A Tale of Two Cookbooks

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Holistic Nutritionists Share Tips on Cleansing and Nourishing Ourselves with Springtime Recipes

Now that spring has finally arrived, it’s time to freshen up our cooking and green up our plates. The following two authors have written cookbooks that take the reader on kitchen adventures to capture the vitality of the season. To give you a taste of their culinary style, we have included an introduction and some recipes from each cookbook.

My New Roots
Sarah Britton
Random House; 2015

“My New Roots began with a tomato. It was yellow and shaped like a pear, about the size of a walnut shell. It hung on the vine like a golden teardrop, warming itself in the sun’s slanted late afternoon light. When I put the fruit in my mouth, I immediately noticed the softness and delicacy of its skin. But then I pressed it against the roof of my mouth with my tongue, and it burst into a universe of flavor quite unlike anything I had ever experienced before. It was bright, fresh, grassy, sweet, and overflowing with juice. The tomato tasted of all the things that had made it – the sun, the rain, the soil, the hands that had tended it.

In that moment my life changed. Here I was at 23, a total city slicker, just having graduated from design school and thinking I would be happy behind a computer for the rest of my life. The tomato I picked hung on a vine on an organic farm in Arizona. I was here because it was part of a larger project I had read about during my studies, and I thought it would be a fun experience for a month. Now I was contemplating staying at the farm. Forever.

My whole life I had eaten only processed foods, or fruits and vegetables that had been picked before their ripeness and traveled thousands of miles. I was a sugar addict, overfed and undernourished, never really considering what I ate. I realized with that tomato that food matters, and that we are connected to what we eat. That the beauty of the world can be experienced through the taste, smell, and texture of a single fruit. Whole foods became a revelation.

Even though My New Roots began as a way for me to share what I have learned about wellness and healing, it has become so much more than that. Over the past eight years, through sharing my adventures in the kitchen and my burgeoning obsession with plant-based cuisine, I have inadvertently created a community of readers who are passionate about cooking food that is not only delicious but also very healthy. I found many people hungry for direction and guidance in preparing nutritious food, and discovered that my recipes were actually making significant changes in people’s lives. E-mails began flowing in with stories from readers whose families and communities had become more energetic, lost weight, healed from disease, and rediscovered the joy in cooking.

Author Bio
Sarah Britton is the acclaimed holistic nutritionist, writer, and photographer behind the popular healthy foods blog My New Roots. She grew up in Toronto and graduated as a certified nutritional practitioner from the Institute of Holistic Nutrition in 2007. She has been featured in O, The Oprah Magazine, Bon Appetit, Saveur, and Whole Living, and has spoken at TedTalks and multiple nutrition seminars and workshops throughout North America and Europe. She lives in Copenhagen with her husband and their son.

Excerpted from ‘My New Roots: Inspired Plant-Based Recipes for Every Season’ by Sarah Britton. Copyright © 2015 Sarah Britton. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.

Editor’s Note: For more information on the Institute of Holistic Nutrition, visit www.instituteofholisticnutrition.com or see ads on page 45 in Vitality magazine, April 2015 issue.



The Plan Cookbook
Lyn-Genet Recitas
Grand Central Life & Style; 2014

“Traditional diets – the diets that  you’re used to, like no carb, unlimited protein, low fat, or calorie counting – don’t work because there is no universal one-size-fits-all solution when it comes to weight loss. These diets are promoting what they think are healthy foods, but that’s a major problem because there’s no such thing as universally “healthy” foods, especially for those over the age of 35. When you eat a food that doesn’t work for your body, it triggers an inflammatory response. This response affects your waistline and your immune system, and hastens the aging process.

The Plan works by taking those foods out of the equation. When you’re no longer eating those foods, you lower chronic low-grade inflammation and everything falls into place. Your weight, your health, and your mood all balance, like you always knew they could.

Ironically, some of the most reactive foods are considered to be some of the top diet foods. They include asparagus, black beans, cauliflower, Greek yogurt, oatmeal, salmon, and turkey.

I know you’re probably having a tough time believing that foods like oatmeal and salmon can make anyone fat. But here’s the reality. Each person is chemically unique. Certain foods may work for a large population, but when combined with your individual chemistry, they can be toxic. This does not mean the foods I just listed are bad for you – there is no good, there is no bad. Instead, certain foods work with your body’s chemistry, and others don’t. The beauty of the recipes that you’ll find in this book is that they work well for the chemistry of most people. We’ve had thousands of people test these foods, all while lowering inflammation and normalizing thyroid function.” I hope you enjoy the sample recipes included here.

