Publisher: Nourish (19th April 2016)
Berries are among the healthiest foods on the planet - and more and more people today are becoming aware of their miraculous health-giving properties. For centuries people all over the world have relied on them both as food and as medicine. Packed with goodness as well as flavour, they exude the freshness and romance of the great outdoors. Most berries are easy to store and use out of season: they can be dried, preserved with alcohol or sugar, or frozen, and most of us can now find a wide selection of berries in supermarkets and specialist healthfood stores. Every month, new research is published describing the health-giving properties of a well-known or recently discovered berry, and there is extensive literature to support the medicinal importance of a wide selection of species. This book is a celebration of the health-giving properties of berries, as well as a treasure-trove of fabulous ways to use them in your cooking. Renowned nutritionist and naturopath Kirsten Hartvig offers more than 100 recipes, from breakfasts and preserves to juices and liqueurs. Also included in the book are 10 detailed and fascinating profiles of the healthiest, most popular species - including açai, cranberry, blueberry and redcurrant - as well as a readable directory section covering a further 40 berries. This is a wonderful addition to the literature of healthy eating.
When I discovered that the publisher had granted my wish and placed this book on my Netgalley shelf, I was really pleased. I like to use berries, but typically turn to the same handful each time - unsweetened dried cranberries; fresh blueberries, strawberries and blackberries, and goji berries. There is lots of detail here about 50 berries, and I've learned all about their origins, how to use them in healthy recipes, what to look for when buying them, and how to store them.
I've made several of the recipes and they are delicious! I'd really recommend this book to those who are looking to increase the intake of berries in their diet, and are eating them as they are and perhaps not sure how to use them in different recipes.
Special thanks to Nourish and Netgalley for providing me with a copy, in return for my honest review.