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My New Roots: Inspired Plant-Based Recipes for Every Season: A Cookbook
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog.
Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
256 pages, Hardcover
First published March 10, 2015
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Displaying 1 - 30 of 53 reviews
October 31, 2015
There are a lot of terrific, inspiring recipes here.
So why only three stars?
There are so many distracting inconsistencies in this book that I might as well have read it with a red pen as with my 'to make' post-its.
She is obviously well-rooted (sorry) in the new foods garde. She has credentials to back her positions—not as important to me, but some folks new to these ingredients might need that mark of authority to embrace some of the change she champions. However the information is often unclear, contradictory, or confusing, which undermines the message. She begins the book with a piece on pg 20 on making ghee, because ghee is better in cooking than olive oil, which isn't "a good idea". How or why it isn't a good idea, she doesn't explain, merely commiserates with our assumed frustration. It isn't until page 247 that we learn her definition of not a "good idea", namely that olive oil isn't ideal to cook with *over high heat*, but is still great used at room temperature. Although a debated point between raw and non-raw food chefs, the term 'cook' still intimates assembling food in general, not specifically the application of high heat. So to inform that "cooking with olive oil [isn't a] good idea" and then to include many recipes that feature olive oil is an example of one of the inconsistencies that made this reader flummoxed and frustrated, (easily remedied by an editor, IMO, and apparently she has two. Where were they?). Also: who is the reader who needs salt explained to them, but knows what umami means? And: pseudo-cereal is a helpful identifying moniker for quinoa. That way you don't have to say it's not a grain then call it a grain in the same paragraph (pg 242). You're welcome (pg 237).
The book is beautiful. Her fine arts background is apparent throughout, and there are credentials to back that up as well. Which just makes me wish that there was some evidence of having taken a writing class. I think that along with the new wave of cooking there is a new wave of writing; blogs have a personal, confessional/conspiratorial style that can be ingratiating and welcoming. But writing every day does not a writer make, at least to me. Which is why, throughout the book, I snarked about her needing a writing tutor or an editor. So, learning in the acknowledgments that she has two editors, should I hold her accountable? After all, it's really their job to catch these foibles, no?
And as I write this I can't help but wonder if the writers and editors of cookbooks count on the fact that the majority of folks will be users, not readers. I am doubtless in the minority in that I do read cookbooks cover to cover. If I hadn't, I may have given this book another star.
I would like to request that writers of the new food wave (i.e. Photographers) also include pictures of their pantries and refrigerators (not to mention funding). If we are required to have five kinds of lentils alone, some pantry pics could be as useful as they'd be inspiring. And while bulk lentils are inexpensive, lucuma powder is very dear. As is buying lots of items that have a max shelf life of 6 months. I understand that most of this is really about lifestyle fantasy— the cookbook equivalent of seeing a gorgeous model and wanting to buy the outfit. But that outfit won't look the same on me. And my fridge doesn't have space for all these nuts and flours.
I will definitely cook from this, no doubt. Whether I recommend the book over the blog remains to be seen. So far: no.
So why only three stars?
There are so many distracting inconsistencies in this book that I might as well have read it with a red pen as with my 'to make' post-its.
She is obviously well-rooted (sorry) in the new foods garde. She has credentials to back her positions—not as important to me, but some folks new to these ingredients might need that mark of authority to embrace some of the change she champions. However the information is often unclear, contradictory, or confusing, which undermines the message. She begins the book with a piece on pg 20 on making ghee, because ghee is better in cooking than olive oil, which isn't "a good idea". How or why it isn't a good idea, she doesn't explain, merely commiserates with our assumed frustration. It isn't until page 247 that we learn her definition of not a "good idea", namely that olive oil isn't ideal to cook with *over high heat*, but is still great used at room temperature. Although a debated point between raw and non-raw food chefs, the term 'cook' still intimates assembling food in general, not specifically the application of high heat. So to inform that "cooking with olive oil [isn't a] good idea" and then to include many recipes that feature olive oil is an example of one of the inconsistencies that made this reader flummoxed and frustrated, (easily remedied by an editor, IMO, and apparently she has two. Where were they?). Also: who is the reader who needs salt explained to them, but knows what umami means? And: pseudo-cereal is a helpful identifying moniker for quinoa. That way you don't have to say it's not a grain then call it a grain in the same paragraph (pg 242). You're welcome (pg 237).
