Deliciously Holistic – A Book Review and Lemon Dill Goat Cheese

Lemon Dill Yogurt Goat Cheese

I have had the pleasure of receiving Deliciously Holistic* by Shelley Alexander, this past week. Thank you Shelley for sending me your lovely book to review.** I have spent the last week flipping through it daily, reading not only the recipes, but the wealth of knowledge that it contains. What’s different about this book is that it is a resource, not just a bunch of great recipes (which it also has, more than a 150 in fact).

Maybe I should start by telling you a little bit about Shelley. She is the owner of one of my favorite blogs and companies, A Harmony Healing. She received her chef’s training at The Los Angeles Culinary Institute and is a certified healing foods specialist and holistic chef. So it’s not surprising that every recipes leads in with information about each recipe.

Deliciously Holistic

As part of the launch, this book is on sale for 50% off!

Information like:

  • Why the ingredients in each recipe were used
  • What health promoting nutrients are found in the ingredients
  • What healing qualities are found in specific foods

The first 55 pages are filled with resources such as where to shop, online information sites, seasonal menus, unique superfoods and the health benefits of herbs and spices. There’s a section for recommended healthy sweeteners, one for healthy fats and oils and pantry staples. If you’re new to holistic foods and recipes, this is a great place to start. This book has the foundations for the newbie but is advanced enough to keep you learning every time you use it. With over a 150 recipes there’s no shortage of exploration into holistic healing foods.

Flip through this book on Amazon* by clicking on search inside this book under the photo of the book on the left hand side.

You’ll learn how to improve your gut health, the best way to prepare foods to ease digestion and increase absorptions of nutrients and great detoxification recipes for the liver, all hidden in delicious breakfasts, lunches and dinner. You’ll even be healing your body while you enjoy a chocolate mousse pie.

Here are some of the great things you’ll find

  • -Recipes to make your own kefirs, yogurts, and tonics
  • -Make your own coconut milk and nuts milks
  • -Quick and easy smoothies
  • -A section just for basics, like healing salad dressing, healthy sauces cultured vegetables and salsa
  • -Breakfast, cooked and cold (for busy mornings)
  • -Soups and stocks
  • -Salads
  • -Sandwiches, wraps and rolls
  • -Entrees and working with grass fed and pastured meats and wild seafood
  • -Side dishes, snacks and desserts

She has included ingredients that not only delight the taste buds but are great healing foods for our bodies. I love her use of teas to flavor dishes in a unique ways that brings extra antioxidants to the table. Who couldn’t use that?!

Lemon Dill Yogurt Goat Cheese collage

Here are a few of the recipes I can’t wait to try:

  • Vanilla Pistachio Milk
  • Mango Chia Ginger Granola
  • Gluten Free Buttermilk Millet Waffles
  • Pumpkin Hazelnut Chai Soup
  • Meyer Lemon Miso Dressing
  • Raw Beet Tartare
  • Lamb Chops with Spicy Mint Chutney
  • Lemongrass Ginger Wild Salmon
  • Pomegranate Millet Pilaf
  • Smoky Orange Hummous
  • Pina Colada Ice Cream


Lemon Dill Goat Cheese

Lemon Dill Goat Cheese

  • 3/4 cup yogurt goat cheese (recipe below)
  • 2 Tbsp fresh minced dill leaves
  • 1 Tbsp fresh lemon juice
  • 1 tsp lemon zest

Mix all the ingredients together in a small bowl until well blended. This recipe will last in the refrigerator covered for 1 to 2 weeks.

Making Yogurt Goat Cheese

  • 1 (32 ox) container of goat’s milk yogurt

Line a strainer with a thin clean tea towel or tripled cheesecloth and place suspended over a bowl. Pour in the yogurt. The whey will drip through the cloth and the yogurt will firm up. Place yogurt in the fridge while it strains overnight. In the morning, pour the whey into a jar and use for another recipe. Scoop out the cheese from the cloth and place in a airtight container. Yogurt cheese will last 3 to 4 weeks.

This book really does have something for everyone. The basics if you’re just starting out learning how to make your own stocks, salad dressings and learning to cook more at home. As you become more comfortable, you’ll be able to continue with this book by learning to make your own nut milks, granola, fermented veggies and sauces and working with a variety of superfoods and interesting vegetables.

You can pick up a copy of Deliciously Holistic right here (it’s 50% off for a limited time). Thanks again for the lovely book Shelley.

*I am an affiliate to Amazon, but I only promote products I use and believe in.

**I received a complimentary copy of Deliciously Holistic, but my views are 100% my own.

Lemony Dill Goat Cheese


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4 Responses to Deliciously Holistic – A Book Review and Lemon Dill Goat Cheese

  1. Koko July 16, 2013 at 3:46 pm #

    Totally intrigued by this cookbook, France! The recipes sound nutritious annnnnnd delicious! I love goat cheese, but never think to flavour it myself, let alone make it from scratch! How cool!

  2. Cheryl July 17, 2013 at 3:00 am #

    That cheese sounds yummy. I have dairy goats and I make yogurt with it, but it’s thinner than store-bought yogurt and probably won’t make a nice cheese. But, I make a soft goat cheese that I’m going to try the lemon dill with instead. I would have never thought of that combination. I think this book will be a nice supplement to Nourishing Traditions. It sounds like the food philosophy is the same, but maybe she elaborates on it a little, plus has more recipes. I’m always looking for more healthy recipes.

  3. Joanne (eats well with others) July 18, 2013 at 11:16 am #

    Wow sounds like a great book! I’d love to spread that lemon dill goat cheese all over everything in my life.

  4. Levi February 18, 2016 at 7:33 pm #

    The caprese sdncwiah looks delicious! For some reason when it comes to grilled cheeses though, I like the traditional american cheese on white bread with a cup of tomato soup. It reminds me of my childhood!

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