Gluten Free cookbook

A
very well written book with many practical recipes.  With over 70 recipes one can not go wrong with this book! Recipes in all categories to please everyone!This cookbook is not only lovely, it looks very useful and practical as well.  This new cookbook is a must-have for every household! As you may have noticed by now, I have a thing for healthy cookbooks. And as a final note, although I would love to keep it I have actually made the sacrificial decision to give it as a wedding gift this spring! I just  hope  I have time to make a few of the recipes  o else I just  might have to save up and purchase this cookbook!

I received a copy of this book from the publisher in exchange for my honest opinion. 

Korea

An interning book with unique recipes.  I enjoyed it except for some pictures and language. Lots of fun recipes but most would be strange to an American to make. Perhaps you would try in another land.  Lots of  fun facts scattered in this book.  Just not something the average chief would  use. That's saying a lot since I collect and cook for every country!  This book comes out for sale tomorrow the 16th.  Look for it on amazon since it does have great recipes even if I do not  love all  the language!  There will be about 100 recipes to choose from so you will find something delightful and new  like their ice cream. Some  of the info was fascinating  especially their hot dog treats.  If you live near  St Louis you will be happy to know you can get  most ingredients at global food.  So do pre order your copy and get cooking.

"I received this book from Blogging for Books for this review

coconut

I  am a fan of coconut so this book was perfect for me. I use coconut oil for everything, teeth, hair , skin, eating, baking and cooking!  I only wish I could get fresh ones to eat because coconut water is  now a favorite drink of mine.

Lots of recipes are packed in this small cook book which  you will often be using. It would also make a great gift  for weddings, as a hostess gift and much more!  In fact it  would be perfect in a coconut basket, lotion, coconut oil, hand cream, coconut cream, coconut water, candle.and a fresh coconut.  Get it for shower gifts, birthday you name it.  I an not say enough about this cook book.

I loved the chapter about the authors life in Madagascar. Very well written. I now read her blog and that too is enchanting.  As of now this book is lent to a friend and  a lot of others have this book on their wish list or have  just ordered it!

I received this book from the publisher in exchange for my honest opinion.

Happy Cooking by Giada De Laurentiis

Happy Cooking: Giada's Recipes and Tips for Making Every Meal Count...Without Stressing You Out

 The title of this book says it all.  A very happy book full of over 150 recipes. you will love because not only are they healthy but they are so easy to make on any week night,  Not your  normal heath book with recipes you say : I should  make because they are healthy.: In this book you will  prepare a dish and  everyone will rave about it  not knowing it is healthy!  This is  myy first cook book from this  world famous  chef and it will make a great Christmas gift for some one special;.  Note There are some pictures  that are not modest but for the most part it is great~!

Giada’s book contain recipes for breakfast, snacks, salads, pastas, weeknight recipes, vegetables and side dishes, recipes for weekends and holidays, some treats and sweets. She indicated recipes for gluten-free, vegetarians, and vegans. They will be easy to find. The recipe ingredients are practical and easy to shop for.

I received a complimentary copy of this book from Blogging for Books in exchange for an honest review.

Health

The Longevity Kitchen

Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120 Recipes for Vitality and Optimal Health]

Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods [120 Recipes for Vitality and Optimal Health]

By Rebecca Katz and Mat Edelson
Foreword by Andrew Weil, M.D.

It is great to have a new heath book around this time of the year because we will need it in January! Lots of recipes with over 120 ones you will make over and over.   I felt like this book was well researched . Since I have gotten it , I have  made  over half the recipes and loved every one of them. Even the 3 year old and 15  month old  children I watch like the recipes. In fact the three year old asks to cook  from my special book with the white bowl  full of yummy carrots on the front.     Get as Christmas gifts because everyone will rave over it!

I also reviewed her other grand book!

chili

A HISTORY OF THE ONE-POT CLASSIC, WITH COOK-OFF WORTHY RECIPES FROM THREE-BEAN TO FOUR-ALARM AND CON CARNE TO VEGETARIAN

By 

By 

A HISTORY OF THE ONE-POT CLASSIC, WITH COOK-OFF WORTHY RECIPES FROM THREE-BEAN TO FOUR-ALARM AND CON CARNE TO VEGETARIAN

Think of winter foods and you will love this book!  Lots of ides for everyone!  It has a great amount of pictures too! Not only that but the history about this food was fascinating!  With about 60 recipes you can make chili with bean or with out.  This would  be a perfect gift with a chili spice mix!  Order today on amazon/
 You will find these chapters!