The book is beautiful. Her fine arts background is apparent throughout, and there are credentials to back that up as well. Which just makes me wish that there was some evidence of having taken a writing class. I think that along with the new wave of cooking there is a new wave of writing; blogs have a personal, confessional/conspiratorial style that can be ingratiating and welcoming. But writing every day does not a writer make, at least to me. Which is why, throughout the book, I snarked about her needing a writing tutor or an editor. So, learning in the acknowledgments that she has two editors, should I hold her accountable? After all, it's really their job to catch these foibles, no?
And as I write this I can't help but wonder if the writers and editors of cookbooks count on the fact that the majority of folks will be users, not readers. I am doubtless in the minority in that I do read cookbooks cover to cover. If I hadn't, I may have given this book another star.
I would like to request that writers of the new food wave (i.e. Photographers) also include pictures of their pantries and refrigerators (not to mention funding). If we are required to have five kinds of lentils alone, some pantry pics could be as useful as they'd be inspiring. And while bulk lentils are inexpensive, lucuma powder is very dear. As is buying lots of items that have a max shelf life of 6 months. I understand that most of this is really about lifestyle fantasy— the cookbook equivalent of seeing a gorgeous model and wanting to buy the outfit. But that outfit won't look the same on me. And my fridge doesn't have space for all these nuts and flours.
I will definitely cook from this, no doubt. Whether I recommend the book over the blog remains to be seen. So far: no.
June 11, 2015
I am seriously conflicted about this book. Some of the recipes seem so forced, containing ingredients or combinations that make me squint in confusion. The recipe introductions occasionally feel preachy or condescending. Could that be because it is revolutionary and boundary-pushing and I am struggling to understand, slow to catch on? It's possible. The pictures are appetizing, the use of vegetables, in particular, is exciting, and I'm learning interesting tips on sprouting, using chia, creating raw desserts and more. But is it a book I would reach for often? My instincts say no. I hate feeling like I am cooking or eating "wrong" if I don't (always) do it like this.
April 6, 2015
I recently won a copy of this book in a giveaway (not by the publisher), and I was excited to receive it. Looking at it, however, I'm beginning to think that I wouldn't have purchased it for myself, even though I'm always on the lookout for new vegetarian recipes. I don't think this cookbook is really intended for a cook like me. But, I'll explain why and you can decide for yourself how applicable my opinion is.
I rarely buy cookbooks online – mostly because it's so impossible to tell what it is you're going to get; a promising title might yield nothing appetizing. For example, because of the title, you may have been under the impression that this book focuses on root vegetables. (Not really, FYI.) So, in an effort to help you decide whether this book has food you're interested in making, I'm listing the recipes. (Just so you know, I'm shortening/paraphrasing some of the recipe titles, some of which got pretty long. I tried to capture the essential character of the recipe, but it's not word for word.)
The book is divided into five sections: spring, early summer, late summer, autumn, and winter. I thought that was particularly clever of the author; a plant-based cookbook is going to be very seasonal, but I haven't run across any other arranged in such a manner. Within each section, the recipes are grouped into four categories: “mornings,” “small measures,” “mains,” and “sweets.” Here they are:
SPRING (20 recipes) – (Mornings) Strawberry coconut milkshake, Carrot rhubarb muffins, Freekeh pancakes, Strawberry chia jam, Dark chocolate cherry oats; (Small measures) Olive caraway bread, Cabbage wraps with couscous, Pickled turnips, Turnip and radish salad, Savory spring hand pies, Dandelion greens with poached radishes; (Mains) Oyster mushroom bisque, Quinoa risotto, Black lentil salad, Wild rice with pistachios and vegetables, Socca with asparagus/dill/feta; and (Sweets) Macaroons, Apricot rhubarb clafoutis, Strawberry chamomile frozen yogurt, Sunflower sesame brittle.
EARLY SUMMER (18 recipes) – (Mornings) Rooibos ginger tea, Carrot cake porridge, Tempeh mushroom breakfast bowl, Breakfast bars; (Small measures) Sorrel hummus, Labneh with rose petals, Carrot top and garlic scape pesto, Grilled zucchini and green onions, Ginger ale; (Mains) Onion/olive/kale calzones, Arugula salad, Polenta with fennel, Thai coconut soup with zucchini noodles, Fava and pea soup; and (Sweets) Mint chip ice cream sandwiches, Blondies, Raspberry macadamia cookies, Pina colada popsicles.
