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The Spicy Plant-Based Cookbook: More Than 200 Fiery Snacks, Dips, and Main Dishes for the Plant-Based Lifestyle
by Adams MediaTake your recipes from bland to bold with these 200 easy, plant-based recipes that are full of flavor for every meal of the day.Just because your diet is plant-based doesn&’t mean that you have to give up on all of your favorite flavors. There are so many meals bursting with spicy flavor that you can enjoy all day long! The Spicy Plant-Based Cookbook has 200 delicious, mouth-watering recipes that pack a punch with every bite…and keep you feeling healthy and strong. From breakfast to dinner, to desserts and drinks, you&’ll find the perfect plant-based recipes that you&’ll love to make over and over again. With recipes like jalapeno hash browns to a mango chili sorbet, these spicy dishes are sure to make every spice-enthusiast satisfied. Complete with easy, step-by-step instructions and plenty of preparation tips, this book has everything you need to add a little extra heat to your favorite healthy, plant-based recipes.
The Spicy Vegan Cookbook
by Adams MediaTasty vegan recipes that crank up the heat! Say goodbye to bland veggie dishes and hello to meals that are bursting with flavor! The Spicy Vegan helps you create delicious, mouth-tingling recipes that will keep you and your family full throughout the day. Featuring more than 200 spicy vegan dishes, this cookbook offers meals that will satisfy everyone's tastebuds, including: Jalapeno hash browns Jamaican red bean stew Polenta and chili casserole Pumpkin and lentil curry Portobello and pepper fajitas Complete with easy, step-by-step instructions and plenty of preparation tips, The Spicy Vegan has everything you need to make mouthwatering vegan meals in no time!
The Spicy Vegan Cookbook: More than 200 Fiery Snacks, Dips, and Main Dishes for the Vegan Lifestyle
by Media AdamsTasty vegan recipes that crank up the heat!Say goodbye to bland veggie dishes and hello to meals that are bursting with flavor! The Spicy Vegan helps you create delicious, mouth-tingling recipes that will keep you and your family full throughout the day. Featuring more than 200 spicy vegan dishes, this cookbook offers meals that will satisfy everyone's tastebuds, including:Jalapeno hash brownsJamaican red bean stewPolenta and chili casserolePumpkin and lentil curryPortobello and pepper fajitasComplete with easy, step-by-step instructions and plenty of preparation tips, The Spicy Vegan has everything you need to make mouthwatering vegan meals in no time!
The Spicy Vegetarian Cookbook
by Adams MediaTasty vegetarian recipes that crank up the heat! Say goodbye to bland veggie dishes and hello to meals that are bursting with flavor! The Spicy Vegetarian helps you create delicious, mouth-tingling recipes that will keep you and your family full throughout the day. Featuring more than 200 spicy vegetarian dishes, this cookbook offers meals that will satisfy everyone's tastebuds, including: Poblano hash browns Curried red lentil soup Spicy chipotle and thyme mashed sweet potatoes Spaghetti with sweet corn, tomatoes, and goat cheese Bourbon and chili brownies Complete with easy, step-by-step instructions and plenty of preparation tips, The Spicy Vegetarian has everything you need to make mouthwatering, meat-free meals in no time!
The Spicy Vegetarian Cookbook: More than 200 Fiery Snacks, Dips, and Main Dishes for the Meat-Free Lifestyle
by Media AdamsTasty vegetarian recipes that crank up the heat!Say goodbye to bland veggie dishes and hello to meals that are bursting with flavor! The Spicy Vegetarian helps you create delicious, mouth-tingling recipes that will keep you and your family full throughout the day. Featuring more than 200 spicy vegetarian dishes, this cookbook offers meals that will satisfy everyone's tastebuds, including:Poblano hash brownsCurried red lentil soupSpicy chipotle and thyme mashed sweet potatoesSpaghetti with sweet corn, tomatoes, and goat cheeseBourbon and chili browniesComplete with easy, step-by-step instructions and plenty of preparation tips, The Spicy Vegetarian has everything you need to make mouthwatering, meat-free meals in no time!
