Learn to transform food into medicine with awareness, whole foods, and organic changes that will overhaul your diet one step at a time. Carly Knowles, a registered dietician nutritionist, is an able guide through this approachable collection of science and body wisdom. I was surprised by the depth contained in a average-sized cookbook.
Knowles knows her field and conveys a wealth of information clearly – without wasting anyone’s time or resources. She nimbly switches between teaching and coaching, and it often feels like she’s standing beside the reader, helping to thoughtfully guide them. Whether you want to know what nutrients each type of condiment offers your body, if you’re a Spring or Winter eating type, which food pyramid works for your eating style, where to nab more absorbent iron, or what produce is in season right now, The Nutritionist’s Kitchen covers every angle.
How this book changes things for me:
I used to lacto-ferment on my countertops, grow kefir grains, threw kombu into soups or pasta water, and brew my own yogurt. I gave all of that up in the early days of child-rearing when extra time was in short supply. Reading this, especially the third time through, I’m inspired to resume these habits and more.
Because it was difficult to see specific results, it was easy to leave the extra steps behind. But Knowles inspired me anew by showing the added health benefits of doing it myself – zero packaging, no nutrient loss in transfer, fresher probiotics. I’ll be starting my yogurt factory back up, first thing, then adding pickles. I’m also intrigued about trying another sea vegetable to help offset table salt and add umami to soups and pastas.
Recipes on My To-Make List:
- Lacto-ferments on page 106-107 are first up! These are anytime makes, with whatever veg is in season.
- Grilled Asparagus Salad (Spring) page 131
- Strawberry-Rhubarb Crisp (Spring) page 139 – nut topping looks amazing!
- Whole Wheat + Flax Tortillas (Summer) page 157
- Salmon en Papillote (Summer) page 159 – the kids love doing this parchment wrap with their choice of ingredients, anytime
- Rainbow Rolls (Summer) page 153
After reading through this list, I’m realizing that I might have a Spring or Summer eating style! Most of the recipes I flagged were from those sections, tho I can’t tell if that’s because I’m wishing those ingredients were in season right now. My mouth is watering for a fresh strawberry….
My Reading Notes:
- Approximately half of the book is learning about food and half is recipes or charts to help you substitute the right nutrients in their season
- Includes lots of different foods – animal protein, nuts, grains + tofu – all used sparingly sans guilt
- Doesn’t disparage any way of focused eating. Widens the lens on health needs so a reader can meet theirs without changing their label.
- Explores vitamins + colors of foods by what they give your body
- Pretty simple explanations of complex things – like why yogurt and lacto-ferments improve overall health
- Wish there were images of every recipe!
- The ingredient list by season, using author’s 3-day menu, is super long! I know health isn’t cheap, but starting right now, this would be quite pricey.
- Total nerdy food book – all the whys of eating good-for-you foods instead of ramming the vegetables down your throat
Who is this book written for?
I’d buy this book for a friend who loves to cook and wants to upgrade their level of nutritional information. Anyone ready to overhaul the way they eat to be both seasonal AND more in tune with their body’s physical needs would enjoy reading this. It’s highly informative and approachable.
$24.95 :: Shambala Press :: 2020 :: 272 pages :: paperback