I’m still addicted to M&M’s, so maybe I’m not a true health nut, but I LOVE this fresh approach to cooking with whole grains and other natural ingredients. I was fortunate enough to receive a sample copy of The Diet Rebel’s Cookbook: Eating Clean and Green from one of its authors, Jillayne Clements, and from the day I skimmed through it, I haven’t been able to stop talking about it. (My Facebook friends will attest.) I relate to the authors (Michelle Stewart co-authored the book) quest to find truth amidst all the conflicting information on diet and nutrition. I agree with Clements and Stewart that diet and health are strongly correlated and that good health can be found, and bad health often reversed, with a healthy, natural diet. I haven’t advanced to the level of commitment shown by Jillayne and Michelle, but reading The Diet Rebel’s Cookbook makes me want to!
Food storage enthusiasts, who are also into healthier eating will really appreciate that the authors have included an extensive one-year food storage list that includes products like brown rice, quinoa, and agave nectar in addition to more typical food and non-food items. There are nice step by step instructions for sprouting and dehydrating. I always skip right to the recipes in a cookbook like this one, but I found myself thoroughly enjoying my trip back to the front of the book to absorb all of the fantastic information on nutrition, healthy food preparation and “God’s recipe for health.” I love that this cookbook offers this mini-education on healthier living in addition to a mouthwatering collection of recipes. Those who want to eat healthier without going to extremes will like that the ingredients for most of the recipes are familiar (there are a lot of sprouted ingredients, but Clements and Stewart make it seem easy to incorporate sprouting into your cooking), and the authors aren’t vegan!
I had been experimenting with recipes to find a soft caramel corn recipe that used agave nectar, and was giddy to see that Diet Rebel included one. Jillayne has given me permission to share a recipe with All About Food Storage readers. I hope you enjoy it, and that you pick up The Diet Rebel’s Cookbook: Eating Clean and Green for a fun new take on cooking with food storage and other whole foods.
6 large sprouted wheat tortillas
8 oz. hamburger, cooked
1 c. sprouted and cooked beans
1 c. brown rice, precooked
1/2 c. frozen corn, thawed
handful of fresh cilantro, minced
1 medium tomato, chopped
1 medium onion, diced
2 cloves garlic, minced
1 Tbsp. chili powder
3/4 tsp. sea salt
6 oz. raw shredded cheese
lettuce, thinly sliced
Spread the tortillas in a single layer on a cookie sheet and warm in a 250 degree oven for 2 minutes. Promptly remove from oven, stack the tortillas on top of one another, and wrap them in a towel or placed them in a tortilla warmer with a lid until needed. When ready, layer all the remaining ingredients in each tortilla one at a time. Roll them up, then wrap each individual burrito in aluminum foil. They can either be baked at 350 degrees for 30 minutes and served, or frozen for quick and easy lunches or dinners. If they are frozen, increase the bake time to 55 minutes.