Lucid Food Giveaway!

Louisa Shafia is a talented and inspired cook. I’ve been excited about the brilliant recipes in her first book, Lucid Food: Cooking for an Eco-Conscious Life ever since I first held a copy in my hands a few months back. I identify strongly with Louisa’s healthy, green, and super seasonal approach to cooking, and I really love this book.

lucid-foodNamed after her environmentally friendly catering company, Lucid Food contains 80 recipes (with 40 full-color photos) and was nominated for an IACP (International Association of Culinary Professionals) Cookbook Award this year in the Health and Special Diet category.

Some of the recipes I’ve personally bookmarked include the Lemony Gold Beet Barley Risotto (p. 93), the Stinging Nettle Pesto with Seared Scallops (p.115), the Fava Beans and Seared Zucchini with Garlicky Croutons (p. 123), the Miso-Glazed Striped Bass with Shiso Cucumber Salad (p.135), and the Grilled Apricots with Goat Cheese and Balsamic Vinegar (p. 151). I could go on and on, actually, because every single recipe is tremendously appealing to me!

When I connected with Louisa on twitter, she was incredibly sweet and agreed to send me a signed copy of the book to give away on my blog. Yay!

So just like with cookbook giveaways in the past, this week I’ll be featuring some recipes from the book, and I’ll be giving my readers a chance to win a signed copy.

The first recipe I’d like to share makes a wonderful breakfast or dessert and features a lovely spiced rhubarb sauce over rich Greek-style yogurt with pistachios…an awesome combination!

thick yogurt with rhubarb sauce

According to Louisa, you should “use a light-colored honey that won’t dull the rhubarb’s bright hue, and if you are using regular yogurt, start this recipe the night before so that it can strain overnight”. I could have used a lighter honey because my rhubarb sauce did come out a little darker than the photo in the book (this is the cover recipe), but I think it’s still beautiful.

Rhubarb and Pistachios over Thick Yogurt
Serves 4


*4 stalks rhubarb, ends and leaves trimmed
*1/2 teaspoon cardamom
*1/4 teaspoon ground nutmeg
*Pinch of salt
*1/2 cup light-colored honey
*1 teaspoon vanilla extract
*1 teaspoon rose water
*2 cups Greek-style yogurt, or 4 cups regular yogurt, drained overnight (see Note)
*1/2 cup pistachios, coarsely chopped


1. Cut the rhubarb into 1-inch pieces and place in a small saucepan with 1/4 cup water. Cover and bring to a boil, then decrease the heat and simmer, stirring occasionally. When the rhubarb starts to soften, after about 5 minutes, stir in the cardamom, nutmeg, and salt. Break up any large pieces of rhubarb with a wooden spoon. Continue to simmer, covered, until the rhubarb is completely softened, about 4 minutes more. Remove from the heat and stir in the honey and vanilla extract. Let cool.

2. Just before serving, stir the rose water into the rhubarb. Place 1/2 cup of yogurt in each bowl and top with a few tablespoons of the rhubarb. Scatter a few tablespoons of pistachios over the top.

Note: If you’re draining yogurt, you’ll need to start the night before you serve it. To convert 1 cup of regular yogurt to 1/2 cup of thick Greek-style yogurt, set a a strainer over a bowl and line it with a clean, lint-free dish towel or a coffee filter and pour in 1 cup of yogurt. Place the bowl in the refrigerator overnight. The next day, discard the liquid that has accumulated in the bottom of the bowl. Scrape the thickened yogurt from the strainer into a serving bowl(s).


If you like the sound of this book (and why wouldn’t you?), here’s how you enter the giveaway:

1. Leave a comment on this post (or on the other related post(s)) from now until Wednesday July 6th at midnight.

2. For an extra entry, follow me on twitter and then leave me a comment telling me you did so. If you already follow me on twitter, let me know in the comments section.

3. For a third entry, you can “like” Healthy Green Kitchen on facebook. If you already do, just leave a comment letting me know.

So that’s it. Up to three entries for each person and I’ll choose a winner at random next Friday morning. US readers only, please. Good luck!

Leave a Comment

49 thoughts on “Lucid Food Giveaway!”

  1. Thanx for the deadline extension!!! Have read about this book — what a treat to possibly win one! (my own book would be called Valid Food, if I ever get around to writing one…). Saw ur pic on tastespotting — looks gorgeous and the recipe looks wonderful for a summer late breakfast in the shade! Enroute home today — so glad I got on and saw ur recipe!!!

  2. Danielle,
    Since I messed up the dates, I’m extending the deadline until midnight tomorrow, Thursday July 8th, 2010!

  3. You had me at rhubarb!!!!!
    However, I’m confused. Has the deadline passed or is it today??? (Today is Wednesday, July 7th).
    I also liked you on FB and followed you on Twitter! :)

    Have a blessed day!

  4. Hope I meet the deadline – it’s only 9:42 in California! Anyway, this recipe looks so tasty regardless – definitely going to give it a try. I’m always looking for exciting things to do with rhubarb.

  5. The photos are so beautiful that it is tempting to try everything. Thansk so much for the chance to win a copy.

  6. I’ve been on a fruit and yogurt kick lately — such a perfect remedy to the cauldron-like summer conditions where I live — and I’ll definitely add this recipe to my list. Well done, as always, Winnie!

  7. I love my fruit and yogurt in the morning and this looks like a new way to enjoy it. Now I need to find some rubarb! Looks delish with those pistachios!!!

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  9. I remember as a kid pick fresh rubarb from the side of the road. We would take it home to grandma, who would make the most delicious rubarb and raisin pie. I would love to own this book, thanks for the opportunity to enter my name.

  10. Yum this looks so good! I’m excited to branch out and try another rhubarb recipe. I am really loving it these days :)

  11. Hello

    Good Day, im just finished copying your recepie, i will try this at home and your books are amazing.



  12. This rhubarb sauce looks wonderful. Over the weekend, I made spiced rhubarb jam and had it on toast this morning. I discovered my son loves it.

  13. I am very eager to try Luisa’s recipes! I heard her on Martha Stewart radio the other morning while I was hiking. I’m very new to green thinking and am excited to begin using locally grown foods for my family. I live in the desert and unfortunately our farmers markets close for the summer however I just learned of a CSA in my area and will be joining this week. I’m off to “like” you on Facebook now and follow you on Twitter. Have a great day!

  14. I was looking for a recipe with rhubarb! Yum! I already follow you on facebook, (that’s how I got to this page) and I don’t do twitter, so please enter me twice for the giveaway! Thank you!

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  17. That rhubarb sauce looks marvelous and a book full of healthy, green and seasonal recipes sounds perfect for our household!

  18. What a lovely recipe…I’m sure her book is brimming with more of the same. I love the contrast of colors and textures in this dish. The vibrancy of the rhubarb pairs well with the creaminess of the yogurt…and then of course the crunch of the pistachios. Yum!

  19. Rhubarb looks lovely. I have an addiction to greek yogurt! The colors are lovely together- a nice contrast- sharp and bright.

  20. I have greek yogurt everyday and love it! Great addition with the rhubarb and pistachios!

  21. well gee gosh, I guess I’ll go first. I think the rhubarb sauce looks wicked yummy. and I’m going to make it tomorrow!