What’s New For The Blissful Chef! | Blissful and Fit
Log in or Become a Member!

What’s New For The Blissful Chef!

 

Hello everyone and what's up 2012!? Hope you had a wonderful New Year's Eve and New Year's Day. I totally relaxed yesterday knowing that today would be back to work. When you woke up today did it feel different? It just feels like another day to me, but I have SO many ideas swimming in my head and so many ways I want to connect with you all. One of my 2012 goals is to make more videos and start doing my Live Q&A again! So if you have questions be sure to leave them in the comments, email them to me or tweet them. The first one will be Thursday January 5th at 2pm Central Time. Send in questions about anything related to health, food, diet, cooking, lifestyle, environment, spirituality or relationships. I will answer your questions live on Ustream and you'll be able to chat with each other and me in the chat room there. It will be recorded as well. I haven't done this in many years. I'm really excited to start again and connect with you all more regularly. 

Please submit your questions (1 per person each week) by Wednesday at 9pm. I will be limited in the amount of questions I will have time to answer, probably 5-10 questions each week, so hurry and get those questions in. If I can’t get to your question, I apologize in advance, and send it again the following week.

Another idea I had was to feature parents and kids that love Blissful Bites. You'll get the scoop right from their (stuffed) mouths! Kids hold a special place in my heart because they are the future and their health is declining rapidly. It breaks my heart to hear the latest statistics. I was a nanny for many years and cooked for many families. For my internship in culinary school I did an experiment with the 2 kids I babysat over the summer, where they filled out a questionnaire after trying different recipes I made. Many of those ended up in the book and there are a ton more kid-friendly dishes in Blissful Bites!

The Macro Mac n' Cheeze (page 150) is one of the most talked about recipes in Blissful Bites. Adults and kids alike are in love with it! Joel from Vegan Good Eats says "I'm in love." It doesn't use any of that fake cheese stuff and is made up of good ole whole foods. Next week I will share this prized recipe with you, but if you grab a copy of Macrobiotics Today Magazine you will get this recipe along with many of my favorites from Blissful Bites

Here's what April and Celeste had to say: 

"I'm not vegan, macrobiotic, or even vegetarian, but I have two little ones and I'm always looking for good, interesting ways to cook up veggies for my family. This book is chock full. I also love the way it's organized by season, so I can flip through it before heading to the farmers market to see what's in season, and what to do with it. We tried your "mac and cheese" last night. Celeste was confused why it was orange if there's no cheese. When I explained it was squash and pasta she decided to call it "Squashta." – April D. 

Who is mom: April Dávila is a freelance writer living in Los Angeles. You can find out more about her current projects at AprilDavila.com. (She did a really cool project many years ago called Month Without Monsanto, which I thought was so cool. She dug deep into how many foods and other things in our life are connected to Monsanto. You can read more about that here.)

If you are a parent with kids who are loving the recipes in Blissful Bites and would like to be featured on my blog please send me an email with your story!

Other Big News: All of March I will be touring the EAST COAST!! If you live on the east coast and would like me to come to your town for a lecture and cooking demo please leave a comment and tell me where you live! The plan is Ft. Lauderdale, Miami, Washington DC, Boston, New York, New Jersey, Portland, Philly (not in that particular order). More details are coming soon! 

Check out this interview with me on Novel Rocket talking more about the publishing process, marketing and other tips! 

Booking.com
Posted in My Blog on 01/02/2012 04:06 am
 

12 Comments

  1. I live on the East Coast in Charlotte, NC and would love for you to stop through here for a cooking demo!  There is a community room in a natural grocery store near me that is very inexpensive to rent out:)

    Reply

  2. SQUASHSTA! Omg that is so CUTE!!!

    Reply

  3. Happy new year!  So excited for you to hit the east coast!

    I live in Westchester County (just outside of Manhattan) and would gladly try to set something up — I just sent an email to our local Whole Foods to see about a demo/reading/signing. I'll keep you posted! It would be fun!

    Reply

    • If I have time to do a book signing there that would be great, but you may have to join me in the city. I need someone to eat at Candle 79 with anyways!

      Reply

      • Count me in for C79!  Give me dates as soon as you can (I have a whack schedule).  RE: Whole Foods, oops, thought you were looking for gigs!  It's a 35 minute train ride from Grand Central and I could pick you up and get your around — but NEVER MIND!)  LOL

        Reply

        • It's looking like March 16th-19th for NY. I'm still working some angles with Sur Le Table, but if that doesn't work I'm totally open to doing it at your WF. Unfortunately, I've had trouble with WF and they won't let me sell my book, making it a poor spot to do a book signing. But talk to them. See if they would let me sell my book. That would be a huge factor. 

          Reply

  4. Oh, I would love to meet you in Philly! We are making your azuki bean and Japanese pumpkin soup today…can't wait to try it.  I made the spring kale salad last night – how unique and delicious! We just started to cook with your book, but I would love to send you an email in the coming weeks to post on your blog.  (I have a blog where I write about plant-based cooking for and with kids – would love for you to check it out – http://www.kidoing.com.)  Best to you and happy new year!

    Reply

  5. I am a long time Vegetarian trying to go full time Vegan. Am finding though that often ingredients mentioned in many recipes are either just not available here in Australia or go under a different name. And of course our seasons don't match and this is not the right time of year, 40+degree yesterday, for hearty meals/soups:) But looking forward to learning new ways to cook and serve healthy foods.

    Reply

    • Congrats on going vegan! I use the highest quality ingredients possible. All of them can be substituted with something similar that you have available. If you ever have a question about a specific ingredient feel free to email me directly and I can help you out. 

      Obviously, you would want to eat with YOUR seasons. So if it's summer there, then eat what is locally available where you are. Produce can be swapped out in recipes. And you would want to use summer cooking methods. 

      Reply

Leave a Reply