Nutrition CHAMPS by Jill Nussinow [Book Review + Giveaway + Recipe]

CHAMPS cover

Did you know that March is National Nutrition Month? There’s always a reason to celebrate, even for us vegans. A new book release comes at the right time!

Jill Nussinow, MS, RD is known as “The Veggie Queen.” She’s a registered dietician, motivational speaker, author and educator who has introduced many to the benefits of whole foods, plant-based eating. Those who have been following her for some time know that she’s a proponent of pressure cooking. With a number of books published, Jill has truly been a force in proving that you can live a vibrant live on a plant-based, vegan diet. A testament to her work is her latest book, Nutrition CHAMPS: The Veggie Queen’s Guide to Eating and Cooking for Optimum Health Happiness, Energy and Vitality (Get the paperback at Amazon or the e-book at TheVeggieQueen.com)!

Nutrition CHAMPS is a collection of 200 recipes from chefs, cooks and authors, including Robin Robertson, Jason Wyrick, JL Fields, Victoria Moran and Jill herself. Many are very easy and take no time at all to prep and make.

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The book definitely sends the message that eating healthy is accessible and doesn’t have to be complicated. For instance, we made Jill’s Lemony Lentil and Potato Chowder, which took less 40 minutes to make, which includes prep time. It was so delicious. The lemon and mint were so refreshing with a nice kick from the cayenne pepper. The chowder was rich and filling from just everyday ingredients. We were impressed. It’s officially been added to our soup repertoire. 

The great thing about Nutrition CHAMPS is that the recipes are broken into 6 chapters, each for a letter in the word “CHAMPS” as follow:

C = Cruciferous vegetables
H = Herbs and spice
A = Alliums
M = Mushrooms
P = Pulses 
S = Seeds and Nuts

Each chapter gives you an idea of the ingredient highlights. The chowder we made can be found in Chapter 5: Pulses, which features peas, beans and lentils as the star ingredients. Jill teaches us about each category (chapter) of food, what foods we should consider and their benefits. It’s all about getting to know what you’re eating. We certainly can appreciate that!

What a great book to have! In addition to some of the popular chefs and cookbook authors you may know, there are a few bloggers (and friends) in there as well. So, what we’re getting is “real people” cooking and sharing! Nutrition CHAMPS is all about real cooking for all!

With that, we’re honored to be able to giveaway a couple of copies of the Nutrition CHAMPS e-book to 2 lucky readers of our blog. All you have to do is enter below. We’ll announce the winners on April 1, 2015! Good luck to everyone!

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Oh and here’s an added bonus! Remember that Lemony Lentil and Potato Chowder we mentioned? Here’s the recipes that Jill has been kind enough to let us to share with all of you!

 

Lemony Lentil and Potato Chowder
From Jill: "I love lentils and the red ones break down so nicely but unfortunately turn yellow when cooked. This is comfort food at its best. The lemon and mint also makes it incredibly refreshing and fresh tasting, something not always easy to do mid-winter."
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Ingredients
  1. 1 tablespoon olive oil, optional
  2. 1 medium onion, sliced
  3. 1 tablespoon minced garlic
  4. 1⁄4 teaspoon cayenne pepper
  5. 2 cups red lentils
  6. 6 cups vegetable broth
  7. 3 cups unpeeled diced potatoes (red look nice but any will work)
  8. 1 cup chopped greens like kale, mustard, chard, collards or sorrel
  9. 1 teaspoon lemon zest
  10. 4 tablespoons lemon juice
  11. 1⁄4 cup chopped mint
  12. Salt and freshly ground black pepper, to taste
Instructions
  1. Heat the oil, if using, over medium heat in a large stockpot. Add onion and sauté for 3–4 minutes until it begins to soften. Stir in the garlic and cayenne and cook for 1 minute more. Add the lentils, broth and potatoes. Bring the mixture to a boil, then reduce to a simmer.
  2. Simmer, covered, for about 25 minutes or until the lentils and potatoes are tender. Purée the mixture with a hand blender. Add the greens and cook 5 more minutes until they are wilted.
  3. Stir in the lemon zest and juice and the mint. Add salt and pepper, to taste.
Notes
  1. ©2105 Jill Nussinow, MS, RD, from Nutrition CHAMPS: The Veggie Queen's Guide to Eating and Cooking for Optimum Health Happiness, Energy and Vitality
  2. www.theveggiequeen.com
Adapted from Nutrition CHAMPS: The Veggie Queen's Guide to Eating and Cooking for Optimum Health Happiness, Energy and Vitality
The Food Duo http://thefoodduo.com/
We hope you enjoy! In the comments, let us know what kind of easy, healthy dishes you like to make!

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