Eating healthy has never been more beautiful than in “Ripe: A Fresh, Colorful Approach to Fruits and Vegetables,” a new table/cookbook co-created by former Oakwood resident, Archbishop Alter High School graduate and award-winning photographer Paulette Phlipot and food writer Cheryl Sternman Rule.
Phlipot said “Ripe” is the result of combining her two passions in life: living a healthy lifestyle and photography.
“I wanted to create a book that would not only make people stop and look at produce in new and different ways and pique their interest, but also that would help encourage them to eat fruits and vegetables more often and overall gain a deeper appreciation for them. I did not want it to be a book that preached about why we all should be eating more fruits and vegetables but more of a book that celebrates fruits and vegetables,” Phlipot said.
“Ripe” boasts 75 recipes and simple uses for each fruit and vegetable featured in the book and 150 photographs arranged by color.
“Because of my visual take on things, I decided to organize the book by color. Not only did I think it’s a unique, simple way of organizing a food book, but I also thought it would make the book more appealing visually while also encouraging readers to eat a rainbow of colors,” Phlipot said.
A winter dish that is great to make after work and creates lots of leftovers for the next day’s lunch, Phlipot recommends the Broccoli Soup with Cheddar Croutons; for a get-together with friends, she advises trying the Avocado Tangerine Salsa; and to bring new flavor to an old favorite, she suggests the Green Beans with Smoky Pistachio Dust. For a soup to warm you up this winter, try the Green Noodle Soup with Kale, Beans and Parmesan Crisps. She calls the Curried Red Onion Jam with Simple Dal a warm, flavorable dish and the Jicama with Peanut Sriracha Dip a great way to introduce jicama to kids.
“We always add flavor to meat, and this cookbook shows how to dress fruits and veggies up a bit,” Phlipot said. “I hope it offers a better understanding and appreciation for fruits and vegetables. And hopefully, it will encourage (readers) to want to grow, cook and eat them more often.”
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