The Spinach King: The Rise and Fall of an American Dynasty
by John SeabrookThe riveting saga of the Seabrook Family, by one of The New Yorker’s most acclaimed storytellers. “Having left this material for his writer son, my father must have wanted the story told, even if he couldn’t bear to tell it himself.” So begins the story of a forgotten American dynasty, a farming family from the bean fields of southern New Jersey who became as wealthy and powerful as aristocrats—only to implode in a storm of lies. The patriarch, C. F. Seabrook, was hailed as the “Henry Ford of Agriculture.” His son Jack, a keen businessman, was poised to take over what Life called “the biggest vegetable factory on earth.” But the carefully cultivated facade—glamorous outings by horse-drawn carriage, hidden wine cellars, and movie star girlfriends—hid dark secrets that led to the implosion of the family business. At the heart of the narrative is a multi-generational succession battle. It’s a tale of family secrets and Swiss bank accounts, of half-truths, of hatred and passion—and lots and lots of liquor. The Seabrooks’ colorful legal and moral failings took place amid the trappings of extraordinary privilege. But the story of where that money came from is not so pretty They say behind every great fortune there is a great crime. At Seabrook Farms, the troubling American histories of race, immigration, and exploitation arise like weeds from the soil. Great Migration Black laborers struck against the company for better wages in the 1930s, and Japanese Americans helped found a “global village” on the farm after World War II. Revealing both C. F. and Jack Seabrook’s corruption, The Spinach King undermines the “great man” theory of industrial progress. It also shows how American farms evolved from Jeffersonian smallholdings to gigantic agribusinesses, and what such enormous firms do to the families whose fate is bound up in the land. A compulsively readable story of class and privilege, betrayal and revenge—three decades in the making—The Spinach King explores the author’s complicated family legacy and the dark corners of the American Dream.
The Spiralizer Cookbook 2.0: Delicious & Inspiring Recipes for Any Meal of the Day
by The Williams-Sonoma Test KitchenA concise guide to the popular cooking tool that offers fun new options for fruits and veggies—with over twenty creative recipes included.The Spiralizer Cookbook 2.0 offers a fresh approach to the innovative tool that slices vegetables and fruits into noodles, shoestrings, thin shreds, and waferlike slices in seconds. This compact, photo-filled guide to spiralizing includes everything you need to know, from how to assemble your Spiralizer to understanding its unique blades, and over 20 inspiring recipes for inspiring snacks, main dishes, desserts, and more.Find easy-to-follow recipes for Apple Pancakes; Baked Eggs with Zucchini; Shrimp Spring Rolls with Peanut Sauce; Apple-Cabbage Salad with Bacon & Candied Walnuts; Chicken Pho with Daikon Radish Noodles; Fresh Parsnip Pasta Primavera; Apple Galette; Curly Fries; Cucumber Gimlet, and much more, all utilizing the Spiralizer.With The Spiralizer Cookbook 2.0 you can create delicious, low carb meals, full of fresh vegetables and fruits!
The Spiralizer Cookbook: Delicious, fresh and healthy recipes to make the most of your spiralizer
by Carolyn HumphriesSpiralizing is essentially the art of turning vegetables and fruits into noodles. Spiralized vegetables provide low-carb alternatives to pasta or rice and, therefore, useful for diabetic and weight-reducing diets. But they are much more: they add variety and colour to a healthy balanced diet, together with plenty of nutrients. This book provides innovative but reliable and accessible recipes that will get the best out of your spiralizer, including many international flavours.
The Spiralizer Cookbook: Delicious, fresh and healthy recipes to make the most of your spiralizer
by Carolyn HumphriesSpiralizing is essentially the art of turning vegetables and fruits into noodles. Spiralized vegetables provide low-carb alternatives to pasta or rice and, therefore, useful for diabetic and weight-reducing diets. But they are much more: they add variety and colour to a healthy balanced diet, together with plenty of nutrients. This book provides innovative but reliable and accessible recipes that will get the best out of your spiralizer, including many international flavours.
