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January 22, 2017 / Leslie

Power Food: Original Recipes by Rens Kroes

powerfoodPublisher: Fair Winds Press
Publish Date: December 2016
Format: Hardcover | 176 pages
Rating: 4 of 5

This is a fun, colorful cookbook filled with enticing recipes. Visually pleasing with lots of photos, the text is also cheerful and consists of several different fonts and colors. There are arrows and scripted notes off to the side which are made to look like they were added by hand. Many of the recipes have a photo of the finished dish and scattered throughout the book are photos of the author.

The book is divided into categories such as breakfast, lunch, dinner, snacks, and drinks along with an introductory chapter about the author. At the end of the book there is a list of power food ingredients, their active properties, and interesting facts on each. Also, a section on food as medicine plus an index.

Healthy recipes using natural ingredients

All of the recipes in Power Food are healthy, tasty, and use natural ingredients. Most of the recipes are not too complicated, and many of them use familiar, common ingredients, although a few use ones that may be difficult to find, even if you live near a large city. I have never seen Laos Powder or Lucuma Powder at my grocery store.

Preparation time, ingredients, supplies, and yield are clearly listed along with directions for each recipe. However, I found the directions to be vague at times. Experienced cooks will have no problem with this, but new cooks might have a few questions.

Easy-to-make pesto


An example: For pistachio ice cream we are told to toast a handful of chopped pistachios in a dry frying pan. No mention of how hot and for how long. From personal experience I know it is low heat, about 2 minutes, and move the pan every 20 seconds of so.

Another example: The directions for Pesto say, “Finely grind all the ingredients in the blender or food processor.” That’s it; that’s all we are told. Do I grind them all at once, or do I grind them separately and then combine? And for how long do I grind them?

Nutritional information is not given for each recipe, although it is discussed for individual ingredients in the author’s list of power food ingredients at the end of the book.

I also noticed we are not offered any substitute ingredients. When the grocery store doesn’t have that odd ingredient, when I can’t find Lucuma Powder or when pine nuts are priced sky high, what else could we use for a similar taste. Yes, I know there is google, but it would be nice to know what the author would do.

Zucchini Boats look delicious


Despite the few flaws, I really like the recipes in this cookbook. They are, for the most part, quick and easy with tasty ingredients. There are yummy noodle and pasta dishes plus many healthy snacks and spreads. The Guacamole is on my list to try, and Lasagnette, a vegetarian lasagna, and Stuffed Zucchini Boats sound wonderful for main dishes.

wkendcookingThis post is linked to Weekend Cooking, hosted by Beth Fish Reads.
Participation is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.

Source: Review copy provided by the publisher through AmazonVine.
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Leave a Comment
  1. BermudaOnion / Jan 22 2017 12:04 pm

    I don’t like vague directions but can handle them. The recipes you showed look delicious.


  2. Mary / Jan 22 2017 12:33 pm

    Looks good and worth taking a look at. Thanks for sharing!


  3. Beth F / Jan 22 2017 2:50 pm

    ARGHHHH — that’s why being a cookbook editor is a specialized job.


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