Nourish: Whole Food Recipes featuring Seeds, Nuts and Beans + A Blog Hop Giveaway

Nourish

I will attest to the fact I wished carrots tasted like french fries so I could convince myself to eat more of them.  I really, really wish this!

Thanks to Nettie Cronish and Cara Rosenbloom I’m discovering that while whole foods won’t have that greasy, deep fried yumminess they still elevate my tastebuds, open up all my senses and make my body feel better. Healthy can taste great. Rosenbloom, the registered dietician, and Cronish, a chef have come together to create a cookbook full of delicious, healthy recipes encouraging readers that including nuts, seeds and beans into their recipes and their diets is a fabulous way to eat.

Chana Masala

Chana Masala

Nourish is not about a massive overhaul of your life.  It’s about incorporating healthy ingredients into food that you probably already eat at home.  Beans added to salads and soups, crunchy seeds stirred into grains, nuts coating your favorite meats.  Simple yet wonderful changes to easy and incredibly tasty dishes.

Thai Peanut Noodle Salad

Thai Peanut Noodle Salad

All throughout the books the authors include nutritional information about the very things you should be eating and educate you on how to make these additions to your everyday meals. All of the recipes are vibrant and easy to follow, with mouthwatering photos to draw you in and after cooking many of the recipes they are just as divine to your taste buds as they are for you eyes.

Pistachio Studded Quinoa

Pistachio Studded Quinoa

Thanks to Whitecap Books and a group of amazing Canadian bloggers one reader has chance to receive a copy of this lovely cookbook.  You can enter by scrolling down to the bottom of this post and clicking on the rafflecopter link.  And by visiting the links to my blogger friends and entering there you have so many chances to win this great book. And you may also discover some new go to blogs along the way. These ladies rock!

Kelly from Kelly Neil Photography

Tiffany from Eating Niagara

Regina from Leelalicious

Redawna from Nutmeg Disrupted

Gwen from Devour and Conquer

Hilary from Cocoa Bean, the Vegetable

Erin from How to Eat

Jo-Anna from A Pretty Life in the Suburbs

Stephanie from Kitchen Frolic

Caroline from Do it All Working Mom

Libby from Libby Roach

Katrina from Kitchen Trials

Laureen from Art and the Kitchen

Emily from Best of this Life

Lauren from Lauren Follett Nutrition

Zannat from Food for Happiness

Sarah from Kiwi and Bean

Charmian from The Messy Baker

Make you leave a blog comment below telling me what changes you have made or would like to make to include nuts, seeds and beans into your recipes at home to be eligible for the rafflecopter entry.

a Rafflecopter giveaway

This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside. 

No purchase necessary to enter. 

Giveaway will run from Wednesday, April 27, 2016 at 12:01am to end on Wednesday, May 4, 2016 at 11:59pm. Winner is chosen at random via Rafflecopter. Winner will be contacted via email and given 48 hours to respond.  If not, a new winner will be chosen. Winner selected MUST correctly answer a skill-testing mathematical question. Winner’s name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter. 

Prize value is approximately $30CDN.

Whole Bowls by Allison Day

Whole Bowls (3 of 4)

I will honestly admit when I see cookbooks that focus on diet specific topics I generally pass them by.  I am the furthest from vegetarian there is and fortunately I don’t have a gluten sensitivity.  However when I had a chance to check out fellow blogger Allison Day’s (from Yummy Beet) new book Whole Bowls I took a moment to really think about why I should ( instead of should not) cook from it. Three things came to mind:

Whole Bowls (2 of 4)

Radicchio with Beets, Sweets and Classic Balsamic Dressing

First reason is the idea of recipes designed to be assembled tidily in your favorite bowl or plate. Each and everyone of Allison’s recipes are stunning to look at.  And she tells you how you can personalize them , adding or subtracting things or making parts ahead of time if you are super busy like I am. My slightly OCD personality loves these things.

Eat your Greens Salad With Chickpea Croutons and Green Goddess Dressing.

Eat your Greens Salad With Chickpea Croutons and Green Goddess Dressing.

As the title of the above recipe states and my second reason to opening this book is that I do in fact need to eat more greens. Reds. Oranges. Yellows. You get the picture.  I had planned on a weekly salads and veggies project for the New Year that has failed epicly so I was pleasantly surprised that simple recipes like this can help me along. And this dressing is outstanding.  The recipe makes much more than you need so it was perfect for veggies stick at lunch the next day and (sorry vegetarian friends) the best hot wings dip.

Double Grain Wild Mushrooms Risotto

Double Grain Wild Mushrooms Risotto

And the final reason is all about supporting my fellow writers and cooks.  It’s a tough world out there and any help we can give each other makes our community brighter. And by pushing aside my bias towards vegetarian based dishes and realizing I can still enjoy meat and the recipes in the book I have added healthy recipes to my repertoire. Delicious, gorgeous recipes.

