Kimberly Snyder Archives · Rachel's Nourishing Kitchen

“The pictures looked so good online. I don’t know why it didn’t turn out that way when I made it!”

Entire articles are dedicated to capturing people’s Pinterest fails when it comes to attempting new recipe creations.

It can be discouraging to put all of the effort into trying something new only to have it end up in the trash. It’s one of the reasons people don’t try new recipes.

“What if it doesn’t turn out right?”

“What if I ruin it?”

“I hate wasting food…and money on food.”

Yes, yes, yes! I’m with you on all three of those. I want my dishes to be tasty and delicious and to feel like buying the ingredients was money well spent.

One of the ways I’ve learned to give myself a better chance of making successful recipes over the years is using cookbooks. What I’ve found is if I like a few of someone’s recipes, I tend to be more confident that other dishes they’ve created will be good, too. And usually, I end up with a yummy meal.

Whether you’ve been cooking for years, are just getting started or are learning a new way to cook based on some health challenges or the way you want to feel, using a cookbook can be a great way to bring some excitement and variety to your kitchen.

Check out a few of my favorite go-to cookbooks when I’m feeling burnt out from Pinterest, am looking for inspiration, or just want to go old school and use an actual book instead of a website. I’ve also given you a list of the top cookbooks on my wish list. Any of these would make great Christmas gifts for yourself or the food lovers in your life!

Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family by Alissa Segersten & Tom Malterre

You know a book has good recipes when you have about 100 Post-it flags sticking out of it of all of the recipes you have made or plan to make. My nutritionist raves about Tom Malterre, the co-author of this cookbook, citing him as one of the best nutrition experts out there. He and his wife, Alissa, have 5 kids and are incredibly knowledgeable about how to eat for health AND make kid-friendly meals and snacks.

Favorite Recipes: Asian Chicken Salad, Apple Cider Baked Beans, Cajun Red Beans and Quinoa, Chipotle Yam Fries, Chana Masala, Mint Chocolate Chip Ice Cream and Peanut Butter Monster Cookies. I could go on forever! This is hands-down one of our favorites.

The Whole Life Nutrition Cookbook by Alissa Segersten & Tom Malterre

In their newest cookbook, Alissa and Tom feature 300 Delicious, Whole Foods Recipes, including Gluten-free, Dairy-Free, Soy-Free, and Egg-Free Dishes. They don’t just share recipes for everything from smoothies and muffins to dressings, dips and desserts. They also teach some vital information about food sensitivities (we’re not just talkin’ peanuts), digestive health, how to stock your kitchen, and cooking techniques. Not only that, but the photos are stunning!

Favorite Recipes: Banana Almond Pancakes, Apple-Cranberry Oatmeal Muffins, Gingered Carrot Soup, Spiced Citrus Salmon, Superfood Fudge, and Chocolate-Raspberry Hazelnut Tart. Hungry yet?

Clean Food by Terry Walters

Written by a graduate of my health coach training program, Clean Food, was a gift from my mother-in-law when I finished grad school. Chef Mario Batali said:

“Clean Food is the most exciting book based on fresh produce and simple produce I have used in years.”

He’s seen a lot of cookbooks, too! I love how Terry organizes the cookbook by season and promotes the use of whole, fresh ingredients. Also, for anyone who has food sensitivities or allergies to things like dairy and gluten, this cookbook will give you tons of new inspirations and alternatives, and you will not feel deprived or slighted in the least!

Favorite Recipes: Basic Balsamic Vinaigrette, Three-Bean Chili, Roasted Kabocha Squash, Ginger and Pear Crisp, and Banana Coconut Chocolate Chip Cookies

Undiet by Meghan Telpner

I’ve spent the past three months boosting my culinary nutrition skills and knowledge and being entertained by Meghan as she has taught me and dozens of other students the keys to culinary nutrition. Her book, Undiet, includes practical tips and guidelines for how to get yourself off the “diet” train so you can enjoy life, eat amazingly delicious and nourishing food, and thrive! Any recipe Meghan puts out there, whether it’s in the CNE program, through her blog, or in this book is a winner. She’s releasing her first full cookbook in October 2015, so stay tuned for when that happens. I will definitely be talking about it!

