Sites We Love: Petite Kitchen
When Eleanor Ozich’s four year-old daughter developed health problems that modern medicine couldn’t cure, Eleanor and her family decided to eliminate grains, sugars, and preservatives from their diet. They were amazed at the difference not only in their daughter’s health, but in everyone’s sense of well-being.
Petite Kitchen was born out of the need to accomodate their new restrictions, and it features gorgeous and inviting photographs alongisde healthful, wholesome, and enticing dishes. Here’s what Eleanor has to say about her site: Blog Name: Petite Kitchen Live since: August 2012 Posting rate: I try to post each day, whether that be a method, a photograph of something beautiful or delicious, or an article about natural living.
During the time that I first kicked off writing my blog, we lived in an old Art Deco apartment that had an absolutely tiny kitchen. We have of late moved into a new home, and I now have a larger kitchen which I am in love with, although I do still miss the old “petite kitchen” and all of its wonderful memories.
My method for raw lemon and coconut truffles .They are free of refined sugar, dairy, and gluten, and are made entirely with natural, nutrient-rich elements. Millet is an ancient seed that is rich in iron, vitamins, and calcium, and is naturally gluten-free.
When cooked, millet has a really lovely and light texture, and is relatively fast to cook. The trick is to cook the millet in homemade stock to give it an incredible depth of taste.
What’s something great that you’ve learned or that’s happened to you since starting your blog? Something that I have learned over the last year or so, and come to love, is simplicity in cookery.
When I first kicked off my recipe blog, I would always put too much pressure on myself to try and come up with fancy and elaborate dishes. But as the blog has grown, I have learned that many people, including myself, enjoy relatively basic and easy-to-prepare recipes, using delicious and beautiful components.
To be honest, most recipes on my blog are what I have decided to throw together on that day with what components I have on hand. Each time I cook or prepare something, I take photos, and if it turns out delicious, it’s usually posted on the blog either that day or the following.
I also love the website Food 52 , which has a fantastic database of recipes. I use natural light in all of my photographs, and love to style my photographs with beautiful vintage styling props and fabrics which I have picked up from secondhand stores over the last couple of years.
I right now contribute as a “gluten-free” writer for Taste Magazine , for The New Zealand Herald website, and I have just finished writing and photographing my first cookbook to be published by Murdoch Books early next year. I believe that the simple and rustic style of my recipes sets me apart from others. My wholesome recipes are always incredibly easy to throw together, and the outcome is always wonderfully delicious and nourishing at the same time.
They are the kind of recipes that can be made as a quick and tasty mid-week meal, but are also fancy enough to serve to guests.
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