The first advance copies of Super Natural Simple are making their way to their new homes. As most of you know, the last few months have been a bit of a hazy blur for me because of all the things happening with my family, but seeing this book finally make its way into the world feels really good. It made the Epicurious list of The Best New Cookbooks of Spring 2021 along with other incredible cookbooks by some of my favorite authors. Be sure to check it out. Super Natural Simple was also chosen on Amazon.com as an Editors' Pick of the Best Cookbooks, Food and Wine. I am so appreciative! The official release date is March 23rd, so if you've pre-ordered, THANK YOU, you should be receiving your copy any day. We can start cooking through it together!



Photo & Prop Styling by Joseph De Leo // Epicurious

Related to the structure of Super Natural Simple, a number of you have asked about chapters. There are 10 chapters - for ex: Make-Ahead Mornings // One-Bowl Bakes // Nourishing Soups & Stews // Single Skillets - and I tried to make the pantry section in the back (the section people often overlook) extra special. We used a different paper stock and I packed it with hard-hitting recipes for my favorite broths, pastes, nut & seed butters, and grain blends. The book is vegetarian, and there are many vegan recipes, or recipes that are easily adaptable!

I did an interview with In Fiore for their wonderful Plant Potential series. Julie Elliott is the magic-making founder, and we've been friends & farmers' market buddies (when I was in SF) for years. It is widely agreed upon that no one smells better than Julie. The Plant Potential series spotlights the potential of a single ingredient. I chose hibiscus.

It was one of the first things I planted in our community garden plot - hibiscus sabdariffa. Also commonly known as roselle or Jamaica. The spiky red calyxes have an exceptionally high antioxidant level. They're also very high in Vitamin C. Basically, the plant grows, and eventually beautiful showy blossoms appear. The flowers wither, drop and you're left with spiky ruby-red calyxes. You can harvest and use them immediately or dry for later use. Or, you can buy them of course! Hibiscus is globally beloved in endless beverages and culinary preparations. I use them in relishes, rehydrated and chopped as a salad ingredient or taco filling, in ice creams and sorbets, etc.  

I included two hibiscus-centric recipes. A simple Hibiscus-Coco Tea (from Super Natural Simple) & a favorite (intense!) Vitamin C Honey. Check out Plant Potential: Hibiscus and also be sure to poke around the rest of the series. Andrea Gentl on rose, Aishwarya Iyer on olive oil, Sarah Kate Benjamin on reishi mushroom, Natasha Pickowicz on quince, Fanny Singer on rocket, Deborah Williamson on calendula, Camille Becerra on cranberry, & Cortney Burns on persimmon.

I buy nearly all of the ingredients for this in bulk at a natural foods co-op. They're also readily available online. If you can't find one of the ingredients I call for, no big deal. Leave it out, or add another spice or powder you like! Pitaya powder is tricky to source (and can be pricey!), you can totally leave it out - maybe crush up some freeze-dried strawberries or raspberries instead. You might use powdered ginger in place of the cayenne, etc. Use this recipe as a jumping off point! *The acerola cherry powder really brings the tang here, you might also experiment with camu camu powder - also super tangy, also vitamin C rich (start with a lot less, and add to taste). Have fun!

INGREDIENTS

• 1/2 teaspoon cayenne powder
• 2 teaspoons pitaya (dragonfruit) powder
• 1 teaspoon hibiscus powder
• 1 1/2 teaspoons acerola cherry powder (natural vitamin C powder)*
• 1 teaspoon rose hip powder
• 1 cup of runny, raw, mild honey

INSTRUCTIONS

Combine the cayenne, pitaya, hibiscus, acerola cherry powder, and rose hip powder in a small bowl. Add the powders to the honey and stir, stir, stir. Stir until the honey becomes uniform in color. Place in a dark spot, and leave overnight. Stir again the next morning, taste, and adjust with more cayenne, vitamin c powder, hibiscus power, or pitaya. Store in a dark place. Enjoy!

A last little tip: if your powders get clumpy over time, you can re-powder them by pounding in a mortar and pestle. You can also crush dried hibiscus into a powder the same way for use here.

Heads up everyone! I'm going to have a number of special giveaways in the coming weeks to celebrate publishing Super Natural Simple & I'll be highlighting some of my favorite culinary products. To kick things off, it's all about Brightland. I love Aishwarya Iyer (the founder), and always keep Brightland olive oils and vinegars at the ready in my kitchen! We're very excited to bring some fresh cooking inspiration into your home as well. The giveaway will launch today and run through 3/24/21. All the details will be announced on @heidijswanson + @wearebrightland soon(!) so make sure you're following & keeping an eye out.