Raw food diets (where food is eaten raw and if heated, the temperature can't exceed 118 degrees Fahrenheit) are becoming increasingly popular today for a variety of reasons: a quest for weight loss and increased energy, reduced risk of diseases, an aversion to animal-based foods or simply a desire to consume more whole, nutrient-rich ingredients. Whatever each person's reason, raw food diets and/or lifestyles are certainly becoming more mainstream.
This wonderful collection of recipes will appeal to both novices and veterans of the raw food lifestyle -- they are imaginative, feature easy-to-follow instructions and are incredibly delicious. From hearty breakfasts that get your day off to an energized start, to satisfying soups and sumptuous main courses, to lush decadent desserts that will satisfy the most discriminating sweet tooth, these recipes reflect author Douglas McNish's talent and commitment to the lifestyle.
Eat Raw, Eat Well includes dishes such as:
In addition there's a wealth of information on how to properly prepare the ingredients in advance of meal preparation to enhance their nutritional value as well as comprehensive "raw pantry" information.
Author: Douglas McNish
Our industrialized food system is failing us, and as individuals we must take more responsibility for our own health and food security. Leaf crops produce more nutrients per square foot of growing space and per day of growing season than any other crops, especially vitamins and minerals commonly lacking in the North American diet. As hardy as they are versatile, these beautiful leafy vegetables range from the familiar to the exotic. Some part of this largely untapped food resource can thrive in almost any situation.
Eat Your Greens provides complete instructions for incorporating these nutritional powerhouses into any kitchen garden. This innovative guide shows how:
Beginning with a comprehensive overview of modern commercial agriculture, and rounded out by a selection of advanced techniques to maximize, preserve and prepare your harvest, Eat Your Greens is an invaluable addition to the library of any gardening enthusiast.
Author: David Kennedy
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $35.00 AVAILABLE ONLY WHILE SUPPLIES LAST!
In the visually stunning yet practical cookbook Eating Local, author Janet Fletcher and the kitchen experts at Sur La Table not only show you how to use more fresh ingredients in your everyday cooking, they also bring you closer to the family farms where the ingredients are grown and to the idealistic people who grow them.
With 150 recipes featuring a wide range of fresh ingredients, Eating Local also highlights 10 community supported agriculture projects around the country. These progressive farms provide inspiration for all who want to cook more wholesome meals using ingredients from their own foodshed.
Author: Janet Fletcher
Format: Herbal Supplements
Eating on the Wild Side is the first book to reveal the nutritional history of our fruits and vegetables. Starting with the wild plants that were central to our original diet, investigative journalist Jo Robinson describes how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals and antioxidants. Drawing on her five-year review of recently published studies, Robinson introduces simple, scientifically proven methods of food storage and preparation that will preserve and even enhance their health benefits.
Author: Jo Robinson
In this new book, Ann Lovejoy exuberantly consolidates her gardening and cooking expertise into a year-round feast of fruits, vegetables and herbs, complete with color photographs. Her simple, uncluttered recipes emphasize bright flavors and a creativity centered on an abundance of fresh produce, from the familiar to the exotic.
Fresh from the Garden will appeal even to readers who don't have a vegetable garden or orchard in their backyard. Thanks to the ever-expanding farmers markets and popular community-supported agriculture programs in the Pacific Northwest, fresh, organic produce is always easy to come by.
Author: Ann Lovejoy
A perfect and irresistible idea: A cookbook filled with delicious, healthful recipes created for everyone on a tight budget—and a cookbook with a strong charitable component.
While studying food policy as a master’s candidate at New York University, Leanne Brown asked a simple yet critical question: How well can a person eat on the $4 a day given by SNAP, the U.S. government’s Supplemental Nutrition Assistance Program (informally known as food stamps)? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, such as spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.
The idea for Good and Cheap is already proving itself. The author launched a Kickstarter campaign to self-publish and fund the buy one/give one model. Hundreds of thousands of viewers watched her video and donated $145,000, and national media are paying attention. Even high-profile chefs and food writers have taken note—like Mark Bittman, who retweeted the link to the campaign; Francis Lam, who called it “Terrific!”; and Michael Pollan, who cited it as a “cool kickstarter.” In the same way that TOMS turned inexpensive, stylish shoes into a larger do-good movement, Good and Cheap is poised to become a cookbook that every food lover with a conscience will embrace.
Author: Leanne Brown
With a distinctly modern sensibility, chef Alice Hart revamps traditional vegetarian cooking for how we eat today: clean, but never deprived; thoughtful, but not over complex. In Good Veg, she shares 200 recipes that surprise and thrill through contrasts: hot and cool, crisp and soft, spicy yet herbal. These recipes appeal to the basic desires of everyone’s taste buds. Hart also includes options for vegan, low-sugar, gluten-free, and raw diets. Finally: a pioneering, healthy cookbook, full of recipes for giving pleasure.
