When I started collecting photos for this post, I remembered why I love blogging so much. It forces me to pause, to look back at small moments and recognize each one for its greatness. Lately, I find a lot of these precious moments in the kitchen.
Cooking meals for my family has become a touchstone. A safe haven. A time for recharging and letting go of stress and worry. It’s a way to take care of myself by giving my brain a rest, while also taking care of my family by preparing nourishing meals for them. Working on Crazy Sexy Kitchen gave me the confidence, skills and ridiculously delicious recipes I needed to finally LOVE cooking. It’s a gift. It’s something that will enrich the rest of my life. And I hope it does the same for everyone who buys a copy.
While preparing for Hurricane Sandy, Crazy Sexy Kitchen came in quite handy. The cooking marathon began Friday and didn’t stop until the storm hit. I had planned on saving all of the meals for the storm, but we couldn’t resist and ended up having an unexpected dinner date by candlelight on Friday. Why not? I’d cooked up enough food for a family of ten already! We found some candle sticks and a couple beer bottles and voila! Homemade candelabras. The kiddo was asleep upstairs. Simon & Garfunkel played. It was a good night.
That evening, we savored the Chickpea & Root Veggie Tagine from Crazy Sexy Kitchen–one of my favorite recipes in the book. I had never tasted these flavors together before, but somehow they work–like magic. It’s so refreshing to discover dishes that are exciting and innovative while also accessible. I love the fresh herbs and whole spices used in this recipe (it’s so much fun grinding them in our coffee grinder, although I need to buy a new one just for spices!). I know I’ll be making this for my family for years to come.
I had some chickpeas left over from the Tagine, so I decided to make one of Steve’s favorites on Saturday–Save the Tuna Salad. This is a must-make for anyone transitioning to a plant-based diet…or anyone who wants a phenomenal sandwich. Audrey loves it too! And it takes less than 15 minutes to prepare. I like wrapping it up with avocado, tomato and greens.
And finally, what would a chilly fall weekend be without a big pot of Split Pea Soup & Kale Soup from Crazy Sexy Kitchen? This is the BEST split pea soup I’ve ever tasted and my husband agrees. The pepper makes it a little too spicy for my kiddo, so I’d probably set aside a portion of un-peppered soup for her in the future.
What has working on this cookbook over the past year taught me? You don’t have to count calories, plan obsessively, deprive yourself or break the bank to experience outstanding food and vibrant health. The blueprint for happiness in the kitchen is simple. Enrich your life with nourishing, delicious food. Create more joy and memories at your dinner table. And make your kitchen a retreat. Crazy Sexy Kitchen has helped me do all of those things and so much more. I think it’ll do the same to you, if you’re ready to welcome its recipes and education into your life.
P.S. Don’t miss the fantastic prizes we’ve put together for Crazy Sexy Kitchen readers! Also, if you haven’t seen it already, sit back and enjoy the mini-documentary book trailer. Hilarious and mouth-watering.