Barnes & NobleEating from Our Roots: 80+ Healthy Home-Cooked Favorites from Cultures Around the World: A Cookbook by Maya Feller MS, RD,CDN
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Web ID: 15775140Healthy recipes
Eating From Our Roots is a healthy cookbook that uses traditional cooking methods, along with a variety of types to food to keep healthy recipes interesting. The cookbook sections include: 1. Porridge, toasts and bakes goods, 2. Soups, curries and stews, 3. Plant forward, 4. Fish, 5. Meat. I made the Arima-style curry shrimp and corresponding tagarigua-style curry powder. Each were easy recipes and the shrimp curry are out quite tasty. The only complaint with this recipe is that the cook time on the shrimp is quite long and they did dry out a little bit. Once it’s a bit cooler I plan on making the vegetarian Shepard’s pie. Overall this is a great mix of food and techniques that help keep healthy foods on the table without being restrictive. I’ve received a free copy from Harmony Books and Rodale Books in exchange for a free and unbiased review.
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Vibrant meals!
Eating From Our Roots is a very vibrant cookbook both in terms of eye-catching colored photographs and tastewise. Author Maya Feller has pulled together recipes hailing from so many different cultures it is head spinning. Asian, Caribbean, European, North American, South American, African, Middle Eastern and more. Recipes are a nice mix between both healthful and splurge dishes as the author is a registered dietitian and understands the importance of balance in a diet. There is truly something for everyone including meat and seafood lovers, vegans, and those following gluten free or other diets. Dishes I enjoyed include a savory French toast with a cashew cream; Harira, a cinnamon spiced chickpea/couscous/cauliflower soup; and Callaloo, a dish including okra, broccoli, kale, pumpkin and more. I received a free copy from Rodale Books in exchange for a free and unbiased review.
Customer review from barnesandnoble.com
Eating the World's Cuisines in a Healthy Way
Dietitian and nutritionist Maya Feller's goal in Eating from Our Roots is for users of her cookbook to broaden their palate by "decolonizing" their diets, discovering traditional dishes, some hundreds of years old, from all the world's cuisines. And, she tells us, sometimes with a bit of tough love, we can embrace these recipes in a healthy manner by using whole and minimally processed ingredients. We can both choose dishes reflecting our own heritage and tastes and try flavors from other cultures while still eating in a healthy manner. Feller's 80 recipes, developed with the help of several chefs, offer something for every palate, with sections devoted to porridge and baked goods; soups and stews; plant-based items; fish; and meat dishes. Vegans and carnivores alike can scroll through this cookbook and pick out dishes that correspond to their individual preferences. There are many ways to eat healthy, Feller tells us. I found many dishes in Eating from Our Roots to my liking: Golden Oatmeal from India, Spain's Bread with Tomatoes; Coconut Bake from Feller's roots in Trinidad and Tobago; a Philippine version of Fried Rice, Bundt Cake with Roasted Grapes from Italy; and the Unites States' own Sweet Corn Chowder. The downside to many of Feller's offerings is that they require ingredients such as einkorn flour and berbere spice that might be difficult to find. Many dishes also require numerous ingeidients. While Feller stresses cooks should use locally sourced foods and shop at farmers' markets, she notes that costs might be a factor. Choose local first, then grass-fed for meat or dairy items, then organic, she says. I took away a second star because of the heavy use of yellow print throughout the book and other areas with print on a yellow background, both of which I found hard to read. I received a free copy from Harmony Books and Rodale Books in exchange for a free and unbiased review.
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