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Naturally, Delicious

Desserts: 100 Sweet But Not Sinful Treats

ebook
6 of 6 copies available
6 of 6 copies available
An “accessible collection of health-conscious desserts” from the sustainable-lifestyle expert, NBC host, and author of Naturally, Delicious (Publishers Weekly).
 
The Editor-in-Chief of Naturally, Danny Seo presents an exciting cookbook packed with approximately one hundred dessert and sweet treat recipes from the magazine that are organic, creative, and delicious.
 
Packed with real nutritional value, these sweets don’t skimp on taste: they are just as rich, just as creamy, just as enticing, just as sweet. Danny Seo proves once again that your daily indulgences can be healthy, eco-friendly, time efficient, sustainable, and, with these stellar desserts on display, more delicious than ever before.
 
There are vegan desserts, fruit-packed treats, and superfood-charged snacks made with healthy ingredients like dark chocolate, whole grains, nuts and nut butters, seeds, fruits, and even vegetables. With recipes like Parsnip Brown Butter Sugar Cookies; Root Vegetable Funfetti Cookies; Paleo Sweet Potato Monkey Bread; Crunchy-Good Cardamom Granola; Miso Caramel Popcorn; Oversized Blue Spirulina Marshmallows; Orange Quinoa Olive Oil Cake; and Winter Matcha Peppermint Patties, indulgent eating doesn’t mean you have to skip out on health.
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    • Publisher's Weekly

      August 3, 2020
      Seo, editor-in-chief of Naturally, compiles 100 desserts that have featured in the magazine in this accessible collection of health-conscious desserts. There are plenty of avocado recipes, such as a black forest–avocado mousse, and readers will find other veggies hiding in surprising places, such as chewy cauliflower black sesame cookies; eggplant fudge bars; and parsnip–brown butter sugar cookies. Seo riffs on mainstream favorites with offerings that include black cocoa Oreos with cauliflower crème, and almond flour Twix. Other entries offers brown rice crispy squares, no-bake coconut lime-bars, and spiced gingerbread cookies. Directions are concise, but perhaps too sparse for less-experienced bakers: for several of the cashew-based recipes, Seo doesn’t indicate whether cashews must be raw, roasted, or salted. Bakers with more experience may be familiar with some of the less common ingredients like black lava rock salt, collagen powder, and blue spirulina, but readers who don’t have them in their pantry are left on their own to find them, as Seo doesn’t provide a list of vendors. This creative book will appeal most to advanced bakers looking to indulge in healthier versions of their favorite sweets.

    • Publisher's Weekly

      June 6, 2016
      Seo, the founder and editor-in-chief of the magazine Naturally, admits that he hates to cook. But that’s not evident in this helpful and surprising cookbook. His recipes were developed with the Natural Gourmet Institute in New York City and designed to teach new techniques and ways to utilize ingredients in a time-saving yet appetizing manner. Though they’re healthy and natural, the offerings in this title are indulgently tempting, such as baked-peach French toast with berry-fig compote, Indian-inspired kamut stew, and crispy Parmesan cauliflower tots. Recipes are varied and seem uncomplicated, yet several have a laundry list of ingredients; shake-and-bake Ethiopian chicken and lentils, for instance, requires 23 items. Helpful bonuses, such as advice on how to “make rice like a pro” and how to juice watermelon rind to take advantage of its amino acids, are helpful and informative. Choosing natural food doesn’t preclude treats or snacks: nutty biscotti, carrot cake ice cream sandwiches, and mint-chocolate-chip cheesecake with spirulina are examples. Overall, this is an interesting approach to good-for-you food without sacrificing flavor and appeal. Photos. Agent: Lana Popovic, Chalberg & Sussman.

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  • OverDrive Read
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  • English

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