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Dropping Acid
by Jordan Stern Jamie KoufmanDropping Acid: The Reflux Diet Cookbook & Cure is the first book to explain how acid reflux, particularly silent reflux, is related to dietary and lifestyle factors. It also explains how and why the reflux epidemic is related to the use of acid as a food preservative.Dr. Koufman defines the symptoms this shockingly common disease and explains why a change in diet can alleviate some of the most common symptoms. Dropping Acid offers a dietary cure for acid reflux, as well as lists of the best and worst foods for a reflux sufferer. The book's recipes use tasty fats as flavorings, not as main ingredients; included are the recipes for tasty dishes that prove living with reflux doesn't mean living without delicious food.
Dr. Koufman's Acid Reflux Diet: With 111 All New Recipes Including Vegan & Gluten-Free: The Never-need-to-diet-again Diet
by Philip Gelb Dr Max Gomez Sonia Huang PA-C Dr Jamie KoufmanDr. Koufman's Acid Reflux Diet is the latest book from Jamie Koufman, M.D., author of the New York Times bestselling Dropping Acid: The Reflux Diet Cookbook & Cure.Dr. Koufman's Acid Reflux Diet is the latest book from New York Times bestselling author, Dr. Jamie Koufman, M.D. It is a companion book to Dropping Acid: The Reflux Diet Cookbook & Cure, which first introduced attainable strategies for restoring respiratory and digestive health through a scientifically-based nutritional program. Dr. Koufman's Acid Reflux Diet extends those lessons for a lifetime emphasizing lean, clean, green, and alkaline eating. The book also highlights how to recognize your reflux trigger foods, how to get off reflux medication, and how to lose weight the right way--and keep it off. Dr. Koufman's Acid Reflux Diet includes 111 amazingly delicious and original vegetarian and gluten-free recipes. How Do I Know If I have Reflux? Acid, Pepsin, and All That Jazz Misconceptions About Reflux Lean, Clean, Green, Alkaline Seven Simple Rules of the Dropping Acid Diet Pick Your Poison: Vegan, Gluten-free, Sugar-free, Dairy-free? Four Phases of The Reflux Diet: Detox, Transition, Maintenance, Longevity Best and Worst Foods For a Refluxer Trigger Foods pH-Balancing and Alkaline Water Planning and Cooking Ahead Dining Out Extra Credit: Beyond Barretts Recipes For Longevity How to Use This Book The Kombu Dilemma Food and Cooking Terms Ingredient List and the Recipes that Use Them Breakfast Soups Salads Sides Entrees Snacks and Hors D'oeuvres Desserts Kitchen Staples Acknowledgements Index About the Authors Sample Recipes Roasted Cauliflower & Watercress Chowder Makes 4 servings ¦Vegetarian, Dairy-Free, Gluten-Free Ingredients 1 head cauliflower, diced (small, bite-sized pieces) 1/2 pound or 2 medium potatoes, diced (small, bite-sized pieces) 1 stalk celery, finely diced 1 carrot, minced or finely diced 1/2 teaspoon sea salt 1 tablespoon safflower oil 1/3 cup raw pistachios, shelled 1/4 cup white miso (optional) 1 small bunch watercress Olive oil (for garnish) up to one teaspoon per bowl Directions - In a roasting pan, add potatoes, celery, carrots, and cauliflower. Sprinkle with 1/2 teaspoon sea salt and 1 tablespoon safflower oil. Cover with foil and roast at 425O F for 30 minutes. - Add 1/2 the roasted vegetables to the blender. Add stock, pistachios, Miso, and watercress to the blender and puree till very smooth. - Put the mixture into a pot and add the rest of the cooked vegetables. - Bring to simmer, but do not boil! - Garnish with a small amount of very good olive oil (optional) Notes: As a child growing up in Brooklyn, I loved the fresh cauliflower that was available in summer when we would visit Upstate New York. Infatuation with this incredible and versatile vegetable has only grown over the years as I have learned more and more dishes using it. * This chowder is very popular on my catering menus and has been a huge hit at my underground restaurant in Oakland. * Basil can be substituted for watercress. * This soup is also great for a winter evening because it is hearty. * When you prepare the cauliflower and potatoes, remember that these need to be bite size. * For gluten-free diets, avoid mugi miso which is made with barley; and for those preferring to avoid soy, use chickpea misos. Chef Philip Steamed Sea Bass with Ginger & Soy Makes 4 servings ¦ Dairy-Free, Gluten-Free Ingredients 2 pounds sea bass fillet (or any other flaky white fish) 2 teaspoons sea salt 1 inch of ginger root, peeled and cut into thin matchsticks 1 1/2 tablespoon rice wine (or any dry white wine) 2 tablespoon soy sauce (Tamari, gluten-free soy) 4 teaspoon toasted sesame oil* (optional) 1 tablespoon olive oil 1/2 cup fresh cilantro sprigs Directions - Salt both side of fillet. - Scatter ginger over top of fish. - Drizzle rice wine over the fish and place on heat proof dish for steaming. - Pl...
