{"product_id":"super-natural-every-day-isbn-9781580082778","title":"Super Natural Every Day","description":"\u003cp\u003eHEIDI SWANSON'S approach to cooking whole, natural foods has earned her a global readership. From her Northern California kitchen, she introduced us to a less-processed world of cooking and eating through her award-winning blog, 101 Cookbooks, and in her James Beard Award–nominated cookbook, \u003ci\u003eSuper Natural Cooking\u003c\/i\u003e, she taught us how to expand our pantries and integrate nutrient-rich superfoods into our diets.\u003cbr\u003e \u003cbr\u003eIn \u003ci\u003eSuper Natural Every Day\u003c\/i\u003e, Heidi helps us make nutritionally packed meals part of our daily repertoire by sharing a sumptuous collection of nearly 100 of her go-to recipes. These are the dishes that Heidi returns to again and again because they’re approachable, good for the body, and just plain delicious. This stylish cookbook is equal parts inspiration and instruction, showing us how to create a welcoming table filled with nourishing food for friends and family. \u003cbr\u003e \u003cbr\u003eThe seductively flavorful vegetarian recipes for breakfast, lunch, dinner, snacks, treats, and drinks are quick to the table but tasty enough to linger over. Grab a Millet Muffin or some flaky Yogurt Biscuits for breakfast on the go, or settle into a lazy Sunday morning with a stack of Multi-grain Pancakes and a steaming cup of Ginger Tea. A bowl of Summer Squash Soup or a couple of Chanterelle Tacos make for a light and healthy lunch, and for dinner, there’s Black Sesame Otsu, Pomegranate-Glazed Eggplant with Tempeh, or the aptly named Weeknight Curry. Heidi’s Rose Geranium Prosecco is the perfect start to a celebratory meal, and the Buttermilk Cake with fresh plums or Sweet Panzanella will satisfy even the most stubborn sweet tooth.\u003cbr\u003e \u003cbr\u003eGorgeously illustrated with over 100 photos that showcase the engaging rhythms of Heidi’s culinary life and travels, \u003ci\u003eSuper Natural Every Day\u003c\/i\u003e reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated natural foods lifestyle.\u003c\/p\u003e\u003ci\u003eintroduction\u003c\/i\u003e  •  1\u003cbr\u003eBreakfast  •  20\u003cbr\u003eLunch  •  54\u003cbr\u003eSnacks  •  100\u003cbr\u003eDinner  •  124\u003cbr\u003eDrinks  •  160\u003cbr\u003eTreats  •  178\u003cbr\u003eAccompaniments  •  206\u003cbr\u003e\u003ci\u003esources\u003c\/i\u003e  •  235\u003cbr\u003e\u003ci\u003eacknowledgments\u003c\/i\u003e  •  241\u003cbr\u003e\u003ci\u003eindex\u003c\/i\u003e  •  243\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e Best Seller\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Every Day Maybe, But Hardly Everyday...an unexpected winner in the  weeknight-warrior category.\"\u003cbr\u003e—NPR, 6\/5\/11\u003cbr\u003e\u003cbr\u003e\"Lovers of whole grains, local produce and farm fresh eggs, listen up. (Here's  looking at you, Northern California.) San Franciscan Heidi Swanson - of the acclaimed blog 101 Cookbooks and 2007  James Beard Award-nominated \"Super Natural Cooking\" - has brought us \"Super  Natural Every Day: Well-Loved Recipes From My Natural Foods Kitchen,\" a paean to  natural foods.\"\u003cbr\u003e—San Francisco Chronicle, 5\/22\/11\u003cbr\u003e\u003cbr\u003e\"It's an inspiring book, and one that I'm cooking out of quite a bit. If  you love grains, noodles, and fresh vegetables, as well as Heidi's famous and  lovely blog, do check this out.  You won't regret it.\"\u003cbr\u003e—TheKitchn.com, 5\/17\/11 \u003cbr\u003e\u003cbr\u003e“When it comes  to our modern approach to eating right, there's no better way to discover how  delicious \"dieting\" can be.” \u003cbr\u003e—BA Daily, Bonappetit.com, 5\/11\/11\u003cbr\u003e\u003cbr\u003e\"Whether you’re a vegetarian, a “Meatless Monday” convert or just trying to eat more healthy, wholesome foods, Heidi’s recipes will be valuable additions to your every day meals.