Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You Hardcover – Sep 1 2009
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Top Customer Reviews
The introduction gives a concise overview of the ingredients used, including cooking directions for a variety of grains and legumes. The index is a gift in and of itself: Need to use up the last of the asparagus? Just look asparagus up in the index and a convenient list of all asparagus-containing recipes is at your service. Also, the short intro to each recipe shows me how to serve the dish, and what I can pair it with.
There is one potential downside that I can see for people interested in "Clean Food": There are no pictures. I personally like this as the recipe pages are uncluttered, the book has a satisfying uniformity, and it allows the book to be printed without excess inks. Also, people might be deterred because it is a vegan recipe book, but I have just added cream, eggs, and cheese where I wanted it, and many of the dishes act as side dishes to whatever meat might be on the menu. This book is not about veganism, but about introducing food into your meals that makes you feel good.
A definite buy!
This is a MUST in every kitchen, whether Vegetarian or not.
Most Helpful Customer Reviews on Amazon.com (beta)
I am not a vegetarian or vegan, but I eat only whole foods and little meat (and only from animals that have been allowed to freely roam.)However, I am always searching for flavorful meat-free dishes--and this book is loaded with them!
There are lots of exciting ingredients that interest me, an experienced cook and former caterer. I love the layout of the book with one recipe per page in attractive but easy to read graphics. Beautifully done!
I also love the seasonal approach to cooking. I have been cooking seasonally for quite awhile now, and there is something that just feels so good about going to my local farmer's market, and buying and preparing that food.
Last night I prepared quinoa and black bean salad with apricot lime vinaigrette and it was delicious and flavorful, as well as easy to make.
Author of Harmonious Environment: Beautify, Detoxify & Energize Your Life, Your Home & Your Planet.
Clean Food seems to magically provide healthy and yummy recipes to prepare with ingredients on hand. I also am able to pick up any unusual or tempting vegetable in season from my local farmer's market and Clean Food will offer an easy way to prepare it. If I need a potluck dish for a party, this is the cookbook I turn to for something delicious, healthy and sure to please. Kale Tofu Lasagna is my personal favorite recipe to make right now. Last week I served it at a party with a lot of teenagers and it was gone before I got the salad on the table.
I love the way this book is laid out according to the seasons. With fall on the way, I am looking forward to Roasted Kobacha Squash with Cremini Mushrooms and Fresh Herbs. Before I owned Clean Food, I would never have purchased Kobacha because I had no idea how simple and yummy it is. Now I absolutely love to prepare our New England squashes and root vegetables that are in abundance. Before I purchased Clean Food I also knew that I should eat a wide variety of grains,root vegetables and greens but I did not because I did not understand how easy they were to prepare or how delicious they could be. This book changed all that and I feel that I am a healthier person because of it. I now love cooking and feel that the food I prepare aligns with the way I want to feel and be.
Also, like another reviewer mentioned, the bulk of the protein sources use in this book are tofu, tempeh, etc. She doesn't work a lot with lentils, beans, or other more unprocessed forms of protein. That was a personal downfall for me since I don't like to get all of my protein from soy.
For me, this felt like a book that was very strong in soups and side dishes but terribly weak for main course recipes. It's a book that will inevitably collect dust on the bookshelf. I could see where others with a strong interest in new vegan side dishes and/or cooking with sea vegetables might have a special place for this though.
So, in thumbing through the recipes in this book, I was actually amazed to find so many different recipes where I noted "I'd eat that" or "Now that looks interesting". And the simplicity of so many of the recipes makes it much more likely I'll use this book than use it as a paperweight or dust collector. I would like to have seen more recipes that complement other entrée choices to my personal choices but can adapt a number of recipes to suit personal preferences.
I particularly liked the salads and dressings which might suffice as a meal on a hot Arizona evening, but also compliment a non-vegan main course. And although I am not a big desert eater, there are a number of recipes that I'm dying to try.
The organization of the book by season was an interesting approach instead of the old appetizer, salads, soups, entrees, deserts organization you'll see. I found the author's notes to be warm, friendly and family-focused without being preachy like you see in so many other new age cookbooks. Given the simple goodness of the recipes, the lack of photos in no way reduces detracts from this book.
A great book for even those of us with a different tastes!