“The Vegiterranean Diet” by Julieanna Hever, MS, RD – a review, recipe & book giveaway

The Vegiterranean Diet's White Bean with Rosemary Dip - Gluten Free, Vegan on Canned-Time.com

I recently received a copy of Julieanna Hever’s book The Vegiterranean Diet for review.  

It’s a very special book indeed.

The Vegiterranean Diet

“The Mediterranean diet has been the gold standard dietary regimen for decades, and with good reason: it has been linked to lowered risks of chronic conditions such as heart disease and diabetes. Julieanna Hever , MS, RD takes the Mediterranean diet concept to a whole new level! By focusing on whole-plant foods that promote long-term wellness and ideal weight management, we can reap the benefits of the most researched and beloved diet, made even healthier.  This is the best of the best for plant based diets in my view.  It’s a healthy, easy way to maximize your physical abilities, be kind to our animal friends and don’t forget, eat fabulous foods.  Julieanna has it all in this book.” 

The Vegiterranean Diet, which includes a foreword by Dr. Neal D. Barnard  and blurbs by John Robbins, Kathy Freston, and T. Colin Campbell offers:The Vegiterranean Diet's White Bean with Rosemary Dip - Gluten Free, Vegan on Canned-Time.com

·         Comprehensive nutrition info

·         Shopping lists with everyday ingredients

·         More than 60 delicious, budget-friendly recipes

·         Flexible meal plans (great for families, too!)

·         Strategies for overall health

Julieanna presents the facts and figures in the book with an appetizing flare for great tasting, easy to prepare meals.  The book reads more like a reference guide than some current Vegan cookbooks.  No pics here, just the facts.

I’m sharing one of Juleanna’s recipes from the book today.  White Bean and Rosemary Dip which I teamed up with her Baked Oat Bread.  Fabulous!  The warm, toasted Oat Bread slices are simply dreamy with this bubbling steamy bean spread scooped on top.  I added a few salted pepitas seeds to the top of the loaf and the combination is just perfect with the garlic and rosemary of the spread.  Use it with pitas, on a bagel.  

But this Oat Bread is reason enough to get the book.  

The Vegiterranean Diet's Toasted Oat Bread - Gluten Free, Vegan on Canned-Time.com

 

 

I’m sure I’ll use the Oat Bread recipe over and over as a staple now.  

 

Just a few ingredients to it –  and so easy to make.  

As is the dip.  The one draw back of this book I found is the lack of pictures which, being a food blogger, I’m partial to pics.  But the recipes are simple and use basic ingredients combined in a healthier way to keep them from weighing you down.  So the pics would be nice, but good recipes are more important overall.

 

 

 

 The White Bean with Rosemary Dip was as tasty as any beans you’ll ever roll your tongue over.  Creamy with a slight texture.  The background rosemary and garlic makes this dip something to have on a cold, dreary night, or aside a veggie plate on a summer picnic.  It really has that versatility of complimenting just what you’d like to dip into it.  The Vegiterranean Diet's Toasted Oat Bread - Gluten Free, Vegan on Canned-Time.com

 The Vegiterranean Diet's Toasted Oat Bread - Gluten Free, Vegan on Canned-Time.com

 Salty, roasted pepitas add a nice crunchy texture to the bread, and the dip.

The Vegiterranean Diet's Toasted Oat Bread - Gluten Free, Vegan on Canned-Time.com

White Bean and Rosemary Dip
A light and rustic dip that easily accompanies any meal, serve this creamy concoction with whole grain bread, crudites, or whole-wheat pitas or as a sandwich spread.
Print
Ingredients
  1. 3/4 to 1 cup vegetable stock
  2. 2 garlic cloves, minced (optional)
  3. 1 tablespoon minced fresh rosemary
  4. 2 (15-ounce) cans cannellini (or other white) beans, drained and rinsed
  5. 2 teaspoons freshly squeezed lemon juice with zest
  6. Pinch of salt and pepper, or more to taste
Instructions
  1. In a medium saucepan, bring the vegetable stock, garlic, and rosemary to a boil over medium-high heat until soft, about 5 minutes. Once hot, add the beans and reduce heat. Simmer over low heat until beans soften, 4 to 6 minutes. Add the lemon juice and zest, salt and pepper and stir to combine.
  2. With an immersion blender or transferred into a standing blender, puree until smooth, 5 to 10 seconds.
  3. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
  1. From The Vegiterranean Diet by Julieanna Hever.
  2. Reprinted with permission from Da Capo Lifelong, © 2014
http://canned-time.com/

 You might win a copy of Julieanna’s book for yourself this week.  That would be a cool New Year’s present, eh?

The Vegiterranean Diet's White Bean with Rosemary Dip - Gluten Free, Vegan on Canned-Time.com

 I used dried Rosemary from Penzey’s in my dip.  

Just use a little less than the recipe calls for if you can’t get fresh.

The Vegiterranean Diet's White Bean with Rosemary Dip - Gluten Free, Vegan on Canned-Time.com

You can find a copy of Julieanna Hever’s “The Vegiterranean Diet” on Amazon.  And there’s much more from Julieanna over at her website: Plant Based Dietition

Or you can win a copy for yourself if you live in the U.S.  