LATE SUMMER (21 recipes) – (Mornings) Raspberry smoothie, Cashew yogurt, Cornmeal pancakes, Blueberry cardamom chia pudding; (Small measures) Melonade, Grape salsa, Zucchini cornbread, Red pepper walnut dip, Tomatoes with olives and bread, Carrot and corn salad, Lentil salad; (Mains) Coconut bacon lettuce tomato sandwich, Cucumber nigella spelt salad, Glazed eggplant, Hemp tabbouleh, Buchwheat crepes with purple string bean slaw; (Sweets) Blueberry lemon anise cantuccini, Berry volcano cake, Key lime coconut tarts, Grilled peaches, Ice cream
AUTUMN (20 recipes) – (Mornings) Vanilla rose apple cider, Smoothie bowl, Hazelnut flatbreads, Spinach/bacon/egg salad, Fig/buckwheat tart; (Small measures) Onion lentil soup, Cashew cheese, Celeriac salad, Pan bagnat, Roasted squash; (Mains) White bean fondue, Cauliflower with lentils and kaniwa, Forest floor flatbread, Chocolate chili, Roasted pumpkin; (Sweets) Pear/apple/blackberry crumble, Upside-down plum cake, Walnut fig bars, Chocolate night sky, Banoffee pie.
WINTER (19 recipes) – (Mornings) Chaga tea, Chaga hot chocolate, Banana bread granola, Roasted grapefruit, Breakfast tacos, Cranberry carrot loaf; (Small measures) Fennel/grapefruit/cabbage/avocado salad, Beets with orange/pine nuts, Glazed roasted parsnips, Tie-dye soup; (Mains) Lentil soup, Butternut stacks with pesto/kasha/butter beans, Leek scallops and mushrooms, Kale sushi rolls; (Sweets) Eggnog milkshake, Pecan/cranberry pie, Poached pears, Chocolate chip cookies, Orange chocolate cake.
The primary reason I'm only giving this book three stars is because of the sorts of recipes in it – they stray a bit too far toward the exotic for me. I have to think a cookbook author has it rough. Keep too close to the basics, and your cookbook won't have anything new in it and people won't like it...but get too creative, and you end up with complicated recipes using funky ingredients that are more trouble than they're worth, and people won't like it.
Now, I should clarify what I mean by “too exotic.” I'm all for interesting new foods, and new flavor combinations, and new eating experiences. However, I live in a fairly small city that doesn't have a specialty grocery. To give you an idea of what I have to work with: the “international market” is a three foot section of shelving at the local grocery store...that's mostly full of taco shells and soy sauce. Glancing through the book, I see recipes calling for pea shoots, and food grade rose petals, and celeriac...I cannot make these recipes. Now, I don't want to give the impression that all of the recipes call for hard to find ingredients, because that's not true at all. And if you live in a place that has a more robust produce selection than I do, then there won't be any problem at all. (Other than the fact that I'm brimming with envy.) And some of the funky ingredients are shelf-stable things that can be ordered online...though I'm always a bit hesitant to buy something that I'm only going to use a tablespoon of.
But that's probably secondary to my next point, which is: I am a lazy cook. I work hard, my time is precious to me, and I'm only cooking for myself. This means that I don't need recipes that are fancy or impressive. I need recipes that I can make with a fair amount of certainty that they're going to be satisfying. I need recipes that are quick to execute and that don't get every dish in the cupboard dirty. Now, again, I don't want to give you the impression that the recipes are unusually complex. It's just...the focus of the book seems to be skewed toward creativity, toward stuff I wouldn't have necessarily thought to try on my own, and that's a wonderful thing. But when you get right down to it, we all know I'm going to get home from work, look at the beautiful photos accompanying the inspired recipe of my choice, sigh wistfully because it looks so wonderful, and make a cheese sandwich.
I'm disappointed by the number of beverage recipes, although I'm happy to be disagreed with. I don't want a recipe for tea, no matter how unusual the flavor combinations. I also wish the cookbook had provided nutritional information on its recipes, although there are notations for vegan, gluten free, etc. recipes, which could be helpful for some.
However, I have learned that one of my talents is gauging how well I'll like a recipe just from reading it, and some of these sound excellent. I have wild rice soaking as I type for the wild rice and pistachio salad.
I do feel like I ought to praise the look and feel of the book. It's printed on a beautiful heavy, matte paper, and contains some amazing photos.
