One of the many surprises of blogging is meeting people from all over the world. One sweet connection I have made is Annie Oliverio the creative powerhouse over at An Unrefined Vegan. Fun, tasty, inventive recipes and gorgeous photographs taken by Annie herself. To find out more about Annie, check out this interview over at Urban Naturale.
I was super excited last spring when Annie sent out a call for recipe testers for her new cookbook, Crave Eat Heal. I had been wanting to help test recipes, so I jumped at the chance. I didn’t really know what I was getting myself into, but it ended up being both fun and challenging and opened up my eyes to a variety of ingredients, flavor combinations and techniques I had never used, or even thought of using, before.
That is precisely what I think you will discover in this cookbook: A wide range of recipes and gorgeous photographs that will spark your creativity in the kitchen and fuel your desire to find satisfying alternatives for even your peskiest cravings.
Crave Eat Heal is split into sections related to common food cravings. This can be very handy. Craving something salty? Just open it up to that chapter and find eight different healthy recipes designed to satisfy that craving. Craving sweet? Eight more recipes. Annie’s photographs are so gorgeous, you might even find your craving satisfied just by looking at them!
I have personally tested at least 50 of the nearly 140 recipes in this book. Many of these recipes have made their way into my regulars. Most of the ones I tested are also kid-approved, by my kid friends Nico and Lena.
If you practice macrobiotic philosophy, there are plenty of recipes that are easy to incorporate. They will add a lot of variety to your meals and are sure to spark your creativity. Many recipes have options like replacing stevia with other sweeteners like maple syrup, using an oven instead of dehydrator, using gluten-free grains and other adjustments you can make for specific dietary requirements. What you won’t find are refined sweeteners, processed foods or animal products.
Here are a few of our favorite recipes from Crave Eat Heal:
Baked Almond Butter and Apricot Oatmeal
Creamy Scrambled Tofu
Gabby’s Oatmeal Creme Brulee for One
Brussel Sprouts Salad
Butternut Squash Queso
No Bake Breakfast Cookies
I have one copy of Crave Eat Heal to mail to a reader in the United Sates or Canada. For readers outside of the US or Canada, I will giveaway one copy of the companion ebook, Crave. Eat. Heal. Outtakes. The ebook contains 16 recipes not included in the cookbook. If you would like a copy of either the book or ebook, please leave a comment answering the question, “What is your most persistent craving and what is one healthy way you satisfy it?” Please leave your location in the comments, too, so I know which cookbook you are vying for. I will draw names for both the cookbook and the ebook on May 31 and will announce the winners in a blog post on June 1. You will then have until June 5 to contact me and claim your prize.
I chose the following recipe to share with you because it is one of my favorites. Follow the recipe as is, or choose grains and vegetables appropriate to your condition. I have made the sauce with and without the maple syrup and like it both ways. I make this using soaked, hulled barley. Just allow for extra cooking time. This would also be delicious with some fried tempeh and blanched arame added as toppings.
The following is an excerpt and recipe from Annie’s cookbook:
Weekends are my days for loosening up on what I eat. So on Saturday and Sundays after lunch I enjoy dessert and a big soy latte and a little something sweet post-dinner. By Sunday evening I usually feel ready to get back into full-on healthy mode and a simple “bowl” filled with good grains and lots of vegetables makes me feel slightly virtuous and ready for the week ahead.
Gluten-free, High-raw, Oil-free, Easy
RAW/NOT RAW VEGETABLE BARLEY BOWL
3/4 cups raw almonds (either with skin off or on), or raw cashew pieces, soaked for 2-4 hours, rinsed and drained
3/4 cup+ light coconut milk
2-4 Tbsp. fresh lime juice (1-2 small limes)
Zest of 1 lime
1 1/4-1 1/2 tsp. curry powder
1 clove garlic
1 tsp. pure maple syrup
Pinch sea salt
Pinch ground black pepper
Vegetables & Barley
4 cups cooked barley* (about 1 1/4 cup uncooked)
5-ounces baby kale, steamed until tender and drained
1 cup shredded, spiralized, or chopped zucchini (about 1/2 of 1 large)
1 cup shredded or spiralized carrot (about 2 small)
1 cup cherry tomatoes, cut in half
1 cup chopped or shredded green or purple cabbage
Baked Tofu, cubed
Fresh chopped cilantro
Fresh chopped basil
Strips of seaweed snacks
Make the sauce
Put the sauce ingredients in a high-speed or regular blender and process until smooth. Taste and adjust the seasonings, adding more lime juice if the dressing needs more zing. Add water or more coconut milk if the sauce is too thick. Set aside.
Assemble the bowls
Divide the barley between four big bowls and top with kale, zucchini, carrot, tomatoes, cabbage, and any or all of the suggested toppings. Spoon the curry sauce on top and serve.
Total time: 45 minutes
Use farro, brown rice, or quinoa in place of the barley.
If you use almonds, you may need additional coconut milk or water.
*I use a quick-cooking barley from Trader Joe’s that takes about 10 minutes, but regular barley is fine, too – just plan on dinner taking a little longer to prepare.
The sauce will thicken as it sits so you may need to loosen it up with water.
Recipe reprinted with permission from Ann Oliverio and Front Table Books.
Remember to leave your comment below to take place in the giveaway! What is your most persistent craving and what is one healthy way you satisfy it?