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SUPER NATURAL COOKING:
Five Ways to Incorporate Whole & Natural
Ingredients into your Cooking

By Heidi Swanson

 

 

 

 

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Reviews by Marty Martindale

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 A review by Marty Martindale

 

 Super Natural Cooking contains hundreds of Swanson’s own pictures; front cover and certain selections photographed by Wayne Bremser. This book is a very beautiful way to learn a sound nutrition plan, one suitable for a better life, the rest of your life.  

Basically, the book builds on five different ways to eat for better health and tips for everyday cooking of same: 

  1. ·       Expand your pantry with whole and natural flours, oils, fats, sweeteners and spices. (Build a Natural Foods Pantry)

  2. ·       Experiment with alternative grains like quinoa, teff and amaranth. (Explore a wide Range of Grains)

  3. ·       Understand the importance of eating from a colorful food plate. (Cook for Color)

  4. ·       Get acquainted with powerful, nutrient-rich superfoods.

  5. ·       Branch out from white to natural sugars.

 Here’s some random recipes in the book: 

GRAINS --

DO-It-Yourself Power Bars:
Contain coconut oil, rolled oats, walnuts oat bran, brown rice cereal, dried cranberries, crystallized ginger, rice syrup, natural cane sugar and vanilla. 

Wheat Berry Salad:
(dressing for the berries) orange zest, lemon juice, shallot, olive oil, spinach leaves, toasted pine nuts and feta cheese 

COLOR –

Straw and Hay Fettuccini Tangle:
Asparagus spears, spinach leaves, garlic, Parmesan cheese, toasted pine nuts, olive oil, lemon juice and egg fettuccine 

Sweet Potato Spoon Bread: 
sweet potatoes, butter, shallots, goat cheese, wheat flour, onion powder, eggs and Parmesan cheese. 

SUPER FOODS --

Crunchy Slaw Salad: 
cider vinegar, lemon juice, black pepper, olive oil, cream, apple, savoy cabbage and walnuts 

Sushi Bowl with Toasted Nori, Avocado and Brown Rice:
Nori sheets, firm tofu, orange zest, lemon juice and zest, natural cane sugar, shoyu sauce, brown rice vinegar, green onions, avocado and toasted sesame seeds 

Lime-Bathed Peanut Salad:
raw peanuts, roma tomatoes, jalapeno pepper, cilantro, lime juice and olive oil.  

NATURAL SWEETENERS --

Fig Spread with Black Pepper and Toasted Sesame Seeds:
black mission figs, lemon juice, honey, black pepper and toasted, unhulled sesame seeds 

Dairyless Chocolate Mousse:
Soy milk, semisweet chocolate chips, silken soft tofu, amaretto and almond extract 

At the end of the book is a section, Basic Recipes and Techniques, which explains the earlier preparation of many ingredients. It is followed by a Sources list of email/mail order houses for some not-so-easy to buy ingredients.  

Swanson offers excellent pointers at the end of each recipe. Your body shouts your nutritional smarts your whole life long. You can get a long start here.

 

Find more about Heidi and her food:  www.101CookBooks.com
You can email Marty at www.FoodSiteoftheDay.com.