About Jill’s vegetarian recipes and musings

DSCN2460_4Raised by a Texan who served meat nightly and vegetables only from a can or the freezer, I decided to become a vegetarian when I moved into my first apartment as a college student. My mother stayed slim as she went on a diet whenever she gained a few pounds over her desired weight, but I focused on diet as a noun. I wanted to do more than merely cease eating meat. I wanted to learn how to eat well without centering my meals around meat. I’d never eaten tofu, had no idea how to prepare it– but I wanted to learn how to get adequate protein in my diet eating tofu and tempeh, beans, legumes, nuts and seeds. I wanted to learn how to prepare fresh seasonal local food to promote good health, and how to use herbs for their flavors, colors, and healing attributes.

After nursing my daughter, I raised her as a vegetarian. After researching infant nutrition, I made all her baby food myself. Really, why buy spinach or carrots in jars from Gerber when I could buy fresh local organic vegetables from our farmers market? As time passed, I developed some favorite recipes: meals my daughter especially loved, things I’d make for seasonal rituals or comfort food, or bring to potlucks with meat loving non-tofu eating friends. Friends and family started asking me for my recipes. Then, when my daughter moved into her first apartment as a college student, she started to call me frequently, asking how to make various things….

Thus my decision to create this blog of my vegetarian recipes and musings on food. In time I hope my daughter and others who check in here will share their thoughts on food and recipes with me. Because of course “breaking bread together” (whether someone has given up eating gluten or bread entirely) is all about sharing with each other, and good healthy food is the basis of a healthy life.

Jill

5 thoughts on “About Jill’s vegetarian recipes and musings

  1. Having a blog to share your recipes with your daughter is a great idea… Mine, who now lives so far away, was my first follower 😊. I am not a vegetarian, in spite of a strong inclination towards plant-based foods, so I will be happy to look at your recipes for inspiration.

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    • Hi Joelle,

      Thanks for your outreach to me 🙂 My daughter was my first follower too… As I write this note, she is living far away from me, and is presently close to you in France!

      Over the last several years, I have added some fish occasionally (mostly salmon and a little white fish, but not shell fish) and organic chicken back into my diet so that I would be able to eat more flexibly when traveling abroad. Like you, I had chosen to eliminate most processed foods, simply saying NO to hydrogenated fats, corn starch, and most preservatives. But “sulfites” was not on my filter list per se until now reading your blog.

      I routinely share food at potlucks, and know many who are truly suffering ill health from their former eating habits so are now some version of vegetarian, vegan, gluten free, nut free, lactose free and egg free. I continue to read and study the good and bad effects on health of various foods, and how to eliminate “nasties”. Now I can learn from you too how to eliminate sulfites. Thank you!

      Liked by 1 person

      • Unlike my husband, you shouldn’t eliminate the natural sulfites found in onion, garlic and the high sulphur vegetables (cauliflower, broccoli, and the like). I am so sorry I cannot include them in our diet, at least not until his guts have healed. I stay hopeful!

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        • Agreed. Our common ground is understanding the importance of both an individual’s body state and the chemistry of foods, also that natural foods are not always good and/or bad. I consciously choose raw onions and garlic, also yams and carrots when I have a mucous producing head cold. But I have an under-active thyroid, so I have limited my eating of broccoli, cauliflower, and cabbage to only when cooked, giving up the raw “goitrogenic” vegetables I’d otherwise enjoy, and limiting my eating them cooked to occasional. Eat well, Be well!

          Liked by 1 person

          • Very interesting point. I don’t know very much at all about Ayurvedic medicine, but I think it works on the same principle: different illnesses call for different foods. Take care!

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