My New Favorite Cookbook - Super Natural Cooking by Heidi Swanson

Peanut Butter Krispy Treats from the Cookbook Super Natural Cooking by Heidi Swanson

My friend, Jane, and I have been having fun exchanging cookbooks. It is a great way to find some new recipes and to check out cookbooks I might want to buy. The library is good for this, too, but when I exchange with Jane I get the added benefit of hand written notes and recipe recommendations based on what Jane has tried. My new favorite cookbook is Super Natural Cooking by Heidi Swanson. I can hardly begin to tell you why because I love everything about it from the writing style of Swanson to her use of obscure ingredients like agar agar, which I happen to have in my cupboard. It is the vegab marshmallow replacer in the peanut butter krispy treats recipe, seen on Heidi's blog, with pistachios included! We made these treats to take to Quin's friend's house the other day. The kids like them, but mom's LOVE them!


I have also made the Banana Espresso Muffins, which are amazing. I used decaf espresso so that my kids could eat them. The mini muffin version I made along with the regular sized muffins were a bit rubbery... sometimes, living in the mountains wrecks havoc on my baking... but the ones I made in the standard muffin cups were wonderful.



Banana Espresso Muffins

I will make everything I have made again, including the spring asparagus puree which can be used like traditional basil pesto. I am truly happy to know this recipe, since I am not a huge fan of jarred pesto, and I never have access to piles of fresh basil. I will be making this a lot.



Spring Asparagus Puree with pasta

I am so happy that Jane lent it to me Super Natural Cooking. I must get my hands on my own copy, as I want to try all the recipes. Also, it has so much valuable information about different flours as well as recipes for basic things like making your own aluminum-free baking powder and a good vegetable stock. I could go on and on. If you are the type of person, like I am, to curl up on the couch with a cookbook, and you love natural foods, you will appreciate Swanson's newest cookbook!

PS You can also subscribe to her blog, 101 Cookbooks, and she will send you a recipe a week! And if you want to look at this book online I found it here on Google Books!

Breakfast Couscous

Today's creating started early. I cooked a delicious breakfast, with enough to spare for a couple of days. Lately, I have been loving the recipes in Gourmet Vegetarian Feasts: An International Selection of Appetizing Recipes for All Occcasions by Martha Rose Shulman. Shulman is a former food editor for Cosmopolitan and winner of The Tastemaker Award. This book is from 1990, and I am not sure where I bought it but I LOVE it. It has simple gourmet recipes that taste delicious without having to slave or learn a whole new set of skills before even beginning. I will be sharing more from this cookbook in the future.


This morning I made Couscous with Honey and Fruit. This recipe can easily be adapted to be vegan if you replace or omit the butter, honey(use maple syrup, agave nectar, or brown rice syrup), and yogurt. I made a few adaptations from the original recipe while I have noted with a * and paranthesis. I try to use organic whenever possible.

Couscous with Honey and Fruit
By Martha Rose Shulman
Serves 4

1 cup couscous* (I used a mix of organic white and whole wheat couscous)
2 cups water
1 Tablespoon butter
1 apple, cored & chopped
1 pear, cored & chopped
3 Tablespoons water or apple juice* (I didn't have apple juice so I used 2 T water & 1 T applesauce)
1 Tablespoon honey* (I used buckwheat honey)
4 Tablespoon raisins* (I used golden raisins)
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg* (I had to use regular nutmeg from the bulk store)
Plain low fat yogurt & additional honey for topping


1) place couscous in a bowl and pour on the water. Let sit 10-15 minutes or until soft.


2)Heat the butter in a frying pan (I use cast iron) and add apple and pear. Saute a few minutes, then add water or apple juice, honey, raisins, and spices. Cook, stirring over medium heat, 3 to 5 minutes.


3) Stir in couscous and heat throughly, stirring. Remove from heat and serve, topping with yogurt, and if you wish, additional honey.

This is delicious, and easy to make ahead and reheat again, which is always nice for a fast but healthy breakfast.