Oh She Glows Every Day! Cookbook Review!

Angela Liddon's Oh She Glows is one of those special recipe blogs where I literally want to make EVERYTHING she cooks. Her recipes are healthy, yet decadent; nourishing, yet flavorful; and simple, yet no one would would ever know you didn't spend hours in the kitchen making them.

Angela released her first beautiful, full-color Oh She Glows cookbook a couple years ago. And now she's out with a new book — Oh She Glows Every Day — filled with whole foods, plant-based meals that are quick and satisfying. Again, this book is full-color, and it's filled with stunning, gorgeously styled food photos. I can't stop staring at the vegan ice cream-topped flourless brownie on page 194. CAN'T. STOP. STARING.


I picked a couple of recipes to try for this review, but narrowing it down to two was difficult. I'd actually been thinking a lot lately about stuffed avocados because I'd had some a couple years back at a food truck. I was thinking of just throwing some together when I saw Angela's recipe for Stuffed Avocado Salad.

Two avocado halves are topped with a cold salad made from wheat berries (my favorite whole grain!!), black beans, corn, red bell pepper, cilantro, onion, and a lime-cumin dressing. And then that's all drizzled with a homemade lemon-tahini dressing. A salad with two dressings? Yes please! The wheat berries offer a nice chewy contrast to the soft avocado and beans, and the dressings are super-garlicky, which makes me happy.
Next up, I tried The Big Tabbouleh Bowl, which is actually the dish that's featured on the cover of this book.

So much goodness packed into this bowl! There's a homemade tabbouleh that's supposed to be made with hemp hearts and sorghum (instead of the traditional bulgar). But I couldn't find sorghum grain, so I used whole wheat Israeli couscous. There are also falafel-spiced chickpeas, which add an amazing flavor to this cold salad bowl. Angela also includes a recipe for her homemade hummus, but I had two containers of Sabra in the fridge, so I figured I should use what I had. There's also grilled squash and zucchini, which I prepared on my indoor countertop grill. You're supposed to serve the bowl with pita, but I have a freezer full of Ozery Bakery OneBuns (leftover from a review), so I toasted and cut up one of those instead.
Other things I want to make: Mac & Peas (made with a cashew-potato-carrot cheese sauce), Marinated Portabella Mushroom Bowl (with cauliflower mashed potatoes and brussels!), Ultimate Green Taco Wraps (with lentil-walnut taco meat and lettuce tortillas), 9-Spice Avocado Hummus Toast (because hummus, toast, and avocado are my favorite foods), and PB&J Thumbprint Breakfast Cookies (because cookies for breakfast).
There are also recipes for homemade nut butters (almond, roasted hazelnut-almond, and sunflower seed), a healthy caramel sauce, a gluten-free brown gravy, and even homemade coconut butter. 
Plus, Angela's desserts look both healthy and delicious. There's a Peanut Butter Lover's Chocolate Tart — with a peanut/oat crust and coconut/peanut filling — that sounds like my dream dessert