BLOGS & BOOKS FOR BACK TO SCHOOL Rebecca Rosenthal Is it bad that I’m more excited for the online order of cookbooks I just received than I am about my as yet un-purchased course packs? Or that I check blogs of all sorts far more than I check Minerva or MyCourses? Priorities aside, there is definitely nothing wrong with striving to be a better cook and become more knowledgeable about food and your own health (or at least, that’s how I justify it). So, while my textbook shopping list sits in the corner just a little bit longer, I’ll share with you what I’ve been reading instead: Blog: BabyCakes NYC Any blog that creates a video tribute to Aaliyah is a blog I can get behind. For BabyCakes NYC, this is only the beginning. Founded in 2005 by Erin McKenna, the bakery began in New York’s Lower East Side as a mecca for those who wanted kosher and vegan treats or couldn’t eat wheat, gluten, soy, dairy, eggs, or refined sugar. BabyCakes NYC has taken off, and customers such as Zach Galifianakis are happy to see its expansion into LA and Orlando. Erin also has a cookbook, which is certainly worth checking out, but this blog is entertaining and informative enough to stand on its own. Book: Whole Foods to Thrive I don’t listen to just anyone when it comes to what to eat, but take one look at Brendan Brazier, and you’d probably be swayed to take his advice too. For starters, Brazier is a triple threat: he’s a vegan, an Ironman triathlete, and a Canadian…aka, one dreamy cookbook author. Over the course of fifteen years, he has Oh hey. acquired and cultivated a universallyappealing nutritional philosophy of eating whole foods that are nutrient-dense, plant-based, and alkaline-forming. Eating this way, he writes, leads to healing many common health problems by addressing their root causes (such as getting better sleep quality through better nutrition). In 2011 he
published his cookbook, Whole Foods to Thrive, which features 200 recipes that apply his philosophy to tangible meals. From the basic to the complex, Brendan clearly lays out his reasons for eating the way he eats and promotes his lifestyle to others, calling his book “two thirds recipe book, one third environmental slash food issues book”. He goes into detail about the resources we use to produce food (land, water, fossil fuels) and any emissions created, and relates this information to the nutrients in the food, looking at how we can get the most micronutrients out of food by spending the least amount of each natural resource. If none of this interests you, and you’ve still made it to this sentence, then please let me reassure you that regardless of your level of interest in nutrition or eating vegan, the recipes in this book are flat out delicious, and hard to find online. The clarity and layout of this cookbook make it well worth owning, and Brazier clearly cares about the readers’ understanding of the material. No, this isn’t a cookbook full of pretty pictures, but it is bursting with good recipes (even giving away the secrets to some of the amazing Crudessence’s pricey but amazing dishes). I can’t even tell you one recipe that stands out above the rest because they are all that good, and believe me, I am far from vegan. Check out his website to purchase the book or find out more. There’s a lot to look through, as Brendan has also published other books and sells great stuff like his amazing Vega line of nutritional products. Book: Meals That Heal Inflammation Again, I’m more of a food nerd than food snob, so this book also has an educational, healthfocused component to it. However, for anyone with food allergies of any sort, you need to own this book, Meals That Heal Inflammation. Julie Daniluk is a Toronto nutritionist and TV personality (as the co-host of “Healthy Gourmet” on the OWN Network) who presents us with a scientific, meaty description of why people have inflammation (which is often the underlying cause of allergies, arthritis, diabetes, heart disease, and more), and how to heal it with Julie’s Raw Pad Thai food. Julie shares 120 recipes that remove inflammatory foods (such as white sugar) from classic recipes (think naturally-sweetened, gluten-free key lime pie). Whether you
follow her plan or just use her recipes when you feel like transforming a treat into a beneficial meal, recipes like her Raw Pad Thai and Carrot Cake will keep you coming back. Blog: My New Roots I have several girl crushes, but my one on Sarah Britton is hard to top. Like Julie, Sarah is a nutritionist from Toronto, currently “on special assignment at Noma’s test kitchen, the Nordic Food Lab in Copenhagen, Denmark.” Like, she is so cool. Her blog, My New Roots, is also beyond any I’ve ever seen in its beauty and content. She is basically giving away a consistently updated, professional-level cookbook in blog form, and I recommend soaking it all in while it’s still sitting right online for free! Sarah says the goal of her blog is “to educate others to be an active participant in their own health and healing”, and she shares recipes that will leave you forgetting they are even good for you. She also teaches you how to pickle, sprout, ferment — you name it. Her videos are beautifully shot and give you a real grasp on things you’ve maybe been intimidated by that aren’t actually that hard to do, like cook quinoa or make nut milk. Enjoy!