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Veronica Bosgraaf
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Pure Food: Eat Clean with Seasonal, Plant-Based Recipes Paperback – February 17, 2015

by Veronica Bosgraaf (Author)
4.4 out of 5 stars 44 ratings
Bring more whole, real ingredients into your kitchen and replace processed foods with the 120 plant-based recipes in Pure Food.
 
A busy mother of three who was frustrated with trying to find healthy, organic snacks for her kids, Veronica Bosgraaf decided to make one herself, the Pure Bar. Now nationally available and widely beloved, the bar kick started a nutrition overhaul in Veronica’s home. Clean foods and a new, simple way of cooking and eating replaced anything overly processed and loaded with sugar.
     Organized by month to take advantage of seasonal produce, Pure Food shares Veronica’s easy vegetarian recipes, many of which are vegan and gluten-free, too.
 


   • January: Lemon Ricotta Pancakes, Winter Garlic and Vegetable Stew, Chocolate Rice Pudding
   • April: Asparagus with Turmeric-Spiced Almonds, Egg Noodles with Wild Mushrooms and Spring Greens, Roasted Cauliflower with Quinoa and Cashews
   • July: Watermelon Mint Salad, Grilled Garlic and Summer Squash Skewers with Chimichurri, The Perfect Veggie Burger
   • November: Caramelized Pear Muffins, Parsnip and Thyme Cream Soup, Wild Rice and Pecan Stuffing
 
 
With 18 color photographs and tips for "cleaning" your kitchen and lifestyle—from drying your own herbs to getting rid of chemical cleaners—Pure Food shows the simple steps you can take to make your cooking and living more healthful.
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  1. Print length
    224 pages
  2. Language
    English
  3. Publisher
    Clarkson Potter
  4. Publication date
    February 17, 2015
  5. Dimensions
    7.35 x 0.56 x 9.11 inches
  6. ISBN-10
    0804137951
  7. ISBN-13
    978-0804137959
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The Amazon Book Review
Book recommendations, author interviews, editors' picks, and more. Read it now

Editorial Reviews

Review

"Pure Food overwhelmingly reflects Veronica Bosgraaf’s talent for taking clean, seasonal ingredients and transforming them into deceptively simple, delicious recipes. This inspiring cookbook makes a healthier lifestyle totally doable . . . and utterly craveable!" 
—Julie Morris, bestselling author and superfood chef

"Pure Food is exactly what we need—simple and fabulous recipes that aim to educate, nourish, and tantalize our palates. It proves cooking and eating healthy [AY: should this be “healthfully”?] can be exciting, delicious, and accessible. Cheers to that!”
—Kathryn Budig, celebrity yoga instructor, food blogger, and author of Aim True

“Pure Food is pure proof that delicious healthy food can be quick and easy. With just a handful of fresh ingredients, Veronica's recipes are simple yet bursting with flavor. And the best part is, you can make them in very little time. This book is a gift to busy people who want to eat clean and have fun at the same time!”
—Tess Masters, author of The Blender Girl

“I've always been able to count on my Pure Bars as healthy, on-the-go fuel. Now, founder Veronica Bosgraaf has taken the bar concept—using organic, natural, healthy ingredients to make nutritious foods—and applied it for the home kitchen in Pure Food. This book has seasonal, simple, and Pure recipes that have me looking forward to every meal!” 
—Gretchen Bleiler, Pro Snowboarder, Olympic Silver medalist, 4-time X-Games Gold medalist, ALEX bottle co-founder, and certified meditation instructor

“There are so many bars on the market, but Veronica Bosgraaf’s Pure Bars are my favorite by far since they really are so clean and equally delicious. It’s about time she shared her other recipes with the world! This book is different than others out there because it’s really accessible, easy to follow, and is full of truly delicious, healthful recipes that the whole family will love. Now, with Pure Food, there's no excuse not to make wholesome, plant-based food and continue on your wellness journey!”
—Dr. Zelana Montminy, TV host and nutrition expert
 
“Pure Food is the perfect go-to guide for yummy vegetarian recipe ideas. It is authentic, just like Veronica. As a busy working mother myself, I am always trying to strike a balance. No matter how chaotic life becomes, I always make time during the week to cook healthy meals for my family. Pure Food will now make cooking a little bit easier.” 
—Shel Pink, founder of SpaRitual & SlowBeauty.com

“Along with all the delicious but fantastically simple recipes in Pure Food, I especially love all the tips and formulas for natural pest control, laundry soap, household cleaners, and green lawn care!”
—Akasha Richmond, chef and owner of Akasha Restaurant

“Pure Bars were the first non-GMO, organic, vegan snack bars that I got my hands on, and I love them. It’s great to see Pure Bar founder Veronica Bosgraaf share more of her passion for healthy food in her cookbook, Pure Food. Her recipes are based on the same principles and values of the bars, so you know they’re good for you. The way she eats is how I eat too, and I enjoy the creativity of the delicious dishes she created.”
—Chanelle Sladics, professional snowboarder, X Games medalist, and cofounder of Simply Straws

About the Author

VERONICA BOSGRAAF is the founder of Pure, a line of organic, all-natural fruit and nut bars and fruit snacks. Passionate about making it easier to eat real foods, Veronica is dedicated to sharing her journey, questioning food culture, and providing ideas and choices that help families live a healthier lifestyle. She lives in Michigan with her husband and three children. Learn more at ThePureBar.com.

