There is so much to love about Sara Forte’s recently published book: The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share.

Bowl and Spoon by Sara Forte

Like her blog (and her first book), Bowl and Spoon is filled with recipes that celebrate beautiful, nourishing produce, and is sumptuously photographed by her husband, Hugh Forte. Sara’s warm and wise words are a joy to read, as always.

I really adore the premise of Bowl and Spoon. In Sara’s words: “food in a bowl has an aesthetic gentleness to it that feels stark on a plate- ingredients nestled within each other, tangled to make most sense as a sum of their parts.” With recipes for “Morning Bowls”, “Side Bowls”, “Big Bowls”, “Sweet Bowls”, and “Dressings and Sauces”, this book is meant to inspire colorful, wholesome meals. The food is stunning but it’s not fussy; Sara is all about practicality.

I had a hard time deciding what to make, but in honor of it finally feeling like spring around here, I went with Sara’s Roasted Asparagus Bowl. It’s a tasty combination of roasted asparagus, green lentils, toasted walnuts, and a vinaigrette replete with herbs.

Roasted Asparagus Bowl from @winnieab | www.healthygreenkitchen.com

I ate this for lunch with some baguette slathered with fresh ricotta, and I refrigerated the leftovers and ate them the following day with 2 soft-boiled eggs mixed in. I will definitely make this recipe again. And again.

Roasted Asparagus Bowl from @winnieab | www.healthygreenkitchen.com
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I’ve been a fan of Alexia Foods for a very long time, so I am very pleased to partner with them on this post. They asked me to come up with a balanced weeknight-friendly meal to share with my readers. I decided to make one of my all-time favorite easy meals: a Tuna Melt with Baked Sweet Potato Fries.

Alexia’s waffle-cut seasoned sweet potato fries are a great addition to any meal but I often serve them alongside sandwiches. The fries cook up crispy and have great flavor. I usually make tuna melts like this one for lunch, but it makes a wonderful protein-packed quick dinner, as well. Serve with a giant salad, if desired.

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A very pretty cookbook called Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners landed in my mailbox recently courtesy of Sasquatch Books. Though there are many, many appealing recipes in the book, I just could not resist giving this Coconut Cake a try. Made with coconut milk and covered with a vanilla maple frosting and toasted coconut flakes, this cake had my name all over it.

coconut cloud cake | healthy green kitchen

This cake is easy to make but it’s also a real stunner. Make it for a celebration! Or for no reason at all.

coconut cloud cake | healthy green kitchen

I used regular all-purpose flour because that’s what I had in the house. Next time, I’ll experiment by including some coconut flour. Something else to try: use softened coconut oil instead of butter.

My cake came out a bit dense and I believe it’s because I overbeat the batter. Watch out you don’t do the same if you want your cake to be more fluffy. Be sure to store the cake in the refrigerator if you won’t be serving it right away; leftovers should be kept covered in the refrigerator, too.

coconut cloud cake | healthy green kitchen
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