Food Babe Kitchen Promotional Toolkit
My dreams are coming true and I’m not just talking about my family expanding—if you didn’t hear the news, I am pregnant. 😀 The dream of creating a cookbook with all my favorite recipes and everything I make for Mr. Food Babe and my daughter Harley is also coming true.
I’m so thankful to have you on my team, helping to spread the word about Food Babe Kitchen.
This is a deeply personal project and the most fun book I’ve ever written. It includes all of my go-to recipes that I make with my family at home, and even my mom’s favorite recipes that I grew up with and love so much today.
If there is anything that spells out what I’m passionate about…this is it! It brings me so much joy to be able to share a glimpse of this happiness with you. My hope is to show people how to make quick, easy, REAL food meals for their families—and that they love this way of life as much as we do.
I thank you from the bottom of my heart for supporting the launch of Food Babe Kitchen. I couldn’t do this without you.
Xo,
Vani
Got questions? We’ve got answers! We’re here to support you at [email protected].
Vani Hari Bio
Named as one of the “Most Influential People on the Internet” by Time Magazine, Vani Hari is the revolutionary food activist behind foodbabe.com, co-founder of organic food brand Truvani, New York Times best selling author of The Food Babe Way, and Feeding You Lies. For most of her life, Vani ate whatever she wanted—candy, soda, fast food, processed food—until her typical American diet landed her where that diet typically does, in a hospital. Despite her successful career in corporate consulting, Hari decided that health had to become a priority. Her newfound goal drove her to investigate what is really in our food, how it is grown and what chemicals are used in its production. The more she learned, the more she changed and the better she felt.
Encouraged by her friends and family, Hari started a blog called foodbabe.com in 2011. It quickly became a massive vehicle for change. She has led campaigns against food giants like Kraft, Starbucks, Chick-fil-A, Subway and General Mills that attracted more than 500,000 signatures and led to the removal of several controversial ingredients used by these companies. Through corporate activism, petitions, and social media campaigns, Hari and her Food Babe Army have become one of the most powerful populist forces in the health and food industries. Her drive to change the food system inspired the creation of her new company called Truvani, where she produces real food without added chemicals, products without toxins, and labels without lies. Hari has been profiled in the New York Times and The Atlantic, and has appeared on Good Morning America, CBS This Morning, CNN, The Dr. Oz Show, The Doctors, and NPR. Vani lives in Charlotte, North Carolina with her husband Finley and daughter Harley.
Visit her online at: foodbabe.com
Her first cookbook, Food Babe Kitchen will officially hit stores October 20, 2020
Important Dates + Links
- Launch Window: Now through October 24, 2020
- Launch Date: Tuesday October 20, 2020 (available in-store and online!)
- Sales Page: FoodBabeKitchen.com
- Bonus Pre-Order Gift: Food Babe Kitchen Pantry List
- Signed copies available at Park Road Books HERE (every pre-order from Park Road Books will be signed!)
- Blog: FoodBabe.com
- Find us on social media: @thefoodbabe (tag us so we can find you)
- Hashtag: #FoodBabeKitchen
- Questions? [email protected]
- IG LIVE and Interview Requests: [email protected]
- Request digital version of the book: [email protected]
Shareables:
You’re encouraged to use this swipe copy and the images below for sharing Food Babe Kitchen on social media channels—Facebook, Twitter, Pinterest, Instagram. Feel free to come up with your own. Make sure to tag us at @thefoodbabe so we can find you.