\"\u003cbr\u003e—Devour The Blog, Cooking Channel, 4\/5\/11\u003cbr\u003e\u003cbr\u003e\"The author of \u003ci\u003eSuper Natural Cooking\u003c\/i\u003e and the blog 101 Cookbooks, Swanson offers a glimpse into her favorite everyday recipes. A huge and often preachy proponent of the buy organic\/local\/seasonal movement, she focuses on whole, natural foods including whole grains, whole grain flours, and fresh produce--ingredients that are seasonal and minimally processed. Recipes run the gamut from breakfast through desserts and include healthier variations of familiar favorites including crepes made with rye flour and ginger cookies with dried apricots and shaved chocolate. Lunch offerings include unique and palatable dishes such as kale salad with toasted coconut and sesame oil, and chanterelle tacos. Dinner recipes such as chickpea stew made with saffron, black pepper tempeh and weeknight curry made with tofu are big on flavor. Swanson spends several pages detailing her pantry staples including oils and fats, grains, and flours to guide those unfamiliar with key ingredients. For those looking to incorporate more healthful ingredients into their diet, Swanson offers a welcome variety of appetizing recipes that are easy enough to prepare on busy weeknights and sure to appeal. (Apr.)\"\u003cbr\u003e—Publishers Weekly, 4\/4\/11\u003cbr\u003e\u003cbr\u003e“It is easy on the eyes, a good read and full of recipes that had me itching to cook. It is rare that a book can do all three things, but when it does- you know it is a keeper.”\u003cbr\u003e—Lottie + Doof, 4\/1\/11\u003cbr\u003e\u003cbr\u003e“Swanson is the Deborah Madison for the digital age. Her cooking is earthy but approachable - she made grains fashionable again - and she swaths it all in stylish photos shot in the natural, grey light of her hometown San Francisco.”\u003cbr\u003e—Say100, Food with Amanda Hesser, 2\/23\/11\u003cbr\u003e\u003cbr\u003e“Expect plenty of interest in Super Natural Every Day, Heidi Swanson's follow-up to Super Natural Cooking. The book features more thoughtful, interesting meatless recipes along the lines of the ones that have made Swanson's blog, 101cookbooks.com, so popular.”\u003cbr\u003e—Publishers Weekly, Spring 2011 Announcements: Top 10 Cookbooks, 1\/24\/11\u003cbr\u003e\u003cbr\u003e“This looks like fabulous companion to Swanson’s earlier \u003ci\u003eSuper Natural Cooking \u003c\/i\u003ewith new riffs on old faves, and plenty of fresh ideas, too.”\u003cbr\u003e—Publishers Weekly, 10 Cookbooks to Watch in 2011, 1\/10\/11\u003cbr\u003e\u003cbr\u003e“It's like this love child of Martha Stewart and Plenty. Brilliant,  really!”\u003cbr\u003e—Deborah Madison\u003cbr\u003e\u003cbr\u003e“Heidi Swanson is one of the most original voices in cookery today. No other writer combines luscious, fresh, wholesome, and completely enticing food so well. Honeyed manouri, quinoa patties, membrillo cake—I want to cook everything!” \u003cbr\u003e—Yotam Ottolenghi, author of \u003ci\u003ePlenty\u003c\/i\u003e\u003cbr\u003e\u003ci\u003e \u003c\/i\u003e\u003cbr\u003e“To open \u003ci\u003eSuper Natural Every Day\u003c\/i\u003e is to want to read it through and then cook like mad. Heidi’s food is simple, warm, and nourishing, the kind of food you want every day.” \u003cbr\u003e—Dorie Greenspan, author of \u003ci\u003eAround My French Table\u003c\/i\u003e \u003cbr\u003e \u003cbr\u003e“Heidi’s food is nourishing and soulful. What makes her food so appealing is her ability to create flavorful, healthy, and satisfying recipes. Heidi makes food that I want to eat.” \u003cbr\u003e—Kim Boyce, author of \u003ci\u003eGood to the Grain\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“Heidi Swanson’s newest book is bewitching, clever, and outstanding in every way. It is far more than a gathering of tasty, health-oriented recipes. Every page is bursting with fresh ideas, new kitchen concepts, and inspired ingredient pairings. I know I’ll be turning to it again and again.” \u003cbr\u003e—Melissa Clark, \u003ci\u003eNew York Times\u003c\/i\u003e food columnist and author of \u003ci\u003eIn the Kitchen with a Good Appetite\u003c\/i\u003e\u003cb\u003eHeidi Swanson\u003c\/b\u003e is the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eSuper Natural Cooking\u003c\/i\u003e, \u003ci\u003eSuper Natural Every Day\u003c\/i\u003e, and \u003ci\u003eNear \u0026amp; Far\u003c\/i\u003e, as well as a photographer, website publisher, and shop curator. She is a two-time James Beard Award winner and was named one of the 100 greatest home cooks of all time by Epicurious. She has been featured in \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eVegetarian Times\u003c\/i\u003e, \u003ci\u003eCherry Bombe\u003c\/i\u003e, \u003ci\u003eBritish Journal of Photography\u003c\/i\u003e, and the \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, and on Food52. She lives in Los Angeles.