My recipe binders needed some attention. I looked back at Such Treasures (our family/personal blog) and saw that the last time I updated my recipe system was June 2006.
My whole system was a mess. The recipes I used every day were in the pocket at the front of a binder – and I rarely looked at the pages inside the binder. I wasn’t using most of those recipes any more.
Want to know what kind of recipes were in there? Prepare to be shocked! I couldn’t believe how many tofu recipes I had – from when we were vegan. We don’t eat tofu anymore, because we now know that soy’s high amount of phytic acid is not neutralized through acidic soaking, which works for most other seeds. There are other downsides to soy, too, including how the phytoestrogens mess with thyroid and endocrine function.
Please note: Processed, fresh, and precipitated soy foods (such as tofu) should be avoided. Fermented soy foods such as miso, tempeh or soy sauce can be part of a healthy diet; the long fermentation they undergo is the key to neutralizing the phytates and other anti-nutrients. See this article for more information on the traditional versus modern use of fermented soy foods.
Anyway, during our vegan time, I had also collected my fair share of meat-free, dairy-free and egg-free recipes. I kept some of those, but marked them for updating to using raw milk, eggs, and soaked grains. Then there were the gluten-free recipes, some of which I kept, and some of which I tossed. It took me two afternoons to go through it all.
I’d love to hear how you organize your recipes, so be sure and share in the comments! I’ll give you a peek inside my binders. The first one was pretty, with a pretty cover and spine. I set that up at a MOPS meeting in the Fall of 2001. I added a second binder probably some time after June 2006. The second one is not so pretty, but works just as well.
The dividers are created by slipping a piece of white cardstock into a page protector and adhering a self-sticking index tab to the outer edge.
These are the dividers/sections I have, split up between the two binders:
- Cheese & Cultured Foods (just added!)
- Dips, Drinks, Appetizers and Sauces
- Desserts: Cookies & Bars
- Desserts: Cakes & Pies
- Veggies, Potatoes, Beans and Rice Dishes
- Main Dishes
- Tips & Info – charts and miscellaneous information
Looking at my sections, I see room for improvement, and perhaps will revisit these categories another day.
As for storing recipes in these sections, that is easy. For me, most of my recipes are printed from my blog or someone else’s blog or website. I slip these printed pages in page protectors and insert them in the appropriate section.
Speaking of printing – did you know that there’s a built in print stylesheet for every post here at GNOWFGLINS? When you’re on any post, you can hit print and that post will print very cleanly – without header, footer or sidebar. Comments won’t be included, however. If you need those, copy the comment text, paste it in a text editor, and then print.
If I get a recipe from somewhere else – like the one below from the Azure Standard sale catalog – it can go in the binder, too. I put a piece of scratch paper turned backward behind it.
I’ll be encouraging eCourse members to create a similar binder for their eCourse materials, whether for recipe or information. But, it doesn’t have to be done with page protectors. Regardless of how the binder is put together, the important thing is that you want to have easy access for working with the lessons and materials on a daily basis.
Now it is your turn. How do you organize your recipes?