Cookbook Review: Wanderlust Find Your True Fork

There is no diet or approach to food that is right for everyone. The premise of this book is to create a guide for healthy and mindful food choices that can help you feel your best—to find your true fork! These approaches to food are expressed through the stories of exceptional chefs who have navigated their own personal journeys and have chosen a life dedicated to food and its incredible power to nourish us from inside out.

The chefs in this book let you have your cake and eat it, too. Food can be flavourful, healthful, and sustainable—all at once. You will make salads with hazelnuts and persimmons, Anchovy-Walnut Chimichurri, Kimchi Dumplings, Almond Flour Cake, and Savory Cauliflower Waffles.

Being conscious about what we put in our bodies is a cornerstone of living a balanced life, and with Wanderlust Find Your True Fork you can take that passion for healthy living off the mat and onto the plate.

Wanderlust Find Your True Fork: Journeys in Healthy, Delicious, and Ethical Eating is available at Amazon.com and Amazon.ca.


Endives Stuffed with Goat Cheese, Strawberries, and Walnuts

 

This is less of a recipe and more of a suggestion of how to put together an awesome, easy salad. Belgian endive leaves, spread out individually on a platter, act like little cups, catching the sliced strawberries, goat cheese, and toasted walnuts that are scattered over the top. Make sure to use a soft cheese, so that it crumbles easily, but feel free to try substituting any other nuts or fruit that you like.

Serves 6

4 large Belgian endive heads (about ½ pound), separated into individual leaves
3 ounces soft goat cheese
1 pint strawberries, sliced
¼ cup toasted chopped walnuts
¼ teaspoon flaky sea salt
4 teaspoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon finely chopped fresh basil leaves

Arrange the individual endive leaves on a platter. Crumble a bit of the cheese into each leaf and then add the strawberries and walnuts. Sprinkle the salt evenly over the top. Drizzle with the oil and honey and garnish with the basil.

Recipe reprinted with permission from Rodale Books.

 

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