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Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen Paperback – April 5, 2011
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From Publishers Weekly
The author of Super Natural Cooking and the blog 101 Cookbooks, Swanson offers a glimpse into her favorite everyday recipes. A huge and often preachy proponent of the buy organic/local/seasonal movement, she focuses on whole, natural foods including whole grains, whole grain flours, and fresh produce—ingredients that are seasonal and minimally processed. Recipes run the gamut from breakfast through desserts and include healthier variations of familiar favorites including crepes made with rye flour and ginger cookies with dried apricots and shaved chocolate. Lunch offerings include unique and palatable dishes such as kale salad with toasted coconut and sesame oil, and chanterelle tacos. Dinner recipes such as chickpea stew made with saffron, black pepper tempeh and weeknight curry made with tofu are big on flavor. Swanson spends several pages detailing her pantry staples including oils and fats, grains, and flours to guide those unfamiliar with key ingredients. For those looking to incorporate more healthful ingredients into their diet, Swanson offers a welcome variety of appetizing recipes that are easy enough to prepare on busy weeknights and sure to appeal. (Apr.)
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Plain (non-slick) paper, lots of photographs (close ups of the prepared food), blurb is above the title (which is a large bold font), the ingredients is in a small plain font, but the instructions are in a bold font, which makes them easily read.
Contents include: Introduction; 7 sections of recipes; Sources; acknowledgements; and Index.
Breakfast: Muesli; Granola; Oatmeal; Spinach strata; Fruit salad; Sun toast; lemon zested bulgur; Baked oatmeal; and Crepes
Lunch: Open faced egg sandwich; Summer squash soup; Mostly not potato salad; Whole grain rice salad; Mixed melon bowl; Ravioli salad; Panzanella (w/ soy); Mixed green salad; White beans & cabbage; Chanterelle tacos; and Orzo salad
Snacks: Avocados & mustard seeds; Hard cooked eggs w/ dukkah; Turnip chips; White bean spread; Honeyed manouri; Spinach chop; and Little quinoa patties
Dinner: Farro soup; Harissa ravioli; Pan fried mung beans w/ tempeh (soy); Summer linguine; Stuffed tomatoes; Mushroom saute; Green lentil soup; Cauliflower soup; Black sesame otsu; and Miso curry delicata
Drinks: Tinto de verano (red wine); Cucumber cooler; Iced white tea; Shandy; rose geranium prosecco; Mixed citrus juice; and Sparkling panakam
Treats: Muscovado sunflower kernels; Watermelon salad; Membrillo cake; Sweet panazella; Macaroon tart; Honey & rosewater tapioca; and Tutti Frutti crumble
Accompaniments: Whole grain mustard; Dipping sauce; Blackberry maple compote: asimple pot of beans; Wild rice; Toasted nuts & seeds; Poached eggs; Butter(s); Creme fraiche; Roasted strawberries; and Oven roasted cherry tomatoes
I like this book, I like the recipes except those w/ soy (but I can change that).... Some of the recipes are easier to make than others...... I'd be more than happy to eat these, if there was someone to cook them for me!
I don't see how you could love food and not love Heidi's approach to cooking. Her passion for food totally seeps through every page.