As I write this, we are a family without labels. We are not strictly vegetarian, vegan, paleo, coeliac, or anything else. Our story is that many foods which we all love—food which my son once loved—can cause him to feel ill and so, as the chef of the house I had to make changes. (At five years of age he didn’t wake up one day and consciously decide to dump the gluten, eschew the eggs, ditch the dairy and strike off the sugar.) Read more below
Watch a video preview of The Works
Featured video recipes, in order of appearance: Ginger & plum cake, Banana & cinnamon bread, Chickpea wraps, Bean thread noodle salad, Apple Galette Granola, Hot ginger & lemon drink, Sesame tofu nuggets with spicy peanut sauce, Chickpea dip with a twist, Chocolate milk, Pecan & apricot crackers, Cashew fritters, Tomato and basil tart, Probiotic elixir, Leek, pea & lemon risotto, Thai butternut squash soup, Pumpkin tarts, Organic ginger & orange truffles, Red pepper soup
These are recipes I have loved for many years, along with many new ones. To keep life simple, I have put in this book, The Works, all my vegetarian, vegan, reduced-sugar, and gluten-free recipes. These recipes are crafted with my whole family in mind so that we can all eat and enjoy them.
My love of food is constant, but my diet has altered over the years. For decades I was a vegetarian. I couldn’t eat an egg without gagging from the age of 10 to about 35, and I’ve done so many sugar detoxes I’ve lost count, even though I like sugar. These days I drive to the Jensens’ farm, right after they collect our organic eggs from their coop. I now choose to eat eggs, because I can, and because I enjoy the taste.
But, I know that food can be friend to some and foe to others, and choices can be taken away. It can be the difference between life and death and, in less dramatic circumstances, the difference between a good day and a bad day of discomfort, as is the case for my son. I learned to love his new diet and this whole new way of cooking. Now I am sharing it for those in the same boat: accidental vegans, gluten-freers, or anything you lost on the road to change.
Within this book, I hope you find a recipe or two that sings to you. I hope you never need to know about auto-immune conditions, Lyme, lupus, arthritis, irritable bowel syndrome, or any of the diseases that halt our well-being. I hope you and your family are blessed enough to cook and eat together and overall I hope you enjoy good health.
What others are saying about The Works
I really enjoyed reading through this book. It is very well-structured with a soft color scheme and cheerful photos that bring life to each recipe. I love how the recipes are using simple, minimal and wholesome ingredients, with instructions that are easy to follow, so you don’t need to be a seasoned cook to use this book. I highly recommend it to anyone who is interested in eating more healthfully and looking for nutritious recipes that taste incredible at the same time.
Mitra Shir, M.Sc., R.H.N. & Chief Nutritionist, Nutriholist
Finally, a colorful Vegan & GF cookbook filled with easy to follow recipes that are elegant, complete and delicious! Whether you’re following a gluten free/vegan diet for health purposes, or if you like to be health conscious and try an amazing treat, this book is your answer.
Kamelia Enzler – Fitness instructor, wellness coach, raising a vegan child.