Bring more whole, real ingredients into your kitchen and replace processed foods with the 120 plant-based recipes in Pure Food.
A busy mother of three who was frustrated with trying to find healthy, organic snacks for her kids, Veronica Bosgraaf decided to make one herself, the Pure Bar. Now nationally available and widely beloved, the bar kick started a nutrition overhaul in Veronica’s home. Clean foods and a new, simple way of cooking and eating replaced anything overly processed and loaded with sugar.
Organized by month to take advantage of seasonal produce, Pure Food shares Veronica’s easy vegetarian recipes, many of which are vegan and gluten-free, too.
• January: Lemon Ricotta Pancakes, Winter Garlic and Vegetable Stew, Chocolate Rice Pudding
• April: Asparagus with Turmeric-Spiced Almonds, Egg Noodles with Wild Mushrooms and Spring Greens, Roasted Cauliflower with Quinoa and Cashews
• July: Watermelon Mint Salad, Grilled Garlic and Summer Squash Skewers with Chimichurri, The Perfect Veggie Burger
• November: Caramelized Pear Muffins, Parsnip and Thyme Cream Soup, Wild Rice and Pecan Stuffing
With 18 color photographs and tips for "cleaning" your kitchen and lifestyle—from drying your own herbs to getting rid of chemical cleaners—Pure Food shows the simple steps you can take to make your cooking and living more healthful.
|Product dimensions:||7.30(w) x 9.10(h) x 0.70(d)|
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Most Helpful Customer Reviews
This cookbook is focused on simple yet healthy meals. When I say simple, I am not joking. Many recipes have less than 10 ingredients. The instructions are very easy to follow, and I enjoyed how the author would note how long perishable dishes like desserts would last in the fridge or freezer. Best of all, this book is broken down by month. So, you have special recipes for January, February, March, and so on. The monthly recipes are not holiday themed (e.g.- valentines day dishes for February). Rather, each month showcases recipes that use what is in season for that given month. I really like that because sometimes I get recipes where I can not find some of the ingredients. By making seasonal food, you won't have to worry about chasing down elusive ingredients. My favorite recipe in this cookbook is the Strawberry Ice Cream pie and it came out wonderful. There is actually no dairy in the pie. The crust is made of almonds and dates (a crust without wheat, who knew!), and the filling is made of strawberries, cashews, and dates. The recipes here will keep both your taste buds and waistline happy as you eat pure food.
This book is all about fresh eating, and it is simple and to the point. The author herself states in the introduction: "Pure Food is not a 'fancy' cookbook. It's an approachable guide to help you quit fast, frozen, processed foods and get back into the kitchen." Her straightforward introduction is followed by a pantry section, outlining the tenets of eating fresh and buying local, and the healthy basics for stocking your pantry. This book calls for things like maple syrup, brown rice flour, coconut oil, almond milk, and other important staples. (I don't think all of the unusual flours like buckwheat and millet are necessary, but are good gluten-free options or have other special attributes, and I think most recipes can easily have a different flour substituted.) The book is then organized by month, where ingredients are showcased when they are at their peak. This helps you to eat seasonally-- something I am always striving for, and failing miserably. This book helps you succeed in that area. I've had the Almond Butter and Cacao Nib Smoothie two days in a row now (and still lost weight!) A tasty blend of almond milk, almond butter, frozen banana, maple syrup, vanilla, coconut oil and cacao nibs, this smoothie is high in healthy fats and fiber, and a good source of potassium, calcium and iron, and no cholesterol! And very tasty to boot! And last night I also made some healthy scalloped potatoes from the cookbook. This simple dish has potatoes, peppers onion, garlic and herbs, but no cream, butter or cheese. The "sauce" is simply created by adding a little water and letting it simmer, causing the starch from the potatoes to create a little thickened scant sauce. I did my best to figure out the calories per serving, and I think it lies somewhere in the range of 90. My final word: A great effort, and a good way for me to pick up some healthy, wholesome, seasonal eating habits. I wish it had more photos to entice me, but overall I like this cookbook!