TABLE OF CONTENTS

Introduction  
Chile Identification Guide  

PART 1 Chili’s Family Tree
CH 1 Lobster Chili in Old Mexico  
CH 2 Christmas in New Mexico  
CH 3 Goulash, Kima, and Tagine  
Melting Pot Chili  

PART 2 Tex-Mex Traditions
CH 4 Longhorns, Chili Queens, and the Cradle of Texas Chili  
CH 5 Comida Tex-Mex  Chili Cook-Offs  

PART 3 Chili Road Trip
CH 6 Route 66 and Other Kicks  
Chili with Beans  
CH 7 Coneys and Three-Ways: Greek-American Chili Traditions  
CH 8 Half-Smokes and All That Jazz: African-American Chili Traditions 

PART 4 Modern and Vegetarian Chilis
CH 9 Modern Chili  
CH 10 Vegetarian Chili  

Epilogue: How to Throw a Chili Party  
Acknowledgments  
Index

what to eat

  This is a book all pregnant ladies should have!  so many tips and advice  for every week. Keeps you knowing how healthy the baby will be! What to Eat When You're Pregnant has a;ready been put to use by a friend.

It even has recipes in the book!There are not many books out there that explain WHY it's so important to eat certain foods at each stage of pregnancy and breastfeeding.This very well written book provides practical and realistic guidance to supplement your providers advice when you are contemplating or working on becoming pregnant, through those tied groggy days of little sleep, breast feeding, and temptation to grab that Snickers.  Week by week, pregnant women learn the why, the what and the how from a point of view that is at once scientific and nurturing. What more empowering way for prospective mothers to begin the act of creation than to healthfully bite into it?

i got this to review!

My New Roots by Sarah Britton

I am absolutely delighted by this new, beautiful cookbook from popular health blogger Sarah Britton who is from Toronto where my mother grew up and my relatives live!  The cover drew me in and he concept  of new inspiring healthy treats. Most recipes along with pictures  are  of vegetable recipes but there are some desserts too.
This book will not disappoint as the author uses other  types of sugars making this a must for all healthy people. In looks or quality of recipes You wont be disappointed! 
often times we need  a book like this to perk up the side dishes.  My passion is cooking and doing it right by the seasons so this book laid out in 4 sections one for each season.
This book is just right for me to use on my large family.   Gorgeous full-color and full-page photos of every single recipe.  Finally, someone has elevated the quality of plant-based cuisine to an entirely new level. 
I can already tell that this book will be a favorite of mine and will get good use! If you're looking for healthy, plant-based recipes, I'd highly recommend this book! As a HUGE fan of eating seasonally whenever possible I really enjoyed to organizing of the recipes by season to support the possibility of eating this way.

I received this book from the publisher in exchange for my honest review.

Simple and inspired whole foods to savor and share

This is the sequel to the sprouted kitchen which I got this year for my birthday!The photography and layout of the book is a journey through beautiful pictures and easy to navigate dishes (bowls) that are simple to make and tasty fantastic. I highly recommend giving this a try for healthy, fresh, and very very tasty food. very good recipes.  The recipes are simple compared to the healthy ones I mostly accomplish, making it the perfect cookbook for someone interested in getting into healthy eating.This is another healthy cookbook to inspire both healthy eaters as well as those who are just starting on the journey to ultimate health and vitality!Yet again I was delighted from this cookbook published by 10 Speed Press. Will they ever disappoint?
This new recipe book is packed with interesting and healthy recipes which I am eager to try.
The seed for this book was planted by an indirect compliment from my husband, Hugh, about my cooking. Knowing I was an enthusiastic home cook, someone had asked him what my “specialty” was. He and I both know I don’t necessarily have a favorite cuisine. Through trial, error, and money wasted, I’m mediocre at cooking meat. I am too unconventional for perfect baking and err on the side of health nut for classical dishes. What I do well is what I care most about, which is produce. 

I have an affinity for seasonal vegetables and whole foods with bold dressings or sauces. I crave healthful, colorful foods that taste good. 

