Inspired by the cookbooks from the seventies filling my shelves, and California's bounty of produce, I've put together more than 100 of my favorite recipes that feel good to eat (and look beautiful on your plate)—from breakfast to naturally sweetened dessert and everything in between. This is plant-forward food, with real ingredients. It is nourishing, satisfying, and anything but bland or boring.
Or tofu. There really isn't that much tofu in this book.
Mistakes happen. Here is a corrected version of the Oat Bar with Rhubarb Ginger Jam. :)
Jess Damuck is a recipe developer, food stylist, and the author of the bestselling cookbook Salad Freak and the forthcoming books Health Nut and Open Wide (coming Spring 2024). After a decade of being one of Martha Stewart’s right hands in creating magazines and television shows, she moved to Los Angeles to have more dinner parties, make ceramics, focus on produce-driven cooking, and spend time in her garden with her dogs and her partner, Ben. She is currently the creative director of all things home at SUAY LA.
Follow Jess online at @jessdamuck.
I'm taking Health Nut on a tour across the USA in April and May.
Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions.
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