Tasty Naughty Healthy Nice – Susan Jane White

Susan Jane White is pure fun. How can I make that statement when I’ve never met the woman? If you take into consideration the names of her cookbooks (The Virtuous Tart: Sinful but Saintly Recipes for Sweets, Treats, and Snacks and Tasty. Naughty. Healthy. Nice.: Whole Food Made Sinfully Delicious), her cheeky narrative in those books, and the joy she radiates in her author photo – it is a no brainer. 

We featured Susan’s first book, The Virtuous Tart, earlier this year and today I am thrilled to bring you a promotion on Tasty. Naughty. Healthy. Nice which shares over 135 recipes for wheat-free, sugar-free, and dairy-free eating. 

With recipes that range from a 90-second barley miso soup to Wasabi pea carbonara, or a Rye-banana bread with Homemade chocolate hazelnut spread to Roasted garlic and wild nettle soup, there is something here for everyone. Whether you need to incorporate changes in your diet for allergy or health reasons, or just want to add more whole foods into your repertoire, this is the cookbook for you. Susan’s knowledge and expertise all delivered with a dose of humor along with beautiful photographs and good-for-you, yet tasty, recipes make this title a keeper. 

Special thanks to Roost Books for sharing the Pumpkin falafel recipe with our members and for providing five copies of this title in our contest below open to US and Canada members. 

Pumpkin falafel
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

It’s a shame Halloween has monopolized the pumpkin. They’re far too fabulous to be dismissed for eleven months of the year.

This vegetable’s buttery flesh is stuffed with goodness. There’s potassium for hangovers, vitamins A and C to slay superbugs (think Uma Thurman in Kill Bill), and extra carotenoids for those who can’t afford to keep up their Botox installments. That’s a lot of ammunition for a supposedly ghoulish vegetable.

On the antioxidant radar, pumpkins are almost up there with blueberries and spinach. We like antioxidants because they help prevent the bad LDL cholesterol in our bloodstream from oxidizing. Once oxidation occurs, we’re told the likelihood of cholesterol depositing onto blood vessel walls significantly increases. Not sure I like the sound of that.

Heart surgeon Dr. Oz Mehmet has even devised a recipe for pumpkin brownies to entice his clients into eating more of this useful vegetable. According to Dr. Oz, pumpkins are probably one of the best foods we ain’t eatin’.

Here’s my recipe, based on Allegra McEvedy’s (one of my favorite chefs). Deep-frying falafel may taste delish, but isn’t recommended for our waistlines or arteries. Shame. More alarmingly, deep-frying food can make your mouth feel like a camel’s armpit. Luckily, Allegra designed hers to be baked.

  • 1 small field pumpkin, acorn squash, or red kurl squash, cut in pieces and roasted (500 g)
  • Just over 1 cup (125 g) chickpea flour (aka gram flour) or chestnut flour
  • 2 garlic cloves, crushed
  • Zest and juice of 1/2 lemon
  • 2-3 tablespoons extra virgin coconut or olive oil
  • 2 tablespoons chopped spring onions
  • 2 teaspoons ground cumin
  • Black sesame seeds, to garnish

Makes 8-12 falafel

Preheat the oven to 340°F (170°C).

This recipe isn’t a science. You’re aiming for the falafel to be one-quarter chickpea or chestnut flour. It’s really that simple, so use whatever amount of pumpkin you have and adjust the recipe as appropriate.

Roasting pumpkin is a cinch too-no peeling necessary. Just make sure to avoid the monstrous Cinderella ones. Start by cautiously hacking the side of the pumpkin. Chop this flesh into matchbox-size pieces and continue to work your way around the pumpkin. The hardest part is that first slice. Tumble the pieces into a roasting tray with a good splash of coconut or olive oil. Cover with foil. Roast for 45-60 minutes, until sweet and tender. Pumpkin is better overcooked rather than undercooked.

