Cookbook Review: “Clean Food” by Terry Walters – Vegetarian Friendly

Early in December, I received an interesting book to review.  A quick scan through it really peaked my interest.  After more in depth reading, I found this book to be such a valuable resource for maintaining a healthy diet, gluten free alternatives, and most importantly, simple yet flavorful recipes.

 Clean Food by Terry Walters, check it out yourself. If you want a chance to have this book yourself, leave a comment  = that’s your first opportunity to have me send it to you free of any charges.  Let me know: Are you a Vegetarian? Are you Vegan?  Do you try to eat healthy?  and…how long have you been maintaining your current diet.   What’s your greatest challenge in trying to eat healthy?  Of course you don’t have to answer all those question, but I’d like to know your personal dietary guidelines .  Now…if you have a blog, link back to this post on your blog, THEN, leave another comment letting me know you linked back, and that is your SECOND chance to get this book.  Unfortunately, there will only be one lucky commenter, and all comments must be received by 12 AM on January 16th.  Good Luck!

Now for my review…

This book will not give you any excuse to eat junk food.  Terry Walters puts together over 275 pages of guidance to get the most from what you eat as well as information on whole grains, vegetables, nuts, seeds, and more. 

Cooking methods for food preparation offers seasonal considerations to get the most from local foods.  How to get warming  or cooling effects and to help you feel more comfortable in your body is covered in a light and easy to understand presentation. 

The recipes are in sections titled as follows: 

I followed the recipe on page 232 in the “WINTER” chapter.  After all, it IS winter.  I didn’t change a thing and this is the result.

LENTIL APPLE WALNUT LOAF, page 232 – Serves 6

“This high-protein loaf makes a nice main course for a vegetarian meal and a great sandwich as leftovers.  Serve with Cranberry Applesauce (page 205) and sautéed greens (pages 266-267) for a complete meal.”

• 1 cup dried lentils
• 3 cups vegetable stock
• 1 thumb size piece Kombu
• 3 TBS ground golden flax seed
• 1/2 cup water
• 3 TBS extra virgin olive oil
• 1 large onion, diced
• 1 carrot, grated
• 1 stalk celery, minced
• 2 TBS mirin
• 1 apple, peeled, grated and mixed with 1 TBS lemon juice
• 1/4 cup raisins
• 3/4 cup toasted walnuts chopped
• 1 tsp dried thyme
• 6 – 7 dashes ume plum vinegar
• Freshly ground black pepper
• 1 cup breadcrumbs * I used brown rice breadcrumbs as suggested at bottom of recipe to make it gluten free.

The Glaze

• 2 TBS ketchup
• 1 TBS Balsamic vinegar
• 1 TBS maple syrup
• 1 TBS apple butter
• 1 TBS Arrowroot

Preparing dried lentils:  Rinse and place in rice cooker or pot and add stock and kombu.  Bring to boil and reduce heat and simmer until liquid is absorbed and lentils are tender (about 30 minutes).  Remove from heat, discard kombu and set aside.

Preparing loaf:  In a small bowl, combine ground flax seed with water and set aside.

Preheat oven to 350 F.

In a large skillet over medium heat, sauté onion, carrot and celery in olive oil for 2 minutes.  Add mirin and sauté 3 minutes more until soft.  Add grated apple, raisins and walnuts and sauté another minute.  Add thyme, vinegar, and pepper to taste.  Remove from heat and fold in cooked lentils, breadcrumbs and soaked flax seed until evenly distributed. Press mixture firmly into lightly oiled loaf pan and set aside.

Preparing Glaze:  In small saucepan over no heat, combine all glaze ingredients.  Place over medium heat and stir continuously until thick (about 2-3 minutes).  Spread evenly over loaf and bake, uncovered 40 minutes.  Remove and serve.

CRANBERRY APPLESAUCE, page 205 Serves 4

• 6 apples of choice (I used Macs….no NOT THAT MAC…the Acey Mac Apple) – peeled and cored.  
• 1 cup water or apple cider
• 1/2 cup unsweetened cranberry juice
• 2 TBS maple syrup

Place apples in pot with water or cider and cranberry juice.  Cover, bring to boil, reduce heat and simmer until apples are soft.  Remove from heat, add syrup and puree with handheld blender.  Serve warm or chilled.  Store in airtight container in refrigerator or freezer.

SAUTEED GREENS, page 266 (Sautéed Garlic Greens) or 267 (Ginger Sesame Greens) – I followed the Garlic Greens recipe, serves 6

• 2 bunches dark leafy greens (kale, collards (I used collards), mustard greens, dandelion greens, or chard)
• 3 garlic cloves, minced
• 2 TBS extra virgin olive oil
• 1 TBS mirin
• Sea salt or ume plum vinegar

Remove dry stalk ends from greens and chop leaves into bite-size pieces.  In Dutch oven or skillet over medium-low heat, sauté garlic in 1 TBS olive oil for 2-3 minutes until soft.  Add greens and mirin and sauté 1 minute.  Increase heat to medium, add water as needed to prevent sticking, cover and cook until greens break down.  Remove from heat and toss with remaining tablespoon olive oil.  Season to taste with salt or a few dashes of vinegar and serve.

Great dinner.  Ted,  who actually runs in the other direction when I say we are having a vegetarian meal, is sitting here having seconds.  Amazing meal.

So go ahead, leave me a comment and let me send you this fantastic guide to good health and good recipes.

Joanne