Eating from Our Roots
Eating from Our Roots

Author: Maya Feller, MS, RD, CDN

Publisher: Rodale Books

Published: 2023-01-24

Total Pages: 352

ISBN-13: 0593235096

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A love letter to the amazing diversity of the nourishing, flavorful heritage dishes in the United States and around the world, featuring 80+ delicious, heathy recipes—from a registered dietitian and nutritionist “I intend for this book to be your first step of many in decolonizing your plate, exploring your own cultural roots around food, welcoming heritage and traditional ways of eating into your home, and discovering the amazing flavors from cultures around the world.”—Maya Feller, from the Introduction The typical American diet is heavy in added sugars, salts, and synthetic fats, but one-size-fits-all nutrition plans often leave us uninspired. There’s a more delicious way to eat sustainably and healthfully: by getting back to flavorful traditional cooking methods from cultures around the world, including the Caribbean, South America, Africa, the Mediterranean, and Asia. Registered dietitian and nutritionist Maya Feller is known for her approachable, real-food-based solutions to making informed food choices that support health and longevity. In this deeply personal cookbook inspired by Maya’s childhood visits to her grandparents in Trinidad and Tobago and her family’s annual trips to the Caribbean and western Africa, she highlights nourishing dishes from around the world with a focus on whole and minimally processed ingredients. Maya shares realistic ways to think about how we relate to food, along with nutrition tips, plant-based substitutions, and meals that can be made in thirty minutes or less. She makes it easy to enjoy the vibrant flavors of your favorite cuisine with over eighty recipes for any meal of the day, including: • Sweet Potato and Leek Soup with Crispy Potato Skins from West Africa • Salted Cod from Trinidad & Tobago • Mezze: Cucumber Za’atar Salad, Olive Oil Labneh, and Olives from Lebanon • Pad See Ew with Chicken from Thailand • Cajun Gumbo from the American South • Pao de Queijo (Brazilian Cheese Bread) from Brazil Featuring mouthwatering photography and insightful reflections on the evolution of global cuisines, Eating from Our Roots offers an inclusive and diverse way to think about healthy eating and celebrates nourishing, flavorful dishes and the cultures they come from.

My New Roots
My New Roots

Author: Sarah Britton

Publisher: Clarkson Potter

Published: 2015-03-31

Total Pages: 585

ISBN-13: 0804185395

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At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Naturally Nourished Cookbook
Naturally Nourished Cookbook

Author: Sarah Britton

Publisher: Clarkson Potter

Published: 2017-02-14

Total Pages: 379

ISBN-13: 0804185417

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Simplify whole foods cooking for weeknights--with 100 inspired vegetarian recipes made with supermarket ingredients. Sarah Britton streamlines vegetarian cooking by bringing her signature bright photography and fantastic flavors to an accessible cookbook fit for any budget, any day of the week. Her mains, sides, soups, salads, and snacks all call for easy cooking techniques and ingredients found in any grocery store. With callouts to vegan and gluten-free options and ideas for substitutions, this beautiful cookbook shows readers how to cook smart, not hard.

More-with-Less Cookbook
More-with-Less Cookbook

Author: Doris Longacre

Publisher: MennoMedia, Inc.

Published: 2003-09-26

Total Pages: 492

ISBN-13: 083619781X

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This is a new edition of Herald Press's all-time best-selling cookbook, helping thousands of families establish a climate of joy and concern for others at mealtime. The late author's introductory chapters have been edited and revised for today's cooks. Statistics and nutritional information have been updated to reflect current American and Canadian eating habits, health issues, and diet guidelines. The new U.S. food chart "My Plate" was slipped in at the last minute and placed alongside Canada's Food Guide. But the message has changed little from the one that Doris Janzen Longacre promoted in 1976, when the first edition of this cookbook was released. In many ways she was ahead of her time in advocating for people to eat more whole grains and more vegetables and fruits, with less meat, saturated fat, and sugars. This book is part of the World Community Cookbook series that is published in cooperation with Mennonite Central Committee, a worldwide ministry of relief, development, and peace. "Mennonites are widely recognized as good cooks. But Mennonites are also a people who care about the world’s hungry."—Doris Janzen Longacre

