I can’t even handle how amazing this cookbook is. First of
all, it is ingeniously divided by month, not type of recipe (soups, meat,
etc.). I cannot stress how great this is as someone who never knows what is in
season. I believe in using produce that flourishes in its own time of the year,
because it just seems smart. Plus, these recipes complement each other well so
I’m not stuck trying to figure out what to cook them with. Veronica (I feel like we are on first name
basis now because her life stories are imprinted into every recipe) includes
something for every type of meal (breakfast, lunch, dinner, snacks) and it is
incredible. These recipes are simple so that anyone can make them but are made
with whole foods, so you’re not eating anything processed. Amazing! I love it!
Want to know what I’m eating for dinner today? Parsnip and
Thyme Soup (214). Sounds gross, but I swear it’s delicious. For breakfast I had
Lemon Ricotta Pancakes (17), a delicate and light dish, but high protein so you’re
not hungry until lunchtime. Last night I snacked on some Raw Chocolate Chip
Cookies (43) and felt deeply satisfied, wherein eating a box full of chocolate
chip cookies are only what used to satisfy me. I’ve also tried Winter Garlic
and Vegetable Stew (21), Roasted Root Vegetables with Honey Sauce (20), Coconut
Cranberry Porridge (16), Cream of Celery
Soup (197) (a favorite), and Roasted
Hazelnut Granola (210). This shit is amazing, I’m not even kidding. I have a
problem eating vegetables; my palate just won’t have it. I like processed, easy
foods that just slide right down, so eating healthy is a challenge for me. The
way she cooks her food is so simple but it makes it amaze-balls tasty. You will
be doing yourself a favor if you buy this book. I don’t ever rave this much
about anything I have reviewed so far (check and see!), so you have to know it’s
good.
From the back of the book: “Veronica Bosgraaf is the founder
of the Pure Bar of organic, all-natural, gluten-free fruit and nut bars and
fruit snacks. Passionate about making it easier to eat real foods, Veronica is
dedicated to sharing her journey, questioning food culture, and providing ideas
and choices that help families live a healthier lifestyle. She lives in
Michigan with her husband and three children.” And she’s gorgeous to boot! I’d
hate her but I love her cooking too much.
I'll have what she's having. |