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From the heart of the Non-GMO movement comes a collection of recipes and advice for healthy living. Here in the United States, unlabeled GMOs (genetically modified organisms) contaminate as much as 80 percent of the packaged food supply. These novel organisms have never undergone long-term human safety tests, and are labeled or banned in more than 60 countries around the world. The Non-GMO Cookbook is an invaluable resource for the growing number of Americans who are looking to opt out of the GMO experiment.
For this unique cookbook, Megan Westgate and Courtney Pineau of the Non-GMO Project collected a delicious assortment of treasured recipes from friends and allies in the non-GMO community. From classic favorites to bold innovations, you'll find simple recipes for every meal and occasion. Complete with tips for non-GMO shopping, and featuring lots of gluten-free, dairy-free, and allergy-friendly selections, The Non-GMO Cookbook is your complete guide to safe, healthy, non-GMO living.
You might be surprised to discover exactly how difficult it is to reach nutrient sufficiency eating a modern diet. While our food system is flooded with high-energy foods, these products only serve to fill us up and offer close to nothing in the way of true nourishment. An adequate supply of nutrients (vitamins, minerals, phytonutrients, fatty acids, and fibers, to name a few) are needed by the body to perform countless functions and provide essential structure. Nutrient density in the diet impacts both the outcome of chronic illness and the prevention of future disease.
In The Nutrient-Dense Kitchen, Mickey Trescott teaches you everything you need to know about eating like a “nutrivore.” You’ll start with a comprehensive tour of nutrients that are essential for both optimal health and deep healing, with handy charts to help you identify which foods contain them in varying amounts. You’ll also get an overview of autoimmune protocol diet details, some creative ideas for affordably sourcing the highest-quality and most nutrient-dense ingredients, and tips for setting up your kitchen to cook whole foods.
The centerpiece of the book is Trescott’s impressive collection of flavorful, approachable recipes that comply with the strictest phase of the autoimmune protocol: no grains, legumes, eggs, dairy, nuts, seeds, or nightshades. If you have further eating restrictions, a handy chart helps you locate the recipes that are low-FODMAP, coconut-free, or low-carb/ketogenic. If you are pressed for time, the same chart will help you identify recipes that take 45-minutes or less to prepare, can be made in your Instant Pot, or only use one cooking vessel (for easy cleanup).
In addition to the recipes, you’ll find five sets of meal plans and shopping lists to quick-start your approach to eating for nutrient density. The seasonal meal plans focus on ingredients that are at their peak ripeness and availability in the spring or fall seasons, while the budget meal plan incorporates recipes with an eye for affordability. For those who are interested in deep healing, the “nutrivore” meal plan incorporates only recipes that sit at the top of the nutrient density spectrum. Lastly, for those embarking on this journey as a couple, the two-person meal plan accounts for larger servings (while still only requiring one cooking session per day).
If you are looking for a practical, approachable resource for the autoimmune protocol that places nutrient density at the core, look no further than The Nutrient-Dense Kitchen. Trescott’s recipes and guidance help you set yourself up for success without sacrificing time or flavor!
Probiotics can also improve a host of other conditions, from allergies to arthritis, depression to obesity … they have even been shown to inhibit cancer and antibiotic-resistant superbugs. Now Michelle Schoffro Cook shares this groundbreaking research, demonstrating the link between gastrointestinal health and overall well-being. She offers concrete ways for you to use this extraordinary information, explaining how to use probiotics to address a range of medical issues.
In today’s era of rampant food allergies, gluten-free popularity, and the rise of paleo eating, putting together a meal that will satisfy everyone at your table is easier said than done. The long-awaited follow-up to The Recipe Hacker, The Recipe Hacker Confidential is bursting with more than 100 new recipes and stunning photos that will tantalize your taste buds while trimming your waist, with lighter versions of your favorite recipes. She also shares stories and musings throughout the book that will inspire, encourage, motivate, and propel you toward weight loss, better health, and culinary happiness.
