Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson

Notes about this book

Notes about Recipes in this book

• Muesli

  • kjwright on July 07, 2011

    Recipe has proven tasty both as written and with oats, wheat germ, and nuts toasted (I toasted each ingredient separately). Excellent with fresh berries on top.

• Granola

  • soleilune on August 20, 2012

    I'm not a sugar fiend, but this could have used a bit more sweetener.

• Multigrain pancakes

  • Astrid5555 on September 09, 2012

    Fluffy, excellent AND healthy - only made with whole grain flours! Cannot wait to make them again. Kids declared them their new favorite pancakes.

  • jzanger on January 21, 2012

    These are fantastic. There's not a bit of AP flour in them, and I found that the substitution I had to make (buckwheat flour for rye) worked beautifully. I did add a capful of vanilla and a tablespoon of cornmeal for tradition's sake. One last note; if you have a scale I'd suggest you use it for the flours because I find it's easy to be inaccurate when measuring alternative flours.

  • spharo00 on June 05, 2012

    These are very light and fluffy, just as the recipe says. I was a little surprised since the pancakes are made completely with whole grain flours. These weren't overly sweet, and I could really taste the tanginess of the buttermilk which I liked. I added Early Summer Peach Marmalade from The Blue Chair Jam Cookbook according to the suggestion from Food in Jars for Jam-Filled Pancakes. They didn't even need syrup on top, just a little touch of butter.

• Sun toast

  • spharo00 on May 30, 2012

    This was a very tasty and very filling breakfast. I used whole wheat sandwich bread, but next time I think I'll try her suggestion and buy a loaf of fresh baked bread and cut it myself. I don't have a round cookie cutter so I cut the whole in the bread with a knife and ended up making it too small. My egg whites spilled out over the top of the bread, but the egg was cooked perfectly and tasted delicious with the garlic rubbed over the top.

• Millet muffins

  • happyeater on June 24, 2011

    Love these muffins. Not too sweet and great with a berry jam. The millet gives the muffin a nice little crunch.

  • honeymilkyum on October 12, 2011

    Definitely my favourite muffins.

  • oddkitchen on January 16, 2013

    These are a good knock-off of now-closed Cafe Fanny's millet muffins.

  • SugarFree_Vegan on March 08, 2013

    These were lovely, as I don't eat sugar I used a mix of Xylitol and 'Truvia' and added a little soya milk to loosen the batter. Amazing and loved the slight crunch of the millet.

  • aeader on April 07, 2013

    These are delicious and so easy to make. I've substituted maple syrup (Grade B is usually what I have on hand) for the honey with great results as well.

• Baked oatmeal

  • alexmann8 on April 13, 2013

    4/10/2013 I have made this recipe twice. The first time, for a christmas brunch, I did not read the directions close enough and made the mistake of adding both the maple syrup to wet ingredients and the brown sugar to dry ingredients instead of one or the other. Way too sweet!!! Huckleberries are not available where I live so I have used fresh blueberries and frozen wild blueberries so far. Very good either way. I will have to try some of the other suggestions people have made. Have also thought about a version with ginger, cardamom, orange zest, and dates or dries apricots.

  • oddkitchen on January 16, 2013

    Five-star recipe, for sure, that I make often. Can be baked in advance; is amenable to a wide variety of substitutions (spices, fruits, nuts, even grains -- once, in a pinched spot, I ran out of oatmeal and successfully supplemented it with instant rice); can be veganized; transports well; great brunch/potluck recipe.

  • kb_mw on October 19, 2011

    Really tasty. I made this with apples as the bottom layer (peeled and sliced about 1 cm thick) and frozen strawberries. I used skim milk and mixed all the butter in with the wet ingredients rather than saving some to drizzle over at the end. Also, I mixed the dry ingredients in a bowl, then added the wet ingredients and dumped the whole lot into the baking dish. Less worry about distribution that way. Overall an excellent recipe, better than other baked oatmeals that I have tried. It did serve six, though we all could have eaten more.

  • Emily Hope on December 04, 2011

    Very good and not too much work to make--would be great as part of a brunch, thought it's easy enough to make for regular weekend mornings (maybe even weekday, though it does need to bake for about 40 minutes). I used frozen (unthawed) blueberries and banana slices and they worked fine. I'd like to experiment with other fruit and nut combos, like apple/raisin/pecan. Top layer of oats was just a little bit chewy for my taste--I might try a little more milk next time to see if that makes a difference.

• Bran muffins

  • kb_mw on October 19, 2011

    Very good, not too sweet. I've made these several time with the Ezekiel 4:9 cereal, the golden flax version. They don't really dome up very much in the oven, but that works because they are the perfect recipe for my rose-shaped muffin pan. They keep decently well for a muffin too, and are good split and toasted the next day.