Favorite Recipes: Yogi Tea, Lemon Lentil Vegetable Soup, Sundried Tomato & Bean Hummus, Life-Affirming Chili, Veggie Rice Wraps with Almond Dipping Sauce, and Almond Power Cookies

The Beauty Detox Foods by Kimberly Snyder

I’m not entirely sure what prompted me to buy this book, but I’m glad I did! I use this book not only for the recipes but also for the guide that it includes to highlight which foods are best for which beauty and body goals. I often give this book to brides-to-be as part of a shower gift to help them beautify their bodies before the big day! Because it’s more of a detox-focused book, it’s not something I use every day, but I have found some staple recipes and have learned a lot about different foods and their beauty benefits, which has made this book worth it for me!

Favorite Recipes: Creamy Dijon–Tahini Dressing, Raw Purple Cabbage Slaw, and Raw Gorilla Taco Wraps

And now for a few cookbooks on MY Wish List 🙂

The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out by Angela Liddon

Don’t let the word “vegan” in this title scare you off. You’ll miss out if you do. One of the reasons I like vegan recipes is because they automatically nix dairy products (a trigger food for my history of health issues – and many other people’s as well!) and because they make plants the focal point of the dish. Most of us don’t eat enough plants, even though they are the most nutrient-dense, antioxidant-rich foods out there.

Practical Paleo: A Customized Approach to Health & A Whole-Foods Lifestyle by Danielle Sanfilippo

I’ve heard from multiple people that this book is a must-have for anyone living a dairy-free, gluten-free, grain-free lifestyle. The cookbook includes 30-day meal plans, over 120 easy recipes, and even some handy tear-out guides.Danielle also writes for a paleo blog called Balanced Bites, which is definitely worth checking out!

The Blender Girl by Tess Masters

I’ve heard great things about this book (and the beautiful pictures in it) from one of my favorite people (and head of the CNE program I just finished), Meghan Telpner. She raved about this book, so I plan to get it! I’ve also checked out some recipes on Tess’s blog and love the variety, especially for smoothies. She even has a smoothie app now, too. The app lets you punch in what you feel (happy, sluggish, wired), need (a detox, to lose weight, to chill out), and crave (light and fruity, clean and green, an exotic ride) to find the right smoothie for that day. For great detox and weight loss smoothies, check out this list from Dherbs.

Make-Ahead Paleo: Healthy Gluten-, Grain- & Dairy-Free Recipes Ready When & Where You Are by Tammy Credicott

I was not familiar with this book, but a classmate from the Culinary Nutrition program I just finished suggested it as one of her “go to” cookbooks, so I thought I would add it to my list! Bill and I meal plan most weeks (as often as we can!) to make it easier and more affordable to eat the way we do – fresh, whole, unprocessed. Just this past week, we thawed out a vegetarian Shepherd’s Pie we had made in October and enjoyed it again for a few lunches this week. It saves so much time to have meals made ahead of time.

How to Cook Everything: Completely Revised 10^th Anniversary Edition by Mark Bittman

As the title says, use this book as a guide to learn every basic (and not so basic) cooking technique you could ever imagine. Bittman explains in simple, how to steps with lots of pictures and has even given a really great TED Talk about food. I gave this book to one of my best friends, who doesn’t feel confident in her cooking skills, as part of her wedding gift this year.

What are some of YOUR favorite cookbooks? Feel free to comment below!

Beautifying Raw Purple Cabbage Slaw {Breast Cancer Prevention Month Recipe}

By Rachel Druckenmiller

On October 20, 2014

In Products I Use, Recipes

**October is breast cancer awareness month.**

I know several women who have survived and others who have lost their battle with this terrible disease. Chances are, you or someone you love has been affected. Cancer is a complex disease, so I don’t pretend to have all of the answers or solutions for how to fix or heal it.

Because this blog and my overall food philosophy focus on empowering you to nourish your body and transform your health, today’s post features a recipe that is full of beautifying, anti–cancer nutrients.

As many of you know, I strive to “upgrade” my diet and “add in” more of what is healing, nourishing and energizing…so we’re going to flip our focus today to breast cancer prevention.

All of us are aware that breast cancer exists and know that we don’t want to have it, but what have we learned about how to prevent it?

What can we do proactively to give our body the best chance to be well and protect ourselves against diseases like cancer in the first place?

I’ve learned a lot from some incredible doctors, researchers and nutritionists over the years about what we can do help our body’s chances of staying well by eating a nutrient-rich diet.

Dr. Fuhrman, whose focus on anti-cancer nutrition has influenced how I eat, outlined his top tips for breast cancer prevention here.

One of his tips is to eat more foods like the ones outlined in this recipe, especially cabbage.

