Whole Foods to Thrive Review
Author: Brendan Brazier
About the Book:
What impact do food choices have on your health? Have you ever been curious as to where your food came from, who grew it, and the path it took to get to your table? Have you every wondered how much of each natural resource was used to produce your food—in other words, the soil-to-table environmental cost? In Whole Foods to Thrive, Brendan Brazier clearly explains how nutrient-dense, plant-based foods are the best choice, not only for your health but also for the health and sustainability of the planet.
Versatile and packed with flavor, whole foods have an abundance of health benefits for those who want sustainable energy, high-quality sleep, physical strength, and mental sharpness. Whole Foods to Thrive builds upon Brendan’s stress-busting, energy-boosting approach to nutrition and food introduced in his acclaimed bestseller The Thrive Diet, and includes 200 delicious, easy-to-make, plant based recipes that are all allergen-free and contain no wheat, yeast, gluten, soy, dairy, or corn.
• Breakfast Cereals • Salads • Dressings, Dips, and Sauces • Soups and Sides • Burgers, Wraps, Pizza, and Rice Bowls• Cookies, Ice Cream, and Pies • Kale Chips and Nori Crisps• Energy Bars and Gels
Features recipes for dishes such as
- Gorilla Food Green Tacos
- Quinoa Falafels
- Indian-Spiced Lentil Hemp Burgers
- Maple Crispy Rice Treats.
Nutrition has always been a topic that interests me and I’m usually the first one to pick up a book about a new diet or way of eating. I’ve been slacking in my diet and would love to be able to clean it up a bit. Brendan Brazier’s new book was the kick in the pants I needed to get myself motivated again.
The first part of the book focuses on the science which I think is a very important part and should not be glossed over. I like to know the “why” and understand the reasons to make better food choices. In this book, the author talks about health and the benefit of eating well, but also on the environmental implications of what we eat. This was the first book that I have read in awhile that made me look at food in a broader way and how eating better improves not only my health but also the planet.
Chapter 5 “Nutrient-Dense Whole Foods to Thrive” gives you information on the different types of food included in the recipes. I’m glad that that the author included this chapter because there were a few items that I hadn’t heard of and were curious as to what they were. Take for instance Sacha Inchi, a green star-shaped fruit or Chia seeds, native to Peru; these were two foods that I was not aware of before.
The second part of the book was the fun stuff- recipes! I was a little intimidated looking at them because I wasn’t sure where I would find the ingredients. We live in a VERY SMALL town and our selection is limited (our town doesn’t even have traffic lights). I wanted to try a few recipes though so I found two that looked like I could get all the ingredients at my local grocery store.
The first recipe was the Chopped Garden Salad which is just your basic salad- romaine lettuce, carrots, celery, cucumber, sunflower seeds, and dressing of your choice. It also called for radishes and onion sprouts, but we had neither at my grocery store! I told you it was a pitiful selection. However, I make do with what I have and got chopping and mixing all the fresh veggies together in a bowl. Topped with a little Italian dressing and voila- a delicious, healthy salad.
The second recipe I made was Garlic Thyme Sweet Potato Oven Fries. Oh my! These are way better than any other sweet potato fry I’ve made in the past. All it takes is sweet potatoes, garlic, coconut oil (I actually had this already in my pantry!), basil, thyme, sea salt and coarsely chopped pumpkin seeds. I had to leave out the thyme and pumpkin seeds because they weren’t available at our store. It was so easy to make though and turned out perfectly. Let’s just say there’s no leftovers because they were devoured in one sitting. I’m definitely making this one again.
I’d like to stop at a natural food grocery store the next time we are in the city and see if I can find some of the other ingredients in the book. There’s a few other recipes that I want to try.
Want to try a recipe from the book?
Chocolate Almond Smoothie with Sacha Inchi Milk
Rich in protein and omega-3, this smoothie will keep you going for hours with sustainable, non-stimulating energy.
Time: 5 minutes • Makes about 3 ½ cups (2 large servings)
- 1 banana
- 2 fresh or presoaked dried dates
- 1 cup water
- 1 cup Sacha Inchi Milk (or chocolate variation) (see p. 126)
- ¼ cup almonds (or 2 tbsp raw almond butter)
- 1 tbsp ground flaxseed
- 1 tbsp hemp protein powder
- 1 tbsp roasted carob powder
In a blender, combine all ingredients and blend until smooth.
*I did not receive any financial compensation for this review, though I did receive a free book for evaluation purposes. This giveaway is not related to Facebook in any way. The opinions expressed are my own.*