Anyway, the TL;DR version of all this is that if a cookbook is going to get five stars from me, it needs to call primarily for ingredients that I have ready access to, and it needs to wow me with the easy ways of preparing and combining those ingredients for a consistently tasty result. And I'll tell you the truth: that's hard to find. I know I'm not an easy customer to please. But, that's why I probably wouldn't have bought this book for myself. If, on the other hand, you're looking for some daring new vegetarian food combinations, or if you've got access to some unusual foods and just never knew what to do with them, then this book might be right up your alley.
I rarely buy cookbooks online – mostly because it's so impossible to tell what it is you're going to get; a promising title might yield nothing appetizing. For example, because of the title, you may have been under the impression that this book focuses on root vegetables. (Not really, FYI.) So, in an effort to help you decide whether this book has food you're interested in making, I'm listing the recipes. (Just so you know, I'm shortening/paraphrasing some of the recipe titles, some of which got pretty long. I tried to capture the essential character of the recipe, but it's not word for word.)
The book is divided into five sections: spring, early summer, late summer, autumn, and winter. I thought that was particularly clever of the author; a plant-based cookbook is going to be very seasonal, but I haven't run across any other arranged in such a manner. Within each section, the recipes are grouped into four categories: “mornings,” “small measures,” “mains,” and “sweets.” Here they are:
SPRING (20 recipes) – (Mornings) Strawberry coconut milkshake, Carrot rhubarb muffins, Freekeh pancakes, Strawberry chia jam, Dark chocolate cherry oats; (Small measures) Olive caraway bread, Cabbage wraps with couscous, Pickled turnips, Turnip and radish salad, Savory spring hand pies, Dandelion greens with poached radishes; (Mains) Oyster mushroom bisque, Quinoa risotto, Black lentil salad, Wild rice with pistachios and vegetables, Socca with asparagus/dill/feta; and (Sweets) Macaroons, Apricot rhubarb clafoutis, Strawberry chamomile frozen yogurt, Sunflower sesame brittle.
EARLY SUMMER (18 recipes) – (Mornings) Rooibos ginger tea, Carrot cake porridge, Tempeh mushroom breakfast bowl, Breakfast bars; (Small measures) Sorrel hummus, Labneh with rose petals, Carrot top and garlic scape pesto, Grilled zucchini and green onions, Ginger ale; (Mains) Onion/olive/kale calzones, Arugula salad, Polenta with fennel, Thai coconut soup with zucchini noodles, Fava and pea soup; and (Sweets) Mint chip ice cream sandwiches, Blondies, Raspberry macadamia cookies, Pina colada popsicles.
LATE SUMMER (21 recipes) – (Mornings) Raspberry smoothie, Cashew yogurt, Cornmeal pancakes, Blueberry cardamom chia pudding; (Small measures) Melonade, Grape salsa, Zucchini cornbread, Red pepper walnut dip, Tomatoes with olives and bread, Carrot and corn salad, Lentil salad; (Mains) Coconut bacon lettuce tomato sandwich, Cucumber nigella spelt salad, Glazed eggplant, Hemp tabbouleh, Buchwheat crepes with purple string bean slaw; (Sweets) Blueberry lemon anise cantuccini, Berry volcano cake, Key lime coconut tarts, Grilled peaches, Ice cream
AUTUMN (20 recipes) – (Mornings) Vanilla rose apple cider, Smoothie bowl, Hazelnut flatbreads, Spinach/bacon/egg salad, Fig/buckwheat tart; (Small measures) Onion lentil soup, Cashew cheese, Celeriac salad, Pan bagnat, Roasted squash; (Mains) White bean fondue, Cauliflower with lentils and kaniwa, Forest floor flatbread, Chocolate chili, Roasted pumpkin; (Sweets) Pear/apple/blackberry crumble, Upside-down plum cake, Walnut fig bars, Chocolate night sky, Banoffee pie.
WINTER (19 recipes) – (Mornings) Chaga tea, Chaga hot chocolate, Banana bread granola, Roasted grapefruit, Breakfast tacos, Cranberry carrot loaf; (Small measures) Fennel/grapefruit/cabbage/avocado salad, Beets with orange/pine nuts, Glazed roasted parsnips, Tie-dye soup; (Mains) Lentil soup, Butternut stacks with pesto/kasha/butter beans, Leek scallops and mushrooms, Kale sushi rolls; (Sweets) Eggnog milkshake, Pecan/cranberry pie, Poached pears, Chocolate chip cookies, Orange chocolate cake.
