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Superfood Kitchen: Cooking with Nature's Most Amazing Foods Hardcover – November 6, 2012

4.4 out of 5 stars 141 customer reviews

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Editorial Reviews

From Booklist

Converts to organic, power, and other good-for-you foods tend to be in-your-face proselytizers, promoting acai berries or quinoa or yacon (a South America tuber) regardless of price or local availability. In a sense, they stray from today’s locavore and seasonal ingredients trends—finding nori sheets, for example, in a nonurban neighborhood is far less satisfying than putting together a broccoli and nut salad. Morris is no different, though certainly not as strident. She starts with her personal nutritional journey as she began to understand the power of Aggregate Nutrient Density Index (ANDI). The more than 100 recipes aside, Morris details what’s needed to create a superfood kitchen and pantry, cataloging ingredients from acai berries to yacon with flavor notes, recommended forms, and best uses. Techniques, too, receive their own focus, with discussions of equipment conventional (e.g., blender) as well as nontraditional, such as the dehydrator. Helpful appendixes include a superfood substitution cheat sheet, conversion charts, how to make nut and seed milks, frequently asked questions, and an ingredient resources guide. --Barbara Jacobs

Review

"Morris details what's needed to create a superfood kitchen and pantry, cataloging ingredients from acai berries to yacon with flavor notes, recommended forms, and best uses. Techniques, too, receive their own focus, with discussions of equipment conventional (e.g., blender) as well as nontraditional, such as the dehydrator. Helpful appendixes include a superfood substitution cheat sheet, conversion charts, how to make nut and seed milks, frequently asked questions, and an ingredient resources guide." --Booklist
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Product Details

  • Hardcover: 256 pages
  • Publisher: Sterling Epicure; 1 edition (November 6, 2012)
  • Language: English
  • ISBN-10: 145490352X
  • ISBN-13: 978-1454903529
  • Product Dimensions: 1.2 x 8.5 x 10.5 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (141 customer reviews)
  • Amazon Best Sellers Rank: #15,132 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I am finishing up my natural food chef training (it was on my bucket list), and spotted this book yesterday. We learned a little about superfoods, and made a few recipes that used some of them, but that was about it. So a huge thank you to Julie Morris, for writing such a terrific book about Superfoods. Morris explains what a superfood is, why we need nutrient dense foods, and how to set up your kitchen, both in equipment and ingredients. I particularly appreciate her extensive explanation of ingredients. For example, what is a Camu Camu Berry, flavor notes for the berry, recommended forms of it, and the use of them. The book features gorgeous photography, which Morris did herself, and a beautiful layout and design, which shows her background in design before becoming a Natural Foods Chef. It would benefit all of us to eat more of these amazing foods and this book presents everything so clearly. The recipes look like they would appeal to just about everyone.

The recipes look fresh, fabulous, and yes, the ingredients might seem strange if you are not used to superfoods. But the whole point is to learn what they are, and how to cook with them. The recipes will appeal to a wide range of people, not just those into 'health foods'. So they will be great to sneak into your spouse's diet or your kids food as well. The ingredient lists contain a special symbol to annotate which of the foods are superfoods.
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Format: Hardcover
A beautifully designed book that is perfect for anyone delving into the realm of superfoods for the first time. The recipes are unique and inspiring (and so far, absolutely delicious!). It does call for exotic ingredients (I mean, that's what Superfoods are!). But the benefits are explained and are readily obtainable through iHerb, Amazon and her website for the most part.

Having said that, I must admit that my heart sank when the first recipe called for "wheat flour". After her introduction about the anti-inflammatory and health promoting benefits of Superfoods, I was appalled to see that there was no recognition that Gluten is pro-inflammatory and gut damaging. Based on the extensive research reviewed by Dr Tom O'Bryan and Willaim Davis (author of Wheat Belly), Gluten has been found to be a health damaging food. The alternatives to gluten are pushed aside to purchase "gluten free flour" (which one?) instead, with the necessary modifications omitted.

The book's claims are not supported by the evidence and touts repeated myths (that have long been disproven), such as avoiding dietary cholesterol to prevent heart disease and pH balancing. The one reference to a single study she cites isn't even acknowledged! Where is she getting her information from? She does make reference to the China Study, which has a flawed research design (you can read an evidence based perspective, here http://www.cholesterol-and-health.com/China-Study.html) and only demonstrates a weak correlation that hasn't been well supported by other research (which is not a definitive result). These are just a few examples of the unsubstantiated claims she makes throughout the book.
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Format: Hardcover Verified Purchase
This is a beautifully laid out and photographed book, and it may be useful to those who keep a kitchen of highly unusual ingredients and products. I cook all the time and rely primarily on the America's Test Kitchen books, which focus on good cooking techniques but also on using (or suggesting) products that are readily available to the home cook. I was hoping for a book that would bring superfoods to the center of the daily menu, but I was surprised at the obscurity of many of the products included. To me, superfood recipes that are most useful are those that feature the ingredients that we will consume a lot of and that are easily incorporated into the every day menu and diet--avocadoes, blueberries, salmon, kale, sweet potatoes, quinoa, and the like. Adding 2 T of this and that yeast extract or seed just isn't my style. Some of the ingredients called for that I'm talking about are chia seeds, brown rice mochi, freeze-dried wheatgrass powder, hemp seeds, acai powder, sacha inchi seeds, and dulse. They may add some nutritional element, but the likelihood of most home cooks--even serious home cooks--having many of those even in a well-stocked pantry, is low, and if I have to buy a bottle of something new for every dish I try, I'm less likely to try them. If you are the kind of cook who likes to buy all kinds of obscure ingredients that you'll probably only use for one recipe, this book might be totally satisfactory to you. I'm a serious cook and serious about nutrition, but I am also very wary of fads and trends. Eating dark green and orange veggies and good Omega-3 fats is good for you, but you don't have to stock a pantry of bizarre ingredients to make those into good and interesting dishes. I would have preferred a more realistic and economical approach to raising your intake of superfoods and a little less emphasis on the obscure and, frankly, trendy add-ins.
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