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Biographical Note:
Sabrina Rudin is an entrepreneur, writer, and recipe developer in the food and wellness space. She is the founder and owner of Spring Café Aspen, an organic and vegetarian restaurant concept with locations in Aspen, Colorado and Greenwich Village. Since starting Spring Café in 2013 and becoming a mom in 2016, Sabrina has become a fierce and passionate advocate for raising awareness about toxins in our food and has built her career around educating people on how to cook, eat and live in healthier way for themselves and for the planet. Sabrina lives with her husband Michael; their three sons and various pets in New York City.
Table of Contents:
Table of Contents:
- Juices
- Good Morning Green
- Tangy Tang
- Beet Mine Forever
- Immunity Juice
- The Cleanser
- Smoothies
- Peanut Butter Berry Blast
- Coco Mango
- The Green Banana
- Piña Colada Smoothie
- Coco-Peanut
- Tahini Carob Malted
- Banana Date Caramel Malted
- Mint Chip Shake with Coconut Whip and Chocolate Drizzle
- Delicious and Nutritious Breakfasts
- The Tutti-Frutti Chopped
- Easy-as-Sliced-Bread French Toast
- The Superhero Burrito (with Tofu or Egg)
- Smashed Chickpea Frittata
- The Fluffiest Gluten-Free Pancakes
- Morning Glory Açai Bowl with Homemade Granola and Tahini Honey Drizzle
- Hippie Dippy Scrambled Tofu
- Diner-Style Home Fries
- Power Protein Granola
- Sauces, Dips, and Dressings
- Health Food Café-Style Tahini Dressing
- Ginger-Tamari Dressing
- Pico de Gallo
- If You Love Mustard Vinaigrette
- The Perfect Salad Dressing
- Secret Sauce
- Herby Balsamic Vinaigrette
- Go-to Guacamole
- Slow-Roasted Chunky Tomato Sauce
- Cilantro Coconut Crema
- Snacks, Crudités, and Light Bites
- Dinner Party Antipasti Board
- Green Herb Whipped Feta with Raw Honey and Chile Flakes
- Feel-Good Nachos
- Simple Hippie Hummus with Crunchy Veggies and Tahini Drizzle
- Lemony White Bean Dip with Toasted Pita
- Buttery Pecans with Crispy Sage
- Salads
- Kitchen Sink Chopped Salad
- Greek 'n' Greens
- East Coast Cali-Mex Salad
- Big Italian Delicatessen Salad
- Summer in a Bowl
- Shaved Fennel Salad with Lemon, Olive Oil, and Jalapeño
- The Vegetarian Niçoise
- Chicories with Beets, Fennel, and Seared Halloumi
- Warm Kale Salad with Roasted Sweet Potatoes and Quinoa
- Little Gems with Castelvetrano Olives and Quick-Marinated Shallots
- Fall in Love with Vegetables
- Coconut Maple Roasted Kabocha Squash
- Sesame Nori Broccoli
- OG Vegetable Stir-Fry with Ginger Peanut Dressing
- Good-as-the-Real-Thing Baked French Fries
- Cucumbers with Sea Salt and Lime
- Sizzling Baby Bok Choy with Fresh Ginger
- Petite Japanese Sweet Potatoes with Miso Butter
- Sautéed Radicchio with Chickpeas
- Roasted Stuffed Acorn Squash with Coconut Rice, Mushrooms, and Golden Raisins
- Crunchy Cabbage Slaw
- Sandwiches, Wraps, and Things You Eat with Your Hands
- I Love a Hoagie Night
- A Classic Tempeh Reuben
- Black Bean Quesadillas with Caramelized Onion, Zucchini, and Goat's-Milk Cheddar
- Spicy Avocado Miso Caesar Wrap
- Curried Tempeh Salad Lettuce Cups
- Pastas and Noodles
- Ramen Noodles with Asian Greens
- Pam's One and Only Vegetarian Lasagna
- One-Pot Baked Orzo with Spinach, White Beans, and Burst Sungolds
- Penne alla Norma (Sorta)
- Stuffed Shells with Tofu Ricotta
- Grandma Hazel's Noodle Kugel
- Hearty Bean and Vegetable Shepherd's Pie
- Tempeh Lentil Bolognese
- Grains and Beans
- No-Fail Stovetop Rice
- Marinated Ginger and Lime Tempeh
- Golden Rice with Ghee, Turmeric, and Onions
- Coconut Tomato Rice
- Loco-Coco Rice
- Buttery Short-Grain Brown Rice with Crispy Brussels Sprouts and Shallots
- Kasha with Caramelized Onions and Crispy Shiitakes
- Baked Polenta with Marinara and Soft Goat Cheese
- Basic Pressure Cooker Beans
- Mexican-Style Black Beans
- "Refried" Pinto Beans
- Soups and Stews
- Ginger Vegetable Miso Soup