The Spiralizer Cookbook: Quick, Easy & Healthy Recipes for Any Meal of the Day
by The Williams-Sonoma Test KitchenPut a new twist on your low-carb lifestyle with this step-by-step guide to the Spiralizer—with twenty recipes included!This beautifully photographed, step-by-step handbook provides expert tips and techniques for using the innovative Spiralizer—the quick way to incorporate more fruits and veggies into your diet. With twenty delicious yet simple recipes for snacks, salads, main dishes, and desserts you'll soon be able to crank out meals everyone will love.With The Spiralizer Cookbook you can try your hand at garlicky beef and broccoli with broccoli noodles, Moroccan-spiced roasted chicken with carrot salad, fish tacos with jicama slaw, butternut squash mac and cheese, shrimp pad thai with daikon noodles, spiced apple cake, and more.
The Spiralizer Cookbook: Quick, Easy & Healthy Recipes for Any Meal of the Day
by Williams Sonoma Test KitchenThis beautifully photographed, step-by-step handbook provides expert tips and techniques as well as easy recipes. With 20 delicious yet simple recipes for snacks, salads, main dishes, and desserts you'll soon be able to crank out meals everyone will love. With The Spiralizer Cookbook you can try your hand at garlicky beef and broccoli with broccoli noodles, Moroccan-spiced roasted chicken with carrot salad, fish tacos with jicama slaw, or spiced apple cake.
The Spiralizer Recipe Book: From Apple Coleslaw to Zucchini Pad Thai, 150 Healthy and Delicious Recipes
by Carina Wolff150 easy ways to turn vegetables and fruits into creative and healthy meals! Vegetable spiralizers are the latest must-have kitchen gadget, and with good reason. They're affordable, easy to use, and make healthy eating fun and quick. Whether you're following a Paleo, gluten-free, raw, or low-carb diet, you'll find unique ideas for satisfying, fiber-rich meals that are built around healthy vegetables and fruits, including:Quick and Easy Jalapeño Hash BrownsSweet and Salty Apple ChipsSlow-Cooker Buffalo Chicken Lettuce Cups with Spiralized CarrotsZucchini Pad ThaiCajun-Spiced Jicama Shoestring FriesSpiralized Fruit Salad with Coconut Whipped CreamYou can use any type of spiral cutter, or even a simple vegetable peeler, to transform vegetables and fruits into noodles, shoestrings, or corkscrew shapes in minutes. Featuring an introduction to spiralizing techniques; lists of the best vegetables and fruits to use; and imaginative, low-carb recipes, The Spiralizer Recipe Book will give you 150 reasons to use your spiralizer every day!
The Spirit of Gin
by Arrigo Cipriani Matt TeacherThe ultimate guide to today's exciting gin revival with a nod to the spirit's rich history, featuring a comprehensive review of gin distilleries, ingredients and accoutrements, distilling methods, cocktail recipes, international bar guide, and creative contributions from industry leaders.The Spirit of Gin is a comprehensive and entertaining illustrated guide to the classic spirit, with a sharp focus on the modern gin revival led by innovative craft-gin distillers, new ingredients and infusions, and growing interest in bars across the United States and overseas. The book details the colorful history of gin from its invention in eighteenth century London to today's worldwide resurgence; provides detailed coverage of the methods, ingredients, and accoutrements of modern makers and purveyors; gives coverage to popular gin bars and classic cocktails with eclectic sidebars and interviews; and provides a complete catalog of commercial and craft distilleries worldwide.
The Spirit of Soul Food: Race, Faith, and Food Justice
by Christopher CarterSoul food has played a critical role in preserving Black history, community, and culinary genius. It is also a response to--and marker of--centuries of food injustice. Given the harm that our food production system inflicts upon Black people, what should soul food look like today? Christopher Carter's answer to that question merges a history of Black American foodways with a Christian ethical response to food injustice. Carter reveals how racism and colonialism have long steered the development of US food policy. The very food we grow, distribute, and eat disproportionately harms Black people specifically and people of color among the global poor in general. Carter reflects on how people of color can eat in a way that reflects their cultural identities while remaining true to the principles of compassion, love, justice, and solidarity with the marginalized. Both a timely mediation and a call to action, The Spirit of Soul Food places today's Black foodways at the crossroads of food justice and Christian practice.
