Eat the Rainbowby Harriet Porterfield
Genres: Cooking / Vegan
Published on March 21, 2023
Format: eARC Source: Netgalley
Vegan specialist Harriet Porterfield, creator of Bo’s Kitchen, presents a visually stunning cookbook bursting with 70 vibrant plant-based recipes to boost immunity, improve mood and nourish mind and body.
Eating the rainbow is a natural rule of life; we are always told that the more colours in your diet, the better for you it will be. This is because different plants contain different pigments, or phytonutrients, and the more vibrant their colour, the more of these nutrients they contain!
Bo’s Kitchen has transformed this lesson into a bright and beautiful invitation to embrace the natural goodness of colourful ingredients, turning the hues of the rainbow into delicious and nutritious recipes that look and taste great.
From Black Forest smoothie bowls and golden chickpea pancackes to sunshine pizza and rainbow buddha bowls, all70 of these all-natural recipes are bursting with colour and nutrients, tailored to deliver health-boosting benefits and presented alongside advice on topics from mindful eating to the scientific benefits of specific ingredients.
Eat the Rainbow contains sections on:
- Bright breakfasts, smoothies and juices, from blue coconut shakes to chia and beetroot mousse parfaits and rye aquafaba rainbow waffles.
- Magical meals for on the go, like the green goddess tart, sushi sandwiches with pickled beetroot or sweet and spicy pho.
- Kaleidoscope salads, sides and appetisers to bring colour to your day, like the avocado maki, sesame and spinach rice balls or the rhubarb, strawberries and cherries galettes.
- Hearty helpings to warm your soul, like golden masala roti with curried carrot falafel or roasted pepper pasta with crispy spiced chickpeas.
- Delicious Desserts for the sweet-toothed, including matcha and blackberry curd tarts and raw vanilla donuts with blueberry cashew frosting.
These delicious, colourful recipes will brighten your day and transform the way you eat, making this vibrant cookbook a tasty and nutritious must-have for any health-conscious kitchen shelf.
This is a delightful vegan cookbook full of beautiful and colorful photos of the foods that she makes.
I hadn’t heard of this author or her social media accounts previously. I found this book on Netgalley, where I stalk the Cooking section. I love cookbooks that focus on making healthy vegan meals without relying on a lot of processed foods.
I highlighted a lot of recipes to try – 14 to be exact. That is a lot of me to choose in one book. There aren’t a lot of recipes that are revolutionary here but each is fairly simple and realistic for home cooks. Most of the recipes I chose are variations on things I already make but gave me some good ideas for slightly new techniques or ingredients to add.
- Chocolate chia pudding with raspberries and coconut cream – She recommends blending the pudding after it sets for a smooth consistency
- Simply sweet and sour tofu bowls – I’m always looking for Asian-inspired recipes that have a lot of flavor while avoiding foods that trigger allergies around here
- Tomato heart tart – This uses puff pastry as a quick base for a pizza
- Smokey sweet potato pizza – I’m intrigued by this sweet potato based pizza dough.
- One-pot veggie tagine with jewelled bulgur wheat – This is a good way to load up on lots of veggies
- Jackfruit buddha bowls with quick satay sauce – I’d use this for the method of baking jackfruit
- Magical Mexican salad bowl – This has a quick pickled onion recipe
- No-bake galaxy blueberry donuts – Gluten-free and no bake donuts? I’m going to be skeptical until I try this myself
- Lush lime drizzle cake with coconut frosting – Who doesn’t love a vegan drizzle cake?
- Bright blueberry and lemon loaf cake – That just sounds happy
- Cheeky chickpea nuggets – This is from a section on feeding toddlers which is something I don’t know if I’ve seen before in a cookbook. I’m a fan of everything chickpea so I don’t care if it is toddler food.
- Colorful carrot chips – Baked carrot fries would be a nice variation of the baked sweet potatoes I make often
- Berry bliss balls – Little no-bake bites that seem similar to the donuts
- Berry best chia jam – I have chia seeds and frozen fruit so why do I buy jam when I can make it myself?
This is a British cookbook so readers from elsewhere may need to Google a few ingredients to see what she means. She does a good job of listing temperatures and measurements in lots of units so people everywhere can make these recipes.
I’m anxious to learn how your recipes turn out. They sound delicious and, with Lent right around the corner, I am looking for some Meatless Entree options.
I made the blueberry and lemon cake. It was good. It was nice and light.
Eating different coloured fruits and vegetables is healthy