Product details

  • Publisher ‏ : ‎ Clarkson Potter
  • Publication date ‏ : ‎ February 17, 2015
  • Edition ‏ : ‎ 1st
  • Language ‏ : ‎ English
  • Print length ‏ : ‎ 224 pages
  • ISBN-10 ‏ : ‎ 0804137951
  • ISBN-13 ‏ : ‎ 978-0804137959
  • Item Weight ‏ : ‎ 1.1 pounds
  • Dimensions ‏ : ‎ 7.35 x 0.56 x 9.11 inches
  • Customer Reviews:
    4.4 out of 5 stars 44 ratings

About the author

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Veronica Bosgraaf

Veronica Bosgraaf

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Veronica Bosgraaf was born and raised in Michigan. She taught High School for 6 years, and then was a stay at home mom for her 3 children. In 2004, her 6 year old daughter declared herself a vegetarian. Veronica supported her daughter and began learning about a vegetarian lifestyle and cooking vegetarian meals. She created a convenient vegan snack bar that her daughter thought was a treat, but was nutritionally balanced and completely organic. In 2006, she founded her company Pure, to produce and sell her Pure bars locally and eventually nationally. Today, Pure makes Fruit and Nut bars, Ancient Grain bars and Fruit and Veggie Strips and Sandwiches for people of all ages. All of Pure’s products are gluten-free, vegan, organic and Non-GMO. Veronica is passionate about getting people back in the kitchen to create simple, healthy meals and snacks and has recipes and tips on her website www.thepurebar.com. Pure Food is a collection of her Midwestern favorites in a healthy and simple format, along with recipes that incorporate new, innovative ingredients like ancient grains. It is her first cookbook.

Customer reviews

4.4 out of 5 stars
44 global ratings

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I’ve had this fabulous cookbook for nearly ten years. I absolutely love it!! My favorite is the eggplant lasagna and the asparagus with turmeric spiced almonds. I wish she would come out with another cookbook
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Top reviews from the United States

  • K. Barnes
    5.0 out of 5 stars Excellent items in this succinct cookbook
    Reviewed in the United States on August 23, 2015
    Format: PaperbackVerified Purchase
    I love how the book is sectioned by month so you can focus on what's fresh for the season. There is a good mix of meals, snacks, sides and desserts. I have already found a few go to recipes. There are also some nice tips on how to "make your own" staples which you might normally buy. The lack of pictures for every single recipe is not really a bad thing since it is rarely helpful. The majority of the recipes are fairly easy (unless you add the "make your own" items and then some could be cumbersome). I won't lie. I'm planning ahead to future months!
    One person found this helpful
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  • Charles Baynes Jr
    5.0 out of 5 stars 5 Star
    Reviewed in the United States on March 2, 2015
    Format: PaperbackVerified Purchase
    I’ve had this fabulous cookbook for nearly ten years. I absolutely love it!! My favorite is the eggplant lasagna and the asparagus with turmeric spiced almonds. I wish she would come out with another cookbook
    Customer image
    Charles Baynes Jr
    5.0 out of 5 stars
    5 Star

    Reviewed in the United States on March 2, 2015
    I’ve had this fabulous cookbook for nearly ten years. I absolutely love it!! My favorite is the eggplant lasagna and the asparagus with turmeric spiced almonds. I wish she would come out with another cookbook
    Images in this review
    Customer image
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  • Myka Nienhuis
    5.0 out of 5 stars Love the layout of this beautifully written cookbook
    Reviewed in the United States on February 19, 2015
    Format: PaperbackVerified Purchase
    Love the layout of this beautifully written cookbook! Every single recipe is so easy to follow and the ingredients are clean and pure. Can't wait to cook my way through this month by month!
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  • gramkrakr
    5.0 out of 5 stars Health
    Reviewed in the United States on August 20, 2019
    Format: PaperbackVerified Purchase
    Complete health recipes
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  • Nora Stlaurent
    4.0 out of 5 stars There is less packaging waste as well
    Reviewed in the United States on April 2, 2015
    Format: Paperback
    The author states, “Pure Food is not a “fancy” cookbook. It’s an approachable guide to help you quit fast, frozen, processed foods and get back into the kitchen…My recipes are simple and wholesome, and use really, seasonal foods that hopefully will help others rediscover cooking, and do it within their schedule. Granted, there are some more challenging recipes in the book because we all need to be pushed out of our comfort zone, but even those are recipes for real people who don’t think they have the time or confidence to cook. “

    The author starts out talking about a “Pure Pantry-The most important rule I have for cooking is to use real ingredients: fresh items not found in a can or jar or box. Real foods is free of synthetic additives and has been spared manufacturing processes that break down or extract beneficial nutrient. There is less packaging waste as well. It is simple better for our bodies and better for the environment to buy this way. I also try to buy local, seasonal and organic.”