My specialty, per se, is food in a bowl—combinations of vegetables, whole grains, lean proteins, big salads—texture and flavor that go together to make a simple, nutritious meal that makes sense composed in one vessel. “Bowl foods” was Hugh’s answer to the question. First I
took offense, then I laughed about it, and after telling the story, I came to realize that this is the way a lot of whole foods–focused eaters cook: a dish colorful enough to serve when friends are over for dinner, the kind of meal you can bring to the couch with nothing but a spoon or fork, or where leftovers can be packed up easily for the following day. One could argue that food in a bowl has an aesthetic gentleness to it that feels stark on a plate—ingredients nestled within each other, tangled to make most sense as a sum of their parts. I am using the bowl as a point of inspiration for the recipes shared here. 

I grew up in a home where eating together—but not necessarily cooking—was emphasized. We laugh about it now, especially given the style of food I lean toward, but most things were frozen, canned, or mixed from a packet. One of my mom’s standbys was frozen taquitos sticking out of a bowl of microwaved Ranch Beans (they came in a can, sweet and barbeque-ish), or my dad made us blue box mac n cheese with hot dogs in it . . . and I am not referring to the organic, grass-fed kind. 

My childhood is reflected upon fondly—I have great parents who made life fun and gave my sister and me every opportunity to succeed, but my career now is an ironic juxtaposition to the eating habits we had growing up. 

I went to college in San Luis Obispo and, out of curiousity, started working at the organic farm on campus. I was paid in vegetables, and in my best effort to live on a budget, I taught myself how to cook given what I was sent home with. I watched shows, scoured magazines and cookbooks, and learned by trial and error. It was then that I fell in love with knowing where my food came from and how it was treated and tended to. I witnessed the full farm-to-table circle, firsthand, and cooking and eating became a lot more personal. Working on that farm, be it a small chapter of my life, is largely responsible for how passionate I am about seasonal produce today. I learned the stark difference between a fresh summer tomato and the kind you get from a conventional market in December—simple, nutritious food made sense when you paid brief attention to what was in season and timed it right. 

After school, I took an internship in Tuscany, Italy, at an olive oil farm and cooking school called Villa Lucia. There, as seen in most of Italy, I learned more of the emphasis on using excellent ingredients and well-executed preparations to make uncomplicated, delicious food. I worked hard and woke up early to prepare breakfast for the guests. I watched and listened—that is how I have become a better cook, by watching and listening to what people like, how food makes them feel, what aesthetically makes them respond. To feed people is an act of service and generosity—there is more to it than just filling your belly. I dated and married my sweet husband among all this—a man who prefers cheeseburgers but loves to be fed regardless. He is a talented photographer and we started Sprouted Kitchen, a food journal, as a place to document thoughts on life, recipes, and his dynamic photos. We figured out how to work together as a team, amicably as possible, and in time, acquired opportunities for freelance work, teaching classes and workshops, and publishing two cookbooks. 

Writers and entrepeneurs use the word journey loosely and often when referring to their careers, as this path proves surprising and unpredictable, but I really feel that is the best word to describe the ride Hugh and I are on with food writing and photography. It has led us to meet some incredible people and provide a lifestyle of doing work we enjoy. I aspire to always share pieces of a life being figured out alongside my delight in making food with those who share a similar enthusiasm for both. Having an online space to do so has been incredibly rewarding. We have a little boy who will be sharing a seat at our table as well. He’s mini. I don’t know if he’ll prefer cheeseburgers or salad, but I’m excited to feed him.

Through feedback from journaling on Sprouted Kitchen, teaching classes, and consulting friends on dinner plans, I’ve found that the recipes people want are the ones I make as part of our everyday life. People are busy, time is limited, and while there are Sunday afternoons for a meal with a longer list of steps and more dishes to clean, the resounding request is practical—delicious, healthful, and practical. I am not classically trained nor do I have a culinary school degree on my resume. My experience and authority comes from feeding people and paying attention. My style is quite simple. It is colorful and thoughtful in its combination of textures, colors, and hints of flavor with cheese, nuts, or an herb-packed dressing—but it’s simple to prepare. The advanced cook may find it overly so, but my goal is to speak to the everyday home cooks who desire to prepare wholesome, vibrant foods at their tables. I depend on using fresh, seasonal produce at its peak for the food to taste great in its natural state. Most instruction you will find here is straightforward and the ingredients easily found at a farmers’ market, health food store, or wellstocked grocery store. There are phenomenal books that teach skills like braising, roasting, or grilling; you can even find ones on entertaining and crafting a lovely tablescape. While cooking as a hobby continues to grow in popularity, you will be able to find a cookbook on just about any facet of the process. But this book is a collection of recipes inspired by the marriage of flavor, color, texture, and wholesomeness that compose a dish—nestled in a bowl, in particular. The naysayer could argue a number of these recipes may also be served on a plate and I wouldn’t disagree. The title is bowl+spoon, yet many are better eaten with a fork. In the name of cooking and pleasure, let’s leave the literal and pragmatic aside. Much like painting or writing, the process of writing a cookbook is deciding on a thesis, and food in bowls, whether served family style or individually, is essentially the thesis of this cookbook. 

