Book Review – Nourish: Whole Food Recipes featuring Seeds, Nuts & Beans

I am beyond excited to do my first book review here on the blog! A copy of Nourish: Whole Food Recipes Featuring Seeds, Nuts and Beans written by Nettie Cronish and Cara Rosenbloom, RD was provided to me by Whitecap Books for review, however all opinions are my own.

I have a confession. I like to buy cookbooks because they look pretty on my bookshelf. GASP! Plus, having trendy cookbooks from top chefs around the world makes me feel cool (because, really, I’m not cool at all). It’s quite rare that I actually open one up and make the recipes inside. I bookmark a ton of pages (sometimes), but rarely come back to them. But, that’s usually because a lot of these cookbooks just don’t feature the types of food I like to make. Sure, there are a ton of dishes that I would happily chow down if someone made it for me, but I like to stick to simple, healthy, and delicious meals that don’t require a ton of time in the kitchen.  That’s why I was so incredibly excited when a copy of Nourish: Whole Food Recipes featuring Seeds, Nuts & Beans landed in my mailbox. As soon as I opened it up and started flipping through it, I thought “now, that’s how I like to eat!” As someone who follows a (mostly) vegetarian diet and uses a ton of beans, nuts and seeds every single day, this cookbook really hit the spot. A majority of the recipes are vegetarian (woohoo!), plus the pictures and descriptions of each and every one are enough to make your mouth water. Every recipe comes with helpful tips on how to make life easier when meal prepping and how to make substitutions if you aren’t a fan of a particular ingredient or simply don’t have it on hand. I have to say, this cookbook will most likely be on my kitchen counter with recipes in regular rotation, instead of on my bookshelf.

Nourish-Cookbook-With Marks

As you can see, I’ve bookmarked a ton of recipes to try. But, in reality, I had a few ears of corn in the fridge that I was looking to cook up before they went bad and I just happened to have most of the other ingredients on hand so the Black Bean & Quinoa Salad with Charred Corn won out for this review. Not to mention, a pal was having a birthday BBQ and I knew this colorful recipe would be a hit. Two birds. One stone. That’s how I roll.

Recipe with Book Page

First off, this recipe requires very little actual cooking, which is a plus when the weather gets hot and heating up the kitchen is the last thing you want to do. While quinoa was boiling up in one pot, I prepped the other ingredients. The corn was first since that’s the only other ingredient that required any cooking. Although the recipe calls for frozen corn (which is an amazing time-saver), I wanted to use the fresh corn that I had bought a few days ago (I’m one of those people that gets a little overzealous when corn is in season and buy way more than my family can actually eat in a week). It ended up that one ear of corn gives you a little more than a cup’s worth of corn (a little extra corn kernels never hurt nobody ;-)).

The black beans just needed to be drained and rinsed. Seriously, canned beans are a major timesaver and a must-have in my pantry. I stock up whenever they go on sale because they never go bad and we use at least 3 cans a week. As for the rest of the ingredients – mango, red onion, yellow bell pepper, and tomato – they just needed to be chopped up, and the dressing – olive oil, lime juice, cumin, garlic, honey, and salt – simply had to be whisked together.

Just Bowl - Overhead

Everything goes straight into a large bowl and gets tossed for an incredibly colorful and tasty dish. This kind of meal just makes my heart happy. 🙂 Give it a try and let me know what you think!

Black Bean & Quinoa Salad with Charred Corn

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6 cups

Serving Size: 1 cup

Black Bean & Quinoa Salad with Charred Corn

This delicious recipe is reprinted with permission from Nourish: Whole Food Recipes featuring Seeds, Nuts & Beans by Nettie Cronish & Cara Rosenbloom, RD. It makes an amazing and colorful summer side dish or a light vegetarian lunch.


  • 1/2 cup quinoa, rinsed
  • 1 cup no-salt-added vegetable broth
  • 1 cup frozen corn kernels (fresh or canned works as well)
  • 14 oz can no-salt-added black beans, drained
  • 1 yellow pepper, seeded and diced
  • 1 medium tomato, diced
  • 1 mango, diced into 1/2-inch cubes
  • 1/4 red onion, finely diced
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 1 tsp ground cumin
  • 1 tsp honey
  • 1 garlic clove, crushed
  • 1/2 tsp sea salt


  1. In a medium-sized saucepan, combine quinoa and broth. Bring to a boil, then simmer, covered for 15 minutes. Let stand for 5 minutes, then fluff with a fork. Transfer to a large serving bowl.
  2. In a heavy skillet on your stovetop, toast corn kernels over high heat until charred, about 8 minutes. Set aside to cool.
  3. Add black beans, corn, yellow pepper, tomato, mango, onion and cilantro to quinoa. Stir to combine.
  4. To make the dressing, in a small bowl, combine oil, lime juice, cumin, honey, garlic and salt. Whisk to combine.
  5. Pour dressing over quinoa and toss to coat. Serve and enjoy.


340 calories, 19 g fat, 3 g saturated fat, 17 mg sodium, 37 g carbohydrates, 6 g fiber, 9 g sugars, 8 g protein.

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Category: Book Review, Recipes, Vegetarian

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  1. I totally relate to what you’ve said about having a collection of cookbooks that I don’t use because they are so different from how I cook and eat. This one sounds practical and delish – I’m going to have to check this book out!!

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