The Spirit of The Herbfarm Restaurant: A Cookbook and Memoir: With More Than 100 Recipes, Tips, and Techniques from America's First Farm-to-Table Restaurant
by Ron ZimmermanThis book brings together more than 100 unique recipes from and inspired by America&’s first true &“farm-to-table&” restaurant with the story of its creation. Working together, founders Ron Zimmerman and Carrie Van Dyck turned a farm garage into a restaurant like no other. In their pre-opening manifesto, they vowed to use only local ingredients to reunite their guests with the increasingly forgotten nature that has sustained us for hundreds of years. The initial offering was a single noon seating that began with a garden tour led by Carrie. This quickly became a nine-course chef-selected menu with a price that included wine pairings. The meals told a daily story in six or nine sequential dishes of what was in the garden, wilds, farm, and sea. Unlike restaurants that would later cloak themselves in the verbal mantle of &“farm-to-table,&” The Herbfarm Restaurant first found the food and only then designed the menu. Everything in each dish was local, not just the protein or main vegetable. Even olive oil and lemons weren&’t used in the first years until Oregon olive orchards blossomed. There were no &“supplements&” or extra charges. Since guests were charged in advance, they knew to the penny what the experience would cost. Part memoir, part cookbook, The Spirit of the Herbfarm Restaurant is a walk down memory lane, written, photographed, and largely designed by Ron before his death in 2023. Delight in the history of the restaurant as well as the unique seasonal dishes and recipes and beautiful photography that cover all occasions.
The Spirited Kitchen: Recipes And Rituals For The Wheel Of The Year
by Carmen SpagnolaWeave magic into every day with seasonal cooking and craft designed for each solstice, equinox, and halfway point in between! In The Spirited Kitchen, practicing witchcraft means nurturing a relationship with the seasons and drawing on ancestral roots to find magic in small details. From the Halloween festivities of Samhain to Midsummer celebrations and the return autumn at Harvest Home, witch and animist Carmen Spagnola will be your guide through the modern pagan Wheel of the Year. Here, you’ll learn to channel folk magic into every ingredient, feast, and centerpiece. In winter, Cranberry Custard Tarts encourage health and well-being; in spring, Deep Dish Nettle Quiche ushers in resilience after cold months; and Calendula Chicken embodies the abundance of summer. Along the way, ritual crafts like Salt Spells, Witches Ladders, and Corn Dollies set the scene with extra symbolism. Complete with stunning photographs, tips on foraging, and a glossary of spirited symbols and ingredients, this book is an enchanting guide to seasonal magic.
The Spirits: A Guide to Modern Cocktailing
by Richard Godwin'A handbook of classic cocktails essential to every host's repertoire' VogueWant to master the art of mixology from home?Of all the skills you might acquire in life, learning how to make exquisite cocktails is the least likely to be a waste of your time.In this classic guide to cocktailing, writer, columnist and founder of 'The Spirits' newsletter - "a book club but for cocktails" - Richard Godwin offers over 200 delicious, inventive and accessible recipes.Beautifully written, laugh-out-loud funny and full of practical good sense as well as fascinating historical snippets, this little book contains everything that an amateur needs to up their cocktailing game - and increase the sum of human happiness.'Simple to navigate and fun to read, it's the only book I reach for on a Friday evening. The weekend starts here.' Felicity Cloake'I truly love this book. No one writes about drinks like Richard Godwin - I enjoy his prose as much as anything in the glass.' Marina Hyde'The best, most elegant and most sparkling' cocktail book' Esquire
The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show
by Lynne Rossetto Kasper Sally SwiftJust when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making The Splendid Table’s How to Eat Supper one of the most engaging cookbooks of this or any other year.As loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food. Their show, The Splendid Table, looks at the role food plays in our lives—inspiring us, making us laugh, nourishing us, and opening us up to the world around us. Now they have compiled all the most trenchant tips, never-fail recipes, and everyday culinary know-how from the program in How to Eat Supper, a kitchen companion unlike any other.This is no mere cookbook. Like the show, this book goes far beyond the recipe, introducing the people and stories that are shaping America’s changing sense of food. We don’t eat, shop, or cook as we used to. Our relationship with food has intensified, become more controversial, richer, more pleasurable, and sometimes more puzzling. How to Eat Supper gives voice to rarely heard perspectives on food—from the quirky to the political, from the grassroots to the scholarly, from the highbrow to the humble—and shows the essential role breaking bread together plays in our world.How to Eat Supper takes you through a plethora of inviting recipes simple enough to ensure success even if you’ve never cooked before. And if you are experienced in the kitchen, you’ll find challenging new concepts and dishes to spark your imagination.From the Hardcover edition.
