Beet This

A hilarious, unofficial cookbook featuring rustic, beet-heavy recipes that Mental Floss calls, “the perfect treat for any mega fans of The Office.” **2021 Foreword INDIES Award Finalist for Humor** Ask Yourself, “What Wouldn’t an Idiot Make for Dinner?” The answer is exactly what you will find in this cookbook. With Beet This, you can make your next meal in true Schrute-Farms style with recipes that are equal parts rustic and merciless. Straight from Honesdale (the Keystone State’s culinary mecca) this cookbook is packed with old and hearty, Pennsylvania-inspired recipes that would earn Dwight’s perfectenschlag stamp of approval, including: Beet Biscuits with Rabbit Gravy (a breakfast classic) Beet and Cabbage Salad Beet Fries Russian Beet Soup Whole Roasted Beets Spicy Fried Rattlesnake with Pickled Beets Moist Chocolate-Beet Cake For a B&B nightcap, Home-Distilled Beet Vodka and so much more . . . Sharpen your Santoku, load your spud gun, and prepare to be transported to a magical, beet-filled corner of Northeast Pennsylvania. Or don't. And die of hunger. Idiot. “For Dwight Schrute fans, this latest addition to the show’s culinary library will be hard to beet.” —Robert Peterpaul, Screen Rant “If you don’t consider yourself an idiot, you can’t ‘beet this’ cookbook.” —Jason Fraley, WTOP News

Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.