Book review: Simply Laura Lea

By Editor on 1st Apr 2020

Simply laura lea book

In her second cookbook, holistic chef Laura Lea has created a balanced food Bible for those looking to eat healthy, tasty food they enjoy. In the foreword, the author acknowledges her own personal food journey since her first book was published (The Laura Lea Balanced Cookbook) and her discovery of new food and ingredients that has influenced many of her recipes to date.

Within its pages, Laura Lea discusses her approach to food and offers tips for recipe success, as well as how to stock your pantry and sources for dietary or nutritional advice. Helpfully, Laura Lea also includes ‘Special Occasion Menus’, that detail set dishes for various events or gatherings, such as a kid’s birthday party or a bridal shower. The book also highlights all the dishes that a vegetarian, vegan or Keto-friendly. There are also adjustments to various dishes to be created in Instapots.

The cookbook is filled with comments and insights from Laura Lea, which makes it feel as though you are cooking alongside her, and are gently guided through the process step-by-step.

Here, we highlight a few of our tried – and tested – favorites from Simply Laura Lea.

Creamy Cashew Iced Coffee
Coffee lovers, meet your new favorite drink. This recipe utilises the long-soak method to prepare the cashews (which is also featured in the book), and simple instructions on how to prepare this deliciously cool beverage. You can easily prep this drink the night before, and keep leftovers in the fridge for a few days.

French Onion and Kale Soup
I love kale, so any chance to throw this superfood into a recipe, I’m interested. This soup has the perfect balance of hearty ingredients that will fill you up, with a light broth and lots of vegetables for a great lunch or even a starter for a dinner party. You have the option to remove the cheese from the recipe, so it’s also great for vegans.

Tahini Brussel Sprouts
The demand for delicious Brussel Sprout recipes continues, and this one – featuring pistachios and dates – will not disappoint. Laura Lea roasts the vegetables in avocado oil, and adds a light sauce of Tahini and other spices for this fresh side dish.

Mediterranean Spaghetti Squash Bake
For those looking for a healthy alternative to pasta, spaghetti squash is full of nutrients and can be used as a low-carb substitute. This simple-to-follow recipe is packed with loads of veggies. Once you master how to roast the squash, this will be a go-to meal during the week.

Lemon Almond Pound Cake
You can find the recipe for this delicious cake on our website here. In my opinion, you can’t go wrong with any lemon cake, and the almond flour makes this a lighter version of the more traditional bundt cakes available. This recipe is very easy to follow and takes only 20 minutes to put together. A great recipe for a special occasion or gathering.

‘Simply Laura Lea’ can be purchased here and you can read chef Laura Lea’s guest column here.

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