expect to start adding carbs back in soon.m
I am mainly looking for main meal ideas. This is the meal we like the most variety in. Breakfast, lunch, snacks etc are pretty much the same day to day. In a recipe book I prefer ones that have a photo for each recipe and accessible ingredients. I get most of my recipes from the Internet.
My definition of healthy food begins with produce in its most unprocessed forms, organically grown if possible.
Angela says
Hi Elana
Loved your first two books and look forward to your third!
I’d love more savoury baking recipes (bread type stuff)and chicken / salmon (I don’t eat red meat) recipes as well as dessert / pie recipes using stevia in particular.
I am gluten intolerant and avoid sugar and dairy.
I hope this helps!
Angela says
PS I forgot to add that I am nightshades free too, so I particularly like recipes without tomatoes, aubergines and potatoes (+ peppers!). Thank you!
MamaCassi says
1. Gluten-free. Also don’t purchase processed gluten-free products or ingredients, so basically, has to be able to be made from whole foods.
2. Yes, all grains except soured brown rice, and the occasional quinoa treat. I also don’t cook w/dairy, or legumes, and sometimes avoid onions/garlic/cruciferous veggies due to random indigestion that they can cause.
3. Desserts, treats, snacks, baked goods, and sometimes soups are the recipes i find myself looking up the most. I have meat and veggies down! and fruit is so easy.
4. Usually, the only cookbook I reference is ‘The Art of Simple Food’ since i’ve memorized the preparation details in Nourishing Traditions (and don’t care for the recipes at all) and usually am referencing something for dessert or as a treat for guests or holidays.
5. ‘Healthy food’ for me is something made with nutrient dense, real food ingredients that makes me feel good and also is satisfying and delicious. My quinoa chocolate cake is the ‘worst’ treat we have, but we keep going back to it b/c it feels good as well as tastes good. Your almond flour chocolate chip cookies are our other quick go-to and keep us smiling and get us through snacking and many pregnancies!
6. Simple ingredients. I never go out to buy that ‘one thing’ for a new recipe. If it’s not something I keep on hand (my kitchen is pretty stocked) like coconut milk, or organic sugar, or local maple syrup, or vanilla extract or almond flour, I won’t ever try the recipes. Coconut flour, jams, stevia, and many coconut products have hit the ‘impossible’ list since we can’t access them easily or afford to maintain them for a family of 6. We keep almonds on hand, and grind our own flour, and eggs, and good fats which i’m comfortable substituting. My favorite thing about this site (which is the only food site i follow, and have for years and years now) is the simplicity of ingredients and recipes. You gave us back desserts, and I will be eternally grateful.
Blessings and peace-