Foreword

I.

If there is one thing I have realized about food is that it is deeply personal and an intimate experience. Cooking and eating has become a way of life rather than solely for necessity or pleasure. Food can heal, appease, tempt, persuade, provoke, and offend. It is rooted in our habits, beliefs, and can speak volumes about who we might be as an individual.

II.

The objective is not to define what and how nourishing a healthy lifestyle is supposed to look, taste, or be like, because that is different for every person. A way to help achieve this is to omit where possible, from mentioning words such as “gluten-free”, “vegetarian”, “vegan”, “organic”, “natural”, etc. in an effort to not make or perpetuate definitive blanket statements.

Instead, I want the individual to make a decision about what he or she chooses to eat by getting into the kitchen and trying it for themselves—no expectations, no pre-conceived notions, just an open mind and a generous appetite.

III.

The approach will begin with the basics. The basics will touch upon recipes and guides on how to make common fridge and pantry items you will likely already have such as all-purpose flour, butter, eggs or milk but made to be gluten-free, vegetarian or vegan. By learning about our food and its benefits through cooking, we inevitably form new habits. Doing so will help you get comfortable in the kitchen to confidently elevate the basics and turn them into delicious, nutritious, and wholesome dishes you can feel good about.