Sometime we joke that I’m a rabbit…
The past few years has seen a shift in my food intake. As well as being conscious of what I am eating I started to notice how my body reacted to everything. I was going through a rough patch about a year and a bit ago where every time I ate, I ended up taking a nap – it wasn’t great. I already knew by that point that a few ingredients didn’t fair well with me (eggs and mushrooms) but I could tell that something else wasn’t quite right either.
I’ve never been a big meat eater so after a few months of phasing it out it just stopped appearing in my diet. Cheese was another story… man do I love cheese! Feta. Mozzarella. Dubliner. Oooooo… that was hard. After eating vegetarian for six months I tried a month of plant-biased eating. When it came to add a bit of dairy in again I was utterly sick beyond belief (I couldn’t walk up the stairs!). So, plant-biased it is! I can’t say that I’ll stick to it forever but I’ll at least keep it going for now.
BRINGING US TO THE MAIN POINT OF THIS POST (because I have a tendency to ramble): I love a good cookbook. I can create my own meals but they mostly turn out to be variations on rice bowls. Thus, a bit of inspo is always handy.
‘A Modern Way to Cook’ by Anna Jones*. This lady is my hero. I can’t say that there has been a recipe, I’ve tried that she has created that I wouldn’t make again. They’re brilliant and always a crowd pleaser. I first wanted to order her latest publication ‘A Modern Cooks Year’* because the book is stunning to say the least. I excited to someday get my hands on its glorious coffee table design – but alas I tried going for one of her books that would fit my lifestyle a little better first. The recipes in the cookbook I picked are based on time it takes to cook. Brilliant for someone how had a very busy job. I adored it! When I’m not overly in the mood to cook Avocado, Tahini, and Olive Smash Flatbreads (P. 50) sometimes becomes my meal of choice for four consecutive days. Meal prep has become fun thanks to soups and specifically A Sunday Vat of Soup (P. 250-52). This soup can be made with just about any veggies you have left in the fridge and satisfies all sorts of textural cravings when you change the consistency with a stick blinder. I mentioned being a crowd pleaser? The Butternut Squash and Cannellini Bake (P. 176) made an appearance at my family as a pre-holiday soirée in December and it was fab. Avocado Fritters (P. 298) are now a staple for whenever I had a surplus of avocados which are about to go off. Plus, I still think about the Salted Almond Butter Chocolate Bars (P. 320-22) at least twice a week even if they don’t come out as pretty as the picture. I’m salivating at just thinking about them…. calm it down, Kathy!
‘A Modern Way to Eat’ by Anna Jones*. Did I mention this gal is great? Her first book came into my life around January and is just as delicious as the previous. Brilliant. Amazing. Spectacular. Yummy. Need I say more? Probably. The book is laid out in a typical cookbook layout starting with breakfast and ending with sweet treats. Speedy Sweet Potato Quesadillas (P. 52) has changed my view on needing vegan cheeses around all the time. I never thought I’d be able to cook a decent Asian inspired meal until the Pan-Dressed Noodles with Crunchy Cabbage and Crispy Tofu (P. 157) came into my life. I will truly eat this quick cabbage whenever I can now! And I can’t leave this paragraph without noodling on about the Mac and Greens (P. 221). This recipe is something I dream about at night – or as I’m writing this post. The green comes from one of my favorite foods: broccoli. I might even make this tonight!
‘Eat Smart’ by Niomi Smart’*. My first [and only] fully plant-biased cook book! It’s a wonderful feeling to know that I can look into this book and know 100% that I can make and eat anything. Let me just say that this cookbook has such yummy recipes that my Mum even asked for a copy – if only for the Beet Burgers (P. 102) recipe. The Friday Night Curry (P. 127) was my meal of choice twice a week last summer. Chocolate and Banana Chia Pudding (P. 197) is the easiest and quickest satisfying dessert that I’ve ever tried. And I always seem to have the ingredients on hand to create the Superfood Energy Balls (P. 168). This cookbook has taught me to have dates on hand but it is worth mentioning that a lot of the recipes call for A LOT of ingredients and time.
‘The Doctor’s Kitchen’ by Dr. Rupy Aujla’*. This isn’t even close to being a vegan cookbook – but the inspiration in this book is bountiful! The book is written by an NHS doctor and explain the principles of healthy living along with recipes to help target specific goals such as heart health, sugar control, and gut health. It’s a fascinating read with flavor combinations I never could have dreamt up on my own. I like to switch out the meat for either tofu, tempeh, or more veggies. The Za’atar Bowl (P. 189) plus the recipe to concoct a Za’atar Spice Blend (P. 242) is just an example of the well-rounded feel of this book. I’ve been asked to have the Punjabi Pakoras (P. 128) on hand for my boyfriend to eat his greens with and the Whole Roasted Broccoli with a Zesty Masala Dressing (P. 106) was heavenly! There is also proper instructions and knowledge for just about anything you’ve ever wandered about – herbs, grains, beans, etc. I’m excited for the second cookbook he just realized ‘The Doctor’s Kitchen: Eat to Beat Illness’*. Dr. Rupy creates an experience that you’ll want to cuddle up with a cuppa and actually read.
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