Remove the tray of pumpkin and let the pieces cool completely before handling. If you’ve roasted more than you need, count yourself lucky. Whiz any leftover pieces with coconut milk, sautéed onions, and a pinch of curry powder to make soup. Or freeze a batch for your next falafel craving.

Raise the oven temperature to 400°F (200°C). Line a baking tray with parchment paper or grease with a lick of olive oil.

Using clean hands, mash together all the falafel ingre¬dients except the black sesame seeds. Put the falafel mix in the freezer for 15-30 minutes to firm up. Mould the chilled mixture into falafels and place on the lined baking tray. I find an ice cream scoop is the best way to shape falafel. If you use teaspoons and patience, you’ll double the portions and halve the baking time. Sprinkle with black sesame seeds and cook in the oven for 20-45 minutes, depending on their size.

Try serving alongside thick natural or coconut yogurt, smooth hummus, Maple Mustard Lentils (page 158), or a big bowl of peas. The messier, the better.

From Tasty. Naughty. Healthy. Nice. by Susan Jane White, © 2016 by Susan Jane White. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

The publisher is offering five copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on February 7th, 2018.

Post a comment


  • AnnaZed  on  December 30, 2017

    Metro muesli with chia jam

  • t.t  on  December 30, 2017

    90-second barley miso soup

  • Dannausc  on  December 30, 2017

    Maple and cardamom peaches

  • vickster  on  December 30, 2017

    Badass Breakfast Bars

  • lauriesk  on  December 30, 2017

    I would try the granola recipe.

  • lpatterson412  on  December 30, 2017

    The only granola recipe you'll ever need!! I've been looking for a good one!

  • Angryyew  on  December 30, 2017

    I'm going to try that pumpkin falafel recipe.

  • contest718  on  December 30, 2017

    Double decker amaranth and banana pud

  • kmn4  on  December 30, 2017

    Maple mustard lentils

  • lgroom  on  December 30, 2017

    I love pumpkin and I'll do the pumpkin falafel.

  • janv  on  December 31, 2017

    Maple and Cardamom Peaches for the yum

  • lindaeatsherbooks  on  December 31, 2017

    I would like to make the Mango, blackberry, and buckwheat porridge.

  • tennyogirl  on  December 31, 2017

    Double Decker Amaranth and Banana Pod

  • mpdeb98  on  January 1, 2018

    Chia bonbons

  • EmilyR  on  January 1, 2018

    Badass breakfast bars

  • trudys_person  on  January 1, 2018

    Smoked Salmon Blini with Healthier Hollandaise! Sounds delicious!

  • Shelley.b  on  January 1, 2018

    Badass breakfast bars

  • jkmfrog  on  January 1, 2018

    Definitely the F%*k Me Salad. LOL. This is one of my favorite curses and the southeast Asian influences in the ingredients speak to me on a deep level. Yum.

  • ravensfan  on  January 1, 2018

    Badass breakfast bars

  • Karen.2018  on  January 1, 2018

    I would like to try Maple mustard lentils!

  • Rosesrpink50  on  January 1, 2018

    Anti-inflammatory aloo! Very interesting. Love that it is a natural way to lower inflammation.

  • sgump  on  January 2, 2018

    Green eggs: I love the idea of coloring with powdered green tea!

  • sarahawker  on  January 3, 2018

    Miso eggs and soy sauce

  • jr0717  on  January 3, 2018

    The sea salt probiotic chocolates. Tasty, complex, and packing healthy benefits? I'm in!

  • geoff@kupesoftware.com  on  January 4, 2018

    Any salad that starts with an invective gets my vote!

  • infotrop  on  January 5, 2018

    Flash-fried plaice with pink peppercorn salt and lemon dust That last ingredient sounds like fun

  • sunfish  on  January 6, 2018


  • Steben  on  January 6, 2018

    The Chocolate chili con carne with coconut yogurt.
    Sounds like awesome comfort food!

  • eggplantolive  on  January 6, 2018

    Banana Toffee Ice Cream!