We’ll start with breakfast, of course, and continue with small bowls of sides and dips, then big bowls, which stand alone as an entrée, and seal the deal with a few sweet bites. I’ve included a number of my favorite dressings and sauces as well—something to have on hand when you’re throwing a quick meal together. Whether you're looking for a crisp green salad for a dinner on the porch with friends or a hearty tortilla soup for a cold night in, there is something satisfying and healthful for everyone in here.

I am often asked about altering recipes to accommodate allergies or specific diets. If you cannot eat cheese, don’t scratch a recipe for that reason. Adjust these recipes to accommodate how you cook and eat. If you can’t do nuts and they’re used as a topping or garnish, leave them off! I don’t often follow recipes to a tee, and I expect the reader to take some authority here as well.

In a generation of busyness and schedules and desperate convenience, I hope to encourage people to eat at home with people they care about, to compose produce-focused meals, and to value their health, through the food choices they make. My contribution to that is accessible recipes that take more time to prepare than eating out or microwaving, but reward you with the joy there is in feeding people well. I’m honored you’re reading this book and allowing me to share a piece of my life via the foods I cook for my family. We have to eat; it is a basic need. Inviting people to your table, be it online, through a book, or in a literal sense, is where the point of need and community get blurred into something quite beautiful.
Wishing you many great meals in good company.

-------------------------------------------

Golden Quinoa and Butternut Breakfast Bowl
 
My favorite breakfast spot in Los Angeles is Huckleberry Bakery. They have a glistening pastry case filled with rustic baked goods and treats of all kinds and a big chalkboard that lists a very fresh, yet somehow decadent, menu. I will never forget the first breakfast I enjoyed there and how impressed I was with their savory breakfast bowl. This is how I recreate it at home, simplified from theirs, but still a beautiful bowl for chilly fall mornings. I use quinoa, but any cooked grain will work—try bulgur, spelt, millet, barley, and the like. The style of eggs on top is up to you. I love the nuttiness of Manchego, but Parmesan works too, either way be generous with the cheese.

Herb oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
⅓ cup extra-virgin olive oil
2 teaspoons fresh lemon zest
Sea salt and pepper
—
1 small butternut squash (1½ pounds), peeled, seeded, and cut into ½-inch cubes
2½ tablespoons extra-virgin olive oil 
or coconut oil
¼ teaspoon cinnamon 
¼ teaspoon freshly grated nutmeg
Sea salt and freshly ground pepper
2 cloves garlic, minced
¼ of a yellow onion, finely diced
3 cups coarsely chopped baby kale
2 cups cooked quinoa
1 tablespoon maple syrup
Pinch of cayenne pepper, to taste
Juice of ½ lemon
8 eggs
1 cup shaved Manchego cheese

For the herb oil, in a food processor or high-powered blender, blitz the parsley, chives, olive oil, lemon zest, and a pinch of salt until mostly smooth. Set aside.

Position rack to the upper third of the oven and preheat to 425ºF. Spread the squash cubes on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil, cinnamon, nutmeg, and a few pinches of salt and pepper. Toss to coat and spread in a single layer. Bake for 20 to 25 minutes until the edges are browned and caramelized. Remove to cool slightly.

In a large frying pan over medium heat, heat the remaining 1½ tablespoons of oil until shimmering. Add the garlic, onion, and a pinch of salt and sauté for 1 minute. Add the kale, quinoa, maple syrup, and cayenne and sauté until the quinoa starts to get crispy, 6 to 8 minutes. Transfer the quinoa mixture to a bowl and stir in 1 tablespoon of the herb oil, the squash, and lemon juice.

