If someone told you a book about veganism, slaughterhouses and insults would become a bestselling book, would you believe them? Likely not. But that’s just what happened when Rory Friedman and Kim Bournouin titled their book Skinny Bitch: A No Nonsense Guide for Savvy Girls Who Want to Stop Eating Crap and Start Looking Fabulous!
Very sneaky. Under the guise of a regular ol’ diet book, Skinny Bitch shot to the top of the bestseller list almost immediately. While it is packed full of weight loss advice, nutrition info and some recipes, it also includes details about slaughterhouses and gross conditions of animals raised for food. It’s an interesting approach, though likely a little shocking for people who didn’t see it coming.
My over 60 year old boss (at my bookstore job) read it and went vegan overnight. Incredible!
Rory and Kim have since put out many more books (about being pregnant and vegan, for example) but recently Kim released a hardcover, full-color cookbook. Skinny Bitch: Ultimate Everyday Cookbook is full of fresh, easy and delicious recipes that all use whole foods.
Some of the best and most unique recipes include: vegan blue cheese dressing (WOW!), vegan chicken marsala, and coconut banana french toast. Are you salivating?
The other night for dinner I made the Peanut Pasta Salad with Fried Tembeh bits – essentially an asian inspired warm noodle dish with fresh broccoli, carrots and the BEST peanut sauce I’ve ever made! I know not everyone likes peanut butter – I’ve yet to understand how that is humanly possible – but if you do like peanut butter and peanut sauces, this will blow your mind.
Skinny Bitch Peanut Sauce
- 3 Tbsp peanut butter (preferably natural)
- 1/4 cup water (if the water is hot, it’s easier to mix)
- 2 Tbsp soy sauce or tamari
- 1 Tbsp agave nectar
- 1 Tbsp apple cider vinegar
- 2 teaspoons french minced/grated ginger
Mix everything together, then put use it on noodle dishes such as this one, leafy greens, or anything else edible. It would likely make cardboard taste delicious.
Tonight, I’m going to make the Curried Chickpea Cakes. Whoa, I know. Want to come over?