Up until about a year ago, I had never bought purple cabbage and certainly hadn’t cooked with it.

I had tasted it sprinkled in to salad mixes before but never thought much about it until reading The Beauty Detox book by Kimberly Snyder and being introduced to this recipe, which Kimberly spins as a way to reduce crow’s feet.

Red cabbage is one of Dr. Fuhrman’s anti-cancer, anti-fat storage foods called GBOMBS. It contains powerful nutrients that help our body reduce inflammation and detoxify (get rid of harmful toxins that build up).

Those two processes are the SECRETS to losing weight, having clear and beautiful skin, and not getting sick. The more inflammation-fighting, detoxifying foods we eat, the better off we will be.

This recipe is also a much healthier option than most mayo-loaded slaws that we’re used to eating 🙂

And it’s really easy to prepare. Just like this paleo cole slaw I featured a few weeks ago that was a hit!

**If you’ve been reading this blog for some time, you should have all of the main ingredients below (ACV, tamari, tahini and nutritional yeast or “nooch”). If not, check out this point where I covered what they are, why they’re good for us, and where we can buy them. Stocking a healthy pantry is KEY to eating well.**

Ingredients (Organic, when possible)

3 cups purple cabbage, shredded (you can do this manually or with the single shredding blade on a food processor)
2 tablespoons raw apple cider vinegar (ACV) (for more on ACV, check out this post!)
1 teaspoon tamari
1 tablespoon tahini
1½ tablespoons nutritional yeas t (I buy it in bulk at MOMs, but you can also find it at Wegmans, Whole Foods, Roots, and most natural food stores or online at Amazon or Vitacost)

Optional Ingredients

¼ cup pumpkin seeds or sunflower seeds
½ cup finely chopped fresh parsley
A few avocado slices
¼ cup chopped pitted black olives

Click here for the full recipe from Kimberly Snyder’s website and here to read all about nutritional yeast!

Beautifying Detox Salad {Vegetarian}

By Rachel Druckenmiller

On June 30, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, Paleo, Recipes, Vegan

As the weather warms up, I’m always looking for new ideas for light, refreshing, and detoxifying dishes.

Anything from the cabbage family (like the bok choy and red cabbage in this recipe) is cleansing to the body, which is what we want after our winter hibernation! It’s also a cancer-fighting superstar (AKA a GBOMBS food).

Beautiful, crisp, detoxifying bok choy. A true beauty food!

GBOMBS are a group of the most nutrient-dense, disease-fighting, health-promoting foods in the world, foods we should eat a lot of on a daily basis. Check out this post for the full details on GBOMBS and how you can benefit from eating them!

In her book, The Beauty Detox Foods, nutritionist Kimberly Snyder points out tons of other health and beauty benefits of eating cabbage (bok choy and red cabbage both count!):

Anti-aging/great for your skin because it contains vitamins A, C and E
Helps to detoxify or purify the blood (which also contributes to clearer skin and reduced inflammation)
High in fiber so it “keeps things moving” 🙂
Good for the thyroid and other endocrine glands because of its iodine content

Click here to read about even more of the amazing healthy benefits of bok choy in particular.

Now that you’re sold on WHY eating these foods is a good idea, here’s a recipe to try that shows you HOW to use them!

Beauty Detox Bok Choy Salad

Salad Ingredients

2 heads of bok choy, chopped into ½” pieces
3 cups of thin-sliced red cabbage (we run ours through the food processor to shred it quickly and easily)
1 tablespoon sesame seeds

Dressing

6 tablespoons sesame seeds
4 cloves of garlic, minced
⅔ cup white wine vinegar (I used Bragg’s raw apple cider vinegar, since I didn’t have white wine vinegar)
1/4 cup honey (I use raw honey, but use what you have! If you’re vegan, sub in maple syrup instead)
1/4 cup extra virgin olive oil
1/4 cup tamari (Wheat-free soy sauce available in the Asian aisle of your grocery store. Use whatever soy sauce you have on hand if you don’t have tamari!)

Click here for the full recipe!

Rhubarb Ch-ch-ch-chia Jam!

By Rachel Druckenmiller

On June 4, 2014

In Clean Eating, Dairy-Free, Recipes

Rhubarb is one of those foods that most of us have heard about…but not many of us have eaten and even fewer of us have bought and cooked ourselves.

Until a few days ago, I had never bought rhubarb in my life, much less used it in any recipes.

