Superfood Cuisine: Cooking with Nature's Most Amazing Foods
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--This text refers to an alternateHardcoveredition.