The first thing to catch my eye was a recipe entitled Big Curry Noodle Pot. It's a simple and deeply satisfying Southeast Asian style curry soup, spicy from red curry paste, rich with coconut milk, and fragrant with lime. I made the soup following the book closely the first time. The recipe was quick and easy and lent itself to experimentation so my second batch went off in a slightly different direction. I used a yellow curry paste from our local Vietnamese market and upped the veggie factor with asparagus tips and coarsely grated carrot. I wanted the asparagus to shine so I skipped the cilantro but retained the all important crushed peanuts.
I'm looking forward to trying out other recipes in the book. The Wheat Berry Salad looks delicious and the Crema de Guacamole looks perfect for a sultry summer's day. Go find a copy of Super Natural Cooking. Whether you cook from it or not (and of course you should), I think you'll find that the photos are feast all on their own.