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Cooking vegan has never been this simple. Break the cycle of endless shopping trips once and for all by learning how to make ingredients go further and become more confident with your cooking. Filled with invaluable tips on how to stock your store-cupboard and use up some of the most commonly wasted foods, this book of simple, tasty recipes is perfect for anyone trying to save time, live more sustainably and reclaim their kitchen. Brett Cobley's mouth-watering recipes - loved by his 68k Instagram followers - celebrate flavour, ingredients, the joy of cooking and, most importantly, eating! Recipes include: * Zero waste pesto * Irish potato cakes * Rice and bean burgers * Puttanesca tart * Italian toad in the hole * Waste-less wedges * Gnocchi alla romana * Banana custard tarts * Tiramisu * Easy vegan treacle sponge
A student cookbook with a difference, The Hungry Healthy Student offers a choice of more than 200 quick, cheap and easy recipes, meaning more money in your pocket and more time to play! All the recipes have a healthy focus which means increased brain power and more energy to enjoy student life to the full. There are also indispensable tips on healthy habits, mood boosters, free ways to get fit and takeaway alternatives. With chapters dedicated to Breakfast and Lunchbox; Healthy and Hearty; Good Grains, Beans and Pulses; Super Salads, Snacks and Sides; Make it Light and Sweet Alternatives, there are recipes whether you want food on the go, for impromptu parties, or just comfort food and delicious treats for a night in. All the recipes in this book are balanced for a healthy diet, and they each have an affordability stamp to help with budgeting, as well as detailed instructions to make them accessible to even the most novice cook. Forget the textbooks, this is the only book you'll ever need to get through your first year!
This journal is designed to guide and support readers as they discover the primary and secondary foods that are right for them. Readers use it with the intention of permanently changing their relationship to food and health. 'Primary food' is a term coined by author Joshua Rosenthal, founder of the Institute for Integrative Nutrition, that refers to anything in one's life that nourishes you, but does not come on a plate. The important primary food areas are: relationships, career, physical activity and spirituality. 'Secondary food' is, therefore, the food we eat.
This book is designed as a 3-month daily journal. Readers are guided to write their Morning Intentions, Evening Reflections, Weekly Check-ins & Guided Exercises, and Monthly Activities & Progress. Readers are encouraged to 'be themselves', as everyone is an individual with their own unique schedule and style. Readers can use the journal once a day, twice a week, or at whatever pace works for them.
`A leading voice in the health industry' - Daily Express A unique, no-excuses, no-regrets body and mind revolution. In his first book, personal trainer to the stars and Instagram sensation Bradley Simmonds reveals how to get the body of your dreams, and keep it. Do you want to shred fat, get lean, tone up, be stronger, stabilise your core and access calm and focus? Now you can, with Bradley's specially tailored food and workout plan. A method seamlessly blending HIIT, body weight exercises, TRX and weight training with delicious, filling, wholesome meals to nourish your body and quiet your mind, Bradley's uncompromising, inspiring approach means you'll thank him, and yourself, later. Featuring: * 60 delicious, quick-to-prep breakfasts, lunches, dinners, snacks, puds and even cocktails * 10+ weekly workout plans with 30+ workouts * Photos of every exercise * Full colour food shots Understand the true meaning of a great workout. Look forward to good food. Transform your body and your life permanently.
The Sunday Times bestseller that explains the new science behind weight loss and how we can get in shape without counting calories. 'A compelling look at the science of appetite and metabolism' Vogue 'This book tells us the truth about weight loss' Dr Rangan Chatterjee _______________ We've all heard the golden rule: eat less, exercise more and you'll lose weight. But what if it isn't that simple? For over two decades, weight loss surgeon Dr Andrew Jenkinson has treated thousands of people who have become trapped in the endless cycle of dieting. Why We Eat (Too Much), combines case studies from his practice and the new science of metabolism to illuminate how our appetite really works. Debunking myths of about body and systematically explaining why dieting is counter-productive, this unflinching book investigates every aspect of nutrition: from the 'set weight point' that is unique to all of us, to good and bad fats, and from how genes impact our weight to how our hormones are affected after a diet ends. With a new chapter about the link between obesity and COVID-19, this incredible book will help you understand your body better than ever before. _______________ 'Articulate, clear, a joy to read, this is a book that really needed written' Joanna Blythman, author of Swallow This 'Highly persuasive . . . a radical approach to weight loss' Sunday Times 'Debunks the myths around dieting and weight-loss' Telegraph
The Top of Its Class
The Best Homemade Baby Food on the Planet was nominated for the 2012 International Association of Culinary Professionals annual Cookbook Awards competition. Considered the gold standard among cookbook awards and widely lauded as the most selective in the industry, the IACP has been presenting its cookbook awards for more than 25 years to promote quality and creativity in culinary writing and publishing. Past nominees include Julia Child, Mark Bittman, and Thomas Keller, among others.
