Health and wholefood cookery / healthy eating Books

Book SynopsisAn easy-to-follow diet that will help you understand why some foods create nutritional stress and how other foods can help eliminate it, giving you a lean body, sharp mind and everlasting energy.Trade Review"Brendan's plant-based nutrition concepts, combined with his innovative holistic approach to training, will get you in the best mental and physical shape of your life."--Venus Williams"I am forever grateful to Brendan ... I have noticed increased energy and more restful sleep. My desire for sugar and salt is waning, and what’s more, I am following these recipes and loving them."--Hugh Jackman"Brendan Brazier’s Thrive Diet will increase the micronutrient density of your eating style and enable you to live longer, live healthier, and thrive."--Joel Fuhrman, M.D., bestselling author of Eat to Live"The Thrive Diet is an authoritative guide to outstanding performance, not just in top-level athletics, but in day-to-day life ... This book sets aside the myths that have held many people back, and provides a state-of-the-art program for top health."--Neal D. Barnard, M.D., founding President, Physicians Committee for Responsible Medicine

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Book SynopsisThe world's funniest home economist and self-appointed Queen of Fibre is back with a new cookbook to help you find the true secrets of a healthy lifestyle.

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Book SynopsisHome cooking the Vivian Howard way, with 125 recipes based on ten simple "kitchen heroes" from caramelized onions to fruit preserves, from the New York Times bestselling author of Deep Run Roots, winner of an astonishing four IACP Awards including Cookbook of the Year and the Julia Child First Book Award

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Book SynopsisAyesha Curry knows what it''s like to have so much on your plate you can barely think about dinner. But she also knows that finding balance between work and family life starts with gathering around the table to enjoy a home-cooked meal.The Full Plate brings the best of Ayesha''s home kitchen straight to you, with 100 recipes that are flexible and flavorful and come together in less than an hour. You''ll find sheet pan dinners and crowd-pleaser pastas, hearty salads and healthy updates to takeout favorites, and fresh spins on classic dishes-plus kid-friendly meals, desserts, and sides (and a few beverages just for the adults). Recipes include:* Mushroom Tacos with Avocado Crema* Hot Honey Chicken Sandwiches* Crab Bucatini* Sheet Pan Pork Chops* Guava Ginger Ice Cream* Spicy Margaritas, and more

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Book SynopsisInvest 10 minutes in yourself...... and change up to a better life. Focusing on the flavours, the author offers low fat quick recipes. She presents a weekly plan of hearty main courses and desserts to get you started.Table of ContentsIntroduction, 4; Eating well to stay well, 5; Planning a low-fat diet, 7; Easy ways to cut down on fat and saturated fat, 9; Weekly meal plans, 12; Notes on the recipes, 17; Low-fat sweet treats, 18; Snacks & light meals, 20; Chicken & turkey, 40; Beef, pork & lamb, 60; Fish & seafood, 86; Vegetables & vegetarian, 106; Index, 126.

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Book SynopsisHealthy cooking reinvented by top chef Seamus Mullen, with over 125 Paleo-inspired recipes designed to revitalize your health every day

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Book SynopsisThe one and only resource on using adaptogenic mushrooms to boost immunity and promote whole body health the natural way.

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Book SynopsisAmerica's NASCAR standout offers a 90-day program to sculpt your body, calm your mind, and achieve your greatest goals

