There are two things in this world that will always captivate my attention: food is obviously one, and the other? Words, of course. As a food blogger, I am fortunate enough to receive sample copies of various food and fitness books. Food and words in one place. Glorious.

Anyway, the most recent additions to my foodie library are a little contradictory in nature. The first is Tosca Reno’s Eat Clean Diet, Recharged—a  new and improved version of the original volume of healthy eating principles and low-Calorie recipes. The other is all about indulgence: The 100 Best Vegan Baking Recipes. See below for complete details on each…

The Eat Clean Diet, Recharged by Tosca Reno

You may recall from last summer that I purchased Ms. Reno’s original Eat Clean Diet book and the accompanying cookbook and thoroughly enjoyed perusing each. I’ve also reviewed Tosca’s Eat Clean Cookbook. Clearly, I agree with much of what the author has to say about eating—she advocates a diet rich in lean proteins, whole grains, and healthy fats, with minimal additives and sweeteners.

To begin, I’ll list the aspects of this cookbook that appeal to me:

• Variety Tosca places an emphasis on a variety of whole grains and vegetables, encouraging readers to experiment with millet, quinoa, and bulgur as well as turnip greens, lychee, and pomegranate. Taste the rainbow, as I always say:)
• Vegan Options There is a vegan menu plan included, featuring a week’s worth of meals. Each day consists of 6 small meals, with little repetition. Particularly of note is that there is not an abundance of soy throughout the meal plan, a boon to those of us who wish to maintain a moderate soy intake and still consume adequate protein.
• Green Living This edition takes on a sustainability perspective in that Tosca encourages readers to participate in more “green” behaviors. Examples include: using a reusable, BPA-free water bottle, purchasing/growing of organic produce, and eating with bamboo utensils (more sustainable than plastic).
• Recipes The recipes once again have me itching to get in the kitchen. The ones that captured my attention upon first glance include: Sweet Potato Oat Bars, Citrus BBQ Tofu, African Potatoes and Beans, and Brazilian Pumpkin.
• Photography As per usual, Tosca’s latest book features beautiful food photography, a must for any cookbook of mine:)

However, there are a few elements of the book that prevent it from being a Broccoli Hut favorite:

• Anti-Bread Sentiment Tosca discourages the consumption of bread throughout the book in favor of whole grains such as millet and oats. Whole grain breads can be a valuable source of nutrition for anyone but particularly for those who do not have the time to cook whole grains (such as those mentioned above) on a daily basis.
• Obscure Ingredients I don’t know about you, but bee pollen and avocado oil are not exactly staple items in my pantry. Many of Tosca’s meals plans and recipes require ingredients that may be hard to find or expensive.
• Super-Planner I am sure this diet plan has been helpful to thousands of people…but those people must have all been quite adept at planning. Tosca advocates packing a cooler of 6 small meals on a daily basis so as to prevent “unclean” eating choices. This aspect of the diet seems unrealistic for most people’s busy lives. I say, throw a few healthful snacks in your purse, and you’ll likely get similar results without all the hassle.

The 100 Best Vegan Baking Recipes by Kris Holechek

While I still consume some dairy (e.g. cottage cheese and yogurt), I use vegan baking recipes almost exclusively. I’ve come to appreciate the wonders that may emerge from the oven using animal product-free recipes. Accordingly, when I received this book unexpectedly in my mail box a few weeks ago, I was delighted—I foresee many happy baking days in my future.

Here are a few things to note about this volume of sugary goodness:

• The book begins with a thorough tutorial of baking in general, with valuable details for the vegan baker. I especially enjoyed the conversion table for egg replacers—I had no idea there were so many options!
• The author makes the clear distinction between “vegan” and “healthy”—that is, they are not the same. All the recipes in this book may be considered just as indulgent as their conventional counterparts, complete with sugar, fat, and all that other tastiness.
• Holechek makes heavy use of soy margarine in her recipes. I would prefer to use less processed forms of fat, such as oil and nut butters.
• The recipes are of varying difficulty levels—bakers with all degrees of expertise are likely to find something to make in this book!
• The recipes are notably creative. I always appreciate a cookbook author who thinks outside the box. Here is a sampling of recipes that caught my eye…and may appear on the Broccoli Hut in the future:
  • Lime Coconut Bars
  • Garden Muffins (featuring zucchini and carrots)
  • French Toast Muffins
  • Eggnog Muffins with Boozy Raisins
  • Baklava Bread
  • Choco-Chai Coffee Cake

Looks like muffins will be on the menu soon…

Thanks to Bordeaux PR and the Ulysses Press for the opportunity to review these books!

Filed under: Feature Post