The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show
by Lynne Rossetto Kasper Sally SwiftIn this enticing follow-up to their first book, Lynne Rossetto Kasper and Sally Swift, host and producer of The Splendid Table public radio show, celebrate Saturday and Sunday--those two days of the week when the pressure is off, time becomes your ally, and you get to slow down and dig into cooking in a different way.In The Splendid Table's How to Eat Weekends, Lynne and Sally take you on escapades for a deeply pleasurable experience. They want you to head to different neighborhoods and markets, gather up ingredients, and embrace new cooking techniques and flavors that will carry over into your everyday meals. They include backstories about the rituals and reasons behind particular dishes (such as why lettuce figures into southern Chinese New Year celebrations) and take you deep into the aromatic aisles of ethnic markets and neighborhoods.Loyal listeners to The Splendid Table radio show know Lynne and Sally's insatiable curiosity about the intersections between food and life and their belief that what goes into our mouths transcends taste. Their curiosity fires exciting flavors and new takes on dishes we'll want to eat every day of the week.Here are 100 recipes for weekends, when you can enjoy the journey of cooking rather than just the destination. The recipes are accessible and their directions easy to follow whether you're a rookie or more experienced in the kitchen. Begin a meal with Rice Paper Rolls of Herbs & Shrimp or Mahogany-Glazed Chicken Wings. Try Scandinavian Broth with Scallop-Smoked Salmon Drop Dumplings; Barley Risotto with Saffron, Corn & Chives; or Sichuan-Inspired Pickled Vegetables. Main courses include Yucatán Pork in Banana Leaves; Timbale of Sweet Peppers, Greens & Hominy; and Leg of Lamb with Honey & Moroccan Table Spices.Readers will also find lots of variations and ideas for leftovers in "Work Night Encores," expert wine pairings, and musings--plus the stories, quips, and history that Splendid Table fans have come to love. The Splendid Table's How to Eat Weekends in an essential addition to any cookbook shelf.
The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Italian Food
by Lynne R. Kasper“An informed and enthusiastic culinary tour of the northern Italian region of Emilia-Romagna . . . [with] certifiably splendid . . . dishes” —Kirkus Reviews Just when you thought you knew the best of Northern Italy, along comes Lynne Rossetto Kasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. “Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to Emilia Romagna” writes Kasper.The first American book to present the food of this singular northern region, The Splendid Table will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, full-color photographs and substantive cooking tips along the way.With over 200 recipes with wine and menu suggestions, including over thirty desserts and a fifty-six recipe pasta chapter containing many dishes never before seen in America, The Splendid Table will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading.“[Kasper] pays homage to recipes ranging from the 16th century . . . to the eighteenth . . . but pays equal and fascinating attention to modern inventions.” —Publishers Weekly“One of the most informative and irresistible books ever written about the food of Italy.” —Anna Teresa Callen, author of My Love for Naples and Food and Memories of Abruzzo
The Split Apple Thoughtful Food Cookbook: Fast, Fuss-Free Food That Will Keep You Forever Young
by Anne Pen Lee Lee Nelson Daniel AllenThe Split Apple Thoughtful Food Cookbook is a book for anyone looking for a healthier lifestyle and diet, presenting enticing and easy-to-cook dishes that look great, taste delicious and leave you feeling the best you possibly can. Its recipes range from adaptations of long-time family favourites with simple substitutions of a few key ingredients, to exciting, novel dishes that will thrill the tastebuds and inspire more ambitious creations. And where it differs from any other cookbook is that it's written by a doctor who used food to help beat cancer, employing recipes backed by years of scientific research, and brought to life by an inspired and imaginative cook.
