All posts tagged: Page Street Publishing

Lentils & Rice: The Ultimate Vegan Cookbook For Your Instant Pot

My friend Kathy Hester has a thing for pressure cookers and instant pots. If you ask her how many she has, she’ll pause, and say, “let me see…” while considering. I can’t say I loved my pressure cooker until I was introduced to Kathy. Kathy loves and understands the pressure cooker the way my grandmother loves hers so I figured it was worth trying out. I don’t usually take shortcuts in the kitchen. Since I could use more hours with my family, I decided to test out Kathy’s book as if I didn’t know how to cook. I followed several of her recipes without making any changes. My daughter loves lentils, so I decided to share this one with you all today thinking your kids might like it too! Give it a shot and let us know what you think or how you personalized it. Lentils & Rice From The Ultimate Vegan Cookbook For Your Instant Pot Ingredients Sauté 1 tsp oil (can dry sauté) 1/2 cup chopped onion 2 cloves garlic, minced (I added …

Decadent Gluten-Free V E G A N Baking by Cara Reed

I bake, but I can’t say I’m a baker. I tend to not follow recipes, cook from scratch with what I gathered from the market throughout the week and improvise a lot. But, not this time. I actually followed not one, but three of Reed’s recipes from her latest book, Decadent Gluten-Free Vegan Baking! I’ve spent some time, early in the mornings before anyone else is up in my house reading through Cara’s recipes, bc when I think of baking, I think of the morning and coffee and tea, turns out she does too ;). And, while I’m not vegan, many of my patients and clients here at Garden Eats are, so the effort Cara took to create her resource guide and the tips she sprinkled about are well-appreciated, because… wheat flour is predictable, and, so are eggs and butter- their proteins and fats are easy to work with and you’ll mess up a lot less with butter and eggs and gluten filled flour that naturally binds! This is not the case with gluten and …

Drinking Emily von Euw’s {H O T} Chocolate MYLK Today!

Von Euw’s latest book might drop all over North America tomorrow, but we’re decorating the Christmas tree today so we needed, yes needed, hot chocolate. And could I say no to my daughter’s doe-shaped eyes and smiling face asking, “mommy, please oh please can we have hot chocolate?” Unless you have nuts soaking, you’ll have to get on that, but I got up early to make this happen. Tis the season, so I tried something new and soaked chestnuts for this recipe. You can use any nut or coconut flesh Emily says, but after visiting Italy I have a little addiction to chestnuts working! Emily Von Euw’s new book, 100 Best Juices, Smoothies & Health Snacks might sound like a summery title, but take it from me, these are *just* the kinds of recipes I prescribe to my patients all winter long. Most of her smoothies could double as soups even- you can still enjoy raw, live nutrients by taking the chill off (winter digestion wants warm foods to stay sparked during the cooler weather). Spicy …

Kathy of OATrageous Oatmeals Shares Gluten-Free Mushroom Congee Today!

Happy Friday friends. today we’re bringing you a very time-appropriate gluten-free back-to-school meal that is all things food therapy. By now your kids and the rest of your family have been subjected to their unavoidable round of a million germs from school and yes, some of you have already written asking when we’re publishing fall food therapy recipes to beat cold and flu! So voila, today we’re featuring mushroom congee to give all of your immune systems the love they need to be once again robust! Vegan recipe genius, best-selling author and and writer friend Kathy Hester has just released her latest beautiful cookbook, OATrageous Oatmeals. She invited Garden Eats to share our take on her congee recipe and apparently the timing is perfect! We’ll get back to the congee in a minute though- my favorite chapters so far in OATrageous Oatmeals are the DIY homemade staples and beyond the kitchen chapter. We’re big fans of creating our own over packaged products- we love the idea of stevia chocolate syrup, easy oat roti and cashew …

The Best Craft Cocktails & Bartending With Flair Hit Bookshelves Today!

I woke up today with cool messages from friends back on the east coast, “just ordered my copy of your book” and “hey, your book is on the shelf at the Barnes and Noble by my house!” Jeremy and I are so excited today- our new book, The Best Craft Cocktails & Bartending With Flair is officially released as of this morning! To celebrate, we’re giving away an awesome set of the Tin Play Precision Pour Flair Tins we used to create the craft cocktails in this collection! The contest is a breeze to enter, here’s how: 1. Purchase your copy of the book at Amazon or Barnes & Noble,* email a copy of your receipt and voila, you’re entered to win. 2. B O N U S: if you purchase multiple copies of the book we’ll enter you in the contest for the same number you buy! Thanks for sharing in our excitement with us. Cheers! *If you purchase in-store at Barnes & Noble or another local bookseller, please email a photo of your receipt.

Drink Up This Crafted Goodness

Did I tell you all I’ve been co-authoring a fun book due out for release in the fall? While working away at writing the food therapy cookbook with Magnus,  I was offered an opportunity to co-write a collection of culinary, craft cocktails with a business developer friend of mine, the fine and talented, Mr. Jeremy LeBlanc. Jeremy is the driving force of Tin Play, Precision Pour Tins, a beverage tool that every bartender, gadget lover and fine food purveyor will wish to have (when released soon). The past three Sundays we’ve been fully immersed in the fine art of food and drink styling at our photo shoots with photog, Sean Cassidy. Jeremy and I have plucked, chopped, mixed and muddled all varieties of herbs, seeds, roots, fruits and elixirs to create what we truly hope our audience is going to sip right up! Taking a pass on alcohol- no problem- you can still raise a glass to these tasty infusions. I couldn’t resist using all of the herbs and spices in my test kitchen along …