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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery
Dr. Walker provides a wealth of information on the importance of
proper nutrition and enzymes in relation to our health. this book
is both a cookbook and a nutritional guide that belongs in every
homemaker's kitchen.
Inside Dr. Walker explains the chemical elements in
foods-proteins, amino acids, carbohydrates, etc.-and also explains
which food groups provide the best sources of nutrients for our
bodies.
This book includes over 70 salad combinations along with a
mini-encyclopedia of the most common fruits and vegetables.
Food is a unifying cultural force, but food security (feeding the
world) is one of the greatest challenges we now face. By 2050, with
2 billion more people on the planet, we'll need to find ways to
feed everyone sustainably. There are 50,000 different plant species
that are edible but 90% of our food energy intake currently comes
from just 15 crop plants. Organised in six sections, covering
leaves, roots and squashes, grains and pulses, fungi, herbs and
spices, and fruit and nuts. The book features over 60 delicious and
unusual vegetarian recipes from celebrity contributors .
More and more people are making the shift to a vegetablecentric
diet. Yet, in a two-person household it can be challenging to find
quick, easy, and satisfying recipes to cook up at the end of a busy
workday (especially without leftovers). This follow-up to the
successful One Pan, Two Plates provides 70 perfectly sized
vegetarian-think Butternut Risotto, Gnocchi with Wild Mushrooms and
Edamame, and Eggplant Rollatini-all requiring only one pan and one
hour or less to prepare. With beverage pairings for each recipe and
an "Extra hungry?" feature for heartier appetites, each dish is one
that home cooks will make again and again.
Updated with fresh photo cover. Looking to spend less at the
grocery store and add more veggies to family meals? Our Favorite
Meatless Recipes offers solutions with 60 satisfying dishes sure to
please. Serve up Cheesy Baked Eggplant or Fast-Fix Pasta
Primavera...they'll never miss the meat! Artichoke-Tortellini Salad
and Broiled Parmesan Tomatoes are scrumptious sides. In the mood
for soup & sandwiches? Try Colby-Swiss Broccoli Soup and
Portabella Burgers. Treat everyone to Smoky Vegetable Pizzas,
Over-Stuffed Mushrooms and World's Best Carrot Cake...delicious!
With these yummy recipes, your family will be eating and enjoying
more veggies in a jiffy!
A Los Angeles Times standout book of the season A National Post
best cookbook of 2020 Featured by Eater Seattle, Seattle Times,
National Post, Globe and Mail, CBC News, CTV News, and the Boston
Lanka Network "This vegetable and seafood-heavy book has recipes
for all the classics . . . I would plead for as a kid . . . It's a
technique-heavy book, full of reliable instructions and gorgeous,
nostalgic photographs." -Epicurious Ruwanmali
Samarakoon-Amunugama's childhood memories of visits to her parents'
homeland in Sri Lanka were filled with colourful trips to the
market, lively, happy meals with her extended family, and long,
scenic car rides from the capital of Colombo, past tea estates and
farmers' stalls, into the hill country around Kandy. In Milk, Spice
and Curry Leaves, Ruwan shares the rustic, tropical flavours of
these Sri Lankan visits-sweet pineapple and mango, bitter gourd,
toothsome cashews, spicy chili pepper, tart lime, and many more-in
recipes designed with North American home cooks in mind. She
introduces the three pillars of Sri Lankan cuisine: coconut milk,
rice, and spice, and walks readers through the steps to make the
two foundational Sri Lankan curry powders (roasted and unroasted).
She also goes into detail on specialty products-like goraka,
pandanus leaves, tamarind, and young jackfruit-always with
attention to using ingredients available in North American grocery
stores. With lush food photography and styling, hand-drawn
illustrations, heirloom photos and ephemera, Milk, Spice and Curry
Leaves is an invitation to a way of cooking and a family of
traditions from the country known as "the Pearl of the Indian
Ocean."
