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Books > Food & Drink > Health & wholefood cookery > General
A Whole Foods Primer describes the special characteristics that
consumers should seek when shopping so they can identify the peak
of nutritional flavour and value in whole foods. It, also, provides
instruction on the best cooking techniques and storage conditions
to help minimise nutritional losses and the best methods to
preserve fresh foods for future use. Useful tips and suggestions to
increase the consumption of whole foods easily and to encourage
experimentation with unfamiliar ones are included, as are practical
resources for recipes and cookbooks.
Arranged in a directory of categories divided into wild plants,
herbs, fruits, nuts, mushrooms, seaweeds and shellfish, this book
has all of the information you need to forage for yourself.You'd be
surprised at the bounty of wild food you can find practically on
your doorstep: some native plants, some escapes from ancient
gardens and all delicious. Most of these foods are within easy
reach - however, you've got to know what you're looking for and
where to go and when.Clear illustrations to help you identify a
wholesome and natural food store, all for free. Hints on how to
prepare and eat your foraged bounty are also included, along with
advice on seasonality.
We all want tasty food that's good for us. Key to that is ensuring
we eat our daily intake of fruit and vegetables. Most of us aren't
even getting half the fruit and veg we need in a day. In Five
Rachel de Thample makes delicious food effortless, offering over
150 easy, flavoursome recipes that will boost your daily intake.
Rachel's inspirational treasure trove includes such dishes as Fig,
Almond and Orange Blossom Water Muffins, Moroccan Beetroot Soup,
Wild Spring Spaghetti and Carrot Cake Scones, as well as themed and
seasonal menu suggestions. Whatever you choose to eat, each dish is
clearly flagged with the number of portions of fruit and veg each
serving contains - some even offer a full 5 portions. So you always
know you're eating both well and happily.
Sustainable Kitchen is a positive, practical handbook on how to
shop, cook and eat in an ecologically sustainable way. Founders of
the Sustainable Food Story, Abi and Sadhbh, have put together tips
and step-by-step projects on how to adapt your kitchen habits to a
more eco-friendly way of life. Whether you are unsure about the
best places to shop, what to do with your leftover lemons or how
best to clean your kitchen without impacting the environment,
Sustainable Kitchen is the complete guide to changing the way you
think about food and the kitchen, in a way that is healthier for
you and healthier for the planet. Having a sustainable approach to
your kitchen will help you save money, connect to your community
and produce better food, all whilst being kind to the planet. With
small changes to make those choices easier, and a few recipes along
the way to help battle food waste, here areseveral achievable ways
to start making a difference.
Gingerbread Coffecake, Bourbon Chicken, Chocolate Mint Pie--Yum!
Fifty of the best recipes culled from the bestselling books
"Unbelievable Desserts with Splenda" and "Fantastic Foods with
Splenda" are now available in this convenient pocket-sized volume.
Fuelled by concerns about the BSE crisis, GM foods and numerous health scares, the demand for organic goods has increased dramatically in the last few years. No longer a fringe sector, this fast expanding area now has mass market appeal and huge potential for growth on a global scale.;This title looks at the ever increasing range of ingredients available, discussing their health benefits, as well as where to buy and how to store them, and provides a delicious collection of recipes - showing how best to use these foods in a creative way. One in four American babies eat organic food and 90% of German babyfood is organic. The Organic Family captures this global interest with advice to expectant and nursing mothers and even for those planning conception. For each child's age group there is nutritional information, buying advice and ideas for meals, snacks and party foods.;This reference combines advice and information from the fields of food, drink, health, beauty, interiors and gardening.;It includes a comprehensive directory of organic suppliers and over 50 organic recipes.
500 light meals is a book full of delicious recipes which are
designed to be healthy and low in calories. This is not
specifically a diet book, but instead is designed to support and to
inspire those who want to watch their food intake, but do not want
to count each calorie. For this reason the meals in the book are
not calorie counted but as a rough guide, per por tion, main
courses are well under 500 calories, lighter dishes under 350, and
desser ts and baked goods, no more than 300 calories. The objective
behind the recipes is to cook some familiar and some new and
creative meals using less fat and sugar than usual but without
compromising on flavor and texture. The recipes generally use
minimal amounts of cooking oils or low-fat cooking sprays, non-fat
or low-fat dair y products, and lean meats, as well as utilizing
clever tricks and substitutions to omit or reduce high-fat and
high-cholesteral ingredients. These techniques are mentioned many
of the introductions to the recipes and can be adapted for use in
other recipes which you like to make, helping you to become a
lighter, healthier cook.
Designed as a companion to current bestselling low-carb diet books,
this cookbook contains 450 recipes for beef, poultry, seafood,
deer, ostrich, rabbit, and other rarities. The author is a
blue-ribbon winning cook and a reformed vegetarian. 60
illustrations.
Join actress, activist, and New York Times bestselling author Pamela
Anderson for a deeply personal culinary journey that harmonizes style,
compassion, and the pleasures of plant-based cooking
In a career spanning fame and activism, Pamela Anderson has ventured
from a humble upbringing to the forefront of Hollywood-and has always
been a passionate cook and gardener. Now, she invites you into her
kitchen to share 80 delicious recipes that nourish the soul.
This cookbook began as a box of recipe cards: a housewarming gift for
her sons inspired by homegrown traditions and world travel. It grew to
become her gift to you, showing how romantic, comforting, and indulgent
it can be to cook only with vegetables.
