Book Review: A Whole New Way To Eat
Vladia Corbrdova, of Australia's healthy food emporium About Life, recently launched her first book overflowing with fresh, and beautifully vibrant food.
A Whole New Way To Eat is a collection of nourishing, vibrant and delicious recipes that suitable for every age and lifestyle - veggie, gluten - free, dairy- free and more, it is destined to leave you smiling inside and out!
Think warming porridges, pancakes and eggs for brekkie to colourful salads, soups and deliciously satisfying dinners (GREEN PIZZZAAAAAA) packed with flavour and nutrients . AND there's my favourite RAW CARAMEL SLICE, need I say more...??
Is it 'Just Another Cookbook'?
The number of healthy cookbooks on the bookshelf's today is mind-blowing, but this is different - honestly! Featuring some of the most loved recipes from About Life Cafe's and many more., the mouth-watering photos alone will leave you hungry for more.
So, no, this isn't just another cookbook!
The recipes aren't just for one specific diet, there are recipes that include loads of diets together, with no restriction. You should feel nourished after eating this food, not guilty.
Where Can I Buy It?
And here's the piece de resistance....in my book anyway....
Raw Caramel Slice
Makes 12 Pieces
- 160g pitted dates
- 440g almond kernels
- 1/2 tsp natural vanilla extract
- 205g tahini
- 250ml maple syrup
- 125ml melted coconut oil
- 2 tsp natural vanilla extract
- 1 pinch salt
- 80g cacao powder
- 1 1/2 tbsp carob powder
- 250ml melted coconut oil
- 2 tbsp tinned coconut milk
To make the base, put all the ingredients into a blender with 2 tablespoons of water and blend until coarsely chopped. Turn the mixture into a lightly greased 34 x 24 cm baking tin and press down with the palm of your hand until the mixture covers the base of the tin in an even layer.
To make the caramel layer, combine all the ingredients in a bowl and stir until smooth. Pour into the tin over the base and freeze for 15 minutes or until set.
To make the topping, put all of the ingredients in a bowl and stir well until combined. pour into the tin over the caramel layer and return to the freezer for another 30 minutes or until set. Cut into 12 pieces.
This slice will keep for about 3 weeks in the fridge.
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