I’m not the only one placing this cookbook front and center on my shelf. Check out what my friends are saying. And thank you Skyhorse Publishing for my wonderful copy.

Aimee (Simple Bites)

Charmian (The Messy Baker)

Jenny (The Brunette Baker)

Louisa (Living Lou)

Kelly (kellyneil.com)

Mardi (eat. live. travel. write)

Mairlyn (mairlynsmith.com)

Jan (Family Bites)

 

Cookbook Review: Celebrating the Foods of New Mexico

Foods of New Mexico (2 of 5)

Any cookbook you get that the origins are from a cooking school you are almost guaranteed a go to reference whenever you need it. Not because they are going to give you the basics tools to learn but because they know how to teach someone to cook. And if they can do it live in a classroom they can easily translate it into cookbook.

Foods of New Mexico (5 of 5)

Celebrating the Foods of New Mexico by the Santa Fe School of Cooking (Gibbs-Smith) is such a book.  It holds a regular flour covered, greasy, sticky place in my kitchen because it gives simple techniques to make fresh and delicious Mexican food from homemade tortillas to salsas to Goat Cheese Enchiladas.

Foods of New Mexico (4 of 5)

It takes the basics and adds a little punch like with this grilled pineapple salsa.

Foods of New Mexico (1 of 5)

Most importantly it makes the home cook feel like they can easily accomplish a genre of food that may have been daunting in the past.  It is not a large book. Instead it saves each page for the most flavourful dishes they believe you would enjoy the most.

Foods of New Mexico (2 of 5)

Celebrating the Foods of New Mexico is about the foods the chefs from the school love to cook.  And have cooked time and time again.  Guaranteed success in your own kitchen.  Pick up your own copy over at Amazon or Chapters.  Or enter below for a chance to win your own copy.

a Rafflecopter giveaway

*I  received a copy of this book free from the fabulous people over at Raincoast(Thank you, thank you) however all opinions and photography are solely my own.

 

Contest Rules:

Open to legal Canadian (excluding Quebec) and US residents.
No purchase necessary to enter.
Canadian Winner is required to answer a skill testing question. Winner will be notified by email on January 20th, 2016 and will have 48 hours to respond before another winner will be selected.
Contest runs from January 10, 2016 to January 17, 2016 at 11:59pm.

Cookbook Review and Giveaway: Eat Istanbul, A Journey to Heart of Turkish Cuisine

Eat Istanbul (2 of 3)

As we move along on my cross country culinary cookbook journey leaving gorgeous Thailand behind with all it’s spice and vibrancy we head to another country with equally exciting flavours to discover. Eat Istanbul takes us on a journey through a fusion of middle eastern, mediterranean, asian and balkan influences that make up the heart of Turkish cuisine. Kebabs, pilafs and salads are plentiful throughout this book but authors Andy Harris and photographer David Loftus also show us dishes of elegance, using fresh, high quality ingredients.

Eat Istanbul (3 of 3)

Typically not spicy, Turkish food relies on the burst of freshness from zesty spices and warming spices to tantalize your palate and expand your view of this ancient cuisine.With over 90 recipes, Eat Istanbul helps you discover the ease of making the classics and while introducing you to many more delights.

Thanks to the amazing people over at Raincoast Books I’m giving away a copy of this beautiful book.  Head over to my facebook page The Tasty Gardener and like or comment on the giveaway post.

FullSizeRender_01

*I would like to point out that I received a copy of this book free from the fabulous people over at Raincoast(Thank you, thank you) however all opinions and photography are solely my own.

Contest details:

Contest is open to Canada residents who have reached the legal age of at the time of the contest in the province and territory in which they reside. Void in Quebec.

Winner must answer a skill-testing question.

No purchase necessary.

Winner will be chosen by random using Random Name Picker. (MiniWebTools)

Contest will run for one week starting 12:01am November 09th and ends Saturday, November 14nd at 11:59pm.

Cookbook Review: Thailand, From the Source

Thailand From the Source (4 of 7)

Over the next several months I will be travelling the world in my cookbook adventures. So many great titles have been released that when I realized that the ones I leaned heavily towards were country specific I decided to let you, my audience decide where I would begin my journey.  An overwhelming number of people chose Thailand, which who can blame them; with deeply soulful, exotic flavours Thai food offers dishes for everyone.

PicMonkey Collage_01

Thailand, From the Source (Lonely Planet), ticks a lot of boxes in my list of criteria for cookbooks to make it onto my shelf and importantly to be used in my kitchen.  First the chapters are arranged per geographical area of the country as each point of the compass offers different textures, flavours and ingredients.