Serve each bowl with a scoop of quinoa, eggs of your choice, a drizzle of herb oil, and shaved cheese.

Excerpted from The Sprouted Kitchen Bowl and Spoon by Sara Forte, Photography by Hugh Forte. Copyright © 2015 by Sara Forte, Photography by Hugh Forte. Excerpted by permission of Ten Speed Press, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publishe

I received this book from Blogging for Books in exchange for my honest review.

Pure food

I received this book from the publisher in exchange for my honest opinion.

I have always been passionate about feeding my family the best foods, but as a busy working mom with three kids, cooking can be overwhelming. I know that fast food and frozen options are not the solution. I wrote Pure Food to inspire people to get back in the kitchen. Cooking doesn’t have to be hard or time-consuming. It can be simple, therapeutic and rewarding too!

The 120 plant-based recipes in Pure Food are modern, healthier versions of my Midwestern favorites passed down from my grandma and mom. I talk about how to cook with alternatives to processed sugars, dairy and flours, and I’ve created recipes that use unique and interesting ingredients like amaranth, coconut flour, tapioca, and turmeric. I’ve included some of my personal tips for cleaning your kitchen and lifestyle – from drying your own herbs to eliminating chemical cleaners.

I’m so excited that the dream of creating my own cookbook has become a reality and I can’t wait to share my journey with you and your family – Veronica

- See more at: http://thepurebar.com/pure-food-cookbook/#sthash.YNF9Sths.dpuf



The recipes are printed on attractive green-highlighted pages, while the photographs of some of the recipes can be found in the center portion of the book.  I was disappointed  that there were not more pictures.
\\\
I was drawn to this book because of the authors  food company. The author, Veronica Bosgraaf, is the founder of the Pure Bar, organic nut bars and fruit snacks. The beautiful cover of this paperback cookbook is so appealing.If you want to eat clean, whole foods this is the cookbook is for you! It is beautifully laid out with recipes each month using seasonal ingredients. Each recipe is simple, easy to follow and the final product is something I would order at a restaurant. It is full of personality and tips and tricks for everyday healthy living and eating. I look forward to using this book!

A must read on health

In this brilliant book Dr. Chopra uses his medical background as well as his studies in Ayurveda and nutrition sciences and also current research about GMO's and organic vs non-organic in a non-dogmatic , yet precise manner to inform and enlighten the reader in some of the new intricacies of food politics and advertising.  More info on this grand volume at http://www.randomhouse.com/book/220749/what-are-you-hungry-for-by-deepak-chopra


I really enjoyed it  and will now be reading it for a second time and taking notes!!
I highly recommend this book from Deepak because it weaves together the practicalities of diet and food as well as the issues behind eating and the practices we can integrate to produce optimum health and nutrition as well as the practices needed for balance and insight..

I received this book from Blogging for Books for this review

Healthy mind

Over the last decade she has been teaching me the simple and delicious lesson that food is powerful medicine. I was thrilled with all the information concerning making the brain happy and healthy!
This is another healthy cookbook to inspire both healthy eaters as well as those who are just starting on the journey to ultimate health and vitality! The photographs are appealing and full of colour. If you love food and want to clean up your diet with a collection of super delicious, satisfying recipes that actually inspire you to want healthy foods in every meal, then  scroll down and see what this book has to offer and  a free recipe!
Chapter 1 
Your Brain on Food  
Stress, Anxiety, Depression, and Food   
Memory, Cognition, Learning, and Food   
The Mighty Methylators and Detoxification   
And Now a Word from Our Second Brain . . .   
Brain Science and Mindful Choices  

Chapter 2
The Culinary Pharmacy  

Chapter 3 
Building Mind-Blowing Taste and Flavor   
FASS in Action  
The Fifth Taste: Umami  
Spicy Solutions  
Developing Your Culinary Mind  
Make It Ahead Strategies  
Culinary Choreography   
Kitchen Clarity   
Reducing Recipe Reading Anxiety
Eating Organically  

