I love cookbooks. My bedtime is spent either reading books or cookbooks, though I sometimes find it harder to stop reading the latter. It’s hard to put a good one down when you just keep telling yourself you’ll “just read one more recipe…”, but it’s never just one.
Understandably, I go through cookbooks pretty quickly, which means I’m constantly on the lookout for a new one dive into. My newest love is Julie Montague’s brand new cookbook, Superfoods Superfast – and for a food blogger, I can get pretty lazy sometimes so meals that take 20 minutes or less are right up my street! So many delicious recipes that I can’t wait to try.
So, if you’re on the hunt for a new wholesome, fuss-free eating cookbook to love, then I’d definitely go for Superfoods Superfast.
Luckily for us, I can share with you my top 3 favourite recipes from this book, just in case you needed a little sneak peak to convince you that yes, it is worth getting.
6 large ripe peaches, stoned and cut into small chunks or thinly sliced
90g (3⁄4 cup) oats
60g (1⁄2 cup) buckwheat flour
5 rosemary sprigs, leaves separated
75ml (5 tablespoons) coconut oil, melted
55g (3 tablespoons + 2 teaspoons) coconut palm sugar
2 tablespoons honey or maple syrup
2 tablespoons arrowroot powder
1 teaspoon vanilla extract
1⁄2 teaspoon sea salt
baking dish, roughly 24 x 16cm (91⁄2 x 6in)
Preheat the oven to 220°C/425°F/gas 7.
In a large bowl, mix all the ingredients together until well combined and crumbly. Spoon into the baking dish and bake for 15 minutes. The crumble will come out hot and bubbly and absolutely delicious! (Serves 6–8)
1 tablespoon olive oil
1 large onion, finely diced
1 garlic clove, crushed
1 x 400g tin (14oz) lentils, drained and rinsed
1 x 400g tin (13⁄4 cups) chopped tomatoes
2 tablespoons tomato purée (paste)
1 tablespoon maple syrup or honey
1 teaspoon chilli (chili) powder
1 teaspoon sweet paprika
60ml (1⁄4 cup) water or vegetable stock
sea salt and freshly ground black pepper
4 buns (preferably wholemeal/ wheat or gluten free), to serve
Heat the olive oil in a large saucepan over a medium- high heat. Cook the onion and garlic for 5 minutes until soft, then add the rest of the ingredients, season to taste and mix well. Bring to the boil and then reduce the heat and simmer for 10 minutes, or until the mixture thickens to your liking.
Serve in the buns and enjoy the sloppiness of the Sloppy Joe! (Serves 4)
1 x 400ml tin (13⁄4 cups) coconut milk, refrigerated overnight
1⁄2 banana, roughly chopped
1⁄2 green apple, cored and roughly chopped
1⁄2 teaspoon ground ginger or grated fresh ginger
1 teaspoon ground or freshly grated turmeric
100g (1 cup) strawberries, chopped
100g (3⁄4 cup) blueberries honey, for drizzling
Spoon the cream off the top of the coconut milk and add the milk below to a food processor or blender with the banana, apple, ginger and turmeric. Blitz until smooth, then pour into bowls and top with the strawberries, blueberries and a drizzle of honey. That’s all it takes – a super-easy way to get that super spice in! (Serves 2)
All recipes from the book have been posted here with permission. You can buy the book here!