Suzanne added, “If you get tired we can make a recipe and share,”and Tami from Nutmeg Notebook said “I would love to cook my way through this book with you! This could be a community project with lots of people making the same recipes each week and posting about it on their blogs or giving a review here.”
Kristin suggested, “Maybe once a week you could announce in advance a recipe and a day and we could all cook it and post here.”
Helyn posted, “Sounds FABULOUS! And if you get overwhelmed you can call on some of us other nutritarian bloggers to contribute recipes as guest posts! Count me in if you do that!!” Helyn’s Healthy Kitchen
I hadn’t considered this in advance, but now that so many of you are interested in participating on some level, here is what I will attempt to do:
(1) On Friday, I will write a short blog posting listing the recipes that I plan to make during the coming weekend and beginning of the following week. That way, if you want to follow along by cooking together and brainstorming how to make the recipes the best they can be, that will be an option.
(2) Anyone with a blog, or just a desire to participate, can submit a recipe review with original photos and I will most likely post the review. Reviews and photos can be sent to me at email@example.com. I would certainly welcome the help! I only ask that you answer the questions (or versions of them that apply to your household situation) that I have developed for the reviews (you can see a version of them here.) I can even remind everyone that I am open to that in a lot of the blog postings, that way, when the inspiration strikes, you can participate in the fun!
Lani asked if I could share the recipes from the book.
Claudia asked, “One thing I’m wondering about though is how you will decide what order to do the recipes in, or if there even needs to be an order. Personally, I would be interested in hearing about some of the Brussels sprouts recipes while the Brussels sprouts are actually available fresh and in season.”
I hadn’t thought about that until you asked. I will probably just start by making the recipes that appeal most to me, with an eye toward seasonality in my location (Cleveland, OH, USA). I will need to get going on some breakfast recipes and salad dressings a.s.a.p. because those are things that I will need to repeat daily. After I tackle some of those I will dive into soups (at the rate of one new one per week, I imagine) and other main courses (also at the rate of one per week). Desserts, well, I doubt there are too many recipes for those, and I will make the easy ones first and save the harder ones for parties and get-togethers.
Brongjoyj wondered, “I applaud you for even thinking about doing it. Would this mean you would only ever eat strict nutritarian as well? I would last about 3 days eating at that level of strictness, all the time &/or go batty (& drive my family up the wall) over such a regimen.”
My plan right now is to eat Nutritarian every day. As long as I am making these recipes, and I will double or triple batch as I need to, I should have enough to last for a few days or even a week in some cases, so it should be much easier for me to actually be a Nutritarian as I focus down on only cooking from this one cookbook.
“I bought the cookbook, but I’m not 100% on board with Dr Fuhrman. I’m more in the Dr McDougall/Engine 2 camp. For some reason, I always get the feeling that Dr Fuhrman is trying to sell me something and that kind of turns me off to him. I also find that some of the recipes seem a bit heavy on nuts.”
In general, I also dislike doctors who try to sell me things, especially things like supplements! But, in Dr. Fuhrman’s defense, most of his products are either books (which are well worth it IMHO), food products (which I never buy because I can source everything locally–but if you are unable to do that, I would buy his food products in a heartbeat!), or his member center privileges. Complicated websites and customer service outfits are very expensive to build and maintain, so I don’t begrudge anybody for charging for those services.
Maya wonders about the “fake cheese (like Fuhrman’s eggplant lasagna things.) Can you leave it out? Why does he put it in there? What is that stuff made of anyway?!”
If you think about it, 10% is really very, very little animal or processed food, because those foods are so totally calorie dense. So if someone chooses to include a little of this or a little of that every day, it would easily add up to a problem. My feeling is that if every once in a while you indulged in non-nutritive food (like once a week or once every 10 days), that would probably be more what Dr. Fuhrman is talking about.
And if a little faux cheese is going to get someone to eat that Nutritarian lasagna . . . well, I’m okay with that!
Along those same lines, Vikki asked, “I was disappointed to hear that some of the recipes use animal products. Will you be cooking them also? I haven’t purchased the book for that reason.”
No, I will not be preparing the recipes from the very short chapter that includes recipes with chicken and fish.
Linda asked, “Not sure why you are going totally salt free. That can also be detrimental.”
Kit “Thanks, I will look forward to these reviews. Especially interested in what an eight year old will eat.”
Gayle responded, “Love that you are doing this. It will be helpful in determining those recipes I want to try and those that just look daunting with 15 or more ingredients and steps.”
And PMH who added “I’ve made some progress – but I’m nowhere close to true nutritarian (black belt?…lol) level. My real ‘handicap’ is fatigue and a small kitchen (cooking in my kitchen is like trying to waltz in a broom closet 🙂 and I’ll be watching for the easiest prep/prepare – most satisfying – recipes you try. (Some of Fuhrman’s on-line recipes have 28+ ingredients; will expire of hunger before one of those ever sees in the inside of my kitchen!)”
Yes, I imagine that most of the recipes will range from mildly time consuming to wildly time consuming (as Debby from Happy Healthy Long Life says, “pitchky potshky recipes”). It is for that reason that I plan on doing most of the cooking on weekends and preparing enough to last for the week. I’m tired too at 5 pm and have very little energy to dive into a complicated recipe when I am already hungry and fatigued! So I won’t put that kind of pressure on myself–I will develop a routine that makes this much more doable and pleasant.
Cat from http://nurturedbyplants.com/ “I’ve considered doing this with other books but always thought there were too many ingredients or recipes I didn’t like. Maybe this would be different?”
This book may or may not be different. I’m willing to make food that I may not love at first bite, in the hopes that after a while, all of the recipes may begin to taste wonderful to me. I’ll never know until I try, right? Plus, we never overeat on food that we don’t go goo-goo ga-ga over. And I could use a lot of help in that department!
Mary “Just a helpful hint when you get to the recipes that call for carrot juice, I buy organic carrot juice (just carrots and water) instead of juicing those large amount of carrots. Any left overs can be frozen for the next soup. Usually I buy it at Costco if you have one near you. I often thought of just putting whole carrots and water in my Vitamix to use but never did try it, I would also try this for the celery juice.”
I’m actually looking forward to making use of the Champion Juicer that is collecting dust on my kitchen counter, but if I tire of it, I will certainly use your suggestion!
AnnaleighBelle wanted to know “Is there a lot of “upselling” in the book? Some reviewers on Amazon were complaining about it.”
I don’t know yet, because I haven’t actually received my copy. LOL! But you have me really curious. What upselling could be done in a cookbook?
Edited to add: I received my copy last night. From my first look, it seems AMAZING!!!!! I am thrilled so far. There is a tiny bit of promotion of seasonings and vinegars sold at DrFuhrman.com but really, very little. There were a few recipes in there that I recognize from other books, and those were things that I had made before and absolutely LOVED, so I already feel like they have chosen well for this book. The limited number of photos that are included are quality photos taken by a professional photographer and the food looks very appealing.