Cookbook review: Naturally Nourished by Sarah Britton

Sometimes when faced with food options, we have to choose between good and evil. In Sarah Britton's new book, Naturally Nourished, Healthy Delicious Meals Made from Everyday Ingredients, you don't have to choose. I have made many of the recipes from this vegetarian book and have been impressed with each one.

Britton is a holistic nutritionist and a 2014 Saveur Magazine winner of best food blog (special diets category) for "My New Roots," also the name of her first book. She  is known for her healthful plant-based recipes accompanied by her own gorgeous photography. The focus of Naturally Nourished is healthful and budget-friendly food that uses accessible ingredients.

Chapters include soups, salads, mains, sides and small plates, and savory and smart snacks, all vegetarian, and many with vegan and gluten-free options. I made the cashew corn chowder with chipotle oil and the coconut zinger black bean soup, both satisfying and tasty. The black bean soup could easily be a meal in itself. Coconut-quinoa coleslaw with minty tahini dressing made a delicious lunch one day, as did the bright lemony raw beet and quinoa salad with dill and olives. Kale, mushrooms, and walnuts with Pecorino was an earthy, crunchy dinner with the salty snap of the cheese. The suggested soft-boiled egg transformed the dish into a perfect brunch the next day.

Unexpectedly, the simple recipe of grilled asparagus with lemony goat cheese cream became my obsession. The "lemon-kissed goat cheese cream" is sublime and could be used as a dressing or sauce on just about anything; it hits every note and would be a lovely addition to any spring celebration.

Britton shows us in Naturally Nourished there is no need to compromise anything for healthful, flavorful, accessible food. The recipes are crave-worthy, even if you're not a vegetarian.