At Pamela's down-to-earth fairy kingdom on Vancouver Island, you'll
join her on the dock for chicory dandelion coffee and whipped cranberry
porridge, for picnics in the forest with a green goddess mason jar
salad and tomato galette, and at the dinner table for her
anti-inflammatory lentil soup, minty pea-potato pierogis, and more.
She also shares her love affair with bread, from maple-glazed cinnamon
rolls to rustic sourdough loaves and fougasse dipped in herby pistou,
alongside insights into life, love, entertaining guests, and preserving
nature's bounty.
From a New York Times bestselling author, a guide to restoring good bacteria to your gut–and keeping our microbiomes happy and healthy.
Because of our highly processed diet, pesticides, and overuse of antibiotics, our guts are now missing so many of the good bacteria that we require to be healthy. As a result, many of us have lost control over our health, weight, mood, and even behavior.
With cutting-edge research, Dr. Davis connects the dots between gut health and modern ailments such as SIBO (small intestinal bacterial overgrowth), a silent and profound epidemic, which affects one out of three people and is responsible for an astounding range of human health conditions.
Super Gut shows us how to fix your microbiome once and for all. It includes more than forty recipes, a diet plan, and resources so you can pinpoint your gut issues, correct them, and maintain your long-term health and well-being.
No dig organic gardening saves time and work. It requires an annual
dressing of compost to help accelerate the improvement in soil
structure and leads to higher fertility and less weeds. No dig
experts, Charles Dowding and Stephanie Hafferty, explain how to set
up a no dig garden. They describe how to: Make compost, enrich
soil, harvest and prepare food and make natural beauty and clean
ing products and garden preparations. These approaches work as well
in small spaces as in large gardens. The Authors' combined
experience gives you ways of growing, preparing and storing the
plants you grow for many uses, including delicious vegetable feasts
and many recipes and ideas for increasing self reliance, saving
money, living sustainably and enjoying the pleasure of growing your
own food, year round. Charles' advice is distilled from 35 years of
growing vegetables intensively and efficiently; he is the
acknowledged no dig guru and salad expert both in the UK and
internationally. Stephanie, a kitchen gardener, grows in her small,
productive home garden and allotment, and creates no dig gardens
for restaurants and private estates.She presents truly delicious
seasonal recipes, made from the vegetables anyone can grow. She
also explains how to use common plants you can grow and forage for
to make handmade preparation for the home and garden.
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.
After Carol Bowen Ball underwent bariatric surgery she found there
was very little practical information for weight-loss surgery
patients and as a result she wrote the first (and to date only) UK
bariatric advice and cookery book - Return to Slender. At the same
time she launched BariatricCookery.com a website to support the
same patients. A year later she wrote a sequel Return 2 Slender...
Second Helpings. Both books have been widely praised by the
professional bariatric community as well as pre-op and post-op
patients. The recipes in The Bariatric Bible are designed and
developed to help at every stage after weight-loss surgery. They
are colour-coded to suit the 3 main stages afterwards. These are:
the Red or 1st Fluids Stage, the Amber or 2nd Soft/Pureed Stage,
the Green or 3rd Eating for Life Stage. They will have a
nutritional analysis breakdown. This includes measured calories,
protein, carbohydrate and fat levels. Recipes are also further
coded for suitability for freezing and for vegetarian eating. A new
bariatric lifestyle however isn't just about food - it is also
about exercise, changes in behaviour and relationships, adhering to
essential medications; coping with unsettling situations that can
de-rail the best of intentions, dealing with social situations like
eating out; finding new ideas for a changing body through fashion
and beauty advice; and making new healthier habits to replace old
destructive ones. As a result the book will be the most
comprehensive book of any currently on the market. The book will
cover the types of surgery on offer for those who want to know more
so that they (along with their bariatric team) can make the best
choice from the selection available. It will also look at and
advise on the many pre-op diets that are required prior to surgery
- sometimes to lose weight as part of the qualification process and
also as the liver-reducing diet prior to surgery itself for safe
intervention. However, it will mainly focus on advice and recipes
for after surgery to help the post-op patient maximise their best
chance of long-term success with weight-loss and better health.
'This warm and engaging cookbook shines a rare light on the
fascinating food traditions of Tibet. Yeshi and Julie are brilliant
at explaining how dishes such as momo dumplings and sweet
ceremonial rice are traditionally eaten on the Tibetan Plateau, yet
their recipes are so clear and reassuring they will appeal to
readers anywhere. The accompanying photographs offer a glimpse of
the captivating beauty of Tibet and an intimate portrait of Tibetan
family life.' Fuchsia Dunlop, bestselling author of Every Grain of
Rice Nourishing, simple, seasonal food that heals as well as fuels:
this way of eating might be popular today, but it has been
traditional in Tibet for over 8,000 years. Taste Tibet is a
collection of over 80 recipes from the Tibetan plateau written for
today's home cook. Create comforting soups and stews, learn the
secrets of hand-pulled noodles, and everything you need to know
about making and eating momo dumplings, Tibet's most legendary and
addictive culinary export. Alongside the recipes, award-winning
food writer Julie Kleeman and Tibetan cook Yeshi Jampa, who live in
Oxford, UK, and run the Taste Tibet restaurant and food stall,
interweave stories of Yeshi's childhood in Tibet, and the shared
love of food that brought them together. They reveal nomadic
Himalayan food culture and practices, including mindful eating and
communal cooking - a way of life that celebrates family,
togetherness and respect for food - while exploring the
relationship between landscape and diet, evoking the simple, subtle
and unique flavours of Tibet.
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