Calling all fit and healthy foodies! If you’re always on the lookout for new cookbooks with delicious and healthy recipes, then you should check out Lorna Jane Clarkson’s new cookbook: NOURISH.
The NOURISH cookbook by Lorna Jane Clarkson has great nutrition advice and fantastic looking recipes! I am so excited to review the NOURISH cookbook before it has been released in America, and I’m sharing 3 awesome recipes from the book with you! Be prepared for LOTS of drool-worthy food photos 🙂 If you love these and want more, pre-order the cookbook on the Lorna Jane website.
Before we dive head first into the food, don’t forget to join the #LiveLoveNOURISH initiative with Lorna Jane Active and Fit Approach for your chance to win your own copy of the NOURISH cookbook and a $200 gift card to Lorna Jane!
Here are 3 of my favorite recipes from the NOURISH cookbook! Rather than re-printing the recipes into my own format, I wanted to give you screenshots of the recipes so you can see for yourself the awesome quality of the book, photographs, and illustrations. If you want printable versions of these recipes, let me know!
MNB Nut and Seed Bread
The first recipe I tried out was the Nut and seed bread. It is awesome! I haven’t had bread in months (literally), so this had to be my first choice! This bread is perfect for me! It’s low in grains (over half the ingredients are seeds and nuts), it’s egg and dairy free, plus it’s yeast free!
It’s hard to find good yeast-free bread recipes, so this recipe is a gem. This bread has loads of texture, and is quite filling, so 1 slice goes a long way! This is one of the best healthy bread recipes that I tried in a while, I love it!
Dairy free, egg free, yeast free
- 1 cup pumpkin seeds
- 0.5 cup sunflower seeds
- 2 Tablespoons sesame seeds
- 2 Tablespoons chia seeds
- 1 cup gluten free rolled oats
- 0.75 cup quinoa flakes
- 1 cup almonds
- 0.5 cup walnuts (I used hemp hearts)
- 1 teaspoon salt
- 1.75 cups warm water
- 2 Tablespoons coconut oil
- 1 Tablespoon honey
- 1 Tablespoon pumpkin seeds
- 1 Tablespoon sunflower seeds
- 1 Tablespoon chia seeds
Grease and line a 5x9-inch loaf pan with parchment paper, letting some of the parchment hang over the sides of the pan.
Process seeds, oats, quinoa, nuts, and salt in a food processor until coarsely chopped. Add the water, oil, and honey, and process again until just combined.
Spread mixture into the prepared loaf pan, sprinkle with the extra seeds (optional) and press down gently.
Cover loosely, let stand at room temperature for 3 hours or overnight. The mixture will thicken and firm up.
Preheat the oven to 350 degrees F.
Bake bread about 1 hour or until the bread sounds hollow when tapped with fingers. Cool bread in pan for about 15-20 minutes, then remove to cool completely on a wire rack before slicing.
Keep bread covered in the fridge for 3-4 days, or freeze slices, wrapped tightly in foil or plastic wrap, for up to 3 months.
I followed the recipe pretty closely, except that I replaced the walnuts with hemp hearts and I used white chia seeds instead of black since that’s what I had on hand. I let my batter rest for 3 hours, but I may try to let it rest for a full 24 hours next time to get the soaked-grain benefit.
The recipe doesn’t specify whether to use raw or roasted nuts, but if you choose roasted and salted nuts or seeds, use less salt or skip the salt altogether. I also used gluten-free oats in this bread since I’m gluten free and the recipe doesn’t specify which kind of oats.
Green Goddess Dressing
Next up: Green Goddess Dressing! I am a huge fan of green goddess dressing, so I had to make this. Plus, this recipe requires no vinegar which is a big plus for me since I have a yeast intolerance, which also means I don’t do well with anything fermented like vinegar.
I have never tried green goddess dressing with mint before, so I wasn’t sure how it would taste, but it was great! I would add garlic to this next time, and probably double the recipe. I did add a bit of water to it to help with blending in my NutriBullet, and it came out nice and creamy (different than the book’s photo, but still delicious!). My kids even loved this one 🙂
Vegan, paleo, gluten free; Free of dairy, eggs, soy, nuts (except coconut)
- 1 cup fresh mint leaves loosely packed
- 0.5 cup fresh flat leaf parsley leaves loosely packed
- 1 teaspoon lemon zest
- 1.5 Tablespoons fresh squeezed lemon juice
- 3 Tablespoons coconut oil
- salt and white pepper to taste
Blend or process all ingredients until all herbs are finely chopped, OR until the dressing is creamy looking.
Store in an airtight container for up to 3 days.
The last recipe (but certainly not the least!) is the Choc-Crunch Bananas. These were super yummy! Instead of nuts I used sunflower seeds, white chia seeds, and finely shredded coconut in mine so my kiddos could have them, too.
These were a big hit! I didn’t have cacao butter on hand and knew I wouldn’t be able to find any in my small town, so I replaced the cacao butter with equal parts coconut oil and natural palm oil. Perfect! I melted the oils and had to let them thicken a bit to get them to coat the bananas well.
One trick I used was chilling the banana halves while melting the cacao butter or coconut oil so when you dip them it thickens on the banana faster. These are dipped, chilled to set, then dipped again. So good!! Definitely worth making – my kids LOVED these (and so did I!).
Gluten free, vegan, paleo; Free of: dairy, eggs, soy, nuts (except coconut)
- 5 Tablespoons palm oil
- 5 Tablespoons coconut oil
- 2 Tablespoons cocoa powder
- 1 Tablespoon pure maple syrup
- 3 medium bananas
- popsicle sticks
- 1 teaspoon goji berries chopped
- 1 teaspoon shredded coconut toasted
- 1 teaspoon chia seeds
- 1 teaspoon sunflower seeds
In a small saucepan or in the microwave, melt together the palm oil and the coconut oil. Whisk in the cocoa powder and maple syrup until smooth.
Cut each banana in half, push popsicle sticks about 1 inch into the end of the banana.
- Dip part of the banana into the cocoa mixture, drain off excess, place on a parchment paper lined baking sheet, and freeze for about 5 minutes or until set.
Dip banana into cocoa mixture again, letting excess drain off. Then coat with toppings of your choice (seeds, goji berries, etc.). You can mix all the toppings together or keep them separate. Place on baking sheet again and freeze for another 5 minutes until set.
These bananas will keep in an airtight container in the freezer for up to 3 months.
Book recipes and excerpts reprinted with permission