Firstly, Crazy Sexy Diet by Kris Carr. I am a little over halfway through this book and I am really enjoying it. While I don't necessarily dig everything she says, Carr seems to have really researched the book and offers up some interesting info.
Kris was a young actress in New York City when she was diagnosed with a rare, untreatable form of cancer. This life-changing diagnosis has led her to a completely holistic way of life. She has already written two books about her cancer and filmed a documentary (it's on my netflix list!) before releasing Crazy Sexy Diet.
The book is full of spunk, attitude, and humor that keeps it all interesting and - most importantly - keeps Carr from sounding preachy. While some information is not shocking (white sugar is bad, raw vegetables are good), the author also delves into complicated information about the pH levels in our blood, the digestive process, the benefits of enzymes and fresh juicing, and even meditation and acupuncture. It's a bit eclectic...but that's why I like it. Some of the info will not make its way into my routine: she recommends enemas and fasting. Definitely not. But I feel that she's a great author because I didn't simply close the book on the word "enema." I wanted to keep reading and see what else she had to offer. And offer she does!
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Moving on...I also picked up The Tao of Cooking by Sally Pasley. I've seen this book everywhere in Bloomington - and that's because it was published by the Indiana University press. It is a modest - but complete - collection of international vegetarian recipes. Pasley features Mexican entrees, Italian entrees, breakfasts, desserts, and side dishes. The emphasis is really on simple instruction and fresh vegetables - not soy products or "faux" meat recipes. It's great! I made her Baba Ganouj to bring to a dinner party later tonight and I can't stop eating it. We'll see if there's any left by the time I head out to the dinner.
Baba Ganouj
I slightly modified this recipe from its original version. Preston calls for Tahini paste...I had a jar of sunflower butter at home, so I just used that instead. I also traded 2 tsp. chopped fresh onion for a sprinkling of onion powder.
- 1 large eggplant
- 1/2 cup sunflower butter
- 2 clovers garlic, finely chopped
- 1/4 cup lemon juice
- sprinkling of onion powder
- salt
Slice the eggplant into thick slices, lay on paper towels, sprinkle with salt, and top with more paper towels. Let the eggplants drain for 30 minutes (this gets rid of their naturally bitter taste).
Preheat the broiler. Oil a large baking sheet with olive oil or nonstick spray and lay the eggplant in an even layer. Broil for 15 minutes, or until tender. Remove from the oven and let cool.
Peel the skin off the eggplant and discard. Combine the eggplant flesh with the sunflower butter, garlic, lemon juice, onion powder, and a pinch of salt in a food processor. Puree until smooth. Taste to see if the dip needs additional salt. serves 6-8 as an appetizer
The author recommends serving this with warm pita bread; I was lazy and bought blue tortilla chips.
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Finally, I have a blog to recommend today!
It is, actually, Sally Preston's cooking blog: http://www.bakecupcakes.blogspot.com/
I really like the vegetarian recipes and the gorgeous (delicious) pictures on the site. Check it out!
That's it for today ;) Hope you all had a wonderful Saturday!
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