If you are a fan of savory yogurt recipes, you’ll want to give Balsamic Beet Puree Swirl Yogurt from Naturally, Delicious 100 Recipes for Healthy Eats That Make You Happy a try! Sunday Supper contributor and nutritionist Lara Clevenger shares her take on sustainable lifestyle guru Danny Seo’s 10th book and first cookbook.
Naturally, Delicious is a healthy eater’s dream come true. This cookbook is filled with gorgeous recipes that are truly drool-worthy. What’s best about this book is that it has recipes that everyone can enjoy. A quote from the book sums it up best, “Whether you’re vegan, vegetarian, semi-vegetarian, Paleo, gluten free, raw only, or a meat eater who harbors caveman tendencies, you’ll find a treasure trove of recipes and ideas in this book.”
I love that the cookbook includes a section titled, “The Naturally, Perfect Kitchen.” It’s a look into the author’s kitchen that shows you the types of foods that he keeps stocked in his pantry, the fridge, and freezer. You’ll definitely notice in the recipes that you may not recognize a lot of the ingredients. Some of the ingredients I had to look up because I was unsure of what they were.
A lot of the recipes are very simple and straight forward. I like that he includes tips and strategies for parts of the recipes that you can do ahead of time. I like the variety of recipes and the unusual combination of flavors in recipes that look mouthwatering.
On the not so plus side, a lot of the ingredients are specialty ingredients that can only be found at health food stores. If the cooks don’t already have a lot of these ingredients on hand, I can’t see them dishing out extra money and making lots of trips to the health food store each time they would like to try a new recipe. Being a dietitian I am very lucky if I can get some of my clients to even eat canned tomatoes, let alone buy fresh ones or visit a health food store to purchase these other varieties. The author’s instructions to “avoid canned tomatoes and buy ones that come in Tetra Paks or in glass jars that you can find in health food stores” would be even less popular.
I wish it were easier to always use organic oil, organic herbs, and spices. At my local supermarket, the varieties are very slim and it is a big chain. For some people, the closest health food store may be over an hour away and it does not seem very practical for them to drive so far for spices.
The author also asserts “Never buy eggs from a supermarket.” I completely agree that it would be best to buy eggs locally, but not everyone has access to local farm fresh eggs. Ditto, organic milk. I like the idea of having a longer shelf life with the organic milk d/t it being sterilized at a higher temperature, but not everyone will be able to justify spending a couple of dollars more on a gallon of milk especially if they have to stick to a strict budget.
This cookbook is definitely not for someone on a limited income or one that is starting to eat healthy and thinks this is a place to start. This cookbook is great for that advanced healthy eater that is already buying tons of organic foods and has a pantry stocked full of healthy eats. If you don’t know what arrowroot, xanthan gum, turbinado sugar or maple crystals are, this book may not be for you.
To be honest, I loved looking at the book and all of the pretty pictures. I’m like, “Oh, that looks yummy, I’ll make that” and then I realized I didn’t have half of the ingredients. On the other hand, I think it would be an awesome addition to a coffee table collection because it is absolutely gorgeous.
I tested one of the “Savory Yogurt Bowls,” the yogurt with balsamic beet puree swirl. A lot of the recipes require a food processor which I do not have, but I was able to use my blender with pretty good luck. The finished yogurt looked amazing. I really prefer my yogurts sweet, but I went out on a limb and tried this recipe because of my love of beets. Unfortunately, the sweetness from the beets was not powerful enough to overcome the tangy-ness from the plain Greek yogurt. Although I personally would have liked it to be sweeter, I’m sure that others more inclined to savory foods would enjoy this recipe. Just look at how pretty it is!
It doesn't get any healthier than this Balsamic Beet Puree Swirl Yogurt
- 1 lb small beets cleaned and trimed
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1 quart plain Greek yogurt
Preheat oven to 400°F.
Wrap each beet tightly in aluminum foil and place on the middle oven rack. Roast for one hour or until easily pierces with a fork.
When beets are cool enough to handle, peel off the skins and discard.
Cut the beets in to 1-in chunks and place in food processor. Add the vinegar, salt and 1 cup of the yogurt. Puree until smooth.
To serve, divide the remaining yogurt another the bowls and top each with some beet puree. If desired, swirl together with a spoon.
Do ahead: The beet puree can be prepared up to two days in advance and refrigerated until ready to serve.
Editor’s note: This recipe is printed courtesy of the publisher. The author of this review received a copy of the cookbook, Naturally, Delicious 100 Recipes for Healthy Eats That Make You Happy. No other compensation was received from the publisher. Links to the cookbook are affiliate links.
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