“I love to eat. A lot. I often joke that my current way of living evolved from needing to find a way to eat a lot and still be healthy. Therefore the diet I follow and encourage others to is not about sacrifice, deprivation, or labels. It is about enjoying delicious food to the fullest extent without counting calories or fat grams. it is about adding healthy, whole-food ingredients to what you are already cooking, taking things slowly, and approaching food with an open mind and a curious belly.” – Sarah Britton
My New Roots: Inspired Plant-Based Recipes for Every Season is completely unexpected. It is a beautiful collection of creative, healthy recipes with stunning photos, but it is also a guide to having fun with healthy food. Sarah Britton, of the My New Roots blog, knows how to make delicious food that is filling, beautiful, and energizing. Britton has ingeniously arranged recipes according to season (even dividing summer into early and late in order to maximize the fresh ingredients that compliment each other in each season). Some of my favorite options include Raspberry Breeze Smoothie, Pear Apple Crumble, Thai-Style Coconut Soup with Zucchini Noodles, Butternut Stacks with Kale Pesto and Butter Beans, Cleansing Grape Salsa, Carmelized Fennel on Herbed Polenta, and Grilled Zucchini and Green Onions with Baby Spinach and Hazelnuts. All of the recipes are vibrant and packed with freshness!
There are a few things to know before diving in, though. While the title of her book states plant-based (a term that is typically associated with a vegan diet), Britton focuses on a diverse diet that does in fact have some dairy (i.e. the ghee is made of butter, yet Britton’s tag suggests that it is vegan and optional cheese in some recipes) and eggs in it. This can be a bit confusing (and even frustrating at times), but the recipes are diverse enough to be appealing to a wide range of eaters. There are some recipes that require some exotic ingredients that may not be available to all readers (celeriac, trumpet mushrooms, garlic scapes, etc.), and some of the recipes require a substantial amount of effort. Overall, though, this book is an excellent guide to healthy living with delicious recipes!
Pina Colada Passion Fruit Popsicles
8 medium passion fruit
3 cups chopped fresh pineapple
1 (14 ounce) can full-fat coconut milk
2 tablespoons raw honey or pure maple syrup
1. Scoop out the flesh from the passion fruit into a small bowl and set it aside. You will have about 1 cup total fruit pulp.
2. Combine the pineapple, coconut milk, and honey in a blender, and blend on high speed until smooth.
3. Into each Popsicle mold, pour a small amount of either the pineapple-coconut blend or the passion fruit pulp, and then alternate between the two until you’ve almost reached the top (leave a small amount of space at the top to allow the liquid to expand slightly in the freezer). Using a Popsicle stick or skewer, stir the liquids a little bit to create a marble effect.
4. Insert a Popsicle stick in each mold, and freeze until completely frozen, about 4 hours.
5. To serve, run each mold under warm water until the Popsicle slides out.