Brassicas

Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More: A Cookbook

Nonfiction, Food & Drink, Vegetables & Salads, Vegetarian, Healthy Cooking
Cover of the book Brassicas by Laura B. Russell, Potter/Ten Speed/Harmony/Rodale
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Laura B. Russell ISBN: 9781607745723
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: April 8, 2014
Imprint: Ten Speed Press Language: English
Author: Laura B. Russell
ISBN: 9781607745723
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: April 8, 2014
Imprint: Ten Speed Press
Language: English

A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan.

The eighty inventive, flavorful recipes presented in Brassicas play to each vegetable’s strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them by blanketing under layers of cheese or boiling. Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad.

Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetables’ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, and have many other health benefits.

The beauty of these “superfoods” is on full display in Brassicas; exquisite photographs of brassica varieties in their raw forms—roots, stems, leaves, flowers, and buds—can be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmers’ market or grocery store.

For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with complete selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhouses—from the commonplace kale to the more adventurous bok choy or mizuna—in your everyday meals.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan.

The eighty inventive, flavorful recipes presented in Brassicas play to each vegetable’s strengths, favoring techniques that celebrate their intrinsic flavors instead of masking them by blanketing under layers of cheese or boiling. Think of the inherent sweetness that can be coaxed from perfectly roasted Brussels sprouts, or the bright, peppery punch of a watercress and arugula salad.

Straightforward cooking methods like roasting, sautéing, pickling, and wilting transform brassicas into satisfying dishes, such as Cauliflower Hummus, Spicy Kale Fried Rice, Roasted Brussels Sprouts with Parmesan Crust, and Broccoli and Pepper Jack Frittata. These recipes also maintain the vegetables’ stellar nutritional properties. High in vitamins and minerals, fiber, phytochemicals, and glucosinolates, brassicas have been shown to act as antioxidants, anticarcinogenics, anti-inflammatories, and liver detoxifiers, and have many other health benefits.

The beauty of these “superfoods” is on full display in Brassicas; exquisite photographs of brassica varieties in their raw forms—roots, stems, leaves, flowers, and buds—can be found throughout, helping you identify Lacinato kale from curly kale or mustard greens from collard greens at the farmers’ market or grocery store.

For those who observe certain dietary restrictions, author Laura B. Russell provides alternatives and tips to accommodate gluten-free, soy-free, vegetarian, and vegan diets. Equipped with complete selection, storage, washing, and prepping instructions, you can enjoy more of these nutritional powerhouses—from the commonplace kale to the more adventurous bok choy or mizuna—in your everyday meals.

More books from Healthy Cooking

Cover of the book The China Study Explained: Analysis & Review of The China Study By T. Colin Campbell & Thomas M. Campbell by Laura B. Russell
Cover of the book Taste of Home Healthy Cooking Cookbook by Laura B. Russell
Cover of the book Suzanne Somers' Get Skinny on Fabulous Food by Laura B. Russell
Cover of the book Das große Buch vom Fasten by Laura B. Russell
Cover of the book Linsenlust by Laura B. Russell
Cover of the book Cuisine Minceur 50 recettes by Laura B. Russell
Cover of the book Allergen Fibel by Laura B. Russell
Cover of the book Surprisingly Simple Grains Free Recipes For Lazy People: 50 Simple Gluten Free Recipes Even Your Lazy Ass Can by Laura B. Russell
Cover of the book Natural Feasts by Laura B. Russell
Cover of the book Super Pulses by Laura B. Russell
Cover of the book Power Food by Laura B. Russell
Cover of the book The Complete Ketogenic Desserts and Snack- 45 Delicious Low Carb Fat Burning Recipes by Laura B. Russell
Cover of the book Sem Glúten by Laura B. Russell
Cover of the book Adventures With Cannabis Edibles by Laura B. Russell
Cover of the book Low Carb Meal Ideas: Low Carb with Gluten Free and Mediterranean Diet by Laura B. Russell
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy