I hope this finds you well and thriving.
One of the greatest rewards having printed my book is the correspondence I have received from people who have bought the book and found it to be a value to them. The sense of community and support I have gained from those of you that email or message me makes my heart so full. I am grateful (and blessed) that you feel you can contact me directly and ask me questions or give me feedback.
Even when that feedback leads to a blog post like this… a very difficult one for me to write.
Misprints in the book.
While I have been aware of various formatting mishaps in my book (words in bold when they shouldn’t be, and capital letters where there shouldn’t be), which as a perfectionist I have found difficult to live with, I kept telling myself “As long as the information is accurate and the recipes are right, it is okay. I can correct the aesthetics on the second print run”. But now it has been brought to my attention that there are misprints in the recipes themselves.
Having been contacted by someone with regards to one of my recipes, I set about remaking it as it appears in my book… a few times. And, well… it does not work. I have gone back to my working document (I saved a new version of the book manuscript everyday I worked on it) – and the recipe that appears in the final book is different from the one in the original manuscript. I am completely devastated about this. Especially since it is the bread recipe! As I write in the book:
“It took me a LONG time to perfect gluten-free, yeast-free bread! Many loaves were inedible, and much money was spent at the health food store as Mila went through her ‘toastie’ stage. I am very proud of this recipe, and it is the only one of my breads that Mila has not only eaten, but also thoroughly enjoyed!”
So to discover that a misprint in the book has led to THIS bread being inedible too, has left me fighting off panic attacks, extreme nausea and the desperate wish to hide under my duvet for a long time (like forever!).
You may wonder why I myself have not picked up this error? While I do cook from my own book (and glow with pride every time I do), I have not made the bread since the book has been printed since Mila and I are now on a largely grain-free diet.
To those of you that have bought the book and tried the recipe, please accept my heartfelt apologies. I understand that the book was a financial investment for you and that the ingredients are expensive. I am truly sorry if I have made you feel as if it was money misspent.
To the mama that messaged me to query the recipe – thank you so much for alerting me to this, for graciously accepting my apology and for encouraging me to get out from under my duvet![/vc_column_text]
Sweet Potato Bread – one that works!
As I can’t (at this stage) afford to do a second edition or print run, all the books I still have will now be sold with the corrected recipe stuck into the book itself.
For those of you who already own the book, the corrected recipe can be downloaded as a PDF here.
For those of you buying the book from international online or brick & mortar stores via IngramSpark and their Print On Demand service, they will be selling a corrected version of the book from November 2016. The same applies to the eBook and Kindle Version.
And a few more
While I’m at it there are a couple of other misprints which need to be corrected too:
Sweet Potato Muffins
In the Sweet Potato Muffin Recipe (page 216), the ingredients list rolled oats but fail to mention that these should be ground before being added to the mixture.
I have also been made aware of the fact the Sorghum Flour is no longer available in South Africa. You can substitute brown rice flour for the sorghum flour in this particular recipe.
Ontbijtkoek – Spiced Breakfast Cake
In the Ontbijtkoek recipe (page 240) eggs are mentioned twice in the instructions (leaving my cousin to wonder if there should have been two quantities of eggs mentioned in the ingredients!)
In the Chicken Ball Recipe (page 252) the ingredients list coconut flour, but the instructions mention breadcrumbs. You can use breadcrumbs OR coconut flour.
I am sad to learn that Sorghum Flour (a highly nutritious flour) is no longer available in South Africa and am looking into why, and how I could possibly bring it back. In the meantime, (since Sorghum Flour is used in all three of my muffin recipes) I am testing the recipes using a new flour which was launched last week – Health Riot’s Cassava Flour.
Should it be a suitable replacement I will post the new recipes to my website in the coming weeks.
As I (a self-confessed perfectionist of ridiculous proportions) was battling to come to terms with these errors in the past two weeks, my regular run of email newsletters I have subscribed to seemed to have been written specifically for me (I love how the Universe teaches, guides and counsels me!):
Louise Hays’ newsletter was titled “How Do You Forgive Yourself and Others?”
Mastin Kipp’s newsletter was titled “The cure for perfectionism and procrastination.”
Ah… yes and yes!
I leave you with some of their words of wisdom…
“Forgiveness is a gift to yourself. It frees you from the past, your past experiences, and past relationships. It allows you to live in present time. When you forgive yourself and forgive others, you are indeed free. There is a tremendous sense of freedom that comes with forgiveness.” – Louise Hay