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"The first 100 test subjects lost over 970 pounds with Attila
Hildmann's 30-Day Challenge. For the first time in their lives,
these volunteers ate a diet for 30 days free of chemical additives,
animal products, and starchy foods high in calories. Instead, they
ate lots of natural, healthy products and delicious superfoods as
part of Attila Hildmann's nutrition plan, and they began an
exercise program of their own choosing. During the Challenge, the
test subjects learned how to lose weight without going hungry while
enjoying delicious foods such as pumpkin fries, noodles made from
zucchini, and dairy-free ice cream. You can read what many of the
Challengers say about their experience and see before and after
photos in the accompanying insert.
The road to good health through proper diet and nutrition can lead down many paths; readers may ask themselves, is vegan the way to go? Is a gluten-free diet beneficial and should we eat only raw or cooked foods? Natasha Kyssa offers all this and more in an inspiring collection of mostly raw, whole-food recipes that will improve health regardless of age. This title promotes a balanced, flexible diet designed for individual constitutions and based on fresh plant foods- gluten-free, toxin-free, and simply delicious.
The Vegan Athlete Cookbook was written by Zoey Sampson, an accomplished cook and active vegan, who loves experimenting with flavor combinations, and delights in eating and living a vegan lifestyle.
These recipes were put together by Zoey after hearing countless 'bro-science' bodybuilders spout that the words 'vegan' and 'active' don't properly go together. It's no surprise to hear that many who swear by animal based sources of protein are fairly stalwart in their beliefs as to what constitutes performance foods for weight gain through lifting and cardiovascular exercise.
The Vegan Athlete Cookbook aims to change this, and will be your constant kitchen companion with nutritional content, including a carbohydrate, protein and fat count per serving listed for every single recipe. That's information you want, and need, right at your fingertips and puts an end to questions such as where are the muscle building proteins and energy from fats in a Vegan diet?
Many successful sportsmen and women in the world are Vegans, including Triathletes, Cyclists, Bodybuilders, Mixed Martial Artists, and even Olympians. And these happy and wholesome Vegans living an active lifetsyle know it's simply a matter of balancing these nutrient macros to meet goals, eating above a caloric baseline when trying to gain muscle and size, and below when cutting.
The Vegan Athlete Cookbook demonstrates that protein and fats are most certainly NOT exclusive to the butcher, and contains 101 amazing and tasty creations you and your friends will love that showcase our life changing diet, and keep you looking awesome Vegan friendly smoothies, delicious energy bars, and dozens of main meal (and dessert ) recipes packed full of the nutrients we need to keep us pounding the pavement and busting out those extra reps in the gym.
From here on, the path to personal power through Vegan scrumptious goodness is yours to command.
Completely revised for the American market.
Framed by her own personal struggle with bulimia and body dysmorphia, Maria Koutsogiannis' Mindful Vegan Meals traces the foods she ate to get her to the next stage of her recovery in a way that will inspire and help others with this large and growing problem as evidenced by her large social media following. Maria pairs stories of her recovery from bulimia and body dysmorphia with the recipes that kept her body nourished along the way, giving an intimate look at how she went from eating disorder to proclaiming her personal mantra: "Fear not. Food is your friend." Packed with vibrant and healthy recipes inspired by her journey, including milestone recipes like the first carbs she allowed herself to eat, Mindful Vegan Meals offers a hopeful look at life while overcoming an eating disorder. This book will have 75 recipes and 75 photos.
In this delightful Asian cookbook, you'll learn the secrets of vegetarian and vegan Asian cooking how to blend flavours, textures, aromas and colours to create full-flavored vegetarian dishes that are missing none of the umami normally associated only with meat and dairy.Each chapter based on seasonal vegetables provides a wide range of choices using produce that is available at that time of year making it easy to plan a variety of menus that are never dull or indifferent. Here are just a few examples of the tempting Asian recipes in this book: Starters and Snacks such as Crispy Spring Rolls, Green Apple Salad with Tangy Thai Dressing, Butternut Squash Pot Stickers and Korean-Style Buffalo Broccoli Family-Style Meals such as Asparagus in Lemongrass-Coconut Cream Sauce, Grilled Vegetable Kebabs with Two Marinades, General Tso's Eggplant and Kung Pao Potatoes All-in-One Meals such as Have It Everyday Pad Thai, Crispy Noodles with Savory Vegetables, Sweet Potato Rice Stew and Easy Miso Ramen Author Patricia Tanumihardja is an experienced food writer and expert on Asian and sustainable farm-to-table cooking. She shows you how to buy and use the freshest in-season produce to create delicious dishes with startlingly new flavors and textures by adding a few secret ingredients the traditional sweet, sour, spicy, soy seasonings that every Asian cook knows. She also explains in this Asian cookbook how the use of contrasting textures (for example silky tofu with crunchy peanuts) can create greater food enjoyment and a stimulating new dining experience. A home cook at heart, Pat's recipes are very straightforward without lots of exotic ingredients or specialized tools. They are also easy and quick to prepare. She shows you how adding a few Asian fermented and pickled vegan products like miso or pickled greens will add a new universe of flavours to your cooking. The same is true for flavour-enhancers like fried shallots, crispy fried garlic and the flavored oils that Asian chefs and restaurants use on a regular basis.
Stylish, seasonal, home-cooked vegetarian meals--in no time at all
True to his roots as a restaurant chef, cooking teacher, and family man, award-winning vegetarian chef Peter Berley has a passion for meals that taste incredible, salute the seasons, and are easy to prepare in under an hour. In Fresh Food Fast, he provides forty-eight meals--twelve for each season--including recipes, a shopping list, and a game plan that takes you step-by-step through the menu. These substantial, satisfying meals will bring pleasure to vegetarians and omnivores alike, from spring's Orzo with Baby Mustard Greens, Lemon, and Asiago to summer's Spicy Corn and Tomato Frittata with Scallions and Basil, to fall's Creamy Pumpkin, Pear, and Chestnut Soup, to winter's Caramelized Bananas with Blood Orange and Pistachios.
In a world in which fast food is generally prepackaged and second-rate, Peter Berley teaches us how we can live without compromise, enjoying fresh, wholesome meals any night of the week as we connect with family and friends.
The hotly anticipated follow-up to London chef Yotam Ottolenghi's
bestselling and award-winning cookbook "Plenty," featuring 120
vegetarian dishes organized by cooking method.
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