To Create, to Inspire, and to Satiate. To Create. I create simply to bring thoughts to life. Most ideas come from inspiration while traveling. While traveling, I've found many dishes that don't fit my dietary restrictions that are staples of a region. This forces me to make the meals to fit my needs if I wish to know how wonderful the dishes taste. To Inspire. My intention in sharing my food is to inspire others. It is always a treat to know that I’ve brought a new spin on a dish people are familiar with. It is wonderful when someone comes across my food and is visibly shocked that I used ingredients they haven’t heard of or haven’t tried due to their own reservations. The meals within this book are traditional staples of their respective cultures, with the necessary adaptations needed for my lifestyle. And to Satiate. Food is meant to be filling and satisfying. It is not enough for food to be delicious, but for the anticipation of food to be a reward in and of itself. I enjoy saying that I eat with my eyes first. Caring about the contents and nutrients food provides should not hinder the taste and presentation of a meal. This book is a culmination of the years I’ve spent in the kitchen. I don't worry about protein, macros, or calorie count. I focus on using foods that bring a variety of colors, are nutrient-dense, and are packed with flavor. With over 70 recipes inspired by dishes from 18 countries, this book is suitable for the following food-related lifestyles: Vegetarian, Acid-sensitive, Easy on digestion, Mindful of soy, salt, and sugar intake.