- Products for Wiser Living
Kim O’Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she’s been cooking up delicious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a focus on holidays (or any celebration), O’Donnel’s versatile recipes ensure that eaters of all dietary stripes will leave the table satisfied. Cast aside those fears of cardboard tofurkey and gray starches. Instead, revel in dishes that inspire, surprise and are so tasty, “meatless” is an afterthought (with allergy- and animal- free options, to boot).
In this book The Naked Cookbook, author Tess Ward shares her personal prescription for renewal: a collection of deliciously simple yet flavorful recipes composed of the most nutrient-rich and simple foods. This is not a deprivation diet but an achievable lifestyle where food is enjoyed and celebrated in its purest form. Lamb Meatballs with Rhubarb Sauce, Smoked Tofu Panzanella with Figs, Hot and Spicy Seafood Soup with Crispy Shallots, Soba Noodle Salad with Cucumber and Mango – these delicious dishes support and fuel the body while encouraging optimal health.
A beautifully illustrated collection of 200 unique and delicious vegetarian recipes from the renowned California-based farm, educational retreat center and eco-think tank.
"Good fats" (that is, essential fatty acids) influence every aspect of our being, from the beating of our hearts to our ability to learn to remember. There are two types of essential fatty acids (EFAs): omega-6 and omega-3. The problem with our modern diet is that it contains far more omega-6 fatty acids than omega-3s. This hidden imbalance makes us more vulnerable to heart disease, cancer, obesity, autoimmmune diseases, allergies, diabetes and depression.
The Omega Diet is a natural, time-tested diet that balances the essential fatty acids in your diet. It is packed with delicious food that contain the "good" fats (including real salad dressing, cheese, eggs, fish and even the occasional chocolate dessert),and an abundance of antioxidant-rich fruits, vegetables and legumes.
The Omega Diet provides:
A cookbook showcasing the luscious flavor of peaches in 50 sweet and savory dishes, The Perfect Peach draws on the life stories and experiences of America's foremost peach farming family, the Masumotos of California's central valley.
The Masumoto family's amazing heirloom peaches-which are available for a few weeks each year at the best produce markets and top restaurants in the country-are widely considered the best peaches in the world. In this, their debut cookbook, you'll find the family's favorite recipes, from classics like Hearty Peach Cobbler, Peach Chutney, and Slow-Cooked Pork Tacos to inspired combinations such as Prosciutto-Wrapped Peaches, Caprese with Peaches, Spice-Rubbed Pork Chops and Grilled Peaches, and Stuffed French Toast. And the pristine flavor of a just-picked summer peach can be enjoyed year-round with the easy-to-follow instructions for drying, canning, freezing or jamming the best of the harvest.
With rich recipe and location photographs fresh from the orchard, this beautiful cookbook paints an intricate portrait of an organic farm that has been in the family for four generations. Accompanied by eloquent essays that evoke the soul of family farming and the nuances of a life filled with peaches, The Perfect Peach is for anyone who longs to savor the flavor of a pristinely ripe peach.
The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life. Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois.
Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.
The Real Food Cookbook takes 150 classic dishes, from starters, soups, and salads to the center of the plate, to sweets and the cheese course, and makes them anew, transforming them with Nina’s signature approach: using fresh herbs, good butter, seasonal fruits and vegetables, grass-fed and pastured meats, and whole grains. With essays and tips throughout, sharing Nina's own real-food lifestyle, The Real Food Cookbook will provide inspiration for any omnivorous cook or eater. Find recipes for every occasion: a cheese plate with drinks, a family Seder, Easter egg salads, a summer barbeque.Learn how Nina stocks her pantry and where she buys real food.Whether you’re preparing the meals or simply eating them, everyone will enjoy the stories, feast on one hundred gorgeous full-color photographs, and beg the family cook to make the meals Nina loves.
The family that author Tiffany Moen and her husband raise together has always been a creative, spontaneous, make-it-happen group of folks. As the family continued to grow through adoption, Moen had to stretch each dollar to fill stomachs. That meant fresh food made at home; no fast-food fare for this family! Moen found herself improvising when she was missing an ingredient for a recipe or wanted to improve a dish she had tried before. Sometimes, an item on sale at the market inspired her experimentations. Come along with Moen and cruise through these tried-and-true recipes. You’ll discover what the Moen family has enjoyed for years: delicious food, happy palates, and the wish that you had enough for leftovers!
With the growing evidence that vegetarian meals are great for your health, more people with diabetes are looking to build vegetarian dishes into their meal plans. However, not everyone is ready to give up meat completely, and most vegetarians live with someone who's not ready to take the plunge. Thus was born the "flexitarian," someone who eats mainly vegetarian food, but occasionally fits in a little meat, poultry or fish. Catering to this growing crowd (nearly one in four Americans self-identifies as a flexitarian), The With or Without Meat Cookbook makes it simple for people to savor the tastes and health benefits of eating more like a vegetarian, while being able to stick to a balanced meal plan for diabetes. Each of the 125 diabetes-friendly recipes is vegetarian with a non-vegetarian recipe "add-on" provided, as well. Each recipe can be made two ways: one for veggie lovers and one for meat lovers. For those with diabetes, pre-diabetes or heart health issues (or who are simply looking to improve their diet), the flexitarian approach provides the best of both worlds. Nutrition facts are provided and each perfectly portioned recipe follows the nutritional guidelines of the American Diabetes Association (ADA).
As American as apple pie? How about As American as freshly baked bread? Before we became reliant on mass-produced supermarket loaves, the United States had a rich history of homemade bread recipes, from flaky and light Southern biscuits to hearty Boston Brown Bread … not to mention the uniquely tangy San Francisco Sourdough. Adrienne Kane has unearthed these vintage recipes, given them a modern twist where appropriate, and collected them all in United States of Bread. Both novices and experienced bakers can delight in these American favorites, including Pullman Loaves, Amish Dill, Cinnamon Raisin Swirl, New York Flatbread, Wild Rice Bread Stuffing, and lots more. United States of Bread is a charming collection that will inspire everyone to get in the kitchen to celebrate America’s home-baking legacy.
This wonderful book's more than 200 pages promise a variety of tantalizing creations that can emerge from your oven. Each recipe is an acclaimed creation of a cooperatively owned and operated bakery. This guide to healthful baking contains one of the most complete sections in print on the baking process, ingredients and how to make substitutions, as well as tips for bread baking and instructions for making cakes, pies, muffins and cookies that come out right the first time.
Vegan Ice Cream offers decadent ice cream alternatives that don't rely on milk, cream or refined white sugar. Instead, these luscious recipes use nut milks, fresh fruit, and natural sweeteners to create simple and inventive ice cream flavors.