Julie Morris's Superfood Kitchen: Cooking with Nature’s Most Amazing Foods, by Julie Morris
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Julie Morris's Superfood Kitchen: Cooking with Nature’s Most Amazing Foods, by Julie Morris
Free PDF Ebook Online Julie Morris's Superfood Kitchen: Cooking with Nature’s Most Amazing Foods, by Julie Morris
Welcome to the SUPERFOOD culinary revolution! In Julie Morris's Superfood Kitchen, beautiful dishes are entirely composed of plant-based, nutrient-dense, and whole foods that energize, nourish, and taste delicious. Each recipe artfully combines natural ingredients that deliver amazing amounts of antioxidants, essential fatty acids (like omega-3), minerals, vitamins, and more. The mouthwatering superfood meals—from Goldenberry Pancakes to Quinoa Spaghetti with Cashew Cream Sauce and Chard—will make you feel as good as they taste. The pages glow with beautiful color photographs that will inspire home cooks to start enjoying the sumptuous pleasures of earth's best foods.
Julie Morris's Superfood Kitchen: Cooking with Nature’s Most Amazing Foods, by Julie Morris - Amazon Sales Rank: #664962 in Books
- Published on: 2015-09-15
- Original language: English
- Number of items: 1
- Dimensions: 9.90" h x .90" w x 8.00" l, .0 pounds
- Binding: Paperback
- 256 pages
Julie Morris's Superfood Kitchen: Cooking with Nature’s Most Amazing Foods, by Julie Morris From Booklist Converts to organic, power, and other good-for-you foods tend to be in-your-face proselytizers, promoting acai berries or quinoa or yacon (a South America tuber) regardless of price or local availability. In a sense, they stray from today’s locavore and seasonal ingredients trends—finding nori sheets, for example, in a nonurban neighborhood is far less satisfying than putting together a broccoli and nut salad. Morris is no different, though certainly not as strident. She starts with her personal nutritional journey as she began to understand the power of Aggregate Nutrient Density Index (ANDI). The more than 100 recipes aside, Morris details what’s needed to create a superfood kitchen and pantry, cataloging ingredients from acai berries to yacon with flavor notes, recommended forms, and best uses. Techniques, too, receive their own focus, with discussions of equipment conventional (e.g., blender) as well as nontraditional, such as the dehydrator. Helpful appendixes include a superfood substitution cheat sheet, conversion charts, how to make nut and seed milks, frequently asked questions, and an ingredient resources guide. --Barbara Jacobs
Review "Morris details what's needed to create a superfood kitchen and pantry, cataloging ingredients from açai berries to yacon with flavor notes, recommended forms, and best uses. Techniques, too, receive their own focus, with discussions of equipment conventional (e.g., blender) as well as nontraditional, such as the dehydrator. Helpful appendixes include a superfood substitution cheat sheet, conversion charts, how to make nut and seed milks, frequently asked questions, and an ingredient resources guide." –Booklist
About the Author Julie Morris is a Los Angeles-based natural food chef and advocate of whole, plant-based foods and superfoods. She has worked in the natural food industry for close to a decade as a recipe developer, writer, cooking show host, and spokesperson and executive chef for Navitas Naturals, a fair-trade company that specializes in 100% organic superfoods. Her mission is simple: to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to achieve and delicious to follow. To learn more about Julie and superfoods visit juliemorris.net.New in paperback edition of SUPERFOOD KITCHEN.
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Most helpful customer reviews
82 of 85 people found the following review helpful. Gorgeous Book, Fabulous Teaching, Amazing Recipes! By Naomi Manygoats I am finishing up my natural food chef training (it was on my bucket list), and spotted this book yesterday. We learned a little about superfoods, and made a few recipes that used some of them, but that was about it. So a huge thank you to Julie Morris, for writing such a terrific book about Superfoods. Morris explains what a superfood is, why we need nutrient dense foods, and how to set up your kitchen, both in equipment and ingredients. I particularly appreciate her extensive explanation of ingredients. For example, what is a Camu Camu Berry, flavor notes for the berry, recommended forms of it, and the use of them. The book features gorgeous photography, which Morris did herself, and a beautiful layout and design, which shows her background in design before becoming a Natural Foods Chef. It would benefit all of us to eat more of these amazing foods and this book presents everything so clearly. The recipes look like they would appeal to just about everyone.The recipes look fresh, fabulous, and yes, the ingredients might seem strange if you are not used to superfoods. But the whole point is to learn what they are, and how to cook with them. The recipes will appeal to a wide range of people, not just those into 'health foods'. So they will be great to sneak into your spouse's diet or your kids food as well. The ingredient lists contain a special symbol to annotate which of the foods are superfoods. The recipes are arranged as follows:Breakfasts (Banana Seed Bread, Goldenberry Pancakes, Cinnamon-Almond Granola with Mulberries)Soups (Roasted Pumpkin Soup, Tomato and Quinoa Soup)Salads (Hearty Kale Salad, Arugula and Asian Pear Salad with Lemon Camu Vinaigrette)Entrees (Mediterranean Vegetable Pizza, Black Bean-Hemp Protein Patties, Quinoa with Secret Pesto and Sun-Dried Tomatoes)Sides (Hemp Hummus, Olive Caviar)Snacks (Energizer Trail Mix, Chocolate Hemp and Oat Bars)Sweets (Acai Berry Truffles, Raw Chocolate, Acai Berry Cheesecake)Drinks (Antioxidant Paradise Smoothie, Chocolate Berry Protein Shake)Then there are extra (helpful) sections, such as Charts (like the Superfood Substitution Cheat Sheet), and an Ingredient Resources Guide. I would not be surprised if the natural foods cooking schools ended up using this as a text and creating a new section specifically on the topic of Superfoods. Well done Julie Morris!
