Hi, everyone! I’m popping in post-baby (she’s one month old and perfect – and I’m very busy… so many things to write about, no time to write!) to let you all know that Lisa Leake of 100 Days of Real Food released her second cookbook today: 100 Days of Real Food – Fast and Fabulous.
As one of Lisa’s Cookbook Ambassadors, I was privileged to receive an advanced, autographed copy in exchange for some reviews and sharing her book here at The Edifying Word. Having just had a baby, I have not been able to actually try any of the recipes in the book…but I am SO excited to start trying them. Lisa has an incredibly down to earth way of approaching cooking “real” (read: unprocessed) food, and her book truly makes it look easy enough to integrate into my busy life. I’ve been reading her blog now for several months and learned SO much and gotten such great ideas – I was so excited that I jumped at the chance to be a Cookbook Ambassador even though I knew it would be kind of ridiculous for me to try blogging with a newborn… but here I am!
So, to show how very simple this can be, I’ve chosen one of the more basic recipes in the book to share: Veggie Cream Cheese. I love this because it integrates a simple recipe I think my kids will actually eat with one of my favorite parts of Lisa’s blog – where she shares school lunch ideas. With one kid in kindergarten and another who eats lunch at preschool, I can always use more ideas in this arena. So, here’s the recipe with a nice picture from the book:
Veggie Cream CheeseWe found our new favorite snack food — and it’s this cream cheese! It’s fabulous as a dip for crackers or veggies, but (as you can see here) equally great on sandwiches with some thin cucumber slices for lunch.Also, if you’re looking for some wholesome entertaining food for a wedding or baby shower, these would be super cute cut into little tea sandwiches and displayed on a pretty cake platter.Difficulty: EasyPrep time: Less than 10 minutesCook time: N/AMakes about 11/2 cupsSpecial tools needed: Food processorGLUTEN-FREEVEGETARIANNUT-FREE– 1 carrot, peeled and cut into large chunks– 1/4 cucumber, skin on, cut into large chunks– 2 garlic cloves, smashed– 1 green onion, white and green parts, roughly chopped– 1 tablespoon chopped fresh dill– 1/2 teaspoon salt-One 8-ounce package cream cheese, at room temperature1. In the food processor, combine everything but the cream cheese and pulse until finely chopped.2. Drop the cream cheese into the veggie mix and pulse until well combined. Serve or store in the fridge for up to 4 days.