Author Bio
Lyn-Genet Recitas is the New York Times bestselling author of THE PLAN, a groundbreaking anti-inflammatory nutritional regimen. Her work has been featured on The “Dr. Oz” Show, in Huffington Post, and on Fox News. She has been a holistic nutritionist for over 30 years, studying nutritional therapy, holistic medicine, herbology, homeopathy, yoga, and shiatsu. Lyn-Genet and her team at The Lyn-Genet Plan have helped hundreds of thousands of men and women find easy and effective ways to lose weight, improve health and reverse the aging process. Connect with Lyn-Genet online at www.lyngenet.com, @lyngenet, or visit her on facebook.

Introduction and recipes excerpted from “The Plan Cookbook” by Lyn-Genet Recitas. Copyright ©2015 by Lyn-Genet Recitas. Excerpted by permission of Grand Central Life & Style; a division of Hachette Book Group, Inc. All rights reserved.

Sarah Britton

Lyn-Genet Recitas

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Isn’t it funny how the things we love to eat at restaurants are often put in the category “too difficult to make at home”? This was definitely the case with tzatziki. Then the first time I actually endeavored to make it, I was struck by how incredibly easy it was and just how much better it tasted fresh from my own kitchen. This dish is a simple spring salad bowl with fresh flavors and satisfying textures.
(Serves 3 to 4)


  • 1 cup black lentils, soaked if possible
  • Fine sea salt
  • 1 cup green olives, pitted and roughly chopped
  • 1 shallot, minced
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp cold-pressed olive oil, plus extra for garnish if desired
  • Grated zest and juice of 1 organic lemon
  • 1/2 tsp raw honey or pure maple syrup
  • 2 ripe avocados, pitted and sliced
  • Handful of fresh pea shoots
  • Tzatziki (see below)

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(Makes 1 cup)


  • 1 cup thick yogurt (Greek-style works well, or strained goat or sheep yogurt)
  • 1/2 English cucumber, unpeeled
  • 2 Tbsp cold-pressed olive oil
  • 1 to 2 garlic cloves, minced
  • 2 Tbsp minced fresh dill
  • Freshly squeezed juice of 1/2 lemon
  • Fine sea salt and freshly ground black pepper

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I’ve been eating a carrot beet salad since my early teens when I first started working at a hippie health food restaurant. The raw vegetables are pretty easy to digest and chock-full of lovely enzymes. This simple recipe, a standard in naturopathic medicine, aids liver cleansing and is reputed to be strongly anti-cancer. Adding lemon or lime juice and extra virgin olive oil further helps liver and gallbladder cleansing. (Makes 4 to 6 servings)


  • 4 large carrots, coarsely grated
  • 1 beet, peeled and coarsely grated
  • Lime Agave Vinaigrette (see below) or lemon juice and extra virgin olive oil, to taste

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This is our standard dressing for the cleanse and replaces vinegar when fighting yeast. Of course you can always use fresh lemon juice, olive oil, and the herbs of your choice! (Makes 6 servings or 3/4 cup)


  • 1/4 cup freshly squeezed lime juice (2 to 3 limes)
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp water
  • 1 Tbsp agave nectar
  • 1 clove garlic, crushed
  • Optional: 1 tsp dried dill

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Spring is a traditional time to clean your liver and gallbladder. Dandelion, apple, and mint can do the trick with this quick and easy salad. (Makes 6 servings)


  • 4 cups red leaf lettuce
  • 2 cups organic dandelion greens, chopped
  • 1 apple, cored and cut into 1-inch pieces
  • 1 avocado, cut into 1-inch pieces
  • 2 Tbsp chopped fresh mint

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(Makes 4 to 6 servings)


  • 2 Tbsp extra virgin olive oil
  • 1 large red onion, chopped
  • 4 cloves garlic, chopped
  • 1 large bunch organic dandelion greens, trimmed and chopped (about 6 cups)
  • 2 Tbsp organic raisins
  • 2 Tbsp rice cooking wine
  • 1/4 cup hemp seeds

Sarah Britton is the author of 'My New Roots: Inspired Plant-Based Recipes for Every Season'. Sarah is also the acclaimed holistic nutritionist, writer, and photographer behind the popular healthy foods blog 'My New Roots'. She grew up in Toronto and graduated as a certified nutritional practitioner from the Institute of Holistic Nutrition in 2007. She has been featured in O, The Oprah Magazine, Bon Appetit, Saveur, and Whole Living, and has spoken at TedTalks and multiple nutrition seminars and workshops throughout North America and Europe. She lives in Copenhagen with her husband and their son.

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