My New Roots: Inspired Plant-Based Recipes for Every Season, by Sarah Britton
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My New Roots: Inspired Plant-Based Recipes for Every Season, by Sarah Britton
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At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog.Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
My New Roots: Inspired Plant-Based Recipes for Every Season, by Sarah Britton- Amazon Sales Rank: #16717 in Books
- Brand: Clarkson Potter
- Published on: 2015-03-31
- Released on: 2015-03-31
- Original language: English
- Number of items: 1
- Dimensions: 10.27" h x 1.05" w x 7.71" l, 1.25 pounds
- Binding: Hardcover
- 256 pages
Review “My New Roots is beautiful proof that eating with nutrition in mind need not be a compromise. This is an unabashedly enthusiastic riff on the food-as-medicine approach to cooking and eating. Sarah’s playful and encouraging voice is infectious; you get the sense that she is waiting on the other side of each recipe to give you a high five.” —Heidi Swanson, author of Super Natural Every Day “Sarah always treads the beautiful line between making whole foods practical and also appealing, leading the way in this new real food movement.” —Sarah Wilson, author of I Quit Sugar“I have been waiting for this book since I first started reading Sarah’s blog years ago. She has a gift for writing truly wonderful recipes, vibrant with produce, and has the knowledge to explain why these plant-based foods are good for us. Her sweet spirit shines through every page. So thrilled to have this keeper in my kitchen!”—Sara Forte, author of The Sprouted Kitchen“Being healthy and happy is so easy when you’re cooking with Sarah. Her gentle approach, love and passion for whole foods, and flair for pairing mind-blowing flavors create fabulous and fresh food that looks stunning and is bursting with personality and life-affirming goodness. With unbelievable tastes and textures, My New Roots takes you on an exquisite journey that seduces you with every lift of the fork, leaving you voracious for vegetables.” —Tess Masters, author of The Blender Girl “It’s a rare book that delivers inspiration through its every page, yet each one of Sarah’s recipes sings with flavor and originality. The entire collection is a seductive introduction to a more wholesome way of eating and an irresistible call to the kitchen.” —Clotilde Dusoulier, author of The French Market Cookbook and Edible French “Sarah’s creativity always inspires. With its vibrant recipes, evocative visuals, witty combinations, and approachable ways to live better, this book is a must for anyone interested in optimal, delicious health.” —Laura Wright, thefirstmess.com “The recipes in Britton's book and on her blog are all plant-based and vegetable-laden, but that doesn't mean rabbit food: Britton is sharing recipes with substance; this is food to dig into, it just also happens to be healthy.”—Food52.com“My New Roots is a cozy book with beautiful photographs, lovely anecdotes, and helpful advice from Britton sprinkled throughout. She brings the same charm and food savvy to this project as she does to her blog, and it’s easy to see why she has fans around the globe…” --Yahoo.com
About the Author SARAH BRITTON (BFA, CNP) is the acclaimed holistic nutritionist, writer, and photographer behind the popular healthy foods blog MyNewRoots.org, winner of a 2014 Saveur “Best Food Blog” award. Sarah has been featured in O, the Oprah Magazine, Bon Appétit, and Whole Living and has spoken at TedTalks. She gives nutrition seminars and workshops throughout North America and Europe and has been involved in numerous culinary projects, including Noma’s Test Kitchen. She lives in Copenhagen with her husband and their son.
