Actually, this week half of the above books are gifts from my mom (thanks!) and half are library books. They are all delightful spring reads. I firmly believe that spring is the season of the smoothie and I am fully embracing that idea this year. I’ve been making green smoothies for years and am just now reading the book Green Smoothie Revolution that started the idea for such a tasty and quirky drink. Yum. The author has done a lot of research on the value of adding green smoothies to your diet, which is interesting to read through. It is great to know that, even when you are super busy, you can use this simple method to add greens to your diet.
My mom sent me a beautiful copy of In the Kitchen with a Good Appetite on the recommendation of my Aunt Harriet (thanks!). It is a lovely book, full of sweet anecdotes and enticing recipes. I tried a simple red lentil soup out of it yesterday and was quite pleased with the result. It also features some flavorful looking meat dishes, at least one of which I sent on to my sister.
Radically Simple is another gorgeous cookbook full of great recipes. I am most excited by the soup section of this book, which sounds silly, but Rozanne has included several recipes for summer soups that can be made in your blender or food processor instead of heating up your kitchen with the hot stove. I am so ready for summer and the excuse to make cold soups for dinner. She also features several simple meat dishes, salads and desserts.
Finally, I found Eat to Live at our library and picked it up on a whim. I have surprised myself by reading through this little book more than once. I like the core theory of this book (basically eat more fruits and veggies) and have been thinking of ways to incorporate some of these ideas.
In the past few weeks I’ve been working with my sister to help her find good flavorful and healthy recipes while she experiments with an allergy elimination diet. It has been an interesting time to work with her on that project while reading these books. I think that I’m going to be working on increasing the amount of vegan and gluten-free foods in my daily diet. This change will hopefully be reflected here in the coming weeks.