The primary reason I'm only giving this book three stars is because of the sorts of recipes in it – they stray a bit too far toward the exotic for me. I have to think a cookbook author has it rough. Keep too close to the basics, and your cookbook won't have anything new in it and people won't like it...but get too creative, and you end up with complicated recipes using funky ingredients that are more trouble than they're worth, and people won't like it.
Now, I should clarify what I mean by “too exotic.” I'm all for interesting new foods, and new flavor combinations, and new eating experiences. However, I live in a fairly small city that doesn't have a specialty grocery. To give you an idea of what I have to work with: the “international market” is a three foot section of shelving at the local grocery store...that's mostly full of taco shells and soy sauce. Glancing through the book, I see recipes calling for pea shoots, and food grade rose petals, and celeriac...I cannot make these recipes. Now, I don't want to give the impression that all of the recipes call for hard to find ingredients, because that's not true at all. And if you live in a place that has a more robust produce selection than I do, then there won't be any problem at all. (Other than the fact that I'm brimming with envy.) And some of the funky ingredients are shelf-stable things that can be ordered online...though I'm always a bit hesitant to buy something that I'm only going to use a tablespoon of.
But that's probably secondary to my next point, which is: I am a lazy cook. I work hard, my time is precious to me, and I'm only cooking for myself. This means that I don't need recipes that are fancy or impressive. I need recipes that I can make with a fair amount of certainty that they're going to be satisfying. I need recipes that are quick to execute and that don't get every dish in the cupboard dirty. Now, again, I don't want to give you the impression that the recipes are unusually complex. It's just...the focus of the book seems to be skewed toward creativity, toward stuff I wouldn't have necessarily thought to try on my own, and that's a wonderful thing. But when you get right down to it, we all know I'm going to get home from work, look at the beautiful photos accompanying the inspired recipe of my choice, sigh wistfully because it looks so wonderful, and make a cheese sandwich.
I'm disappointed by the number of beverage recipes, although I'm happy to be disagreed with. I don't want a recipe for tea, no matter how unusual the flavor combinations. I also wish the cookbook had provided nutritional information on its recipes, although there are notations for vegan, gluten free, etc. recipes, which could be helpful for some.
However, I have learned that one of my talents is gauging how well I'll like a recipe just from reading it, and some of these sound excellent. I have wild rice soaking as I type for the wild rice and pistachio salad.
I do feel like I ought to praise the look and feel of the book. It's printed on a beautiful heavy, matte paper, and contains some amazing photos.
Anyway, the TL;DR version of all this is that if a cookbook is going to get five stars from me, it needs to call primarily for ingredients that I have ready access to, and it needs to wow me with the easy ways of preparing and combining those ingredients for a consistently tasty result. And I'll tell you the truth: that's hard to find. I know I'm not an easy customer to please. But, that's why I probably wouldn't have bought this book for myself. If, on the other hand, you're looking for some daring new vegetarian food combinations, or if you've got access to some unusual foods and just never knew what to do with them, then this book might be right up your alley.
May 9, 2015
Lately we've been requesting cook books from Random House Canada (See Juicing and Salad Love) and we are so in love with every single one we receive. Random House sure knows how to pick the books and package them beautifully, interior and exterior wise. This specific post will be about My New Roots by Sarah Britton which was released recently.
Sarah Britton is actually dubbed as the "Queen bee of the health blogs" and this book was inspired by her very popular blog. This book contains 100 plant based recipes and I can vouch that even though her ingredients are used by us everyday, her recipes turn them into something more delicious and unique. The book is divided into seasons, with summer split into early and late summer. I love how cook books are dividing their books in this way. Only one recipe was tried from this book but like I said, it was delicious
The final product looked identical to the one in the photo and it was easy to replicate. it is mostly made from lentils and itself on its own is so fulfilling even though it is technically just lentil soup. We just added a bit of friend onion garnish on top, but that was optional.
I love the rustic feel of this recipe and I will definitely be doing this recipe again in the future. All the recipes are very healthy and there are many options such as vegetarian, vegan, and even gluten free options. I really want to try out the dessert section because there are some mouth watering ones I've tabbed for later. Also, my whole family loved this dish.
Sarah Britton is actually dubbed as the "Queen bee of the health blogs" and this book was inspired by her very popular blog. This book contains 100 plant based recipes and I can vouch that even though her ingredients are used by us everyday, her recipes turn them into something more delicious and unique. The book is divided into seasons, with summer split into early and late summer. I love how cook books are dividing their books in this way. Only one recipe was tried from this book but like I said, it was delicious
The final product looked identical to the one in the photo and it was easy to replicate. it is mostly made from lentils and itself on its own is so fulfilling even though it is technically just lentil soup. We just added a bit of friend onion garnish on top, but that was optional.
