Page 25 - Inspire Health March/April 2015
P. 25
s outrageous how easy it is now. I love
that it’s now hitting the mainstream. I like
becoming a resource that people can trust”
In 2012, she addedThe Healthy
Voyager’s Global Kitchen cookbook,
a collection of plant-based recipes
from around the world, to her list of
accomplishments. Scott-Hamilton is a firm
believer in eating as much unprocessed
food as possible.The cookbook offers
alternatives on how to prepare a vast array
of popular international animal-free recipes
from scratch, with gluten-free, low glycemic,
soy-free, low-fat and raw-food notations on
every recipe.“I wanted to do something
that incorporated my love of travel and
world culture and cooking” she said.“You
might have grown up with something you
can no longer eat because it’s not vegan,
or gluten-free or whatever your dietary
restriction is, or, maybe you’ve traveled to
some country and you would like to re-
create a dish you had there that you can’t
have anymore. I’m Colombian and grew
up in Miami so the Columbian and Cuban
dishes are near and dear to my heart. The
empanada recipe is my grandma’s and it’s
fun to think that people will be making
vegan versions of them now.”
Though the recipes in her book are a
little more labor-intensive, eating a healthful
diet can be quite simple, Scott-Hamilton
— continued on page 26 —
March § April 2015 INSPIRE HEALTH 25
that it’s now hitting the mainstream. I like
becoming a resource that people can trust”
In 2012, she addedThe Healthy
Voyager’s Global Kitchen cookbook,
a collection of plant-based recipes
from around the world, to her list of
accomplishments. Scott-Hamilton is a firm
believer in eating as much unprocessed
food as possible.The cookbook offers
alternatives on how to prepare a vast array
of popular international animal-free recipes
from scratch, with gluten-free, low glycemic,
soy-free, low-fat and raw-food notations on
every recipe.“I wanted to do something
that incorporated my love of travel and
world culture and cooking” she said.“You
might have grown up with something you
can no longer eat because it’s not vegan,
or gluten-free or whatever your dietary
restriction is, or, maybe you’ve traveled to
some country and you would like to re-
create a dish you had there that you can’t
have anymore. I’m Colombian and grew
up in Miami so the Columbian and Cuban
dishes are near and dear to my heart. The
empanada recipe is my grandma’s and it’s
fun to think that people will be making
vegan versions of them now.”
Though the recipes in her book are a
little more labor-intensive, eating a healthful
diet can be quite simple, Scott-Hamilton
— continued on page 26 —
March § April 2015 INSPIRE HEALTH 25