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Book SynopsisDo you suffer through the same old salads because you want to eat more veggies? Are you trying to use less processed junk when you cook but find yourself thinking, I don''t have time for that? If you''re hungry for good food and a good time in the kitchen, chef Roberto Martin has the answers -- and he''s here to demonstrate that cooking delicious meals with whole foods doesn''t have to take a whole day. When he was personal chef to Ellen DeGeneres and Portia de Rossi, Roberto created basic meals that turned their favorite meaty dishes into tasty vegan feasts. Roberto''s cooking continues to evolve, using fewer faux meats and more healthful, plant-based ingredients. Not only does he make seriously amazing food for others, he has a hungry family at home -- so whether he''s whipping up a Sunday brunch, after-school snacks, or a cozy dinner for two, the food''s got to be easy, satisfying, and delicious. Based on both Roberto''s Mexican-American family favorites (check out the recipes for albondigas soup and jackfruit tacos) and his classical French culinary training (cassoulet? Every day), these new recipes use simple basics (think beans, beets, and avocado) while also introducing less common but easy-to-use ingredients (celeriac? It has an amazing meaty texture). The result? Finger-licking dishes that''ll please everyone from your fussy kid to your need-to-impress in-laws. With tips for outfitting your kitchen and techniques to save you time, as well as a chapter devoted to homemade staples that will truly make your cooking life easier and tastier, you''ll be able to make fresh, healthy meals in a snap -- big flavors, no fussin''.Trade ReviewPortland Press Herald, 12/9/15 "The author of Vegan Cooking for Carnivores is back with more recipes destined to be well loved by all eaters, not just vegan celebrities (his personal chef client list includes Ellen DeGeneres). Many of the recipes will please kids and families, such as Cassoulet, Minestrone Soup, Classic Potatoes Gratin and Sweet and Spicy Baked Beans."

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Book SynopsisSimple vegan, raw, and raw-inspired recipes to whip up satisfying healthy meals with just 10 ingredients or less Fresh, raw plant foods are the key to vibrant health, glowing skin, and high energy. But many raw and vegan recipes require trips to specialty stores and long hours in the kitchen; Laura-Jane Koers is on a quest to create amazing recipes using staple ingredients that can be found all year round and might already be in your kitchen. (Think bananas, apples, carrots, celery, and onions-no need to make a special trip for fresh coconut and celeriac.) Koers is known for her easy and accessible plant-based cuisine on her blog TheRawtarian.com. In Cook Lively, she shares satisfying recipes to whip up healthy meals with as few ingredients and prep as possible. Cook Lively is the go-to cookbook when you''re hungry for something wholesome, delicious, and quick.

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Book Synopsis New York Times bestselling author and James Beard Award winner Ellie Krieger gives her signature spin to the one-pot trend for meals that are nutritious, easy, and delicious.We want the food we love and we want to be healthy, but who has the time or energy to figure it all out? James Beard Award winner and bestselling cookbook author Ellie Krieger shows you how to create a meal in a single pot, sheet pan, baking dish, or skillet -- no additional gadgets or tools required. Divided by main ingredients -- meat, poultry, seafood, vegetarian, dessert -- and further separated into sheet pan, baking dish, skillet, and pot-cooked meals, the 125 nutritionally complete dinner recipes (plus healthy desserts) can each be prepared simply.Whole in One puts home-cooked meals within reach by minimizing the work load on both ends of the dinner process -- cooking and clean-up -- with one pot dishes that check every box. Minimal steps? Check. Crowd-pleasing fla

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Book SynopsisNew York''s top weight-control doctor finally reveals the secrets to the enviably lean bodies leaving her Park Avenue offices. Based on science and proved by the success of client after client, Dr Jana Klauer''s diet is the key to how successful, rich and busy modern men and women get weight off and keep it off. How the Rich Get Thin features wonderful recipes, including the low-cal desert Le Socia-Lite. Begin with Dr Klauer''s Non-negotiables - including ''Say yes to complex carbohydrates'' and ''Get lots of calcium from dairy products'' - and add a simple mind-set change to control those cravings, and watch yourself lose that weight!Trade Review"A healthy eating plan with lots of interesting, helpful tips - not a fad diet" * You magazine (Mail on Sunday) *"The new wonder diet!" * First (Women's Lifestyle) *"Reveals how successful, busy men and women lose weight and keep it off so they always look good in their Prada and Gucci suits. Yes, it's another diet book, this is the only one that boasts a yummy lo-cal dessert called Le Socia-lite" * In The Know Magazine *"Her method is simple; calcium-rich proteins build and repair the body while starchy, sugary processed foods don't" * London Lite *"New York's top diet doctor reveals the secrets to the enviably lean bodies leaving her Park Avenue offices... Ths book features simple mindset changes to control cravings and easy-to-follow recipes" * Glasgow Evening Times *