    This is a small paperback book filled to the brim with 120 recipes broken down into months; rich with tips and hints for cooking and eating clean. Each month features 10 recipes ranging from Breakfast to dinners, snacks and more. I like how the author describes each month and what is happening outside; which prompts cooking inside.

    The author has helpful tips and hints mingled among the recipes. Some of the topics are: Why you should invest in a juicer; Choosing the right oil, Processed Veggie Meat, Composting, Best indoor herbs, Curry, Local Creameries and Community supported Agriculture; Natural Pest Deterrents, Sea Salt vs Table Salt, Garden herb Sun Tea, Vinegar, Veg Broth, Pumpkin puree Then there are Homemade items, Laundry detergent, Mayo, Cleaning Cleaners, Green lawn care, Homemade lip balm – just to name a few.
    There are 18 full color pages folded into the middle of the book. Here are some of the recipes I’m looking forward to try:

    Starting with
    JANUARY: Lemon Ricotta Pancakes, Cacao Chip Banana Bread;
    FEBRUARY: Dill Havarti Couscous with Rainbow Chard; Chocolate Soufflé with Grandma’s Chocolate Sauce;
    MARCH Warm Pear Crumble; Vegan Orange Pops, Irish Hash
    APRIL Egg White Scramble with Curried Goat Cheese and Dandelion Greens, Asparagus with Turmeric-Spiced Almonds, Garlic and Thyme Mashed Potatoes,
    MAY Cheddar Artichoke Dip; Linguine with Tomatoes and Avocado Pesto, Asparagus Risotto;
    JUNE Hummus Pizza with Arugula and Wild Mushroom; Veggie “Sushi” Roll, Strawberry Ice Cream Pie;
    JULY Pistachio Couscous with Orange Zest; The Perfect Veggie Burger; Cherry Chocolate Mousse;
    AUGUST Peaches and Cream Amaranth Porridge, Egg and Spinach Phyllo, Eggplant Bruschetta, Lemon Dill Potato Salad,
    SEPTEMBER Roasted Butternut Squash and Apple Bisque; Heirloom Tomato and Walnut Pesto Wrap, Eggplant Lover Lasagna,
    OCTOBER Apple Walnut French Toast, Pear and Spinach Salad with Maple Pecans; Gluten-Free Lemon Poppy Seed Cupcakes,
    NOVEMBER Caramelized Pear Muffins, Eggplant and Chickpea Stew; Wild rice and Pecan Stuffing, Sweet Potato Stuffing;
    DECEMBER Polenta with Currants and Allspice, Parsnip and Thyme Cream Soup, Walnut-Stuffed Squash, Vegan Eggnog.

    I can’t wait to dig into this book to learn not only about great recipes with easy to understand instructions with ingredients I can get anywhere! But I look forward to putting into practice the bonus features in the tips and hints to try each month. I’ll be referring to this book often.

    I received a free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.

    I received a free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.

    Nora St. Laurent
    TBCN Where Book fun Begins! www.bookfun.org
    Book Fun Magazine www.bookfunmagazine.com
    Book Fun Blog www.psalm516.blogspot.com
    One person found this helpful
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  • Coco
    2.0 out of 5 stars Two Stars
    Reviewed in the United States on January 11, 2016
    Format: PaperbackVerified Purchase
    Returned it!
    One person found this helpful
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  • Letty Flatt
    3.0 out of 5 stars Many appealing dessert recipes in this cookbook.
    Reviewed in the United States on July 23, 2015
    Format: Paperback
    This cookbook stems from author Bosgraaf’s all natural snack business, Pure Food. She says she is not a trained chef and that she wrote her cookbook to share her commitment to eat clean with seasonal plant-based recipes. The recipes are what she feeds her family on a regular basis. Many recipes are vegan, though others contain dairy, eggs and sugar.

    I tested 2 recipes from this cookbook. The recipes that called to me were for "healthier desserts", naturally sweetened, gluten-free, vegan, or all of the above. You’ll find plenty of such dessert recipes in the cookbook. In the headnote for her strawberry ice cream pie, Bosgraaf writes that "this very pie crust" was the beginning of Pure Bars and her company. No wonder her business flourishes. I posted the Strawberry ice cream pie on my blog.

    I also tested a savory Vegan Keema. I had never heard of keema and had to look it up in my Indian cooking reference cookbook. We don’t often see coffee in savory dishes; I am wondering if author Bosgraaf’s family put coffee in their ground beef keema, or did she introduce it in her vegan rendition? I like how the coffee adds meat-like depth to this meatless lentil, tomato and wilted greens curry.

    I received this cookbook from the publisher. However, the thoughts and opinions expressed here are my own.
    One person found this helpful
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  • CF
    5.0 out of 5 stars Five Stars
    Reviewed in the United States on March 1, 2016
    Format: PaperbackVerified Purchase
    Excellent. Only point is wish it had been completely vegan. But got great ideas, enjoyed ALL!
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Top reviews from other countries

  • Sweet_Butterfly
    5.0 out of 5 stars Five Stars
    Reviewed in Canada on February 26, 2016
    Format: PaperbackVerified Purchase
    Fast service great book!!
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