*I received this book from the publisher in exchange for an honest review.*
Title: Eat More Plants
Author: Desiree Nielsen, RD
Publisher: Penguin, an imprint of Penguin Canada
Publication date: August 27, 2019
Synopsis from Goodreads:
Revolutionize your approach to a healthy diet with the power of plant-based foods and follow one simple rule–eat more plants. Whether you are vegan, vegetarian, flexitarian, or meat-eater, we can all benefit from eating more plants for vibrant living. Eat More Plants shows you how to transform your diet with powerful anti-inflammatory, nutrient-dense plants, and to create delicious meals to support your immune system, gut health, fight disease, reduce stress, and restore balance.
Truffled Mushroom Pate (p. 189)
Lebanese Turmeric Cake (p. 231)
Pumpkin Pie Energy Balls (p. 241)
Cardamom Rose Beet Latte (p. 251)
Let me start off by telling you, I’ve been having a blast making some of the recipes in this amazing new cookbook. Nielsen takes a plant-based approach to cooking. Recipes are generally gluten free, dairy free, vegan, and let me say, yummy. Nielsen takes the time to outline health benefits, highlighting those ingredients that have anti-inflammatory properties. As a love of turmeric and ginger, this is right up my alley! I’d highly recommend the Lebanese Turmeric Cake. Mr. Worn Pages and I can’t get enough of them. I keep coming home to a significantly emptier container of these bad boys. I’ve either got Turmeric-loving ghosts, or I’ve hit the jackpot with a new family fave.
The Truffled Mushroom Pate is going to be my new party staple, hands down. We tried our first vegetarian pate a few years ago and really enjoyed it, but let me tell you, we’ve struggled to find another anywhere. Perhaps Mr. Worn Pages and I are looking in all the wrong stores, but to be honest, I wasn’t willing to drive all over the Earth to find a veg pate. Enter: Eat More Plants. Problem solved. Earthy, hearty, rich, and delicious are all accurate ways of describing this recipe. It was SO easy to make and didn’t break the bank. Thanksgiving is coming up, and I think I just might have to serve this one for happy hour.
I’ve got to be honest, not all of these recipes were triumphs for me, but a lot of that was me not following the recipe to a T. My food processor had a difficult time with the Pumpkin Pie Energy Balls, so I added in a little extra pumpkin to try and help it along. Bad news bears. They got a little too pumpkin-y for my liking, although, they’re perfectly on theme for fall.
Lastly, the Cardamom Rose Beet Latte. A few of these recipes call for Rosewater. This is my first foray into cooking with this ingredient. I ended up with two separate varieties to see what the difference might be. I thought I’d try out the teeny-tiny pricey bottle with this one, but I definitely made a bit of an error. This little unassuming bottle was MUCH more concentrated, rendering my poor latte totally unpalatable. I won’t give up though! I’m so intrigued by this recipe that I’ll give it another try with the regular, $2.99 bottle from the grocery store.
I can’t wait to dive in to all the other recipes in this book. It’s been a long time since I’ve been so excited to try so many recipes. Not only are these ones delicious, I don’t feel bad at all eating and serving these. There’s so much delicious goodness in these pages. I’d highly recommend!