We Got An All Exclusive Peak Into “The Nourishing Village Cookbook”!
~ edited by Diana Cohen
The Body Enlightenment team is excited to share with you, an exclusive peak into this wonderful cookbook put together by Joanna Steven.
The Nourished Village eBook – a year of vegetarian, gluten free, soy free recipes your whole family will love! This isn’t another plant-based detox eBook for people who eat twice a day and are happy with a cup of watery smoothie. Not at all! This is a power packed, nutritious, and super tasty collection of recipes featuring a full breakfast, lunch, dinner, and a snack.
Peach Blueberry Protein Shake
~ Joanna Steven
This tasty shake is one of many smoothie recipes I hand picked for the Nourished Village cookbook. Peach and blueberries together make for a magical combination! I actually never thought of blending them together without other fruits until I tried a peach smoothie from Natalia KW’s wonderful book, Pure Pleasures. Mixed with hemp seeds, this smoothie will provide a punch of protein, iron, zinc, and other essential nutrients. Perfect for the whole family!
Ingredients:
- 5 small peaches
- 1 cup frozen blueberries
- 1/2 cup hemp seeds, or 1/4 cup chia gel (see recipe in the Nourished Village cookbook)
- 2 cups water
Directions:
Blend all and serve.
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Grain Free Granola Bars
~ Heather Pace
This is a completely grain free granola bar recipe that I really love. They store well in the freezer so I recommend making a double batch to keep some on hand at all times. This delicious bar is from the many snacks recipes included in the Nourished Village cookbook, a collection of kid-friendly recipes the whole family will love!
Ingredients:
(makes 15 bars)
- 1/3 cup maple syrup, honey, or agave
- 1/4 cup almond butter or peanut butter
- 1/4 cup melted coconut oil
- 3/4 cup blanched almond flour
- 3/4 cup shredded coconut
- 1/3 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup mini chocolate chips
- 1/4 cup hemp seeds
- 3 tablespoons sesame seeds
- 2 tablespoons chia seed, ground in a coffee grinder
Directions:
- Preheat an oven to 350F.
- In a bowl whisk together the maple syrup, nut butter, and coconut oil (allingredients need to be at least room temperature).
- Combine all dry ingredients together in a bowl.
- Add the dry to the wet ingredients and stir well to combine.
- Grease an 8×8” pan with coconut oil.
- Press the mixture into the pan.
- Bake for 20 – 24 minutes or until golden on the top.
- Cool and then
- Chill in the fridge for at least 4 hours before slicing.
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Butternut Coconut Ginger Soup
~ Heather Pace, adapted by Joanna Steven
Heather comes up with the most amazing recipes, which is why I asked her to contribute a menu exclusively designed for us at the Nourished Village. This recipe shared on one of her blogs, Universal Eater, is super easy to make and delicious. I always make a lot so I can freeze some to eat on busy days. Perfect for moms!
Ingredients:
(serves 2-3)
- 1 large onion, diced
- 1 tablespoon coconut oil
- 2 cloves garlic, chopped
- 1/2 tablespoon microplaned ginger, or more to taste
- 1/2 to 1 tablespoon red curry paste
- Salt, to taste
- 1 medium/large butternut squash (peeled and chopped)
- 4 cups water or stock, to cover the vegetables
- 1 can coconut milk
Directions:
- In a large pot, saute the onion in the oil until translucent.
- Add the garlic, ginger, curry paste, and salt. Saute for another few minutes.
- Add the remaining ingredients except for the coconut milk, bring to a boil and the simmer until the squash is soft.
- Add the coconut milk and puree the soup in batches in a blender or food processor.
- Thin with a bit of water if the soup is too thick.
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Joanna Steven is an Amazon best-selling author, and the founder of The Nourished Village, a nurturing community for moms and their families. She regularly shares kid-friendly vegetarian recipes on her blog, and interacts with other moms on her Facebook page and Twitter account.