Wilder by the Dozen: Simple Healthy Timeless

Thinking people today continue to focus on fitness, health and overall wellness. The cooking and preparation times are both short in this book because most are time poor while trying to keep up with today’s full throttle lifestyle. ‘Future Shock’ does seem to be here, however, I’m here to help and have it be fun!
The creating and cooking can be accomplished quickly and easily if you read the formula through first and engage your brain before cooking. This seems to still be said in high school home economics rooms where even I still teach occasionally.
It was Julia Child that wrote back to me in high school (‘69!) and said, “Learn the fundamental tenets of classic French cooking as a base of knowledge”. So I made a 3 year reservation to study at the Cordon Bleu to round out my degree in Home Economics. She suggested the cooking school in London because it was taught in English and they didn’t flunk you out because you were American. After seeing Julia and Julia I understood more of what she meant! However, we still gained 5 kilos at least each with all the cream, butter and Cognac in everything.
This is why I am now a wellness reformed Cordon Bleu chef these days (for decades). My food lifestyle philosophy is a blend of time-honoured cooking techniques and the latest nutritional findings, eating lightly and low on the food chain, exercising in fun ways all for a higher fitness level, more balance and overall higher quality of life.
Way back in 1983 I wrote my first cookbook entitled 30 Minute Meals. This included both preparation and cooking to finish all dishes at the exact same time for service. So, after developing and creating each dish and complete menu I put the stop watch on and timed the entire process. My nickname became the '30 Minute Woman’, my company Fast & Fresh Cuisine!
It all begins each process as with these dishes to first:
(1)Gather all utensils and ingredients before doing anything else
(2)Chop, slice and measure all ingredients before beginning to cook
(3)Prepare a few dishes or techniques at once using quick cooking methods (After all, there are 4 burners on a stove!)
(4)While dish is cooking, tidy up and organise kitchen
(5)Serve and garnish the meal in ways that add to its appeal

So imagine my consternation when many un-named others came out with 30 Minute Menus, 20 Minute Meals and the dishes were only cooking time not entire production from start to finish. As I am the original 30 Minute Woman (turbo-type A in the past) and always into domestic shortcuts for more outdoor play time, I began to envision a video, widget, app and eBook to re-visit these dishes and enjoy a more passive income. This is where my 12/15/30 idea came in:
12 dishes with many recipe variations in one
15 minutes or less prep or active time
30 minutes total with cooking time
Here’s to living in hope!

Now the idea of the 30 minute time is not to become frazzled trying to “beat-the-clock,” particularly at first. When you’re “in-the-zone” and rhythm of cooking, exercising or anything all does become timeless and in the moment. Just being fast can unsettle the mind. It’s particularly important and luxurious to dine slowly and reverentially as well, thanking the farmers and person that prepared the meal. Often I place by hands above the food and smile down at it, taking a moment, then looking up and smiling at those gathered round my table. In fact I have everyone do this first. Do I sound like I’m from California?
As I culled and re-created my own favourites (3 changes and it’s a new recipe) I’ve up-dated and substituted ingredients for greater health, flexibility and full flavour.