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If you’re a regular here at DB, you’ve already heard me sing the praises of Alissa Segersten and Tom Malterre’s first book, The Whole Life Nutrition Cookbook. I’m also an avid reader of their blog. They have a way of turning whole and natural foods into delicious, nutritious, and entirely crowd-pleasing recipes.
And now, Ali and Tom have a brand new book out, Nourishing Meals. Trust me. You don’t want to miss this gem of a resource!
Now, let me be honest for a second. Between writing cookbooks, contributing to magazines, teaching cooking classes, and keeping up with Daily Bites, I cook a lot. I mean, a lot. I usually have very little time for cooking other people’s recipes because I do so much development of my own.
But when it comes to Ali and Tom’s recipes, I somehow always find time to squeeze them in. I love their cooking style and never get tired of seeing a new “Ali recipe” pop up in my inbox. So when I got my copy of Nourishing Meals, I couldn’t wait to tear into it and get cooking.
Nourishing Meals goes beyond gluten-free and dairy-free to include many grain-free, egg-free, vegan, and nut-free recipes, too. Spanning everything from baked goods to soups and salads to desserts, you will literally never need another recipe in your life if you have this book on your shelf! (Unless you’re like me, where there’s no such thing as too many recipes…even if you never make them.)
Geared towards those raising healthy children, Ali and Tom offer not only 300+ recipes in their new book but also tips for creating balanced family meals, key nutrients for different stages of life, information about whole grains and phytic acid, ideas for refined sugar alternatives, ways to preserve the harvest, tips for getting kids to eat healthier, and much more.
In short, Nourishing Meals is an interactive manual that will inspire you to get off the couch and into the kitchen to cook up some nutrient-packed food…whether it’s for your family or just for yourself.
I’ve already made a handful of recipes from the book, including the Apricot Almond Quinoa Muffins, Coconut Flour Flatbreads, Creamed Kale, Wild Rice Stuffing, and Sweet & Spicy Kale Chips. Every one has been delicious.
These Asian-Style Salty Seeds are based on Ali and Tom’s recipe for Toasted Sunflower Seeds with Coconut Aminos. I’ve been snacking on them this week and am officially addicted. I added some extra spices to my seeds and used a blend of pumpkin and sunflower seeds instead of just the sunflower. These seeds make a tasty topping for soups and salads, offering a unique flavor that’s reminiscent of soy…but they’re soy-free!
UPDATE 12/6/12: This giveaway is now closed.
Since it’s the season of giving, what better time than now to give away a few copies? Ali and Tom have generously provided THREE SIGNED COPIES of Nourishing Meals to give to THREE lucky readers. And you could be one of them!
To enter for your chance to win, simply do one or all of the following:
- Leave a comment answering this question: What is your favorite nourishing meal to make for yourself or your family?
- Like Whole Life Nutrition on Facebook and leave a comment saying you did.
- Like Daily Bites on Facebook and leave a comment saying you did.
Giveaway is open to residents of the United States until December 6, 2012 at 12:00 pm CST. Three (3) winners will be randomly selected. Winners will be notified via email and asked to respond within 48 hours. If winner does not respond, a new winner will be selected and notified. UPDATE 12/6/12: Winners have been drawn; giveaway is now closed.
Asian-Style Salty Seeds
Adapted from Nourishing Meals by Alissa Segersten & Tom Malterre
Makes about 1 cup
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
2 tablespoons coconut aminos
1/2 teaspoon granulated garlic
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
Place the seeds in a large stainless or cast iron skillet set over medium heat. Cook, stirring occasionally, until lightly browned and toasted, about 5 minutes. Remove from heat and add the coconut aminos, granulated garlic, ginger, and salt. Stir immediately to coat the seeds with the seasonings.
Transfer to a parchment-lined baking sheet and spread out in an even layer to cool. Store the cooled seeds in a glass jar at room temperature.