We’re a split vote on this natural, whole foods cookbook from award-winning author Heidi Swanson — it has shown us some new things, but does it offer enough to stay on our cookbook shelves?
Resources mentioned in this episode:
Recipes mentioned in this episode:
- Granola (page 26)
- Baked oatmeal (page 44)
- Millet muffins (page 41)
- Chickpea stew (page 134)
- Open-faced egg sandwich (page 60)
- Rye soda bread (page 96)
- Summer squash soup (page 60)
- Spiced chickpea stew with coconut and turmeric (NYT)
- Green lentil soup (page 149)
- Wild rice casserole (page 155)
- Miso-curry delicata squash (page 158)
- White beans and cabbage (page 86)
- Macaroon tart (page 192)
- Oatcakes (page 204)
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