LARB Digital Edition: Food & Drink
by Laurie WinerThis month's Digital Edition serves up eight irresistible courses from LARB's Food and Drink section. Including a taste of the dizzying heights of gourmandise in John McIntyre's essay "Finer Dining Through Chemistry," and samples of extreme foodie-ism in Douglas Bauer's review of Anything that Moves by Dana Goodyear; with John T. Scott's review of American Whiskey, Bourbon & Rye: A Guide to the Nation's Favorite Spirit as an aperitif, and a bonus interview with Leslie Stephens, author of Compromise Cake: Lessons Learned From My Mother's Recipe Box, for dessert. Two reviews by Steven Shapin pique our appetites with the Enlightenment debate over the palate, as well as an intellectual history of cannibalism. And Amy Finnerty's take on Jenny Rosenstrach's Dinner: A Love Story rounds out this wholesome spread of food writing. Enjoy!
Go Clean, Sexy You: A Seasonal Guide to Detoxing and Staying Healthy
by Lisa Consiglio RyanBest-selling author of cookbooks on Amazon and Barnes and Noble 2016 International Book Awards: Cookbooks: General Finalist 2016 Next Generation Indie Book Awards: Food Finalist 2016 Next Generation Indie Book Awards: Health/Wellness Finalist 2015 USA Book Awards: Cookbooks: General Finalist Go Clean, Sexy You not only serves up a collection of delicious recipes, but offers a holistic approach on how to live a healthier life—putting whole foods into your body, detoxing every season to regularly cleanse your system, associating with those who fuel you not bring you down, and managing stress with activities that bring you back to balance. A certified health and nutrition coach, author Lisa Consiglio Ryan provides straightforward guidance on how to overcome the obstacles that keep you from losing those last ten pounds, make you feel exhausted every afternoon, and compel you to indulge in unhealthy habits. Spending years struggling with a growing arsenal of health-destroying conditions that ranged from fibromyalgia, hypothyroidism, candida and rosacea to cystitis and tons of allergies, Lisa decided to turn to nutrition and lifestyle to reclaim her health. Then pursuing her education with the Institute for Integrative Nutrition, she turned her personal quest into her vocation with the launch of Whole Health Designs. As a nationally acclaimed wellness expert, Lisa has worked with thousands in her detox programs. Her approach incorporates easy-to-adopt eating habits, free from counting calories and fat grams. As you navigate through the seasons with Lisa&’s whole food–based detox plans, you&’ll be tapping into your body&’s wisdom, forming sustainable habits, and developing loving, respectful relationship with your body. Not only will you feel better, you&’ll look better too! USA Best Book Awards: Cookbooks: General, Finalist
Grandpa's Ha-la-loo-ya Hambone!
by Joe Hayes Antonio Castro L.Kids today grow up knowing all about recycling. But when Joe Hayes was a kid, recycling hadn't been invented. Money was so tight for his family that they had to be inventive about reusing everything. And when the family splurged for a fat hambone to flavor their beans, Joe's mother was determined to make it last as long as possible.
World Vegan Feast: 200 Fabulous Recipes From Over 50 Countries
by Bryanna Clark Grogan“A culinary trip around the word that will introduce you to exciting dishes you never heard of and offer new twists on old favorites.” —Susan Voisin, founder of the Fat Free Vegan Kitchen blogLeading vegan cooking expert Bryanna Clark Grogan shares her vast knowledge of international cooking with over 200 stellar recipes inspired by cuisines from around the world. Developed over many years of travel, study, and research, these global recipes feature exciting dishes that you won’t find anywhere else. They include universal comfort foods: appetizers; grain, bean, and vegetable main dishes; “meats of the field,” brunches; and more, including hearty sandwiches, soups, salads, irresistible desserts, and an international bread sampler.World Vegan Feast includes tantalizing recipes such as:Greek-Style LasagnaPeruvian Sweet Potato ChowderSingapore NoodlesNepalese Green Beans with CoconutRose-Scented BaklavaMaple-Chocolate-Pecan Shoofly PieThis instructive book provides icons to indicate gluten - and soy-free recipes, as well as many dishes that can be ready in less than thirty minutes. The book also contains helpful sidebars and tips, and menu suggestions that can transform any meal into an extraordinary treat.“World Vegan Feast is destined to become a classic, with flavorful, inspired and satisfying meals from around the globe. It’s an extraordinary collection of delicious homestyle recipes, perfect for everyday meals to special occasions. This is the cookbook that you will reach for again and again!” —Julie Hasson, author of Vegan Casseroles
The Abundance Diet: The 28-day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods
by Somer McCowanA groundbreaking cookbook featuring over 100 recipes and diet plan based on whole, plant-based food.This groundbreaking cookbook and diet plan is for anyone who wants to take control of their weight and health through whole plant-based foods. Somer’s 28-Day Diet Plan includes a foreword by Neal Barnard, M.D. and a (optional) bonus juice feast to kick start your weight loss and health journey. The plan includes over 100 delicious recipes (all gluten-free) and is customizable to suit individual tastes. Among the delicious, nutrient-packed recipes are:Cheesy-Smoky-Spicy Black Bean SoupTropical Colada Green SmoothieGrilled Eggplant and Zucchini LasagnaBananas Foster PancakesBlueberry Peach Tart with Apricot CrumbleMany more . . .Somer, herself, reversed severe Ulcerative Colitis through a plant-based diet, and many who have tried her plan lost weight quickly and safely, while feeling full and eating an abundance of whole plant-based foods. Part of what makes this plan so unique is that the author has simplified the method so readers don’t have to count calories.With The Abundance Diet, readers can dramatically change their overall health, reduce their cholesterol, take control of their blood pressure, and shrink their waistline. In addition to the 28-Day Diet Plan and bonus juice feast, an entire chapter is devoted to fitness, helping the reader to incorporate exercise regardless of fitness ability. Note: Four Meal Plan Menu charts were inadvertently omitted from the first printing of The Abundance Diet. You can download them from the author’s and publisher’s websites.
Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook
by Richa HingleThe ultimate plant-based Indian cookbook by the creator of VeganRicha.com, featuring breakfasts, snacks, one-pot meals, mains, flatbreads, and desserts.From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this vegan cookbook brings you Richa Hingle’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods.Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites.Within these pages you will find recipes to please all the senses, including:• Mango Curry Tofu• Whole Roasted Cauliflower in Makhani Gravy• Baked Lentil Kachori Pastries• Quick Tamarind-Date Chutney• Avocado Naan• Fudgy Cardamom SquaresThe recipes have been designed to simplify complex vegan cooking procedures, and Richa’s workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the Indian spices called for in the recipes. The restaurant-quality vegan recipes are ideal to make for yourself, for family, and for entertaining guests.“One of the Best Vegan Cookbooks of 2015”—Vegetarian Times“Whether you have a love affair with Indian food or are new to the flavors of one of the world’s greatest cuisines, you will be dazzled by Richa’s recipes and accessible style. . . . I can’t wait to keep cooking from one of the best cookbooks on Indian food (vegan or not) I’ve ever seen.” —Colleen Holland, co-founder of VegNews Magazine
Practically Raw Desserts: Flexible Recipes for All-Natural Sweets and Treats
by Amber Shea CrawleyPractically Raw Desserts is a trove of scrumptious raw cakes, cookies, brownies, pies, puddings, candies, pastries, and frozen treats. All of chef Amber Shea Crawley&’s sweet creations allow substitution and adaptation for a non-raw kitchen. The recipes are free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, starch, and other nutrient-poor ingredients. Many recipes are also free of grains, oils, nuts, and added sugars. Ideal for beginners as well as seasoned raw foodists, Practically Raw Desserts is jam-packed with delicious, healthy-yet-indulgent treats that include:Baklava BlondiesSummer Fruit PizzaTuxedo Cheesecake BrowniesCashew Butter CupsConfetti Birthday CakePecan Shortbread CookiesDeep-Dish Caramel Apple PieDark Chocolate Sorbet With this flexible approach, you can delve into raw desserts at your own pace, even without special equipment or hard-to-find ingredients. The book provides recipe variations and ingredient substitutions that address many common food allergens. If you&’re looking for delicious and vibrant dessert recipes with maximum flavor and nutrition, then you&’ll love Practically Raw Desserts.
Vegan Bowls: Perfect Flavor Harmony in Cozy One-Bowl Meals
by Zsu Dever100 quick & easy, balanced vegan meals with expert flavor pairings in every bowl, from the author of Everyday Vegan Eats.Many of the recipes can be made in thirty minutes or less. You’ll enjoy satisfying bowls of soup and salad bowls, such as Vietnamese Seitan Pho, Rhode Isoland Chowder, Sizzling Southwest Fajita Salad, and Tapenade Panzanella. The book also features enticing breakfast bowls and international specialties, such as Chickpea Brasoi, Lentil Picadillo, and Jerk Tofu over Coconut Rice. Fun to make and serve, the more than 100 main dish bowls include:Summer Orzotto BowlMushroom CarbonaraVegan Gyros BowlSofrito Crusted Tempeh BowlKorean Bean BulgogiGrilled Potato Salad BowlAll the components for these one-bowl meals have been matched perfectly for a truly great eating experience. The recipes sound like they’re from an upscale restaurant, but they are simple to prepare and use familiar ingredients. Best of all, every savory recipe is a complete meal all contained in a single cozy bowl: protein, starch, vegetables and flavors, flavors, flavors!Also includes full-color photos, cooking tips, tricks, and a resources list.
Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!)
by Robin RobertsonEating vegan is easier than ever with these quick plant-based recipes using ingredients from your pantry.Renowned chef Robin Robertson shows you how to prepare delicious, nutritious, and totally plant-based soups, pastas, burgers, salads, desserts and more—all in twenty minutes or less! Using her cost-conscious tips, your pantry will always be stocked with the makings of a wholesome home-cooked meal. In just minutes, you can prepare recipes such as:Artichoke Muffaleta Po’BoysGiardiniera Mac and CheeseTuscan Chickpea FritattaCheesburger PizzaJerk Tempeh with Coconut QuinoaEasy Chocolate PieNo-Bake Oatmeal Cookiesand More!Robin shares simple instructions and time-saving tips to make these recipes for weeknight dinners, lunches on the go, or to feed unexpected guests.
Vegan Mexico: Soul-Satisfying Regional Recipes from Tamales to Tostadas
by Jason WyrickThe bestselling author of Vegan Tacos explores the magic of Mexico’s regional cooking—exotic flavors that you can enjoy without leaving your kitchen.Jason’s delicious recipes capture the essence of the moles of Oaxaca, the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas, the fruit-centric Southern regions, the Spanish influence of Veracruz, and the street food of Mexico City. Recipes include:Oaxacan-Style Black BeansPotato and Drunken Bean GorditasChilled Avocado SoupTofu and Tortillas in Red SalsaCreamy Green EnchiladasMushroom Crêpes in Poblano Chile SauceFlan with Apricot PreservesMuddled Sage MargaritaA leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic Mexican cuisine and ties the recipes to their place in the story of Mexico. Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much more.“Any vegan interested in cooking unique Mexican dishes Must Have this book. Those not interested in making the recipes will find it a fascinating read and appreciate the research the author has undertaken to deliver a comprehensive look at Mexican cuisine.” —Vegetarians in Paradise
Baconish: Sultry and Smoky Plant-Based Recipes from BLTs to Bacon Mac & Cheese
by Leinana Two MoonsThe easy recipes in this plant-based cookbook let you enjoy all decadent deliciousness of bacon without the unhealthy fat and cholesterol.We all know that processed meats are bad for us. But we can’t deny that everything tastes better with bacon. In Baconish, vegan chef Leinana Two Moons shows you how to get that salty, smoky, crispy yum using healthy plant-based ingredients. It’s all in the seasonings, and these easy-to-make recipes are loaded with bacony flavor.Leinana shares a variety of plant-based bacon recipes, using everything from seitan and tempeh to eggplant, carrots, mushrooms, and even coconut! She then shows how these baconish basics can be incorporated into your favorite bacon dishes—from Quiche Lorraine and BLTs to Pasta Carbonara, Bacon and Cheddar Scones, Maple-Bacon Donuts, and more.
Aquafaba: Sweet and Savory Egg-Free Vegan Recipes Using the Magic of Bean Water
by Zsu DeverThe bean liquid we used to throw away turns out to be one of the most astonishing culinary discoveries of the decade. With its amazing egg-replacement abilities, miraculous "aquafaba" can be used as an egg-replacer to make everything from French toast to lemon meringue pie. Aquafaba can be used as a binder in both sweet and savory recipes and is a boon to vegans, people with egg allergies, as well as anyone interested in innovative cooking with a magical new ingredient.Aquafaba includes the story of how the bean liquid properties were discovered, how to use it, and how to make fabulous recipes, including:wafflescrepesquicheburgersmacaronsmarshmallowsAquafaba can even be used to make dairy-free cheese, ice cream, butter, and so much more. The book also includes a chapter filled with recipes that use the chickpeas and beans that remain after using their liquid to make aquafaba.The latest title by San-Diego-based author Zsu Dever (author of Vegan Bowls and Everday Vegan Eats), Aquafaba features Zsu's signature photography, her easy-to-follow instructions, and metric conversion charts.
