When people ask for the recipes of the meals I post on social media, I start sweating because its then that I realize I have none -plus im convinced I have short term memory loss so that’s not helpful. Last year in Finland, I finally decided to jot down the recipes of some of the dishes I created in my spare time (baking, particularly, was an off-day favorite of mine) just so I wouldn’t forget them. I find it funny to look back at what I wrote because the pages are covered with phrases like “30ish mins”, “however many you want” and “natural pb”. Some recipes don’t even have any measurements, just ingredients… signs of a great cookbook in the works. Anyways, the point is, I suck at precision and following recipes (hence the nervous sweating when asked). So, I started to tell people to “just eyeball it”; which I find to be the perfect title of this food blog thingy.
Just Eyeball It works so well as a title also because I recently found out that going with the flow while cooking runs in the family.
My Bubbie’s mom- if you don’t know who Bubbie is yet, im sure she’ll pop up in the blog sometime, she’s my lil Jewish gram from Brooklyn- apparently used to get asked the same question that I continue to receive regarding recipes, but she answered is a way cooler way. When asked the measurement of an ingredient she’d respond with “just a shit” (which in Yiddish means ‘pinch’, apparently). So I don’t know you guys tell me, should I make the title “Just A Shit” instead?
Long story short, I just love to create and try new things in the kitchen. And since switching to a plant-based over a year ago, my creativity has caught fire (partly because you’ve got to get a little creative with plant-based dishes) and im always up for a challenge.
But for real, over the year I have learned a ton about the health benefits of a whole-foods, plant-based diet and have had a super-duper time experimenting with vegan recipes. I never would have thought I’d be so pumped on vegan cooking and baking (ok maybe baking because im a HUUUUGE desert gal), but its so fun.
As a result of posting my experiments, more and more of my friends have begun to wonder about the food I make, which now forces me to go against my fleshy human desire to be greedy and selfish and share my loads of delish knowledge with the world (by world I mean family, some friends, and anyone bored enough to read this). So stick around and I'll start posting some recipes and stuff.
Ćao,
Sarah Bloms
**Side note** if you’re curious about plant-based and vegan nutrition research t
hat’s backed by solid science (not just blogs that preach EAT MORE SPIRULINA, PREFERABLY IN BOWLS MADE OF COCONUTS ON A TROPICAL ISLAND), a few stellar sources are:
The Aussie, Simon Hill from Plantproof.com (he’s got an insta and a podcast too for all you audible learners)
Dr. Will Bulsiewicz, MD. MSCI., otherwise known as The Gut Health MD (insta as well)