Ever remember that dumb question asked in primary school, if there was a fire, what would you save? Well, the more appropriate question in regard to cookbooks would be, if you were going on an airplane on a long trip where you would be cooking a lot, what are the 3 cookbooks you would bring? Keeping in mind the annoying weight limit on luggages. Not surprisingly, Longevity Kitchen was one of the ones I took on my voyage overseas. I have accumulated a rather sick amount of cookbooks, and I think if I had just this one to begin with, there would be a lot more space in the apartment for art books!
I tend to find recipes and repeat them. The recipes are ALL phenomenal. My dad thinks I'm mental for owning as many cookbooks as I do, so I didn't mention to him that nearly all the things I made for him came from this one book. The almond flour mini muffins are the best thing ever, but I always have to remind people they should limit themselves to 3 a day as they are made of nuts...
For someone with a very restricted food regimen (no soy, yeast, dairy, sugars, most grains and flours that nutritionally controls allergies, diabetes, high blood pressure and high cholesterol, this book provides 1) a great story, and 2) easy-to-follow recipes that allow for many options of substitutions. The philosophy is on target, and the book doesn't encourage you to use "fake" products, but rather to achieve clean and delicious eating with good food and flavors.
I LOVE this cookbook. Everything I've tried is super delicious. Many of the recipes look long because every bite is totally packed with good stuff, but they don't take long, and most call for making enough so my husband and I have enough for several meals. Even making just one recipe from this book a week makes me feel super healthy! though I usually make more than one!
She does two things I've never seen before -- she has "elixirs and tonics" which aren't weird but just super healthy recipes, and for most if not all of her recipes she gives ideas if the recipe is not quite to your taste -- like a delicious pasta sauce recipe she said one might want a bit more salt or a little lemon juice (I didn't need either).
She's fantastic because she's both a CHEF and a nutritionist -- and a far far better nutritionist than I've read before other than in textbooks, taking advantage of all the wonderful nutrients in foods. I actually saw her work recommended on the...
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