\u003cb\u003eINTRODUCTION\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eI\u003c\/b\u003e LIVE IN A MODEST SIX-ROOM FLAT with twelve-foot ceilings on the second floor of a Victorian apartment in the middle of San Francisco. And by “middle” I mean that if you threw a dart at the center of a map of this city, you’d likely hit my house. My street dead-ends into an east-sloping neighborhood park, and when you stand at the front window you can watch a parade of pugs and pinschers, big kids on dirt bikes and small kids on scooters, dealers, joggers, and the occasional flute player go by. There are times when two girls set up a music stand in the shade and practice trombone. \u003cbr\u003e\u003cbr\u003eSan Francisco is a vibrant city that punctuates the top of a fist-shaped peninsula, contained on one side by the Pacific Ocean and flanked by its namesake bay on the other two. It is where the North American continent jets out of the sea in dramatic fashion before rumbling east. I’ve lived within a short drive of this coastline nearly all my life, and at the right moment, on the right day, in the right spot, there is no more inspiring place to explore.\u003cbr\u003e\u003cbr\u003eWithin reasonable walking distance of my front door, you’ll find plenty to eat and drink—paneer-stuffed \u003ci\u003ekati\u003c\/i\u003e rolls, freshly baked walnut levain, Neapolitan-inspired thin-crust pizzas, and egg sandwiches served on English muffins fresh from the oven. There is a teashop pouring silver needle, \u003ci\u003egyokuro\u003c\/i\u003e, and monkey-picked oolong teas nearby. And as far as coffee goes, I often walk to one of the two coffee shops roasting beans on their premises. There is a boisterous bar worth braving just up the block with dozens of Belgian ales, IPAs, stouts, and hefeweizens on tap. And when I’m in the mood for something more low-key, the beer shop in the other direction has a similarly impressive selection in bottles I can take home.\u003cbr\u003e\u003cbr\u003eThere must be two dozen places to buy groceries. Some are chains; many are independently owned and small in scale. On any given afternoon I might stumble upon a box of purple rice grown by a workers’ co-op in Thailand on a shelf just a few feet from a jewel-toned jar of locally produced bergamot marmalade. Or, farm-fresh eggs a few hours old across the aisle from hand-harvested Mendocino nori. The farmers’ markets? There’s one nearly every day of the week, and choosing which to go to depends on how far I feel like walking.\u003cbr\u003e\u003cbr\u003eBut as exciting as urban living is, I often feel the pull of quieter realms. Drive an hour from where I am right now, and you might find yourself in the midst of a redwood grove, or standing on a bluff overlooking the Pacific Ocean, or making snowballs at the summit of one of the neighboring peaks. There have been mornings in late spring when I’ve found myself traveling through wildflower-lined highways in west Marin County, poppies spilling from the ditches to flood the black asphalt. Farther inland, in the summertime, you’ll find endless stretches of golden hills punctuated by the craggy silhouettes of old oak trees. In these moments, there are few places I’d rather call home.\u003cbr\u003e\u003cbr\u003eI live here with my boyfriend, Wayne, and it’s against this backdrop that I cook each day. The markets, shops, and restaurants define the palette of ingredients I reach for; they influence the flavors I crave. The hills and vistas, blooming flowers, and candy-colored houses—they shape my overall aesthetic sensibility and inspire me to highlight the natural essence of each of the ingredients I choose to use.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSuper Natural Every Day\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eThis book is a glimpse into my everyday cooking, with the hope that some of what inspires me will inspire you as well. \u003cbr\u003e\u003cbr\u003eI resisted the urge to include over-the-top, special-occasion productions. I left out recipes requiring all day Saturday and on into Sunday to prepare, and skipped the ones with six different components. Instead, I kept a simple notebook over the past couple years of my favorite everyday preparations—ones I revisit often. The recipes are rooted in whole and natural foods, typically feature a handful of seasonal ingredients, offer some inkling of nutritional balance, and (broadly speaking) come together with minimal effort.