Thursday, April 17, 2014

My Cookbook Is For Sale!!!

Hurray!!! I'm partying over here as I write!



If you've been following me for a while, you know it's been a loooong road...

But TODAY my cookbook 

Whole Foods for the Everyday Cook

is now 

!!!

What will you find in Whole Foods for the Everyday Cook?

PRACTICAL HELP:

- Over 100 all natural, from scratch, whole foods recipes
- Plenty of simple recipes for busy people, everyday cooks and newbie cooks
- Trouble-shooting tips on topics like cooking dry beans
- Helpful information on cooking and baking with whole grains and making healthier desserts
- Appendices that explain uncommon ingredients, what foods to stock in your kitchen pantry/fridge/freezer, and our favorite—and most useful—kitchen tools and appliances


INSPIRATION:

- Almost 150 fresh, inspiring, colorful photos full of flowers, herbs and fresh whole foods!
- Recipes covering food from breakfast to dinner, meats to vegetables, beans to grains, and even a section just for kids
- Recipes for "neglected" produce like swiss chard, fennel and beets
- The stories behind various recipes, along with menu suggestions
- Some complex recipes that encourage the exploration of new flavors, foods and cooking and baking techniques


FRESH VARIATIONS ON BASIC RECIPES:

Quinoa Oatmeal with Apples & Walnuts
Simple Bolognese Sauce
Basic Meatballs plus Pasta & Meatballs, Greek Meatballs, and Mini-Meatballs for Soup
A Shepherd's Pie
Simple Summer Kabobs
Creamy Potato Soup
Herb-Roasted Chicken with Vegetables & Lemon Gravy
Pinto Beans & Rice
Three Dressings for Salads
Chocolate Chip Cookie Bars
One-Bowl Chocolate Cake


FAMILY FAVORITE RECIPES:

Easy Overnight Slow Cooker Oatmeal
Good Morning Green Smoothie
Cheesy Onion Beer Bread
Rustic Snappy Crackers
Zesty Garlic Peas
Coconut Maple Carrots
Roasted Eggplant Dip
Autumn Quinoa
Sweet Wild Rice Salad
Pasta Fazool
Salmon Filet with Ginger
Slow-Cooked Sausage and Peppers
Carroty-Carrot Cake with Cream Cheese Frosting


INNOVATIVE RECIPES:

Oatmeal Cookie Pancakes
Onion Thyme Soup with Mushrooms
Barley Casserole with Lentils & Carrots
Black Bean-Sweet Potato Burritos
Red Lentil Sliders with Lemon-Yogurt Sauce
Curried Lentil Dip
Coconut-Chicken Soup with Greens
Easy "Apple Pie" Cake
Rustic Cranberry-Apple Cobbler
Fruit Skewers with Honey-Ricotta Dip

PLUS OVER 60 MORE RECIPES!


My sister Jessica and I are so excited to offer Whole Foods for the Everyday Cook to you. 
We hope you love it! 

Read more about our cookbook here, as well as see photos from inside. 

Purchase our cookbook in print today!

Thank you for your support!
~ Christy

Wednesday, April 16, 2014

Swiss Chard

Who has ever bought swiss chard and wondered what to do with those big, thick stems? When I first started buying swiss chard, I sure did!

I'd saute the greens, but I didn't know what to do with the stalks. Should I saute them, too? Often they didn't cook well sauteed—some pieces would be soft, others crunchy. I've had quite a few friends ask me the same thing (and regarding beet greens, too). After some experimentation and failure it finally occurred to me to just treat the stalks and the greens as separate items.


When I cook fresh chard I slice the leaf right off the stalk. I typically slice and saute the greens in butter with minced garlic. Sometimes I add a drizzle of balsamic vinegar—delish! Or other times I add the greens to a dish, like beef and rice. And sometimes I make a delicious recipe called "Sweet & Nutty Swiss Chard," which has feta, fennel, raisins and more. It's so good and it's is found in my new cookbook...which is being released for sale TOMORROW!!!