- Gingery Butternut Squash Soup
- Navy Beans and Greens Soup
- Spicy Lentil Stew with Tomato and Wilted Greens
- Chilly Day Chili with All the Toppings
- Naturally Sweetened Desserts and a Few Cozy Drinks
- Baked Apples with Cinnamon and Maple
- Just a Very Good Crumble
- No-Bake Peanut Butter Granola Bars with Chocolate Drizzle
- Spring Café Aspen Vegan and Gluten-Free Chocolate-Chip Cookies
- Zucchini Banana Snacking Bread
- Vanilla Doughnuts with Blue Magic Glaze
- Double-Chocolate Skillet Cookie
- Coconut and Carob Magic Cookie Bars
- Coconut Lemon Tart with Nutty Shortbread Crust
- Old-Fashioned Ice Cream Cake with "Oreo" Cookie Crumble
- Classic Hot Chocolate
- "Instant" Hot Coconut Carob
- Throat Saver
Review Quotes:
"Sabrina's recipes are equal parts nourishing and delicious. This book is a guide to feeling good, feeding loved ones, and finding happiness in every meal."--
CARISSA STANTON, NEW YORK TIMES BESTSELLING AUTHOR OF SERIOUSLY, SO GOOD
Review Quotes:
"Sabrina has been my go-to for all things health and wellness from the moment we met. Her knowledge of holistic health is top tier.
Healthy with a Side of Happy will change the way you look at your plate, yourself, and what you choose to put in your body."--
MELISSA WOOD TEPPERBERG, FOUNDER OF MELISSA WOOD HEALTH
Review Quotes:
"I judge food by its craveability factor, and let me tell you, Sabrina's food is oh-so-craveable. The best part is, I feel so happy when I am eating her recipes."--
KATIE LEE BIEGEL, COOKBOOK AUTHOR AND FOOD NETWORK HOST
Review Quotes:
"Parents put so much pressure on themselves around food--what to make, what kids will eat, what's 'healthy.' Sabrina shows that nourishment can be simple, delicious, and good for everyone at the table. This book is both a relief and an inspiration."--
DR. BECKY KENNEDY, NEW YORK TIMES BESTSELLING AUTHOR OF GOOD INSIDE
Review Quotes:
"Sabrina has this magical way of making healthy living feel joyful, not overwhelming.
Healthy with a Side of Happy is so much more than a cookbook--it's a guide to creating a home and life that nourish you from the inside out."--
CLAIRE HOLT, ACTRESS
Publisher Marketing:
In her debut cookbook, the founder of Spring Cafe teaches families how to create healthy plant-based recipes to enhance their overall well-being.
Sabrina Rudin knows nourishment is key in the kitchen. She believes healthy food should be delicious and satisfying, because that's how to get everyone at the table to clean their plates--and ultimately to feel their best. Since opening organic, vegetarian restaurant Spring Café in 2013--and then becoming a mom in 2016--she has grown into a passionate advocate for raising awareness about toxins in our food, and educating people and families on how to cook, eat, and live in a better way for both themselves and the planet.
Now, in her debut cookbook, Sabrina shares the tools you need to create an attainable healthy lifestyle at home. Her methods are straightforward and easy to incorporate into your existing routines, with an ethos centered around the joy and abundance of mealtime. You'll learn how to choose, prep, cook, and ultimately thrive on plant-based foods. These 100 recipes are both elegant and simple enough to satisfy people of all ages and palates, whether your youngest just developing their palate, a growing teen with a hearty appetite, or a busy professional.
Some highlights include:
- Fluffiest Gluten-Free Pancakes
- The Green Banana Smoothie (Sabrina's favorite)
- Classic Tempeh Reuben Sandwiches
- Simple Hippie Hummus with Crunchy Veggies and Tahini Drizzle
- No Bake Peanut Butter Granola Bars
And many more delicious options!
Healthy with a Side of Happy will inspire you to shift the foundation of the way you eat and cook for the ones you love, creating healthier, happier lives for all of you.
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