Woman in Real Life: The China Study All-Star Collection (book review, recipe and giveaway

Monday, April 21, 2014

The China Study All-Star Collection (book review, recipe and giveaway - CLOSED)

Back in the fall, I posted about The China Study Cookbook, a collection of plant-based, whole foods recipes created by LeAnne Campbell, PhD, the daughter of T. Colin Campbell, co-author of The China Study.

Now, I am pleased to say, there is a follow-up cookbook with even more wonderful recipes. The China Study All-Star Collection is currently making its rounds on the "Spring Clean Your Diet" blog tour. The book once again comes from LeAnne Campbell, but this time she is joined by a cast of other vegan cookbook authors.

Featuring some of our favourite chefs and authors, such as Happy Herbivore chef Lindsay S. Nixon, Forks Over Knives-The Cookbook author Del Sroufe, Jazzy Vegetarian Laura Theodore and more, The China Study All-Star Collection has an abundance of plant-based recipes that are great for all members of the family.

With breads, breakfast dishes, appetizers, soups, burgers, sandwiches, tacos, desserts and more, there's a recipe for any occasion. For my stop on the blog tour I chose to feature a recipe from Dreena Burton - one, because it's a simple snack recipe (my favourite) and two, because she's Canadian.

I made Dreena's recipe for "Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars." Whenever I see there are chocolate chips in a recipe, that's a plus for me! I had this recipe whipped up and in the oven in 10 minutes. These bars are ideal for a quick, healthy snack when the kids get home. They are versatile too, because you can add your favourites - dried cranberries, raisins, nuts, whatever you like - just mix it in there! Or leave out the pumpkin seeds (my daughter's request). And making this recipe wafts the smell of delicious baked cinnamon through your house! That's always good!

Up next, I'm looking forward to trying Christina Ross's "Strawberry Babycakes" and Lindsay Nixon's "Thai Pineapple Curry." The China Study All-Star Collection proves that you can follow a healthy, vegan diet and have plenty of food options for all of your meals and snacks. Be sure to enter to win a copy, below.

What's your go-to healthy, tasty dish?

PUMPKIN SEED AND CHOCOLATE CHIP OATMEAL BREAKFAST BARS

by Dreena Burton

Keywords: bake vegan

Ingredients (MAKES 12–16 BARS)

1-1/2 cups rolled oats
1-1/4 cups oat flour
3–4 tablespoons pumpkin seeds
2–3 tablespoons non-dairy chocolate chips
1 teaspoon ground cinnamon
1/8–1/4 teaspoon freshly grated nutmeg
1/4 teaspoon sea salt
1/3 cup brown rice syrup
1–2 tablespoons maple syrup
1/4 cup and 2 tablespoons unsweetened plain non-dairy milk

Instructions

1. Preheat oven to 350°F.

2. In a large bowl, combine the rolled oats, oat flour, pumpkin seeds, chocolate chips, cinnamon, nutmeg, and salt.

3. In a smaller bowl, combine the brown rice syrup with maple syrup and milk.

4. Add the wet ingredients into the dry mixture, stirring until well combined.

5. Transfer the mixture to an 8 × 8 baking dish or brownie pan lined with parchment paper and press it down until evenly distributed.

6. Using a sharp knife, cut to mark out the bars before you bake them to make it easier to fully cut and remove the bars once baked. (I usually mark out 16 bars, but you can make them whatever size you like.)

7. Bake for 20 minutes, then remove and let cool in pan. Once cooled, use a sharp knife to fully cut the bars, then remove with a spatula.

TIP: Mini chocolate chips are great if you have them. You can also substitute the pumpkin seeds and chocolate chips with raisins, cranberries, sunflower seeds, hemp seeds, unsweetened coconut, or other dried fruit (chopped, if needed).