A couple of months ago I was contacted about reviewing a new cookbook, Cooking with Coconut Oil by Elizabeth Nyland. Elizabeth is a blogger at guiltykitchen.com.
I was really excited to get this cookbook. Not only do the recipes incorporate coconut oil, they are both gluten- and grain-free. I love seeing a cookbook that is very much based around healthy, whole foods.
Also, I have coconut oil, but don't often cook with it. Mostly it's because I just forget about it and tend to just reach for my olive oil sitting out on the counter. I thought this cookbook would help encourage me to use coconut oil more while also giving me some new recipes to try out.
I decided I wanted to try out one of the recipes for Christmas lunch with my mom. I opted for the Caramelized Carrots because they looked amazing and super simple to make. That's a win-win of course.
This recipe really is very easy to make, but so full of flavor. It also smells amazing. If you're like me and don't really care for coconut flavor, don't shy away from the oil. It does have the coconut aroma, but it's a very mild flavor. I'll definitely be making these carrots again along with other recipes from this cookbook.
What I love about this cookbook is that the recipes are not complicated or intimidating. That's a huge relief isn't it? Who has time for complicated recipes these days? Even better, the recipes come with gorgeous photos of the food. I always love it when a cookbook actually includes a picture so I have a better idea of how the dish should come out - even if mine never look quite as spectacular.
This cookbook includes recipes for easy, hearty breakfasts like "Caveman Porridge," super fast side dishes, gorgeous salads like her "Zucchini Noodle Salad," not to mention a host of creative main dishes like "Sweet Potato-Crusted Quiche." Hungry yet?
Whether you're gluten-free, grain-free, meat-free or whatever, I truly think there's something in this cookbook for everyone.
(Recipe and image shared with permission)
Caramelized Carrots
Ingredients
1-2 pounds carrots, peeled and cut into bite-size chunks (any style will do)
1 tsp maple syrup
2 tbsp coconut oil
Sea salt to taste
Directions
1. Toss the carrots in a bowl with the maple syrup.
I was really excited to get this cookbook. Not only do the recipes incorporate coconut oil, they are both gluten- and grain-free. I love seeing a cookbook that is very much based around healthy, whole foods.
Also, I have coconut oil, but don't often cook with it. Mostly it's because I just forget about it and tend to just reach for my olive oil sitting out on the counter. I thought this cookbook would help encourage me to use coconut oil more while also giving me some new recipes to try out.
I decided I wanted to try out one of the recipes for Christmas lunch with my mom. I opted for the Caramelized Carrots because they looked amazing and super simple to make. That's a win-win of course.
This recipe really is very easy to make, but so full of flavor. It also smells amazing. If you're like me and don't really care for coconut flavor, don't shy away from the oil. It does have the coconut aroma, but it's a very mild flavor. I'll definitely be making these carrots again along with other recipes from this cookbook.
What I love about this cookbook is that the recipes are not complicated or intimidating. That's a huge relief isn't it? Who has time for complicated recipes these days? Even better, the recipes come with gorgeous photos of the food. I always love it when a cookbook actually includes a picture so I have a better idea of how the dish should come out - even if mine never look quite as spectacular.
This cookbook includes recipes for easy, hearty breakfasts like "Caveman Porridge," super fast side dishes, gorgeous salads like her "Zucchini Noodle Salad," not to mention a host of creative main dishes like "Sweet Potato-Crusted Quiche." Hungry yet?
Whether you're gluten-free, grain-free, meat-free or whatever, I truly think there's something in this cookbook for everyone.
(Recipe and image shared with permission)
Caramelized Carrots
Ingredients
1-2 pounds carrots, peeled and cut into bite-size chunks (any style will do)
1 tsp maple syrup
2 tbsp coconut oil
Sea salt to taste
Directions
1. Toss the carrots in a bowl with the maple syrup.
2. In a large, heavy-bottomed frying pan (preferably cast iron), heat coconut oil over medium-high heat.
3. Pour the carrots into the pan and sauté for 20 to 25 minutes, stirring occasionally. You may need to reduce the heat to medium, depending on your stove and the frying pan you are using. The carrots need to cook at a fairly high temperature to achieve caramelization, but they need ample time to cook through as well.
4. Season with sea salt to taste and serve.
From Cooking with Coconut Oil, Elizabeth Nyland
ISBN 978 1 58157 236 0 $16.95 Countryman Press, 2014
3. Pour the carrots into the pan and sauté for 20 to 25 minutes, stirring occasionally. You may need to reduce the heat to medium, depending on your stove and the frying pan you are using. The carrots need to cook at a fairly high temperature to achieve caramelization, but they need ample time to cook through as well.
4. Season with sea salt to taste and serve.
From Cooking with Coconut Oil, Elizabeth Nyland
ISBN 978 1 58157 236 0 $16.95 Countryman Press, 2014
Please note that this cookbook was provided to me free of charge to review. As always, all opinions are completely my own.
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