I am sorry to say that I had not heard of “About Life” till I read Vladia Cobrdova‘s wonderful cookbook, A Whole New Way to Eat.
Yes, it is yet another cookbook, however, this one has huge appeal as was revealed as I flipped through the pages in my usual fashion, in order to obtain an over-all impression. I found myself muttering “yum, yumm, yummm!” My partner asked, “what are you on about”?
I replied, “a cookbook reflecting healthy nutrition, and printing on white pages that I can see clearly” (although slightly smaller in font than I would choose for my older eyes), and clear, uncluttered presentation. I confess I find coloured background, as is the fashion in some cookbooks and some foody magazines, a distraction that makes it difficult to see and read let alone follow instructions.
I think I can be excused for being unfamiliar with About Life (now eight natural wholefood stores across Sydney and Melbourne) as I live far from both cities. However, I would love to visit one of their cafes next time I am in Sydney. It is wonderfully generous that the owners and author have included recipes that they actually serve in the café.
The introduction, for me, has a special appeal and I instantly related to seasonal ingredients, and, “since when did bread become evil, why is dairy suddenly on the nose for so many and, don’t get me started on fruit”.
I honed in on the recipes that were included as Paleo, not because I am a paleo fan as such but because the paleo diet is mentioned in the “The Sirt Food Diet”, by Aidan Goggins & Glen Matten. The authors of this book would definitely approve of the inclusion of sirt foods such as kale, turmeric, celery, cacao, green apples, matcha and olive oil to name a few, that are included in so many of Vladia’s tantalisingly delicious recipes.
Recipes cover every occasion; Breakfast, Drinks (yes those healthy ones), Dips and Spreads, Salads, Soups, Lunch, Dinner, Sides, Snacks and Sweets.
The photographic page presentation on every recipe is uncluttered, appealing and effective (even though the paper is not glossy but good quality). The information on the corresponding page starts with categories that may include vegetarian, gluten-free, dairy-free, paleo and/or raw. A neat little circle to one side gives “prep time and cooking time”.
This is followed by a personal note that sets the ‘scene’ for the recipe, how many it serves or how much it produces (love the about 1 ¼ cups on a jam recipe). After a clear ingredient list and instructions, each page is a “Note” that includes beneficial information. For example, “I use shredded coconut as a substitute for breadcrumbs. It adds a beautiful nutty crunch to the chicken”.
Because I do not have easy access to a whole food store this leads me to the only negative in the book and it is a personal one. Some ingredients such as liquid chlorophyll, black tahini baobab powder and/or spelt flour are not easily available. So for me, more substitutes for these types of ingredients would be a huge plus.
The section on Dips and Spreads deserves special mention. It has enthused me to make my own, as I used to do. Just a week ago I purchased an avocado and something dip from the supermarket. To say it was disappointing is an understatement. How fortuitous that this selection is delicious, nutritious and so easy. For example, Chia’zy Avocado Dip is shared straight from the Cafẻ.
What could be better than a Deconstructed Nourishing Sushi Bowl, Prawn Risotto with Broccoli Rice or Cauliflower Tabouleh for lunch! I also love the twist on that old favourite Macaroni Cheese.
The author provides the origin or inspiration of so many of her recipes such as Greek Lemon Chicken Farro & Wild Rocket as a choice for dinner. Macadamia Butter chicken and Black Rice are calling me from the pages of Dinner to be cooked.
The section on Sides also looks great and Mash 3 Ways adds to my variety of serving a very much established favourite. Like all good cookbooks, this one ends with Sweets. Adding maple syrup to Raw Rocky Road or Raw Caramel Slice sounds like an adventure.
The creative expertise of Vladia Cobrdova along with her background as a nutritionist make A Whole New Way to Eat a must have for every modern cook interested in the health and well-being of friends and family. It is available from Dymocks. Click here to learn more.