Project Food BlogPosted: September 13, 2010
Starting today, I’m taking part in Foodbuzz’s Project Food Blog – and maybe, just maybe, I could be considered the next “Food Blog Star”. Exciting! To begin this challenge, all the participants are asked to write a blog post defining who you are as a food blogger. So that’s what this post is all about. It’s a bit of a daunting task, defining myself! But I’ll give it my best shot and shamelessly ask that you vote for me at the end 🙂
What’s The Particular Kitchen all about?
This blog was born out of curiosity. I’m Molly, the person behind the Particular Kitchen veil, and my fascination with cooking, nutrition, food intolerances, and health has been steadily growing ever since I was diagnosed with food sensitivities in 2004. It took a while to come to terms with these new restrictions on my diet. At first, I ate very boring, bland food, thinking that was all I was allowed to have. Only recently, since I moved to London and met my fiancé (a much more adventurous eater than I was), did I discover a whole world of possibility. Soon my diet felt wide open rather than restricted.
I knew plenty of family and friends who had dealt with the same frustrations of having a food intolerance or allergy. Which is why I started this blog in the first place – for people like me who had no idea that they could continue to eat delicious and creative meals without having to suffer.
This soon evolved into a quest for a healthy and tasty diet as well as lifestyle, inspiring me to enroll in a distance learning course through bauman college in California. Next year, I’ll be a certified holistic nutrition educator, and can’t wait to pursue my future career! In the meantime though, I’m sharing useful pieces of information (as well as the usual recipes) while I learn. It’s amazing to me how easily a health issue can be alleviated by adjusting your diet.
While I am certainly eating in a different way to how I was two years ago (let alone two months ago!), I never feel as though I am missing out or denying myself in any way. This is the area I’d like to focus on for my future clients and readers of this blog: that a healthy lifestyle can be achieved without having to feel isolated or pressured. Never mind whether or not you have a food intolerance or allergy; everyone suffers from an ailment at some point in their lives, and it can be beneficial (not to mention money-saving) to try and affect this through the food you eat.
Most of my blog posts involve a recipe – usually what I made for dinner, occasionally a dessert or snack – but the underlying thread in all of the food I prepare continues to be health and accessibility. I’ve been fortunate enough to travel quite a bit recently, so I’ve written a bit about those holidays and my experiences with food in different countries. It has been a great learning experience – and every challenge has been a fun one!
Even though I’m an American based in London, I’d like to think that what I write is internationally appreciated. The recipes I write are a mixture of American measurements and British ingredients (eating locally, anyone?) but there is such a wealth of information out there to adapt and convert recipes that I feel this isn’t really an issue. What matters more is the combination of flavors and ingredients I use – there are usually one or two pretty significant parts to my recipes that I make a point of mentioning up front. And if you don’t know where to buy something, I’ll always try and recommend where to find it.
Vote for me starting Monday, September 20th by visiting my Project Food Blog profile!