Naturally Nourished is the latest inventive vegetarian recipe book from Sarah Britton and I’m going to tell you a little about it and share with you the recipe for Fantastic Falafel Waffles.
Following the publication of My New Roots, one of the most common requests from her fans was for wholesome, nutrient-rich recipes that come together in a snap with ingredients found in your local shop rather than a speciality store. Sarah responded with Naturally Nourished, featuring 100 new recipes for inspired week night cooking.
About the author
Sarah Britton is the acclaimed holistic nutritionist, writer and photographer behind the cookbook My New Roots and the popular healthy foods blog of the same name, which won a 2014 Saveur “Best Food Blog” award.
Learn about Sarah and her food philosophy which is all about simplifying things in the kitchen and tackles food waste. I loved the way most recipes have a ‘rollover’ note, so if you cook a bit more of one ingredient you then use it in another recipe, that’s my kind of cooking.
Each chapter opens with a ‘3 ways’ recipe providing a base recipe that you can easily change, this is a great way for less confident cooks to start experimenting. Sarah also introduces the concept of building blocks with foundations of grains, legumes or vegetables, then using other ingredients to make it more interesting and give it some flair. This is another great technique which helps you to build your own meal ideas.
The book is divided into the following recipe chapters: Satisfying Soups; Sumptuous Salads; Nourishing Mains; Simple Sides and Small Plates; Savoury and Sweet Snacks.
Here are few of the recipes which really stood out for me
- 3 Ways Minestrone, Ginger-Lemon Split Pea Soup
- Grilled Caesar Salad, Ginger Pickled Carrot Lentil Salad
- Stuffed Sweet Potato 3 Ways, Fantastic Falafel Waffles (recipe below), Cool It Noodle Salad
- Roasted Radishes and Avocado, Baked Feta
- Stone Fruit Ginger Salsa, Carrot Cumin Firecrackers
- Coconut Cardamom Blueberry Snack Cake, Toasted Walnut Brownie Bites 3 Ways
Fantastic Falafel Waffles
- 400 g 14 oz dried chickpeas
- 3 tbsp freshly squeezed lemon juice or apple cider vinegar
- 115 g 4 oz gluten-free rolled oats
- 2 garlic cloves
- 15 g /1/2 oz chopped fresh leaf parsley
- 20 g g/3/4 oz chopped fresh coriander leaves and tender stems
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground cinnamon
- 2 tsp ground coriander
- 1 1/2 tsp fine sea salt
- 1 tsp freshly ground black pepper
- zest of a lemon
- Coconut oil for greasing the waffle iron
- 2 tbsp raw unsalted sesame seeds
- Finely sliced red onion
- 1/2 Avocado sliced
- 2 handfuls of your favourite sprouts
- Crushed chilli flakes
In a large bowl, cover the chickpeas with plenty of water and tablespoons of the lemon juice. Leave to soak for 24 hours, then drain and rinse them very well. Set aside.
In a food processor, pulse the oats until a roughly textured flour forms. Transfer the oat flour to a bowl and set aside,. Without cleaning the processor, add the garlic and pulse to very finely chop. Add the chickpeas, chopped herbs, spices, salt, pepper, lemon zest and the remaining tablespoon of lemon juice. Pulse until the chickpeas are very finely chopped but not pasty. Transfer the contents to a large mixing bowl.
Add the oat flour to the chickpea mixture and mix well, then add 4 tablespoons of water a spoonful at a time, stirring in between additions, until the dough holds together well when pressed.
Heat a waffle iron to medium-high and preheat the oven to 95C/ 200 F/lowest possible gas mark. Brush the iron with a little coconut oil. Divide the falafel dough into 10-12 equal portions, gently packing each portion so that it holds together well, especially around the edges.
Flatten out a portion and press it into the hot waffle iron with the back of a spatula, then lower the lid and cook the falafel until it is golden brown and crisp, anywhere from 5-10 minutes, depending on your iron.
Transfer the falafel from the waffle iron to a baking paper-lined baking sheet and keep it in the warm oven until ready to serve. Repeat with the remaining portions, brushing the iron with more coconut oil, if necessary.
While the waffles are cooking, heat a dry frying pan over a medium heat. Add the sesame seeds and toast, stirring frequently for 3-4 minutes, until fragrant and just beginning to pop. Remove from the heat.
Serve the hot falafel waffles with the *Spicy Lime Slaw, Harissa Tahini Sauce, toasted sesame seeds, red onion, avocado, sprouts, chilli flakes and anything else you fancy! *Harissa Tahini Sauce and Spicy Lime Slaw (recipes in Naturally Nourished)
Who is it for?
You don’t have to be a vegetarian to enjoy these super-delicious meal ideas, anyone who enjoys home cooked food is going to be inspired to try these recipes. It is ideal for people who love to cook but who don’t feel confident enough to create their own recipes as Sarah provides a step-by-step plan to help create simple and tasty meals, the 3 ways recipes are great for this too.
- One of the things I like about Naturally Nourished are the introductions to the recipes, Sarah provides more than just a recipe you feel you have a friend in the kitchen too.
- All the recipes are labelled for vegan, gluten-free, raw and grain-free making it easy to see which are suitable for your diet.
- The photographs are really mouthwatering and beautifully styled.
Not all the recipes have photographs which is a little bit disappointing, as I like to have a photo for every recipe.
I really like the Naturally Nourished style, the recipes are easy to follow and the additional information provided by Sarah makes every recipe an adventure full of possibilities and alternatives, just how I like it!
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