\u003cbr\u003e\u003cbr\u003eFor those of you with \u003ci\u003eSuper Natural Cooking\u003c\/i\u003e, consider this a companion volume. Many of the building blocks I outlined in that book are put into practice here. Simply put—here are real foods and good ingredients made into dishes that are nourishing and worth eating and sharing.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eNatural Foods\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eIf you peek inside my kitchen cupboards you’ll probably notice I prefer my rice brown, red, purple, or black; and that I keep a spectrum of golden honeys close at hand. You’ll see soba noodles are allocated a good amount of real estate in the cabinets to the right of the stove, and heirloom beans have taken over 2 feet of shelf space on the left. You might (rightly) suspect my favorite section at the grocery store are the bins containing grains, dried beans, and flour. \u003cbr\u003e\u003cbr\u003eI tend to cook with whole, natural foods—whole grains, whole grain flours, minimally processed sweeteners, and fresh produce—ingredients that are as seasonal and nutritionally intact as possible. I’d be misleading you if I said I don’t look forward to moments when I happen upon something new and special: a raw, vanilla-scented Fair Trade Certified cane sugar from the Philippines, or giant, golden salt grains from the Menai Strait in Wales. Those sorts of ingredients aside, a good portion of the food I buy is grown or produced locally. I find local ingredients taste better and often have a glow and vitality you don’t see in ingredients that have traveled long distances, particularly when you are talking about produce or perishables. And while I run the risk of sounding a bit preachy, supporting good ingredients grown or produced by people who care about our health and the health of our environment is something about which I feel strongly.\u003cbr\u003e\u003cbr\u003eSome of you might be confused by the term “natural foods.” It is used in many different contexts, and it means different things to different people. By “natural foods,” I mean ingredients that are straight from the plant or animal. Or that are made with as little processing and as few added flavorings, stabilizers, and preservatives as possible, keeping nutrients and original flavors intact. For example, wheat berries ground into flour, grated coconut pressed into coconut milk, cream paddled into butter, or chopped tomatoes simmered into tomato sauce. For me, focusing on natural ingredients also means doing my best to avoid genetically modified and chemically fertilized crops, as well as dairy products that come from cows treated with growth hormones. I want each meal I eat to deliver as much nutritional punch as possible, and focusing on a range of real, minimally processed foods is the way I go about it. \u003cbr\u003e\u003cbr\u003eI occasionally use unbleached all-purpose flour or white sugar, usually in baked goods, when using 100 percent whole grain flours (or less refined sugars) doesn’t quite deliver the results I want. For those of you who bake strictly with whole grain flours, I try to make note of what you can expect from using 100 percent whole grain flours in those recipes. \u003cbr\u003e\u003cbr\u003eThis is as good a place as any to mention that I’m vegetarian, and have been for a long time now. I’m happy to do what I can to leave a lighter environmental footprint on our planet, and I have enjoyed the challenge of shifting my way of cooking and eating to be lower on the food chain. For me, this means being vegetarian, buying a good percentage of my ingredients from local producers, and seeking out sustainably produced ingredients. That being said, it’s each individual’s own personal journey to work toward a way of eating that works for them. Many people seem to be looking for ways to incorporate more meatless meals into their repertoire for a whole host of reasons, and I’m happy to try to provide a bit of inspiration. Many of the recipes in this book, particularly the main dishes, welcome substitutions, and I encourage you to use some of the ideas as starting points. Go from there based on what is available in your area, or what your family likes to eat. \u003cbr\u003eI think it’s also worth mentioning that while I try to shop, cook, and eat mindfully, I also do my best to remember why I was drawn into the kitchen in the first place—the punch of garlic hitting me in the face after being dropped into a hot pan, the perfume of chocolate wafting from room to room when a cake is in the oven, the explosion of color I discover every time I slice into a blood orange, or the pleasure of sharing a simple meal I’ve prepared with a group of friends or family. These are the sorts of things that get me excited to cook each day, and I do my best to let them inspire my time in the kitchen before all else.