Gluten free recipes are taking the world by storm. They're lining the pages of cookbooks and health magazines, featured in newspaper articles, printed on flyers, scribbled on scrap paper, and posted on blogs. The irony is, even though we're surrounded by gluten free ideas we still struggle to decide what's for dinner!
Why is this?
What actually motivates you to take the next step from saving a recipe to actually giving it a try?
Being a wholefood chef and gluten free cookbook author, I often ponder this question. Part of my job is to present food ideas that stand out from the crowd; to develop dishes that grab your fancy enough to warrant a grocery excursion and a few hours with your stove. Many of the recipes floating about end up buried and forgotten under a stack of bills or tossed in the bin. They may be appealing on some level, but don't ultimately have what it takes to be transformed from an idea into an edible reality. Over time I've discovered that recipes which make the cut do so because of clever marketing and a good understanding of human behaviour.
Many things lure us toward a recipe. For example, glossy photos of decadent, gluten free cakes are generally quite tempting, and any dish involving chocolate is sure to draw people in like a magnet. That said, the word 'healthy' has become more alluring as obesity and other medical concerns multiply. Recipes labelled 'low-fat', 'healthy' or 'light' often get a second look at the very least. Gluten free versions of old classics also grab our attention; comfort foods reminiscent of days when all it took was a steaming bowl of Grandma's famous casserole to make everything right in the world. Personal recommendations and word of mouth are other powerful motivators for recipe testing -- I'm much more likely to try a dish my best friend raved about than one I tore out of the newspaper on a whim. But above all these influences on gluten free recipe selection, the strongest I've found is the FREE SAMPLE. If you've tasted something -- say a melt-in-your-mouth slice of gluten free cake or a tasty vibrant dip -- chances are you'll be craving more. In this situation, you're almost guaranteed THAT recipe will be carefully placed in the kitchen for imminent use.
Now it's all good and well for food to look enticing, and even for it to taste incredible. But there's more to a successful dish than meets the eye. Many other factors influence the success of a recipe, such as: innovation (is it fun and interesting?), satisfaction (will it satisfy and sustain you?), budget (is it affordable?); health (will it enhance or deplete your vitality?); co-eater feedback (will it make the kids happy?) and so on.
Most of us started eating gluten free because we care about our well-being. Whether the reason is a diagnosis of celiac disease, a gluten intolerance, or some other concern about excessive gluten intake -- the bottom line is, you're looking after your health in one way or another. Therefore it makes sense to be more particular about the recipes you try; more discerning about what you feed yourself and your loved ones. To ensure your gluten free recipe choices are wholesome and your cooking experiences pleasurable, try following these helpful tips:
1. I know it's stating the obvious, but... don't cook with any ingredients that contain gluten!
2. Something about the recipe should call to you. It might awaken fond memories of a favourite childhood meal or involve an ingredient that's growing in your back garden. When you see the glossy food photo it may spark a vision of your kids squeeling with delight as they tuck in. Bottom line is, you should feel inspired or motivated on some level.
3. The provisions called for must be of high quality. Recipes full of sugar, trans-fats, processed ingredients (like pre-made, additive-filled sauces) and fake foods (flavourings, colourings, preservatives) should set off a warning signal. You wouldn't put rubbish in your car's fuel tank, so why would you put it in your own body? Look for ingredients that are fresh, seasonal, natural and full of vitality.
4. The ingredients are easily obtainable. This does not mean you shouldn't expand your horizons and stop in the gourmet grocer for an item or two.... but doing so should not be stressful or impractical. If that's the case, this recipe will probably be one that ends up in the bin!
5. It's within your budget. A dish won't ever see the light of day if the ingredients are out of reach.
6. The dish is practical:
a) You have (or can easily obtain) the necessary equipment.
b) You have (or can make) enough time. Anything of decent quality requires at least a little planning and time. Sometimes it's just a matter of having stronger self-discipline to see something through that in the end is very rewarding.
c) You already understand (or can easily learn) the method used in the recipe. Try not to choose a complex dish unless you have the time and desire to complete it.
d) You have (or can easily obtain) the necessary ingredients (ditto #4).
7. The more flexible the recipe, the better. Fussy, gourmet concoctions have their place. But if your recipe choices allow you to swap vegetables with the seasons, or exchange nuts for seeds to suit a nut allergy, you're on track for a winner.
Taking the initiative to prepare your own gluten free food deserves accolades, especially when there are so many easy, instant fixes at our fingertips. Home-cooked meals are food for the soul and the first step toward nourishing eating habits. But choosing which recipes to prepare can be a daunting task, especially when we're saturated by so many attractive options. Setting a few standards to ensure you're giving your body what it needs, keeping your taste buds happy and making practical choices can make a huge impact. Not only will you enjoy the cooking process more, you'll reap the rewards of enhanced well-being. There may be a few recipe casualties along the way, but more often than not the dishes displayed on your fridge will be success stories.
Copyright 2010 - Stephanie Willaton
Stephanie Willaton is a wholefood chef and author of gluten free cookbooks: 'Nourish- Creating delicious food from wholesome ingredients' and 'Nourishing Sweet Indulgences'. Based in Melbourne, Australia, she supports and inspires anyone who wants to experience satisfaction and nourishment from real food.
Stephanie's cooking highlights the beauty, benefits and accessibility of quality ingredients. Her food is designed to stimulate the senses in every way, while ensuring one's dietary needs are also met. She helps her audience expand their cooking repertoire by introducing lesser-known, nutrient-packed ingredients and teaching new ways to use old favourites. Her practical approach satisfies each individual's unique needs and empowers them to make nourishing food part of their everyday life.
