It never occurred to me that basil and hummus would ever make sense together, not like oats and raisins or chocolate and peanut butter, until I bought Sabra’s new hummus flavour on a whim one day. And oh my goodness was I blown away. This stuff was goooood. It was like I was suddenly whisked away to a fancy Italian restaurant that served fresh basil pesto rigatoni, perfectly crisp garlic bread and the best white wine I had ever tasted.
But let’s not get ahead of ourselves. This is hummus we’re talking about, and here I thought I’d already seen hummus in every flavour variation there was. It has paired up with roasted garlic, black olives, roasted red pepper and even sweet potato too, but this is the real deal. It is a match made in heaven and all that other cheesy stuff.
You may think I’ve been hiding under a rock for the past couple of months but, in truth, I’ve been hiding out in my kitchen. Since late last year, it’s been a whirlwind of recipe development here at ADC headquarters, creating 135 brand new recipes for a soon-to-be cookbook, co-authored with the lovely Lisa. After many months of work, I’m happy to report the manuscript has been submitted, the recipes have been photographed, and I’m ready to get back to blogging.
Speaking of cookbooks, Terry Hope Romero’s newest book, Salad Samurai, has been a dream come true for salad lovers everywhere. In this book, Terry shares 100 salads that are, as the subtitle so aptly describes, “cutting-edge, ultra-hearty, easy-to-make salads you don’t have to be vegan to love.”
With my first flip through the book, each recipe description and accompanying photograph drew me in, and I spotted more than a few I wanted to make right away. Most days, I eat a big, hearty salad for dinner but I tend to get stuck in a routine, eating whatever vegetables are in my crisper that day—not too exciting, right? So, I was thrilled to see recipes that celebrate all kinds of ingredients and remind us that salads don’t have to suck. Clearly, Terry knows her veggies, as her vibrant, filling, meal-sized salad recipes could even rock the coldest days of winter. How could you not get excited about the thought of biting into coconut samosa potato salad or a mushroom, barley & brussels harvest bowl?
Have you ever met someone who instantly impressed you with their remarkable knowledge and genuine charisma? That’s how I felt when I first met Gena Hamshaw. She’s the brilliant writer behind the blog Choosing Raw who constantly amazes me with her thought-provoking blog posts and now, her comprehensive new book of the same name.
This book is far more than just a cookbook. Using her familiar writing style that is both casual and professional, Gena first introduces us to her own story—growing up in a Greek American home, her experiences with an eating disorder and IBS, and through her discovery of the benefits of a vegan lifestyle and nutrient-dense raw foods. Her story is both captivating and candid, and you learn how she grew to become the experienced health advocate she is today.
I consider myself a dip girl.
There isn’t a week that goes by when I’m not peeling carrots or slicing cucumber to use only as a vehicle for scooping up salsa, homemade bean dip or, when in a pinch, my favorite store-bought hummus. These dips add the right amount of pizzaz when spooned on top of salad bowls or spread across lunch wraps, too. With my love of all things dippy, let’s just say my food processor has had it’s fair share of work over the years.
But let’s be real. One can only eat so much bean dip, which is why I decided to change things up a bit with this roasted red pepper dip. It’s a super simple recipe that can be made in mere minutes in your food processor. I took the easy way out and used jarred roasted red peppers, but feel free to roast your own if you’ve got the time and inclination. The coconut milk adds just the right amount of creaminess without being overly coconutty, and the lime juice and cilantro add a Mexican twist.
May 6th is the release date of the latest cookbook from The China Study series—The China Study All-Star Collection by LeAnne Campbell. I’m particularly excited about this book because I got to be a (very) small part of it! My photos are showcased alongside Dreena Burton’s delicious and nutritious recipes, like the gingerbread granola you see below, which is by far one of the best granola recipes I’ve ever tasted (it’s on page 28, hint hint).
The collection also includes recipes from other top chefs and leaders within the health-focused, plant-based community: