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Adoro Sarah Britton, è una continua ispirazione per noi foodblogger. Dal suo blog e dalle sue foto emerge una certa semplicità e genuinità.

Ero un po' titubante nel comprare il libro, lo ammetto, perchè c'è tanto sul web, e perchè alcune ricette sono le stesse del blog ma con alcune modifice, ma c'è qualcosa di magico nel tenere in mano questo libro e nello sfogliarne le pagine, inlotre, le ricette sono divise per stagione, quindi,ci si può sbizzarrire con quello che c'è di buono in stagione senza diventare pazzi a cercare gli ingredienti perchè c'è già tutto dentro. Il libro è fatto bene e pare resistente (il mio è già pieno di orecchie per tutte le ricette che ho già provato o che intendo provare).

Se siete indecisi tra questo libro e altri plant based e vegetariani vi consiglio questo. E' fenomenale!

Una persona l'ha trovato utile

ES

irrefrenabile

Recensito in Italia il 23 aprile 2015

il libro è bellissimo, ho scoperto quest'autrice per caso, è un'amercicana trapiantata in danimarca dove svolge sia attività di cuoca che di terapista olistica. Apprezzato molto la sua visione, il fatto di portare nell'alimentazione tutte le conoscenze apprese in varie scuole e corsi (anche di medicina cinese). il libro è diviso per stagioni, la particolarità è che qui le stagioni sono 5 come nella medicina cinese appunto e le ricette sono tutte vegetariane o vegane. Ciò che la distingue da tutti gli altri per me è uno spirito così entusiastico da essere contagioso, si percepisce proprio come per l'autrice il tema sia fondamentale e come sia stato radicale il suo cambiamento interiore. Bello!

3 persone l'hanno trovato utile

bellissimo libro di ricette vegan

Lucia Baracchi

Recensito in Italia il 30 agosto 2017

Bellissimo libro con ottime ricette vegane e vegetariane. Ho assaggiato qualche piatto cucinato da una amica seguendo ricette contenute in questo libro e ho dovuto subito prenderne una copia perché era tutto troppo buono!!

Recensito in Italia il 15 settembre 2018

Il libro è esteticamente ben fatto, con belle foto. Le ricette sono molto interessanti e sfiziose e abbastanza semplici

Useful, colorful, "health-ful' recipes!

Ludovica

Recensito in Italia il 1 maggio 2015

Well explained, easy-to make, super tasty and healthy recipes. Beautiful edition with nice paper and photos.
A must-to-have for those who want to learn different cooking techniques and alternative ways of using the normal ingredients.

Traduci tutte le recensioni in Italiano

Le recensioni migliori da altri paesi

AO

Excelente Libro!!

Recensito in Messico il 9 agosto 2021

Desde hace mucho tiempo quería este libro pero el precio auch!!! Estaba altísimo!! Por alguna razón lo pusieron con una súper promoción y que me lo compro, lo recibí hoy y esta ... más que excelente!!! Buen contenido, calidad de papel y de fotografía de primera y Amo amo que sea de pasta dura. De mis mejores compras en libros de recetas. So Happy!!! 💖

L

Love!

Recensito in Canada il 8 giugno 2015

I'm giving this book 5 stars despite a few little editing errors and the use of hard to find ingredients because I really do love it. It may not be the book for you if you're on a budget since many recipes call for expensive super food ingredients - but saying that, I've found that there are a lot of recipes that don't call for such ingredients or that can have the ingredients omitted or substituted (although sometimes this takes some imagination on the readers part). I'll also say that out of the recipes I've made I have changed things slightly, based on preferences and the ingredients I have on hand - I tend to view recipes as a guide (and often one I follow very closely), but not something that I must replicate.

