Everyday Wholesome Eating celebrated it’s ten-year anniversary last fall and Everyday Wholesome Eating in the Raw celebrates ten years this year, so what better way to acknowledge their birthdays than with a makeover! (You can get a glimpse of the humble beginnings in the post thumbnail image- my simple watercolor collage of carrots and a cluster of fresh fruit on a blue background).
Now, hopefully many of you are thinking- I hope she didn’t change them too much! And I haven’t. I actually found it very encouraging last year at this time when my nephew, realizing it had been ten years since I printed my first books, asked “So what’s changed? What would you revise in the books” to be able to think for a moment and respond with “Not much”. The principle of eating foods as close to the way they were created is still good advice. And plant-based diets, gluten-free recipe and allergen-sensitive foods have become all the rage in more recent years. Yet, my first book, Everyday Wholesome Eating, happened to be a whole food, plant-based, gluten-free and allergen-sensitive cookbook a decade ago. I’d like to think we were ahead of our time, yet it was truly God that gave me the ability and direction to develop these recipes that have appealed to countless families over the years. So, to God be the glory!
So what have I changed? Not much. The two books have gorgeous new covers (the greatest change) and I note on the covers how these books satisfy the desire for simple, economical, whole food, plant-based, gluten-free and allergen-sensitive recipes (people had to open the books and skim over them to learn this previously). Most of the recipes are the same, though I’ve tweaked the directions and sequence of ingredients a bit for greater ease of use. I’ve added just a couple new recipes (ones that have become staples in more recent time for our family, but hadn’t found their way into the books originally). For instance, I include the recipe for my gluten-free soaked-grain flatbread in Everyday Wholesome Eating since it works great for bread and pizza. Not too many new ingredients have come on the scene that I felt worthy of adding to the books, except chia seeds, which I now include as optional ingredients and as a flax alternatives. What else? I know I spent many, many hours proofing and revising, so there must be more. . . Mostly I caught small typos and revised layouts to improve readability.
So they’re essentially the same books, just better! If you don’t already have these books, it’s the perfect time to invest in them. If you do and want to splurge on a new copy, now’s the time!
Both are on special for a limited-time introductory special price of $12.99.
Check them out!