Food Made with Love Is Food You Can Trust
Preparing simple, homemade food in the comfort of your own kitchen is one of the greatest gifts you can give your little one. Not only does it allow you to nourish your child with the most pure and wholesome ingredients, but it also gives you the peace of mind of knowing what has gone into every bite your baby takes.
Full of recipes to suit every age and stage--from six months all the way to twenty-three months--The Best Homemade Baby Food on the Planet shows you how simple and easy it is to prepare food your baby will go absolutely ga-ga for. From quick purees like Mighty Tasty Blueberry and Pear Mash and No-Cook Prune Puree, to new and nourishing meals like Sweet Omelet Surprise and Finger-Lickin' Good Lentils and Potato with Cheese, you'll find it a breeze to prepare any and all of the recipes you and your little one fancy.
And to make things even more easy-peasy, you'll find each recipe also contains:
--Two methods for preparation-stovetop or microwave-wherever applicable, so you can whip up recipes in whatever time you have. Many microwave options make it possible for meals to be made in less than 10 minutes.
--An easy-to-spot snowflake icon on all recipes suitable for freezing, so you can make baby's meals at your convenience, or in batches, to save time and money.
--A complete nutritional analysis, so you can be sure you're giving your child the best possible start.
Make your own super-delicious, super-nutritious homemade baby food today--it's guaranteed to be the best thing that's ever crossed the high chair
A quick, easy, family-friendly cookbook for the millions of Zone households around the world. Millions of people worldwide have discovered the incredible weight-loss and health benefits of living in the Zone. For almost 10 years, Lynn and Barry Sears have maintained a completely Zone-friendly kitchen. With two daughters - one a finicky first-grader and one a vegetarian teenager - Lynn has had to use all of her creative and culinary skills to keep her family healthy and happy. Zone Meals in Seconds combines Lynn's hard-won wisdom and valuable experience with Barry's Zone expertise and medical knowledge in the first-ever family-friendly Zone book. From quick and easy family dinner recipes and snack tips, to advice on packing school lunches and surviving backyard barbecues, this book is a must-have for people who want to experience the incredible benefits of the Zone but need help answering the all-important question, 'What do I eat?'Written with the help of an experienced chef and recipe developer, Zone Meals in Seconds offers more than 200 fast and family-tested recipes for Zone-approved breakfasts, lunches, and dinners.
Healthy eaters, practical cooks, cookbook collectors, and recipe readers will treasure this edition of this classic cookbook. There are more than 125 recipes, arranged seasonally, and includes soups. Appetizers, entrees, and salads, and cover the gamut from hors d'oeuvres to deserts. Recipes range from simple nutritious fare like Hermit Soup, Cloister Carrots, and Risotto to festive delicacies like Crepe Saint-Gwenole, Bread Pissaladiere, and Roman Gnocchi. An appendix offers basic sauce and pastry recipes, as well as, elegant beverage concoctions.
The recipes come from Brother Victor-Antoine's own kitchen -- supplemented by many others from monasteries all over the United States, France and Italy -- and utilize natural foods and vegetarian cuisine, including some fish dishes.
Reflecting the joy and simplicity of monastic life, and featuring inspirational text and woodcuts, From a Monastery Kitchen, now in paperback, is a must-own cookbook.
