If you’re like me, you may be quietly saying to yourself..
ounce for ounce, brassicas contain more healing properties than any other branch of food!
Brassicas are packed with not only vitamins and minerals, but they are foods rich in phytochemicals that act as anticarcinogenics (anticancer), anti-inflammatories, and promote liver detoxification.
Brassicas aren’t some new strange food – they are veggies such as broccoli, cauliflower, cabbage, and Brussels sprouts
Laura has put together recipes that are packed with flavor, “ Dispelling the notion” Laura says, “that brassicas must endure death-by-boiling – possibly the worst way to prepare them- or burial under a thick blanket of cheese”
Each chapter of the cookbook is broken up into the different types of Brassicas. Kale, Cauliflower, Brussels Sprouts and Cabbage, Broccoli, Leafy Brassicas, Asian Brassicas, and Root Brassicas and Kohlrabi.
At the beginning of each chapter, you will find some extremely helpful information about that particular Brassica. You’ll be given a little history on that particular brassica, help on selection and preparation, and also the nutritional information.
All in all this is an amazing cookbook that will have you loving Brassicas in no time (if you don’t already)
(sorry for the lack of pictures. They were lost when transferring my blog)
This has got to be the toughest part of reviewing cookbooks – picking out which recipes you are going to try. There are so many delicious looking recipes.
I finally chose the Kale and Sweet Potato Sauté and I am SO glad I did.
Wow, this recipe had my taste buds dancing. I’m not usually a spicy kind of gal, but balanced with the sweet potatoes, this sauté was delicious.
I added some leftover lentils that I had at the very end and spread the sauté over top toasted gluten free tortillas.
It tasted so amazing that my husband thought I had picked up the sauté at a local restaurant.
Thanks for stopping by and happy cooking!
About the author:
Laura B. Russell is food writer and recipe developer based in Portland, Oregon. She is a “FoodDay” columnist for the Oregonian, author of Brassicas(Ten Speed Press 2014) and The Gluten-Free Asian Kitchen, and former associate editor of the cookbook division of Food & Wine. Laura has contributed articles and recipes to many food publications, among themPrevention, Living Without, Easy Eats, NW Palate, and Portland’s MIXmagazine.