Vivienne Pasqua - One Meal for All: Gluten Free, Dairy Free, Soy Free, Intermittent Fasting and Vegan Love to Cook Book

One Meal for All: Gluten Free, Dairy Free, Soy Free, Intermittent Fasting and Vegan Love to Cook Book Published by Gatekeeper Press 2167 Stringtown Rd, Suite 109 Columbus, OH 43123-2989 www.GatekeeperPress.com Copyright 2020 by Vivienne Pasqua All rights reserved. Neither this book, nor any parts within it may be sold or reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems without permission in writing from the author. The only exception is by a reviewer, who may quote short excerpts in a review. ISBN (hardcover): 9781662903380 eISBN: 9781662903397 Library of Congress Control Number: 2020943198 Contents This cookbook is filled with recipes and menu options for cooking, baking and presenting a lovely, easy, fun meal. Most diet books are exclusive. This love to cook book is inclusive.

The norm is usually that people with different eating behaviors attempt to eat together and have multiple meals, while trying to satisfy everyones dietary needs. This is commonplace at meal time in many households. This cookbook is one meal for all. According to The International Food Information Council Foundation, a third of Americans are on a diet at any given time. This became aware to me while teaching nutrition at colleges and many years working as a nutrition consultant. Basically everyone I met or worked with was on some kind of eating plan lifestyle or in simpler terms, a diet.

The idea to write a cookbook was solidified during the shelter-in-place we experienced during the Covid-19 pandemic of 2020. So, what to make for dinner? Everyone is home and we all want something different. My gluten free, dairy free sister, my vegan niece and my soy-allergy friend. Do you get the picture? One Meal for All. We ultimately want food that tastes great! It must be super easy to prepare, while meeting our individual needs. This book addresses the current food trends of 2020; animal rights, personal beliefs, politics, environmental, diets and health concerns, which all determine how we eat and our personal food choices.

Eating and love both start with the mouth. A kiss represents our need to accept love and share love with one another. The fundamental first breath, suckling and nurturing. Food is needed to sustain life and is pleasurable. Feeding others with food is a gesture of love. This Love to Cook Books purpose is to preserve my loving Italian legacy, where food is love, and the ultimate goal of bringing love into a world where labels and restrictions seem to dominate life.

Let us all sit at the table together, letting go of all that separates us as we come together and share One Meal for All. My term me-gan (a play on vegan) fits perfectly here! It is time we are free to choose our foods, beliefs, and diets. In my university class, you will find me saying, Dont preach or defend what you eat, its not about you. Educate and motivate then allow others to choose for themselves. This cookbook was designed to work with the many diets of our time, using cool and fun ingredients and it is simple enough for the new home chef. Why a cookbook with no pictures? I decided not to include recipe pictures because it dawned on me that most of my favorite cookbooks are the ones without pictures (The Enchanted Broccoli Forest, Moosewood Cookbook, The Silver Palate, Miami Spice and the Perennial Political Palate).

Those are the cookbooks I want to create from. My cookbooks with photographs, I find myself just wanting to look at them. The pictures-less books leave me with a curiosity to cook. As the picture cookbooks can be intimidating for a perfectionist. A Literary Hub article said, Cookbooks are so much more than recipes and photographs. There was also a recent article in the Wall Street Journal, Dare to Cook Photo Free (And love it so much more) that also supports the idea of picture-free recipes.

Its kind of similar to comparing a movie to its original book. Isnt the book always better? The imagination usually wins. The home chef should have the power over their product without comparison. When I have cooked or baked using pictures, I always feel disappointed if mine doesnt look exactly like the print. I am challenging you to use these easy skills without visuals. So, go ahead use your imagination and create.

I use social media platforms for recipe pictures and I would love to see your creations as well, so please post yours! #onemealforall ALL PICTURES ARE ON INSTAGRAM and FACEBOOK:
One Meal for All. I want to thank my parents, Susan and Valerio Pasqua, for exposing me to wonderful food. We grew up in a modern, American family with roots in Italy and Ragusa, Sicily. I am one of 6 kids, number 5 to be exact. As a large family, we lived in a New York City suburb. My dad had polio when he was 7 and later became a Golden era body builder, then becoming a chiropractor.

We grew up on clean eating decades before it became popular. A diet filled with brewers yeast, smoothies and Vitamin C. Grandmas Mary and Sadie and great grandma Lucy, had strong food influences in my life. My grandfather, Sarturno was a chef in Manhattan and made delicious meals. When I was in high school, my brother brought live chickens home. I played with them.

The next morning, grandpa butchered the chickens, it was a traumatic slaughter scene which led to many years of veganism. I have three children to thank; James, Tobin and Lydia. Cooking for them was exciting, as it began a lifetime of creativity. The variety of meals needed to feed a family was sometimes a challenge. One liked waffles, one hated waffles but liked pancakes, and the other Im not even sure, was it crepes? To my wonderful daughters-in-law, Meagan and Mai, thank you for feeding my sons. Your love of cooking and baking inspires me and has taught me so much.

I look forward to your many creations. Then, theres a gratitude and a thank you to my little sweetheart grand baby Mara Jae. I cant wait to teach you and watch you create. It is fun to watch you enjoy grandmas breads with all your funny faces. Our time together is just precious. A final thanks to Michael, my partner and biggest food fan.

I developed every recipe in his beautiful kitchen, from mess to distress to YES!!! There has been a battle between food and nutrition over the years. One elevates enjoyment and the other restriction. Specialty diets are not easy to follow. One person generally feels excluded. In this book, my goal is to include those diets and not make people feel they have to be treated differently. Let us again start this journey with a kiss.

Digestion actually starts in the mouth. An enzyme called amylase starts breaking down carbohydrates from the food you eat. This combination is called a bolus and is what we swallow. Digestion continues in the stomach, turning the lovely bolus into chyme. The chyme continues its long journey through the small and large intestines for further digestion, then transportation and finally absorption. Carbohydrates, protein, and fats are absorbed by axillary organs and waste products are excreted.

Everything we eat goes on this journey, no matter the diet, the journey is pretty much the same. The body accepts what we eat and manages from there. In the 90s, I was the town nutritionist. At that time, my cars had custom license plates NUTRITON and UOVER8. One day, at grammar school pickup, I walked past a mom and she said, Its only a muffin. So, I replied, I am not the food police.