In case you missed my Facebook announcement, it is official! I am a published author!
It is only one recipe, but who's counting?
If you are a Zumba lover, a cookbook lover, a healthy food lover, or any type of homo sapien, you will want to check out the BRAND NEW Zumba Lovers Cookbook published by Zumba Fitness. Yes, Zumba makes absolutely everything! You can buy Zumba shirts, socks, sneakers, hats, backpacks, and now, this! This soft-cover volume is filled with enormous full-color photographs and recipes from around the world. These are tried-and-true home-style dishes which real Zumba teachers and students have used to help them get healthy and lose weight. There are also a few "splurge" dishes that are still healthy but higher in calories.
Like a Zumba class, this cookbook is a hodge-podge, a tossed salad of recipes from many different corners of the world. There are spicy recipes like Mango Peach Salsa and Jalapeno Chicken. But there are cool and soothing recipes as well, like Lebanese Cucumber Soup and Matcha Smoothie. And like a good Zumba class, there is something here that will appeal to everybody!
The recipe I share in this cookbook is Chocolate Coconut Cheesecake. I believe I have already posted this recipe on my blog, so I am not going to repeat it here. But I wanted to share at least one recipe from the book to give you a tiny taste of the offerings.
This recipe for Eggplant Hummus was created by Nancy Pilarski. Sounds delicious to me!
Ingredients:
1 (1 lb.) eggplant, cut into 2 inch pieces
2 TB olive oil or olive oil spray
1/3 cup extra virgin olive oil
Sea salt and freshly ground pepper
1 (15.5 oz.) can chickpeas, drained
Juice of one medium lemon
1/3 cup chopped fresh parsley
1 medium garlic clove, minced
Preheat oven to 450F. Place eggplant on baking tray and drizzle or spray with olive oil. Sprinkle with salt and pepper. Bake 20-25 minutes or until eggplant is soft. Allow to cool.
Place all ingredients, except olive oil, in food processor. Pulse to combine. Then with machine running, pour olive oil in a thin stream. When fully combined, season with salt and pepper to taste. Serve with warm pita triangles or carrot and celery sticks.
NOTE: Although this recipe does not call for tahini, I would deinitely add about 1/3 cup. Both hummus and baba ganoush normally contain tahini. And it is one of the most delicious substances on earth.
It is only one recipe, but who's counting?
If you are a Zumba lover, a cookbook lover, a healthy food lover, or any type of homo sapien, you will want to check out the BRAND NEW Zumba Lovers Cookbook published by Zumba Fitness. Yes, Zumba makes absolutely everything! You can buy Zumba shirts, socks, sneakers, hats, backpacks, and now, this! This soft-cover volume is filled with enormous full-color photographs and recipes from around the world. These are tried-and-true home-style dishes which real Zumba teachers and students have used to help them get healthy and lose weight. There are also a few "splurge" dishes that are still healthy but higher in calories.
Like a Zumba class, this cookbook is a hodge-podge, a tossed salad of recipes from many different corners of the world. There are spicy recipes like Mango Peach Salsa and Jalapeno Chicken. But there are cool and soothing recipes as well, like Lebanese Cucumber Soup and Matcha Smoothie. And like a good Zumba class, there is something here that will appeal to everybody!
The recipe I share in this cookbook is Chocolate Coconut Cheesecake. I believe I have already posted this recipe on my blog, so I am not going to repeat it here. But I wanted to share at least one recipe from the book to give you a tiny taste of the offerings.
This recipe for Eggplant Hummus was created by Nancy Pilarski. Sounds delicious to me!
Ingredients:
1 (1 lb.) eggplant, cut into 2 inch pieces
2 TB olive oil or olive oil spray
1/3 cup extra virgin olive oil
Sea salt and freshly ground pepper
1 (15.5 oz.) can chickpeas, drained
Juice of one medium lemon
1/3 cup chopped fresh parsley
1 medium garlic clove, minced
Preheat oven to 450F. Place eggplant on baking tray and drizzle or spray with olive oil. Sprinkle with salt and pepper. Bake 20-25 minutes or until eggplant is soft. Allow to cool.
Place all ingredients, except olive oil, in food processor. Pulse to combine. Then with machine running, pour olive oil in a thin stream. When fully combined, season with salt and pepper to taste. Serve with warm pita triangles or carrot and celery sticks.
NOTE: Although this recipe does not call for tahini, I would deinitely add about 1/3 cup. Both hummus and baba ganoush normally contain tahini. And it is one of the most delicious substances on earth.
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