I love the rustic feel of this recipe and I will definitely be doing this recipe again in the future. All the recipes are very healthy and there are many options such as vegetarian, vegan, and even gluten free options. I really want to try out the dessert section because there are some mouth watering ones I've tabbed for later. Also, my whole family loved this dish.
May 26, 2016
There were some good recipe ideas in this book. I found that some of the recipes required too much effort and time for someone who is busy and wanted to eat in a healthier manner. I also found that there was too much use of maple syrup and sweeteners.
November 22, 2017
Love this cook book! One of my favorites!
October 30, 2021
I usually like to make a recipe before I rate a cookbook but I think this one is pretty obvious, I found only 4 recipes that look good to me, so this book isn't really my taste. But I am pretty interested in trying out the cake frosting made with dates, the very last recipe in the book.
June 4, 2015
The very first thing I noticed when MY NEW ROOTS arrived in the mail was its absolute GORGEOUSNESS! I mean, look at the photo -- which really does it no justice. Colorful and rustic, while still distinctly modern, this volume is the PERFECT coffee table book, for sure!
But what about the pages inside? Do they match up to the brilliance of the front cover?
I won't leave you in suspense here! The answer is .... yes!
Although I haven't experienced any of Britton's healthy blogs that she mentions in the start of this book, I can tell from the first page that she really knows her stuff when it comes to healthy, sustainable whole plant foods, which she classifies by season. The recipes are divided in the same manner, and the accompanying photographs are both beautiful and realistic enough to assure me that my pitiful kitchen skills would be enough to help me achieve similar results.
I like that Britton emphasizes that she chooses fresh, whole, healthy foods that are beneficial on their own, without relying on tons of artificial products to cut corners or meet arbitrary caloric ratios. Although she is careful to stay away from labels that may isolate any potential pool of curious foodies, Britton does assert that the recipes are vegetarian -- and can easily be modified, for the most part, to fit the needs of those who are vegans or who are following a gluten free diet.
I'm thrilled to have found another plant based cookbook that is worth adding to my shelf, my kitchen, and also my coffee table, of course.
(I did receive a copy of MY NEW ROOTS for the purposes of providing an honest review. My opinions are completely my own and are not influenced by the manner in which the work was received.)
But what about the pages inside? Do they match up to the brilliance of the front cover?
I won't leave you in suspense here! The answer is .... yes!
Although I haven't experienced any of Britton's healthy blogs that she mentions in the start of this book, I can tell from the first page that she really knows her stuff when it comes to healthy, sustainable whole plant foods, which she classifies by season. The recipes are divided in the same manner, and the accompanying photographs are both beautiful and realistic enough to assure me that my pitiful kitchen skills would be enough to help me achieve similar results.
I like that Britton emphasizes that she chooses fresh, whole, healthy foods that are beneficial on their own, without relying on tons of artificial products to cut corners or meet arbitrary caloric ratios. Although she is careful to stay away from labels that may isolate any potential pool of curious foodies, Britton does assert that the recipes are vegetarian -- and can easily be modified, for the most part, to fit the needs of those who are vegans or who are following a gluten free diet.
I'm thrilled to have found another plant based cookbook that is worth adding to my shelf, my kitchen, and also my coffee table, of course.
(I did receive a copy of MY NEW ROOTS for the purposes of providing an honest review. My opinions are completely my own and are not influenced by the manner in which the work was received.)
May 2, 2015
I first heard of Sarah Britton through her blog, "My New Roots", where I fell in love with a Thai inspired coconut soup she posted. Never mind that I drove my grocer crazy seeking fresh galangal root, which suddenly was hard to keep in stock (I suspect I wasn't the only one who read that post). The soup was a burst of flavors sliding across my palate. Luckily, I've now found a source for dried galangal and birds eye chiles, if needs be, so my grocer doesn't run when he sees me coming.