Just leave a comment on this posting and you’ll be entered to win.  

The Vegiterranean Diet's White Bean with Rosemary Dip - Gluten Free, Vegan on Canned-Time.com

Contest ends January 11th.  1 winner will be selected at random.

I was provided with a copy of ‘The Vegiterranean Diet’ for review although I was under no obligation to do so.

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76 thoughts on ““The Vegiterranean Diet” by Julieanna Hever, MS, RD – a review, recipe & book giveaway

  1. The Vegan 8

    Omg, I want that dip NOW! I, of course, love how stinkin simple it is and I love and have all these ingredients. I used to get a white bean rosemary soup all the time at a local restaurant and absolutely adore the combo of white beans and rosemary. I know some people don’t like rosemary, but I find it to be amazing. I can’t wait to try this! I’ll probably even add some chili flakes and smoked paprika for a smoky flavor, just because I love it so much! Great review Angela!

    1. Angela @ Canned Time Post author

      Yes Brandi, I may have added a little red pepper or even some Cholula in my own bowl, He HE!! You and I have very similar tastes in food and rosemary and soup are also in my top ten list. It goes so well with veggies too.
      Hope you try it. A pinch of smoky paprika sounds perfect 🙂

    1. Angela @ Canned Time Post author

      Thanks Nicollette, it is very similar to hummus but maybe not so acidic? The herbs are mild as are the beans of course. It will take to other flavors too if you’re wanting to adjust it to taste. Enjoy and good luck!

  2. Terri Cole

    Wow! This looks like a great book. I love Mediterranean flavors so an entire vegan cookbook of that type of food is just awesome.

  3. Jennifer N

    That looks good. I’m intrigued by the whole cookbook. Sounds like a great resource to counter all of the holiday treats that “followed me home.” Thanks for sharing.

  4. Mandy

    Wow!!! That dip looks incredible….but that bread. Goodness!! The few attempts we’ve tried at making a good gluten free bread have been awful. I’m adding this book to my wishlist!!

  5. Stephanie Thurow

    My grandpa has Parkinson’s and a vegetarian diet helps his medicine work. Animal protein stifles his meds from working properly. I’d love to see what recipes are in here.

  6. nicole

    Wow thanks for the chance to win! I need to get a copy of this but I’m really excited you shared the bean dip recipe I’ll be making that this week for sure!!!

  7. Chris Jeffers

    That looks downright heavenly! I appreciate that in the review you mention about the lack of pictures. Thank you for the opportunity to win.

  8. Vicky

    I’ve heard some great things about this book, shame I’m in the UK so I can’t enter but I will be getting around to buying it this year!

    I love white bean dips and this looks awesome!

  9. Jessica Chamberlin

    I made a similar bean dip for the holidays and it was a huge hit. I look forward to trying this variation. But I sure wish I had the oat bread recipe when I made the dip. It looks fabulous!

  10. Jessica Chamberlin

    I made a similar bean dip over the holidays and it was a huge hit. I look forward to trying this variation. But I sure wish I had the recipe for the oat bread to go with the dip. It looks fabulous!

  11. Heather

    Just found this dip recipe on my Pinterest feed (which is completely filled with vegan recipes now). Have added it to my list of recipes to try – and I put the ingredients on my grocery list. I had something similar at a Vegan food festival, and am very glad to find a recipe. Thank you for posting!

    1. Angela @ Canned Time Post author

      So happy you’ve found a version of the dip you liked. It’s super easy and I’m sure you could play with add-ins to make it just to your liking as well. Please let us know when you try it out and let us know how it went for you. Thanks Heather 😉

  12. Kerry

    This excites me. We so often hear about how good the Mediterranean diet is. I have always thought how much better it could be if it was vegan!

    1. Angela @ Canned Time Post author

      Couldn’t agree more Kerry. I was married to a Syrian years back and the food was so good, but then there’s lamb, goat, cheeses. This book gives you those flavors without the animal suffering. Thanks and good luck to you 😉

  13. Aimee

    I already have this on my wish list and after reading your review I’m even more excited about it. This book looks amazing! Thanks for the review and for your site:)

  14. Monica Kumar

    This is very tempting! Good foods especially all vegetarian and vegan stuff just what I need! And awesome photos!! You are talented! Looking forward to read more of the recipes on Julieanna website!

  15. Felecia Johnson

    i can’t wait!! Tomorrow I will make the dip and oat bread….thank you so much for the recipe! Crossing my fingers for the book!!

  16. Nic

    Looks like some great recipes! Beans are a huge part of my diet. Love Mediterranean foods – I’d starve without it – it’s a staple in my life. Can’t wait to try some new recipes! Thanks for introducing me to this.

  17. Analisa C

    I have been a fan of a whole foods, plant- based diet and I’m so excited about combing it with the Mediterranean diet as I need to figure out a way to manage my weight.

  18. Christina PURCELL

    Just so mpressed by your recipes. I saw you on Dr Oz..thank YOU.Just diagnosed with Crohns seven ulcers small intestine anal area. Very tired most iof my life. I am changing my eating and hoping to learn an abundance of info from your NEW book to Do just that..HAPPY New Year !

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