Smorgasbowl Cookbook Review

by Caryn Carruthers

121 pages, $30 on Amazon

The word “smorgasbowl” is a riff on a “smorgasboard” — a type of meal served in Sweden with multiple buffet-style options.  Eating the smorgasbowl way means including multiple items in one bowl to create delicious meals that can satisfy everyone in the household, whether they have different desires for spiciness (use less sauce) or different food sensitivities. Eaters without dietary restrictions can easily add a spoonful of yogurt, some rice, or other options. Plus, smorgasbowls are a great way to use up leftovers, meaning you can reduce food waste and spend less time cooking.

The author came up with this approach to putting together meals after cutting grains out of her diet, so all the recipes are gluten-free, and they generally contain very little grain or dairy. In addition to notation on each recipe as being gluten-free, the recipes that are dairy-free, paleo, or vegan are also noted as such.

Appealing photos will take you through the pages, with recipes for breakfast bowls, soups and salads, entrée bowls, and sauces. And just as important, you’ll learn the concepts used to build successful smorgasbowls, so you’ll be able to make up your own.

The four pillars that should be included and balanced in each smorgasbowl — as described by the author:

1. Taste/Flavor. It has to taste good, and these recipes will get you there. You’ll learn about adding spicy, umami, bitter, salty, sour, or sweet elements.
2. Nutrition. The bowls focus on protein and fiber, with carbohydrates and fats playing a smaller role. The inclusion of plenty of vegetables – which everyone can benefit from — also means you’ll be getting plenty of vitamins, minerals, and antioxidants.
3. Texture. You may not think about it consciously, but texture definitely plays a role in how much we enjoy our food. Is it crunchy? Smooth? Is the sauce thick or thin? The author recommends combining different textures in a bowl to create interest and tells you how to do it.
4. Temperature. Temperature impacts how we experience flavors and foods. And this is another place where contrast can add interest. A cold spoonful of yogurt or sour cream on a hot soup; or warm grains along with mixed cold greens.

Recipes you’ll want to check out include “Quick Thai-inspired spiral sweet potato noodles”; “Mexi-bowl with herby pepita dressing”; “Brussel sprout salad with jicama, carrots, pine nuts and cranberries”; and “Epic breakfast smoothie bowl with tahini, coffee, buckwheat, and coconut.”

If you’re eating gluten-free and looking for new ways to approach putting meals together, this book could be your next great inspiration. Enjoy these two sneak peek recipes.