When Angela Blatteis and Vivienne Vella set out to create Soupure, the Los Angeles-based soup company at the forefront of the souping movement, they wanted to share the power of healing soups with the world. With a few simple, delicious recipes, they've helped people lose weight, boost their energy, and feel better every day. Now with The Soup Cleanse they are bringing their satisfying, 100 percent good-for-you, whole food-based soups straight into your kitchen.
With more than 50 delicious recipes and a flexible, easy-to-follow detox program, the book teaches you how to nourish and purify your body while flooding it with essential nutrients. You will sip your way through high-fiber soups packed full of regenerative whole food ingredients. Unlike juicing and many other quick-fix diets, The Soup Cleanse is built on simple, satisfying recipes that won't leave you feeling hungry or deprived, making it accessible and easy to stick to … even for those with the busiest lifestyles.
Get ready to rejuvenate, revitalize, and reclaim your health, one sip at a time!
In Traditionally Fermented Foods, author Shannon Stonger shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Stonger’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.
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A stylish and charming cookbook from a rising food star that interweaves personal anecdotes about food and the good life with 100 simple and appealing seasonal recipes.
Bestselling author Sophie Dahl offers up 100 wholesome recipes for health-minded home cooks who yearn for a bit of indulgence in her gorgeous second cookbook. Favoring natural sweeteners, minimal meat, and abundant produce, these dishes satisfy yet never feel ascetic. Recipes ranging from Roasted Pumpkin with Sautéed Greens and Toasted Cumin Dressing to Rhubarb Rice Pudding are organized seasonally, and the book finishes with a full chapter of luscious desserts. But the recipes are only part of the story--Sophie’s food-filled memories and musings on the good life make this a book to treasure for its writerly charms as much as for its advice in the kitchen.
Very Fond of Food will enchant the eye with evocative photography and whimsical drawings; inspire the mind with witty recollections on family, travel, and romance; and captivate the palate with recipes that comfort body and soul. Sophie Dahl invites you into a delightful world where every meal is a story, and there’s always an excuse for cake.
When you're busy and living a fast-paced lifestyle, it's hard to imagine preparing quick and healthy meals. Weeknight Fresh & Fast is filled with 100 solution-oriented dinner recipes featuring meat, poultry, seafood, and vegetables. When you hear the questions, "What's for dinner tonight?" you now have a healthy and quick answer!
This book offers a road map for cooking and eating healthy meals anytime, no matter what the day brings. Look no farther for tips offering time-saving strategies and ideas for using leftovers. You can cook healthy dinners no matter how much or little time you have!
This is the story of a man, a cow, and a question: What am I eating?
After realizing he knows more about the television on his wall than the food on his plate, award-winning TV producer and amateur chef Jared Stone buys 420 pounds of beef directly from a rancher and embarks on a hilarious and inspiring culinary adventure. With the help of an incredibly supportive wife and a cadre of highly amused friends, Stone offers a glimpse at one man's family as they try to learn about their food and ask themselves what's really for dinner.
Year of the Cow follows the trials and tribulations of a home cook as he begins to form a deeper relationship with food and the environment. From meeting the rancher who raised his cow to learning how to successfully pack a freezer with cow parts, Stone gets to know his bovine and delves into our diets and eating habits, examining the ethnography of cattle, how previous generations ate, why environmentalists and real food aficionados are mad for grass-fed beef, why certain cuts of beef tend to end up on our plates (while boldly experimenting with the ones that don't), and much more.
Over the course of dozens of nose-to-tail meals, Stone cooks his way through his cow, armed with a pioneering spirit and a good sense of humor. He becomes more mindful of his diet, makes changes to his lifestyle, and bravely confronts challenges he never expected; like how to dry beef jerky without attracting the neighborhood wildlife to the backyard, and how to find deliciousness in the less-common cuts of meat (like the tongue and heart). And at the end of each chapter, he shares a recipe.
By examining the food that fuels his life and pondering why we eat the way we do, Stone and his family slowly discover how to live a life more fully, and experience a world of culinary adventures along the way.