Get ready to ditch processed foods for good, and eat the cleanest, healthiest food on the planet! @thefoodbabe’s first cookbook #FoodBabeKitchen is hitting bookshelves. Pick up your copy: FoodBabeKitchen.com
More than 100 mouthwatering recipes-from Biscuits with Whipped Honey Butter to Baja Fish Tacos, Grapefruit Goddess Salad, Luscious Lemon Bars, and even Homemade Doritos—@thefoodbabe’s first cookbook #FoodBabeKitchen is hitting bookshelves: FoodBabeKitchen.com
#FoodBabeKitchen will show you how delicious and simple it is to eat healthy, easy, real food. Pick up your copy of @thefoodbabe’s cookbook at these bookstores: FoodBabeKitchen.com
Eat healthfully, close to the earth, and with the best ingredients—without spending all day in the kitchen! Pick up your copy of @thefoodbabe’s cookbook #FoodBabeKitchen at these bookstores: FoodBabeKitchen.com
Easy-to-follow directions, eye-catching photography, and simple substitutions to accommodate vegan, dairy-free, grain-free, and other diets. Pick up your copy of @thefoodbabe’s cookbook #FoodBabeKitchen at these bookstores: FoodBabeKitchen.com
Getting off processed food has never been easier-or more delicious. Vani Hari’s (@thefoodbabe) first cookbook #FoodBabeKitchen is finally here: FoodBabeKitchen.com
More than 100 delicious, real food recipes to change your body and your life! Vani Hari’s (@thefoodbabe) first cookbook #FoodBabeKitchen is finally here: FoodBabeKitchen.com
“Instead of focusing on the calories, fat grams, or carbs, it’s more important to emphasize the quality of those calories. Seek out nutrition first and the rest will follow” – Vani Hari
@thefoodbabe’s first cookbook #FoodBabeKitchen is finally here: FoodBabeKitchen.com
“You may not immediately taste the difference between a product made with real raspberries versus artificial raspberry flavor, but your body will know the difference!” – Vani Hari (@thefoodbabe), author of #FoodBabeKitchen in stores Oct 20th: FoodBabeKitchen.com
“I hope to inspire people to cook like a Food Babe—with ingredients that improved my health, energy-levels, and weight. I cannot wait to share what’s cooking in my kitchen with the world!” – Vani Hari (@thefoodbabe), author of #FoodBabeKitchen at FoodBabeKitchen.com
Click image below to download.
Book Description
New York Times best-selling author and revolutionary food activist Vani Hari offers an array of quick, easy, REAL food recipes that make cooking fun, healthy, and delicious. Food Babe Kitchen will inspire you to take control of your health and ditch processed foods for good.
With more than 100 mouthwatering recipes-from Biscuits with Whipped Honey Butter to Baja Fish Tacos, Grapefruit Goddess Salad, Luscious Lemon Bars, and even Homemade Doritos—the Food Babe Kitchen will show readers how delicious and simple it is to eat healthy, easy, real food.
Food Babe Kitchen shows you how to shop for the healthiest ingredients by breaking down every aisle in the grocery store with expert label-reading tips and simple swaps, plus a handy meal-planning guide and pantry list to stock your kitchen for success.
Eat healthfully, close to the earth, with the best ingredients that you choose, so when you sit down to enjoy a delicious meal you know what you are eating, and you haven’t spent all day in the kitchen!
Easy-to-follow directions, eye-catching photography, and simple substitutions to accommodate vegan, dairy-free, grain-free, and other diets, make this the ultimate guide to getting back into the kitchen to create healthful meals for yourself and those you love.
Getting off processed food has never been easier-or more delicious.
Book Excerpts & Recipe Samples
Writing a review of the book? Here are a few highlights and recipes to inspire your writing:
Chapter 1: Shopping for and Stocking the Best Ingredients
“You may not immediately taste the difference between a product made with real raspberries versus artificial raspberry flavor, but your body will know the difference! The abundance of nutrients in real food are what your body thrives on, so make sure you are giving it what it needs. Instead of focusing on the calories, fat grams, or carbs, it’s more important to emphasize the quality of those calories. Seek out nutrition first and the rest will follow.”
Chapter 2: Become a Food Babe
“I outsourced my meals to restaurants such as Subway who told me their food would help me “Eat Fresh” and that I’d lose weight like Jared did if I ate their sandwiches. I believed them and so many other restaurant chains that were serving me industrial chemicals instead of real food. Everything I believed for most of my life was turned upside down as I investigated and looked deeper into what I was really eating. One day it all clicked! My biggest lesson learned was that I cannot outsource my health or my food. I could not continue letting the food industry dictate for me what was healthy. I could not continue trusting “diet programs,” and I most definitely could not trust marketing from food companies and restaurants to help me make my food decisions. As a result, I started to learn how to cook and prepare my own food at home as much as possible.”
Chapter 3: Mornings
“Mornings are busy and I don’t want to spend the whole time cooking, so I make a lot of meals on lazy weekends and freeze them for busy weekdays. In our family, we have some long-standing favorites (like Harley’s Blueberry Zucchini Muffins), which are great to make as a big batch and freeze to warm up at breakfast time. This works for pancakes and waffles too.”
- 1 1⁄2 cups oat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon baking powder
- 2 large eggs
- 1⁄2 cup unsweetened apple sauce
- 1 ripe banana, peeled and mashed
- 1⁄3 cup butter or coconut oil, melted
- 1 cup grated zucchini
- 1⁄2 cup wild frozen blueberries, thawed
- Preheat the oven to 350°F.
- Place the dry ingredients in a bowl and mix to combine.
- Mix together the wet ingredients in a separate bowl. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the zucchini and blueberries.