Visit http://www.healthyglutenfreefood.com to learn more.
Article Source: http://EzineArticles.com/?expert=Stephanie_Willaton
Why is this?
What actually motivates you to take the next step from saving a recipe to actually giving it a try?
Being a wholefood chef and gluten free cookbook author, I often ponder this question. Part of my job is to present food ideas that stand out from the crowd; to develop dishes that grab your fancy enough to warrant a grocery excursion and a few hours with your stove. Many of the recipes floating about end up buried and forgotten under a stack of bills or tossed in the bin. They may be appealing on some level, but don't ultimately have what it takes to be transformed from an idea into an edible reality. Over time I've discovered that recipes which make the cut do so because of clever marketing and a good understanding of human behaviour.
Many things lure us toward a recipe. For example, glossy photos of decadent, gluten free cakes are generally quite tempting, and any dish involving chocolate is sure to draw people in like a magnet. That said, the word 'healthy' has become more alluring as obesity and other medical concerns multiply. Recipes labelled 'low-fat', 'healthy' or 'light' often get a second look at the very least. Gluten free versions of old classics also grab our attention; comfort foods reminiscent of days when all it took was a steaming bowl of Grandma's famous casserole to make everything right in the world. Personal recommendations and word of mouth are other powerful motivators for recipe testing -- I'm much more likely to try a dish my best friend raved about than one I tore out of the newspaper on a whim. But above all these influences on gluten free recipe selection, the strongest I've found is the FREE SAMPLE. If you've tasted something -- say a melt-in-your-mouth slice of gluten free cake or a tasty vibrant dip -- chances are you'll be craving more. In this situation, you're almost guaranteed THAT recipe will be carefully placed in the kitchen for imminent use.
Now it's all good and well for food to look enticing, and even for it to taste incredible. But there's more to a successful dish than meets the eye. Many other factors influence the success of a recipe, such as: innovation (is it fun and interesting?), satisfaction (will it satisfy and sustain you?), budget (is it affordable?); health (will it enhance or deplete your vitality?); co-eater feedback (will it make the kids happy?) and so on.
Most of us started eating gluten free because we care about our well-being. Whether the reason is a diagnosis of celiac disease, a gluten intolerance, or some other concern about excessive gluten intake -- the bottom line is, you're looking after your health in one way or another. Therefore it makes sense to be more particular about the recipes you try; more discerning about what you feed yourself and your loved ones. To ensure your gluten free recipe choices are wholesome and your cooking experiences pleasurable, try following these helpful tips:
1. I know it's stating the obvious, but... don't cook with any ingredients that contain gluten!
2. Something about the recipe should call to you. It might awaken fond memories of a favourite childhood meal or involve an ingredient that's growing in your back garden. When you see the glossy food photo it may spark a vision of your kids squeeling with delight as they tuck in. Bottom line is, you should feel inspired or motivated on some level.
3. The provisions called for must be of high quality. Recipes full of sugar, trans-fats, processed ingredients (like pre-made, additive-filled sauces) and fake foods (flavourings, colourings, preservatives) should set off a warning signal. You wouldn't put rubbish in your car's fuel tank, so why would you put it in your own body? Look for ingredients that are fresh, seasonal, natural and full of vitality.
4. The ingredients are easily obtainable. This does not mean you shouldn't expand your horizons and stop in the gourmet grocer for an item or two.... but doing so should not be stressful or impractical. If that's the case, this recipe will probably be one that ends up in the bin!
5. It's within your budget. A dish won't ever see the light of day if the ingredients are out of reach.
6. The dish is practical:
a) You have (or can easily obtain) the necessary equipment.
b) You have (or can make) enough time. Anything of decent quality requires at least a little planning and time. Sometimes it's just a matter of having stronger self-discipline to see something through that in the end is very rewarding.
c) You already understand (or can easily learn) the method used in the recipe. Try not to choose a complex dish unless you have the time and desire to complete it.
d) You have (or can easily obtain) the necessary ingredients (ditto #4).
7. The more flexible the recipe, the better. Fussy, gourmet concoctions have their place. But if your recipe choices allow you to swap vegetables with the seasons, or exchange nuts for seeds to suit a nut allergy, you're on track for a winner.
Taking the initiative to prepare your own gluten free food deserves accolades, especially when there are so many easy, instant fixes at our fingertips. Home-cooked meals are food for the soul and the first step toward nourishing eating habits. But choosing which recipes to prepare can be a daunting task, especially when we're saturated by so many attractive options. Setting a few standards to ensure you're giving your body what it needs, keeping your taste buds happy and making practical choices can make a huge impact. Not only will you enjoy the cooking process more, you'll reap the rewards of enhanced well-being. There may be a few recipe casualties along the way, but more often than not the dishes displayed on your fridge will be success stories.
Copyright 2010 - Stephanie Willaton
Stephanie Willaton is a wholefood chef and author of gluten free cookbooks: 'Nourish- Creating delicious food from wholesome ingredients' and 'Nourishing Sweet Indulgences'. Based in Melbourne, Australia, she supports and inspires anyone who wants to experience satisfaction and nourishment from real food.
Stephanie's cooking highlights the beauty, benefits and accessibility of quality ingredients. Her food is designed to stimulate the senses in every way, while ensuring one's dietary needs are also met. She helps her audience expand their cooking repertoire by introducing lesser-known, nutrient-packed ingredients and teaching new ways to use old favourites. Her practical approach satisfies each individual's unique needs and empowers them to make nourishing food part of their everyday life.
Visit http://www.healthyglutenfreefood.com to learn more.
Article Source: http://EzineArticles.com/?expert=Stephanie_Willaton