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00:00:00 – 00:23:15
The video provides an in-depth review of Joy Bauer's cookbook, "Superfood: 150 Recipes for Eternal Youth," emphasizing its high quality, organized layout, and the inclusion of photos for each recipe. The host not only appreciates Bauer's media presence and previous successful cookbooks but also shares personal experiences with a variety of recipes featured in this newest release. Key highlights include kid-approved healthy dishes like mushroom scallion meatballs in miso soup, carrot ginger dressing for salads, and bacon cheeseburger carrot fries. The host offers insights into adapting recipes to meet dietary preferences, like adding brown rice for fullness or using whole eggs for added nutrients.
Several standout recipes mentioned are vegan tacos, soft-baked almond butter chocolate chip cookies (modified with sunflower seed butter due to allergies), and fudgy lentil brownies, all of which were popular among both children and adults. The speaker suggests minor adjustments, such as salting eggplant to reduce bitterness and opting for whole eggs instead of liquid whites. In the concluding part, the speaker enthusiastically endorses the cookbook for its vegetable-centric and family-friendly recipes, proposing it as an excellent resource for quick, nutritious weeknight meals. Viewers are encouraged to purchase the cookbook through an affiliate link to support the channel.
00:00:00
In this part of the video, the host is reviewing Joy Bauer’s latest cookbook titled “Superfood: 150 Recipes for Eternal Youth.” The host invites viewers to join in a nutrition coffee chat and encourages them to subscribe and click the notification bell. The host apologizes in advance for any background noise due to nearby construction.
The host provides background on Joy Bauer, highlighting her extensive presence in media, including magazine columns, TV shows like the Today Show, and her status as a New York Times best-selling author of around 13 cookbooks. The host expresses admiration for the cookbook, noting its high-quality hardcover, glossy pages, and the inclusion of photos for every recipe.
The layout is praised for its organization, with clear, large fonts, bolded ingredients, and well-spaced directions. The sections of the cookbook are listed as: introduction, morning meals, breads, bagels, muffins and biscuits, soups and salads, side spreads and dips, and a chapter dedicated to superfood fries.
00:03:00
In this part of the video, the presenter reviews several recipes from a cookbook. They begin with a miso soup that features mushroom scallion meatballs made with ground turkey, which was a new ingredient for them. The mushrooms in the meatballs were hidden to appeal to children who usually avoid them, and the dish was a hit with both adults and kids. The addition of snap peas to the miso soup enhanced the flavors. The next recipe reviewed was a Japanese salad with carrot ginger dressing, which the presenter loved and plans to make frequently. They then mention a lentil, apple, and purple cabbage salad, aligning perfectly with their preferred summer meal profile.
00:06:00
In this segment, the speaker discusses various recipes and their adaptations. They mention creating a power bowl by adding brown rice to a lentil salad for more fullness, noting it wouldn’t be suitable for keto diets but is fine for lower carb diets if made without rice. The next recipe is an Asian cauliflower fried rice, using pre-riced cauliflower for convenience and integrating brown rice for added sustenance, particularly for children. The speaker mentions their preference for using whole eggs over liquid egg whites used in the recipe for added nutrients. They then review a curried eggplant, chickpeas, and tomatoes dish, highlighting the cookbook’s low sodium approach and the step of salting eggplant to reduce bitterness, which was omitted in the recipe but will be included in their future preparations.
00:09:00
In this part of the video, the speaker discusses various recipes and cooking tips. They mention the importance of salting eggplant to remove bitterness before cooking. The speaker also shares their positive experiences with multiple dishes: a purple super slaw enhanced with grapes, addictive roasted broccoli, and a black bean and basil ratatouille where they would salt the eggplant next time. They express great enthusiasm for turmeric hummus made with both dry and fresh turmeric, noting its exceptional flavor and health benefits. Lastly, they highlight bacon cheeseburger carrot fries with special sauce made from ground turkey and turkey bacon, noting it was a family favorite.
00:12:00
In this part of the video, the speaker discusses several recipes they have tried and loved. They highlight a messy, sloppy joe-style turkey bacon burger which the whole family enjoyed. Next, they talk about roasted cod with blistered tomatoes and turmeric wine sauce, emphasizing its quick preparation time and suitability as a weeknight meal. The chicken stir fry with sweet dates and bell peppers was a surprise hit, loved by both the kids and the speaker’s partner. Lastly, the speaker praises loaded bell pepper nachos for their simplicity and deliciousness, noting that even their picky eater enjoyed them. The ease of preparation, particularly with sheet pan meals, is a recurring theme throughout these recipes.
00:15:00
In this segment, the presenter discusses three recipes:
1. **Middle Eastern Kofta with Roasted Garlic Tahini**: Similar to meatball miso soup using ground turkey and grated zucchini. It was popular with kids and needed the sauce as it was a bit dry without it.
2. **Louisiana Dirty Rice with Sausage and Shrimp**: The dish was quick, delicious, and spicier than expected due to a dominant use of paprika. The kids found it too spicy except for the youngest, who enjoyed the shrimp despite needing milk to handle the heat.
3. **Mediterranean Snapper with Extra Virgin Salsa Verde**: A very easy and quick recipe. The salsa verde made extra, which was enjoyed in multiple meals. The salsa verde contains raw shallot and garlic, making it less suitable for date night due to strong flavors. The fish was served plain for the kids, but the adults enjoyed it with the salsa.
00:18:00
In this part of the video, several recipes are discussed, beginning with a vegetarian/vegan dish of vegan tacos. The tacos, made with a filling of walnuts, lentils, and black beans, were well-received for their umami flavor and texture. While the adults ate them vegan, the kids had some shredded cheese added.
Next, the video moves onto baking with a recipe for soft-baked almond butter chocolate chip cookies. Due to a nut restriction at the day camp, sunflower seed butter was used instead of almond butter. These grain-free cookies, made primarily with chickpeas and sunflower seed butter, were described as “strangely good,” and were enjoyed by everyone.
Finally, the fudgy lentil brownies are introduced. Similar to black bean brownies, they use lentils and applesauce for sweetness and moisture, along with ground oats to keep them gluten-free. These also turned out to be a hit, especially with the kids at day camp.
00:21:00
In this part of the video, the speaker shares their experience with recipes from Joy Bauer’s cookbook “Superfood.” They tested at least 14 recipes and express enthusiasm for trying even more, such as a quinoa sweet potato latkey and chickpea flour fries. The speaker highly recommends the cookbook for its vegetable-centric, kid-friendly, and quick weeknight dinner recipes. They suggest a few tweaks, such as using a little oil instead of cooking spray, using whole eggs, and salting eggplant when making those dishes. The speaker also encourages viewers to purchase the cookbook through an affiliate link in the description to support their channel at no extra cost. They end by inviting viewers to like the video and check out other cookbook reviews.