One of my favorite aspects of Heather’s work and approach is her respect for bio-individuality and the fact she even addresses that on her website and in her books. It reminds me of the gentle notes in guided meditations where you acknowledge that it’s natural for your mind to wander, just come back to the breath when you realize you’re thinking about work. Following someone like Heather, who acknowledges that we all come to the table with different habits, beliefs, traditions, and dietary needs, makes me feel okay when I enjoy the comfort food my grandmother made. I know I can always come back to my kale salad without any guilt and with an overall commitment to a primarily plant-based diet. Today, Heather shares some of her story and self-care routines
Through it all I’m working on my own wellness — making stress management and sleep a priority, tweaking what I eat, staying flexible when it comes to necessary change, making sure to move every day, and surrounding myself with inspiring people. Also being realistic and nice to myself if I slip up — I want to be this kind of person for myself and others.
I started researching online and found one dusty, lonely forum that had a discussion between some women who claimed that changing some of the food they ate helped them feel better. Could it be that simple?! I was not someone who would have started the vegetable fan club at the time, but my dislike for veggies wasn’t stronger than my desire to feel better. I knew in my heart that I was somehow accountable for feeling well, and for me, medication would be the same as putting tape over the check engine light in my car and going on a road trip.
As much as I don’t like to admit it, food is the weak link in my self-care practice. I don’t have a horrible diet, but having grown up with a mother who packed me cucumber and sprout sandwiches for lunch, I just have an “I eat healthy” point-of-view that isn’t exactly true. I haven’t fully connected what food does for my body, but I’m making my way there. I’m lucky enough to have met Heather Crosby, a creative entrepreneur who has embraced the responsibility of being accountable for her own health after years of being told she’d be on medication for the rest of her life.
Spending my time with someone who works in cookbook writing and testing has made me look at books in a whole new way. My own experience with books made me appreciate the hard work that goes into the organization, but to see first-hand how much testing and skill goes into each recipe makes me have a whole new level of respect for cookbook authors. We’ve been so fortunate to see some gorgeous books come across our desk at work lately, so I thought I’d share some of my personal favorites that I plan to be cooking from over the holiday break. I tend to lean heavily on sweets, so many of these are dessert books (not sure if I should apologize or celebrate that fact) which I hope will still work for everyone. If not, we’ve got an in-depth post coming up tomorrow about a great new recipe book that celebrates the savory as much as the sweet. Happy cooking!
I started small, blending veggies into smoothies. Then I started to create healthy versions of my favorite comfort foods and wrote everything down. Eventually, I had a binder full of recipes that I thought I should share with others, so I started YumUniverse.com. Then I started sharing resources that could be downloaded by anyone, anywhere. I wrote a book, I’m finishing a second cookbook, YumUniverse: Pantry to Plate, and I’m launching my first 4-week gluten-free baking course in early 2017.
Recipe development is just another creative outlet — my tools are ingredients and I’m inspired to showcase them in new, memorable ways that make people happier and healthier. The ride is different for everyone as we all come to the table with different illness, history, habits, traditions, and emotional attachments to food. I’m simply dedicated to providing tools that help people become accountable for their own health, no matter where they land on the diet spectrum.
Above image: We fashioned a tiny Eiffel Tower out of a single piece of copper wire. Bend a length of copper wire so there are about 4 inches on one side. Twist at the bend about three-quarters of the way down. Twist the longer side of the wire upward from the bottom, curve it across to the other leg and twist back down. Cut off any excess. Red striped dinnerware set from West Elm Market.
Fortunately, I had a co-author, so I didn’t have to worry about recipe headnotes (which I understand can be very challenging to write well) or features (research, research, and more research), both of which give voice to a cookbook and help inform and connect the reader to the recipes. I also didn’t have to handle the manuscript edits! I could focus on what I enjoy most — food and photos!
Shibori-Style Tablecloth DIY: We crafted this beautiful dyed tablecloth in the Shibori style using a canvas dropcloth and standard black Rit Dye. First, we folded the tablecloth zig-zag style lengthwise and then again, widthwise, bunching the whole thing together with several rubber bands. Following the directions with the dye packet, we then dyed the entire cloth. The process is quite simple, but the results are beautiful!