The holiday season brings some heavy eating to the table. But it's never too late to make the switch to wholesame, plant-based dishes, to help your body feel good no matter how many latkes or doughnuts you enjoyed this year. That's why we are super excited about this cookbook giveaway- Pure Food: Eat Clean with Seasonal, Plant-Based Recipes , by Veronica Bosgraaf. We have even provided you with 3 sneak peeks of healthy meals (and dessert!) to get you in the plant-based mood...
Scroll down to win a copy of this cookbook!
"I have always been passionate about feeding my family the best foods, but as a busy working mom with three kids, cooking can be overwhelming. I know that fast food and frozen options are not the solution. I wrote Pure Food to inspire people to get back in the kitchen. Cooking doesn’t have to be hard or time-consuming. It can be simple, therapeutic and rewarding too!
The 120 plant-based recipes in Pure Food are modern, healthier versions of my Midwestern favorites passed down from my grandma and mom. I talk about how to cook with alternatives to processed sugars, dairy and flours, and I’ve created recipes that use unique and interesting ingredients like amaranth, coconut flour, tapioca, and turmeric. I’ve included some of my personal tips for cleaning your kitchen and lifestyle – from drying your own herbs to eliminating chemical cleaners.
I’m so excited that the dream of creating my own cookbook has become a reality and I can’t wait to share my journey with you and your family." - Veronica Bosgraaf
I often eat a whole avocado in one sitting. I had a friend once tell me that I had better slow down or I would put on weight, but I never did slow down or put on weight. You see, my theory is that when you eat nutrient dense, whole foods, you are giving your body what it needs and it will stay full and satisfied longer. You end up eating less. On the other hand, when we eat empty calories, we can’t stop because our bodies are still craving nutrients. I think it is very difficult if not impossible to become overweight on a plant based whole food diet, so keep eating those avocados!
I love how nature gives us healthy fats that we can use to make creamy foods without the guilt. I could practically drink this Creamy Avocado Dressing from the pitcher! Its beautiful bright green color will liven up any salad. I use grapeseed oil instead of olive oil because it is milder in flavor and lets the other ingredients shine through.
There are so many things you can do with a good pizza crust. I have to admit that there is this amazing little Italian deli a few miles from my house that sells pizza dough, and I sometimes stop in on the way home and buy a bag or two to make dinner. But it is easy to make your own crust, too. The fun part of pizza making is getting creative with toppings, using whatever we have in the house. We have been putting hummus on our pizza crust for quite some time. On top of the hummus, you can put any greens you have. Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula. The sautéed mushrooms add a great texture and pop of flavor.
This indulgent recipe was a winner in one of our Pure Vegetarian Recipe contests. It was created by Emily Davidson and has become a family favorite in our house! Like Pure Bars, these little nuggets are made with unheated ingredients and pressed together without cooking. Keeping the ingredients away from heat helps preserve their nutrients. I am always delighted at how simple and decadent this recipe is. My kids can easily make these cookies in the food processor and snack on them as treats. Try substituting different nuts and spices: add cocoa, cinnamon, lemon rind, or lavender. Play around with various combinations to create healthy sweets that treat your body right. For this recipe I like to use pitted dates that I pit myself because they stay softer that way. You can also soak them in filtered water for 10 minutes to soften.
Recipes reprinted with permission from Pure Food: Eat Clean with Seasonal, Plant-Based Recipes, by Veronica Bosgraaf
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