NYC Vegan: Iconic Recipes for a Taste of the Big Apple
by Michael Suchman Ethan CimentMake New York City’s iconic foods—like Reuben sandwiches, pizza, and bagels—at home with this collection of easy plant-based recipes.NYC Vegan brings New York’s fabulous foods to the plant-based table. The book was written by native New Yorkers as a tribute to the city they love. From the diners and delis of Brooklyn to the traditions of Little Italy and Chinatown, the foods of New York are the foods of the world.Old New York: Manhattan clam chowder, Waldorf salad, eggs Benedict, New York-style pizza, and New York-style cheesecake.Street foods and festivals: Soft pretzels, churros, falafel, Italian ice, caramel corn, and zeppoles.Delis and diners: Reuben sandwich, bagels, pot pie, and Brooklyn egg creams.Bakeries: Knishes, cinnamon rolls, black-and-white cookies, and Irish soda bread.Jewish specialties: Blintzes, brisket, mandelbroit, and “chicken” soup.Neighborhoods: Polish pierogis, Italian lasagna, Dominican arroz con maíz, Greek avgolemono soup, and Puerto Rican mofongo.These recipes are simple and delicious and bring the city vibe to your own kitchen. As self-trained cooks, Michael and Ethan are food lovers who show how vegan food can taste just as good as nonvegan dishes and how eliminating animal products from your diet does not mean you can’t enjoy New York City’s iconic foods. This book includes full-color photography by Jackie Sobon and a list of current New York City vegan restaurants.
The Vegan Air Fryer: The Healthier Way to Enjoy Deep-Fried Flavors
by JL FieldsEighty recipes for vegan versions of yummy comfort foods from eggrolls to grilled cheese—without all that oil!If you love fried foods, but don’t want the oil, added fat, and mess, this cookbook shows you how to air-fry your favorite fried foods with little or no cooking oil. JL Fields, author of Vegan Pressure Cooking, has done the research, development, and testing, so you can serve crispy French fries, eggrolls, and all kinds of fried food in minutes—without frying.Bring crunchy onion rings, vegetable tempura, and other treats to your table without making a mess or heating up your kitchen. Now you can eat delicious “fried” food, while staying healthy. Recipes include low-fat vegan versions of: • Jalapeño Poppers• Vegetable Dumplings• Potato Chips• Eggrolls• Mac ‘n’ Cheese Bites• Buffalo Cauliflower• Corndogs• Fried Chick’n• Fajitas• Grilled Cheese Sandwiches, and more
Vegan Richa's Everyday Kitchen: Epic Anytime Recipes with a World of Flavor
by Richa HingleThe bestselling author of Vegan Richa’s Indian Kitchen shares a delicious collection of vegan comfort food recipes.In her second book, Richa Hingle applies her culinary skills to international comfort foods. She delivers a wealth of flavor-packed “awesome sauces” and mix-and-match ideas to inspire you to create stunning meal combinations.These unique recipes have amazing depths of flavor, are easy to make, and have allergy-friendly options. Enjoy Richa’s wow factor in sensational curries, comforting casseroles, and the next-generation of plant-based burgers, and more. Recipes include:One-Pot Peanut Butter NoodlesGreen Curry Fried RiceCrispy Kung Pao CauliflowerChickpea Jackfruit BurgersAlfredo Spinach PizzaTiramisu Fudge BarsHere are chapters devoted to flavor-packed sauces, soups, sandwiches, breakfasts, sweets, and more. You will also find helpful techniques and mix-and-match ideas that will inspire creativity and provide stunning meal combinations. You will find this book to be indispensable in your kitchen, and the recipes will appeal to both vegans and non-vegans alike.Praise for Vegan Richa’s Everyday Kitchen“A perfect expression of Richa Hingle’s bold, creative, and flavor-driven approach to food. The recipes are vibrant and healthful, and the book is a clever primer in using flavors and spices to guide one’s home cooking. This is an invaluable addition to any plant-based kitchen!” —Gena Hamshaw, co-author of Food52 Vegan and creator of the Full Helping blog“Richa Hingle has your next meal covered! Super easy recipes—from Teriyaki Lentil Balls and Peanut Sauce Fried Rice to Tiramisu Fudge Bars and Chocolate Peanut Butter Ganache Cake—are right here in this truly delicious vegan cookbook. Yum!” —Chloe Coscarelli, author of Chloe’s KitchenDESC>vegan cookbook;vegan recipes;vegan cooking;comfort food cookbook;comfort food recipes;comfort food cooking;vegan comfort food cookbook;vegan comfort food recipes;vegan comfort food cooking;international comfort foods;international foods;international dishes;international cuisineCKB125000 COOKING / VeganCKB127000 COOKING / Comfort Food9781941252079The Abundance Diet: The 28-day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based FoodsSomer McCowan
If…The Story of Faith Walker: The Story Of Faith Walker
by Florenza LeeImani is unlike other girls her age.Due to developing meningitis at birth, she received a life-saving surgery that resulted in her being a wheelchair user.This, however, has not hindered her from being an active, outgoing, caring young lady. While in Children’s Church, Matthew 14 catches her attention; it is the account of Peter walking on water. Imani is unsure as to why the story continues to speak to her heart, “Lord, if it is you, tell me to come to you on the water.” No matter what Imani does, she simply cannot shake the feeling that there is a message calling out to her from these verses. She feels as though she is on a quest to find clues to a puzzle she didn't even know existed. Do the verses mean she will one day walk again, or something else? Imani isn’t entirely sure; all she knows is she is about to have a faith walk, unlike any other.ABOUT ITIF…THE STORY OF FAITH WALKER This book demonstrates that faith may be utilized in every area of our lifes.
