Pure Food Cookbook is Here!

Posted on March 5, 2015

It feels surreal to think that I am actually an author with a cookbook. I have worked on the Pure Food Cookbook for three years and it has finally come to life! I feel proud and excited, but mostly I hope you all love it and that it enriches your life in some way. I met with many incredible editors in New York last week and the book has been getting some fantastic press in media like Examiner, Yahoo, am New York, and YouBeauty. I also had a chance to demonstrate one of my favorite recipes from the book on Hallmark’s Home and Family Show. I showed them how to make Avocado Pesto with Linguini and Fresh Tomatoes in four easy steps! Click here to watch the episode. If you are interested in learning more about the Pure Food Cookbook and want to preview some terrific sample recipes, please visit PureFoodCookbook.com.

Pure Food Featured Recipe: Asparagus with Tumeric-Spiced Almonds Turmeric is one of the world’s healthiest spices and has a neutral enough flavor that you can sprinkle it on just about anything. It is a spice that has been used in Indian and Asian cuisines for centuries, and recent studies have shown it to be effective in reducing inflammation, which is the precursor of many diseases. Turmeric is very high in antioxidants, ranking sixth among all spices and eighth among all foods. Its mildly bitter flavor combines wonderfully with agave and lemon juice. This dish is so hearty and beautiful that it can be served as a main course for lunch with crusty bread and olive oil and some cut-up fruit.

1 tablespoon grapeseed oil, plus more for pan
1 tablespoon agave nectar
1⁄8 teaspoon turmeric
1⁄4 teaspoon sea salt
Pinch of ground cumin
1⁄3 cup sliced almonds
1 pound asparagus, tough stems removed and cut into 3-inch pieces
1 tablespoon fresh lemon juice

1. Preheat the oven to 325°F. Grease a baking sheet with oil and set aside.

2. In a small bowl, combine the agave, turmeric, salt, and cumin. Add the almonds and stir gently to coat. Spread the almonds on the prepared baking sheet and bake until lightly golden, about 7 minutes. Set aside.

3. Heat the oil in a large heavy skillet set over medium heat. Add the asparagus and cook, stirring frequently, until just tender, about 5 minutes. Transfer the asparagus to a serving dish. Sprinkle with the lemon juice and then the almond mixture. Serve.