GREAT FOR GRETA

Greta Podleski and her equally delightful sister, Janet, are famous for having made the national bestselling cookbook Loonyspoons a household name. Other fun and funny-named books followed, all with a healthy twist.

Well, Greta — the blond sis — set out to create another cookbook, this one her own personal “labour of love” — a cookbook that she “wrote in my head for more than five years” before settling down and writing it all down.

The result is an absolutely gorgeous, inspiring cookbook, full of delicious ideas, bold recipe photos (one for each), tons of nutritional information — and such bon mots on how to make your own homemade almond milk.

Plus every single recipe comes with a cool how-to video, which you access from Podleski’s website, (or by scanning the QR code with your smartphone or tablet.)

“My dream was to create a cookbook that would inspire busy people to cook more often, get newbies and kids in the kitchen and make healthy eating easy, delicious and fun,” says Podleski, adding one of the greatest joys in life “is cooking for the people you love. I hope (to) motivate people to get back in the kitchen prepare meals together, instead of relying on takeout or food that comes from packages, boxes and bags.”

Podleski says “Yum & Yummer contains more glutenfree, dairy-free and vegan recipes than any of my previous cookbooks, plus good ol’ fashioned comfort foods with a healthy twist — recipes that will blow your mind but not your diet!”

Here’s a selection, along with the nutritional information for each recipe. The book’s now available for $34.95 where cookbooks are sold, or check the website — Yumyyummer.com. All we can say is you’ll find it — YUM!

CAULIFLOWER, CHICKPEA AND SWEET POTATO CURRY With Kale and Coconut Milk. Hands down, Podleski’s favourite vegan meal.

1 tbsp. (15mL) coconut oil or olive oil 1 cup (250mL) chopped onions 2 tsp. (10mL) minced garlic 4 cups (1L) small cauliflower florets 3 cups (750mL) peeled, cubed sweet potatoes 1 tbsp. (15mL) curry powder 1 tbsp. (15mL) grated fresh gingerroot 2 tsp. (10mL0 garam masala spice blend 1 tsp. (5mL) ground cumin 1 can (19 oz/540 mL) no-salt-added diced tomatoes (with liquid) 1 can (14 oz/398 mL) coconut milk (light or regular) 1 can (19 oz/540 mL) no-salt-added chickpeas, drained and rinsed 3 cups (750mL) loosely packed chopped fresh kale (or baby spinach) 2 tbsp. (30mL) minced fresh cilantro cooked quinoa or rice for serving (optional)

Heat coconut oil in a large soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add cauliflower and sweet potatoes. Cook and stir for 3 more minutes. Add curry powder, gingerroot, garam masala and cumin. Mix well. Add tomatoes with their liquid and coconut milk. Bring mixture to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Stir in chickpeas and kale. Mix well. Cover and simmer for 5 more minutes, or until cauliflower and sweet potatoes are tender and kale is wilted. Remove from heat. Stir in cilantro and serve hot over cooked rice, if using. Makes 4 to 6 servings Per serving (based on 6 servings): 267 calories, 8.7 g total fat (4 g saturated fat), 10 g protein, 39 g carbohydrate (10 g fibre, 10 g sugars), 0 mg cholesterol, 130 mg sodium

CHICKEN POTPIE CHOWDER “This creamy, dreamy hybrid is basically potpie filling in soup form.”

1 tbsp. (15mL) butter 1 cup (250mL) chopped onions 1 cup (250mL) diced celery 1 tsp. (5mL) minced garlic 21/2 cups (625mL) reducedsodium chicken broth 2 cups (500mL) peeled, cubed potatoes 11/2 tsp. (7mL) dried thyme 1/2 tsp. (2mL) poultry seasoning 1/2 tsp. (2mL) sea salt 1/4 tsp. (1mL) freshly ground black pepper 1 can (14 oz/398 mL) cream-style corn 1 cup (250mL) frozen peas and carrots 2 cups (500mL chopped cooked chicken breast 1 cup (250mL) half-andhalf (10%) cream 1 tbsp. (15mL) cornstarch 1 to 2 tbsp. (15-30mL) minced fresh parsley

In a large soup pot, melt butter over medium heat. Add onions, celery and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

Add broth, potatoes, thyme, poultry seasoning, salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 10 minutes. Add cream-style corn and peas and carrots. Simmer 5 more minutes. Stir in chopped chicken and mix well.

In a measuring cup, whisk together cream and cornstarch until smooth with no lumps. Add to chicken mixture in pot. Increase heat so chowder comes to a gentle simmer and begins to thicken. Stir often. Add parsley and serve hot. Makes about 10 cups Per cup: 148 calories, 5.1 g total fat (2.7 g saturated fat), 9.5 g protein, 17 g carbohydrate (2 g fibre, 3.8 g sugars), 32 mg cholesterol, 196 mg sodium.

CHOCOLATE AVOCADO PUDDING Chill for a couple of hours for utmost taste experience.

2 large ripe avocados, halved, pitted, flesh scooped out (about 2 cups/500mL) avocados) 6 tbsp. (90mL) unsweetened cocoa powder 5 tbsp. (75mL) pure maple syrup 1/4-1/3 cup (6075mL) milk (dairy, almond or coconut) Pinch fine sea salt

Place all ingredients into bowl of a food processor and whirl until perfectly smooth. You might want to add a bit more milk if pudding is too thick.

Taste and add more maple syrup, if desired.

Pudding is ready to eat immediately, but it tastes better when very cold. Chill at least 2 hours. Makes 4 servings Per serving: 246 calories, 16 g total fat (2.8 g saturated fat), 4 g protein, 30 g carbohydrate (9.4 g fibre, 17 g sugars), 0 mg cholesterol, 89 mg sodium.