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eMy Everyday Pantry\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eWhile my everyday cooking is most often dictated by seasonal produce, I need to keep a supporting cast of ingredients on hand so I can put that produce to work in a variety of ways. I went into a lot of detail about the minutiae of individual ingredients (and some of their nutritional benefits) in \u003ci\u003eSuper Natural Cooking\u003c\/i\u003e—specifically, how to build a natural foods pantry. Instead of repeating that here, I thought I’d open my cupboards, look to my shelves and fridge, and tell you about what you are likely to find in my kitchen on a day like today. \u003cbr\u003e\u003cbr\u003eBefore we get started, just a few notes. I’m not going to call out “organic” in every instance throughout this book. I suspect that would get tedious and turn off some of you. What I will say is that I care about supporting producers and farmers who are using sustainable farming methods. Many of those are certified organic; some of them aren’t certified, but are farming using organic practices. I read a report that over 160 million pounds of pesticides were sprayed in California in 2008, a statistic I find heartbreaking. I know we can do better, and I try to vote for that change with my grocery dollars. I buy dairy products from farmers who pasture-graze their growth hormone–free cows and I purchase eggs from farmers who keep small flocks of pastured hens. This is in part because I want to support the people providing these ingredients, and in part because I don’t want to be in a supermarket at some point without a choice in the matter.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eOILS AND FATS\u003c\/b\u003e I cook with a variety of oils and fats, and pick and choose which to use after considering a few things. Each fat and oil has its own flavor, scent, and mouthfeel—I think about how each of those elements might affect what I’m cooking. I look for cooking oils and fats made from good ingredients, which have been naturally pressed or produced without stripping them of their personality. Avoiding oils that have been processed with solvents, deodorizers, or heated to damaging temperatures is important. Then, once in my kitchen, I think about how each cooking oil stands up to heat differently, and take that into consideration, too.\u003cbr\u003e\u003cbr\u003eI keep a few \u003cb\u003eextra-virgin olive oils\u003c\/b\u003e on hand. Of those, I typically have one that could be considered my day-to-day olive oil. I use this to sauté, roast, make sauces, and form the base of a variety of dressings and vinaigrettes. The other extra-virgin olive oils are more special (and costly), and I think about them as finishing oils. Some are spicy, some are grassy, but they’re all better enjoyed drizzled over soups, stews, or salads just before serving.\u003cbr\u003e\u003cbr\u003eI like to cook and bake with butter, sometimes clarified, sometimes browned. You can make clarified butter yourself (see page 224) or buy it. Making it yourself is more economical. It has full, rich flavor and a substantially higher smoke point than olive oil. Certain curries really come to life when you use it to start things off, and you can combine it in a pan alongside olive oil to give the olive oil more range. I like to use \u003cb\u003ebrown butter\u003c\/b\u003e (see page 225) in baking or for drizzling, as well as plain butter, both salted and unsalted.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eExtra-virgin coconut oil\u003c\/b\u003e is fun to experiment with, although its assertive coconut scent limits what I use it for. It’s great for baking, and you can sometimes replace all, or a portion, of the butter in a recipe with coconut oil. I use it in the early stages of some Thai-style curries, and in just about any cooking that has coconut milk in it.