The Sporting Chef's Better Venison Cookbook
by Scott LeysathScott Leysath has a mission: to give you venison recipes you'll use again and again. Nothing makes him happier than a cookbook full of food stains and hand-written notes. This book features 100 of his favorites, from appetizers, salads, soups and stews, stovetop dishes, great grilled venison and more. If you long for better-tasting venison, you're in for a treat. Known as The Sporting Chef, Scott is America's leading authority on the proper preparation of fish and game. He has worked in the food industry since 1978. His first television show, The Sporting Chef, has been syndicated worldwide since 2003. His second show, HuntFishCook, has aired throughout the United States and Canada since 2005. And his newest show, Dead Meat, takes him across North America in search of folks who hunt, fish, trap and cook unusual creatures. He's also the cooking editor for Ducks Unlimited magazine.
The Spotted Dog (Corinna Chapman Mysteries #7)
by Kerry GreenwoodMurder is unthinkable to The People—a Paleolithic tribe crossing Alaska. For The People, among the first undocumented immigrants to enter the Americas, murder isn't merely tragic, it's forbidden. Murder poisons the entire tribe and puts it at odds with nature, the Spirits, and the mighty Earth Mother. A murderer must be removed in order to set the world back in balance.Raven is the aging Spirit Man to a band where a member has been garroted. Worse, witchcraft is involved—another appalling violation of The People's beliefs. A woman claiming to be The Earth Mother declares only Raven can solve the crimes and restore The People to harmony. But Raven isn't a Spirit Man by vocation. He's an agnostic—his band needed someone for the job and he needed to secure his place with them. He begins having dreams of a strange man holding his, the Spirit Man's, skull in his hands. How will a man who doubts the authenticity of The Earth Mother as a goddess satisfy her demands? What if she and the dreams of some future are both real and solving the crimes must lead to his death? An impossible situation becomes more terrible as Raven realizes he's falling in love with a young woman of his band who, he suspects, is the guilty party.
The Sprinkles Baking Book: 100 Secret Recipes from Candace's Kitchen
by Candace NelsonCupcake favorites and dessert classics from the pastry chef and creator of Sprinkles Cupcakes and judge on Food Network's Cupcake Wars.When Candace Nelson started Sprinkles, America's first cupcakes-only bakery, in 2005, people thought she was crazy. "What else do you sell?" they'd ask. But Sprinkles sold out on opening day . . . and hasn't slowed down since!Now, in her first cookbook, Candace opens up her recipe vault to bring you 100 irresistible desserts she can't live without. You'll learn all the secrets for making 50 beloved Sprinkles Cupcakes, from iconic red velvet to new flavors created exclusively for the book, like crème brûlée.But Candace doesn't stop there. She shares the recipes for her all-time favorite cakes, pies, quick breads, cookies, bars, and other treats, plus delicious guest recipes from Sprinkles friends like Reese Witherspoon, Julia Roberts, and Michael Strahan. THE SPRINKLES BAKING BOOK is filled with all-American classics that will appeal to everyone in your family and on your dinner party guest list. So, don't hold back. Treat yourself to this sweet cookbook and share in the fun!
The Sprout Book: Tap into the Power of the Planet's Most Nutritious Food
by Doug EvansThe book about the power of sprouts as an ultra-food for health, weight loss, and optimum nutrition by Doug Evans, the co-founder of Organic Avenue and the founder of JuiceroThe Sprout Book is a transformative plan to empower readers to embark on a plant-based way of eating that’s low-cost and accessible. With a foreword by Joel Fuhrman, M.D., this book introduces sprouts, one of the most nutritious sustainable foods on earth, by adding a few dishes to a diet and then shifting into a raw, whole foods plant-based diet.Among the mind-blowing nutritional qualities of sprouts:— they have 20-30 times the nutrients of other vegetables and 100 times those of meat— they pack cancer-fighting properties and help to protect us from cardiovascular disease and environmental pollutants— they aid in digestion— they are a simple way to grow your own vegetables and compatible with all dietsThe forty recipes inside feature sprouts on top of raw vegetables, fruits, nuts, seeds, spices, sea vegetables, and top-quality cold-pressed vegetable oils for the healthiest diet possible. The Sprout Book includes informative interviews with leaders in functional medicine and nutrition. Use it to change your diet and super-charge your health!