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  • Heather Crosby's Pantry To Plate + Hearty Chickpea Stew

    Heather Crosby's Pantry To Plate + Hearty Chickpea Stew

    I did a little happy dance when I heard Heather Crosby had a new book coming out! 

    Heather, creator of the beautiful online space (and book by the same name!) known as YumUniverse, is a fellow plant-lover, graduate of T. Colin Campbell's Plant-Based Nutrition course, and believer in bio-individuality. 

    She also calls West Virginia (wild and wonderful) home these days, which, in my mind, kind of makes us part-time neighbors. (Go with it, people!)

    Her latest cookbook Pantry To Plate: Improvise Meals You Love - from What You Have is a one-of-a-kind, plant-based, gluten-free recipe playbook for the home chef!

    The concept here is "choose-your-own-adventure", and Heather's 30 mix-and-match templates are just what you need to get your creative juices flowing.

    Follow the recipes exactly as they're presented, or go ahead and mix things up. The possibilities are endless! 

    Here are just a few of the lick-your-fingers (and plate!?) delicious recipes you'll find here: 


    HEARTY CHICKPEA STEW
    Serves 8+

    Now I know it's starting to warm up outside, but don't count this one out! It's the perfect meal for those slightly cooler days and evenings (thinking this'll be a good one for Sleepy Creek with the fam) and definitely warming, grounding, and nourishing for colder nights.

    As I write this, it's in the upper seventies in Baltimore, and it was really the perfect lunch today! (I had seconds and I'm already looking forward to dinner.) 

    Ingredients:
    1 tablespoon unrefined coconut oil
    1 yellow onion, diced
    3 stalks celery, diced
    2 carrots, diced
    1 tablespoon fresh thyme
    1 cup (15 g) lightly packed stemmed, chopped kale
    ¼ cup (60 ml) dry white wine (optional)
    2 teaspoons fresh lemon juice
    1 bay leaf
    1 teaspoon ground cumin
    1 teaspoon ground coriander I used 2 drops of my doTERRA Coriander, since I didn't have any ground on hand. 
    ½ teaspoon ground turmeric
    ½ teaspoon smoked paprika
    ¼ teaspoon grated lemon zest
    ¼ teaspoon ground cinnamon
    5 cups (1.2 L) low-sodium vegetable stock
    3 cups (495 g) cooked chickpeas (roughly 1 cup/200 g dry; see page 11)
    1 cup (165 g) cooked wild rice, cooked (roughly 1⁄2 cup/80 g dry; see page 11)
    1 teaspoon sea salt, plus more to taste

    Fresh-cracked black pepper

    How To:

    • In a large soup pot or Dutch oven over medium heat, add the oil and sauté the onion, celery, carrots, and thyme for 7 to 10 minutes, until softened and browning.
    • Add the kale; sauté over medium heat for 5 minutes. Add the wine (if using), lemon juice, bay leaf, cumin, coriander, turmeric, paprika, zest, and cinnamon; stir for 2 minutes, then add the stock and bring to a boil. Reduce the heat to a simmer and cook for 5 to 7 minutes.
    • Fold in the chickpeas and wild rice—cook for another 5 minutes. Stir in the salt and then transfer 2 cups (480 ml) of soup (make sure the bay leaf stays in the soup pot and not in the measuring cup) to a blender and purée until smooth. Return the purée to the soup to add bulk, and stir. Reduce the heat to low and season with more salt if you like and generous pepper.
    • Simmer for 10 to 20 minutes to infuse flavor even more—serve warm and enjoy how the flavors develop every day if you have any leftovers.

    And few photos from my fun in the kitchen:

    Credits:
    Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. 
    Reprinted by permission of the publisher, The Experiment.
    Available wherever books are sold.
    theexperimentpublishing.com

  • Creamy Zucchini Hummus + The UnDiet Cookbook

    Creamy Zucchini Hummus + The UnDiet Cookbook

    Many of you know that I studied Culinary Nutrition (aka: Food As Medicine) with nutritionist Meghan Telpner a few years ago.

