Superfood Kitchen: Cooking with Nature's Most Amazing Foods

by Julie Morris

Overview

Welcome to the SUPERFOOD culinary revolution! In Superfood Kitchen, beautiful dishes are entirely composed of plant-based, nutrient-dense, and whole foods that energize, nourish, and taste delicious. Each recipe artfully combines natural ingredients that deliver amazing amounts of antioxidants, essential fatty acids (like omega-3), minerals, vitamins, and more. The mouthwatering superfood meals--from Goldenberry Pancakes to Quinoa Spaghetti with Cashew Cream Sauce and Chard--will make you feel as good as they taste. The pages glow with beautiful color photographs that will inspire home cooks to start enjoying the sumptuous pleasures of earth's best foods.

Product Details

ISBN-13:	9781454903543
Publisher:	Sterling Epicure
Publication date:	11/06/2012
Series:	Julie Morris's Superfoods , #1
Sold by:	Barnes & Noble
Format:	eBook
Pages:	256
File size:	29 MB
Note:	This product may take a few minutes to download.

About the Author

Julie Morris has worked in the natural food industry for close to a decade as a recipe developer, culinary writer, cooking show host, and is a spokesperson and executive chef for Navitas Naturals, a fair trade company that specializes in 100% organic superfoods. To learn more about Julie and superfoods visit juliemorris.net.

Editorial Reviews

Morris became interested in superfoods—“a nutrient-rich food considered to be especially beneficial for health and well-being”—while working with the superfood company Navitas Naturals. Despite ingredients that many people may be unfamiliar with, this book is surprisingly accessible. Morris explains exactly what superfood is, its many supposed benefits, how to incorporate superfoods into your diet, and how to shop. Included are sections titled “The Need for Nutrient Density” and “The New Superfood Pantry,” touting items like açai berry, an Amazonian berry containing concentrated antioxidants, healthy mono and polyunsaturated fats, as well as many vitamins and minerals; chai seed, similar to flaxseed, that the Aztecs, Incas and Mayans used for strength and stamina; and maca, a radish-like root that fights different stresses. Morris offers plant-based, nutrient-dense recipes of all kinds; breakfast bars—a lemon-coconut chocolate as well as one made with gogi berries (which have 18 amino acids); soups such as pumpkin, and kale, and black-eyed pea; and entrees like zucchini fettuccine with mega marinara, and pomegranate-glazed portobello steaks over lemony spinach. An ingredient resource guide takes the guesswork out of finding everything you need for these “simple recipes that can fuel an energetic lifestyle.” (Nov.)

Publishers Weekly

"Morris details what's needed to create a superfood kitchen and pantry, cataloging ingredients from açai berries to yacon with flavor notes, recommended forms, and best uses. Techniques, too, receive their own focus, with discussions of equipment conventional (e.g., blender) as well as nontraditional, such as the dehydrator. Helpful appendixes include a superfood substitution cheat sheet, conversion charts, how to make nut and seed milks, frequently asked questions, and an ingredient resources guide." —Booklist

From the Publisher