As a blogger, I am blessed with lots of opportunities to review products and books that I receive for free.
This cookbook was not one of those. (Not that there’s anything wrong with those!)
My cookbook shelf is pretty darned full these days, but I purchased this new cookbook anyway as soon as it was released. I just couldn’t resist. With a name like “Wild About Greens” how can anyone reading HGK not own a copy of this essential work?
And now that I’ve had some time to test out some of Nava Atlas’ recipes from Wild About Greens, I feel that I need to tell you that this book is becoming a staple in my kitchen.
Why? It’s pretty simple really. Whatever greens make their way into my fridge, from the farmer’s market, supermarket, CSA, organic produce share, etc. I can find many ways to prepare them in Wild About Greens. All of the other ingredients used in the recipes are staples in the Nutritarian kitchen. Beans, onions, spices, whole grains, etc., so it’s a very low stress experience.
Nava mentions many substitutions throughout the recipes, so it can even be a learning experience for the beginner Nutritarian cook who might not know a lot of the tips and tricks that a more experienced cook will.
The recipes are forgiving, fairly easy to prepare and rather fast. Not fast like throw-some-cans-into-a-pot-fast, but fast enough. As an example, the recipe for Quinoa with Chard & Chickpeas photographed above called for 10 to 12 ounces of chard. I didn’t even measure how much chard I had on hand, but I used it all and threw in all of the fresh spinach leaves that I had in my fridge that were just itching to be used up. The 3 to 4 scallions sliced? I used what I had available this morning, which was far less. And the one cup of chick peas that the recipe calls for? Well, since a can of chick peas actually has 1 1/2 cups of beans in it, I just used the whole thing so that I didn’t have any leftover garbanzos taking up space in my refrigerator. It’s no biggie.
The results? Excellent. And that’s the most important thing of all, right?
Here’s a link to the book on Amazon, in case I have inspired you with this rave review:
Do you already own this cookbook? What are your thoughts on it?
Or has it been on your wish list for a while? What are you waiting for?
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