Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet or computer – no Kindle device required.
Read instantly on your browser with Kindle for Web.
Using your mobile phone camera, scan the code below and download the Kindle app.
Frequently bought together
This item: Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients: A Cookbook
$32.95
Only 6 left in stock (more on the way).
+
$32.95
Only 4 left in stock (more on the way).
Total price: $00
To see our price, add these items to your cart.
Choose items to buy together.
Customers who bought this item also bought
Page 1 of 1 Start againPage 1 of 1
About the author
Top reviews from Canada
There was a problem filtering reviews right now. Please try again later.
Reviewed in Canada on March 24, 2017
Verified Purchase
Reviewed in Canada on August 2, 2017
Verified Purchase
Reviewed in Canada on February 7, 2018
Verified Purchase
Reviewed in Canada on April 7, 2017
Verified Purchase
Top reviews from other countries
Amazon Customer
Amazing recipe book, accessible and delicious.
Reviewed in Germany on October 6, 2019Verified Purchase
gastronaut
Nothing less than brilliant. Full of easy simple everyday meals
Reviewed in the United Kingdom on July 23, 2017Verified Purchase
Garysgal888
Another Brilliant Plant Based Cookbook from Sarah Britton
Reviewed in the United States on February 20, 2017Verified Purchase
Garysgal888
Reviewed in the United States on February 20, 2017
At first glance I really liked the way she's laid out this book. In my new roots, Sarah cooked through the seasons and I really liked that approach. I knew recipes I made in that season would probably have the best ingredients because they were at the peak of their season. She approaches the same with this book however, she categorized the chapters into soups, salads, mains, sides and small plates and sweet and savory snacks. Then within the chapters she uses the "seasons" approach. Another genius thing she does in this book at the end of some of the recipes she has "Rollover" ideas. This is where she will tell you how to use ingredients in other recipes with in the book because you might have made too much or have left overs. Wow!!! brilliant idea that is not shared by many cookbook writers.
Her approach to this book is basically a home cooks dream. Simple, wholesome, plant-based foods that don't require a laundry list of weird ingredients and really save time in the kitchen. I love to cook and sometimes I love to spend all day in the kitchen. However, I'm a working woman too, and at times, I just want to get a good healthy meal on the table.
As soon as I opened to the first chapter the Fall Minestrone jump out at me and I said I have to make that! However, 26 pages in I saw the luxurious cream of mushroom soup and THAT was it. My first recipe from Naturally Nourished. As it happens, the very first recipe I made from My New Roots was the Oyster Mushroom Bisque... what can I say, "I'm floored by mushroom!!!" The soup was a breeze to make. I think what I like the best about the recipe was how she uses plant-based milk and white beans to thicken the soup! I didn't vary from the recipe at all. And the brilliance of this recipe is the balsamic vinegar. Don't leave it out! Genius! Brilliant! Amazing. I will definitely make this again.
Secondly, I made the Fall Minestrone. Very easy. Came together in about 30 min. For this recipe I did not follow it exactly. Currently, pumpkins are nowhere to be found except in a can. So I substituted 3 1/2 cups of sweet potatoes. I also chose to use Kale and for the pasta I used a organic corn/quinoa blend (GF). This soup was very satisfying and hearty. It needed nothing however, half way through my bowl I shredded some parmesan cheese on it just to see how it might taste. It was very good BOTH ways...
I'm really thankful for cooks like Sarah Britton. I love that she shares her gift of creating and exploring different ways to enjoy plant based, whole foods with the world. She makes powerfully healthy ingredients simply irresistible. In the words of Michael Pollan, "Eat food. Not too much. Mostly Plants!" and that's what I intend to do.... fill my body with nutritious wholesome good for me plant based foods. I can't wait to cook my way through this book just like I did with My New Roots.... Highly recommend whether your vegan, vegetarian, or simply trying to choose more plant based foods.
Update 2/24/17: Made two more amazing recipes. I had everything on hand so these two recipes came together quickly. Roasted Sesame Avocado Cream: amazing fresh taste. It's really light and airy with a fabulous lite taste for avocados. We tried with a flat bread cracker and veggies. My favorite way was with cucumbers and carrots. Baked Feta: OMG... this was amazing. I never thought of baking feta. It reminds me of a rustic Italian cheese dip. Oregano pops in this recipe. So good with baked pita chips. Very easy to put together. Longest time was the baking. I could probably eat this daily!
Update 3/12/17: Cooked again from this wonderful cookbook! Rained all day here so I was in the mood for soup and salad. The Soup of choice - Golden Curry Coconut Dal. Two reasons I chose this: I'm trying to explore new food with a slant towards Indian cuisine and I'm not a huge curry fan so I wanted to give this a try. I should have listened to Sarah in her header notes - "double even triple because this soup is amazing!" First, it's quick - if you have everything it comes together in about 40min. All the flavors blend so well together I can't chose just one thing in it that makes this soup. The lentils and the spices and the coconut milk all blend so well to make a comforting and simplistic and down right amazing soup. I will make this often. Now on the to the salad - I chose the Coconut -Quinoa Coleslaw. This recipe is on two pages so the prep is not quick but it doesn't take hours either. First the dressing is fabulous - I used all the mint it called for but I think it could have had more. Comes together super quick in a Vitamix blender. This salad calls for quinoa so you have to cook that - about 15 min. Then prep the slaw part - chopping veggies and toasting coconut. Upon tasting the completed dish I wasn't blown away like I was the soup. I love quinoa but it didn't fit in this slaw. I was looking for more crunch like a nut so I might change this up in the future. I liked the combination of the veggies - red cabbage, green cabbage, kale, carrot and red pepper and I loved the toasted coconut! very unique in a salad. Who knows maybe it will be better as leftovers. I know the soup will.
Images in this review
"bulle-d-etoiles"
Parfait
Reviewed in France on March 1, 2017Verified Purchase
Amazon Customer
The second book as is wonderful as the first one!
Reviewed in Germany on February 9, 2019Verified Purchase