Recipes I've tried:

- Carrot rhubarb muffins - I've made these twice now and both times they've disappeared within two days (there are two of us). I did find them a bit sweet as written since they use both coconut sugar and maple syrup. I substituted cane sugar for the coconut sugar and ended up halving it the second time - I might even reduce it a bit more next time, but I like my baked goods not very sweet at all. I loved this recipe though, and the density of the muffins due to using oat flour.
- Dark Chocolate Cherry Oats - I didn't actually follow this recipe as written and just mixed the maple syrup, cacao and cacao nibs into my cooked steel cut oats with some raspberries, but what I ended up with tasted like a healthy dessert for breakfast.
- Moon macaroons - Loved these! I ended up substituting almond butter for the coconut butter since I had it on hand and my blender was broken so I couldn't make coconut butter by hand. I used cashew pulp for the nut pulp. I ended up splurging on cacao butter to make the raw dipping chocolate, but you could also melt some dark chocolate if that was out of your price range. Also the book asks for 2 tablespoons of shredded coconut, which was clearly not enough - I used 2 cups.
- Carrot cake porridge with pecan crunch - I loved the flavours in this but felt like the oats didn't soften or get as creamy as I might have liked (I didn't have any milk so this might be part of why). I also tend to like my oats warm although I could see this being good on a hot summer day. I found the pecan crunch a bit sweet for breakfast, so I'll probably use the rest in a dessert. Also when making the crunch make sure you use parchment paper and that the mixture meets the edges of the pan before baking - mine ended up with the sugar spread away from the pecans (which in hindsight I should have seen coming).
- Fully loaded breakfast bars - Loved these! They were also a great high protein snack for climbing and hiking trips or after yoga. I loved that these weren't too sweet.
- Raspberry macadamia thumbprint cookies - So good!

I haven't tried any savory recipes yet, so can't speak to the quality of them, but have bookmarked a few. Overall a really inspiring, healthy cookbook, with tasty recipes.

Una persona l'ha trovato utile

Grl

Outstanding Cookbook

Recensito negli Stati Uniti il 9 aprile 2015

Finally, someone has elevated the quality of plant-based cuisine to an entirely new level. Think of this as "Oh She Glows" for the gourmet/foodie crowd, or "Nourishing Traditions" for the health-conscious. I had never heard of Sarah Britton before, but I was impressed by the preview on Amazon so I took a chance. So glad I did! I think this cookbook is destined to become a classic because it promotes wonderfully varied and healthy (& yummy) whole-foods based cuisine, and is not the result of the latest fad, or the author's recent conversion to an unsustainable way of eating. These are recipes that you will eat 10 or 20 years from now.

I've made about 15 of the recipes so far, and I am truly thrilled with the results! I have been a vegetarian for 44 years, so I've owned many, many vegetarian cookbooks, and I have to say, this is the best cookbook I've ever owned. The recipes are creative. And although some may not recognize all of the ingredients, they are easily found or can be substituted. But, there are enough simple, crowd-pleasing type recipes for every level of home cook to enjoy.

I wasn't aware that plant-based doesn't mean vegan (I can't keep up with all of the labels these days!), but I actually like that she has a nice sampling of non-vegan, vegan and raw. I eat eggs (if I know the chicken), but do not eat dairy (obviously no meat, fish or poultry either), and have been able to substitute cashew based things where she uses yogurt or cheese, and coconut oil instead of ghee.

I've already gifted a few copies of this cookbook to non-plant-based foodies that I know who also love it. In a way, the fact that it uses feta and dashes of other cheese brings people into the plant-based circle, who might otherwise be turned off by "imitation" vegan foods.

My only complaint - the directions are pretty bad and there are some typos. Often the pictures don't match the directions (like in the pickled turnips, it says to cut the beets and turnips into sticks, but in the photo the beets are half moons. This happens a few places in the book.). The directions are also vague. She doesn't really define coconut milk (usually people will specify whether it's canned, the boxed stuff, or homemade, since there is such a wide variation these days). And oddly, she doesn't give obvious vegan substitutions - like for the taziki, she says use cow, sheep or goat yogurt, but says nothing about a vegan substitution- particularly strange since the book contains a recipe for cashew yogurt! Which, btw I used in the taziki and it was awesome. The same goes for goat cheese and feta - she uses them in several recipes, which is fine, but why wouldn't she say, or you could make the cashew cheese recipe on page xx and sprinkle that on top. I realize not every recipe can be vegan or gluten free, but in cases where there is an option (particularly with a recipe from this book!) she should mention it.

