Christine Walermyer, the author of The Natural Vegan Kitchen, has an inspiring story to tell. When faced with the possibility of a double mastectomy in her twenties for a benign condition, she knew she had to find a different path to get results. While completely transforming her lifestyle and diet, she also beat the fibroids that had been taking over her body.
Her approach centers around a mostly macrobiotic diet, so if you’re interested in learning more about that type of diet this is a great book for you. She covers everything from breakfast, appetizers, soups, salad dressings and sauces, grains, beans, and even desserts! She also has a suggested reading list with a lot of great books on it.
There are a ton of great recipes in here – I can’t wait to try more of them! I made the Clear Noodle Salad a couple of weeks ago when it was warm outside. It was perfect warm-weather food! I love that she included so many different types of grains in her recipes!
My only complaint would be that a lot of the recipes call for ingredients that may be hard for some people to find. Kombu, a type of seaweed, is used in several recipes. Tempeh is also used a lot. I think these items are becoming easier to find, but can still be difficult for some. Of course, I think if you’re comfortable making substitutions in recipes you’ll do just fine!
This past week I made a Mediterranean Barley Salad. It was wonderful and hearty and full of great flavors! I did make a few substitutions – I used regular barley instead of pearl barley because I had it on hand. I also didn’t see any watercress at our grocery store, so I got a salad mix that used lots of peppery leaves and served the salad on top of the lettuce, instead of mixing it in. I also added a few sundried tomatoes since I had them on hand.
Mediterranean Barley Salad
- 3 1/2 C water
- 1 C pearl barley
- pinch sea salt
- 1 bunch fresh dill, minced (about 1 C)
- 1 C drained and quartered artichoke hearts
- 1 C chopped watercress
- 1/2 C pitted kalamata olives
- 2 T balsamic vinegar
- 1 T EVOO
- 1/4 tsp sea salt
To make the salad, put the water, barley, and salt in a medium saucepan and bring to a boil over medium-high heat. Decrease the heat to low, cover, and simmer for 1 hour, or until the barley is fluffy and tender. Transfer the barley to a large bowl to cool. When cool, add the dill, artichoke hearts, watercress, and olives.
To make the dressing, combine all ingredients in a small bowl and whisk until well blended. Pour over the barley mixture and gently toss until evenly distributed. Serve at room temperature or thoroughly chilled.
** I received a free copy of The Natural Vegan Kitchen for Review Purposes. All opinions expressed are my own.