  • Julia  on  January 6, 2018

    Maple and cardamom peaches.

  • InAHealthyKitchen  on  January 6, 2018

    Sea Salt Probiotic Chocolates

  • Scotsman61  on  January 6, 2018

    Mango, blackberry, and buckwheat porridge

  • Whyvette  on  January 6, 2018

    Hot and smoky seeds sound like an awesome snack option.

  • celestin  on  January 7, 2018

    Green eggs. Sounds interesting and I love matcha

  • clairew137  on  January 7, 2018

    pumpkin falafel

  • kennethjohngilmour  on  January 7, 2018

    can't go wrong with maple so would like to try the maple and cardamom peaches found on page 36

  • JaCampbell  on  January 7, 2018

    The pumpkin falafel recipe is on my list to cook this week.

  • artmarcia  on  January 7, 2018

    Maple and cardamom peaches Sounds simple and good!

  • RSW  on  January 7, 2018

    Badass breakfast bars

  • jmay42066  on  January 7, 2018

    Badass breakfast bars

  • ladybrooke  on  January 7, 2018

    I'd make chia and chai breakfast pudding first.

  • VeryVigario  on  January 7, 2018

    Badass breakfast bars

  • RickPearson54  on  January 8, 2018

    Pumpkin falafel

  • jezpurr  on  January 8, 2018

    The pumpkin falafel!!!^_^

  • Karla123  on  January 8, 2018

    I received a new food processor for Christmas, and this delicious recipe for Blackberry tart with almond pastry would be a perfect dessert to make with it.

  • motherofpearl81  on  January 9, 2018

    Rye banana bread with homemade chocolate hazelnut spread

  • tararr  on  January 10, 2018

    Maple and cardamom peaches

  • artthecat  on  January 10, 2018

    Granola, maple and cardamom peaches, and rye banana bread with chocolate hazelnut spread.

  • orchidlady01  on  January 11, 2018

    Rye banana bread with homemade chocolate hazelnut spread

  • Sfgordon  on  January 11, 2018

    Millet and chestnut crêpes with passion fruit syrup sounds fascinating.

  • LaurenE  on  January 13, 2018

    Green eggs

  • robynsanyal  on  January 13, 2018

    Miso eggs and soy sauce

  • Laura1  on  January 14, 2018

    maple mustard lentils

  • PennyG  on  January 14, 2018

    Yum … Miso eggs and soy sauce!

  • SnarkyLarane  on  January 14, 2018

    Superfood spreads – sweet and salty chili sauce sounds like a pretty good recipe.

  • LMS209  on  January 16, 2018

    raw cacao nib toffee

  • ljsimmons  on  January 17, 2018

    Boozy cherry cupcakes

  • AlisonL  on  January 23, 2018

    The Snazzy broccoli and soba noodles sounds tasty!

  • KarenDel  on  January 23, 2018

    I'd make Scrambled tofu with caramelized onion and shiitake mushrooms

  • jc214a  on  January 24, 2018

    I'm still looking for a good black bean soup recipe so I would try Smokey Black Bean Soup.

  • shines5  on  January 26, 2018

    Double decker amaranth and banana pudding

  • boulder42  on  January 26, 2018

    Smokey black bean soup!

  • PacaMama  on  January 26, 2018

    Umami Beef Stew

  • SheenaSharp  on  January 27, 2018

    i think Smoked salmon blini with healthier Hollandaise

  • Jenamarie  on  January 27, 2018

    Badass breakfast bars or pumpkin falafel – yum!

  • Sueskitchen  on  February 1, 2018

    broccoli and soba noodles!

  • antpantsii  on  February 2, 2018

    Banana toffee ice cream

  • abihamm  on  February 3, 2018

    Praline cupcakes

  • HelenB  on  February 3, 2018

    Badass breakfast bars

  • jigglesfrog  on  February 7, 2018

    Maple and cardamom peaches

Seen anything interesting? Let us know & we'll share it!