A definitive list of ingredients, tools, techniques, and sources make raw food a snap, while information-packed sidebars introduce the world's most powerful super­foods, from kombucha tea to chia seeds. And Sarma is refreshingly honest and real as she describes her personal breakthroughs—and struggles—living on raw foods.Whether you're snacking on the run, having a quiet dinner at home, or throwing a festive cocktail party, eating raw food makes you feel alive. Filled with sensuous, sexy, and energizing food, this book is sure to enrich your life, whether you're a carnivorous epicure or a raw-foods junkie.

    Bursting with inspiration, practical guidance, and beautiful four-color photography, The Plantpower Way has more than 120 delicious, easy-to-prepare whole food recipes, including hearty breakfasts, lunches, and dinners, plus healthful and delicious smoothies and juices, and decadent desserts.But beyond the plate, at its core, The Plantpower Way is a plant-centric lifestyle primer that finally provides the modern family with a highly accessible roadmap to long-term wellness and vibrant body, mind, and spirit health. The Plantpower Way is better than a diet: It's a celebration of a delicious, simple, and sustainable lifestyle that will give families across the country a new perspective and path to living their best life.

    The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.

    John McDougall, bestselling author and creator of the nationally renowned diet and exercise McDougall Plan, presents a cookbook that turns the popular thinking about carbs and weight control upside down. Filled with some of John and Mary McDougall’s favorite vegetarian recipes from their very own kitchen, this book is a great addition to your personal library if you are considering becoming a vegetarian or want a refresher course on the must-have nutrients your body needs to run like a lean, clean machine.Dr. John McDougall is a certified internist who has been studying and writing about the effect of nutrition on disease for more than 30 years. Mary McDougall has contributed her nutritional expertise and recipes as co-author on many of the bestselling McDougall books.

    The only vegan cookbook that celebrates eating and enjoyment rather than emphasizing the politics of a vegan lifestyle, this beautiful compilation features novel, vivacious recipes. Yes, they re non-meat-egg-dairy, and they re fabulous! Pure ingredients and unique combinations appeal to meat lovers and committed vegans alike. Breakfast, lunch, dinner, and snacks are represented, and a special chapter is dedicated to late-night indulgences such as chocolate truffles and herbal cocktails. Seventy-five gorgeous pictures round out this fetching package.

    The book is written for anyone who wants to eat more raw foods, either to lose weight, fight chronic health problems, or benefit from the high level of nutrients in uncooked or sprouted foods. The authors offer science-based answers to tough questions about raw foods and raw diets, furnish nutrition guidelines and practical information, and show how to construct a raw diet that meets recommended nutrient intakes-simply and easily. Professor Rynn Berry, a historian on vegetarianism, offers an overview on the anthropological, historical and religious roots of rawfoodism. A section of over 45 recipes provides dishes for any time of day and every occasion. Nutritional analysis are given for each recipe. A glossary, references, resources, and index are also included.

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    Their answer? Eat a whole-foods, plant-based diet—it could save your life. It may overturn most of the diet advice you’ve heard—but the experts behind Forks Over Knives aren’t afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm—and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet. Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:Insights from the luminaries behind the film—Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many othersSuccess stories from converts to plant-based eating—like San’Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great!The many benefits of a whole-foods, plant-based diet—for you, for animals and the environment, and for our futureA helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools125 recipes from 25 champions of plant-based dining—from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp—delicious, healthy, and for every meal, every day.

    You’ll find recipes for appetizers, mains, side dishes, and desserts, as well as shopping lists, lavish color photos, and game plans that take you step-by-step through each menu.“Fast” food does not have to be prepackaged and bland. Peter Berley teaches us how we can live without compromise, enjoying fresh, wholesome meals any day of the week.

    It just feels that way.Certified nutritionist Leanne Ely loves delicious food and is dedicated to enticing today’s busy families back to the dinner table with home cooking that cannot be beat. In Saving Dinner the Low-Carb Way, she integrates low-carb requirements into her mélange of dining pleasures for every season–providing easy-to-follow menus and highlighting per-serving measurements of calories, fat, protein, carbohydrates, cholesterol, and sodium for each dish.Itemizing ingredients by product in convenient lists, Ely makes your grocery shopping quick and effortless. She also gives you a helping hand in the kitchen with shortcuts that take the stress out of cooking, and suggests menu variations for children and family members who choose not to go the low-carb route.The result? These dinners are not only balanced and healthy but truly varied and delectably good to eat. Main dishes like Low-Carb Beef Stroganoff, Crustless Quiche Lorraine, Crock-Pot Pork Jambalaya, Skillet Salmon with Horseradish Cream, and nearly 150 other entrees (plus recommendations for great side dishes) make dinnertime special in more ways than one.

    Many have turned to Paleo and a low carb way of life to avoid the effects of these food impostors we were never designed to eat. Low carb diets, however, can leave you feeling as though you don't have enough gas in the tank.Low carbs need to be smart carbs. Lucky for us, nature has given us the nutritious, delicious sweet potato. This super food gives all the benefits of other high energy foods with more nutrition and without spiking blood sugar. Plus, this humble tuber tastes great and is easily incorporated into your diet in seriously good ways.Sweet Potato Power gives you the tools to run your own tests to determine the diet rules that work specifically for you and your unique biology. Through self experimentation you can cut through diet mumbo jumbo, and let science and your numbers speak for themselves to answer questions such as:How many carbs should I eat to make me look, feel and perform at my best?What foods spike my blood sugar the most and make me fat?How do I eliminate craving?How can I avoid mental fogs and post-lunch energy slumps?How can I optimize my carbs with my athletic pursuits?How can I get fit without getting fat?What exercise is best for my body?How can my kids become the most delightful version of themselves?How can my doctor be a well-care provider instead of a sick-care provider?Understanding a bit of science and incorporating new tools in your arsenal will make you an active participant in your health. Applying what you learn brings you closer to the ideal version of you. All of this and easy sweet potato recipes so you can incorporate this power food into your everyday life—making Sweet Potato Power a force to be reckoned with!

    Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents.

    With full-color photographs throughout, this visually striking book shows you how to make everything from decadent desserts to homemade tofu. The Spork Sisters share more than 75 delicious recipes, along with dozens of health tips. In addition to the recipes, Spork-Fed's themed menu pairings will help any cook prepare for special occasions, quick family weeknight meals, or extravagant feasts sure to impress any guest.

    Ina Garten’ s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style. Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress. For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.

    By teaching new skills such as dehydrating, Vita-Mix blending, and a nuanced understanding of spices, this book will explore a whole new outlook on dining that transfers beautifully and easily from their acclaimed kitchen to yours. They also address the positives of eating raw food, and how you can benefit from them even if you don’t plan to keep strictly to raw food, and they take us to meet some of the zany characters from the raw food universe. A more practical version of Raw, with the sexier feeling of Marco Pierre White’s White Heat, Raw Food Real World is destined to become a top-shelf cookbook classic for lovers of colorful, flavorful, inventive, and healthy food.