When I first saw The China Study, it changed my life. It validated how and why I felt so good and put science behind it. When I read the book, it further confirmed with scientific studies the nearly unlimited benefits from a plant-based whole-foods diet. From healing diabetes, heart disease, obesity and removing prescription drugs, it is a beacon of hope! The forward by M.D. Thomas M. Campbell II further confirms this.
Plant-based living is not a new fad, but a lifestyle that works! In their latest cookbook The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table, Chef Del Sroufe shines bright bringing comforting classics to make your heart sing. His story resonates with me having family from Ohio and enjoying those very same American comfort foods growing up. He creates attainable meals without animal products, oil or sugar but you would never know it; they still taste comforting and full of flavor!
The book has great tips on how to engage your family and to begin informing your children at a young age, getting them involved with tips for each age range, and includes personal stories of how others have successfully implemented a plant-based lifestyle for the whole family.
Even if you don't have a family, who doesn't love classic comfort foods made healthy? I know that I do, the first thing I went to without hesitation was the Cream of Tomato Soup. Mines a touch darker due to the broth I used, here is how mine turned out, fantastic!!
Even if you don't have a family, who doesn't love classic comfort foods made healthy? I know that I do, the first thing I went to without hesitation was the Cream of Tomato Soup. Mines a touch darker due to the broth I used, here is how mine turned out, fantastic!!
Chef Del Sroufe uses a unique method to get it creamy, and I had to try it! With the first bite I was hit with instant flavor, it is soooo good! Tomato soup is a favorite in our home, and this was a new variety that was spot on and absolutely delicious!! Doesn't it look inviting? Chef Del Sroufe is kind enough to share this recipe so you can find out how he makes it so dreamy! See below.
PLUS as if that weren't enough, if you comment on this blog post or I see that you shared it (tagging helps) you will be entered to win a copy of this cookbook. One winner will be drawn Tuesday 5/30/2017 by 10 am PST, announced in the comment thread of this post and contacted privately to obtain shipping information, contest applies to US and Canada only.
PLUS as if that weren't enough, if you comment on this blog post or I see that you shared it (tagging helps) you will be entered to win a copy of this cookbook. One winner will be drawn Tuesday 5/30/2017 by 10 am PST, announced in the comment thread of this post and contacted privately to obtain shipping information, contest applies to US and Canada only.
Cream of Tomato Soup
When I was a kid, we almost always had cream of tomato soup with grilled cheese sandwiches. This is my healthy version of that popular canned soup.
Serves 6 to 8
1 medium yellow onion, diced
4 garlic cloves, minced
4 cups low-sodium vegetable broth
1 (28-ounce) can diced tomatoes, undrained
1 (12-ounce) bag frozen cauliflower or 2 cups fresh cauliflower florets
4 pitted dates (optional)
1 cup fresh basil leaves, shredded
Sea salt and black pepper
NOTE FOR THE COOK
When pureeing hot liquids in a countertop blender, remove the center of the blender lid and hold a dish towel firmly over the hole to catch the released steam. Start the blender on low and slowly increase the speed.
When I was a kid, we almost always had cream of tomato soup with grilled cheese sandwiches. This is my healthy version of that popular canned soup.
Serves 6 to 8
1 medium yellow onion, diced
4 garlic cloves, minced
4 cups low-sodium vegetable broth
1 (28-ounce) can diced tomatoes, undrained
1 (12-ounce) bag frozen cauliflower or 2 cups fresh cauliflower florets
4 pitted dates (optional)
1 cup fresh basil leaves, shredded
Sea salt and black pepper
- Sauté the onion in a large saucepan over medium heat until the onion turns translucent and starts to brown, about 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onion from sticking. Add the garlic and cook for another minute.
- Add the vegetable broth, diced tomatoes, cauliflower, and dates (if using); cover; and cook for 15 minutes. Add the basil, season with sea salt and black pepper to taste, and cook for another 5 minutes to marry the flavors.
- Puree the soup in batches in a blender or use an immersion blender to puree the soup right in the pot. Taste and adjust for salt and serve.
NOTE FOR THE COOK
When pureeing hot liquids in a countertop blender, remove the center of the blender lid and hold a dish towel firmly over the hole to catch the released steam. Start the blender on low and slowly increase the speed.
Credits: Recipe from The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table, Copyright © 2017 by Del Sroufe.
Additional credits:
Del Sroufe (Author), LeAnne Campbell (Editor), M.D. Thomas M. Campbell II (Foreword). Photographs copyright © Lindsay Dorka, 2017.
Reprinted by permission of the publisher, BenBella Books, Inc.
Available wherever books are sold. www.benbellabooks.com
Additional credits:
Del Sroufe (Author), LeAnne Campbell (Editor), M.D. Thomas M. Campbell II (Foreword). Photographs copyright © Lindsay Dorka, 2017.
Reprinted by permission of the publisher, BenBella Books, Inc.
Available wherever books are sold. www.benbellabooks.com
Chef has you covered in this new book with healthy doughnuts, Chorizo Hash, French Toast Casserole, Tater Tots, Caesar Salad, Sloppy Joes, Chili, Ramen, Casseroles and a mouthwatering dessert selection! I want to try the Living the Dream Brownies as a future treat!! A special thank you to BenBella Books, Inc. for including me in the review of this new cookbook, and a shoutout to Chef Del Sroufe for providing so many family favorites with a new healthy spin, for the research, time, recipe testing, tasting, and more + to everyone involved in bringing it to life!
With love and gratitude,
Christa
With love and gratitude,
Christa
