Lumberjackie

about me

Having recently graduated with a degree in English Literature and Anthropology, I'm enjoying some time off before returning to school for grad work. The greatest boon of my time-off has been the progress I've made in the kitchen in becoming a more comfortable cook. I continue to collect more recipes than I could ever hope to make, even as I begin to use recipes less and less in my everyday cooking.

I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen.

I've spent most of this past year trying to identify and adjust to new food allergies. Currently I strictly avoid gluten and dairy, and I'm limiting refined sugars. I'm suspicious of, and avoid, all artificial sweeteners, and I've been experimenting with stevia and agave as alternatives.

My summer food goals are to become more familiar with Indian cooking and to introduce more "Raw" and "Live" recipes into my diet.

Favorite Foods:

I love spicy foods and foods with interesting textures. My favourite cuisines are Indian, Thai, Vietnamese, Ethiopian, Middle Eastern, and Central American. I love vegetables and summer fruits.

A significant portion of my cupboard space is devoted to tea, mmmm.

Favourite dishes: soup, sushi, wine, tea, Vietnamese salad rolls, felafel, hummus, peas pulao, matter "paneer" (with tofu), onion bhaji, wild rice salads, oatmeal, aleecha, mango and coriander chutnies, anything pickled, rice pudding, pad thai, pad khee mao, nachos, rice & beans, socca, mujadrah, and the list goes on...

http://