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Most helpful customer reviews
196 of 221 people found the following review helpful. Probably intended for a more adventurous cook By M. I recently won a copy of this book in a giveaway (not by the publisher), and I was excited to receive it. Looking at it, however, I'm beginning to think that I wouldn't have purchased it for myself, even though I'm always on the lookout for new vegetarian recipes. I don't think this cookbook is really intended for a cook like me. But, I'll explain why and you can decide for yourself how applicable my opinion is.I rarely buy cookbooks online – mostly because it's so impossible to tell what it is you're going to get; a promising title might yield nothing appetizing. For example, because of the title, you may have been under the impression that this book focuses on root vegetables. (Not really, FYI.) So, in an effort to help you decide whether this book has food you're interested in making, I'm listing the recipes. (Just so you know, I'm shortening/paraphrasing some of the recipe titles, some of which got pretty long. I tried to capture the essential character of the recipe, but it's not word for word.)The book is divided into five sections: spring, early summer, late summer, autumn, and winter. I thought that was particularly clever of the author; a plant-based cookbook is going to be very seasonal, but I haven't run across any other arranged in such a manner. Within each section, the recipes are grouped into four categories: “mornings,” “small measures,” “mains,” and “sweets.” Here they are:SPRING (20 recipes) – (Mornings) Strawberry coconut milkshake, Carrot rhubarb muffins, Freekeh pancakes, Strawberry chia jam, Dark chocolate cherry oats; (Small measures) Olive caraway bread, Cabbage wraps with couscous, Pickled turnips, Turnip and radish salad, Savory spring hand pies, Dandelion greens with poached radishes; (Mains) Oyster mushroom bisque, Quinoa risotto, Black lentil salad, Wild rice with pistachios and vegetables, Socca with asparagus/dill/feta; and (Sweets) Macaroons, Apricot rhubarb clafoutis, Strawberry chamomile frozen yogurt, Sunflower sesame brittle.EARLY SUMMER (18 recipes) – (Mornings) Rooibos ginger tea, Carrot cake porridge, Tempeh mushroom breakfast bowl, Breakfast bars; (Small measures) Sorrel hummus, Labneh with rose petals, Carrot top and garlic scape pesto, Grilled zucchini and green onions, Ginger ale; (Mains) Onion/olive/kale calzones, Arugula salad, Polenta with fennel, Thai coconut soup with zucchini noodles, Fava and pea soup; and (Sweets) Mint chip ice cream sandwiches, Blondies, Raspberry macadamia cookies, Pina colada popsicles.LATE SUMMER (21 recipes) – (Mornings) Raspberry smoothie, Cashew yogurt, Cornmeal pancakes, Blueberry cardamom chia pudding; (Small measures) Melonade, Grape salsa, Zucchini cornbread, Red pepper walnut dip, Tomatoes with olives and bread, Carrot and corn salad, Lentil salad; (Mains) Coconut bacon lettuce tomato sandwich, Cucumber nigella spelt salad, Glazed eggplant, Hemp tabbouleh, Buchwheat crepes with purple string bean slaw; (Sweets) Blueberry lemon anise cantuccini, Berry volcano cake, Key lime coconut tarts, Grilled peaches, Ice creamAUTUMN (20 recipes) – (Mornings) Vanilla rose apple cider, Smoothie bowl, Hazelnut flatbreads, Spinach/bacon/egg salad, Fig/buckwheat tart; (Small measures) Onion lentil soup, Cashew cheese, Celeriac salad, Pan bagnat, Roasted squash; (Mains) White bean fondue, Cauliflower with lentils and kaniwa, Forest floor flatbread, Chocolate chili, Roasted pumpkin; (Sweets) Pear/apple/blackberry crumble, Upside-down plum cake, Walnut fig bars, Chocolate night sky, Banoffee pie.WINTER (19 recipes) – (Mornings) Chaga tea, Chaga hot chocolate, Banana bread granola, Roasted grapefruit, Breakfast tacos, Cranberry carrot loaf; (Small measures) Fennel/grapefruit/cabbage/avocado salad, Beets with orange/pine nuts, Glazed roasted parsnips, Tie-dye soup; (Mains) Lentil soup, Butternut stacks with pesto/kasha/butter beans, Leek scallops and mushrooms, Kale sushi rolls; (Sweets) Eggnog milkshake, Pecan/cranberry pie, Poached pears, Chocolate chip cookies, Orange chocolate cake.The primary reason I'm only giving this book three stars is because of the sorts of recipes in it – they stray a bit too far toward the exotic for me. I have to think a cookbook author has it rough. Keep too close to the basics, and your cookbook won't have anything new in it and people won't like it...but get too creative, and you end up with complicated recipes using funky ingredients that are more trouble than they're worth, and people won't like it.Now, I should clarify what I mean by “too exotic.” I'm all for interesting new foods, and new flavor combinations, and new eating experiences. However, I live in a fairly small city that doesn't have a specialty grocery. To give you an idea of what I have to work with: the “international market” is a three foot section of shelving at the local grocery store...that's mostly full of taco shells and soy sauce. Glancing through the book, I see recipes calling for pea shoots, and food grade rose petals, and celeriac...I cannot make these recipes. Now, I don't want to give the impression that all of the recipes call for hard to find ingredients, because that's not true at all. And if you live in a place that has a more robust produce selection than I do, then there