A Revolutionary Cookbook
If you're considering switching to a plant-based diet yourself, why don't you check out some of the other articles about my journey? Veganism 101: An Interview With Dr. Janet Brill, A Vegan Shopping List, Gardein: A Vegan Lifesaver, A Spicy Vegan Recipe Walkthrough, and Snack Attack: My New Favorite Snacks.
To quickly sum up the clean food movement, it promotes cooking with seasonal, local produce so the food is prepared close to the source with as little middle-man interference as possible. I was surprised at how easily I was able to find local organizations that follow this movement. If you’re on board with this idea, I suggest visiting some of the websites she recommends; SlowFood and LocalHarvest were the ones I had success with. Anyway, let’s get back to the book.
My problem with many special-diet cookbooks is that they try too hard to convert people. The reason I love Terry’s book is because it does what any good cookbook should– present delicious recipes with beautiful photographs. That’s why I love Ina Garten’s cookbooks so much, because that’s exactly what she does. Think of Terry’s as a healthier, clean food version of a Barefoot Contessa cookbook, and you’ll get the picture. The pictures are beautifully lit, presented, and look delicious. Only after you start salivating do you realize the nutrition and social-responsibility built-in to these recipes.
This weekend, I had the opportunity to make myself a full dinner from the recipes in the book. My menu consisted of a daikon carrot salad with cilantro and peanuts, fingerling potatoes with red onion and sage, green fries (green bean fries), a polenta pizza, and a blueberry tart. A lot of food for dinner? Yes. Delicious? Yes. Easy? Yes. Suffice it to say I was in a heavenly, clean-food induced coma while I watched Celebrity Apprentice.
This is definitely an idea that I will be appending to my plant-based diet transition, especially because it's proven so easy. If you want more information on Terry Walters and her books, please visit her website. In the meantime, look forward to some recipes from the book coming soon!