Virgin Apple Mojito + a Cookbook Review

Juices - Virgin Apple Mojito on the left // photo excerpt from Vegetarian Everyday (reprinted with permission)In March of last year, David Frenkiel and Luise Vindahl announced on their blog, Green Kitchen Stories, that they were creating their first cookbook. I know this because I have been diligently following their blog for a couple of years now, cooking many of their inspiring creations, watching their adorable daughter Elsa grow up, and seeing the launch of both of their Green Kitchen Apps. (Yes, plural!) Spending time on their blog has culminated in finding new inspiration for my own time in the kitchen. The way that they relate to food is really aligned with how I strive to live my life, including making the majority of what I eat from scratch, using whole, unprocessed ingredients, and eating a diet loaded with fruits and vegetables.

Vegetarian Everyday book cover (reprinted with permission)

© VEGETARIAN EVERYDAY: Healthy Recipes From Our Green Kitchen Rizzoli New York, 2013.

Well, their cookbook is finally here, and it’s everything I could have imagined it to be. The way it feels in my hands—substantial, the pages crisp and generously weighty—promises of the writing and beautiful imagery inside. Each recipe is accompanied by a stunning photograph, telling a story of how the food is eaten and shared with family and friends. This is key for me: I have huge collection of cookbooks, but the ones that I love the most are the ones that give the reader, or cook, a sensory experience. Vegetarian Everyday more than delivers on this point.The recipes, all vegetarian or vegan, and 90% of which are gluten-free, are broken down into types of meals: Mornings, Good to Go, Small Bites, Family Dinners, and so on. There is also a section of the book that explores key pantry ingredients so that you can be set up for success as you cook your way through it. And after you take a look through it, I’m sure you’re going to want to!

I couldn’t help it; I have already made several recipes from the book: the hemp protein bars, the savoury tacos with corn and mango filling, the zucchini noodles with marinated mushrooms, and the quinoa cakes, which present a nice twist on the different variations that have been floating around the internet over the last few years. And there are more that I can’t wait to try, including the strawberry gazpacho. But that will have to wait until strawberry season! Next up: the dark danish rye bread and the baked herb and pistachio falafel.

Since we’ve been into juicing again over the past few months, I was intrigued by David and Louise’s take on different juice combinations. At home, I tend to drink the same thing over and over, so new ideas were welcome. The virgin apple mojito is refreshing, light, and bubbly. With the addition of soda water, it also serves nicely as a mocktail of sorts. If you don’t have a juicer, that’s ok. Check this out to learn how you can make your own virgin mojito without one.
Savoury Tacos with Corn and Mango Filling // Photo from Vegetarian Everyday (Reprinted with permission)Whether for juices, mains, snacks, or sweet treats, I can tell that this is a book that I will use and refer to for years to come. A huge congratulations to you, David and Louise! This book is a healthy gift to all of our kitchens. Get your copy here!

Thank you to Random House of Canada for providing me with a copy of the book. I received the copy for free, upon my request, and all opinions are my own. All photos in the post are from the Vegetarian Everyday cookbook and are reprinted with permission.

Virgin Apple Mojito
Recipe Type: Vegan, Gluten-free, Juice
Author: David Frenkiel + Louise Vindahl
Prep time:
Total time:
Serves: 2
A refreshing and bubbly drink from the cookbook, Vegetarian Everyday.
  • 3 limes
  • 10-15 mint leaves
  • 1 apple
  • 2 kiwi
  • 1 cup soda water
  1. Divide the limes and mint between two glasses and muddle (lightly crush) with a pestle. Press the apples and kiwi fruits through a juicer. Add the juice to the glasses, then add the soda water. For serving, add a few ice cubes and a straw to each glass.


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