Thomas Allen & Son sent me Slothilda and A Sloth’s Guide to Taking it Easy in exchange for an honest review. So here’s what I think. They say you should write what you know. Well let me tell you, I know a thing or two about being a sloth. That’s not to say I sit in a tree all day eating leaves REALLY, REALLY SLOWLY, but finishing a box of chocolates on the couch can take me an afternoon and that’s pretty much the same thing. Maybe being a sloth isn’t so bad. Maybe it’s even good! Especially coming into the holiday season when so many of us would be happier doing less. Today I’ve got two books that celebrate that sloth life — one with 20 tips on how to embrace your inner sluggard and CHILLAX and another about a relatable little sloth who really wants to succeed and grow but also really likes sleep and junk food and her phone, laptop and TV.
I’m not exactly a hard sell when it comes to all things pumpkin, so I was delighted when I heard Allison Day was working on a pumpkin-packed follow-up to her wonderful first cookbook, Whole Bowls. Purely Pumpkin: More Than 100 Seasonal Recipes to Share, Savor, and Warm Your Kitchen came out last week and it’s the most gorgeous ode to one versatile and nutritious fruit. There’s sweet and savoury pumpkin breakfasts, desserts and everything in between — think sharp cheddar, pumpkin, and pecan scones; vegan pumpkin, onion, and spinach lasagna with white bean ricotta; gingerbread pumpkin cheesecake with pecan oat crust; classic pumpkin pie (naturally!); and several better-for-you takes on the beloved pumpkin spice latte. Read on to learn a little more about the book, get Allison’s ah-MAZE-ing recipe for morning glory pumpkin muffins and enter for your chance to win a copy of the book.
It’s a fantastic year for plant-tastic cookbooks, and last week saw the debut of another: Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day, nutritionist, food stylist, photographer and creator of the award-winning blog Yummy Beet. These are wholesome, satisfying meals and desserts you can assemble as quickly or leisurely as time allows, preparing components in advance to have at the ready or building all at once like I did (and maybe nibbling as you go). Use Allison’s whole bowls formula to adapt the recipes to your taste and/or what you have on hand and discover the plant-iful pleasures to be had in a bowl brimming with flavour, colour and texture.