I recently received a copy of Julieanna Hever’s book “The Vegiterranean Diet“ for review.
It’s a very special book indeed.
“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:
· 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.
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.
Salty, roasted pepitas add a nice crunchy texture to the bread, and the dip.
- 3/4 to 1 cup vegetable stock
- 2 garlic cloves, minced (optional)
- 1 tablespoon minced fresh rosemary
- 2 (15-ounce) cans cannellini (or other white) beans, drained and rinsed
- 2 teaspoons freshly squeezed lemon juice with zest
- Pinch of salt and pepper, or more to taste
- 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.
- With an immersion blender or transferred into a standing blender, puree until smooth, 5 to 10 seconds.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
- From The Vegiterranean Diet by Julieanna Hever.
- Reprinted with permission from Da Capo Lifelong, © 2014
You might win a copy of Julieanna’s book for yourself this week. That would be a cool New Year’s present, eh?
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.
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.
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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