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Book SynopsisA cookbook with a conscience, from an author who knows the world of responsible eating as well as anyone. Is cage-free the same as free-range? Is grass-fed worth the price? What's better: farmed salmon or wild? Organic salad that's been shipped across the country, or local salad grown with pesticides? To nuke leftovers in the microwave or crank up the oven? Myra Goodmanco-owner of Earthbound Farm, the country's largest producer of organic produce and other products, inspiration behind the Earthbound Farmstand Café, and author of Food to Live Bynow brings both sides of the dinner dilemma together by showing us what to shop for, and how to cook it.The Earthbound Cook turns dilemma into joyin full-color. It pairs 250 sumptuous recipes with all the information cooks need to make greener, smarter choices. Here is Pork Chile Verde, Beef Tenderloin with Brandy Mushroom Sauce, Chicken Puttanescaplus how to make the most eco-friendly meat choices and how to decode the labels on poultry and eggs

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Book SynopsisSuitable for anyone who wants to grow more of what they eat, even if they've never before put trowel to dirt, this book includes recipes such as Stuffed Squash Blossom Fritters, Shell Beans with Tomatoes and Sage, Red Thai Curry with Fall Vegetables, Provencal Pot Roast, Springtime Chowder, Blueberry Peach Cobbler, and a Chilled Raspberry Pie.

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Book Synopsis “A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!”  —Amanda Hesser and Merrill Stubbs, cofounders of Food52  In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure.  Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically rTrade Review“Clever recipes” —New York Times "The perfect guide to help you live more sustainably.” — Newsday “Highly recommended for readers interested in kitchen frugality and using all produce parts.” —Library Journal “Hard’s plainspoken style and culinary ingenuity is sure to win over even the most profligate of home cooks, as this is far from a collection of novelties. Those who take the time to set aside their scraps are guaranteed to find a few new tricks here.” —Publishers Weekly “This isn’t a cookbook about thrifty uses for scraps; it’s about a whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” —Amanda Hesser and Merrill Stubbs, co-founders of Food52 “I love this book not only because the recipes are delightful and easy, but because they matter. Cooking with Scraps shows us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place. You can’t go wrong with a cookbook this right.” —Eugenia Bone, author of The Kitchen Ecosystem

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Book SynopsisThis luscious cookbook was inspired by the unparalleled experience of shopping the open-air markets of Paris. Author Brian DeFehr was raised on the prairies of Canada and struck out to greener pastures in Winnipeg, Chicago, Montreal, and finally landed in Paris, where he developed an appreciation for the French way of shopping the markets, being in tune with the seasons, and allowing the flavors of an exceptionally delicious country to influence what''s for dinner. The star of any French book, though, is always France itself: from the bright and clear ocean flavors of the coastal Mediterranean and the Germanic influences in Alsace and Lorraine to the rich comfort foods and cheeses from the mountainous regions near the Alps, the familiar foie gras and cassoulet of Bordeaux, and the piquant Basque flavors closer to Spain in the South, stirred together in the cosmopolitan melting pot of the City of Light---all of this and more, in 75 glorious dishes. They all happen to be gluten-free,

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Book SynopsisOver 250,000 sold! Enjoy all the delicious foods you love -- guilt free! Over 300 easy, healthy recipes for everyone''s favorite foods that taste great! Imagine being able to effortlessly cut sugar, slash fat and calories, and curb excess carbs -- all while enjoying the delicious foods you love. You can! With more than one million of her amazing cookbooks sold, New York Times bestselling author Marlene Koch is a magician when it comes to creating healthy recipes with crave-worthy taste. With over 300 quick & easy, family-friendly recipes like cheesy Skillet Chicken Parmesan, crispy Oven-Baked Onion Rings and Unbelievable Chocolate Cake, this book is perfect for everyone (and every diet!). A proven guide for weight loss, diabetes, and simply utterly delicious everyday eating, this updated edition includes:Everyday comfort foods, family favorites, and amazing recipes inspired by popular restaurants such as Jamba Juice (Berry Berry Li

