Every thought of writing a cookbook

Over three long years ago, we decided to share our recipes for avoiding chemicals in processed foods. We have spent years researching how products are made and what they have in them that can be harmful. Harder still is how to replicate them while avoiding the harmful chemicals, at least that is what we thought.

If you can buy it we can make it is our attitude now. Most foods on the store shelves started from a recipe in someone’s kitchen. The food industry simply takes out the expensive flavors and adds in substitutes that are cheaper along with preservatives to sustain shelf life.

Marshmallows, marshmallow cream, sweet pickles, salad dressings, candies, deserts all can be made easily without HFCS. Want to make candy that does not crystallize simply add a little acid to the sugar such as lemon, lime, vinegar or cream of tartar. Avoiding crystals in candies was one of the big reasons for using HFCS originally.

HFCS also makes bland foods taste better (sweeter), if the food is good it does not need artificial sweetness.

We make barbecue sauce, ketchup, salsas and on and on without HFCS. It is truly an unnecessary ingredient. We hope to publish our book later this year, if not early next year. Editing and proofing for every last error is a real challenge. Every recipe you type in you have to create from the book to ensure there are not errors. A table spoon of salt or sugar is not the same as a tsp. We also share the science of cooking, why things do what they do and how to go beyond our recipes and explore on your own.

We are self-publishing to keep the cost way down $16 or less. That entails us doing the entire artwork, editing, layout, formatting and typeset. It is work, but a creative process and enjoyable to watch grow. It is also a great way to fight back against the corporate giants that are poisoning us and to help others.