The Gluten Lie
by Alan LevinovitzAn incendiary work of science journalism debunking the myths that dominate the American diet and showing readers how to stop feeling guilty and start loving their food again--sure to ignite controversy over our obsession with what it means to eat right.FREE YOURSELF FROM ANXIETY ABOUT WHAT YOU EAT Gluten. Salt. Sugar. Fat. These are the villains of the American diet--or so a host of doctors and nutritionists would have you believe. But the science is far from settled and we are racing to eliminate wheat and corn syrup from our diets because we've been lied to. The truth is that almost all of us can put the buns back on our burgers and be just fine. Remember when butter was the enemy? Now it's good for you. You may have lived through times when the Atkins Diet was good, then bad, then good again; you may have wondered why all your friends cut down on salt or went Paleo; and you might even be thinking about cutting out wheat products from your own diet. For readers suffering from dietary whiplash, The Gluten Lie is the answer. Scientists and physicians know shockingly little about proper nutrition that they didn't know a thousand years ago, even though Americans spend billions of dollars and countless hours obsessing over "eating right." In this groundbreaking work, Alan Levinovitz takes on bestselling physicians and dietitians, exposing the myths behind how we come to believe which foods are good and which are bad--and pointing the way to a truly healthful life, free from anxiety about what we eat.mark book. As Levinovitz points out, genuine nutrition science rejects the oversimplification championed by many food books, fads, and movements. When it comes to the true believer--regardless of how well-educated--the myth they wish to believe will always be more sacred than the evidence. Levinovitz brings science back into the picture in an eye-opening, punchy, and entertaining way that will change many of the single-sided conversations about food. The Gluten Lie will put a lot of minds at ease, and bring a lot of balance back into diets." --Brian Wansink, PhD, author of Slim by Design and Mindless Eating "As experts in nutrition continue to argue about the best approaches to a healthy diet, an expert in Chinese religion and mythology provides illuminating insight into the fundamental source of these arguments and the ancient, and near religious, foundation of so many deeply held dietary beliefs. By revealing the magical thinking that underlies so many arguments and beliefs about diet, Levinovitz shows us how to stop being afraid of food. Everyone truly interested in nutrition should read this book and get back to the joy of eating." --Philip Zeitler, MD, PhD, Professor of Pediatrics, University of Colorado School of Medicine "The cure for Dr. Oz-itis and Oprah syndrome. Well researched, easy to read, and incredibly informative." --Jen Gunter, MD, author of The Preemie Primer "Stop poisoning your friends and family--with junk science nutritional claims. Feed them The Gluten Lie instead and enjoy lunch again." --Hank Campbell, founder of Science 2.0 and co-author of Science Left Behind "Levinovitz puts modern diet fads into historical perspective, showing how humans have always been susceptible to food myths and have repeatedly been persuaded to avoid certain foods because a myth has demonized them as unhealthy or morally bad. With a thorough and incisive investigation into what science really tells us about gluten, fat, sugar, and detox, he argues persuasively that we can stop worrying about what we 'should' eat and concentrate on enjoying food that appeals to our palate. Well-written, entertaining, solidly referenced, and perhaps the best debunking of popular diet myths ever." --Harriet Hall, MD, Associate Editor, Science Based Medicine "While Professor Levinovitz is a big fan of science, this engaging book uses history as the primary debunking tool. This allows Levinovitz to bring a unique and thoroughly enjoyable perspective to the analysis of food myths and the social forces that allow pseudoscientific beliefs t...
