Have you once again made good resolutions for 2021 and would like to put them into practice right away with healthy food – after all the festive meals and delicious sweets of the last few days? But it’s not always easy to reconcile healthy and good food. Vegetables out of water and the same salads over and over again usually don’t trigger many feelings of happiness. But there’s no reason to despair: luxurydefined, the online magazine of Christie’s International Real Estate, recommends here three cookbooks all about finding a healthy balance—with an extra serving of happiness.
My Pinewood Kitchen: A Southern Culinary Cure
by Mee McCormick
Wholesome recipes from My Pinewood Kitchen: A Southern Culinary Cure by Mee McCormick include this warming carrot ginger soup.
Mee McCormick is a rising Southern culinary and wellness innovator and restaurateur. She splits her time between Nashville and nearby Nunnelly, Tennessee—a tiny community in Hickman County. The latter is home to her biodynamic farm and restaurant Pinewood Kitchen & Mercantile.
East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing
by Meera Sodha
Mood-boosting Thai green curry with eggplant, zucchini, and mange-tout features in East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing by Meera Sodha, and is packed with nutrients.
Those who are new to plant-based eating often imagine bland meals and hankering for “proper” cuts of protein. With this cookbook, Meera Sodha, who writes about vegan cooking for the U.K.’s Guardian, is here to prove otherwise.
I Cook in Color: Bright Flavors from My Kitchen and Around the World
by Asha Gomez
Asha Gomez’s mango cardamom cake from I Cook in Color: Bright Flavors from My Kitchen and Around the World is a vibrant treat for those with a sweet tooth. Image: Evan Sung
A rainbow jumps from every page in Asha Gomez’s second cookbook. The mix of colors not only makes for beautiful dishes—it’s also good for our health. “We eat a wide variety of brightly colored foods,” she says. “It’s one of the best and easiest ways to make sure we get the nutrition we need.”
And last but not least, a little tip from the Wüst and Wüst magazine editorial team:
Flavor
by Yotam Ottolenghi
Recipe from Ottolenghi’s Cookbook Flavor
This book levels up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. You will discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and you’ll learn to identify the produce that has the innate ability to make dishes shine.