• Whole grain rice salad

  • we10mom on October 20, 2011

    This salad is both delicious and gorgeous. It really needs that dark colored rice to look its best. I used a rice blend from Costco. It is definitely its best on the day it is made.

• Kale salad

  • Laura on December 08, 2011

    Pg. 80. This was really good. That said, in the future, I would be inclined to double the kale and decrease the coconut. It just seemed that the amount of coconut was way out of proportion to the amount of kale.

  • jzanger on January 03, 2012

    I used this as a jumping off point for a more substantial dish. We axed the coconut, doubled the kale, and added these ingredients: diced and roasted sweet potato (tossed with rice vinegar and coconut oil), thinly sliced crunchy red bell pepper, sunflower seeds, dried cranberries, and sautéed shallots. It was really good over the suggested farro. I will definitely make it this way again!

  • vinochic on September 18, 2012

    I love this recipe! I probably make it once a week. It is also really good served with other hearty grains (brown rice, bulgar...)

• Black bean salad

  • mfto on September 09, 2011

    This recipe did not work for me at all. I used 2 cans (30 oz total) of black beans which were listed as a substitute. She lists cooked beans as 22 oz. I noticed the discrepancy in oz too late. Another problem was the oven roasted cherry tomatoes. She lists 1 pint and that is what I used. It might work for one can of black beans but was lost in 2 cans. Not Heidi's fault but although my tomatoes were listed as cherry, they were very large. Grape tomatoes would be better size I think. I did not care for the pepitas. Almonds would be better for me. I tried to save the dish by adding some sun-dried tomatoes but my husband ate only a few beans. So don't think I will attempt this dish again.

• White beans & cabbage

  • kb_mw on October 19, 2011

    Love love LOVE this recipe. The first time I made it, both my husband and I were skeptical, but it is really excellent. We use a cast-iron skillet, I would recommend either that or non-stick to get the potatoes browned. We make this at least once a week. Easy, CHEAP, and tasty, a real winner.

• Broccoli gribiche

  • cespitler on November 01, 2012

    I, too, am a big fan of this salad. It's very similar to a potato salad I've been making for a couple years, which uses lemon instead of the vinegar (and a lot more of it, like lisacohen suggests above). I love the addition of the egg yolk to the dressing. Asparagus would be great as would be corn and roasted carrots (which would also add more color). I'd also add more shallots next time and would let them sit in the dressing for a bit before mixing. This also came together quicker than I expected and will therefore make it into the regular

  • Emily Hope on March 01, 2012

    This was really delicious and a nice twist on potato salad. Hearty enough to be a meal on its own or with a vegetable side. I found that though the gribiche dressing seemed tart enough on its own, when added to the salad, I needed to add more vinegar to perk things up. I only used parsley because that's what I had on hand, but I imagine it would be delicious with tarragon and chives. I'd also consider adding cornichons (traditional in gribiche).

• Chanterelle tacos

  • oddkitchen on January 16, 2013

    Very good and easy, but barely a recipe -- pan-fry mushrooms in butter, with seasoning.

• Rye soda bread

  • cespitler on November 01, 2012

    Seriously quick to make and absolutely delicious with the dill butter. I'm just about to make a second batch so that I can use up my buttermilk and I know my friends will appreciate the gift when I show up for dinner tonight. My dough was very sticky, too. So, I added extra rye flour and it came together just fine. The slashes definitely make for a beautiful presentation.

• Avocados and mustard seeds

  • soleilune on February 04, 2012

    Pretty tasty! I halved the recipe since it was just me eating. I had intended it as a snack while making dinner, but I ended up eating it with a few tortillas and it became my dinner. Subbed jalapeno for serrano chile, and used garam masala as the curry powder.

• Spinach chop

  • jaelsne on November 17, 2011

    I made this delicious recipe for a potluck, and received rave reviews and several requests for this recipe. It is unusual and tasty, with a bit of a kick from the Harissa. I will definitely make this again!

• Roasted chickpeas

  • spharo00 on April 25, 2012

    I used half canned chickpeas and half dried chickpeas. The flavor was great, a little smoky and a little spicy. It was my first time making roasted chickpeas so I was a little surprised by the texture. I expected them to be crunchy, but they were soft after the initial bite. This may be an error on my part, not sure. Also, Heidi suggests keeping these on hand to add to other dishes, but by the next day mine were a very unappetizing texture.

• Little quinoa patties

  • Melanie on November 16, 2011

    p121. I thought these tasted really good, a nice combination of flavours. I ate one hot and saved the rest to eat cold for lunches during the week with salad. My substitutions - parsley for the chives, 3 eggs instead of 4. Also I cooked 1C of quinoa to give the 2.5C cooked quinoa that is required. Will probably bake as per Heidi's website next time.

