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Some of you probably recall my review on an organic cookbook a few months back called "Food to Live By," written by the owner of Earthbound Farms, Myra Goodman. Well, Goodman is at it again, launching her second and much larger book, "Earthbound Cook," featuring 250 recipes. But this time, it's a lot more than your average cookbook.

Goodman has not only produced another beautiful book with delicious recipes and photos, but she has gone further to create fantastic guide to sustainable living and energy conservation. But don’t let the last statement scare you. What I like best about this book is that it is an easy and approachable resource for anyone who is trying to "green their ways" and help the environment when cooking and purchasing food. Goodman focuses on the little things you can do when trying to be more eco-friendly without necessarily changing your entire lifestyle.

“I think people often feel really overwhelmed when they are told to 'go green' but I wanted people to feel empowered, not overwhelmed,” Goodman said. “It’s really not a sacrifice.”


Where the last book was more about Goodman and her husband’s personal story in building the largest organic produce company in the world, this book is full of facts and tips on making the most eco-friendly meat, seafood, poultry, and produce choices when purchasing food. Goodman and her team of four have gathered information from the Natural Resources Defense Council, The Environmental Working Group, and other climate conservation and environmental groups to work tons of useful information about water conservation, recycling, and pollution caused by food production throughout the book. One of my favorite features is a list of the top fruits and vegetables to buy organic and non-organic.

Though the book is very educational, there are also plenty of mouth-watering recipes and great cooking tips like how keep your lettuce fresh and how to re-heat soups properly.

"This is a guidebook to help people understand the environmental issues that people are trying to figure out but it is also for delicious food," Goodman says.

The book boasts more recipes including three new sections on vegetarian recipes, vegetables and grain salads, and baking bread. Goodman recommends trying the Three Color Potato Salad which she says is budget-friendly and sure to please a crowd. I had not made crepes in several years so I tried the Whole Wheat Crepes with Spinach, Mushroom and Gruyere Cheese and they were decadent! Goodman includes a “Making crepe” demo with photos in the book, which made the cooking process a lot easier for me.

Though the recipes alone are worth buying the book ($14.25 on Amazon.com), I recommend it as a great tool to help new cooks and old cooks take a step in the right direction for bettering the environment. Goodman says that while the sustainable aspect of the book is great, living healthy is the most important/best part. "I want to help people eat more fresh food and eat more fruits and veggies whether or not it’s organic. It's a huge step in the right direction for your health.”

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