No words can describe my excitement! Not only did YUM receive the prestigious honor of being reviewed by PUBLISHERS WEEKLY, but also received a star designation as well!!!
Refreshingly free of politics and polemics, Nicassio’s book strictly focuses on the food, offering thoughtful and practical recipes such as her Best No Meat-Meat, a combination of mushrooms, walnuts, onions, and herbs used to create shepherd’s pie, as well as spaghetti and veggie meatballs. Kid- and family-friendly food dominates the book, with vegan versions of mac and cheese, tacos, vanilla ice cream, and chocolate chip cookies, as well as inventive riffs. She employs baked polenta as a substitute crust for pizza and collard greens as a stand-in for tortillas in wraps—all of which are simple and ingenious. A highlight are her chia chips, a crunchy snack full of healthy ingredients that work well with all manner of dips. Even carnivores will find dishes like Rho’s Giardiniera Pickled Vegetables and garlic-infused polenta hard to resist. Most recipes are as straightforward, though some, such as lemon cupcakes, call for a painfully specific ingredient (in this case, a quarter teaspoon of psyllium husk powder), which may be off-putting to initiates. That said, once readers have sorted out their preferences and tastes (particularly regarding which sugar substitute they’ll be using), they’re good to go. (BookLife)
PUBLISHERS WEEKLY Feb 1, 2016 edition (page 62)
YUM is touching lives…
The YUM Vision…
Inspiration: The YUM Story…
“YUM is a MASTERPIECE”
~Sandra Cabot MD, integrative physician & award-winning author