This cookbook from Martha Stewart alum Jess Damuck rides
high on crunchy California hippie vibes. Whole wheat baked goods (yikes), smoothies and salads rule this book, which we liked and disliked in almost equal measure.
Recipes mentioned in this episode:

Tuna, Avocado and Grapefruit with Seed Crackers (page 129)
Test Kitchen turmeric tonic (page 74)
Morning glory muffins (page 50)
Morning glory muffins (NYT)
Savory brown rice porridge with greens and soft egg (page 54)
Creamsicle smoothie (page 70)
Peach and burrata caprese with hot honey (page 176)
Crispy rice and salmon bowl with quick pickles and greens (page 111)
Sweet potato bread with miso tahini butter (page 240)
Whole wheat sesame challah (page 262)
Buckwheat brownies (page 244)
Simple Any-stone-fruit cake (page 254)
Marian Burros’ plum torte (NYT)
Black bean tostadas with avocado and crispy leeks (page 91)
Very good vegan chili (page 103)
Mushroom “carnitas” tacos with citrusy radish slaw (page 232)
Lemony kale salad with crispy chickpeas and avocado (page 183)


Join our Cookbook Club!

Our Instagram, @cookbookclubshow
E-mail us: [email protected]
Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
Our sponsor: Dropcloth Samplers
Cook along with us! Our next cookbook episode (airing 1/22/2025): My Kitchen Year: 136 Recipes that Saved my Life, by Ruth Reichl

Ver todos los episodios