I had no idea what it tasted like…or even whether it was a fruit or vegetable! (I learned that it’s technically a vegetable but often regarded as a fruit because of its use in sweet recipes.)

All I knew was that it looked like a magenta-colored celery stalk…and that the most common way people eat it is in strawberry rhubarb pie.

Chopped rhubarb. So pretty and colorful!

I’ve never been much of a pie person (more a fan of crisps and crumbles) and had no clue what to do with rhubarb, so to Pinterest I went in search of a recipe!

I stumbled upon a simple, whole food recipe without refined sugar that featured rhubarb and (bonus!) contained only 4 ingredients.

The jam tastes like a combination of sweet strawberries, tart cherries and tangy lemon, even though there are no strawberries or cherries in it. Rhubarb has that unique of a taste!

You can put this deliciously tart and tangy jam on toast, in oatmeal or breakfast porridge, or in plain yogurt, or use it as a dessert topping.

Chia seeds are another ingredient in this recipe and are a staple in our pantry. They can be used in so many ways, including jams, puddings and smoothies. Not only that, but they’re a super-powered beauty detox food with some pretty amazing health benefits listed below!

Ch-ch-ch-chia seeds! You can find these at any health food store or online at Amazon, Vitacost or other stores.

Swell to 10-15 times their original size when combined with liquid and form a gel, which helps to keep us feeling full for hours
Perfect before, during and after workouts since they’re super hydrating
Help balance your blood sugar and keep energy levels up since they contain lots of fiber
Their gel-like consistency promotes optimal digestion and keeps things moving in our digestive system (trust me, we want to keep things moving!)
Contain high levels of antioxidants, which fight the damage of things like stress, poor diet, smoking and other health stressors, and omega-3 fatty acids, which are important for balancing hormones and nerve functions

Tart & Tangy Rhubarb Chia Jam

The final product! Super simple chia jam 🙂

Ingredients

1 pound fresh rhubarb, leafy ends removed, stalks chopped across into ¼-inch slices
3 tablespoons honey or maple syrup (I used honey)
2 tablespoons chia seeds
1 tablespoon fresh lemon juice or orange juice (I used lemon juice)

Click here for the full recipe!

Walnut Tacos with Dairy-Free Sour Cream

By Rachel Druckenmiller

On February 25, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Products I Use, Recipes, Vegan, Vegetarian

I originally wrote this post in February 2014, but since then I have made some tweaks to the recipes to make them my own and improve them. I served these at a workshop I did today, and my coworkers LOVED them. One person even said she likes them better than regular tacos 🙂

——————————————————————————————————-

My husband Bill and I saw The Lego Movie last week, which inspired me to bring a raw taco recipe to work this week for our Real Food Challenge and to celebrate Taco Tuesday!

When I think of tacos, I think of the crunchy, salty Old El Paso shells filled with seasoned ground beef and variety of other toppings, like cheese, salsa, and sour cream. Some of those toppings are healthy, but others aren’t. Instead of giving up tacos, why not put a new, healthier spin on them?!

One of the things I enjoy most about what I do is reinventing our favorite comfort foods, so they are healthier but just as (if not more!) delicious and flavorful.

I prepared the “meat” and “cream” for today’s Taco Tuesday lunch for my coworkers, and it was a HUGE hit! Skeptics and believers alike raved about these tacos and dairy-free sour cream, so I’m going to share with you the recipes for how to make them!

The secret ingredient in the “meat”? Walnuts!

Ingredients

2 cups raw walnuts
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon coriander
1/2 teaspoon garlic powder
Pinch cayenne powder
2 tablespoons tamari (wheat-free soy sauce) – You can find this in the Asian section of most grocery stores or online. Use coconut aminos to make this dish paleo.
1 head of baby Romaine lettuce (use one leaf as the taco “shell”)

Add your own toppings, including but not limited to the following:

Dairy-free sour cream (below!)
Black or pinto beans
Brown rice
Diced onions
Salsa
Guacamole
Diced avocados
Diced tomatoes

Directions

Put all of the ingredients in a food processor and pulse until it resembles the size and texture of ground meat!

Now, on to the sour cream! 🙂

Since I stopped consuming milk products a few years ago for health reasons, I’ve had to find alternatives to the creamy goodness of dairy, and I’ve been happy with the recipes and options I’ve tried. I will be devoting several blog posts in the future to some of my favorite deliciously dairy-free recipes, but for today, we’re going to spotlight a recipe for sour cream…without the cream.

