Published in 2014
224 pages
Myra Goodman, with her husband Drew, founded Earthbound Farm on their 2 1/2-acre backyard in 1984. From an heirloom raspberry patch and roadside stand, Earthbound Farm has become the largest grower of organic produce in North America. As a passionate advocate for organic food and farming, Myra has appeared on dozens of television shows, including The Oprah Winfrey Show, Live with Regis and Kelly, and Good Morning America Health, and has been featured in many publications, including More, People, and Bon Appétit. She is the author of Food to Live By and The Earthbound Cook, and the inspiration behind Earthbound Farm’s farm-stand café. She and her husband live on their original farm in Carmel Valley, California.
Marea Goodman grew up on the farm where Earthbound Farm began, and learned to cook surrounded by an abundance of fresh organic produce. She graduated from University of California, Berkeley, with a degree in Spanish and Portuguese, and spent many happy months traveling throughout Central and South America. Her favorite country was Brazil, where she learned copious things to make with coconuts. One of Marea’s life’s passions is feeding her loved ones delicious and healthful food. She now lives in Oakland, California, and is an apprentice midwife.
What is this book about?
As environmentally healthful and thoughtful eaters pile on the vegetables and fruits and push animal protein off their plates, the desire for more recipes showcasing fresh produce has gone sky high.
So, who better than the folks at Earthbound Farm to deliver those vegetable-centric recipes? From their humble beginnings as a 2 1/2-acre raspberry field, Earthbound now grows and distributes organic produce nationally. Co-founder Myra Goodman and her daughter Marea are skillful home cooks, and the proximity to their fields of fresh vegetables and fruits made it easy to develop creative—and definitely delicious—dishes that are not only heavy on the produce, they just happen to be vegan!
Using the freshest ingredients and offering intriguing flavor combinations, these 100 plant-based recipes are completely free of meat or dairy. As you gain insight on organics and essential components like nuts and seeds, soy, and coconut, you’ll also learn about the practical and personal reasons to go vegan.
Taking you from breakfast and lunch to dinner and dessert with such satisfying delights as Quinoa Banana Skillet Bake, Slow Simmered Beans with Tuscan Kale, Thai Lettuce Rolls, and Very Chocolately Chocolate Brownies, Myra and Marea share their diverse and delicious collection of recipes. They excel in salads and Marea’s deliciously skewed Eccentric Caesar with its cashew and curry based dressing are just a taste of what’s to offer. Choosing a more plant-based diet was a simple choice for them and much too tempting to resist. Their goal? For you to enjoy and savor every single bite
