Pure Food by Veronica Bosgraaf
Published by: Clarkson Potter in 2015
Bring more whole, real ingredients into your kitchen and replace processed foods with the 120 plant-based recipes in Pure Food.
A busy mother of three who was frustrated with trying to find healthy, organic snacks for her kids, Veronica Bosgraaf decided to make one herself, the Pure Bar. Now nationally available and widely beloved, the bar kick started a nutrition overhaul in Veronica’s home. Clean foods and a new, simple way of cooking and eating replaced anything overly processed and loaded with sugar. Organized by month to take advantage of seasonal produce, Pure Food shares Veronica’s easy vegetarian recipes, many of which are vegan and gluten-free, too.
• January: Lemon Ricotta Pancakes, Winter Garlic and Vegetable Stew, Chocolate Rice Pudding
• April: Asparagus with Turmeric-Spiced Almonds, Egg Noodles with Wild Mushrooms and Spring Greens, Roasted Cauliflower with Quinoa and Cashews
• July: Watermelon Mint Salad, Grilled Garlic and Summer Squash Skewers with Chimichurri, The Perfect Veggie Burger
• November: Caramelized Pear Muffins, Parsnip and Thyme Cream Soup, Wild Rice and Pecan Stuffing
With 18 color photographs and tips for “cleaning” your kitchen and lifestyle—from drying your own herbs to getting rid of chemical cleaners—Pure Food shows the simple steps you can take to make your cooking and living more healthful. (Random House)
What I love about this book: it has recipes organized by month to take advantage of the seasonal produce. It also has a list of recipes for each month, a sample menu using recipes from that month and a little chat introducing each month. Bosgraaf describes how she altered a recipe or why she choose to include one or just a small story about that season or a memory. There’s lots of extra commentary included with recipes (some not all) that make you feel like you’re sitting down with the author talking about what to do with a recipe or how she remembers enjoying the recipe. I also appreciate the small ingredient list, step by step instructions, and special tips.
What I don’t love about this book: there are only 8 pages (16 if you count front & back) colored photos of the food. There are also some lessen known ingredients used and there is no list or suggestion where someone can purchase them. While there is a step by step (1, 2, 3) some recipes with foreign ingredients could have used more explaining (with illustrations).
Honestly most of the recipes are really simple and I love that. If you’re familiar with vegan and vegetarian recipes and ingredients you can breeze through this book no problem. I haven’t had a chance to try any of the recipes yet, but I will soon and I will make sure to post about them when I do.
Veronica Bosgraaf is the founder of the Pure Bar, the organic, all-natural, gluten-free fruit and nut bars and fruit snacks. She is passionate about making it easy to eat real food, and is dedicated to sharing her journey, questions about food culture, and providing ideas and choices that help families live a healthier lifestyle. She lives in Michagan with her husband and three children. Learn more at ThePureBar.com.
I received this book from Blogging for Books, for this review.