Earlier on in the year I met and became friends with Christy Morgan AKA The Blissful Chef. During her 6 weeks in Thailand we spent nearly every weekend together cooking up a storm and going to restaurants. It was so nice to spend time with someone who has such similar interests. After her return to the US I have happily been watching her work; educating people in Texas through her cooking classes and events. Christy had her first book released just a few months ago and she mailed me a copy of her book. It seemed to take forever to arrive but finally it did!
Her approach is raw and macrobiotic and low in fat so it is ridiculously healthy. It is such a beautiful book and so well designed. The recipes are sorted by seasons and clearly labelled as soy free, gluten free and also by how long they take to cook. In these days where there are so many fantastic vegan cookbooks on the market, it must be hard to do something that will make a mark and I really think she has managed to do so.
I have created a number of recipes from her book already, (I’ve got bowl of her Hearty Lentil Soup on the stove right now) but real standouts so far have been her incredible salad dressings and her Macro Mac and Cheese. Now I have had MANY veg mac and cheese recipes. Most call for non-dairy cheese, or cashew nuts , or non dairy milk but not Christy’s. Hers has butternut pumpkin and tahini and it was absolute delicious. So incredibly creamy and I will agree that it did not taste the same as conventional mac and cheese but it certainly ticked the boxes of creamy, comforting and satisfying and so healthy and nutrient density was really high. I am sure I will blogging more from Christy’s book in future! I should also note that Christy uses very little processed foods like vegan mayo or Earth Balance which means it is great book to have in Asia where such foods are difficult to locate and are also pricey. Thank you Christy for all the work you do and creating such a wonderful book.