Easy recipes, fast food, all healthy. Super Food in Minutes is all about real, fast and delicious family food that just so happens to be good for you! Donal's latest book includes 90 delicious recipes, and tips and tricks, for healthy home cooks that will change the way you cook. Using 10 ingredients or less, each recipe uses streamlined, quick cooking methods with minimal effort and maximum results that help you make the most of your time spent in the kitchen. There are clear nutritional breakdowns, vegan, vegetarian and paleo options for each recipe, and a clean cook-friendly design. With Super Food in Minutes, you'll have exciting everyday dinners, made with healthy ingredients at the core, on the table in less than 30 minutes.
Most people understand the importance of a healthy gut microbiome for digestive health and overall wellbeing. Here, Mahmoud Ghannoum introduces an important component of the microbiome: the mycobiome-the fungi that live inside our bodies-and explains how diet affects this population and how its balance or imbalance can cause you to feel. Gut fungi respond quickly to dietary changes. Ghannoum outlines changes for fostering healthy fungi as well as diet plans, with more than 50 dietician-tested recipes, to cultivate a thriving mycobiome and methods for tweaking your lifestyle for long-term gut health.
Grains, nuts and seeds are increasingly popular as part of a balanced, healthy diet. As vegetarian and vegan diets rise in popularity, they are readily recognised as excellent sources of protein and carbohydrate. Including a comprehensive guide to grains, nuts and seeds, this exhaustive volume will also cover all you need to know to buy, prepare, cook and store your superfoods, including soaking, sprouting and growing at home. Over 50 recipes are divided into breakfasts, small bites, small dishes, big dishes and sweet treats & bakes. Renee Elliott has collected a mouthwatering range of recipes that are truly international in flavour whilst also covering the myriad health benefits of each ingredient. Beautifully packaged and lavishly illustrated with beautiful photography, this pocket-sized volume is an exhaustive guide to everything you need to know about grains, nuts and seeds. Other titles in this series include: Super Root Spices and Super Pulses.
Dieting stops now.
Clinical nutritionist and health blogger Jessica Sepel is fast becoming one of Australia's most sought out wellness and lifestyle advocates.
Living the Healthy Life is her practical and holistic 8-week plan to healing your life, body, nutrition and your relationship with food.
Expanding on her philosophy from The Healthy Life, Jess guide will teach you how to quit fad dieting forever, give yourself the freedom to stop the guilt surrounding food, and to overcome body stress and anxiety. She explores the benefits of sleeping more, nourishing your cleansing functions and optimising your thyroid function. Jess shares more meal plans tailored to balance your hormones, increase energy levels and nutritional advice for vegans. Including helpful tips for eating out, snacks on-the-go, mindfulness and positivity, you'll have everything you need to heal your life.
Packed with over 200 new recipes that prove healthy eating can be fun, simple and delicious.
THE PERFECT BOOK FOR THE NEW YEAR FROM LIFESTYLE AND FITNESS COACH, RICHIE NORTON 'A book packed with easily achievable, game-changing rituals' FEARNE COTTON 'A wonderful feel-good book full of ideas and advice to lift your mood and energy' JOE WICKS _________________________________________________________________________________ For many of us, work, socialising and keeping fit are more challenging than ever and we are feeling disconnected from and unsure of the world around us. In Lift Your Vibe Richie shares his transformative, simple-to-follow daily rituals that fit into even the busiest schedule. After an injury brought a sudden end to his professional rugby career, Richie Norton discovered the peace, contentment and joy of breathwork, yoga, nutrition and meditation, and now shares his expertise to help you unlock and develop your full physical and mental potential. Whether it's a one-minute triangle breath exercise, a five-minute wake-up flow, or a delicious 30-minute recipe, this guide contains accessible practices that anyone can build into their day to create new, healthier habits. Richie's advice is guaranteed to help you achieve a fitter body, lower stress levels, a clearer headspace, increased energy and a better quality of sleep. There's never been a better time to start taking care of your mind and body, so let Richie guide you into your healthiest and happiest life.
