A concept cookbook, a guide

Recipe Concepts
We do provide detailed, proven, kitchen-tested recipes that you can make exactly according to the directions. The difference is that the techniques of how to alter ingredients, the amount of ingredient, the cause & effect results, are transferrable to similar recipes of your own. When you discover how one change might affect cooking time or behaviour of the other ingredients in the recipe, you have absorbed the concept and can put it to use again. Printed worksheets at the end of each section make it easy to do this.

Nutrition Concepts
The nutrition concepts for healthier eating are based on a true nondict approach to food. One can become attuned to their own body signals for hunger and fullness so that eating patterns are individually adjustable to provide the energy needs for the type of lifestyle situation. A basic and easily acquired knowledge about food roles, ie carbohydrates for energy; protein for sustainment, soon makes the process simple and natural, even for younger children. We have 'use anywhere" tips so that even eating out puts " healthier by choice" on the plate.

Taste Concepts
"Head knowledge" about healthy foods doesn't translate into the desire to eat. It's like
the commercial "I want taste" expanded to 'I want the taste I want', a matter of very individual choice. Your tastes are unique and are quite likely different from others in your family. Find out how to respect and work with taste.

Gradual Concepts
Gradual doesn't mean moving from original recipe to variation 3 in measured
progression like - this week original, next week Variation 2, next week Variation 3. It means entering the recipe at the level you are comfortable with (you're guided on picking your starting point) and staying there until you fully appreciate the tastes and textures of this variation. This may take 3 - 6 months or more. Maybe you won't get to stage 3, and that's okay. Gradual is a progression that means improving nutrition profile. You'll enjoy the difference.

Experimentation concepts
The motivation to eat in a more healthier manner has to be fueled by a willingness to experiment. Combining food groups at meal and snack times to find individual satisfaction levels requires patience and an attitude that lasting change can't occur overnight.