Can you tell I'm excited??

Anyway, back to swiss chard...as to the stalks, I dice them and use them like I use celery. Honestly, aside from the color (if you have rainbow chard as I do in the top photo), you'd think you were eating celery. Do you like celery in your chicken salad? Add diced chard. Are you preparing a mirepoix (diced carrots, celery and onion)? Use the chard in celery's place. Making soup? Just throw the diced chard in. It will add substance to your soup but you'll never know you're eating it. (Does that ring a bell? Think broccoli stalks!)

Being careful and resourceful with your food is one way to make your food budget stretch just a bit further. I like to call it "eating the whole food," or learning how to make use of all your food instead of throwing out unwanted or uncommon parts. In fact I have an entire label devoted to posts on this topic. Years ago, resourcefulness was an everyday necessity and considered a virtue. Personally, I want to return to that way of thinking as I have found resourcefulness to be a blessing and a help.

What are ways that you have learned to be resourceful with your food? Has resourcefulness helped you stretch your food budget? I'd love to hear your great ideas!

Tuesday, April 15, 2014

Chives, Chive Butter, and "Whole Foods for the Everyday Cook"

Chives are one of the easiest and hardiest herbs to grow. Chives are perennial, which means they return each spring. They grow and spread a bit each new season, so each spring as they grow back, you get the benefit of more chives. They're not invasive though, like mint; rather your clump of chives will just grow in thicker and larger each year.

As chives grow in size, it's helpful to know that they are easily divided and shared with others. This is how I obtained my chives—my mom shared hers with me. Just dig straight down through the chives, past the roots, and cut away a section or clump and dig out. Transport (and keep moist) and re-plant as quickly as possible, watering well. Just be sure to cut away a smaller section of the chives than you leave remaining, and fill the hole with fresh soil.


Even though I'm not gardening this year because we are moving, my chives have still come back gloriously thick and full. They're just now starting to bud. I enjoy them so much I think I'm going to pot them and bring them with me to my new house and garden!

I use chives constantly from the time they first appear in early spring until the freeze finally puts them to sleep in late fall. Chives have a mild green onion flavor, but I find it to be a bit richer with less spice. We mince fresh chives almost daily during their growing season and sprinkle them on soups, salads, rice, breakfast eggs and omelets, roast chicken, chili and more. I also love to add minced chives to fresh salad dressings. You can even substitute them for green onions in recipes like this chicken salad with apricot and pecans

Another favorite way to use chives is in fresh buttery spreads, like the "Chive Butter" recipe included in my NEW cookbook Whole Foods for the Everyday Cook. It's quick and easy to mix up, and it's delicious spread over warm, fresh baked muffins (we've got two awesome muffin recipes in the cookbook!).

To make "Chive Butter," simply mash 4 T of room temperature butter with 4 T minced chives (and flowers if they're in bloom) until mixed together. It's one of the simplest recipes in our cookbook for sure! But don't let its simplicity fool you. It's oh so good on savory muffins or fresh-baked sourdough bread—the chives pack a punch and add zesty flavor to every bite! 

Monday, April 14, 2014

Whole Foods for the Everyday Cook - print release!

I'm SOOO excited to finally announce that the print version of my new cookbook Whole Foods for the Everyday Cook, co-authored by my sister and me, will be released for sale on THURSDAY! 

Yes, this Thursday!! Details on where and how to buy this cookbook are forthcoming! Woo-hoo!!

(In case you missed it, the Kindle version is already available on my affiliate Amazon.com.)


What do you think of the cover? We love it! We feel like it captures the essence of this book—fresh food, whole foods, nutritious balance, natural simplicity, the art and beauty of real food, and healthy recipes that are as beautiful to look at as they are tasty to eat. This cookbook is loaded with about 150 photos because we wanted to emphasize the true beauty of natural food and provide fresh inspiration for everyday cooking!

