Thursday, June 21, 2012

Cornelia Guest's Simple Pleasures

Looking for a book filled with healthy seasonal cooking recipes and easy entertaining tips?  Then you definintely need to purchase CORNELIA GUEST'S SIMPLE PLEASURES book.  

To describe the book,  it is most important to describe the author herself  - Cornelia Guests.  She is an activist, philanthropist, and business woman who resides in New  York.  Ever since childhood she has had a passion for animals,  which is why she eats cruelty free. Cornelia will soon be launching an animal cruelty line of animal friendly hand bags, wallets, and dog accessories made with a vegan alternative to leather.  

The first part of the book features includes plenty of tips and ideas to make entertaining easy and provide healthy food to serve to your guests. The second part of the book is basically broken down into seasons including Spring, Summer, Fall, and Winter.  Each season includes wholesome recipes for soups, beverages, salads, pastas, desserts, and much more.  

I am usually more of a meat type a person,  but after recently being diagnosed with gallstones I have had to change my diet,  which has introduced me to an array of healthy eating, especially after reading Cornelia Guest's Simple Pleasures!  I was surprised to find so many appetizing looking recipes that did not call for any type of meat!  Since Summer just began I thought it might be nice to let you in on some of her summer themed recipes!  How about some Strawberry Lemonade to start off with followed by some Spaghetti with Tomatoes and Roasted Eggplant.  And when grilling out this summer why not spice up your usual corn on the cob with Grilled Herbed Corn on the Cob!

Today, I am honored to share with you a recipe for Zucchini Blossoms Stuffed with Amaranth.  

Zucchini Blossoms Stuffed with Amaranth 
By Cornelia Guest,
Author of Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining
Serves 4
Total time: 45 minutes
Zucchini blossoms are so beautiful. This is so easy to make, and your friends will be very impressed. You can make the stuffing the day before so you can enjoy your friends, stuff the blossoms and have a great lunch. Amaranth is a gooey grain that works well as a stuffing. I serve this dish with iced tea with mint or a crisp white wine. Fresh tomatoes go well with the squash blossoms.
3 cups amaranth
1 medium onion
3 tablespoons olive oil, divided
2 zucchini
1 small eggplant (you want to end up with 1-1/2 cups after its is cooked)
1 garlic clove
4 large blossoms per serving
1 tablespoon finely chopped parsley
1. Bring 3 cups of water to a boil and add amaranth. Simmer and cook until water is absorbed, approximately 20 to 25 minutes.
2. Quarter the onion and cook in 1 tablespoon olive oil for 30 minutes over medium heat until caramelized.
3. Dice zucchini and sauté in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes.
4. Dice eggplant and garlic and sauté in 1 tablespoon olive oil for 10 minutes.
5. Mix the cooked vegetables with the amaranth and add parsley. Fill the squash blossoms with the mixture. Serve at room temperature.
*The above is an excerpt from the book Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining by Cornelia Guest.*

BUY IT: You can purchase this book for $32.50 in the US or $37.50 in Canada.  

LEARN MORE:To learn more please visit

*Disclaimer - I received the book mentioned above, free of charge, for review purposes.  In no way did this alter my opinion of their products.  All of my opinions expressed in this post are one hundred percent honest and true.*


My Journey With Candida said...

My Mother In Law cooks zucchini blossoms every year, then she wonders why she gets no zucchini... I think she picks the female flowers, but she gets testy if I say that and tells me she knows the males from the females...

This cookbook sounds great!! I was just looking for some different recipes for zucchini.

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