Right off the bat I want to thank Mrs. Gregg and her family for sharing these wonderful recipes with me. The information contained within the book was an eye-opening (and mouth watering experience) for me. Before being asked to review this book I had never made anything from scratch. And I certainly never knew what real wheat berries and fresh barley looked like. Barley was what was in the box of Gerbers’ baby food when I was introducing solids to my babies. I mean, real people ate that stuff? 
As you may have read in my earlier post, I was sooo proud of myself when I tried the Blender Waffles for the first time. My kids still don’t appreciate them as I do. I have come up with a way to make the kids eat at least one and that’s by adding apple juice and a bit of apple sauce to the mix. Over the course of this year they are understanding why they need to get used to eating things that don’t taste like Aunt Jemima anymore!
One dish that we all agree is delicious (a miraculous occurrence I can assure you) is the blender cornbread. My husband grew up on Jiffy cornbread mix and he’s a tough nut to crack. I experienced real cornbread while visiting my Southern relatives so I knew that fresh was definitely the best. Anyway, he was surprised that it tasted so good and took about the same time as the pre-made box which is full of GMO-laden ingredients that ultimately lead to other health problems. My girls really love Boston Market cornbread, but they even had to admit that they could get to prefer the fresh over the store-bought! (Now it’s time for my victory dance … )
One thing that I really like about this cookbook is that when I’m cooking I don’t feel like I’m alone in the kitchen. Her instructions are very precise and her explanations for why steps needed to be taken during the preparation and cooking process were really excellent. The recipes are varied and encompass a larger selection of ingredients then I’d previously introduced in my house of picky people. Although they never got the hang of eating beans (well, at least without making faces with my Husband leading the pack!) they have become less resistant to trying new foods.
We have enjoyed our experiences with this book so much that we’re ready to branch out to one of Sue Gregg’s other cookbooks called Lunches and Snacks Cookbook. Another benefit of learning to choose better ingredients and eat healthier has been my children’s renewed interest in cooking. They attend a cooking school for children in our area and are experimenting more with different tastes. Since they are able to bring home copies of the recipes that they’ve covered in class, it gives us additional time to discuss healthy replacement ingredients for some of processed/shortcut type of ingredients.
This cookbook is priced at $17 and comes with a PowerPoint Demo CD and includes group materials and a high school level semester course for Menu Planning Preparation. On her website (www.suegregg.com) you can try out sample recipes before you purchase, which is great for the skeptical or those impatiently waiting for their book to arrive in the mail. This small book of 144 pages contains a wealth of nutritional common sense and background to make even a fumble fingers cook like me develop confidence in my ability to provide highly nutritious meals for my family.
Khalid Family Mommy Rating: 5 Stars out of 5
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