Deep Run Roots
Deep Run Roots

Author: Vivian Howard

Publisher: Little, Brown

Published: 2016-10-04

Total Pages: 821

ISBN-13: 0316381098

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Vivian Howard, star of PBS's A Chef's Life, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories. This new classic of American country cooking proves that the food of Deep Run, North Carolina -- Vivian's home -- is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe. Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food. Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing. Recipes include: Family favorites like Blueberry BBQ Chicken Creamed Collard-Stuffed Potatoes Fried Yams with Five-Spice Maple Bacon Candy Chicken and Rice Country-Style Pork Ribs in Red Curry-Braised Watermelon Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie. You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.

This Will Make It Taste Good
This Will Make It Taste Good

Author: Vivian Howard

Publisher: Voracious

Published: 2020-10-20

Total Pages: 288

ISBN-13: 031638111X

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An Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. ​ Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.

Cooking with the Muse
Cooking with the Muse

Author: Myra Kornfeld

Publisher:

Published: 2016

Total Pages: 0

ISBN-13: 9781936797684

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"A cookbook and poetry anthology with 150 nutritious international recipes and a wide survey of classic and contemporary poetry about food and ingredients, along with literary essays, playful culinary and historical notes, explanatory drawings, and photographs."--Provided by publisher.

Eating from the Ground Up
Eating from the Ground Up

Author: Alana Chernila

Publisher: Clarkson Potter

Published: 2018-02-27

Total Pages: 274

ISBN-13: 0451494997

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Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out. "What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.

True Roots
True Roots

Author: Kristin Cavallari

Publisher: Rodale Books

Published: 2018-04-03

Total Pages: 274

ISBN-13: 1623369177

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From New York Times bestselling author Kristin Cavallari comes a cookbook that reveals what she eats every day. In Balancing in Heels, Kristin Cavallari shared her personal journey along with her tips on everything from style to relationships. And now, with True Roots, Cavallari shows you that improving the way you eat doesn’t have to be difficult—a clean and toxin-free diet can and should be fun, easy, and enjoyable. She learned the hard way that dieting leads nowhere good, and that a clean lifestyle is the ticket to feeling and being healthy. So how does Kristin eat? Organic as much as possible, wild-caught fish, grass-fed beef, fresh fruits and vegetables, and nothing white—no white flour, sugar, or salt. She avoids anything heavily processed and anything that has been stripped of natural nutrients. She maintains a lifestyle free of toxic chemicals and is passionate about creating delicious and hearty food from real ingredients. She wants her food to be true, as close to its natural state as possible. Her recipes—green banana muffins, bison and veggie kabobs, and even zucchini almond butter blondies—are proof that a healthy lifestyle isn’t boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically.

Feeding the Hungry Heart
Feeding the Hungry Heart

Author: Geneen Roth

Publisher: National Geographic Books

Published: 1993-09-01

Total Pages: 0

ISBN-13: 0452270839

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#1 New York Times bestselling author of Women Food and God This is how Geneen Roth remembers her time as an emotional overeater and self-starver. After years of struggle, Roth finally broke free from the destructive cycle of bingeing and purging. In the two decades since her triumph, she has gone on to help tens of thousands of others do the same through her lectures, workshops, and retreats. Those she has met during this time have shared stories that are both heartrending and inspiring, which Roth has gathered for this unique book. Twenty years after its original publication, Feeding the Hungry Heart continues to inspire women and men, helping them win the battle against a hunger that goes deeper than a need for food. With contributions from Ronda Slater, Sylvia Gillett, Carolyn Janik, Janet Robyns, Sharon Sperling, Lyn Lifshin, Linda Ostreicher, Sondra Spatt Olsen, Jill Jeffery, Penny Skillman, Leslie Lawrence, Juneil Parmenter, Lisa Wagner, Joan P. Campbell, Micki Seltzer, Rita Garitano, Barbara Florio Graham, Linda Myer, Laura Fraser, Rachel Lawrence, Florinda Colavin, and other Breaking Free workshop participants.