Last year, you may remember me mentioning a cookbook that I was doing the photos for. If not, that’s okay, my memory is pretty crap, too! 😉 One of the cookbooks that I worked on was Jessica Nadel’s, of Cupcakes and Kale, Greens 24/7! So far, this has been one of my favorite cookbooks to have done photos for; the recipes are beautiful and filled with colors, the ingredients fresh and Jess has a cooking style not unlike my own.
So, I thought it appropriate to give you the low-down on this book as far as what some of my favorite recipes are, favorite photos and overall thoughts on it. I can’t just do a simple review for this one, I’ve made every dish in it! For those of you who’d like to see more photos from the book, I posted quite a few on my photo portfolio site.
To take you through the book, the first section talks about all different types of greens, then green vegetables/fruits, and some of the other specialty ingredients you will encounter in the recipe. There is also a sidebar about how Jessica and her family are vegan and why they choose to be (yay!). Then, you get a suggested week-long meal plan and after that you dive into the smoothies and breakfasts! My favorite breakfast recipe (hard to choose, though) was the Kale & Herb Corn Muffins, I’ve made them for friends since then and they are so good. I even made them with gluten-free flour, one time and they still came out tasty.
In the Green Sides and Small Bites chapter there are plenty of easy snack recipes, from dips to appetizers to food that you can take on-the-go. Truly, I love pesto, but it kinda seems like everything has been done. But, when I made the Chard and Coriander Pesto I was surprised by the new flavors and how well it all went together! As much as I love basil, cilantro in pesto was a refreshing break from it.
Even though I’m not typically into salads– as a vegan it’s easy to have an aversion to them because of being forced to eat sad ones while dining out– there are some good recipes with quite a variety in the soup and salad section. The soups range from light to hearty and same with the salads. I would say that the Caesar Salad with Tempeh “Bacon” was a simple favorite of mine.
Now, Green Main Meals is where it’s at! You have dishes from across the board, which is something I love about this book. Asian-inspired, Italian, twists on traditional comfort food, some Indian flavors, Mexican-style dishes and more. Seriously, all over the map and super delicious. I have a top 5 list, but they’re all pretty much tied; for the sake of the post I definitely suggest trying the Spinach and Mushroom Galette.
Breakfast and dessert are my favorite eats, for life, so you know I was excited about all of the baking in the Green Cakes and Desserts section. Now, Jess has a bakery so she knows what the hell she’s doing when it comes to sweet treats. I really, really enjoyed these desserts, aside from the beet chocolate cake since I’m allergic to beets, but I heard that it was good! I’ll have to name two favorites from this section: the Cabbage Strudel and the Lemon & Parsley Olive Oil Cake.
Phew! That was quite the run-down for you, but feel free to ask questions if you need to. Luckily for you guys, I’m currently doing photos for Jess’s second cookbook and it will be just as good!
There are affiliate links within this post, and the photos have been shared with permission from Quantum Publishing.