• Farro soup

  • Laura on November 22, 2011

    Pg. 128. Just got this book yesterday and this is the first recipe I've cooked from it. And, it's a winner! It's good and very easy. I made it with French lentils and homemade vegetable broth. Next time I would double the sweet potatoes -- they seemed to disappear. Have to say that the lemon yogurt is key -- don't skip it!

• Pan-fried mung beans with tempeh

  • Astrid5555 on September 06, 2012

    Maybe I overcooked the mung beans since they were mushy. The tempeh, however, was really tasty and the broccoli added a nice crunch. A definite must cook again!

  • kimbaroni on January 12, 2013

    Page 132

• Black pepper tempeh

  • cespitler on November 01, 2012

    I thought this was good, too. However, I'd probably make a few changes next time. Since I love tempeh, I'd probably increase it by 50% or so and I'd cut the sugar a bit. I liked the sweetness it brought, but with the caramelized garlic it was a little too sweet for me. I wanted a touch of brightness to come with this. I like the idea of maybe serving it over spinach as a warm salad next time. I'd maybe add some cherry tomatoes and little crunch with grated carrots at the end.

• Green lentil soup

  • kimbaroni on December 29, 2012

    Page 149, and absolutely delicious!

• Wild rice casserole

  • kimbaroni on December 29, 2012

    Page 155

  • jaelsne on January 10, 2012

    We enjoyed this recipe. It has an earthy, wintry taste that would make a great side dish. I made it as written, and found it a bit lacking as a main dish. Next time I would add a lot more cheese and perhaps more spice. A little bland for our family. It was popular at a pot luck I attended. Excellent recipe, but not we good as others in this book

  • Cheri on June 23, 2011

    Wild Rice Cassarole is great. Used thyme. Added a little more grated cheese, some to mix and some on top. Great side for chicken, fish or pork, but very good on it's own. Good leftover/re-heated

  • Laura on May 20, 2013

    Pg. 155. I'm really surprised by the positive notes for this recipe here because I really disliked this. It was dry and didn't have a lot of flavor. I think the cook time is way off -- I don't think the second half of the bake time is needed at all -- wish I'd gone with my instincts and removed it from the oven after the first 30 minutes. Also, the wild rice did not work at all for me. I'd much prefer this with brown rice. But then, I won't be making it again, so it's a moot point.

• Black sesame otsu

  • kater on January 31, 2012

    Great recipe!

• Honey & rose water tapioca

  • jzanger on April 04, 2012

    Not crazy about this recipe, as much as I wanted to be. The honey was so overwhelming to the other flavors. I love the idea of adding rose water and lemon zest, and I will try that again, but not with the 1/3 cup honey Heidi calls for. Also, I suspect that using milk with a higher fat content than I did (1%) would be wise.

• Poached egg for one

  • spharo00 on March 11, 2013

    The author describes three methods for poaching eggs and suggests using all three to make a perfectly poached egg. I usually swirl the water and add vinegar but had never tried to strain the extra white from an egg before poaching. It seems like an unimportant step that would be easy to skip, but I tried it and it really does work. My egg was perfectly round and perfectly cooked with no stray whites to push away. It may not have affected the flavor as much, but if you are poaching eggs as part of a meal for guests I would definitely recommend this.

Reviews about this book

Reviews about Recipes in this Book

• Baked oatmeal

  • Lottie and Doof

    I will be making it again and again, it is fantastic. It is easily adapted as fruits come in and out of season. I can even imagine a version with jam in the depths of winter.

    Full review

• Lemon-zested bulgur wheat

  • Arctic Garden Studio

    This recipe makes weekday hot cereal feel special, even decadent. I love the nutty flavor and chewy texture. The coconut milk makes it incredibly creamy... What's not to love?

    Full review

• ISBN 10 1580082777
• ISBN 13 9781580082778
• Linked ISBNs
  • 9781607740681 (United States) 4/5/2011
  • 9781742702056 Paperback (Australia) 10/1/2011
• Published Apr 05 2011
• Format Paperback
• Language English
• Countries United States
• Publisher Ten Speed Press
• Imprint Ten Speed Press

Publishers Text

Other cookbooks by this author

• 101 Cookbooks
• Cook 1.0: A Fresh Approach to the Vegetarian Kitchen
• Super Natural Cooking: Five Delicious Ways to Incorporate Whole & Natural Ingredients Into Your Cooking
• Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen
• Super Natural Every Day: Well Loved Recipes from My Natural Foods Kitchen