Q&A with Seattle’s Sara Dickerman, author of “Bon Appetit: The Food Lover’s Cleanse”

If the name Sara Dickerman rings a bell, it’s because the Capitol Hill food goddess’ byline has graced our magazine’s pages for years – including as food and dining editor from 2003 to 2006.

Then, in 2011, Bonappetit.com hired Dickerman, a former chef, to create a 2-week post-holiday eating plan fit for discriminating foodies. As successful as it was, the plan was always in resolution-minded January, and limited to winter bounty.

Now, five years after The Food Lover’s Cleanse started, Dickerman, 45, has released a hardcover cookbook version. “Bon Appetit: The Food Lover’s Cleanse” (HarperCollins, 352 pages; $35) features 140 recipes with a 2-week plan for every season. Think fresh, flavorful dishes high in fruits, vegetables and whole grains with limited dairy and saturated fats. The goal is to control portion size and fill up on yummy, protein- or fiber-rich snacks.

We caught up with Dickerman, a mother of two, before her Jan. 21 talk at Book Larder (she is also doing a book signing at the Costco in Kirkland on Feb. 20) to find out how to beat salad fatigue and why Dickerman is over pork.

What do you want people to know about this book, and your cleanse?

It’s about how can you use adventure, delicious flavors and some trendy ingredients to change your eating. It used to be everyone wanted to know how to use quinoa but nowadays it’s, ‘How am I going to use chia seeds?’ (As a pudding, btw).

How did the online cleanse start…and turn into a 350-page cookbook?

I had written a piece for Slate reviewing diet cookbooks and the quality of the food in them. Then a Bon App online editor contacted me and asked me to put together a 2-week eating plan. The first year we culled recipes from Bon App books but then I started developing the recipes myself. Bon Appetit tested them and everything was done in conjunction with nutritional consultant Marissa Lippert, who owns Nourish Kitchen + Table in New York’s West Village.

“Cleanse” makes most foodies cringe. What do you want them to know about this eating plan?

I have an issue with the word cleanse because it sounds like something vilified that needs to be cleaned. But I tell people this is more about cleaning your habits, cleaning your pantry. Part of it is to teach people how to use their kitchens, whole-food cooking, high produce, protein sources that are lean and healthy. It’s about making a promise to yourself and goals like cutting back on sugar cravings and refined carbohydrates.

Is the goal to lose weight?

Not necessarily, though I do lose weight every time I do it. I also exercise a lot, though.

How do you handle salad fatigue?

Being prepared is the best way to commit to eating healthy. Don’t be afraid of the freezer. Encorporate leftovers. Try not to serve your salad exactly how you did the night before. Add something that you didn’t have. Nuts, lentils, fresh herbs. Or take a whole grain and decorate it with little bits – whether that’s kimchee, herbs, vegetables, or proteins.

Have you always eaten this way?

I was a cook (Le Pichet) for many years and then I was a restaurant critic, so no. But after I had kids I had to think about portion control and what I was eating.

Got any vices?

When I’m not following the cleanse to the letter the things that make a little more of me are wine, cheese, and bread.

What are your favorite Seattle spots?

Juicebox for salads. Vif for healthy breakfasts and Bar del Corso or Tallulah for dinner. I go for the sides, always. And, for an elegant dinner or splurge, we love Lark.

How has the food scene changed in Seattle since you were food editor at the magazine?

Seattle has always been a great place to shop. The fact that Pike Place Market is in the center of the city says a lot. Our farmers markets neighborhood-wise have really improved. Uwajimaya is my favorite place. Vegetables have become more interesting to chefs and we’re seeing beautiful formulations and preparations, especially at the London Plane, The Whale Wins. When I was editor It was pork every which way. But now we’re seeing whole grain baking. Restaurants are thinking about how to accommodate people’s lives with healthy take out, for instance. It’s not just a meal in a restaurant anymore.