Raised by a veggie-averse Icelandic mother, Herman's childhood exposure to vegetables was limited to potatoes and corn. But forty years as a self-proclaimed "carboholic" resulted in chronic pain, low energy, and brain fog. After extensive research on the significant role that food plays in overall health, Herman realized that the benefits of nutrition include anti-inflammatory effects, blood sugar stabilization, mood elevation, improved sleep, enhanced immunity, improved cognitive function, gut health, and heart health. Still, this knowledge did not eliminate her aversion to vegetables. Rather than attempting to overcome her dislike of vegetables, her goal was to simply incorporate more of them into her diet. She decided to embrace her distaste and find ways to sneak vegetables into her favorite dishes. Fifteen years of culinary experimentation culminated in ninety creative recipes that range from jellied beets and carrots to condiments infused with kale and spinach, as well as broccoli bread, glazed beet donuts, and kale coconut cream pie.

Herman successfully blends a conversational tone with an instructional writing style. The result is a thoroughly comprehensive cookbook that is educational, innovative, and refreshingly unique. Opening with an engaging backstory followed by an informative discussion by National Board Certified health and wellness coach Rhonda Thornton, this book is well-organized and delivered. It walks readers step-by-step through the processes of selecting, cleaning, storing, seasoning, and cooking a wide variety of vegetables. It also provides readers with a helpful explanation of common kitchen tools and equipment, as well as frequently used culinary terms. Vibrant, tantalizing illustrations of mouth-watering dishes bring the recipes to life. Readers will be inspired and excited to embark on a journey of improved nutrition and health without sacrificing taste.

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