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Book SynopsisFor anyone interested in a healthier, lighter alternative to traditional French cuisine, this collection of simple, easy French recipes focuses on organic, locally sourced, and sustainable ingredients.   Alain Ducasse’s Nature series of cookbooks makes eating healthfully on a daily basis both simple and pleasurable. Ducasse dispels the idea that French food is defined by complicated techniques, time- consuming recipes, and loads of butter and cream. Along with nutritionist Paule Neyrat and chef Christophe Saintagne, he shows how going back to basics means rediscovering the pleasures of sustainable, seasonal French food with maximum nutrition and flavor.   The recipes are first and foremost delicious, but they are also healthy and respectful of natural resources and stress sustainable practices—which is why animal protein is de-emphasized (as well as salt and sugar, too) in favor of more vegetables, more legumes, and more grains, leavi

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Book SynopsisAt long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog.Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

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Book SynopsisCreate simple yet showstopping salads that will make them the perpetual star at your table.With a focus on approachable, flexible recipes that are easy to prepare and bring vegetables to the center of the plate, Salad Seasons will inspire home cooks to eat well and live well. The recipes in Salad Seasons not only span all four seasons, but show off salads’ versatility as both vibrant main dishes—such as Brown-Buttered Brussels Sprouts and Orecchiette Salad and Smashed Potato and Chorizo Sheet Pan Salad—and as fresh side dishes, like Israeli Corn Salad and Bittersweet Radicchio Salad. Also included are a handful of playful fruit salads, like Strawberry-Rhubarb Salad with Lavender Honey and Brûléed Citrus Salad, which make for unfussy, modern desserts.Trade Review“The 10 best cookbooks of 2023. This is a book designed to break you out of your salad rut. It may even challenge your notion of what a salad can be. Sheela Prakash, whose byline you might recognize from Kitchn, Epicurious and Food52, shares recipes for salads that work as side dishes, main attractions or even dessert. There’s a picnic-ready carrot slaw enlivened with Dijon mustard, and a surprisingly flavorful warm cabbage salad boosted by caramelized shallots and nutty Gruyere. Center-of-the-plate salads include garlicky white beans tossed with caramelized fennel. A nice bonus: Every recipe is accompanied by a photo.” —San Francisco Chronicle“Food Network: The 15 Best Vegetarian Cookbooks of 2023. One thing all these books have in common: they delight us with their stories, tantalize our tastebuds and stoke our curiosity with vibrant recipes chockful of flavor, texture and techniques that are guaranteed to make your vegetarian dishes the star of your table… It can be challenging to drum up enthusiasm for salad, but with this compendium of flavorful, seasonal recipes, your interest won’t wane at any point during the year. Approachability and flexibility are the name of the game for author Sheela Prakash, so you’ll find helpful tips and tricks for making the most of what’s in season and learn the art of properly seasoning your salads beyond salt and pepper. Lest you think that salads can’t take center stage, you need only to turn to dishes like Brown-Buttered Brussels Sprouts and Orecchiette Salad and Smashed Potato and Chorizo Sheet Pan Salad for proof of their crave-worthy main-dish potential. There are also a handful of whimsical, dessert-inspired fruit salads, such as Strawberry-Rhubarb Salad with Lavender Honey and Brûléed Citrus Salad.” —Food Network“The 23 Best Cookbooks of Spring 2023. It may be easy to think of summer as the best time for salads, but for Sheela Prakash, every season can be salad season if you know how to build a great one. In this book, Prakash, a cookbook author and contributing editor at The Kitchn, teaches you the fundamentals of salad making, like how important it is to season and taste your ingredients as you go, and she will inspire you to think outside of the sad box of