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
Serves: 6-8
Ingredients:
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)
Instructions:
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!)
For an extra entry, follow @Engine2Diet on Twitter. (Make sure to follow me, @HappyHerbivore , on Twitter too!) and leave a comment sharing your Twitter handle.
P.S. You can also "like" Engine 2 Diet and Happy Herbivore on Facebook!
And don't forget to pre-order your copy of My Beef with Meat today!!!