The Next Big Thing; Nutrition CHAMPS
My friend, and fellow cookbook author, Robin Asbell, asked me if I would participate in a bloghop. I had never heard of it before and neither had she. I am a bit late posting but here I am, at her insistence. I guess that this is a good way for we authors to help each other. Only problem for me is that the week whooshed by and I didn’t have time to ask anyone else to do this. Oh well. Maybe next time.
This is not about promoting myself. Here’s what Robin says, “So this blog hop is all about letting you all have a peek at the projects that are simmering away on the back burner.”
Here is mine.
What is the title of your upcoming book?
My next book is Nutrition CHAMPS. Each chapter is about a different class of foods that make up the name CHAMPS. The foods are: Cruciferous Vegetables, Herbs and Spices, Alliums, Mushrooms, Peas, bean and lentils and Seeds and Nuts.
Who is publishing your book and what is the expected release date?
I publish my own books so that’s easy. I anticipate that this book will be out fall 2013 if I can stick to the current schedule. (Now that I’ve said it, it is a commitment.)
How long did it take you to research and write this book?
I started working on this book last year. I anticipate that when I am done, I will have put in 6 to 9 months in the research and writing. I am very lucky to have a “virtual intern” who is poring over scientific studies to help me gather the content.
What inspired you to write this book?
The book is based on the work of Joel Fuhrman, M.D. who is featured on PBS and also writes books. His last book was Super Immunity and his most recent book is The End of Diabetes. Dr. Fuhrman came up with an acronym GOMBBS that he then changed to G-BOMBS. I don’t want anything that I do associated with bombs.
I thought that since I am a Registered Dietitian know a lot about nutrition that I could write a similar book but with a whole host of different recipes (many of which I am soliciting from some of my favorite authors and bloggers) and with a name that almost anyone can remember.
What is your favorite aspect of writing a cookbook?
I like having the ability to write stories and share with people, while educating them on a variety of subjects. I really like the creative process and having the luxury to think in a way to get words on paper that make sense (most of the time).
What is the hardest aspect of writing a cookbook?
Developing and testing recipes multiple times. I would not send a recipe into the world if I did not know that it will work out.
It really bugs me when I follow someone elses recipe and it does not work out. No one likes wasting time on cooking, especially when the goal is to get a good dish to eat at the end.
Since I publish my own books, sometimes the hardest thing is figuring out what to leave out. Sometimes I fall in love with my words.
What interesting things would we find in your refrigerator right now if we were to open it?
Eight flavors of miso, umeboshi paste, jars of home fermented kimchi, pickles, sauerkraut and preserved lemons, as well as seasonal vegetables, nuts, seeds and homemade stock. Fermented foods take up a lot of room in the frig, much to my husband’s dismay. I always have kale for my husband’s green smoothies.
What three food items would you not want to do without?
I have thought about this before. I think that it is greens (because it includes a lot of what I eat), tahini and miso. There are, of course, so many more foods that I consider essential such as quinoa, sprouts (homegrown), fermented vegetables and beans.
What is your favorite sound in the kitchen?
The first hiss of the pressure cooker and then the quiet that comes after that. I know that if the pressure cooker is going it will result in good food.
So, do you have an agent?
No, I don’t work with any major publishers right now so I don’t need an agent. Perhaps in the future I will have one as I have a few more books I want to write.
Which actors would you chose to place your main characters in the rendition of this book?
Hmmm, let me think about this. I can choose actors to play various plant-based foods? I would probably just choose my favorite actors and actresses although I just can’t imagine any of them as broccoli, cauliflower or kale. I am not convinced that actors really could play vegetables. I am, though, pretty sure that I could write more than one book that would star vegetables as themselves, since I already have. They are the star of every day for me.
Here are the others who are involved in the bloghop. Check out what they are doing:
Robin Asbell, who cooks more in one week than most people cook in a year. Below is a list of her hoppers:
Nava Atlas, prolific author and author of the amazing blog Veg Kitchen
Robin Robertson, The Most Prolific Vegan Author I know!
Victoria Moran, Author of Main Street Vegan and several other great books.
JL Fields, Vegan Lifestyle Coach, blogger, and soon to be author!
Sandra Gutierrez, author of The New Southern Table
Tara Mataraza Desmond is the fabulous author of the equally fabulous Almost Meatless
Ivy Manning is an amazing food writer from Portland, Oregon and author of From Farm to Table
Charmian Christie is a talented Canadian food writer and blogger about to publish her first book.
Holly Herrick is the author of five cookbooks, including Tart Love .
By the way, JL and I share a love of pressure cooking. If you check out any of these blogs, I would love to hear what you have to say. Please post below.