I was given a copy of "Thrive Foods" to review and I have nothing but good things to say about it. The book was written by Brendan Brazier, a former professional triathlete and creator of Vega Foods, a line of whole food nutritional products. This is his third book and it's full of referenced nutritional information and recipes.
Because I am interested in cooking, at first glance my focus was on the recipes (there are 200!). In it you'll find recipes for smoothies, salads, soups, dips, spreads, dressings, snacks, breakfasts, main courses and desserts. I've made several, one of which I've included in this post. All were fresh tasting and delicious.
A lot of the recipes are raw or low-temperature cooked foods and all are carefully created for optimum nutrition and taste. Brendan also includes recipes created by well-known chefs whose focus is either vegetarian or vegan, such as Tal Ronnen, of Oprah fame, and recipes from well known restaurants like Candle 79 in Manhattan, New York.
This is a picture of the Black Bean Soup from Candle 79. It's like eating a bowl of fresh.
As a cookbook Thrive Foods is well worth buying, but it's much more than that. Brendan begins his book by highlighting the benefits of a plant-based diet. He provides information on the components of good nutrition and the nutrient-dense foods that provide them. He explains why nutrient dense foods are essential for feeling and looking our best, as well as having the sustainable energy we need to make it through the day. He also demonstrates how eating a plant-based diet is good for our planet, something we should all be paying attention to.
Now for the fun part!! Go to Brendan's Facebook page where you can download a Thrive Foods introduction and three recipes! Or... you can pre-order Thrive Foods on Amazon.com. Believe me, you'll be glad you did!
I want to thank Cierra at Vega for the opportunity to review the book and make some delicious dishes!
NOW... Here's a recipe for you to try. It's Garlic Thyme Sweet Potato Oven Fries... it's quick, easy and yummy. Enjoy!
2 medium sweet potatoes
2 cloves garlic
2 T. coarsely chopped pumpkin seeds
1 T. thyme
1 1/2 T. coconut oil
1/2 T. basil
sea salt to taste
- Preheat oven to 300 degrees F.
- Cut the sweet potatoes into wedges or chunks. In bowl, combine the garlic, pumpkin seeds, thyme, coconut oil, basil, and sea salt.
- Add the sweet potatoes, stirring with your hands to make sure all the pieces are covered with the mixture.
- Spread the sweet potatoes on a baking tray lightly oiled with coconut oil; bake for about 35 minutes.
- If you prefer the potatoes crispier, leave in the oven for an extra 5-10 minutes.