Whole Foods for the Everyday Cook shares over 100 natural, whole foods recipes. We're back to the basics with all-natural, from-scratch recipes for everything from beans to veggies, meat to whole grains, breakfast to dessert. 

We recognize that some of you may be new to cooking from scratch, so we made sure to include plenty of simple recipes to encourage the beginner. And simple recipes really are good for all of us, because who doesn't have busy days and busy nights? I know I do—quick, simple recipes are a must during busy times.

What about you? Are you looking for simple, nutritious recipes? Do you need some fresh kitchen inspiration?

Saturday, April 12, 2014

Do you want to be informed about natural health options for you and your family?



This post contains affiliate links.

Do you want to be informed about natural health and natural living? Well, as I've been sharing with you for the past few weeks, the Nourished Living Summit is a great opportunity to learn and be informed. The Nourished Living Summit is proving to be an outstanding resource! I personally know or follow the blogs of some of the speakers (especially my sister, ha ha!) and they truly know their stuff.

There are still a number of free talks remaining (as I mentioned yesterday), so make sure you sign up to listen to those (for free)!

As we are wrapping up the Summit, all the talks from the Nourished Living Summit are on sale now. But right now, until the end of April, they are on a special, nearly half-price sale of $147! This is awesome!

Even better yet, today and tomorrow only, they are on an extra-low weekend flash sale...only $127!

Do you want to grow in your knowledge of natural living, natural health, nutrition and more? Do you want to be informed and aware of your options health-wise? Do you want to live more naturally? Do you want to improve your diet? Do you want information on hormonal health, teens and puberty? Do you want to learn about natural skin care? Are you pregnant or nursing and looking for more information for this unique season? Do you or your children have any food allergies?

At this special sale price of just $127.00, you can't lose. Why? Well, as a part of purchasing the talks from the Summit, you also receive over $150.00 worth of free bonuses. Cool, huh?!

When you purchase the Summit in its entirety, you will gain lifetime access to all 62 talks, including slide presentations, a guide to all the speakers, plus, as I mentioned before, the $150.00+ free bonuses, along with coupons and discounts that were put together JUST for this Summit.

Lifetime access may sound silly, but when you think about all the information put together for over 60 talks...it's a lot of information to take in. Having lifetime access means you can access the information when pertinent to your particular situation, and you can re-listen as many times as you need to. (We never grasp everything the first time we hear it, do we?!)

I hope you check this Summit out, because it really is a great way to grow in natural health and nutritional knowledge and be exposed to alternative positions so you can be better informed and more confident in the decisions you make, no matter where you end up falling on the spectrum. Really, we all need to be life-long learners, especially when it comes to such important topics like our health and well-being and the food we put into our bodies. 

Friday, April 11, 2014

Nourished Living Summit -- It's Still Free!

What we put into and on our bodies is so important! Wouldn't you agree?

Take some time this weekend to check out my affiliate's Nourished Living Summit. It's a series of free online talks that include topics on:

- Nourishing food
- Natural skincare
- Hormonal support (both for women and teens)
- Pregnancy and breastfeeding
- Food allergies



It's really a great opportunity to learn how to care for and support yourself, your children and whole family through nutrition and natural means.

The talks began three weeks ago, but the 60+ talks will continue for about two more weeks. So set aside a few minutes today to browse the topics and speakers and listen to a few free talks. Don't miss any more of this valuable information; be informed!

Happy Weekend, friends!

Saturday, April 5, 2014

Take Charge of Your Food and Health!

Since it's the weekend and you probably (hopefully!) have a little extra time, check out my affiliate's Nourished Living Summit. It's a series of free online talks about various topics related to natural food and health, from nutrition to hormonal support to pregnancy and breastfeeding.

Become informed and take charge of your food, health and well-being. 

It's really a great opportunity to learn more about how to care for and support yourself, your children and whole family through nutrition and natural health.

The talks began two weeks ago, but they will continue well into April. So set aside a few minutes today to browse the topics and speakers and listen to a few free talks.

Happy Weekend, friends!