There has been much talk in the media about wellness bloggers and food writers, so called ‘clean eating’ and what constitutes a person to be considered a food guru able to influence thousands of people on how and what to eat.
In the same way that fashion sells its products on a certain style of model, so the food publishing world appears to have taken to heart the idea that physical appearance counts for a lot more than scientific or clinical validity in many recently published healthy cookbooks. Books peddling the myths of alkaline diets and exclusion of whole food groups – carbs, dairy, gluten, sugar – make our blood boil.
Instead we prefer to fall back to the wise words of Michael Pollan.
‘Eat Food. Not too much. Mostly Plants’.
Eating real food, made from ingredients that would be recognisable to your grandmother.
It does not have to be difficult or complicated. Pierre and I both work, and juggle family life and cooking. A pretty website does not remove the daily struggle to feed family, to do it well and cost-effectively.
Things we have found to help are – a well stocked dry pantry, lots of pasta and turning refrigerator ingredients into pasta sauces or casseroles. Spices, herbs and sauces are another way we keep our food from getting bland or repetitive. Though with young children – who by their very ‘youngness’ prefer bland and repetitive food – this often means adding flavour at the end of cooking to adult portions!
Photo Credit: Johnny Miller, reproduced with permission from UK publisher, Jacqui Small.
A vegetarian chef of many years, she has worked across the globe with celebrities amongst her clientele. Chaplin has a formidable knowledge and appreciation of whole food, combining flavours and seasonality to create colourful, healthy meals for comforting, entertaining or everyday eating.
More than a cookbook, Chaplin guides the reader into a life of whole food – stocking your pantry, preparing seasoning mixes, fermenting foods, making nut butters and marinating goat cheese. A range of techniques that will make a diet based on natural and healthy ingredients achievable and remain interesting.
We have been inspired by this book to try out fermenting – making our own kimchi (Korean fermented cabbage) – and trying out some summer rolls (a recipe we have reproduced from the book here, with permission of the publisher).
At home in the Whole Food kitchen is an award winning book about eating well that is encyclopaedic in nature. A wide variety of recipes to suit you from breakfast to supper. Take time to work through the introductory chapters to set yourself up for a lifetime of wholesome and healthy eating.
Published by Jacqui Small in the UK, the book is available for £17 on amazon.
We have a copy of this book available to giveaway to a reader of Franglais Kitchen. To enter simply use our easy entry mechanism below!
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