Pure Food: Eat Clean with Seasonal, Plant-Based Recipes
Format: PDF / Kindle (mobi) / ePub
Bring more whole, real ingredients into your kitchen and replace processed foods with the 120 plant-based recipes in Pure Food.
A busy mother of three who was frustrated with trying to find healthy, organic snacks for her kids, Veronica Bosgraaf decided to make one herself, the Pure Bar. Now nationally available and widely beloved, the bar kick started a nutrition overhaul in Veronica’s home. Clean foods and a new, simple way of cooking and eating replaced anything overly processed and loaded with sugar.
Organized by month to take advantage of seasonal produce, Pure Food shares Veronica’s easy vegetarian recipes, many of which are vegan and gluten-free, too.
• January: Lemon Ricotta Pancakes, Winter Garlic and Vegetable Stew, Chocolate Rice Pudding
• April: Asparagus with Turmeric-Spiced Almonds, Egg Noodles with Wild Mushrooms and Spring Greens, Roasted Cauliflower with Quinoa and Cashews
• July: Watermelon Mint Salad, Grilled Garlic and Summer Squash Skewers with Chimichurri, The Perfect Veggie Burger
• November: Caramelized Pear Muffins, Parsnip and Thyme Cream Soup, Wild Rice and Pecan Stuffing
With 18 color photographs and tips for "cleaning" your kitchen and lifestyle—from drying your own herbs to getting rid of chemical cleaners—Pure Food shows the simple steps you can take to make your cooking and living more healthful.
chopped fresh mint, for garnish Working in batches, if necessary, purée the pineapple, cucumber, honeydew, jalapeño, and red onion in a blender until nearly smooth. Season with salt to taste. Chill until ready to serve. Garnish with the mint before serving. Veggie “Sushi” Roll Sushi is one of those intimidating dishes that most people won’t even try to make at home. It can get a little messy if you’re dealing with rice and raw fish, but if you want to make a very easy, impressive, fishless
plump peaches, and sipping homemade sun tea—everything fresh and ripe! The gardens are filled with heirloom tomatoes and fresh herbs that we can use to make Heirloom Tomato and Summer Fruit Salad. There’s plenty of fresh dill for Lemon Dill Potato Salad and deep purple eggplant for Eggplant Bruschetta. Life is plentiful and rich during August! AUGUST Here is a sample menu I’ve put together with a variety of recipes for this month. breakfast Peaches and Cream Amaranth Porridge • lunch Lemon
minutes. Remove the pan from the heat. 4 To serve, put 2 tortillas on each plate. Top each plate with 1 egg and spoon the bean mixture evenly over the tops. Eggplant and Chickpea Stew This recipe has it all! Vegan protein, antioxidant-rich vegetables, herbs, and spices—you could practically live off this dish alone. Winter is such a wonderful time for stews with warm fragrant spices, and this one is a comfort food that you can be proud of. Garam masala is a spice that many people are not
hot, warm, or at room temperature with the honey butter. tip genetically modified ingredients explained Non-GMO is a term that comes up more and more in the grocery stores and in the media, but it is confusing to many people. Because all of my company’s products are certified non-GMO, I am very educated in what it means, and very passionate about why we should only eat non-GMO foods. GMO stands for “genetically modified ingredients.” Therefore, non-GMO means not genetically altered at all, or
oil, sprinkling with cinnamon, or spritzing with fresh lemon juice, I spare these precious ingredients the heat to make sure they are as flavorful and nutritious as can be. Kale Slaw with Apples Kale, citrus, sesame seeds, and apples are some of my favorite winter ingredients. Kale and citrus are two of the most powerful foods for our bodies. I always feel like these two ingredients were designed to be winter foods because they protect our bodies so well during the months when colds and