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Nourishing Meals Cookbook Review

nourishing meals coverI was delighted to receive a copy of Nourishing Meals: 365 Whole Foods, Allergy-Free Recipes for Healing Your Family One Meal at a Time to review.  As someone with several food allergies and children with allergies as well, I am always delighted to find a new cookbook that inspire and accommodate our eating habits. Authors Allisa Segersten and Tom Malterre do a marvelous job of creating 365 recipes that the whole family can enjoy, that are gluten free, dairy free and soy free.

The book is well written, great recipes that clearly identify with symbols at the beginning of each page which allergens are excluded. Each recipe is identified as to if they are free gluten, dairy, soy, eggs, nuts, and nightshades making it easy to accommodate many diet restrictions.  The recipes are modern, healthy, and easy to prepare.

You can get your copy of Nourishing Meals HERE 

I received this book from Blogging for Books in exchange of my honest opinion. My honest opinion is this book is worth having in your cookbook library. The recipes are delightful and my family is enjoying every one of them that we have tried.  

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Mixed Olive Tapenade

Olive tempenade is great for any occasion! I use it as an appetizer for guests and always have a homemade batch in the freezer, with a batch of homemade hummus, which is easy to bring out when friends arrive. The tempenade and hummus can be served with pita bred, gluten free bread or baguette. Vegetables also go great with tempenade or hummus. 

 I have a Food Saver vacuum system system to airlock single servings of the olive tempenade. I love my food saver, because it allows me save small batches of food and bring them out as needed. Of course, you can always freeze larger servings with the vacuum saver. 

 

 

Mixed Olive Tapenade
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Ingredients
  1. 1/4 cup green olives, pitted
  2. 1/4 cup black olives, pitted
  3. 1/4 cup Kalamata olives
  4. 3 tablespoons capers, drained
  5. 2 garlic cloves, smashed
  6. 1/2 tspn salt
  7. 1/4 cup tablespoons extra-virgin olive oil
  8. fresh ground pepper to taste
Instructions
  1. Combine ingredients in a food processor - except olive oil. Slowly drizzle olive oil while pulsing to puree olives into a course texture. Refrigerate or freeze.
Notes
  1. If you are wanting to freeze, scoop onto single small mounds of about 1/2-1 cup. Place on cookie sheet and allow to freeze, then you may wrap in foil or wrap as needed. I package them in a food saver and freeze them for when guests come over.
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Moroccan Carrot Spread

This recipe has held the test of time (I call 12 years the test of time

Moroccan Carrot Spread
Yields 1
easy vegan, gluten free appetizer or make it into a bowl by adding veggies and chickpeas
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Ingredients
  1. 1 pound of carrots in 1 inch chunks - about 6 carrots
  2. 3 tbl of extra-virgin olive oil
  3. 3 tbl red wine vinegar
  4. 2 cloves garlic minced
  5. 1 tsp sweet Hungarian paprika
  6. 2 tsp ground cumin
  7. 1/2 tsp minced fresh ginger
  8. Garnish - minced fresh parsley and coarsely chopped black olives.
Instructions
  1. Steam the carrots, until tender 14-16 minutes, let cool. Once carrots are steamed, process in a food blender until pureed and add remaining ingredients -except parsley and black olives that will be used for garnish.
  2. Cool for serving, refrigerate up to 3 days.
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, with a mama of two boys things change quickly in this house)  and I have been making this dish about 12 years and really love it for parties, potlucks, appetizers, when ever needed. I found it in a vegetarian appetizer book, but have long since parted with the book and could not find a reference online to credit the author. 

Usually pita bread would be the traditional bread to use for this dip, but since I am gluten free I usually use gluten free bread. I really like making gluten free pita bread or just taking gluten free bread and put it under the broiler with olive oil, garlic powder, and sea salt. This spread is also excellent as a sandwich spread with the carrot spread, cucumbers, radish, lettuce and fresh sprouts!

Ditch the bread and turn it into a “Bowl” with all the veggies I just mentioned above and toss in some chickpeas for protein and fun. 

 

 

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I am not a doctor and the statements on this blog have not been evaluated by the FDA. Any products mentioned are not intended to diagnose, treat, cure, or prevent any disease.