Chapter 4 
Soups  
Classic Magic Mineral Broth  
Old-Fashioned Chicken Stock  
Gingered Butternut Squash Soup with Walnut Cream 
Roasted Asparagus Soup with Pistachio Cream
Curried Zucchini Soup   
Clean Green Soup  
Summer’s Best Roasted Tomato and Red Bell Pepper Soup  
Moroccan Chickpea and Vegetable Soup  
Southwestern Sweet Potato Soup   
Not Your Grandpa’s Borscht   
Cozy Lentil Soup with Delicata Squash  
Sicilian Chicken Soup   
Provençal Seafood Stew   
Robust Chicken Soup   
High-Flying Turkey Black Bean Chili  
Italian Wedding Soup with Quinoa Turkey Meatballs  
Nourishing Beef Bone Broth  

Chapter 5 
Vegetables   
Avocado Citrus Salad   
Arugula Salad with Roasted Cherries and Goat Cheese   
Technicolor Slaw   
Watercress, Purple Cabbage, and Edamame Salad with Toasted Sesame Seeds   
End of Summer Salad with Watermelon and Cherry Tomatoes   
Lentil Salad with Roasted Beets and Toasted Cumin Citrus Vinaigrette 
Italian White Bean Salad  
Orange Salad with Olives and Mint   
Kale with Dates and Caramelized Onions   
Kale with Delicata Squash and Hazelnuts 
Coconut Ginger Lime Kale  
Brandon’s Roasted Broccoli   
Kale Quinoa Salad with Red Grapes  
Broccoli with Olives and Lemon Zest
Julie’s Sweet-and-Sour Cabbage   
My Friend Jo’s Special Sauerkraut   
Roasted Orange Sesame Carrots  
Celery Root Mash-Up   
Rutabaga and Potato Mash-Up   
Cauliflower Tabbouleh  
Riced Cauliflower Pilaf   
Castilian Cauliflower   
Ginger-Lime Sweet Potato Mash   
Toasty Spiced Roasted Potatoes  

Chapter 6  
Meat and Seafood   
Shrimp-Stuffed Avocados 2.0   
Simple Shrimp Scampi 
Curried Shrimp with Japanese Sweet Potato 
Pan-Seared Curried Scallops   
Baked Halibut with Tomato, Mint, and Fennel Vinaigrette   
Black Cod Duet  
Wild Salmon Kebabs with Asian Pesto  
Mediterranean Sockeye Salmon Salad   
Roasted Ginger Salmon with Pomegranate 
Olive Mint Salsa 
Quinoa Turkey Meatballs   
Big Cat’s Turkey Meatloaf with Not-So-Secret Sauce   
Grilled Chicken with Za’atar  
Braised Chicken and Earthy Root Vegetables  
Baked Chicken with Minted Chimichurri  
Mediterranean Roasted Chicken 
Turkish Lamb Sliders  
Grilled Bison Burgers with Caramelized Onions and Crispy Shiitakes 
Rosemary and Thyme–Smothered Lamb Chops  
Thai It Up Steak Salad   
Almost Better Than Nana’s Brisket   

Chapter 7  
Anytime Foods   
Wild Salmon Scramble 
Sweet Potato Hash   
Sunshine Up Baked Eggs   
#SuperiorMoodSardines   
Falafel Mini Sliders   
Triple Greens Frittata   
Dolled-Up Quinoa   
Ginger Scented Forbidden Rice   
Bejeweled Forbidden Rice Salad   
Double Red Pepper Hummus   
Meyer Lemon and Caper Hummus   
Curry Spiced Sweet Potato Hummus   
Tart Cherry and Chocolate Crunch   
Olive, Lemon Zest, and Thyme Muffins   
Cranberry, Orange, and Apricot Muffins   
Rosemary and Pear Muffins   
Apple, Cinnamon, Ginger, and Currant Muffins   
Raspberry, Lemon Zest, and Vanilla Muffins  
Triple Triple Brittle   
Toasty Spiced Pumpkin Seeds   
Coconut Curry Cashews  
Apple Pie–Spiced Walnuts and Raisins   

Chapter 8  
Dollops   
Cilantro Lime Vinaigrette   
Roasted Tomato Sauce   
Tricolor Pepper Salsa   
Toasted Cumin Citrus Vinaigrette 
Orange Pomegranate Vinaigrette   
Meyer Lemon Balsamic Vinaigrette  
Tomato, Mint, and Fennel Vinaigrette   
Signora Francini’s Salsa Verde   
Parsley Pistou   
Minted Chimichurri  
My Everything Drizzle   
Basil Cashew Cream   
Walnut Basil Pesto   
Lemon Tahini Dressing   
Pomegranate Olive Mint Salsa   
Olive and Sun-Dried Tomato Tapenade   
Yogurt Tahini Raita   

