Ok… right from the get go here I’m gonna say that this new China Study All Star Collection cookbook is currently my FAVORITE cookbook sitting in my kitchen at this very moment.
I know that’s cutting right to the chase and leaving no room for suspicions of if I liked this cookbook or not, but truly… it’s THAT good that I just wanted to let you know right from the start.
With that being said, I’ll give you a little more details of WHY it’s my favorite and than you can enter to win your own copy down there at the bottom of this post.
Awhile back I had the opportunity to review The China Study Cookbook by Leanne Campbell. That was a great experience for me because I had just truly started gearing our eating to a more plant based diet, so all the great information and recipes I found in The China Study Cookbook were very helpful.
Now, Leanne Campbell, PhD, has gathered together some of the most influential and popular plant-based chefs to share their best dishes that follow the nutrition principles laid out in The China Study.
Included in on this project are some of my favorite chefs from blogs, cookbooks, and TV Shows. Chefs like Laura Theodore from The Jazzy Vegetarian, Lindsay Nixon from The Happy Herbivore, Dreena Burton from the PlantPoweredKitchen.com, and many more. It’s a goldmine of great plant-based recipes in one book!
Packed with 100’s of great recipes that cover just about every aspect of eating – from Breakfast to Dinner, Sides to Snacks, The China Study All-Star Collection is a MUST MUST have in your kitchen!
I’ve made quite a few meals already from this cookbook, but today I wanted to share with you my favorite so far.
It’s been a little warm down here in Florida already, so when the warm weather hits, I love to look for light, fresh meals to make. The Fanciful & Fresh Farmers Market Ceviche by Christina Ross hit the 100% mark on light and fresh. This dish was so good there were no leftovers!
Served with some grilled polenta with chimichuri sauce, this dish was AMAZING!
FANCIFUL & FRESH FARMERS’ MARKET CEVICHE
MAKES 4 SERVINGS RECIPE BY CHRISTINA ROSS
This bright and light ceviche features gorgeous summer vegetables that you are guaranteed to find all year round at your local grocery story and, depending on where you live, may even be lucky enough to grab all of these summer veggies from your local farmers’ market.
1 large heirloom tomato
1 large cucumber
1 small zucchini
5 cloves garlic, minced
1 Fresno pepper or red jalapeño (ripens red when left on vine)
3 limes, juiced
1 lemon, juiced
1/8 teaspoon crushed red pepper
1/4 teaspoon sea salt
1 teaspoon mango honey
1 ear corn, cut off the cob (about 1/2 cup), or
1/2 cup canned corn
4 stems spring onion
1/4 cup cilantro leaves
1. Dice the tomato, cucumber, zucchini, and avocado equally in size.
2. Cut corn from cob (no need to cook) or use 1/2 cup canned.
3. Set all the veggies into a shallow glass dish—a glass pie dish works great.
4. Peel and mince the garlic cloves. Deseed and mince the pepper.
5. In a small mixing bowl, add the minced garlic and pepper along with the lime juice,
lemon juice, sea salt, chili pepper flakes, and honey, then whisk until well mixed. Pour
mixture over the veggies in your glass dish.
6. Chop the spring onions and cilantro leaves, then add them to the veggie dish. Give
everything a good stir until well incorporated and serve.
7. For a fanciful presentation, garnish with lime curls. Serve on top of romaine or butter
lettuce leaves, wrapped in tortillas, or just grab a spoon and dig in.
Here’s your chance to win a copy of The China Study All Star Collection!
A BIG Thank you to BenBella books for allowing me to review this cookbook and hosting the giveaway!
** I received a copy of this book in exchange for my review. All thoughts and opinions are 100% all mine **