One of the best things about changing to paleo eating was how it opened up my mind to new food & cooking options. I wasn’t a fearful cook before. In fact I rarely made the same thing twice and I am an avid recipe collector. I have loads of cookbooks as well as four categorized binders in my kitchen dedicated to the recipes I’ve saved through the years. All filed by recipe type. Yay organization!
But I don’t think I opened up into the world of new and different vegetables & flavor combos until paleo. For example, until paleo, I had never had parsnips before. Now I’ve found that I LOVE them! Especially made into a mashed potato substitute (heavenly!) or shredded up and sauteed with carrots and bacon. If it wasn’t for paleo, I’m pretty sure you’d still be finding me with my corn, peas, broccoli, & asparagus.
* Side Note: CORN IS NOT A VEGETABLE PEOPLE!
And it isn’t paleo either!
So enter the book Brassicas! When I saw the name of this book, I was like brassicas? What are brassicas? Well it turns out it’s what many of us know as cruciferous vegetables. You know, things like broccoli, cauliflower, kale, Brussels sprouts, cabbage…
I’ve been doing a lot of cooking with Brussels sprouts and kale in the past year. I love them both! But this book has SO much more. It covers 7 different groups of brassicas: Kale, Cauliflower, Brussels Sprouts & Cabbage, Broccoli, Leafy, Asian, and Root Brassicas & Kohlrabi.
The brassicas family is a very healthy, nutrient packed bunch of veggies. These are some of the best you can eat! Part of eating whole foods, whether you pick paleo or not, is making sure that the foods you choose are nutrient dense. Get your vitamins from nature, not a pill whenever possible!
Each chapter gives a nice intro to the veggie on topic and details prep and storage, as well as the nutritional benefits of each. The intro is followed by a dozen or more recipes using the veggie. My mouth was watering as I read through the recipes like Broccoli & Pepper Jack Frittata, Roasted Cabbage Wedges with Lemon Thyme Vinaigrette, Roasted Broccolini with Winey Mushrooms, and Roasted Brussels Sprouts with Parmesan Crust (which I made last night and is DELICIOUS!).
From a paleo standpoint, I was pleased to see that the recipes are primarily paleo friendly, but if not, they are at least gluten free.
And now you can enter to win your own copy of Brassicas! Just use the Rafflecopter below to enter. The contest will stay open for a week and the winner will be announced next Fri, July 11th. Good luck!a Rafflecopter giveawayI received this book from the Blogging for Books program in exchange for this review. While the book was given to me, the thoughts & opinions on it are all my own! 🙂
You can check out a little preview of the book below – let me know what you think! I’m excited to try out more of these recipes and (hopefully) my kids will find that brassicas aren’t so bad!