I was sent a copy of The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live
As I’ve said on this food blog, as well as on my self help blog (where I also write book reviews), after reading a book, I always take note of the first words, thoughts, or phrases that run through my mind. This unprompted, gut reaction carries the most weight as well as the most truth.
After reading The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live
- fresh
- colorful
- wholesome
- healthy
- flavorful
- If more families ate this way, people would live longer and live healthier.
- I would (and will) make each one of the recipes in this 416 page book!
- So this is what California tastes like? Excellent!
The first part of the book discusses healthy eating and gets to the heart of what the Sonoma way of cooking and eating is all about. It also includes the NEW Top 12 Sonoma Power Foods – foods that, as expected, star prominently in the many wonderful recipes.
I am fascinated with healthy eating and put a great deal of effort into feeding my beloved family healthy meals. You know what they say, “An ounce of prevention is worth a pound of cure,” and food is one of the most important and vital decisions we make each day. What we eat carries us closer to good health or pushes us closer to bad health and problematic conditions. The world renown Sonoma Diet and Sonoma way of cooking is the brain child of Dr. Connie Guttersen, RD, PhD. She is a registered dietician and culinary expert. She is an instructor at the world-famous Culinary Institute of America.
Dr. Guttersen has been featured in USA Today, the Los Angeles Times, O – The Oprah Magazine, More, Women’s World, US Weekly, and New York Times. She developed the standards of Care for the Obesity Treatment Center in Bellevue, Washington and has been a guest speaker for the nationally acclaimed Harvard Medical School Healthy Kitchens, Healthy Lives program.
Can you think of a better person to influence the meals you feed your family?! I certainly can’t. After you’re finished here (don’t you dare leave until we’re through here!), you’ll want to visit Dr. Guttersen’s website: www.NewSonomaDiet.com – you’ll find recipes, weight loss tips, and lots of healthy eating and living advice.
Book Description
Delicious, satisfying, and wholesome food that evokes the sundrenched flavors of California: that’s why The Sonoma Diet is so popular. The New Sonoma Cookbook has always celebrated California’s seasonal cuisine-and this updated edition is better than ever!! It features new family meals, weight loss menus, food and wine pairings, “Cook Once, Eat Twice” recipes, and “No Cook” dishes that are healthy, mouth-watering, and simple to prepare. And when time is short, try one of the quick and easy Sonoma Express meals-perfect for busy weeknights!About the Author
DR. CONNIE GUTTERSEN, RD, PhD, is the New York Times best-selling author of The Sonoma Diet and The Sonoma Diet Cookbook. She is a nutrition instructor at the world-famous Culinary Institute of America at Greystone (CA), and has consulted with major companies such as Kraft and Nestle. She is a guest faculty member in Harvard Medical School’s acclaimed Healthy Kitchens, Healthy Lives program. Dr. Guttersen lives in northern CALIFORNIA wine country.
The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live
- BREAKFAST
- PORK DINNERS
- SEAFOOD
- DESSERTS
- MEATLESS MEALS
- HOLIDAY
- BEEF ENTREES
- POULTRY DINNERS
- … and more!
Below is one of my favorite recipes from the book that I’d like to share with you. I had a hard time choosing one because they’re all extraordinary. I wanted one that would give you a great idea of how special this cookbook is – to let you know that this healthy eating cookbook is one-of-a-kind. I wanted a killer recipe that’d let you know just how much you needed to order this cookbook today.
The problem was, every recipe fits the bill!
What’s a food blogger to do? I decided to simply go with the first recipe I tried. When I first read the ingredients in the Sauteed Broccoli and Red Onion Scramble, I thought I dunno…. Broccoli and red onions with eggs??? Around my kitchen, eggs are sacred AND broccoli is sacred. The problem is, they’re both served often in our home – but never at the same time.
Until now!
Trust me, this is a HEAVENLY combination that you’ll make again and again. And again. As the author points out, “You will be surprised by the great flavors of this recipe when you prepare eggs with broccoli. Another great opportunity to start your day with a nutrient-rich meal loaded with vitamins, antioxidants, fiber, and protein.”
Sauteed Broccoli and Red Onion Scramble
1 tablespoon extra-virgin olive oil
1/2 cup red onions, sliced thin
2 cups broccoli florets, cut in 1/2 inch to 3/4 inch pieces
2 tablespoons low-sodium soy sauce
1 tablespoon water
2 teaspoons garlic, chopped
8 eggs, beaten
2 tablespoons scallions, sliced thin
- Heat olive oil in a 10 inch nonstick pan over medium heat. Add red onions and saute’ until golden brown. Add broccoli and cook for 5 minutes, stirring to brown slightly. Add soy sauce and water. When the water has evaporated, add the garlic and cook 30 seconds.
- Stir in eggs and continue to cook until the eggs are soft and creamy. Stir in scallions. Adjust seasoning.
Variation: Replace broccoli with sliced mushrooms; add 1/2 cup chopped red peppers.
CULINARY NOTE:
- The soy sauce and water cause the broccoli to steam quickly without becoming too brown.
- For a vegan version, replace the eggs with 1 pound firm tofu broken into chunks.
Start to finish: 30 minutes
Yield: 4 servings
The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live
Click any of the links to order your copy today.