The Gluten Lie
by Alan LevinovitzAn incendiary work of science journalism debunking the myths that dominate the American diet and showing readers how to stop feeling guilty and start loving their food again--sure to ignite controversy over our obsession with what it means to eat right.FREE YOURSELF FROM ANXIETY ABOUT WHAT YOU EAT Gluten. Salt. Sugar. Fat. These are the villains of the American diet--or so a host of doctors and nutritionists would have you believe. But the science is far from settled and we are racing to eliminate wheat and corn syrup from our diets because we've been lied to. The truth is that almost all of us can put the buns back on our burgers and be just fine. Remember when butter was the enemy? Now it's good for you. You may have lived through times when the Atkins Diet was good, then bad, then good again; you may have wondered why all your friends cut down on salt or went Paleo; and you might even be thinking about cutting out wheat products from your own diet. For readers suffering from dietary whiplash, The Gluten Lie is the answer. Scientists and physicians know shockingly little about proper nutrition that they didn't know a thousand years ago, even though Americans spend billions of dollars and countless hours obsessing over "eating right." In this groundbreaking work, Alan Levinovitz takes on bestselling physicians and dietitians, exposing the myths behind how we come to believe which foods are good and which are bad--and pointing the way to a truly healthful life, free from anxiety about what we eat.mark book. As Levinovitz points out, genuine nutrition science rejects the oversimplification championed by many food books, fads, and movements. When it comes to the true believer--regardless of how well-educated--the myth they wish to believe will always be more sacred than the evidence. Levinovitz brings science back into the picture in an eye-opening, punchy, and entertaining way that will change many of the single-sided conversations about food. The Gluten Lie will put a lot of minds at ease, and bring a lot of balance back into diets." --Brian Wansink, PhD, author of Slim by Design and Mindless Eating "As experts in nutrition continue to argue about the best approaches to a healthy diet, an expert in Chinese religion and mythology provides illuminating insight into the fundamental source of these arguments and the ancient, and near religious, foundation of so many deeply held dietary beliefs. By revealing the magical thinking that underlies so many arguments and beliefs about diet, Levinovitz shows us how to stop being afraid of food. Everyone truly interested in nutrition should read this book and get back to the joy of eating." --Philip Zeitler, MD, PhD, Professor of Pediatrics, University of Colorado School of Medicine "The cure for Dr. Oz-itis and Oprah syndrome. Well researched, easy to read, and incredibly informative." --Jen Gunter, MD, author of The Preemie Primer "Stop poisoning your friends and family--with junk science nutritional claims. Feed them The Gluten Lie instead and enjoy lunch again." --Hank Campbell, founder of Science 2.0 and co-author of Science Left Behind "Levinovitz puts modern diet fads into historical perspective, showing how humans have always been susceptible to food myths and have repeatedly been persuaded to avoid certain foods because a myth has demonized them as unhealthy or morally bad. With a thorough and incisive investigation into what science really tells us about gluten, fat, sugar, and detox, he argues persuasively that we can stop worrying about what we 'should' eat and concentrate on enjoying food that appeals to our palate. Well-written, entertaining, solidly referenced, and perhaps the best debunking of popular diet myths ever." --Harriet Hall, MD, Associate Editor, Science Based Medicine "While Professor Levinovitz is a big fan of science, this engaging book uses history as the primary debunking tool. This allows Levinovitz to bring a unique and thoroughly enjoyable perspective to the analysis of food myths and the social forces that allow pseudoscientific beliefs t...
The Little Book of Lunch
by David Loftus Caroline Craig Sophie MissingThe beautiful, internationally acclaimed guide to turning your midday meal into a masterpiece--featuring 100 easy, inexpensive, delicious recipes designed to be made ahead of time with just a few ingredients.There's something depressing about "running out" to "grab lunch." Sandwiches, soups, salads, sushi: the choices are overwhelming. But when's the last time you really enjoyed eating lunch while hunched over your keyboard? That's why Caroline Craig and Sophie Missing have reclaimed the noon hour for all those who love a tasty bite. Dining "al desko" doesn't have to mean another weary forkful of a sad salad. Instead, lunch can be one of life's great simple pleasures--especially when it's made at home in just a few minutes, from ingredients you have on hand.Craig and Missing know firsthand the challenges of busy schedules, tiny salaries, and no spare time. They share their hard-won wisdom in 100 recipes littered with time-saving techniques and tips to make each meal special--plus weekly menus and Sunday shopping lists to make it all that much easier.The Little Book of Lunch features clever approaches to classics, making them easy for transportation; delicious at room temperature; and quickly assembled for when you barely have five minutes, or for when the cupboards are bare. It includes:* Wholesome, healthy salads like tabouleh and the miracle "rainbow rescue" bowl* Make-ahead meals like grilled halloumi, vegetable and avocado couscous* Inspired twists on tuna salad and the BLT from the Sandwich Hall of Fame* Quick soups like "faux pho" and spicy lentil and coconut* Sweet treats to bribe colleagues, like salted caramel brownies
Ingredients
by Steve Ettlinger Dwight EschlimanIn the bestselling tradition of The Elements and Salt Sugar Fat, an unprecedented visual exploration of what is really inside our food, setting the record straight on the controversial and fascinating science of chemical and synthetic additives in processed food--from Twinkies and McNuggets to organic protein bars and healthy shakes.What's really in your food? We've all read the ingredients label on the back of a can, box, or bag from the grocery store. But what do all those mysterious-sounding chemicals and additives actually do? Focusing on 75 of the most common food additives and 25 ordinary food products that contain them, acclaimed photographer Dwight Eschliman and science writer Steve Ettlinger demystify the contents of processed food. Together they reveal what each additive looks like, where it comes from, and how and why it is used. Essential for everyone who is concerned about the wholesomeness of their diet or merely curious about "polysorbate 60" or "tertiary butylhydroquinone," Ingredients is a visually and scientifically stunning journey from ketchup to Cool Whip. You'll be surprised at what you find. * * * Ingredients focuses on processed food additives from acesulfame potassium to xanthan gum, including artificial and natural flavorings, sweeteners, colorings, preservatives, thickeners, emulsifiers, dessicants, and more. It also shows what is inside Amy's Burrito Especial, Campbell's Chunky Classic Chicken Noodle Soup, Doritos Cool Ranch Flavored Tortilla Chips, Dr. Pepper, General Mills Raisin Nut Bran, Hebrew National Beef Franks, Heinz Tomato Ketchup, Hidden Valley The Original Ranch Light Dressing, Hostess Twinkies, Klondike Reese's Ice Cream Bars, Kraft Cool Whip Original, Kraft Singles - American Skim Milk Fat Free, McDonald's Chicken McNuggets, MorningStar Farms Original Sausage Patties, Nabisco Wheat Thins, Naked Green Machine 100% Juice Smoothie, Nestle Coffee-Mate Fat Free The Original Coffee Creamer, Ocean Spray Cran-Grape Juice Drink, Oroweat Healthy Multi-Grain Bread, PowerBar Performance Energy Bar Oatmeal Raisin, Quaker Instant Oatmeal Strawberries and Cream, Red Bull Energy Drink, Snickers Bar, Trident Perfect Peppermint Sugar Free Gum, and Vlasic Ovals Hamburger Dill Chips.
