Paging through crisp pages of a new cookbook is one of my favorites. I love the stories behind the dishes, the beautiful photographs and the instant bookmarking I begin to tally in my head. My New Roots fulfills all of these checklist items and more. Author, Sarah Britton, a food blogger since 2007, has transferred her passion for whole-food ingredients, an organic lifestyle and her “conscious cooking techniques” into a glorious and mouth-salivating book of healthy, interesting and relatively uncomplicated recipes. She believes if you eat this way then there is no such thing as a diet…it’s a lifestyle. Amen, sista. I feel the same way.
My New Roots is a plant-based, seasonal, real-food cookbook that showcases recipes that are manageable, inspiring and original. Sarah captures the culinary beauty of preparing and eating healthy food that is full of texture, taste and personality. Her creativity makes me want to try and be more creative. Her passion shines through and this is truly one of the best cookbooks I have ever owned in which it will become a staple of reference in my kitchen.
When I mentioned the mental bookmarking I begin to do when I’m excited about a new cookbook, let me assure you this was the case as well for My New Roots. I even went as far as putting yellow sticky notes on each page so I wouldn’t forget each dish I was dying to make. I bookmarked an array of recipes such as Thai-Style Coconut Soup with Zucchini Noodles, Skinny Dip White Bean Fondue, Red Onion Lentil Soup with Manchego Toasts, Raw Key Lime Coconut Tarts, Roasted Red Pepper Walnut Dip, Rooibos Ginger Sun Tea, Dark Chocolate Cherry Overnight Oats and Oyster Mushroom Bisque…to name a few. So far I have made the Thai-Style Coconut Soup, the Raw Key Lime Coconut Tarts and the Sparkling Mint Melonade (recipe below). All 3 were amazing!
A cool feature that Sarah includes in her book are tiny blurbs within most of the recipe pages explaining the health benefits of a food item in that recipe. For example, we all know cucumbers are healthy for us, but she explains why and what cucumbers do to help nourish our bodies. It’s nice to have the breakdown of nutritional information because so often we just eat what we think we are supposed to without really knowing why something is good for us.
I already have plans to whip up that fondue this weekend and I’m sure I’ll be posting Instagram shots of my versions of Sarah’s recipes in the months to come. I highly recommend My New Roots if you are looking for new, creative and delicious plant-based recipes in your life. There are recipes for everyone and for every season of the year.
- 2½ C. chopped ripe melon (I used cantaloupe)
- 1½ TBSP. freshly squeezed lime juice
- 2 tsp. raw honey or pure maple syrup (I used syrup)
- Handful (about 20) fresh mint leaves, plus more for garnish if desired
- Sparkling mineral water, to top up
- Put the chopped melon in a blender, add the lime juice and honey, and blend on high until smooth. Add the mint leaves and pulse just to chop it up.
- Fill a glass two-thirds full with ice, and pour in the melon mixture. Top with sparkling water, and stir. Garnish with more mint if desired. Serve.
*I received this book from the Blogging for Books program in exchange for this review, but all opinions are my own.