Since 1994 when Karen Hurd opened her nutritional practice, she knew that she would need to publish a cookbook at some point. As the consumption of legumes is a critical part of most every person's plan for healing, the need for a bean cookbook became evident. Over 300 recipes have been created to bring you and your family great health. Recipes do not include sugar, honey, molasses, or other sweeteners, which subtract rather than add to a person's health. Appetizers, side dishes, snacks, main dishes, hummus and spreads, and bean breads are just some of the delicious and healthy recipes this book contains.
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
A seasonal cookbook with more than 100 recipes to elevate the status of vegetables on your plate. A lighthearted look at vegetables to inspire people to eat more of them.
Restaurateur Mimi Bean and food writer Rebecca Chastenet de Gery have concocted 150 recipes that are geared to help women get to their man's heart in record-breaking time. Includes suggestions for music to set the mood, cocktail and appetizer ideas, Aphrodisiacs 101, and a section of dream menus from celebrities.
Vegan cooking made fast, fresh, and flavorful with the convenience of a pressure cooker, including all the essential info for using the appliance safely and effectively, and 175 recipes.
And They Said It Wasn't Possible relates the true stories of people who suffered with Crohn's disease, ulcerative colitis, irritable bowel difficulties, and rheumatoid arthritis. Their health problems reversed through diet, these few of many helped illustrate the power of applied nutrition. Important nutritional principles, related in the context of the narrative, reveal the specifics of how Nutritionist Karen Hurd's clients overcame these debilitating conditions, which they had been told were impossible to cure.
A Pressure Cooker Can Change Your Life Discover how you can make delicious meals in minutes using just one pot. Let Jill, The Veggie Queen(TM), show you how easy and safe it is to make flavorful, healthy plant-based meals with vegetables, grains, beans and other legumes and fruit. With a pressure cooker, you can save time and money, lock in flavor and nutrition, decrease your energy costs and avoid a messy kitchen with only one pot to clean! Jill will show you how you can cut cooking time in half (or more!) compared to conventional stove top cooking. In The New Fast Food(TM), you'll learn how to choose and use a pressure cooker, with timing charts for your favorite plant foods. You'll also find more than 100 recipes for everything from breakfast to dessert. Most of the recipes are gluten-free and all are vegan. The New Fast Food(TM) offers fast, colorful and tasty dishes such as: Orange Glazed Broccoli with Carrots and Kale Mashed Maple Winter Squash with Cinnamon Lemony Lentil and Potato Chowder Smoky Sweet Potato and Black Bean Chili Coconut Almond Risotto
Fridays From the Garden is a collection of recipes and stories from a year in a verdant Los Angeles garden. But it's more than that, too. Tracing the trajectory of Flamingo Estate, this cookbook is the story of a house that became a brand, and a brand that became a rallying cry for regenerative farming and Pleasure from the Garden.Spurred from a simple desire to support struggling farmers during the pandemic, founder Richard Christiansen turned his bookstore into a CSA box operation, which quickly grew into a weekly Friday ritual for the greater Los Angeles community - a chance to connect with the marvels of the natural world in the midst of a global pandemic.Each Friday, this box would feature beautiful, delicious produce, recipes inspired by the week's harvest, and a personal note from Richard, urging subscribers to cook a meal for someone they love. This cookbook is a collection of over 150 of those stories and recipes -a monument to the pleasures of the Flamingo Estate garden, the people that keep it buzzing, and the ways in which Mother Nature takes care of us when we take care of her.With stories by Richard Christiansen, a foreword by Martha Stewart and recipes from Chefs Ella Murphy, Jo Kim & more. Featuring the photography of Drew Escriva, Pia Riverola, Christian Högstedt, François Halard, Larkin Donley, Andrea D'Agosto, Adrian Gaut and John Von Palmer.
Unique Hammond thought she was healthy. Raised on natural food, wary of chemicals, and rocking size 26 jeans, she appeared to be in peak condition-until Crohn's disease left her suffering, struggling to sleep, eat, or drink water. This painful wake-up call prompted her to find a new way of looking at health and healing-and to share her simple yet effective solutions with others. In Your Tastebuds Are A**holes, Unique shares her journey from ninety-pound patient to advocate for her own holistic health. With irreverent wit and hard-won wisdom, she also walks you through basic changes you can make to improve your own wellness, combat chronic issues, and ensure your best life for years to come. With tips ranging from diet and exercise to finding a support team, Unique shows that wherever you are in your journey to wellness, you're great-and you can only get better from here.
