Naturally, Delicious

June 6, 2016
Seo, the founder and editor-in-chief of the magazine Naturally, admits that he hates to cook. But that’s not evident in this helpful and surprising cookbook. His recipes were developed with the Natural Gourmet Institute in New York City and designed to teach new techniques and ways to utilize ingredients in a time-saving yet appetizing manner. Though they’re healthy and natural, the offerings in this title are indulgently tempting, such as baked-peach French toast with berry-fig compote, Indian-inspired kamut stew, and crispy Parmesan cauliflower tots. Recipes are varied and seem uncomplicated, yet several have a laundry list of ingredients; shake-and-bake Ethiopian chicken and lentils, for instance, requires 23 items. Helpful bonuses, such as advice on how to “make rice like a pro” and how to juice watermelon rind to take advantage of its amino acids, are helpful and informative. Choosing natural food doesn’t preclude treats or snacks: nutty biscotti, carrot cake ice cream sandwiches, and mint-chocolate-chip cheesecake with spirulina are examples. Overall, this is an interesting approach to good-for-you food without sacrificing flavor and appeal. Photos. Agent: Lana Popovic, Chalberg & Sussman.