book review: Super Foods 24/7 // bonus recipe + giveaway!

Within the past couple of years we have seen a major upswing in creative vegan cookbooks on the market that totally hold their own and are finding a home on vegan and non vegan's bookshelves across the country. It has been amazing to witness veganism becoming more accepted and mainstream, it is no longer viewed as a hippie crunchie diet full of beans, sprouts and tofu - which of course I love all those things but way back the word vegan had a stigma attached to it.

Super Foods 24/7 offers up a variety of accessible, non intimidating and creative recipes that evolve around vegan super foods- let me just tell you, this book is pretty amazing.

Good-for-you superfoods have never been so easy to eat at every meal!
 
"From on-the-go breakfasts to small bites to effortless dinners, Superfoods 24/7 makes it easier  than ever to eat the world’s most nutritious foods at every meal, for a delicious, healthy kick all through the day. Its inventive, satisfying vegan recipes feature more than 35 superfoods, including:
 Almonds • Amaranth • Avocado • Blueberries • Chia seeds • Cinnamon • Coconut • Edamame • Flax seeds • Ginger • Goji berries • Kale • Lentils • Matcha • Pomegranate • Pumpkin • Sweet Potato • Quinoa • Turmeric • And more!  "

When the list of available recipes for review was released the Coconut Kale Soup quickly caught my eye. I am a sucker for soups and the combination of Coconut and Kale sounded too good to pass up. And I was right, this soup is so easy to make and is incredibly flavorful. With minimal ingredients I was actually surprised how good this soup tasted - complex even.

Really simple, super good for you ingredients that are also budget friendly. I am willing to bet that this soup would be fantastic as a chilled soup shooter during the Summer months. 

Super Foods 24/7 offers everything from Smoothies + Breakfast to Cakes + Desserts. The Photos are beautiful and many recipes are straight forward which can be appreciated on busy nights or on days you are trying to "just" get through.

Jess also included a great section on Super Food Facts // we always hear the buzz about Super Foods but don't always know what makes them Super....this chapter highlights the "super facts" of many foods used in recipes throughout the book.

Not only is Jess and The Experiment allowing me to share with you this amazing recipe but also host a giveaway!!!

For your chance to win your very own copy of Super Foods 24/7 enter below!

{The giveaway will run until 12:00am EST on 2-1-16 and is open to US residents only.  Please use the box below to enter.} If you aren't the lucky one to win you can totally purchase your very own copy on Amazon!

COCONUT KALE SOUP WITH CASHEW “CRÈME FRAICHE” A bright green soup full of kale, to pump you up with plenty of fiber, protein, and bone strengthening  calcium. Rich, comforting, and creamy.  

Serves 4-­6,  gluten free  Prep: 10 mins | Cook: 30 mins 

1 tablespoon coconut oil 

 1 cup (120 g) chopped onion 

 6 cups kale (420 g), chopped 

4 cups (1 l) vegetable broth 

2 cups (290 g) shelled peas 

1 small potato, peeled and cubed 

1 x 14 oz (400 g) can light coconut milk

 sea salt and freshly ground black pepper 

 extra­ virgin olive oil or hemp oil, to serve

 For the Crème Fraiche: 

½ cup (85 g) raw cashews, soaked for 4 to 6 hours 

1 teaspoon lemon juice 

1 teaspoon maple syrup 

 2­-3 teaspoons water 

1. Heat the coconut oil in a medium saucepan over medium ­high heat, then add the onions and  saute for 4 to 5 minutes, or until they’re soft and just beginning to lightly brown. 

2. Add the kale and 1 cup of broth and cook for 2 minutes, stirring constantly. Add the peas, potato,  and the remaining broth and increase the heat, bringing the soup to a boil. Reduce the heat to  medium and cook, uncovered, for 12 to 15 minutes.

 3. Using an immersion blender, or a regular blender (in batches), purée the soup until smooth; a  high­ powered blender is best for getting it silky­ smooth. Return to the saucepan, stir in the  coconut milk and season to taste. Keep warm on the stove until ready to serve. 

4. For the cashew “crème fraîche,” place all the ingredients in a food processor and blend until  creamy and pourable. Serve the soup in bowls with a drizzle of cashew crème fraîche and a few  drops of high quality olive or hemp oil. 

Calories (per serving): 306 Protein: 13.7 g Total fat: 15.9 g Saturated fat: 6.9 g Carbohydrates: 27 g Dietary fiber: 5.2 g Sugars: 7.8 g Vitamins: A, C 

Credit line: Recipe from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the  World’s Most Nutritious Foods at Every Meal, Every Day © Quantum Publishing, 2015. Reprinted by  permission of the publisher, The Experiment. Available wherever books are  sold. theexperimentpublishing.com  

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