won't be any problem at all. (Other than the fact that I'm brimming with envy.) And some of the funky ingredients are shelf-stable things that can be ordered online...though I'm always a bit hesitant to buy something that I'm only going to use a tablespoon of.But that's probably secondary to my next point, which is: I am a lazy cook. I work hard, my time is precious to me, and I'm only cooking for myself. This means that I don't need recipes that are fancy or impressive. I need recipes that I can make with a fair amount of certainty that they're going to be satisfying. I need recipes that are quick to execute and that don't get every dish in the cupboard dirty. Now, again, I don't want to give you the impression that the recipes are unusually complex. It's just...the focus of the book seems to be skewed toward creativity, toward stuff I wouldn't have necessarily thought to try on my own, and that's a wonderful thing. But when you get right down to it, we all know I'm going to get home from work, look at the beautiful photos accompanying the inspired recipe of my choice, sigh wistfully because it looks so wonderful, and make a cheese sandwich.I'm disappointed by the number of beverage recipes, although I'm happy to be disagreed with. I don't want a recipe for tea, no matter how unusual the flavor combinations. I also wish the cookbook had provided nutritional information on its recipes, although there are notations for vegan, gluten free, etc. recipes, which could be helpful for some.However, I have learned that one of my talents is gauging how well I'll like a recipe just from reading it, and some of these sound excellent. I have wild rice soaking as I type for the wild rice and pistachio salad.I do feel like I ought to praise the look and feel of the book. It's printed on a beautiful heavy, matte paper, and contains some amazing photos.Anyway, the TL;DR version of all this is that if a cookbook is going to get five stars from me, it needs to call primarily for ingredients that I have ready access to, and it needs to wow me with the easy ways of preparing and combining those ingredients for a consistently tasty result. And I'll tell you the truth: that's hard to find. I know I'm not an easy customer to please. But, that's why I probably wouldn't have bought this book for myself. If, on the other hand, you're looking for some daring new vegetarian food combinations, or if you've got access to some unusual foods and just never knew what to do with them, then this book might be right up your alley.
36 of 38 people found the following review helpful. A gorgeous book, full of healthy recipes with easy-to-find ingredients By Leanne I only just recently discovered Sarah Britton and her My New Roots blog when I came across her recipe for Deluxe Butternut Macaroni ‘n’ Tease. After making that recipe (which was amazing!), I had to pre-order this book -- and am so glad I did!In keeping with the book's subtitle, the recipes are organized by season. (She actually divides them up into five seasons, splitting summer into early and late.) At the beginning of each main section, there is a small Table of Contents that shows the recipes for that season -- broken down by Mornings, Small Measures, Mains, and Sweets. I only wish that a larger Table of Contents had been provided at the front of the book since I've found that it's harder for me to locate recipes -- and the index for this book is a bit briefer than I'd like -- when they're not all laid out up front in the main TOC.Some standout features of this book are:* Gorgeous full-color and full-page photos of every single recipe* High-quality hardback binding that lays flat when you place the cookbook on the counter or prop it up; the hardback binding probably brought up the cost of this book, but it gives it an art-book-quality feel* All of the recipes are vegetarian, and I'd say that well over 90% are vegan; the non-vegan ingredients used are eggs, cheese, and bee pollen; coconut oil can be subbed for ghee (butter) in many of the recipes, too* Many are also gluten-free* Each recipe also contains a symbol that lets you know at a glance if it's vegan, gluten-free, requires loads of advanced planning, or requires eight hours or more to set* As mentioned in my review title, the recipes use easy-to-find ingredients* It includes the recipe for her Life-Changing Loaf of Bread (LCLOB)Also, I noticed on Sarah's blog today that she listed two misprints to be mindful of: "I would like to take this time to acknowledge the couple of misprints in the book. During the editing process the following mistakes were made: on page 21, the ghee recipe is labeled vegan. On page 241-242 buckwheat and spelt switched places so that buckwheat is in the gluten-containing section of the grains chapter, while spelt is in the gluten-free section."Since I was off work today, I already made two of the recipes, the Raspberry Macadamia Thumbprint Cookies and Pecan Crunch (kind of like a granola). (I always love it when a new cookbook arrives and I already have some ingredients on hand to try out a few things!) Both recipes came together quickly and easily, and were delicious! Tonight I'll be making the Dark Chocolate Cherry Overnight Oats for breakfast tomorrow.I can already tell that this book will be a favorite of mine and will get good use! If you're looking for healthy, plant-based recipes, I'd highly recommend this book!
