[R.E.A.D] True Roots: A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar: A Cookbook
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Description of True Roots: A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar: A Cookbook
Review �Readers looking to cook for a real-foods, sustainable, and healthy lifestyle will find Kristin�s recipes to be delicious, inventive, and exciting!��Danielle Walker, New York Times bestselling author of the Against all Grain series�Recently, I�ve committed to cooking more at home for my family and I�ve found that stocking up on the right ingredients is half the battle. I love that Kristin lays out exactly what to put in your pantry to cook yummy meals at any time of the day, from Warm Coconut Oats for breakfast (ditch the instant oatmeal!) to a delicious and simple to make Turmeric-Glazed Mahi Mahi. These recipes are easy to follow, very tasty and most importantly, kid- and spouse-approved!� �Giuliana Rancic, TV Host and restaurateur Read more About the Author Kristin Cavallari�is a television host, designer, entrepreneur, and author of�Balancing in Heels,�a�New York Times�bestseller, and�True Roots,�which was named one of the five best gluten-free cookbooks ever published by�MindBodyGreen.�She stars in the E! show,�Very Cavallari, based on the running of her lifestyle goods store in Nashville. She also starred�in MTV 's hit series�Laguna Beach�and�The Hills�and�has a recurring role on E! co-hosting the pre-show during award season.�She designs her own shoe line and creatively runs the lifestyle brand Uncommon James. Kristin lives in Nashville with her husband, NFL quarterback Jay Cutler, and their three children. Read more Excerpt. � Reprinted by permission. All rights reserved. Butternut Squash PancakesServes: 4Cook Time: 15 minutesThese are hands down the favorite pancakes at my house. Gluten-free, protein-rich, and fiber-filled, they are as good for you as they taste. And they�re quick and easy to make in a pinch (I always make sure to have canned butternut squash puree on hand). You�ll be hooked. Replace the butternut squash with pumpkin puree in the fall or sweet potato puree for a little variety.�4 ounces cooked�butternut squash puree (just over 1/2 cup)4 eggs1/2 cup oat flour1/2 teaspoon ground�cinnamon1/2 teaspoon baking soda1/2 teaspoon vanilla bean�powderPinch of pink Himalayan saltCoconut oil, for the pan1.�In a large bowl, whisk together the squash, eggs, flour,�cinnamon, baking soda, vanilla powder, and salt until fully combined.2.�Heat the coconut oil in a large skillet over medium-high heat until hot. Pour in about 1/4 cup of the batter for each pancake. Cook for 2 to 3 minutes on the first side, or until�bubbling, then flip and cook another 2 to 3 minutes, or until cooked through.3.�Serve immediately with butter and pure maple syrup, or�your favorite toppings. Thai Bison Skirt Steak SaladServes: 2 Cook Time: 5 minutes Light and fresh, this salad is perfect for a warm summer day. Simple in the best possible way, this salad leaves its mark with the delicious sweet orange dressing. Bison is my current favorite protein for its amazing health benefits: It�s lean and grass-fed and has tons of omega-3s and conjugated linoleic acid.SALAD 1 tablespoon tamari 1 tablespoon toasted sesame seeds 1 tablespoon fresh lime juice 1 orange, zested 1 teaspoon chili flakes 1 pound bison skirt steak 1/2 head oak leaf lettuce, shredded 3 cups baby spinach1/2 cup roughly chopped bamboo shoots 3 scallions, sliced, white parts only 1 orange, peeled and chopped 1/2 cup chopped toasted almondsDRESSING 1/2 cup fresh orange juice 1 tablespoon chopped basil 1 tablespoon raw honey 1 teaspoon sesame seeds 1 teaspoon sliced scallions 1/4 cup toasted sesame oil1.�To make the salad: In a shallow dish or resealable plastic bag, mix together the tamari, sesame seeds, lime juice, orange zest, and chili flakes. Add the skirt steak and marinate for at least 1 hour or up to overnight. 2.�Warm a skillet pan over medium-high heat. When the pan is hot, add the steak and sear for 3 minutes on each side, or until cooked medium. Let the steak rest for 15 to 20 minutes before thinly slicing. 3.�In a large bowl, add the lettuce, spinach, bamboo shoots, scallions, orange, and steak. 4.�To make the dressing: In a medium bowl, combine the orange juice, basil, honey, sesame seeds, and scallions. Slowly whisk in the sesame oil. 5.�Toss the salad with the dressing to taste. Garnish with the almonds. Mushroom-Stuffed Cornish HensServes: 4Cook Time: 50 minutes These are a mushroom lover�s dream. The hens change up ordinary roasted chicken, and the mushrooms and herbs pack a ton of flavor. Elegant enough for date night, yet simple enough for a night at home in sweats and a ponytail�now that�s my kind of meal! 4 whole Cornish hens, giblets removed 1 tablespoon coconut oil 1/2 cup chopped red onions 1/2 cup diced apples 2 cloves garlic, minced 6 cups assorted chopped mushrooms 1 tablespoon red wine vinegar 1 teaspoon chopped rosemary 1/2 teaspoon chopped thyme 1 tablespoon chopped parsley 1 tablespoon olive oil 1 teaspoon paprika Pink Himalayan salt Ground black pepper1.�Preheat the oven to 375�F. Rinse and pat dry the Cornish hens. 2.�In a medium skillet over high heat, add the coconut oil, onions, apples, garlic, and mushrooms. Saut� for 8 to 10 minutes, or until the mushrooms reduce by almost half. Deglaze the mixture with the vinegar, stirring continuously. Remove from the heat and stir in the rosemary, thyme, and parsley. Cool until warm to the touch. 3.�Stuff each bird equally with the mushroom mixture. Season the stuffed hens with the olive oil, paprika, salt, and pepper. Place on a large baking sheet, breast side up, and roast for 35 to 40 minutes, or until the internal temperature reaches 165�F. Read more
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