60 of 69 people found the following review helpful. Take advice with a grain of salt - but the recipes are sensational! By Lauren A beautifully designed book that is perfect for anyone delving into the realm of superfoods for the first time. The recipes are unique and inspiring (and so far, absolutely delicious!). It does call for exotic ingredients (I mean, that's what Superfoods are!). But the benefits are explained and are readily obtainable through iHerb, Amazon and her website for the most part.Having said that, I must admit that my heart sank when the first recipe called for "wheat flour". After her introduction about the anti-inflammatory and health promoting benefits of Superfoods, I was appalled to see that there was no recognition that Gluten is pro-inflammatory and gut damaging. Based on the extensive research reviewed by Dr Tom O'Bryan and Willaim Davis (author of Wheat Belly), Gluten has been found to be a health damaging food. The alternatives to gluten are pushed aside to purchase "gluten free flour" (which one?) instead, with the necessary modifications omitted.The book's claims are not supported by the evidence and touts repeated myths (that have long been disproven), such as avoiding dietary cholesterol to prevent heart disease and pH balancing. The one reference to a single study she cites isn't even acknowledged! Where is she getting her information from? She does make reference to the China Study, which has a flawed research design (you can read an evidence based perspective, here http://www.cholesterol-and-health.com/China-Study.html) and only demonstrates a weak correlation that hasn't been well supported by other research (which is not a definitive result). These are just a few examples of the unsubstantiated claims she makes throughout the book.The nonsense aside, I do agree that one cannot go wrong with a nutritionally dense diet and I will take a lot of pleasure trying her unique, stunning enticing recipes. Every single recipe is a source of inspiration for taste and nutrition and makes a wonderful supplement to any food enthusiast's cookbook collection. As a cookbook, it is worth displaying proudly but as a source of information, it hardly qualifies.
42 of 49 people found the following review helpful. Beautiful But Overly Fussy Ingredients By AWP This is a beautifully laid out and photographed book, and it may be useful to those who keep a kitchen of highly unusual ingredients and products. I cook all the time and rely primarily on the America's Test Kitchen books, which focus on good cooking techniques but also on using (or suggesting) products that are readily available to the home cook. I was hoping for a book that would bring superfoods to the center of the daily menu, but I was surprised at the obscurity of many of the products included. To me, superfood recipes that are most useful are those that feature the ingredients that we will consume a lot of and that are easily incorporated into the every day menu and diet--avocadoes, blueberries, salmon, kale, sweet potatoes, quinoa, and the like. Adding 2 T of this and that yeast extract or seed just isn't my style. Some of the ingredients called for that I'm talking about are chia seeds, brown rice mochi, freeze-dried wheatgrass powder, hemp seeds, acai powder, sacha inchi seeds, and dulse. They may add some nutritional element, but the likelihood of most home cooks--even serious home cooks--having many of those even in a well-stocked pantry, is low, and if I have to buy a bottle of something new for every dish I try, I'm less likely to try them. If you are the kind of cook who likes to buy all kinds of obscure ingredients that you'll probably only use for one recipe, this book might be totally satisfactory to you. I'm a serious cook and serious about nutrition, but I am also very wary of fads and trends. Eating dark green and orange veggies and good Omega-3 fats is good for you, but you don't have to stock a pantry of bizarre ingredients to make those into good and interesting dishes. I would have preferred a more realistic and economical approach to raising your intake of superfoods and a little less emphasis on the obscure and, frankly, trendy add-ins.
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Julie Morris's Superfood Kitchen: Cooking with Nature’s Most Amazing Foods, by Julie Morris