36 of 39 people found the following review helpful. Outstanding Cookbook By Happy Elizabeth Finally, someone has elevated the quality of plant-based cuisine to an entirely new level. Think of this as "Oh She Glows" for the gourmet/foodie crowd, or "Nourishing Traditions" for the health-conscious. I had never heard of Sarah Britton before, but I was impressed by the preview on Amazon so I took a chance. So glad I did! I think this cookbook is destined to become a classic because it promotes wonderfully varied and healthy (& yummy) whole-foods based cuisine, and is not the result of the latest fad, or the author's recent conversion to an unsustainable way of eating. These are recipes that you will eat 10 or 20 years from now.I've made about 15 of the recipes so far, and I am truly thrilled with the results! I have been a vegetarian for 44 years, so I've owned many, many vegetarian cookbooks, and I have to say, this is the best cookbook I've ever owned. The recipes are creative. And although some may not recognize all of the ingredients, they are easily found or can be substituted. But, there are enough simple, crowd-pleasing type recipes for every level of home cook to enjoy.I wasn't aware that plant-based doesn't mean vegan (I can't keep up with all of the labels these days!), but I actually like that she has a nice sampling of non-vegan, vegan and raw. I eat eggs (if I know the chicken), but do not eat dairy (obviously no meat, fish or poultry either), and have been able to substitute cashew based things where she uses yogurt or cheese, and coconut oil instead of ghee.I've already gifted a few copies of this cookbook to non-plant-based foodies that I know who also love it. In a way, the fact that it uses feta and dashes of other cheese brings people into the plant-based circle, who might otherwise be turned off by "imitation" vegan foods.My only complaint - the directions are pretty bad and there are some typos. Often the pictures don't match the directions (like in the pickled turnips, it says to cut the beets and turnips into sticks, but in the photo the beets are half moons. This happens a few places in the book.). The directions are also vague. She doesn't really define coconut milk (usually people will specify whether it's canned, the boxed stuff, or homemade, since there is such a wide variation these days). And oddly, she doesn't give obvious vegan substitutions - like for the taziki, she says use cow, sheep or goat yogurt, but says nothing about a vegan substitution- particularly strange since the book contains a recipe for cashew yogurt! Which, btw I used in the taziki and it was awesome. The same goes for goat cheese and feta - she uses them in several recipes, which is fine, but why wouldn't she say, or you could make the cashew cheese recipe on page xx and sprinkle that on top. I realize not every recipe can be vegan or gluten free, but in cases where there is an option (particularly with a recipe from this book!) she should mention it.This is an extremely ambitious book, and although the instructions are a bit of a miss for me, the rest of the book is so outrageously awesome, that I can't complain too much. Also, I happen to love that it's divided by seasons.I've made the following:*Carrot rhubarb muffins - awesome, very simple, yield was way higher than book said (that's a good thing in my book!)*Freekeh pancakes with chard & poached eggs - Freakin awesome! Never had freekeh before, but it happened to be in bulk bin at whole foods, so I gave it a try. Looked complicated, but a pretty simple recipe (I made it for brunch). I substituted a dash of cayenne for the fresh Serrano pepper.*Spring cabbage wraps w/cous cous and tahini - I used quinoa and this was a really yummy recipe. Will def make again. I thought her tahini sauce was underwhelming, will use a different recipe for that next time. I was lazy and used canned beans, plus I already had zaatar so this came together very quickly.*Pickled turnips - delish! It needed way more acv than recipe called for, but fun and tasty.*Black lentil salad w tzatziki - to die for! I made my own cashew yogurt for tziki though. I served this to omni guests, and they loved it and had seconds.*Apricot rhubarb clafoutis - crazy easy, and yummy. I made with rhubarb and a bag of frozen cherries that I've had in my freezer since the beginning of time. Really, really simple.*Ginger ale - this is the type of thing that elevates the book. Cultured ginger ale! Loved it.*Raw blondies- great, easy basic recipe, with a twist by adding lucuma.*Cashew yogurt - great basic staple for any non-dairy person*Blueberry cardamom chia pudding - very yummy, easy, and a nice lower calorie dessert or snack. Again, a nice twist to use frozen berries and cardamom.*Apple cinnamon buckwheat crispies - I overcooked this slightly, but I will definitely make it again. Great high protein snack or oatmeal topper.*Celeriac ribbon salad w toasted cumin and pomegranate- this was a pleasant surprise, and possibly my favorite recipe in the book. I only made it because celeriac was on sale and I had some Frozen pomegranate seeds. I ate it as a meal, it was very simple to make. I can see myself living on this when celeriac are in season. Low cal too.*Pickled fennel, grapefruit, cabbage salad - the fennel is awesome, I will always keep this in my fridge. This is another diet friendly and wonderfully cleansing dish.*Grain free sushi rolls w miso ginger sauce - great idea to combine sunflower seeds with a root veggie for the rice (I used leftover turnips). The miso ginger sauce is something I will definitely use in many, many other dishes (particularly bowls!).*Sesame sunflower brittle - this was extremely easy to make, and tasted very similar to peanut brittle.*Banana bread granola - this makes a ton of granola! Next time, I will make half a batch, as I don't have the will-power to have that much awesomeness in my cupboard! Seriously yummy.
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