Rip says he and I are kindred spirits, and I couldn't agree more. I adore Rip (and his entire family!).
When I was visiting him in Austin last year, he spilled the beans on his new book, My Beef with Meat. I was practically jumping around in his kitchen I was so excited.I even wrote a few recipes for the book!
Anyway, a few months ago, Rip emailed me an early copy of his new book (that he co-authored with his "razzle dazzle" sister Jane!), asking if I'd write an endorsement. I curled up on the couch that night and read the entire book in a few hours. I just couldn't put it down. I kept fist pumping the air screaming "YES!"
Here's my endorsement for the book:
"This book is revolutionary! It dispels all the nutrition myths that cause sickness and confusion in our society. Rip is straight-forward, succinct and caring with his delivery of information that will save your life. Arm yourself with knowledge and delicious plant-strong recipes!"
Yep. That sums it up. Seriously — this book is INCREDIBLE and tackles every "myth" you've heard. This book is great for those looking to go plant-strong but that have questions or concerns, those who want to give the gift of health and inspire a loved one to eat more plants OR those who are already plant-strong and are hungry for more recipes!
Today, Rip is graciously giving away two (2!!) copies of his new book, My Beef with Meat, to two lucky Herbies! (The book's not even out yet!!!)
AND he's sharing a new recipe from the book: Kale Ceviche Salad!
Rip's Kale Ceviche Salad
Prep time: 10 minutes
1 bunch kale, stripped and chopped
1/4 cup oil-free hummus
½ lemon, juiced
¼ - ½ tsp salt
½ tsp red chili flakes
½ red bell pepper, finely chopped
1 small carrot, grated
½ purple onion, diced
11 oz. mandarin oranges (about 3 oranges)
Throw stripped and chopped kale leaves in a large bowl with hummus, lemon juice, salt, and red chili flakes. Mash and massage the hummus into the kale with your hands until the hummus is spread evenly — like a dressing — throughout the kale. Stir in red bell pepper, carrot, purple onion, and mandarin oranges. If you can, let the salad sit for 30 minutes before serving — if not, dive in!
For a chance to win a copy of Rip's new book out May 14th, post a comment below sharing your favorite way to eat kale! (This contest is limited to the U.S. and Canada — Sorry!)
And don't forget to pre-order your copy ofMy Beef with Meattoday!!!