Author: Alice Hart
Ever think of making your own beauty products? In Make It Up, author Marie Rayma shares the recipes she has developed through years of trial, error, and testing to come up with the very best. This is real makeup and skin care: bright lipsticks, quality mineral powders, long-wearing eyeliners, and masks and cleansers that yield results. With easy-to-follow instruction, Make It Up provides more than 40 essential cosmetics and skin care projects so you can make just what you want, when you need it.
Author: Marie Rayma
All the information and suggestions in Natural Antibiotics and Botanical Treatments will make it easier for you to achieve health and wellness in your life, both physically and emotionally.It begins with a section on natural antibiotics and how herbal remedies work to support our body's own defenses. More than 20 common disorders are listed from A-Z so that you can find just the right herb and dosage for your disorder. Arthritis, sinusitis, bladder infections, and tonsillitis can all be treated with natural antibiotics. Also featured are often-asked questions, source information, and additional recommended forms of therapy, making this a truly useful resource to have at your fingertips.
Author: Aruna M. Siewert
Naturally Sweet Food in Jars provides guidance for preserving for today’s health-conscious audience. The inventive spreads, dips, pickles and whole fruits in McClellan’s third preserving book use only unrefined sweeteners such as maple sugar and syrup, coconut sugar, dates, agave, honey, and dried fruits and juices … and less of them.
Author: Marissa McClellan
This tempting collection of 365 recipes offers a one-pot meal for each day of the year. From January to December, you'll find fresh inspiration and a seasonal dish to satisfy any craving or suit any occasion.
From slow-cooked stews and quick stir-fries to paellas and pilafs, the spectacular array of dishes in this cookbook will serve you through the seasons: comforting casseroles; braised meats; creamy chowders, frittatas and risottos; hearty pot pies; cheesy gratins; baked pastas; and spicy gumbos, curries and tagines. No matter what you are in the mood for, you'll find an enticing meal that can be made or presented all in one vessel.
Endlessly versatile and easy to prepare, one-pot meals are the ideal solution to that age-old question: What’s for dinner? Whether it’s slow-cooked short ribs, a hearty casserole, or a healthy stir-fry bursting with seasonal vegetables, the collection of main course recipes found in this book will provide inspiration throughout the year.
Fresh spring vegetables, such as sugar snap peas, leeks and tender asparagus bring new life to baked pastas, creamy risottos and fluffy frittatas. In summer, the garden bounty stars in lighter fare such as braised meat dishes with diverse flavors, roasted and stir-fried seafood, stratas and enchiladas. In autumn, root vegetables take a leading role in pot roasts, gratins and rustic tarts, while classic comfort foods, such as meatloaf and baked ziti with sausage, are back-to-school favorites. Rich and savory dishes like meat pies, fall-off-the-bone lamb tagines, spicy curries, herbed cassoulets, and warming stews feed a crowd and keep winter’s chill away.
Williams-Sonoma One Pot of the Day ’s delicious, seasonal food includes many meatless and oven-to-table selections. Colorful calendars at the beginning of each chapter offer an at-a-glance view of the dishes best suited for the ingredients, occasions and typical weather of the month. From January to December, you’ll find a variety of one-pot dishes to satisfy any craving and suit any meal, with accompanying notes offering ideas for variations, garnishes and other tips.
Full-color photographs enhance many of the recipes to help guide your cooking. You’ll be amazed at the wide range of dishes from which to choose. Just open this book, check the calendar and discover an exciting new one-pot dish to try.
Author: Kate McMillan
Lunch and breakfast are often the hardest meals to eat without busting your Paleo, gluten-free diet, especially when most recipes call for gluten, processed oils, sliced bread or sandwich buns.
Diana Rodgers, a nutritional therapist and Paleo community activist, solves the problem with Paleo Lunches and Breakfasts on the Go. Containing 100 easy and delicious packable meals without bread, the book takes the confusion out of how to make hand-friendly and fast Paleo meals. Recipes include her Chicken Salad with Fennel and Cranberries perfectly cradled by a leaf of romaine lettuce, the to-die for Cherry Tarragon Breakfast Sausages and even a Paleo-friendly Bubble and Squeak. From lettuce-wrap sandwiches to egg muffins to creative uses for toothpicks and packaging, the book’s mouthwatering ideas make for perfect portable meals that are as healthy and easy to make as they are gourmet.
Author: Diana Rodgers