\u003cbr\u003e\u003cbr\u003eI use little whispers of \u003cb\u003etoasted sesame oil\u003c\/b\u003e in my cooking, but it can be devastatingly overpowering. To say I’m judicious with it is an understatement.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCold-pressed nut oils\u003c\/b\u003e are nice to have on hand, particularly in the fall and winter when the weather cools and heartier meals are in order. I look for cold-pressed, artisan pistachio oils, toasted pumpkin seed oils, hazelnut oils, as well as walnut oils. They should smell like an intense version of the nut or seed from which they were pressed. I don’t cook with the nut oils per se, but use them in various nut-based purees, dressings, and \u003ci\u003epicadas\u003c\/i\u003e. Gentle heat helps to release their scent, and they shine drizzled over dishes like warm farro salads and just-out-of-the oven casseroles. Buy nut oils in small containers when you can, and store them in the refrigerator if they aren’t in high rotation in the kitchen. They tend to go rancid in a flash and are expensive to replace.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eQUICK-COOKING GRAINS Quinoa, bulgur wheat, millet,\u003c\/b\u003e and \u003cb\u003erolled oats\u003c\/b\u003e are popular around here. There are other quick-cooking grains, but these are the ones I use most often. Whole-wheat couscous, a tiny grain-shaped pasta, is great for quick salads and for stuffing vegetables like tomatoes or zucchini. You can find many of these, in organic versions, in the bin section of natural foods stores, and they tend to be very inexpensive.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eLONGER-COOKING GRAINS\u003c\/b\u003e I keep a range of \u003cb\u003ewhole grain rices\u003c\/b\u003e on hand, as well as \u003cb\u003efarro, barley, wheat berries,\u003c\/b\u003e and \u003cb\u003erye berries\u003c\/b\u003e. I think many people miss out on cooking with the larger grains because of the perception that they take forever to cook. This is only partly true. If you plan ahead a bit, it’s nearly effortless. So, for example, I’ll cook up a pot of farro on a Sunday afternoon, use it in that night’s dinner, reserve some for use throughout the week, and freeze the rest. If you were to glance in my freezer, you’d find bags of frozen brown rice, farro, and wheat berries. I might use the wheat berries in a soup tonight, the brown rice in a stir-fry tomorrow, and the farro in a tart filling sometime later in the week. Again, most of these are available, in organic \u003cbr\u003eversions, in the bin section for just a couple dollars a pound. Farro tends to be pricier, but well worth it.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eFLOURS\u003c\/b\u003e I counted twenty-two different flours at the natural food store the other day—a number that is both exciting and overwhelming. I use a small subset of those flours in my day-to-day cooking. I use a lot of \u003cb\u003ewhole wheat pastry flour\u003c\/b\u003e and \u003cb\u003espelt flour\u003c\/b\u003e for baking. Both are capable of creating beautiful, tender baked goods. I do keep a bit of unbleached all-purpose flour around because, as I’ve mentioned before, there are times, particularly in certain baked goods, when I’ve found that using a percentage of all-purpose flour makes for a much better end result. If I need a bit more structure and less tenderness from a dough, I use \u003cb\u003ewhite whole wheat flour\u003c\/b\u003e, which is higher in gluten-forming protein—good for pizza dough and certain breads. Beyond that, I rotate through a number of what I consider supporting flours. I love \u003cb\u003erye flour\u003c\/b\u003e for it’s rustic color and subtle sweetness and \u003cb\u003equinoa flour\u003c\/b\u003e for its nutritional profile and grassiness. I love to experiment with homemade multigrain flour blends. For example, I use \u003cb\u003eoat flour\u003c\/b\u003e, rye flour, and whole wheat pastry flour in my Multigrain Pancakes (page 31).