- Line mini-muffin pans or standard muffin cups with liners or grease with coconut oil.
- Fill each opening 3⁄4 way full. Place the pans in the oven and bake until a tester inserted into the center of a muffin comes out clean, about 10 to 12 minutes for mini muffins and 18 minutes for large muffins.
- You can store extra muffins in the freezer, reheating in a toaster oven or standard oven, or place them in your fridge the day before you want to eat them so they can thaw overnight.
Chapter 5: Salads and Soups
“There’s nothing like a light meal packed with veggies. I have either a big salad or soup for lunch on most days, depending on my mood. They’re filling and don’t leave me in a food coma.”
- 4 cups baby arugula
- 1 fennel bulb, thinly sliced
- 1 avocado, peeled and sliced
- 1 grapefruit, peeled and segmented
- 1⁄4 small red onion, thinly sliced
- 1⁄4 cup toasted pine nuts or walnuts
- 2 tablespoons chopped fresh dill
- 3 tablespoons grapefruit juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Sea salt and ground black pepper to taste
- Place all the salad ingredients in a bowl and toss to combine.
- To make the vinaigrette, whisk all the ingredients together. Pour over the salad and serve.
Chapter 6: Snacks and Fun Food
“Who doesn’t love to eat chips and dip? I figured out how to make my favorite “junk foods” in healthy ways and now I have accumulated a bunch of fun food recipes for parties, outdoor cookouts, and movie nights at home. Keep these handy for the next time you’ve got company or just want something fun to eat yourself.”
- 8 small sweet potatoes
- 2 tablespoons coconut oil
- 3 avocados, peeled and pitted
- 1 large tomato, diced
- 1⁄4 cup diced red onion
- 1⁄2 jalapeño, diced
- 1 lime, juiced
- 1⁄4 cup chopped cilantro
- Sea salt and ground black pepper
- to taste
- 1 cup cooked black beans
- 1 cup shredded cheddar cheese
- Preheat the oven to 400°F.
- Rub each sweet potato with coconut oil and place on a sheet pan in the oven for 25 to 30 minutes or until they are fork tender.
- While the sweet potatoes are cooking, make the guacamole. Start by mashing the avocado. Add the tomato, onion, jalapeño, lime juice, and cilantro. Season with salt and pepper to taste. Set aside.
- When the sweet potatoes are done, cut each one in half and scoop out half the filling. Set the filling aside. Layer the black beans on each sweet potato half and then layer the cheese on top of the beans.
- Place them back in the oven to melt the cheese, 3 to 4 minutes.
- When the cheese is melted, take the skins out of the oven and top with a scoop of guacamole.
Chapter 7: Main Dishes
“I learned a long time ago that getting a healthy home-cooked meal on the table doesn’t need to be difficult or time-consuming. That’s why most of my recipes take less than 30 minutes to prepare with a handful of ingredients. Whether I’m making decadent salmon or an entire roasted chicken with vegetables, I’m so happy knowing that it can be done almost any night of the week. Mission accomplished!”
- 4 cups (packed) chopped, stemmed curly kale
- 3⁄4 cup extra-virgin olive oil
- 1⁄2 cup toasted walnuts
- 1⁄3 cup grated raw Parmesan cheese
- Juice of 1⁄2 lemon
- 3 garlic cloves, peeled
- 1⁄2 teaspoon sea salt
- Grated zest of 1 lemon
- 8 ounces lentil pasta
- Blend the kale, oil, nuts, cheese, lemon, garlic, salt, and zest in a food processor until the pesto is smooth.
- Cook the pasta according to the package directions.
- Drain, reserving 1 cup cooking liquid.
- Pour at least 1⁄2 cup pesto over the cooked pasta and toss to combine. Toss with enough reserved cooking liquid to moisten. Season with salt and pepper and serve, refrigerating any remaining pesto for up to one week.
Chapter 9: Desserts
“If you know me, you know I love dessert. Seriously, it’s my favorite part of any meal, and I have something sweet EVERY. SINGLE. DAY. My sweet tooth, however, is usually satisfied by something naturally sweet and relatively low in sugar, or at the very least it will be made with nontoxic ingredients.”
- 12 ounces dark chocolate chips
- 1 cup brown rice cereal or puffed quinoa
- 3⁄4 cup almonds or peanuts chopped, divided
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- Place 1 cup of water in a small pot over medium heat.
- Set a heatproof bowl on top of the pot, creating a double boiler.
- Add the chocolate to the bowl and stir until melted and warm to touch.
- Take off the heat and mix in the cereal, 1⁄2 cup nuts, vanilla extract, and sea salt. Stir well to combine.
