Emma Bell attends Nettie Cronish and Cara Rosenbloom’s book launch for Nourish.
Toronto’s kitchen supply store, Nella Cucina, recently hosted the launch of a new cookbook, Nourish: Whole Food Recipes featuring Seeds, Nuts and Beans. Authored by vegetarian chef Nettie Cronish and registered dietitian Cara Rosenbloom, Nourish is a cookbook born of a mutual love, not only of food, but also of eating well. Relying on versatile vegetarian protein sources, the recipes in this book emphasize using underutilized and nutrient-dense ingredients to create everything from breakfast dishes (such as Amaranth Millet Porridge with Pistachio Seed Sprinkle) to entrees (think Crisped Halloumi with Za’atar Quinoa) as well as stews, side dishes, desserts and more.
Featuring wine poured by Cono Sur (Viognier and Bicicleta Pinot Noir), the launch event showcased some of the most beautiful and flavourful recipes from Nourish, including Thai Peanut Noodle Salad and the outstanding Beets with Spicy Goat Cheese and Pumpkin Seed Pralines, with all ingredients sourced from Metro.
Addressing the crowd, the authors’ chemistry with one another was clear. After meeting at a Women’s Culinary Network event six years ago, Rosenbloom and Cronish became fast friends and partnered with the vision of creating a cookbook that balanced a culinary perspective with evidence-based nutrition. “Our hope is that this book gets you into the kitchen to cook,” writes Rosenbloom in the book’s introduction. “These recipes use nutritious whole food ingredients. With every bite, you’re making better choices for a healthier lifestyle.” The cookbook’s recipes speak for themselves – whether searching for an alternative protein-based meal or for a snack or dessert with ramped-up nutrition, Nourish is sure to satisfy hungry herbivores and omnivores alike.