    When it comes to food, Meghan's philosophy is very much in line with my own, which you can read more about here, in How To: Start Eating Clean + Feeling Awesome Again

    Michael Pollan's now famous Eat food. Not too much. Mostly Plants. sums it up quite well. And it's a simple philosophy to remember:

    Cut out the processed, chemical/hormone/pesticide-laden, genetically modified crap. And embrace clean, local, seasonal, humanely-raised, nutrient-dense options instead.

    The result?

    You'll feel better than ever and your body with thank you for it!

    I remember when I first happened upon Meghan's blog. I was drawn to her laid-back, eat-clean, labels-are-for-tin-cans approach right away.

    I don't believe in counting calories or that one single diet is right for every person. And I feel strongly that there is so very much we can do ourselves to help our bodies to heal themselves, which is something else Meghan knows a lot about.

    Her first book UnDiet: Eat Your Way to Vibrant Health was (and still is) a staple in our home.

    And her new book, The UnDiet Cookbook, is even better! It's a much more in-depth collection of beautiful, nourishing, delicious, gluten-free and dairy-free recipes. And it's a must-have resource for people who want to eat clean and feel great again.

    If you're looking for that one book that will give you miles of culinary inspiration and never seems to disappoint, this right here is it.

    After graduating from the flagship Culinary Nutrition Expert certification program, I was approached by Meghan to come on board as a Teaching Assistant (we're now called Program Coaches). 

    Through my coaching at the Academy of Culinary Nutrition, I've been very fortunate to have been able to remain a part of this special community, where people support and respect one another - and where we do our best to empower others to play a bigger role in their own health and happiness: To share the health!

    And it is with this in mind that I get to share one of the awesome recipes from The UnDiet Cookbook with you: Creamy Zucchini Hummus.

    I made this one for our first ever Baltimore Cookbook Club, and it was a big hit! I'll definitely be putting it into regular rotation!

    Enjoy, my friends. To your health! 

    CREAMY ZUCCHINI HUMMUS
    Nut-free / Soy-free / Grain-free / Raw

    PREP TIME: 15 minutes
    MAKES: 1 1/2 cups

    Ingredients:
    1 zucchini, peeled and chopped (about 2 cups)
    1/2 avocado
    1/4 cup tahini
    1/4 cup fresh lemon juice
    2 tbsp olive oil
    1/2 inch ginger
    1/2 clove garlic (or a full one, if your friends can handle it) 
    Pinch of cayenne (optional)

    Make It Like So:

    • Place all the ingredients in a food processor and process until smooth.
    • Stop occasionally to wipe down the sides of the bowl with a rubber spatula.
    • Store in the fridge in an airtight container for up to 4 days.

    Excerpted from The UnDiet Cookbook: 130 Gluten-Free Recipes for a Healthy and Awesome Life by Meghan Telpner. Copyright © 2015 Meghan Telpner. Photography Copyright © Maya Visnyei and Catherine Farquharson. Published by Appetite by Random House, a division of Random House of Canada Ltd., A Penguin Random House Company. Reproduced by arrangement by the Publisher. All rights reserved.

  • Food for a Cause: From Scratch is here!

    Food for a Cause: From Scratch is here!

    Oh, just one more reason I love the Academy of Culinary Nutrition!

    Their mission reaches beyond the "classroom" and beyond the kitchen.

    They're out to change lives and empower people to take back their health and create the lives they desire and deserve!

    What does this latest compilation, From Scratch, from the Culinary Nutrition Experts have to do with changing lives? 

    Well, for one: The recipes are downright dreamy: Gorgeous photos of food-for-healing style recipes, created by yours truly and a whole bunch of my extremely talented friends!

    But much more importantly, 100% of the proceeds (your donations!) will be donated to Kiva, an amazing lending program that helps people around the world kickstart their own businesses - and change their lives!

    This year's edition of the From Scratch Cookbook includes:

    • 35 plant-based, entirely gluten-free recipes
    • Options for vegan, dairy-free, and allergy folks
    • Culinary nutrition tips

    AND it's all available at pay-what-you-can pricing!

    But only through March 6th, 2015!

    So, come on! What are you waiting for?

    Jump on over here and grab your copy:

    I've already donated and downloaded my copy! (It's stellar!!)

    And THANK YOU for supporting this special project. It is truly an honor to be a part of this awesome community.