- Pour the mixture into an 8 x 8-inch baking pan lined with parchment; smooth the top. Sprinkle the remaining 1⁄4 cup nuts over. Refrigerate just until firm enough to cut but not completely set, about 1 hour. Lift the chocolate from the pan using the parchment as an aid. Cut into 12 bars or 24 squares.
Exciting Pre-Order Bonus
I have a special gift for everyone who orders a copy of my cookbook early.
Food Babe Kitchen Pantry List
I put together a list of all the food brands, staples and specialty products I stock in my kitchen. It includes EVERYTHING you’d find if you went to my house and raided my pantry and fridge. I made sure to include the brand names that I personally buy and love to use. Simply pre-order the cookbook, submit the claim form, and we will send it instantly to your email.
Instructions for claiming the pantry list bonus HERE.
Headshot and Book Cover
Click image below to download. Photo credit: Susan Stripling
Endorsements
“I love Vani! Her food industry investigations have made me a better mother by opening my eyes to what’s really going on and by making me a healthier cook. We are paying attention to ingredients more than ever, and it’s because of her dedication to wellness on all levels. The nutritious recipes, advice, and tips in Food Babe Kitchen are invaluable.”
— Eva Mendes, actress, businesswoman, and mother of 2
“I couldn’t be more excited for Vani’s first cookbook! I’ve been following her for years as she’s my go-to girl for all things health and wellness. Her passion and perseverance have always been inspiring and now my family and I love having her healthy and delicious recipes in our kitchen.”
— Kristin Cavallari, founder and CEO of Uncommon James lifestyle brand, 2-time New York Times best-selling author of Balancing in Heels and True Roots, and mother to 3 young kids
“If you want to be inspired, delighted, and overwhelmed with deliciousness look no further than Vani Hari’s masterful, yet simple everyday cookbook, Food Babe Kitchen. Known for her fearless approach to telling the truth about what’s really in our food, Vani now provides a cornucopia of choices that start with real food, flavor, and healing; and end with joy, happiness, and nourishment in every sense.”
— Mark Hyman, M.D., New York Times best-selling author of Food Fix and Head of Strategy and Innovation at the Cleveland Clinic Center for Functional Medicine
“Vani is the matriarch of food transparency! Her deep knowledge and passion for the quality of food available we eat are now combined with her love of feeding those around her. What a gift to have the Food Babe sharing her tips, tricks for the types of food we should be eating in over 100 delectable family-friendly recipes.”
— Catherine McCord, cookbook author and founder of Weelicious
“Vani and I see eye to eye on nourishing our bodies with wholesome, real food meals made with high-quality, unprocessed ingredients. And this does not mean sacrificing taste . . . her recipes are delicious! My copy of Food Babe Kitchen is going to be well-worn with many pages flagged and splattered on.”
— Lisa Leake, #1 New York Times best-selling author of 100 Days of Real Food
“Vani sheds light on the processed food system and the negative impact chemicals, emulsifiers, and added sugars can have on each of us. Her new cookbook is an accessible tool I recommend to help clients stock a cleaner pantry, fridge, and freezer; and learn that simple homemade meals can be easy, clean, and delicious.”
— Kelly LeVeque, celebrity nutritionist and best-selling author of Body Love Every Day
Interview Talking Points
Feel free to choose from any of these topics to discuss in interviews with Vani.
- Vani’s background and mission. How Vani came to the realization that she could no longer outsource her food to restaurants and food companies—and learned how to cook the majority of her meals at home.
- Healthy kitchen swaps that anyone can start making today. How to create what Vani calls a “Food Babe Kitchen” in your own home. The basics for stocking your kitchen with non-toxic supplies for making healthy meals at home.
- The “Three Questions Detox” technique that makes your eating decisions easy and transforms your health.
- How to decipher tricky labels that are deceiving you into buying unhealthy products disguised as health food.
- Is dairy healthy? How to shop for the healthiest dairy (including ice cream!) and non-dairy replacement products.
- How Vani sweetens her desserts with real food—and without any of the white sugar that most people use daily. She’ll discuss her special “sweet blend” that she uses to make the Forever Cookies in Food Babe Kitchen.
- Which cooking oils are the healthiest to cook with, and why. Plus, why Vani doesn’t use cooking spray.
- Can pasta be healthy? What to look for when buying pasta and how it can be really good for you.
- How to heat up leftovers and frozen food at home without ever using a microwave. Vani hasn’t used one in over a decade.
- How to plan your meals like a Food Babe. Vani shares her expert tips for creating a meal planning system that works.
- The benefits of eating together as a family and how to make it a priority in your life.