I'm terrible at keeping up with blogs, so it was with delight that I realized that Ms Britton had made a collection of her recipes and food thoughts into the My New Roots cookbook. The book is beautifully laid out, with mouthwatering photographs, and lots of text about the recipes, seasons, ingredients, and food itself. It's both a cookbook to read and a cookbook to use. I suspect that there may be some more ingredients that will make my grocer blanch when I ask for them, but that's part of trying new things. The layout of the book is by season, which has both advantages and disadvantages, as I live in an area that is more of a three-season climate, with a long growing season, so my sense of what's seasonal is different. Also, because each section has the full array of recipes for that season, you need to peruse all sections if you're looking specifics, such as desserts, or soups, etc. But, as I said, the recipes are scrumptious, the pictures gorgeous, and the palate divine, so it's a lovely journey. My New Roots really does present "inspired plant-based recipes for every season," and every palate.
Many thanks to Blogging for Books and the publisher for this copy of the book.
I'm terrible at keeping up with blogs, so it was with delight that I realized that Ms Britton had made a collection of her recipes and food thoughts into the My New Roots cookbook. The book is beautifully laid out, with mouthwatering photographs, and lots of text about the recipes, seasons, ingredients, and food itself. It's both a cookbook to read and a cookbook to use. I suspect that there may be some more ingredients that will make my grocer blanch when I ask for them, but that's part of trying new things. The layout of the book is by season, which has both advantages and disadvantages, as I live in an area that is more of a three-season climate, with a long growing season, so my sense of what's seasonal is different. Also, because each section has the full array of recipes for that season, you need to peruse all sections if you're looking specifics, such as desserts, or soups, etc. But, as I said, the recipes are scrumptious, the pictures gorgeous, and the palate divine, so it's a lovely journey. My New Roots really does present "inspired plant-based recipes for every season," and every palate.
Many thanks to Blogging for Books and the publisher for this copy of the book.
January 7, 2016
I am absolutely delighted by this new, beautiful cookbook from popular health blogger Sarah Britton! As an artsy cook, I was drawn to this book by its pleasing cover and design. The interior is full of lovely photographs depicting various dishes as well.
Published by Clarkson Potter, this book will not disappoint. In looks or quality of recipes.
As I read through the cookbook, I was surprised and delighted by the similarities I share with author Sarah Britton. I suppose you could call me a health nut. I am also a chef for our large family and delight in not only trying recipes from around the world but also inventing hundreds of my own dishes.
In the past several years I have become quite talented at producing a variety of extremely healthy dishes and delights. Although I don't usually need a cookbook, I am excited by ''My New Roots''....I think I will try more than 75% of the recipes in here! I will point out that I am not Vegan or Vegetarian yet I love recipes which fall into that category thus I will benefit greatly from using this cookbook.
I loved how the title referenced to how Sarah Britton changed from a normal city girl to a healthy cook and blogger. The cookbook includes her story, which I thought an interesting read.
So, to close: don't miss this beautiful hardcover cookbook from the ''queen bee of health blogs''
I received this book from the publisher in exchange for my honest review.
Published by Clarkson Potter, this book will not disappoint. In looks or quality of recipes.
As I read through the cookbook, I was surprised and delighted by the similarities I share with author Sarah Britton. I suppose you could call me a health nut. I am also a chef for our large family and delight in not only trying recipes from around the world but also inventing hundreds of my own dishes.
In the past several years I have become quite talented at producing a variety of extremely healthy dishes and delights. Although I don't usually need a cookbook, I am excited by ''My New Roots''....I think I will try more than 75% of the recipes in here! I will point out that I am not Vegan or Vegetarian yet I love recipes which fall into that category thus I will benefit greatly from using this cookbook.
I loved how the title referenced to how Sarah Britton changed from a normal city girl to a healthy cook and blogger. The cookbook includes her story, which I thought an interesting read.
So, to close: don't miss this beautiful hardcover cookbook from the ''queen bee of health blogs''
I received this book from the publisher in exchange for my honest review.
April 15, 2015
My New Roots is a stunning book of inventive recipes for a plant-based cuisine, written by an extremely talented and popular food writer, recipe developer and blogger.
The recipes are all vegetarian, many of them vegan and many gluten-free. This is a powerful collection of healing dishes that brim with liveliness. And they are truly inspired.
See my full review here - http://livinginthekitchenwithpuppies....
The recipes are all vegetarian, many of them vegan and many gluten-free. This is a powerful collection of healing dishes that brim with liveliness. And they are truly inspired.
See my full review here - http://livinginthekitchenwithpuppies....
August 1, 2015
B I think I'm burned out on "seasonal" cookbooks. I have a bunch (I would've loved this when I started my CSA three years ago) already, and a lot of the recipes require somewhat unusual ingredients. Vegan.