It's been proven that a plant-based diet is good for your weight,
health, budget, and the environment, but the proof hasn't come with
a game plan--until now. If you've ever wanted to make the
plant-based switch but felt overwhelmed about where to start, we
have good news: you don't have to do it alone. The Plant-Based
Journey provides the support you need every step of the way to make
your transition into eating plant-based a fun and (ful)filling
experience! Award-winning teacher, transition strategist, fitness
expert and dietary coach Lani Muelrath has been on her own
plant-based journey for more than 40 years and has helped thousands
of clients lose weight and live more healthy and plant-filled
lives. Here, she brings that experience to you, backed by
scientific evidence. In this comprehensive, foolproof, and
accessible five-step guide, Muelrath will empower you as you make
your own dietary transition: Step 1: Awakening: Discover your "why"
for eating plant-based Step 2: Scout: Assemble what you need for
plant-based eating basics Step 3: Rookie: Increase the presence of
plant foods on your plate with specific strategies and systems Step
4: Rockstar: Take your newfound plant-based eating success on the
road and to social and family situations Step 5: Champion: Sharpen
your skills for long-term plant-based living success In addition,
in The Plant-Based Journey, Muelrath explains how exercise and your
mindset support dietary change, and she also shares more than 20
recipes along with meal plan templates and ready-in-minutes meals
that will have you pulling together delicious and satisfying meals
with ease. Whether you're a plant-based newbie looking to shed
pounds or a seasoned vegan in search of fresh inspiration and
navigational skills, The Plant-Based Journey is your essential,
definitive guide--for a healthier, trimmer you.
Eat vegan-for less! Between low-paying jobs, car troubles, student
loans, vet bills, and trying to pay down credit card debt, Toni
Okamoto spent most of her early adult life living paycheck to
paycheck. So when she became a vegan at age 20, she worried: How
would she be able to afford that kind of lifestyle change? Then she
discovered how to be plant-based on a budget. Through her popular
website, Toni has taught hundreds of thousands of people how to eat
a plant-strong diet while saving money in the process. With
Plant-Based on a Budget, going vegan is not only an attainable
goal, but the best choice for your health, the planet-and your
wallet. Toni's guidance doesn't just help you save money-it helps
you save time, too. Every recipe in this book can be ready in
around 30 minutes or less. Through her imaginative and incredibly
customizable recipes, Toni empowers readers to make their own
substitutions based on the ingredients they have on hand, reducing
food waste in the process. Inside discover 100 of Toni's "frugal
but delicious" recipes, including: * 5-Ingredient Peanut Butter
Bites * Banana Zucchini Pancakes * Sick Day Soup * Lentils and
Sweet Potato Bowl * PB Ramen Stir Fry * Tofu Veggie Gravy Bowl *
Jackfruit Carnita Tacos * Depression Era Cupcakes * Real Deal
Chocolate Chip Cookies With a foreword by Michael Greger, MD,
Plant-Based on a Budget gives you everything you need to make
plant-based eating easy, accessible, and most of all, affordable.
Featured in the groundbreaking documentary What the Health
Tassajara, the California spa/retreat center, has long been
renowned for its gourmet vegetarian cuisine. In this comprehensive
book, one of Tassajara's most well-known and beloved cooks presents
hundreds of recipes using fresh, whole foods.
Yum + Ommm = Yommme! Christine Wong, creator of yommme.com, has
made it her mission to help others discover how delicious mindful
eating can be. In The Plantiful Plate, she shows how easy it is to
prepare hearty, satisfying vegan (and gluten-free) dishes bursting
with colour and flavour. With a mix-and-match approach, these
recipes offer maximum flexibility to account for individual tastes,
diets, allergies, and perhaps most importantly, what happens to be
in your kitchen that day. In addition to the recipes, she shares
her tips for meal planning and shopping at markets to minimise
plastic waste and provides at-a-glance guides to nutritional
content. Filled with Christine's gorgeous photos, it's truly a
feast for the eyes. Eighty adaptaple recipes include: * Asian Pear
Salad * Black Bean & Chard Empanadas * Kohlrabi Fries *
Chocolate-Cherry Pancakes
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