\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSWEETENERS\u003c\/b\u003e I’ve come across dozens of sweeteners produced by small producers over the past few years. The thing I find striking is how no two are alike. The Japanese rock sugar I found in Tokyo couldn’t be more different from the golden-hued natural cane sugar I use regularly, which is moist with heavy notes of vanilla and molasses. The Pohutukawa honey I tasted in New Zealand is an entirely different beast from the dark, smoky mango blossom honey Big Tree Farms harvests in Java. I keep a rotation of various sugars, honeys, and syrups on hand, preferring the ones that are minimally refined. Compared to white sugar, their flavor profiles are more interesting, and they can impart a depth and complexity to a recipe you can’t get otherwise. In my sweetener collection right now is a number of \u003cb\u003ehoneys, brown rice syrup,\u003c\/b\u003e a few bottles of \u003cb\u003emaple syrup,\u003c\/b\u003e numerous natural \u003cb\u003ecane sugars,\u003c\/b\u003e and \u003cb\u003eunsulphured molasses\u003c\/b\u003e. \u003cbr\u003e\u003cbr\u003eThere is a huge variety of granulated sugars available. They cover the color spectrum from blinding white to deep coffee brown. Broadly speaking, white sugars are more processed than dark—although there are certainly highly processed “false” brown sugars out there. Because there isn’t much standardization with regard to labeling, finding a whole sugar can be confusing. Look for words like \u003ci\u003eunrefined\u003c\/i\u003e, \u003ci\u003eraw\u003c\/i\u003e, \u003ci\u003enatural\u003c\/i\u003e, and \u003ci\u003ewhole\u003c\/i\u003e; seek out a fine grain (comparable to standard white or brown sugar); and opt for dark over light when it comes to color. I’ve listed a few of my favorite brands in the Sources section (page 235). \u003cbr\u003e\u003cbr\u003eThe least processed and most whole granulated cane sugar available is dehydrated cane juice, but it often has an irregular consistency and dryness that keeps me from using it more often. My favorite substitute for white sugar is \u003cb\u003efine-grain natural cane sugar\u003c\/b\u003e, a minimally processed, fragrant, “real” brown sugar that tastes of vanilla with a deep kiss of molasses. I call for it in a number of the recipes in this book. \u003cbr\u003e\u003cbr\u003eIf you are having a hard time finding a comparable dark brown sugar, you can substitute any light brown sugar or light muscovado sugar in these recipes. Just be sure to buy a fine-grain sugar and sift out any lumps. There are also lots of fine-grain white sugars available that are labeled as natural cane sugar. These won’t break the recipes, but they won’t give you the exact results you are after, either. If you buy white sugar, look for a sustainably produced organic variety; there are a number that are widely distributed now. \u003cbr\u003e \u003cbr\u003e\u003cb\u003eNOODLES AND PASTA\u003c\/b\u003e I pick up a variety of dried noodles when I’m out and about. I use buckwheat-based \u003cb\u003esoba noodles\u003c\/b\u003e quite often, and beyond that, a variety of Italian pastas. Tiny, rice-shaped \u003cb\u003ewhole wheat orzo\u003c\/b\u003e is fun. If you don’t think using 100 percent whole wheat pasta is going to fly with your family, try a 50\/50 blend of regular and whole grain pasta for starters. It takes a bit of experimenting to find brands of whole grain noodles that aren’t overly heavy or texturally “off.” Despite labeling, some noodles are made with 100 percent whole grain flours; others are blends of whole grain flours and wheat flour (not whole wheat flour). Make a note of the ones you like, and then taste your way through that family of noodles. You’ll get a sense over time of where on the whole grain noodle spectrum you like to be.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eLENTILS, SPLIT PEAS, AND THE LITTLEST BEANS\u003c\/b\u003e I keep my pantry well stocked with a variety of lentils and split peas. They are relatively quick cooking, nutritious, protein-packed, and perfect for use in soups, stews, veggie burgers, dips, and salads. I have a particular fondness for \u003cb\u003eyellow split peas, tiny black Beluga lentils, lentils du Puy,\u003c\/b\u003e and green split peas. All of these are pretty good about holding their shape as long as you don’t overcook them. I’m also going to throw \u003cb\u003emung beans\u003c\/b\u003e in here. I use them quite a lot; and unlike the heirloom beans I talk about on page 11, there is no need to soak them before cooking. Affordable, filling, bulging with protein, they provide a great backbone to any number of meals. \u003cbr\u003e\u003cbr\u003eI store each type of dried pulse or bean in a separate large glass Weck jar so I can see when I need to replenish the supply. Be sure to carefully pick over any lentils, beans, or grains before using them—little pebbles and dirt clots often can be found.