This is an extremely ambitious book, and although the instructions are a bit of a miss for me, the rest of the book is so outrageously awesome, that I can't complain too much. Also, I happen to love that it's divided by seasons.

I've made the following:
*Carrot rhubarb muffins - awesome, very simple, yield was way higher than book said (that's a good thing in my book!)
*Freekeh pancakes with chard & poached eggs - Freakin awesome! Never had freekeh before, but it happened to be in bulk bin at whole foods, so I gave it a try. Looked complicated, but a pretty simple recipe (I made it for brunch). I substituted a dash of cayenne for the fresh Serrano pepper.
*Spring cabbage wraps w/cous cous and tahini - I used quinoa and this was a really yummy recipe. Will def make again. I thought her tahini sauce was underwhelming, will use a different recipe for that next time. I was lazy and used canned beans, plus I already had zaatar so this came together very quickly.
*Pickled turnips - delish! It needed way more acv than recipe called for, but fun and tasty.
*Black lentil salad w tzatziki - to die for! I made my own cashew yogurt for tziki though. I served this to omni guests, and they loved it and had seconds.
*Apricot rhubarb clafoutis - crazy easy, and yummy. I made with rhubarb and a bag of frozen cherries that I've had in my freezer since the beginning of time. Really, really simple.
*Ginger ale - this is the type of thing that elevates the book. Cultured ginger ale! Loved it.
*Raw blondies- great, easy basic recipe, with a twist by adding lucuma.
*Cashew yogurt - great basic staple for any non-dairy person
*Blueberry cardamom chia pudding - very yummy, easy, and a nice lower calorie dessert or snack. Again, a nice twist to use frozen berries and cardamom.
*Apple cinnamon buckwheat crispies - I overcooked this slightly, but I will definitely make it again. Great high protein snack or oatmeal topper.
*Celeriac ribbon salad w toasted cumin and pomegranate- this was a pleasant surprise, and possibly my favorite recipe in the book. I only made it because celeriac was on sale and I had some Frozen pomegranate seeds. I ate it as a meal, it was very simple to make. I can see myself living on this when celeriac are in season. Low cal too.
*Pickled fennel, grapefruit, cabbage salad - the fennel is awesome, I will always keep this in my fridge. This is another diet friendly and wonderfully cleansing dish.
*Grain free sushi rolls w miso ginger sauce - great idea to combine sunflower seeds with a root veggie for the rice (I used leftover turnips). The miso ginger sauce is something I will definitely use in many, many other dishes (particularly bowls!).
*Sesame sunflower brittle - this was extremely easy to make, and tasted very similar to peanut brittle.
*Banana bread granola - this makes a ton of granola! Next time, I will make half a batch, as I don't have the will-power to have that much awesomeness in my cupboard! Seriously yummy.

70 persone l'hanno trovato utile

Monique Recknagel

Healthy vegetarian cooking at its best!

Recensito in Germania il 1 settembre 2016

Already being a fan of Sarah's blog I finally bought this book and it became an instant favorite. The recipes are easy to follow and dishes fast to prepare, although some of them need some planning ahead. Therefor you have other foods you can keep for several days or even weeks (like Dukkah or the Apple-Cinnamon Buckwheat Crispies) to enhance your meals.
All recipes use only pure and natural ingredients, something that you find in an increasing number of cooking books these days, but I haven't found another one yet where it's done so well. All the dishes I tried so far turned out super tasty and should even convince the most skeptical person that healthy eating doesn't necessarily have to be boring, but can be a real treat if it's prepared the right way. There's even plenty of dishes that will please your sweet tooth, and the recipes are framed by useful techniques and basics that are good to know. I also very much enjoy the division in seasons.
Highly recommended!

2 persone l'hanno trovato utile

C.462

Livre inspirant et qui donne envie de prendre soin de soi

Recensito in Francia il 13 gennaio 2016

Je l'ai offert à une amie.
Nous avons regardé ensemble quelques unes des recettes disponibles et rien à redire, ce livre est proche du blog My New Roots.

Il est inspirant et donne envie de prendre soin de soi.

Seul bémol, certains ingrédients ne sont pas simple à trouver !