New Cookbook! Nourishing Meals

Grind your own buckwheat (so easy) and bake up a batch of these Buckwheat Cinnamon Rolls. A recipe from the new cookbook Nourishing Meals.

The long-anticipated cookbook and guide Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family has released! The super duo Alissa Segerston and husband Tom Malterre, MS, CN have teamed up again and produced a masterpiece. Seriously, a masterpiece!

I am in complete awe of this book. Tom and Ali have poured their knowledge of whole foods and talent for recipe development into a 538-page cookbook that delivers a range of recipes and flavors, and provides answers to some of our greatest diet-related questions.

Why eat whole foods?

What is a leaky gut?

What are the best foods and meals to prepare to combat specific nutritional deficiencies?

Why the recent rise in food allergies and sensitivities?

How can you best nourish your child?

I have learned so much!

Then there are the recipes—lots of them—and all made with nourishing, whole food ingredients.

This afternoon I baked a batch of Buckwheat Cinnamon Rolls (pictured above, from page 140), and though my finished product wasn't as pretty as Ali's they tasted mighty good. Tender, wholesome, with a great crumb. I also made the sweet potato Dairy-Free Cream Cheese Frosting (page 474) Ali suggested to top it with. Yep, another winner. Because orange sweet potatoes were what I had on hand, my rolls and frosting came out, shall we say, a festive Fall orange. But we didn't care, in fact the kids just each gobbled down two for an after school snack, and I'm not divulging how many I had. I think we'll have them for dinner too!

Next up:

Low Fructose Green Smoothie

Baking Powder Biscuits

Moroccan Lentil and Cabbage Soup

Kohlrabi Apple Slaw

Slow Cooked Mexican Beef Roast

Oven Roasted Pizza Sauce

Buckwheat Chia Tortillas

This book is a must-have for anyone following a gluten-free, dairy-free, and soy-free diet. Eggs are used (mostly in the breakfast section), however there are plenty of recipes (including pancakes) that are egg-free. Ingredients commonly used are the likes of chia seed, flax seed, buckwheat groats, rice flour, almond flour, psyllium husk, teff (and other ancient grains), and coconut oil. Sweeteners commonly used are applesauce, maple syrup, and coconut sugar.

I just can't put into words the magnificence of this book. All I can say is that I've had it for a little over a week and it's already showing signs of wear! It will be a keeper for years to come. A definite BUY!. You can pick up a copy here.