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eDRIED BEANS\u003c\/b\u003e A quick glance in the cupboard directly to the right of my stove reveals bags of dried beans—lots of them: \u003cb\u003ebaby garbanzos, Christmas limas, flageolets, Sangre de Toro, Rosa de Castilla,\u003c\/b\u003e and \u003cb\u003erunner cannellini\u003c\/b\u003e to name a few. Roughly once a week I’ll put a pound of them in a large water-filled pot to soak overnight. When I have time the following day, I cook them while I’m doing other things around the house. The specifics are outlined on page 215. It couldn’t be simpler. \u003cbr\u003e\u003cbr\u003eI like to get to know each individual type of bean, and when I’m trying a new one, I prepare it simply so I can acquaint myself with its unique flavor, texture, and personality. This helps me develop a sense of what I might do the next time to highlight the uniqueness of the bean. Some beans are thin-skinned, some are thick, some lend themselves to a pureed soup, while some are better whole. Or, as I mentioned in \u003ci\u003eSuper Natural Cooking\u003c\/i\u003e, one bean might pair with an assertive broth or sauce, while another might be perfect on its own with a drizzling of olive oil and a dusting of grated cheese. I drain and freeze leftover beans, flat, in a plastic freezer bag once they’ve cooled. They can go straight from the freezer into a hot pan on a whim. \u003cbr\u003e \u003cbr\u003e\u003cb\u003eNUTS AND SEEDS\u003c\/b\u003e A peek into the nuts and seed drawer in my refrigerator uncovers \u003cb\u003ewalnuts, hazelnuts, pepitas, sunflower seeds, pecans, poppy seeds, Marcona and regular almonds, pine nuts,\u003c\/b\u003e and both \u003cb\u003ewhite and black sesame seeds\u003c\/b\u003e. The flavors, the crunch factor, the uses are endless. I like to use them whole, chopped, pureed with other ingredients into sauces, or ground into nut flours for baking.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSPICES, SPICE BLENDS, AND MUSTARDS\u003c\/b\u003e My spice drawer is the one section of my kitchen I’m powerless to keep under control. I keep a mad collection of \u003cb\u003ecurry powders\u003c\/b\u003e and \u003cb\u003espice blends\u003c\/b\u003e from various travels, as well as little jars of single herbs and spices. People always ask me if I have a favorite curry powder or brand, and the short answer is, there are many I like, but I’m loyal to none. Part of the fun is tasting through spices and various spice combinations, making note of what you like best. \u003cbr\u003e\u003cbr\u003eWhile I like to make \u003cb\u003ecurry pastes\u003c\/b\u003e from scratch on occasion, I also keep a variety of \u003cb\u003ecurry pastes\u003c\/b\u003e in the refrigerator. They come in handy not only for on-the-fly curry pots, but also for boosts of flavor in everything from frittatas and scrambled eggs to asparagus or potato soup. \u003cbr\u003e\u003cbr\u003eEdging out the curry pastes are the \u003cb\u003emustards\u003c\/b\u003e, mainly Dijon-style mustards—some I make (see page 209), others I buy. You’ll see both smooth and grainy mustards get a lot of play in the recipes in this book.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSALT AND PEPPER\u003c\/b\u003e You’ll likely notice I don’t automatically season every one of my recipes with salt and pepper. Occasionally, the black pepper is missing. I like black pepper in some preparations, particularly in egg dishes or as a way to counterbalance a savory-sweet sauce—for example in the Black Pepper Tempeh (page 141). But other times I find it can be overpowering, and sometimes even harsh. I tend to prefer \u003cb\u003ered pepper flakes\u003c\/b\u003e or \u003cb\u003ered chile powders\u003c\/b\u003e in much, but not all, of my cooking. When you do use black pepper, be sure to freshly grind it.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSOY SAUCE, SHOYU, TAMARI\u003c\/b\u003e Each of these ingredients brings rich, salty depth and umami to food. While much","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46301800890597,"sku":"NP9781580082778","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781580082778.jpg?v=1767737563","url":"https:\/\/k12savings.com\/products\/super-natural-every-day-isbn-9781580082778","provider":"K12savings","version":"1.0","type":"link"}