I love cookbooks. I wrote about some of my favorite cookbooks in this post around Christmastime.
I have lots of them and always SWEAR that I’m going to make 20 more recipes out of each of them before buying another one.
Cookbooks for me are like shoes or purses for a lot of women…I can never have too many!
I’m excited to introduce a brand new cookbook to all of you that I just found out about a few weeks ago after being contacted by a company that I met at the Natural Products Expo back in September – Two Moms in the Raw.
Two Moms in the Raw’s booth at the Natural Products Expo in Baltimore in September. They’re coming out with a new line of bars and granola made withOUT agave and with coconut nectar instead!
Having never made any of their recipes before, I didn’t know what to expect but hoped for the best.
All I can say is HOLY COW. This is what the final dish looked like…
The name of the dish was a little odd yet intriguing – “Beet Shakshuka” – but the taste was incredible. It reminded me of something I’d buy at a fancy restaurant for brunch.
Bill and I both devoured it, and he said it just shot up to one of his favorite meals we make!
The recipe comes from the new gluten-free, dairy-free cookbook written by Shari Leidich, founder of Two Moms in the Raw and is titled TWO MOMS IN THE RAW: Simple, Clean, Irresistible Recipes for Your Family’s Health.
Shari and I totally align philosophically (which is the only reason I was 100% on board with promoting her book). She thinks of food as medicine and knows what we eat can truly change our lives.
Sound familiar? 🙂
The cookbook highlights both raw and cooked recipes that are focused on helping all people (good cooks and not-so-good cooks) upgrade their diet by adding in healthy and nourishing foods.
TWO MOMS IN THE RAW has recipes for over 130 dishes, broken down into chapters based on meal: juices and smoothies; breakfast; dips; soups; salads; veggie mains; fish, poultry, and beef; and sweet treats and snacks.
From the Garden Jewel Salad and No-Stress Meatballs to Peanut-Free Thai Noodle Salad (pics below) and Single-Skillet Chicken Puttanesca, the cookbook is full of delicious meals.
And just like the other desserts on this blog, the dessert recipes in the cookbook ditch processed sugar in favor of natural sweeteners and power nutrients.
In addition to the recipes, Shari offers insight on her preferred ingredients, kitchen equipment, and “household healers.”
I love when cookbooks offer more than just recipes and give practical information, too. When I write my first one, that’s what I plan to do, too.
Ok, so back to the food.
Do you want to try this amazing beet breakfast recipe for yourself? Here’s a sneak peek of the recipe before anyone else can see it. It’s TOTALLY worth making 🙂
Want to buy the Two Moms in the Raw cookbook? Pre-order by May 5th to take advantage of the sale price – it’s a great deal. You can pre-order it here!
Beet Shakshuka Recipe
Serves 4 to 6
From Shari: I keep the way I eat interesting by swapping in a variety of produce whenever possible.If that means using a veggie that contains a little more sugar—in this case, fiber-filled beets with their beta-carotene-packed leaves—I’m fine with it as long as it keeps me harnessing the power of produce at every turn. A dish with roots in Middle Eastern cuisine, shakshuka typically consists of eggs cooked to perfection in a savory tomato sauce. I keep the flavor profile Mediterranean by seasoning the dish with cumin and add a healthy shot of raw at the end in the form of springy scallions and earthy raw beet greens, which contain immune-boosting carotenoids, including lutein, which protects the eyes.
Ingredients
2 pounds assorted beets, such as red, yellow, and Chioggia—whatever you have—including the beet greens/tops
¼ cup extra-virgin olive oil (divided)
3 garlic cloves, thinly sliced
1 large bunch scallions, whites and greens separated, thinly sliced
1 pound vine-ripened tomatoes, diced
1½ teaspoons ground cumin
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
4 large eggs
Directions
- Preheat the oven to 400°F.
- Separate the tops from the beets and rinse and dry the beets and greens. Thinly slice the beet greens to yield 1½ cups and set aside; reserve the remaining greens for another use. Peel and cut the beets into ½-inch cubes.
- In a heavy, ovenproof 10- or 12-inch skillet (we used cast iron), heat 2 tablespoons of the oil over medium-high heat.
- Add the garlic and scallion whites and cook until softened, 1 to 2 minutes. Add 1 cup of the beet greens and cook, stirring, until wilted, 1 to 2 minutes. Add the beets and cook, stirring, until they begin to soften, about 10 minutes. Add the tomatoes, cumin, salt, and pepper and cook until the tomatoes release their liquid and the liquid is mostly reabsorbed, about 10 minutes.
- Add the remaining 2 tablespoons oil to the skillet. Using a spoon, create 4 to 6 wells in the beet mixture and crack an egg into each well. Cook for 2 minutes, then transfer to the oven and bake until the egg whites are set, 2 to 3 minutes.
- Remove from the oven and garnish with the remaining ½ cup beet greens and the scallion greens. Serve straight from the skillet.
Click here to pre-order the cookbook for more recipes like this!
Recipes and Photo from TWO MOMS IN THE RAW by Shari Koolik Leidich. Copyright ©2015 by Shari Koolik Leidich. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
This is a sponsored post. Please know that I only align with companies that 100% philosophically support my mission for health and well-being, and Two Moms in the Raw does.