Book Review: Yogurt Every Day
Yogurt Every Day is my very first book review; I opted to review the topic as it aligns perfectly well with my “eating healthy” criteria.
“Yogurt Every Day” – Healthy and Delicious Recipes for Breakfast, Lunch, Dinner and Dessert. – HUBERT CORMIER Nutritionist/Dietitian.
Meet the Author:
Hubert Cormier is a registered dietitian and is currently enrolled in a doctoral program at the Institute of Nutrition and Functional Foods in Quebec City. In 2015, he was presented with the Annual Merit Award in Nutrition–Young Professionals, a prize given by his professional body in recognition of outstanding devotion to the field of nutrition. He has written three successful books on nutrition in French. The author lives in Quebec City, Canada.
Let’s get to the star element “Yogurt” to which the book in question revolves around. Yogurt; isn’t new to me; I was introduced to it in my childhood way before the understanding of probiotics and other health benefits, and I am not new to the concept of making Yogurt at home.
About the book:
The book has a colorful and captivating cover page, and what I find very intrigued is that the book actually is written by a Nutritionist.
As you open the book and flip through the first couple of pages, you land to “Table of contents” which is bare essential indicating what the book covers, with a beautiful French proverb.
“The table is a matchmaker of friendships.”
But, as you flip to the next page, an enticing palate of Yogurt base recipe illustrations are presented to tantalize your taste buds; a wide range of Breakfast, Lunch, Dinner, Snacks, and Desserts options. It stands true to the quote “You eat with your eyes first.” It has almost 15 recipes in each bucket.
Food photography by Catherine Côté, let’s just say it is salivating.
I love to collect cookbooks, and I often find myself to gravitate towards the one which demonstrates with the pictures as it works as a perfect guide line and helps to keep my anticipation intrigued.
The introduction of the book followed by a fascinating quick history of Yogurt and its origin. I will just share a little tidbit.
In 2000 BC, Yogurt was used as a preservative for milk in India and Persia.
Yogurt Health Benefits:
If you are not new to my blog, then you are already aware that I am a vegetarian, Being vegetarian it ‘s hard to get your daily dose of protein. Yogurt is an excellent vehicle for it based on which yogurt you opt.
Protein is essential for your body, to build muscles as well as for creating antibodies which protect you in the case of any illness or infections.
Greek yogurt has much higher protein content than other types of yogurt because of the way it is made.
The book advocates very much on Greek yogurt if it fits your lifestyle and dietary restrictions, but the recipes are versatile for any yogurt; as it talks more about the type of yogurt you should choose and how to utilize yogurt to decrease the fat intakes in the recipes by creatively using yogurt as a substitute.
The book has pictorial key indicators explaining the servings, prep time, rest or refrigeration time, freezing time, and cooking time.
I love how the book walks you through the basics of making yogurt at home, covering all different techniques from using a yogurt maker, slow cooker or an oven. It also introduces to how to make plant and coconut based yogurt besides the cow’s milk.
The author doesn’t take you through the tale of his life but gives you a little snippet of memory or what inspired him to create the recipe from his life experiences and introduces straight to the recipe. Neatly listed recipe and garnish ingredients, followed by the method of the recipe to follow and the Hubert’s Tip, where applicable and let’s not forget the most important element which is very handy when you are following a special diet, the Nutritional Value (per servings).
From the list of recipes available to reprint, I have opted for Baba Ghanoush. I have chosen to create the half to the measurements shared in the recipe, but it turned out to be just amazing. I will share the complete recipe as per the book below.
- 4 servings
- 5 minutes prep time
- 15 minutes rest or refrigeration time
- 30 minutes cooking time
- 2 small eggplants
- 1 tablespoon (15 mL) extra virgin olive oil
- Juice from 1/2 lemon
- 1/4 cup (60 mL) tahini (sesame butter)
- 1 teaspoon (5 mL) minced garlic
- 1/4 cup (60 mL) plain Greek yogurt
- Salt and pepper, to taste
- Fresh cilantro leaves
- Cold pressed olive oil
- 2 cloves roasted garlic
- Soybean sprouts
- Preheat the oven to 400 F ( 200 C).
- Halve the eggplants lengthwise and cut slits into the skin. Brush with olive oil and place on a baking sheet, flesh side down. Bake for 30 minutes, then let cool for 15 minutes.
- Use a spoon to scoop out the eggplant flesh, then squeeze lemon juice over the top so that the flesh doesn’t brown.
- In a food processor, add the eggplant flesh, tahini, garlic, and yogurt, and process until the mixture is smooth.
- Season with salt and pepper. Transfer to a serving bowl and garnish as desired.
Nutritional Value ( per servings):
- Calories: 162
- Total fat: 12 g
- Saturated fats: 1.8 g
- Cholesterol: 1 mg
- Sodium: 9 mg
- Carbohydrates: 12 g
- Fibers: 6 g
- Protein: 5 g
Some recipes I am looking forward to experimenting with are Fruits en Papillote, Sweet Potato Gnocchi, Fig Focaccia, Orange and Almond Scones, and Key Lime Tartlets with Speculoos Crusts.
Whether or not you eat Swiss to Balkan and Skyr to Greek or a dairy-free coconut yogurt, you have to include the Yogurt Every Day to your cookbook collection. Not only are the recipes delicious, but filled with nutritious ideas to add a new dimension to your diet. It will surprise you with its creative and delectable recipes.
Yogurt Every Day:
Yogurt Every Day by Hubert Cormier was sent to me to review by Penguin Random House Canada – Courtesy of Food Bloggers of Canada. The opinions are my own.
This is a sponsored post.
- Grocery: Valley Farm Produce
- Camera: Nikon D5300
How to write a Book Review; Reference Material:
Please share your experience if you try any of the recipes from the book.