“More than 60 easy recipes for energizing, delicious snacks free from gluten, dairy, refined sugar and eggs”. Sounds pretty good doesn’t it?
Well it is! “Super Healthy Snacks and Treats”, published earlier this year by Ryland Peters & Small, was written by Jenna Zoe, the founder of Foods to Love, the nutrition and recipe blog and online healthy products store. I discovered Jenna and her book via Instagram and was really excited to get my hands on a copy. It’s especially fantastic to see a UK-authored book of this kind. It seems the plant-based, healthy living scene is finally catching on here!
Facing nutrition information overload, I’m sure something a lot of us can relate to, Jenna set out to find a simple way of eating which left her feeling good. Her criteria for the foods she was going to eat were that:
- They had to be natural, whole foods that were minimally processed
- She had to love how they tasted.
- They had to suit her system. She paid close attention to what made her feel best.
The result of the experiment is this book! Jenna hopes to inspire us to make our own healthy eating guidelines and feel empowered to take the best care of ourselves.
All the dishes in the book are packed with nutrition, not to mention taste, colour and fun!
Most of the recipes are very easy to make with a few longer ones which look a little extra fancy, ideal for special occasions. I was familiar with almost all the ingredients and don’t think any listed are particularly uncommon, especially if you already avoid dairy and refined sugars and flours and are used to alternatives.
As well as the recipes there’s lots of useful information in here: a guide to essential ingredients and substitutions, tips and tricks, a how to use the book feature and Jenna’s “principles of healthy snacking”.
The recipe chapters are divided into Breakfasts, Power Snacks, Party Snacks, Dips & Dippers, Sweet Bites & Cookies & Bakes so there’s something for any time of the day.
Each recipe is accompanied by a little intro, where you’ll find more nuggets of useful info, and beautiful pictures which will make you want to get in the kitchen pronto!
This here is one of the insanely delicious Raw Mint Chocolate Tartlets. I don’t need to tell you again of my love for raw desserts but this one is honestly one of the best I’ve had. Even better is that they take less than 10 minutes to put together and only need 15 minutes to set. They are very rich so I’d recommend sharing one!
The publishers have generously allowed me to reprint this recipe here for you all to try immediately:
Raw Mint Chocolate Tartlets:
135g/3/4C Dates, stoned
2T Unsweetened Desiccated Coconut, OR more almonds
a pinch of salt
2t Coconut Oil
Mint Chocolate Filling
(to fill 2 tarts) *Note, the book also lists a key lime filling to fill the other 2 tart shells. Either double the filling for 4 tarts or halve the crust mixture for 2)
1 Large Banana
60ml/1/4C Coconut Oil
60ml/1/4C Pure Maple Syrup
40g/1/3C Unsweetened Cocoa Powder
6 Fresh Mint Leaves OR 1/2t Mint Extract
Put the almonds in a food processor and blitz until crumbly. Add the dates, desiccated coconut, salt and coconut oil and pulse until a smooth mixture forms. Remove the dough from the processor and divide it into 4. Press each portion into a tartlet mould so that it neatly lines the base and sides of the mould. Ideally you want the tartlet cases to be about 1cm/1/2inch thick all the way around, with plenty of room for the filling. Don’t worry if you have a little extra dough- you can roll this into bite-size energy balls and save for a healthy snack later on.
For the filling, make sure the coconut oil is liquid. If it isn’t put it in a saucepan over low heat and allow to melt. Allow to cool completely, otherwise the hot oil will start to cook the other ingredients in the filling,
Place the filling ingredients in the food processor, one set at a time, and blitz until smooth. Divide each filling between 2 tartlet cases and freeze for at least 15 minutes to set.
Raw tarts will keep, in the freezer, for up to 2 weeks, so they’re a great make-ahead option for tea and dinner parties.
Next up, Protein Pancakes. If there is a pancake recipe in any new cookbook I get then that will most likely be the first I try! These are made from gluten-free flour and a dose of vegan protein powder and were light and fluffy but very filling too. I’ll be making these regularly.
I like to cover a range of sections when reviewing a cookbook so thought I’d make something savoury to complement my sweet choices. A batch of some kind of dip in the fridge is always useful and there are several in the book to choose from. I opted for the Zucchini Hummus which is rich and satisfying, despite not having chickpeas in. It’s also a good alternative for those who have trouble digesting beans.
Along with the hummus I served some veggies and another one from the book, the Almond-Flax Crackers. These are so so scrumptious and put conventional cardboard-like crackers to shame. They’re completely grain-free so very nutrient-dense and with lots of flavour so I’d happily eat them on their own instead of crisps. I would definitely recommend doubling the batch as there’s no way this recipe serves the 8 specified!
There isn’t one recipe in the book that doesn’t appeal but I’ve somehow shortlisted a few for my “must try very soon” list! The Breakfast Salad, Creole Cauliflower, Sticky Carrot Bites and Baby Gem Lettuce Wraps with Homemade Sweet Chilli Sauce.
I hope you’re as excited about this book as I am and I’m thrilled to have one copy to GIVEAWAY to a very lucky reader. To enter, do any one or all of the following things and leave a comment for each letting me know that you have done so. The more you do the more chances to win you have! I am sending the book personally so this giveaway is open WORLDWIDE!
**GIVEAWAY NOW CLOSED**
1. Leave a comment on this post
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4. “Follow” me on Twitter
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7. Tweet about the giveaway and post the url in the comments.
Giveaway ends Thursday 4th December 12am GMT. Winner will be picked randomly and contacted by email within 48 hours of the closing time.
Disclaimer: I was provided with a complimentary copy of this book for review purposes, but, as always, all opinions are my own.
P.S. Happy Thanksgiving to my American friends for tomorrow!