Guess what time it is?!?!? Time for another cookbook review! You didn’t really think I was done with that did you? haha. As I’ve said many times before, the cookbook obsession is real. I mean really real. I get so much joy and excitement from cooking that it’s not normal. There’s just something about it that makes me really happy. Thank you all you cookbook authors out there who are fueling my obsession.
Today I’m excited to talk to you about a new cookbook I just received titled Everyday Detox by Megan Gilmore. Megan Gilmore is the creator and recipe developer behind detoxinista.com, a website that makes healthy living easier and more accessible. Megan is a certified nutritionist consultant and health coach and her recipes have been featured in The Guardian as well as Shape and Clean Eating magazines.
Every year that I get older, I realize more and more just how important healthy eating is. I used to think that it had very little impact on my health until one day I woke up after eating copious amounts of junk food the previous day and realized that, hey, I feel awful. Well, duh, it’s because I wasn’t treating my body right. Don’t get me wrong, I still eat junk food occasionally (occasionally being the operative word) but my main goal and focus is on a healthy lifestyle.
I think the reason why a lot of us fail at healthy eating is because we have this all or nothing attitude where we think either we either have to eat all bad food or none …..or we have to eat all healthy food or none. It doesn’t have to be one way or the other. You can find a happy medium. That’s what I love about this book. It doesn’t preach to you about how your eating wrong or how you should eat this way or that way. It just gives you alternative ways to look at food and recipes that are very simple and easy to make. Plus, these recipes are chock full of nutrients that help rid your body of toxins and helps you feel better the healthy way.
In the opening of the book, Megan gives you a run down of how healthy eating works and what nutrients are in the foods you eat. There’s also a week long eating schedule as a guide for you as well as a shopping list.
What I decided to make from this book was the Carrot Ginger Soup, because I was feeling in a “soupy” type of mood (is that a word? Oh, well I just made it up, tehe). For the purpose of this review, I’m going to show you some of my favorite recipes from this book, plus the recipe for Carrot Ginger Soup. I hope you enjoy!
Cinnamon Coffee Cake W/ Macaroon Crumble
I’m thinking of trying this one next. It sounds so good doesn’t it?
Caramelized Onion & Red Bell Pepper Frittata
Skillet Fish Tacos W/ Citrus Slaw
Juice Pulp Sushi Rolls
Southwest Stuffed Sweet Potatoes
Cauliflower Flatbread Pizza
Very Vanilla Cupcakes
Carrot Ginger Soup
This last recipe I decided to try out for myself. It has such a nice flavor and freshness. The recipe does call for 1/2 cup of coconut milk, but I used a little bit more than that because I wanted to taste more of the coconut. The recipe is below.
Thank you for reading this review and being a continued reader to Echanning. You’re awesome!
Which recipe is your favorite? Tell me below!
- 1 tsp coconut oil (there’s a recipe in the book for coconut milk, but I cheated and got store bought)
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound carrots, chopped ( about 3 cups)
- 3 cups water
- 1 1/2 tsp sea salt
- 2 tbsp freshly minced ginger
- 1/2 cup coconut milk
- Melt the coconut oil in a large stockpot over medium heat and saute the onion until tender, 8 to 10 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the carrots, water, salt, and ginger, then bring to a boil.
- Lower the heat to a simmer, then cover and cook until the carrots are easily pierced with a fork, about 20 minutes.
- Transfer the soup to a blender or food processor and process until smooth.
- (When blending hot liquids, be sure to remove the plastic cap from the blender lid and cover the opening with a dish towel to allow steam to escape and prevent burns.)
- Alternatively, you could use an immersion blender directly in the stockpot.
- Return the soup to the stockpot over medium heat, stir in the coconut milk, and heat to the desired serving temperature.
- Serve immediately.
*** This is a sponsored post. I received this book from blogging for books in exchange for an honest review. All thoughts and opinions are my own.***
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