review Cook’s books: natasha kwan’s favorites
At the age of nine, Natasha Kwan declared herself a vegetarian. Now all grown up and having spent 10 years on the road for work, Kwan has seen what other cities have to offer for raw, vegetarian and vegan diners. Noticing a void in healthy veg eats in St. Louis, Kwan opened Frida’s – a vegetarian deli – in U. City. Here, Kwan advises those of us who recently took the healthy-eating pledge on how to keep fit by cooking well. — Julie Cohen
The Encyclopedia of Healing Foods by Michael T. Murray, and Joseph and Lara Pizzorno “I believe in cooking for health and taste. Many of the juices and smoothie recipes that we use at the deli are based on the best nutritional value possible. As more people become aware of their bodies and how they feel after consuming certain foods, there are things that obviously make us feel much better.”
1000 Vegetarian Recipes From Around the World (no author) “While I have never, ever followed a recipe from this book, I get inspiration from it. I love flavor profiling and using alternative ingredients to what some of the recipes call for. For instance, I will swap out potato for a low-glycemic option like squash; you can always make healthy a bit healthier.”
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The World’s Healthiest Foods: Essential Guide for the Healthiest Way of Eating by George Mateljan “The World’s Healthiest Foods should be in everyone’s home. It has amazing information on buying and storing to recipes for each ingredient and how to incorporate the ingredients in your diet. It’s not vegetarian and has sections on meats and fish, but they’re all lean, which is very important for carnivores and pescetarians to know.”
What’s the one ingredient you can’t live without? Onions “I start nearly every recipe – raw or cooked – with onions. I enjoy the variety of onions and how they change in flavor depending on how you cut and cook them. Whether pungent, sweet or mild, the onion’s flavor profile is like no other and it’s good for balancing glucose, is chocked-full of fiber (Who knew?) and is known to lower cholesterol and high blood pressure.”
ONLINE EXCLUSIVE You can stand in line for the treadmill all you want, but until you give your go-to recipes a healthy makeover, those New Year’s resolutions aren’t gonna last past January 2. This month, we look at five new books that are sure to inspire you to slim down – and get cooking. Every Tuesday on the blog at SauceMagazine. com, check out By the Book, where we cook and share recipes from these books. Then, enter to win a copy to add to your collection. 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt
Artisanal Gluten-Free Cooking by Kellie and Peter Bronski
The Complete Guide to Vegan Food Substitutions by Celine Stern and Joni Marie Newman
The Gourmet Vegetarian Slow Cooker by Lynn Alley
The Sprouted Kitchen by Sara Forte
January 2013
photo by laura miller
3 Books For Keeping Your Resolution This Year