Life in Balance: A Fresher Approach to Eating

Hay, Australia’s leading food editor, popular cookbook author (Fast, Fresh, Simple), and television chef (Basics to Brilliance), takes a “clean and lean” approach to cooking in this stylish, eye-popping take on the power of balanced eating. Hay uses vitamin-packed whole foods as the basis for over 115 nourishing recipes aimed at energizing the plate and home cooking. Many of the recipes are gluten-free. The power of greens is celebrated in refreshing parmesan- and pesto-topped green minestrone of peas, broad beans, and spinach. Thai-inspired green vegetable curry is accented with lime and coconut. Grain-focused dishes include smoky pumpkin, spelt, and feta salad dressed in pomegranate molasses; lean protein mains feature sashimi-grade tuna encrusted with nori and sesame seeds, and veal filet with anchovy mayonnaise. For sweet indulgences there are nutty power snacks and baked treats such as chili caramel popcorn clusters and coconut cupcakes. The dominant visuals are the full-page extreme close-ups of vibrant, fresh-from-mother-earth vegetables and grains; in contrast, the recipes, two or three per page in small print on colored and textured backgrounds, are challenging to read. There’s an alphabetical glossary of ingredients along with global measurement charts and key pantry basics. Hay’s balanced ”fresher approach to eating” reveals the benefits and beauty of eating across the spectrum of whole foods. (Sept.)