January 27, 2019
Other than a few unreal ingredients and vague measurements it is a good healthy cookbook with some intriguing recipes. Got a half dozen bookmarked
See above
Bookmarked several including coconut bacon! Good healthy food
Ten more words ten more words ten more words required
See above
Bookmarked several including coconut bacon! Good healthy food
Ten more words ten more words ten more words required
May 23, 2015
I wasn't a big fan of Britton's blog, and even though this cookbook is beautiful there is not one recipe in here I am interested in trying.
May 14, 2020
I'm not familiar with Sarah's blog, but I was pleasantly surprised to enjoy this cookbook as much as I did. I found 16 recipes that I'm excited to try, some of which include: carrot rhubarb muffins, grape salsa & banana bread granola.
This cookbook inspired me to add radishes to our diet and buckwheat (which I learned is actually not a grain but a seed) as well.
I appreciated her sharing her techniques for cooking dried legumes (something I want to do more of, instead of canned), soaking grains (again, something I have heard the benefits of but I haven't taken the time to try) and sprouting seeds.
This cookbook inspired me to add radishes to our diet and buckwheat (which I learned is actually not a grain but a seed) as well.
I appreciated her sharing her techniques for cooking dried legumes (something I want to do more of, instead of canned), soaking grains (again, something I have heard the benefits of but I haven't taken the time to try) and sprouting seeds.
July 2, 2018
This was an inspiring cookbook for me - there are a few recipes from this that have gone into my permanent rotation (the ultimate goal with any cookbook... that honestly doesn't happen that often).
My favorite, favorite, favorite: the Spring Pea Dip. So simple, but so delicious and good for you. Try it on sesame bread.
My favorite, favorite, favorite: the Spring Pea Dip. So simple, but so delicious and good for you. Try it on sesame bread.
May 24, 2019
One of the better entries in the food blog to cookbook genre. Britton doesn't take up too many pages with pointless storytelling, the photography is gorgeous and the recipes offer a lot of ideas for making whole-food substitutions in otherwise unhealthy menus. Obviously, I don't cook and eat this way all the time, but for the times that I want to, this is an excellent book.
August 29, 2017
My new favourite cook book I love love love the recipes, the photos and all the extra tips and extra bits of information. Anything I've cooked has not disappointed. Easy to follow and not laborious either.
February 14, 2018
3.5 Overall I liked it with some fun and interesting recipes. I did find her writing voice particularly annoying so I just avoided reading the intros, etc. and also didn't agree with several of the things she had to say, but that's the way it goes!
July 19, 2021
I lingered over this beautiful cookbook. The food styling and photography are gorgeous, and the recipes are interesting. This is the first cookbook I've gotten from the library this year that I will probably buy. The author includes helpful nutritional information and seasonal menu suggestions.
May 12, 2017
Meh. Too trendy for me; I am super sick of superfoods. I will file a few of these recipes away for a rainy day but, for the most part I found this forgettable.
July 22, 2017
I just love Sarah's recipes and this book is by far my favorite cook book. Everything is always delicious!
August 10, 2017
Great lentil salad recipe and chunky monkey ice cream
This entire review has been hidden because of spoilers.
March 12, 2018
I really enjoyed her blog, but this cookbook left me disappointed. Also, a few recipes are ineligible due to print image type errors (or a least the library edition I had was).
December 7, 2020
Beautiful, seasonal, hearty, and healthy! Would recommend.
December 18, 2020
Inspired recipes, allocated to the seasons in which ingredients are available. Worth reading.
April 15, 2021
Half weird, half brilliant recipes. Some of them seem accessible and reasonable, others are out there.
June 16, 2021
Really enjoyed this library book and would love to order my own copy.
September 16, 2022
Unfortunately the cover is misleading stating “inspired plant based“ recipes.
But some recipes contain egg,milk and other diary products. It should rather say vegetarian recipes.
But some recipes contain egg,milk and other diary products. It should rather say vegetarian recipes.
May 28, 2017
This is my favourite plant-based recipe book so far! The thing about Sarah Britton is she understands FLAVOUR, as in mouth-watering, murmur-'mm...'-on-the-first-mouthful type of flavour. Some of the recipes require unusual ingredients and a trip to your local healthfood shop and some take a little time to create but the meal on your plate will have been worth the effort. Her blog is fantastic too, and there are loads of free recipes there if you want to sample before you buy.
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