My New Root Cookbook Review and Matcha Green-ola Bars

I am officially in love with this cookbook. I had read reviews of Sarah Britton’s book, My New Roots, before and was intrigued. So, I went to a local bookstore and scanned through her recipes. First of all, the pictures are beautiful and bright. Then I realized she breaks her recipes into seasons as opposed to “breakfast”, “dinner”, “dessert”, etc, which I think is a really cool idea. The book is hardcover so it’s a little more durable in my kitchen… things can get pretty messy!

My New Root's Granola Bars

Once I started making her recipes it didn’t take me long to realize this lady loves food! The taste combinations are incredible. She doesn’t stick to making “safe” choices. Instead, she really chooses to think outside the box.

Her cookbook is not vegan or gluten-free, it is vegetarian and healthy. At the top of each page it indicates if the recipe requires setting or soaking, if it’s gluten-free and if it’s vegan. I still find I can make most recipes, although sometimes I need to make small substitutions.

Sarah Britton's Matcha Bars

I decided to take a peak at her website since I love the book so much. I made her Matcha Green Granola Bars which ended up being my favourite thing I’ve made of hers yet! They are so tasty! I call them “Green-ola Bars” because I think it’s hilarious!

I wouldn’t change a thing. The recipe is perfect the way it is. I used quinoa puffs, dried cranberries, figs and dates. And I used a bit of sunflower butter because I ran out of tahini!

Overall, I give this cookbook a huge thumbs up! I think Sarah is incredibly talented and really inspirational! Making the world a better place one delicious recipe at a time!

My New Roots Granola Bars

Amazing Green Hummus

Amazing Green Hummus

I hate reading… well, I actually love reading. Once I start, I can’t stop. I usually don’t like beginning a book because I know once I get into a good story I will not stop until I read the entire book… or series. My favourite kind of novel is good fiction with some sort of dystopia. A novel where someone is stickin’ it to “The Man”!

Reading also makes me want to write a book. I don’t know where I would start, but I think it would be fun. I went to university for acting about 3 years ago and got kicked out. (That’s another story for another day.) However, right before they gave me the boot, one of my instructors told me I should try writing. That way I could still tell a story but no one would have to see me. (She was a real gem.)

I haven’t thought about that conversation in ages. I didn’t even want to pick up a pen for a long time after. I felt that if I wrote anything I would be proving her right. So, I can’t be a performer and a writer? That’s just silly! Who says I can only do one thing? Well she does… but what does she know!

I think part of starting this blog was to see if I could form coherent thoughts in some sort of structure that someone would want to read. Or, you know, I could read them back to myself. I mean, I am no Lois Lowry or C. S. Lewis, but hey, who knows, one day people might be interested in what I have to say!

GreenHummus3

Well, now that I’ve rambled about something that has nothing to do with food, let’s get back to this delicious recipe! I use hummus in all kinds of ways. It’s not just for dipping veggies in. I put it in my rice dishes, I use it in pasta salads and stir-frys, buddha bowls… the possibilities are endless. This hummus has a wonderful taste and once you let it sit in the fridge overnight the flavours really pop!

You gotta love parsley to fully appreciate this recipe. I mean, wow! The parsley really hits you, especially when it is freshly made. I really like that, but we are all different, so if you think you would prefer less or no parsley at all, that’s fine. It will still taste amazing and will be bright green!

Amazing Green Hummus
Print Recipe
I find that it is best eaten the day after it is made. It allows time for all the flavours to blend. Make it the night before for a great snack!
Prep Time
15 minutes
Prep Time
15 minutes
Amazing Green Hummus
Print Recipe
I find that it is best eaten the day after it is made. It allows time for all the flavours to blend. Make it the night before for a great snack!
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Servings:
Recipe Notes
  1. In your food processor, put in lemon juice, tahini, onion and garlic. Blend on high until well combined.
  2. Then add everything else except the chickpeas. Process the ingredients making sure the mixture is smooth.
  3. Lastly, add the chickpeas and process one more time. Add a tablespoon of water or oil until you have reached you desired consistency. I like mine really smooth.
  4. Store in an airtight container. It is best served the next day when the spices have had a chance to really show their flavour.
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