No problem here, I love this book! It is up on my kitchen shelf, on my table are extras for gifts. The photography by Catherine Farquharson and Maya Visnyei is absolutely stunning - a tantalizing delight for the senses. The recipes are practical, simple and delicious. There is plenty of variety and a good selection of basics.
But it is more than just a simple cookbook. With a commitment to teaching her readers about the UnDiet life, Meghan has filled her book with facts about getting back into the kitchen, the abundant gift of food and living an awesome life. The recipes are plant based, gluten and dairy free with some paleo options but really they are excellent for any diet. Added in are special notes on allergies, and coutless tips to incorporate when creating your healthy lifestyle.
The best part of the UnDiet journey is that there is a whole community who shares in the fun. Meghan is as dedicated to her UnDiet clan as she is passionate about her work and world. With a massive following to respond to, an internationally successful online school, The Academy of Culinary Nutrition to run, she still manages to touch the lives of those who drop by to visit. If you get a craving for more of her recipes or her positive outlook on life visit her wesite at www.meghantelpner.com
I have made several of her recipes from the book and they are all super delicious. Here is one of my favourites - Rawmazing Key Lime Pie - a wonderfully easy recipe to make with a huge wow factor. Enjoy!
*Rawmazing Key Lime Pie
Prep Time: 25 minutes
Setting Time: 3 hours
1 cup dried dates
1/2 cup whole almonds, coarsely chopped
1/2 cup whole pecans, coarsely chopped
1/4 cup unsweetened shredded dried coconut
1 Tbsp coconut oil
Pinch of sea salt
2 cups cashews
3/4 cup fresh lime juice
1/2 cup maple syrup
⅓ cup melted coconut oil
1 tsp matcha powder (optional for color only)
1 tsp pure vanilla extract
6 key limes, sliced (optional)
Make It Like So
Put all the crust ingredients into a food processor, and process until the ingredients can just stick together. You shouldn’t have a gooey mess. Stop and scrape down the sides as needed. Press the crust mixture into the bottom and up the sides of a 9inch glass pie dish.
Place all the filling ingredients in your high-speed blender or food processor and blend until the filling is completely smooth and creamy.
Pour the filling evenly over the pie crust, smooth with a spatula. Place the pie in the freezer covered to set for at least 3 hours, or overnight if possible.
Let the pie sit at room temperature for 10 minutes and garnish with key limes before serving.
The results! You know a recipe is successful when it looks this good. I topped my pie with pistachios for extra colour and texture.