I have to admit that I am in a bit of a state of shock. I am feeling very grateful and excited because I finally held the completed manuscript of my first book this week, the Pure Food Cookbook. I am so delighted to share this with our newsletter community first!
It has been over 3 years in the making and a wonderful learning experience as well as a test of my patience and discipline. I felt like I was back in college writing a term paper….every day! True, it was more fun because I was creating in the kitchen as well, 120 vegetarian recipes to be exact, all of which I have tested on my family and friends. Pure Food also includes pure living tips and stories about growing up in the Midwest watching my mom and grandma cook from scratch.
I had a wonderful trip to New York to share the first peek of the Pure Food Cookbook with editors from O, The Oprah Magazine, Women’s Health, Life & Style and many more. Even though the book will not be published until February, they are excited to feature recipes and ideas already!
In Pure Food, I’ve taken many of my favorites like Grandma’s Blueberry Buckle Coffeecake and replaced ingredients like wheat flour with gluten free brown rice flour, and butter with coconut oil, and cow’s milk with almond milk. I want to show my readers that we can still make our family favorites, but with better ingredients. I also encourage readers to experiment with diverse foods like amaranth for a hot cereal breakfast, and coconut flour to make indulgent gluten free coconut pancakes. There are many vegan recipes too, like when I remake my mom’s custard, vegan style!
I am passionate about getting people back in the kitchen and finding confidence there to create simple healthy meals and snacks, and that is what Pure Food is all about. If you are interested in learning more, you can read about the book and even preorder on Amazon.com at a very attractive price, around $13.00, a 33% discount!
To learn more about the Pure Food Cookbook by Veronica Bosgraaf, click here.