Spiritual Ecology: 10 Practices to Reawaken the Sacred in Everyday Life
by Llewellyn Vaughan-Lee Hilary Hart<i>Spiritual Ecology: 10 Practices to Reawaken the Sacred in Everyday Life</i> offers inspiring and practical guidance for reconnecting to the sacred in every day life and transforming our relationship with the Earth. Describing the power of simple, daily practices such as Walking, Gardening, Cooking with Love, and Prayer, this small book supports profound changes in how we think about and respond to the ecological crisis of our times.
The Berkeley Bowl Cookbook: Recipes Inspired by the Extraordinary Produce of California's Most Iconic Market
by Laura McLively Erin ScottCelebrating the unfamiliar yet extraordinary produce from California's most iconic market, Berkeley Bowl, this cookbook offers recipes for a panoply of fruits and vegetables that have been largely overlooked or forgotten in popular cuisine.Registered dietician Laura McLively, an avid home cook and creator of the popular blog MyBerkeleyBowl, created a recipe for every unfamiliar or "exotic" fruit and vegetable she found at Berkeley Bowl. Here is a collection of her favorite discoveries, and a tribute to the remarkable, 40-year-old family-run market that inspired them. Shining a spotlight on the versatile and unique qualities of the astonishingly beautiful, plant-based bounty that's available to vegetarians and meat eaters alike, these recipes and photographs will help you embrace hundreds of exciting fruits and vegetables you may never have tasted or thought of cooking, including crunchy sea bean spindles, tubers bigger than a toddler, wiry haired rambutans, and wrinkly skinned Indian bitter melon. Eating more types and colors of plants exposes us to a wider variety of nutrients, antioxidants, and beneficial bacteria. Berkeley Bowl is a mecca for great chefs, and with the recipes in this cookbook, you'll see why. Even if you don't live near Berkeley Bowl, getting your hands on these ingredients can be a fun and rewarding experience in its own right, and cooking with them will make your meals explode with flavors, textures, and new culinary adventures for all your senses.Partial list of recipes: Green Garlic Soup with Lemon Cardamom Yogurt Sweet & Sour Tofu with Gooseberry Charred Nopal and Black-eyed Pea Chili Corn and Chive Stuffed Squash Blossoms Pepino Melon Poke Stuffed Indian Eggplant Morel Pot Pie Starfruit Almond TorteFrom TI 9781941529966 HC.
Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes
by Dreena BurtonGet your whole family excited about eating healthy!Veteran cookbook author Dreena Burton shows a whole foods, plant-based diet can be easy, delicious, and healthy for your entire family. In Plant-Powered Families, Burton shares over 100 whole-food, vegan recipes-tested and approved by her own three children. Your family will love the variety of breakfasts, lunches, dinners, desserts, and snacks, including:Cinnamon French ToastPumpkin Pie SmoothieSneaky Chickpea BurgersApple Pie Chia PuddingVanilla Bean Chocolate Chip CookiesCreamy FettucineNo-Bake Granola BarsAnd more! Including a variety of salad dressings, sauces, and sprinkles that will dress up any dishWith tips for handling challenges that come with every age and stage-from toddler to teen years -Plant-Powered Families is a perfect reference for parents raising "weegans" or families looking to transition to a vegan diet.Burton shares advice and solutions from her own experience for everything from pleasing picky eaters and stocking a vegan pantry to packing school lunches and dealing with challenging social situations. Plant-Powered Families also includes nutritionist-approved references for dietary concerns that will ensure a smooth and successful transition for your own plant-powered family!