It's a Miracle! Thanks to Sophia my new enlarged cookbook, "Sheila's Kitchen" 2nd edition is ready to ship. Now! I'm so excited, My wish is that it help many struggling with food sensitivities have quick easy healthy meals...food that tastes GREAT to everyone with a minimum of fuss.
- It has grown up this year. It is now two and a half times as big as last year's 1st edition.
- It is gluten free, lactose free, soy free and low in sugar. BUT
- The recipes all pass the taste test with flying colors so everyone in the family will love them.
- Feel free to adapt them to your own needs and desires, feel free to change them any way you like, add gluten grains and dairy if you aren't sensitive to them. Add meat or eggs to the 50 + vegan recipes if you like.
The new expanded "Sheila's Kitchen" sells for $30.00
(and it's a beautiful package complete with it's very own ISBN number.)
INTRO TO SHEILA'S KITCHEN
In 2007, at the ripening age of 66 I was faced with my mortality. As a rule we humans have a tendency to hide from our mortality. Sometimes we have to pay attention. This was one of those times. I became Diabetic and survived a major heart attack, both attention getters. In addition, I had been aware for some 20 years that my body liked to go into auto-immune mode with fair frequency.
As I began to cook for myself taking all these things into consideration I was often frustrated. Seems I had to adapt and change any recipe I used. I made some conscious decisions to eat in a way that supported my healing and health. At first it felt as if there were a lot of things I could no longer eat.
I gave up that idea pretty quickly as a no-win situation. Instead I focused on what I could eat for my highest good. Much better outlook!
I've always been a good cook and a fearless cook which stood me in good stead with my new ways of cooking and eating. For the first time ever I began to write down recipes that 'worked'. They had to meet my criteria for healing foods and they also had to taste good or they went in the compost.
I was doing that for almost two years before it occurred to me that I was writing my own cookbook. As time went on and more and more recipes were added I began to think my cookbook might support others on their journeys toward health. This was the birth of my "Accidental Cookbook."
I've studied nutrition for years and realized long ago that the fuel balance that is optimum for one certainly doesn't fit for all. We are all unique. A great resource for sorting out metabolic types is "The Metabolic Typing Diet" by William L. Wolcott and Trish Fahey. It helps guide us through the morass of 'optimum' diets to find what fuel mixture is right for each of us.
Turns out I'm a strong protein type which explained why I got sicker and sicker in my 7 years as a vegetarian who happened to be allergic to soy, dairy and eggs as well as gluten.
And I began to learn more about allergies and food sensitivities and what creates them. For me the underlying cause of my 'leaky gut' and myriad of food sensitivities was gluten, not just wheat, but all gluten grains like spelt, rye, kamut, barley and some oats. A masterful book on how gluten works in some bodies is "Dangerous Grains" by James Braly, Md and Ron Hoggan. I found there is a whole world of wonderful non-gluten grains…thankfully.
My recipes are gluten-free though you are more than welcome to use gluten grains if you prefer. Many of them are dairy-free and you can certainly use dairy in them if you like. Many of my recipes contain cheese. Cheese is seldom problematic for lactose intolerant people. because all or most of the lactose, or milk sugar remains in the whey that is drained off the curds during the cheese making process. I find that I can tolerate a small amount of cheese with no difficulty, but not a lot in any given day. If, however, you are intolerant of the casein in dairy, you need to watch ingredients carefully for that. It's prevalent indeed.
Many (53) of these recipes are vegan. Though I have a strong need for protein I opt for protein from vegetable sources frequently. I use lots of veggies because I love them. I don't use refined sugar because it burns too quickly to be healthy for a Diabetic. Again, feel free if sugar fits for you.
I'm happy to work with anyone individually to find a supportive way of eating for their body and their particular circumstances. I've put together a 15 minute quiz to determine metabolic type which is very helpful. Give me a call if you are frustrated about how to eat to support yourself. Perhaps I can help.
The most important thing about the recipes in this book is that THEY TASTE GOOD! They are also pretty simple to make. I love to cook but not all the time, so my tried and true recipes freeze well for those times I don't want to cook.
On New Year's Eve 2011 a biopsy revealed that I had breast cancer….another challenge to learn from, another opportunity for artistry in being alive! So 2011 is the birth of the 2nd Edition of my healing cookbook.
I believe that dis-ease is a rupture in life's harmony, one that often creates soul loss as well as havoc within the body. Dis-ease disrupts our physical, emotional, mental and spiritual parts. The last 25 years of my life have been devoted to energy healing which heals and balances on all of these levels. What I know from my work with others and from the challenges my own life has presented is that healing is about reclaiming power.
This 2nd Edition is no longer "accidental" but a very purposeful guide to health through eating for myself and others who are challenged with dis-ease and food sensitivities. This edition is much more complete. The first edition came together from an accident to be born as Christmas gifts for my friends and family. This edition is the result of much more care and planning. I do hope it will help many who have faced the challenge of "how can I eat to help and heal my body".
This second edition is deliberately printed with extra room on many pages for your notes and personal changes. I encourage you to make these recipes your own, to be creative, to have fun with your cooking!