Recipe Round-Up: The Oh She Glows Cookbook

I had a passing familiarity with Angela Liddon's Oh She Glows blog, but being that I prefer to cook from cookbooks, I hadn't made anything from it. Then The Oh She Glows Cookbook came out, and I was finally introduced to Angela's amazing recipes, right on my table. I really like this book, and you can see some of the other things I have made from it here.

Apple Pie Oatmeal: This recipe says it serves one, and one serve is actually quite a filling amount. The apple flavour comes from chopped apple and unsweetened apple sauce (I used slightly less applesauce because that was all I had). The recipe says to cut the apple into 1 inch pieces, but that seemed too big for me, so I cut it into 1 cm pieces, which worked great. I also used almonds instead of walnuts for garnish, because I am not a huge walnut fan. This was a satisfying, not too sweet start to the day.
Rating: :)



Glowing Mojo-ito Green Monster: This book has several smoothie recipes. This is a refreshing drink, excellent for post-bikram yoga hydration. It uses frozen watermelon, coconut water, apple, avocado, lime, mint, and spinach. It also calls for some ice cubes, but I just used extra frozen watermelon. I also always make sure to chill my apples before adding them to a smoothie, I like everything nice and cold!
Rating; :)



Cheerful Chocolate Smoothie: This really is more like a chocolate milkshake in flavour, which makes it a fun start to the day or any time snack. The original recipe uses avocado for the creaminess, though I took the option to use a frozen banana.
Rating: :)



Velvety Pumpkin Pie Smoothie: I had some leftover tinned pumpkin kicking about, so I took the chance to make this. Tinned pumpkin is not something that you can just buy in the grocery store here, I have to get it from specialty shops. To be honest, I prefer the flavour of butternut to the flavour of the pumpkin in the cans, but this had a nice mix of spices and sweeteners, as well as a frozen banana and some oats, which helped smooth out the taste. I got one large glass from this smoothie. I did not take the option to top it with whipped coconut cream, for obvious reasons, but you could if you were into that sort of thing.
Rating: :)



Perfected Chickpea Salad Sandwich: I love a chickpea salad, I want to make them all! This one was nice and creamy (you can make your own mayo, but I used Vegenaise), with celery, green onion (I just used one small one, rather than three), and dill pickle (though I used a scoop of gerkhin relish, which was what I had on hand). I left out the capsicum. It says that you can add dill as option, but for me dill is never optional. I enjoyed this two ways - one as a salad, but also in a salad bowl with some leafy greens, celery sticks, tomato, cucumber, and an extra dollop of mayo.
Rating: :)





Indian Lentil-Cauliflower Soup: This book has some lovely soup recipes. This one is packed full of red lentils, cauliflower, spinach, and sweet potato, and I added some peas as well. It comes together easily, and we got three big servings out of it.
Rating: :)



10-Spice Vegetable Soup with Cashew Cream: This makes a lot of soup! It is full of onion, carrots, sweet potato, celery, tomatoes, spinach, and chickpeas. The 10-spice blend is another recipe in the book, which is easy to make. Though technically mine is 9-spice as I left out the cayenne. The cashew cream is mixed into it before simmering.
Rating: :)



Eat Your Greens Detox Soup: I didn't make this for any sort of detox purposes, I have a liver for that. But after a heavy week of eating out, I was craving something a little lighter and full of vegetables. Onion, mushrooms, carrots, broccoli, and kale are the vegetables (I know, only two of them are green), with some lovely spices as well. I topped mine with some shredded nori as suggested, and a squeeze of lemon juice.
Rating: :)



Sweet Potato & Black Bean Enchiladas with Avocado-Cilantro Cream Sauce: I had a hodgepodge of leftover tortillas and wraps of different sizes, so my enchiladas were a little eccentric, but they worked well. This recipe makes enough to fill five regular sized enchiladas, which is an odd number, but so be it. I left out the capsicum and the chili in this recipe, using a little bit extra sweet potato (about 600g). The enchilada sauce is a 5-minute recipe also from the book that comes together very easily, though actually took me about 10 minutes to make. I cut down the chili in that as well. The avocado cream is lovely, I love all things avocado! I served it with some baby spinach and cauliflower on the side.
Rating: Enchiladas :), Enchilada Sauce :)



Cute Kitty Photo of the Post



Behold the magnificent belleh floof!