Mee MCCormick wrote this fascinating book which offers all sorts of recipes that can help with boosting the immune system. She herself has had an interesting life full of highs and lows. In th e meanwhile she wound up with such debilitating conditions as Hashimoto's disease , celiac disease and rheumatoid arthritis. Her recipes for Pinewood Kitchens, part of a farm, started by Samuel Graham, a free thinking farmer in the 1830. He created a kind of utopia where all men and women were equal in rural Tennessee. Chef McCormack brings her health background into her cooking and into the book. There are sections on the importance of adding berries and nuts into the diet and how they can help the body . another section, which many cooks and chefs ignore, is devoted to seaweed. She also emphasizes the importance of probiotic foods such as kimchi and sauerkraut and how they're very important in a diet. The many recipes reflect this.Chef McCormick also weighs in on sugar and what you can use in it's place - namely honey or coconut sugar , the last contains such nutrients as zinc, iron , and calcium. She also recommends monk fruit sugar It 's an all natural sugar first made by Buddhist monks in Southeast Asia and has no calories or carbs.
I like this cookbook a lot. There are sections from breakfasts (which comes later in the book) along ones on soups, main courses, sides and dips. The vegetarian ones are great for those cooking in a meat free home kitchen. The tempeh bacon is especially appealing , because it can also be made into a crunchy snack. It'll would also work well with Chef McCormick's falafel burger recipe. Since this is a Southern cookbook, there is a recipe for fried chicken. It's a healthier version sans the flour, being dipped in cornstarch for the crispiness. Cayenne and paprika give it color and bite. There are also collard greens along with black eyed pea croquettes, a different spin on the Southern classic. Okra is also here in fritter, roasted and pickled forms. She celebrates her Italian heritage with a tomato free (!) sauce for pasta. Miso or tamari along with kuzo root and umbeboshi vinegar give it that rich taste. Chef Mc Cormick does like tomatoes and she has an excellent tomato soup recipe, a perfect balm for these times. The breakfast recipes are interesting too, especially the breakfast tacos, made with scallions and zucchini along with bacon and eggs. Her breakfast smoothies are rich with fruits and berries along with mushroom powder used to boost the immune system. I like the gluten free desserts, which are her family's pignoli or pine nut cookies to a spin on the Southern classic pecan pie. She also had a healthier version of pumpkin pie too.
We need healthy comfort food during these troubling and crazy times. Mee McCormick's My Pinewood Kitchen : A Southern Culinary Cure is just that. She provides us with great recipes that are good for our bodies and souls.
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