That is why Jessica, of the Cupcakes and Kale site and the author of Greens 24/7 (Amazon, B&N), wrote this inspiring book. Superfoods can range from the new upstarts, like chia seeds, matcha, lucuma, to superfoods that you are already eating, but perhaps not in enough quantities, such as broccoli, kale, apples and mangos.
And here comes Jessica, providing us with recipes that are easy to prepare and are whole-foods, not to mention delicious. The recipes range from breakfasts, soups and salads, to small bites, sides, entrees and desserts – it’s all here, for every meal of every day. Once you see how easy it is to incorporate wonderful nutrition into your diet - very deliciously, to boot - you will find yourself feeling and being in a state of better-ness.
I decided to check out Jessica’s book by preparing a few recipes for myself, and I found everything pretty simple to prepare and very tasty.
First I made the Raw Brownie Truffles because who can really beat chocolate as a snack – and it was a component of the breakfast I wanted to make. The truffles were quite delicious and truly easy to make.
Then I went on to top her quick and simple Quinoa Porridge with the Brownie Crumbles and it was so yummy.
After that I tried the Spicy Spinach Coconut Noodles. I loved this dish; it was spicy and coconut-y and very flavorful. Hard to believe it has more than just a few superfoods in it! On top of that, I think the entire dish was ready in about 20 minutes at the most.
Overall, the book is very nice. It has full-color photography via Jackie Sobon and is printed on high-quality paper. The index even includes recipes searchable by a particular superfoood.
This book makes a fantastic New Year addition to your cookbook shelf but, you will find yourself actually using it throughout the year, long after other resolutions have faded and have been forgotten. This is like giving a gift of health to yourself!
Let’s sweeten the superfoods pot – I’m hosting a giveaway for the book! Check out the recipe below for Sunflower Seed and Sprout Pad Thai from Superfoods 24/7, and the enter to win the book, courtesy of The Experiment.
To enter to win, just leave a comment about your thoughts regarding superfoods or what superfood you'd like to try the most. For a second chance to win, follow me on Facebook, Twitter or via RSS Feed (via a Reader) and leave a SECOND comment. All the cute buttons for following are available on the top right of this blog, just below the photos of my books. Contest is open to US and Canada addresses and will end January 18 at midnight. Good luck!
|Photo by Jackie Sobon|
SUNFLOWER SEED AND SPROUT PAD THAI
A duo of sunflower seeds and sprouts provides bursts of linoleic acid (an essential fatty acid) and amino acids, including tryptophan—most commonly associate with turkey and post-holiday feast relaxation. This option is certainly more exciting, fresh, and flavorful.
Serves 4, gluten-free
Prep: 15 mins | Cook: 15 mins
• 14 oz (400 g) flat rice noodles
• 1 tablespoon coconut oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 large carrot, julienned
• 1 cup (100 g) snow peas
• ½ cup (70 g) toasted sunflower seeds
• 3 green onions, thinly sliced
• 2 cups (170 g) sunflower sprouts
• ½ cup (10 g) fresh cilantro, chopped, to serve
• lime wedges, to serve
For the Sauce:
For the Sauce:
• 1/4 cup (60 ml) lime juice• 1/4 cup (60 ml) gluten-free tamari
• 1/4 (60 ml) water
• 1 tablespoon brown sugar• 1-2 teaspoons chili sauce, such as Sriracha
1. Prepare the noodles according to the package directions and set aside.
2. Heat the oil in a large skillet over high heat. Add the ginger, garlic, carrots, and snow peas, and cook, stirring continuously, for 2 minutes. Transfer to a bowl.
3. Return the skillet to medium-high heat and add the sauce ingredients, whisking to combine. Return the vegetables to the pan, with the noodles, sunflower seeds, and green onions, and stir to mix together and coat in the sauce. Cook for another 1 to 2 minutes. Remove from the heat, fold in the sunflower sprouts, and serve topped with cilantro and lime wedges.
VARIATION: If sunflower sprouts aren’t available, try using mung bean sprouts instead. Broccoli florets are another nice vegetable option instead of—or in addition to—the snow peas.
Calories (per serving): 461
Protein: 10.7 g
Total fat: 10.0 g
Saturated fat: 3.4 g
Carbohydrates: 82.5 g
Dietary fiber: 4.4 g
Sugars: 4.8 g