Chapter 9 
Tonics and Elixirs   
Chamomile Lavender Lemonade   
Blackberry and Sage H20  
Pomegranate Mock Mojito   
Ginger Mint Tea  
Triple Citrus Cooler  
Simon’s Genius Elixir  
Almond Milk   
Jeanne’s Brain Tea   
Hazelnut Milk   
Cafe Mocha with Hazelnut Milk   
Mexican Hot Chocolate   
Green Tea Chai   
Mellow Kudzu Elixir   
Eric Gower’s Perfect Cup of Matcha  
Brain-Berry Smoothie   

Chapter 10
Sweet Bites  
Slow-Roasted Spiced Peaches   
Campfire Style Seasonal Fruit Fondue with Chocolate   
Pumpkin Tart in a Cashew Crust  
Chocolate Cherry Walnut Truffles   
Fall Pear Crisp   
Blackberry Parfaits with Sesame Brittle   
Julie’s Best Nectarine Blueberry Crisp   
Meyer Lemon Pudding with Fresh Strawberries   
Grown-Up Chocolate Pudding with Raspberries   
Lola’s Favorite Almond Chocolate Chip Cookies   

Gingered Butternut Squash Soup with Walnut Cream 
Makes 6 servings  •  Prep Time: 15 minutes  •  Cook Time: 20 minutes

There’s something invigorating about the fall. The crispness in the air, the world settling down for a long siesta . . . these changes around me, trigger changes in the kitchen. My bellwether of the season to come is butternut squash soup. The squash is high in potassium and vitamin B6, which benefits nerve health, and paired with apple and ginger it is as soothing as it gets. The walnut cream gives the soup that satiating taste that befits the feeling of coming home after a brisk fall walk.

Walnut Cream
1 cup walnuts, toasted 
3/4 cup water 
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon sea salt
1/4 teaspoon Grade B 
maple syrup
Fresh grating of nutmeg 

Soup
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
1 small shallot, chopped
Sea salt
1 tablespoon minced fresh ginger
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
11/2 pounds butternut squash, peeled and cut into 1-inch cubes 
1 Granny Smith apple, peeled, cored, and chopped 
5 cups Classic Magic Mineral Broth (page 44) or store-bought organic vegetable broth, plus more if needed
Grade B maple syrup
Freshly squeezed lemon juice


To make the walnut cream, combine the walnuts, water, lemon juice, maple syrup, sea salt, and nutmeg in a blender or food processor. Process until creamy smooth, about two minutes, and set aside. 

To make the soup, heat the olive oil in a soup pot over medium heat, then add the onion, shallot, and a pinch of salt. Sauté until golden and translucent, about 4 minutes. Add ginger, allspice, cinnamon, and red pepper flakes and sauté 1 minute longer. Add the butternut squash, apple, and 1/2 teaspoon of salt, stirring and cooking for another 2 to 3 minutes. Pour in 1/2 cup of the broth to deglaze the pan, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the remaining 41/2 cups of broth. Bring to a boil over high heat, then reduce the heat to medium low, cover, and simmer until the squash is tender, about 15 minutes. 

In a blender, puree the soup in batches until very smooth, adding more broth or water if you’d like a thinner soup. Return the soup to the pot and gently reheat. Taste; you may want to add a pinch of salt, a drop of maple syrup, or a squeeze of lemon juice. Serve garnished with 1 teaspoon of walnut cream in each bowl.  Store the walnut cream in an airtight container and keep in the refrigerator for up to five days or the freezer for later use. 
Cook’s Note: If you don’t want to take out your chainsaw, many grocers have done the heavy lifting for you. Look for precut butternut squash cubes in the produce section. For this recipe, 
you’ll need about 5 cups.

Per Serving: Calories: 139; Total Fat: 5 g (1 g saturated, 4 g mono-
unsaturated); Carbohydrates: 25 g; Protein: 2 g; Fiber: 5 g; Sodium: 
160 mg 

Storage: Store in an airtight container in the refrigerator for up to 
5 days or in the freezer for up to 2 months.

 The photos are beautiful and full color, they make you want to try the food right then and there. Over 200 pages and hard cover book. I received this book for free from blogging with books for my honest review.