14 Oct

Hello, and welcome to Adventures in the Kitchen! My name is Lauren; I’m 21 years old and currently studying human nutrition in my fourth year of university. I’ve really garnered a passion for food and nutrition over the past few years and in doing so, I’ve changed my relationship with food.

            A former picky eater, I would like to think I’ve come a long way from the days of refusing to eat foods simply because they look gross. I have become more open minded and started to try new-to-me foods and even surprised myself by actually liking them!

            I’m sure you’ve also had one of those instances at the grocery store where you walk by a shelf, looking for a certain product, and spot something you’ve never heard of.


Sometimes, if you’re feeling adventurous, this mysterious ingredient may pique your interest enough to actually pick up and place in your cart. Other times, the thought of trying to figure out how to use an unfamiliar ingredient becomes too much of a burden and it is returned to its spot on the shelf.

The idea behind this blog is to explore some unusual ingredients, where they originate from and the ways they can be used in a recipe. Some of these ingredients you may have never heard of before, some you may have seen before but didn’t know how to incorporate into your meal preparation.  Hopefully you stick around as I start this journey into the world of unfamiliar food and become more adventurous in the kitchen!



One Response to “Welcome!”

  1. Sarah Sandham October 30, 2011 at 2:58 am #

    Hi Lauren,

    Great topic! Being ‘adventurous’ in the kitchen is key for a lot of people. I know many, even my Mom, who are timid when it comes to trying new ingredients in foods or making new combinations that may not be as commonplace. But what’s the harm? The worst that can come of it is that we don’t like the taste of what we made and we’ll learn – FAST – not to make it again. I like how your topic focuses on the fun part of preparing food! I’m looking forward to seeing what ‘new’ ingredient you will discuss next.

    Sarah Sandham

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