It’s been several months since my last posting. Life has been hectic. But just because I’ve been too busy to post, doesn’t mean that I’ve been too busy to cook. My wife and I are still preparing whole food plant-based meals everyday for every meal! Sadly though, with all of the hustle and bustle of daily life, we seem to have gotten ourselves into a culinary rut, reaching for the same handful of familiar easy to make meals. So, I’ve hit the book shelves this spring looking for some new ideas, inspiration, and flavors to welcome the warmer weather. I recently purchased six cookbooks in my search for some tasty new dishes:
- Superfood Kitchen: Julie Morris
- Candle Cafe Cookbook
- The Heart of the Plate (Vegetarian Recipes for a New Generation): Mollie Katzen
- The Oh She Glows Cookbook: Angela Liddon
- Thrive Foods: Brandan Brazier
- The Power of Food: Adam Hart
All of the cookbooks except for Heart of the Plate and Power of Food are whole food plant-based and vegan – although vegan options exist for most of the meals. Thrive Foods, Power of Food, and Superfood Kitchen focus on consuming a WFPD (whole food plant-based diet) that incorporates lots of super foods. Super foods are foods that contain an abundance of micronutrients such as leafy green vegetables, quinoa, berries, certain seeds, etc. Some of the super foods can be expensive or hard to find. I’ve incorporated more seeds into my diet as a result of reading those books; notably hemp, chia, and flax seeds sprinkled on salads, oatmeal, soups, etc. The Candle Cafe cookbook features very accessible ingredients and easy to follow recipes – we enjoyed a spring vegetable minestrone earlier this week. Adam Hart’s book Power of Food is a great inspirational read and his recipes are for the most part very easy to follow – the mango pistachio salad was out of this world good. Mollie Katzen’s book contains both vegetarian and vegan recipes and requires some modifications to fit into a WFPD. Pictured below I have a meal with recipes from the Heart of the Plate Cookbook and Superfood Kitchen: Soft cuban black beans and orange rice from HOTP and Tomatillo Chia Salsa from SFK.