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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.
Author: M. Westgate & C. Pineau
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.
Author: Michelle Schoffro Cook
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.
Author: Diana Keuilian
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!
Author: Angela Blatteis, Viviene Vella
How we eat is such a fundamental part of what we are; yet, in our present time-poor culture of prepackaged fast foods, food can become an expensive symptom of alienation and disempowerment. It doesn’t have to be this way! The Vegan Book of Permaculture gives us the tools and confidence to take responsibility for our lives and actions. Creating a good meal, either for ourselves or to share, taking time to prepare fresh, wholesome, homegrown or locally sourced ingredients with care and respect can be a deeply liberating experience. It is also a way of taking back some control from the advertising agencies and multinational corporations.
In this groundbreaking and original book, author Graham Burnett demonstrates how understanding universal patterns and principles, and applying these to our own gardens and lives, can make a difference to both our lives and the health of our planet. This also isn’t so different from the compassionate concern for animals, people and the environment of the vegan way.
Interspersed with an abundance of delicious, healthy, wholesome and exploitation-free recipes, Graham provides solutions-based approaches to nurturing personal effectiveness and health, eco-friendly living, home and garden design, veganic food growing, reforestation strategies, forest gardening, reconnection with wild nature, and community regeneration … with plenty of practical ways to be well fed with not an animal dead! This is vegan living at its best.
Author: GRAHAM BURNETT
Herbalist Guido Masé explores the three classes of plants necessary for the healthy functioning of our bodies and minds: aromatics, bitters, and tonics. He explains how bitter plants ignite digestion, balance blood sugar, buffer toxicity, and improve metabolism; how tonic plants normalize the functions of our cells and nourish the immune system; and how aromatic plants relax tense organs, nerves, and muscles and stimulate sluggish systems, whether physical, mental, emotional, or spiritual. He reveals how wild plants regulate our heart variability rate and adjust the way DNA is read by our cells, controlling the self-destructive tendencies that lead to chronic inflammation or cancer. Masé provides easy recipes to integrate them into meals as seasonings and as central ingredients in soups, stocks, salads, and grain dishes, as well as including formulas for teas, spirits, and tinctures.
Author: Guido Mase
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.
Author: Shannon Stonger
Turn BBQ into VBQ. Read and learn over 80 vegan barbecue recipes that will be a hit at your next cookout. These plant-based recipes include everything from Eggplant Hot Dogs to Vietnamese Pizza.
Author: NADINE HORN & JORG MAYER
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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.
Author: Sophie Dahl
Format: Herbal Supplements
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!
Author: Kristine Kidd
Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Gary Taubes revisits the urgent question of what's making us fat-and how we can change.
He reveals the bad nutritional science of the last century-none more damaging or misguided than the "calories-in, calories-out" model of why we get fat-and the good science that has been ignored. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? Persuasive, straightforward and practical, Why We Get Fat is an essential guide to nutrition and weight management.
Author: Gary Taubes
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.
Author: Jared Stone