I have been reading Jessica Nadel’s blog, Cupcakes and Kale, for years now. Her warmth is palpable, and her blog is highlighted with lots of appealing recipes and insights on motherhood. When I first heard that Jessica was writing a cookbook, I was delighted. I knew that whatever cookbook she brought to the table would be rife with tempting recipes and her own down-to-earth sensibilities.
Jessica’s book, Greens 24/7, does just that. With over 100 recipes that take you from breakfast through dessert, she helps readers add more green vegetables to their diets. Not just leafy greens (although they’re featured prominently too), recipes cover chayote, Brussels sprouts, Swiss chard, avocados, zucchini, spinach, broccoli, romaine, dandelion and collard greens, and more.
Greens 24/7 makes getting more produce on the plate doable. With short ingredient lists, the recipes are unintimidating and weeknight friendly. This cookbook would be a great choice for someone who wants to incorporate more vegetables into her/his diet, but without breaking the bank doing it. In addition to being colorful and vibrant, the recipes are wallet-friendly, typically not calling on pricey specialty ingredients or trips to gourmet grocery stores.
Additionally, the design for the book is very appealing with loads of color photographs throughout. My friend, Jackie Sobon of Vegan Yack Attack, was the photographer for the book. Her stunning photos left me wishing that I could reach in and take a bite of everything.
Even though the weather has been biting, this time of year, I crave raw vegetables. I need plenty of raw vegetables in my diet, so that I can eat the sunshine, even if I’m not feeling its warm rays on my skin.
So the first recipe that called out to me were the Raw Collard Wraps with Cashew Cheese. For this wrap, collard leaves envelope carrots, bell pepper, and sprouts with a healthy dollop of cashew cheese.
Unlike some cashew cheeses that require a lengthy culturing process, this one was ready in just minutes. It’s made with umeboshi plum vinegar to get its cheesy tang. Oddly enough, I actually had two bottles of umeboshi plum vinegar in my cupboard, but I had no idea what to do with it. So I was glad to open one of the bottles and discover that it gave a wonderful richness and bite to the cheese. The wraps were light and nutrient-packed. They made for an energizing and tasty lunch.
The contest has ended! Congrats to Andrea!
The Experiment is offering a copy of Greens 24/7 for a giveaway. It’s open to readers in the US and Canada. The giveaway ends on February 21st at 11:59 pm. To enter, just comment below with your favorite green vegetable. A winner will be chosen at random. Please make sure I have a way of contacting you, either by blog or by email. Good luck!
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