salad greens you may be accustomed to. The bittersweet radicchio salad dressed in a punchy vinaigrette of pomegranate molasses, orange juice, and olive oil got me through the dreariness of winter when all I wanted was something crisp and juicy while the caramelized fennel and white bean salad has become a favorite lunch staple of mine. There are no sad desk lunches in Prakash’s world, just fabulous salads no matter the season.” —Bon Appétit"If you know the Department of Salad at all, you know that our world would completely stop spinning if lemons became extinct. So I was thrilled when I came across this surprising and impossibly delicious salad in Sheela Prakash’s upcoming book, Salad Seasons: Vegetable-Forward Dishes All Year, which we featured in the last bulletin. (If you haven’t placed her recipe for Spring Carrots with Burnt Saffron Butter and Labneh in your “to-make” file, you really should.)" —Emily Nunn, DEPARTMENT OF SALAD “‘Salad season can be all seasons—that is, if you know how to build a great one,’’ Sheela Prakash writes in the introduction of her new cookbook, Salad Seasons. The book makes the delectable and convincing case that salad can — and should — be eaten all year round.” —EATER"I love salads, but the truth is that I have a rotation of two or three that I make on repeat, and they're getting kind of old and boring. Salad Seasons cannot arrive sooner. It's by a long-time and beloved recipe developer for Simply Recipes—I love her Roasted Sweet Potato Salad and the best Cast Iron Skillet Pizza I've ever made. I won't be bored of salads for a while. Some of the recipes I'm most looking forward to making are Crispy Rice Salad with Miso-Buttered Mushrooms and Spring Pea and Orzo Salad with Bacon Gremolata." —SIMPLY RECIPES“Sheela has an incredible knack for creating nourishing, good-for-you recipes that don’t sacrifice a single ounce of pleasure. I’m fully here for this new salad bible, bursting with colorful inspiration that gets me excited to put a veg-focused dinner on the table. Salad Seasons is exactly the upgrade my weekly meal plan has been craving.” —Camille Styles, founder of lifestyle site CamilleStyles.com “Mustardy Carrot Slaw? Parmesan Rind Croutons? Blackened Broccoli Rabe Caesar? I want all of this in my life right now. It’s all too easy to get stuck in a romaine rut, but I know with this book by my side in the kitchen I’ll feel inspired to reach new salad heights. I love how the recipes are broken up by season; it’s a great reminder that winter is salad season, too.” —Jenna Helwig, food director at Real Simple and author of Bare Minimum Dinners “I have said for years, the produce section of the grocery store is the most exciting... and still the most misunderstood and underutilized. Prakash’s Salad Seasons helps home cooks see the greatest potential of produce and enjoy it in simple, yet profoundly inspirational, doable ways.” —Chadwick Boyd, cookbook author, TV host and produce champion “Whether you grew up thinking that salads started and ended with iceberg lettuce and ranch dressing, or whether you are a longtime devotee of salad-for-dinner, Salad Seasons is a true game changer. With recipes like Farro Tabbouleh with Whipped Tahini, Cacio e Pepe Shaved Brussels Sprouts, and Roasted Garlic Kale Salad with Parmesan Rind Croutons, Sheela takes familiar seasonal flavors and shows us how to add crunch, spice, and pizzazz. Guaranteed, you’ll never call salads ‘boring’ again.” —Emma Christensen, associate general manager at Simply Recipes “As a decidedly non-salad-enthusiast, it takes a lot for me to get excited about salads, and Sheela’s book does just that. She shares the basic building blocks of creating a great salad — and in every season too! Mouth-watering salads in winter? Sign me up.” — Alisha Ramos, founder of Girls’ Night In

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Book SynopsisNuts and seeds are vitamin and mineral powerhouses, offering many health benefits, including keeping your heart healthy, supporting your immune system and keeping your brain in tip-top condition. In The Goodness of Nuts & Seeds, Natalie Seldon uses these versatile nuggets of nutrition to conjure up all kinds of culinary magic.

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