Friday, April 13, 2018

Lemons are a Girl's Best Friend: A Review

The bright yellow cover filled me with exuberance as I picked up Lemons are a Girl's Best Friend,by Janet Hayward. Filled with colorful illustrations, this delightful little book presents 30 different superfoods, with accompanying recipes. From almonds to fennel, the book covers a wide range of foods, many of which are easily obtainable at a typical grocery store. Each recipe section begins with a short description of the food being discussed and the health-boosting properties of that particular food. Two short, simple recipes follow which integrate that food. 


I really enjoyed paging through this book and thinking through which recipes I intend to try out, and I love that the book's compact size makes it easy to carry with me to the grocery store. I also appreciate that the recipes are so simple, each calling for only a few ingredients, because that makes healthy living much more approachable. This book is not bogged down in details, but it a good introduction to using superfoods in one's daily life. My biggest complaint about the book is that the section on cranberries only features recipes that use cranberry juice, and not whole cranberries. I buy bags of whole cranberries much more often than I buy cranberry juice, so I wish those particular recipes were different. Otherwise, this is a fun and useful book, and it has been a great addition to my kitchen!  

~I received a review copy courtesy of Blogging for Books. All opinions are my own. 

4 comments:

  1. Thanks for reviewing this! This looks like it would fit my needs at this point in life! I love simple + healthy recipes! Praying the library has it!

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    1. I hope you're able to get your hands on it-our library's website has a nifty little form you can fill out to request that they buy a book, so if they don't have this, you could always try that route!

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  2. How do you usually use the cranberries?
    We go through a lot of dried cranberries (both girls love snacking on them and I use them in baking), but I haven't used whole ones that much.

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    1. I usually just use them to make cranberry sauce (I love that stuff and refuse to only eat it on Thanksgiving!) or in scones-there's a recipe I used once that was a citrusy cranberry scone, if I remember correctly, and it was pretty good. Whole cranberries freeze really well in their original bags, so months ago when they were on a big sale at the store I picked some up and tossed in my freezer, and I intend to use them either for scones or to make homemade cranberry juice (since I love cranberry juice but I don't love how much sugar is in most of the varieties at the store).

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