In addition to Heidi Swanson’s Super Natural Cooking, Sarah Britton’s My New Roots: Inspired Plant-Based Recipes for Every Season (2015) is another new addition to my cookbook collection. Britton’s book is full of gorgeous photos and, as the title suggests, inspired recipes. The two recipes depicted in this post, including this Green Galaxy Smoothie Bowl with Buckwheat Crispies, were the first two we attempted to make. Britton’s enthusiastic voice is really rather infectious, and I’m excited to discover all this book has to offer.
A new juicery recently opened near my home in Connecticut, and this smoothie bowl might have been taken straight from its kitchen. It is full of green goodness—avocado, spinach, rice milk, and a frozen banana—and topped with fresh fruit, chia seeds, and roasted buckwheat groats.
The second dish we made is featured on the cover of My New Roots: spring cabbage wraps with couscous, za’atar, and spicy tahini dressing.
We loved each crunchy bite of this fun meal, and our respect for cold suppers is quickly growing.
What’s more, I especially appreciate the incredibly simple za’atar recipe Britton includes here. Making my own za’atar mix used to intimidate me, but Britton’s recipe—made with toasted sesame seeds, ground sumac, dried thyme, and dried oregano—is a wonderful introduction to this everyday, Middle Eastern blend of spices.