The secret ingredient? Cashews!

Cashews can be used as a base for creamy, dairy-free sauces, dips, spreads, and even cheesecakes (Zia’s makes the best!). When you soak cashews overnight in water, they get really soft and can be blended together with savory ingredients to create a delicious, dairy-free alternative to sour cream.

Ingredients

1 cup raw cashews, soaked overnight and then rinsed and drained
3 tablespoons fresh-squeezed lemon juice
1 tablespoon raw apple cider vinegar
1/4 teaspoon onion powder
3/4 teaspoon sea salt
1/3 cup water

Directions

Put all ingredients in the blender and blend until smooth. I had to use the tamper for my Vitamix to push it down.

**If you don’t have a high speed blender, you will likely need to stop a few times to scrape down the sides and might need to add a bit more water to thin it out.

The taco “meat” should be able to last a few days in the fridge, since there are no cooked ingredients in it, and the sour cream will likely be good for up to a week.

Enjoy!

It’s Taco Tuesday! Walnut Tacos & Dairy-Free Sour Cream {Vegan, Raw, Gluten-Free}

By Rachel Druckenmiller

On February 25, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Products I Use, Recipes, Vegan, Vegetarian

I originally wrote this post in February 2014, but since then I have made some tweaks to the recipes to make them my own and improve them. I served these at a workshop I did today, and my coworkers LOVED them. One person even said she likes them better than regular tacos 🙂

——————————————————————————————————-

My husband Bill and I saw The Lego Movie last week, which inspired me to bring a raw taco recipe to work this week for our Real Food Challenge and to celebrate Taco Tuesday!

When I think of tacos, I think of the crunchy, salty Old El Paso shells filled with seasoned ground beef and variety of other toppings, like cheese, salsa, and sour cream. Some of those toppings are healthy, but others aren’t. Instead of giving up tacos, why not put a new, healthier spin on them?!

One of the things I enjoy most about what I do is reinventing our favorite comfort foods, so they are healthier but just as (if not more!) delicious and flavorful.

I prepared the “meat” and “cream” for today’s Taco Tuesday lunch for my coworkers, and it was a HUGE hit! Skeptics and believers alike raved about these tacos and dairy-free sour cream, so I’m going to share with you the recipes for how to make them!

The secret ingredient in the “meat”? Walnuts!

Ingredients

2 cups raw walnuts
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon coriander
1/2 teaspoon garlic powder
Pinch cayenne powder
2 tablespoons tamari (wheat-free soy sauce) – You can find this in the Asian section of most grocery stores or online. Use coconut aminos to make this dish paleo.
1 head of baby Romaine lettuce (use one leaf as the taco “shell”)

Add your own toppings, including but not limited to the following:

Dairy-free sour cream (below!)
Black or pinto beans
Brown rice
Diced onions
Salsa
Guacamole
Diced avocados
Diced tomatoes

Directions

Put all of the ingredients in a food processor and pulse until it resembles the size and texture of ground meat!

Now, on to the sour cream! 🙂

Since I stopped consuming milk products a few years ago for health reasons, I’ve had to find alternatives to the creamy goodness of dairy, and I’ve been happy with the recipes and options I’ve tried. I will be devoting several blog posts in the future to some of my favorite deliciously dairy-free recipes, but for today, we’re going to spotlight a recipe for sour cream…without the cream.

The secret ingredient? Cashews!

Cashews can be used as a base for creamy, dairy-free sauces, dips, spreads, and even cheesecakes (Zia’s makes the best!). When you soak cashews overnight in water, they get really soft and can be blended together with savory ingredients to create a delicious, dairy-free alternative to sour cream.

Ingredients

1 cup raw cashews, soaked overnight and then rinsed and drained
2-3 tablespoons fresh-squeezed lemon juice (start with 2 T then taste and add a third if needed. I prefer just under 3 tablespoons)
3 teaspoons raw apple cider vinegar
1/4 teaspoon onion powder
3/4 teaspoon sea salt
1/4 cup water (or more for desired consistency)

Directions

Put all ingredients in the blender and blend until smooth. I had to use the tamper for my Vitamix to push it down.

**If you don’t have a high speed blender, you will likely need to stop a few times to scrape down the sides and might need to add a bit more water to thin it out.

The taco “meat” should be able to last a few days in the fridge, since there are no cooked ingredients in it, and the sour cream will likely be good for up to a week.

Enjoy!