Thailand From the Source (6 of 7)

Each recipe has gorgeous photos and easy to follow instructions.  Some of them take a bit of time to prepare while others like this spicy pork and basil take mere minutes.

Thailand From the Source (7 of 7)

And probably my most favorite part of this vibrant book is the stories.  Each one of these authentic recipes are from local residents of Thailand and each person’s story is unfolds as you continue into the recipe. It’s a mystical journey through a beautiful country that happens to include amazing recipes.

Thailand From the Source (5 of 7)

If you want to travel this culinary journey pgo pick up a copy of this stellar cookbook. Get outside your comfort zone and try some of these recipes to wow your guests at home. Or just sit back and read the engaging tales of chefs and home cooks alike. And if you want take your chance to win a copy of your own by entering the contest below. Come back each day for additional entries.

*I would like to point out that I received a copy of this book free from the fabulous people over at Raincoast(Thank you, thank you) however all opinions and photography are solely my own.

a Rafflecopter giveaway
Contest Rules:

Open to legal Canadian (excluding Quebec) and US residents.
No purchase necessary to enter.
Canadian Winner is required to answer a skill testing question. Winner will be notified by email on October 12, 2015 and will have 48 hours to respond before another winner will be selected.
Contest runs from October 7, 1015 to October 11, 2015 at 11:59pm.

The Cookbook Collection: Toronto Cooks

Toronto Cooks by Amy Rosen

The most amazing thing about eating out in Toronto is that not only do you get an extensive choice on some very popular cuisines the city also offers experiences in unique cuisines you won’t normally find.  Where else can you go for an authentic Filipino Kamayan feast or creative tapas South American style.  What makes Toronto an even better city to dine in is that good food is not all centralized to one downtown “restaurant row”.  Known around the world for our all-inclusive multiculturalism the city is divided into neighborhoods of all ethnicity each with an abundant variety of restaurants of all price points.  Travel to Little Italy where you are guaranteed a meal straight out of Nonna’s kitchen or head to Parkdale where you can find Italian just as good but along side great Mexican and Southern BBQ.  Any where you go the possibilities are endless.

Toronto Cooks by Amy Rosen

Whipped Ricotta from Chef Robert Bartley at E11even

I picked Toronto Cooks by Amy Rosen (Raincoast Books) as my first new monthy Cookbook Collection review because of my love for the food of Toronto’s restaurants. Forty eight different restaurants and their chefs have shared some of their magical creations.  I wish I could say I’ve eaten at all of these places.  And while I have devoured my way across the city the sheer number of restaurants from this book I haven’t eaten at just goes to show what a collection we as a great city have to offer. What I absolutely love about this book besides the profiles on each place featured is that chefs didn’t hold back.

For the past couple year Parts & Labour have had their burger voted the best in the city. That recipe is in this book. Christina Tosi’s of Momofuku’s Milk Bar shares her famous crack pie.  And while some recipes are wonderfully simple like this amazing Pudding Chomeur I made from Chef Alejandro Bustamante at Coquine Restaurant others showcase how truly imaginative and extensive the talent in this city’s kitchens.

Toronto Cooks by Amy Rosen

Pudding Chomeur from Chef Alejandro Bustamante at Coquine Restaurant

With each Cookbook Collection review I have a DH’s choice.  I’ve talked before how hard it is to cook for my picky better half so by letting him find something in each cookbook have extended our options. When it comes to Italian food and red sauce we couldn’t be anymore different which is why he instantly gravitated towards Chef Rocco Agostino of Pizza Libretto‘s meatball recipe. The previous year at a popular beer event we had tried them for the first time and surprisingly we both came to the agreement they were best we had tasted.  Now with the recipe at hand I have made them three times already and have decided the sauce is my new staple.

Toronto Cooks by Amy Rosen

Spicy Meatballs from Chef Rocco Agostino of Pizza Libretto

That’s what makes this book so enjoyable. Doing what I do I have had the opportunity to eat at many of Toronto’s great restaurants. I have discovered some hidden gems and found some new favorites. Now with this incredible book I can try some of this dishes at home.

Check out the contest below for your chance to win a copy of Toronto Cooks for yourself.  Even if you don’t win and love to eat out, go get a copy to try.

a Rafflecopter giveaway

 

Contest Rules:

Open to legal Canadian (excluding Quebec) and US residents.
No purchase necessary to enter.
Canadian Winner is required to answer a skill testing question. Winner will be notified by email on January 28, 2014 and will have 48 hours to respond before another winner will be selected.
Contest runs from January 12, 2015 to January 27, 2015.

 

*I have generously received  Toronto Cooks free of charge however all opinions are entirely my own.