Passionate about hummus, Ronen Givon and Christian Mouysset celebrate the versatile and healthy dip. A true staple of the Middle East and the Mediterranean they venture further afield than your standard supermarket selection to bring out surprising and delicious flavour combinations to tickle the tastebuds. Enter into Ronen and Christian's Levantine Kitchen to learn how to make the perfect hummus every time, the ultimate hummus swirl and hummus toppings from different world cuisines to spice them up. As well as this there are recipes for soups, salads and sauces and Mediterranean favourites such as falafel, flatbreads, labaneh, tabouleh and green tahini. With over 60 recipes to impress friends and family with a varied mezze spread, this is an essential for any cookery shelf. Hummus is a star; not just a delicious dip. Chapters include: The Levantine Kitchen, Making Hummus, Toppings for Hummus, Falafel and Wraps, Soups, Salads, Breads and Sauces, Desserts, Drinks and Quick Snacks. Hummus also includes a free-from list to making meal planning as easy as possible.
Energy bites are the perfect, simple treat for when you're on the go: energy boosting and low -fuss, with minimal prep and no baking required. They're also a healthy choice (and less expensive than the versions available in high-street health shops). Packed with superfood ingredients like acai berries, matcha, turmeric and even kale these irresistible recipes are perfect to make for yourself or present them as gifts to your friends and family. Written by a qualified nutritionist and fully illustrated throughout, Energy Bites is your guide to the new super snack, including a handy recipe finder and a guide to useful ingredients suppliers. Each recipe also includes a detailed nutritional breakdown.
This title shows you how to cook the natural way with a guide to healthy ingredients and more than 140 delectable recipes. It is a practical and straightforward guide to understanding the issues surrounding organic food and drink. It features a comprehensive survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy storecupboard items. It is illustrated with over 800 beautiful photographs, Anyone who loves cooking and eating great food agrees that for the best results you need to start with good-quality ingredients. This book offers a clear explanation of the organic movement, with practical advice on buying, storing and cooking, and also provides over 140 exciting recipes that make the most of these fabulous ingredients. Try tender lamb with baby potatoes for a wonderful spring meal, roast chicken with Mediterranean vegetables in summer, garlic and squash soup for a warming autumn lunch, and smoked haddock with mustard cabbage in winter. All the recipes - even the dessert ideas - are as delicious as they are healthy.
Perfect for busy lifestyles, these recipes will revolutionise your meal planning, meaning you can indulge in vibrant and comforting vegetarian dishes every night of the week with little to no effort. With dishes for breakfast, snacks, mains and sweet treats, this is simple food that the whole family can share and enjoy together.
Recipes include: French toast bake, Refried beans with avocado, Sri Lankan green bean curry, Beetroot gratin, Mexican baked eggs, Mushroom stroganoff, Slow cooked frittata, Miso aubergine noodles, Veggie Lasagne, Coconut rice pudding and Pineapple upside down cake.
'If we could all live and eat a little more like Tom the world and the food chain would be in much better shape.' Anna Jones 'This book is like a hybrid of Michael Pollan and Anna Jones. It combines serious food politics with flavour-packed modern recipes. This is a call-to-arms for a different way of eating which seeks to lead us there not through lectures but through a love of food, in all its vibrancy and variety.' Bee Wilson Tom's mission is to teach a way of eating that prioritises the environment without sacrificing pleasure, taste and nutrition. Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.
As is the Moosewood tradition, the recipes are creative, adventurous, and inspired by ethnic and global cuisine. They include appetizers like Pumpkin Seed Pesto Spread and Salsa with Peaches and Blueberries, soups like Ginger Tofu and Creamy Asparagus, and richly flavoured entrees like Pasta with Caramelized Onions, Tomatoes and Feta and Pomegranate-Glazed Tofu with Couscous, Pistachios and Apricots. For breakfast, there is Flaxseed Blueberry Bread, and for dessert, there are Chevre and Pistachio-Stuffed Figs. The Moosewood message is neither clinical nor complicated. Instead, this book's pages are filled with recipes based on the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer. Other useful features include complete nutritional breakdowns for each dish; recipe lists that place dishes in helpful categories like "Good for Diabetics" or "Low-Calorie;" and quick, convenient recipes for breakfasts on the run, packed lunches, and snacks.
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