It contains millions of neurons - as many as you would find in the brain of a cat - and is home to the microbiome, an army of microbes that influences your mood, weight and immune system.In this fabulous companion cookbook, Dr Clare Bailey, GP and wife of Michael Mosley, has teamed up with nutritionist Dr Joy Skipper to create a collection of delicious, healing recipes, all expertly balanced to help you fine-tune your diet and reset the equilibrium in your gut.The Clever Guts Diet Recipe Book has all the tools you need to transform your gut and change the way you eat for ever.

    Get ready for Joe's vegetarian take on Lean in 15: The Shift Plan. Inside are a hundred flavor-packed vegetarian recipes, many of which are also vegan, plus three exclusive Body Coach HIIT workouts and a bonus abs workout. From Smoky Sweet Potato Chilli to "Creamy" Butternut Pasta, Veggie Lean in 15 features a fantastic range of meat-free dishes, all prepared in 15 minutes flat. The recipes are ideal for full- and part-time veggies, as well as those wishing to cut down on eating meat in a healthy and delicious way. There are also plenty of make-ahead ideas to get you prepping like a boss in no time at all. Joe has more than four million followers on social media where fans share their personal journeys towards a leaner, fitter lifestyle. All of his books have been nonfiction number one bestsellers, and he has sold over 3 million copies in the UK.

    In a true lemons-to-lemonade story, Danielle transformed her adversities into opportunities and created her wildly successful blog, Against All Grain, in an effort to help those in need eat well and feel great, without feeling deprived. With recipes that make cooking for the grain-free family both easy and enjoyable, Meals Made Simple answers the age-old question: “What’s for dinner?” Danielle Walker takes the guesswork out of meal planning with eight weeks’ worth of dinner ideas, complete with full shopping lists and recipes for using up leftovers. Whether we’re moms, students, or business owners, at the end of the day we all want fresh, home-cooked meals that are easy to prepare. And we want lots of variety. Preparing real foods can be time-consuming and monotonous, but Danielle brings both simplicity and creativity to the everyday meal with an enthusiasm for flavors and textures that are often lacking in easy weeknight dishes. Meals Made Simple includes a variety of slow cooker, one-pot, and thirty-minute meals, as well as ways to create entirely new dishes from leftovers. As in her critically acclaimed first cookbook, Against All Grain, Danielle offers special “tidbits” to help ensure that your meals turn out picture-perfect. The vibrant flavors and colors in these grain-free dishes, like slow-cooked Pork Ragu, Beef Stroganoff, Peruvian-Style Chicken, Chicken and Rice Casserole, and Barbecue Salmon with Peach Salsa, add delight to any meal and put an end to all those nights of mundane grilled chicken and steamed vegetables. Even the desserts are quick to make, should a craving or a last-minute celebration arise. Features include ·         make-ahead options ·         8 weeks’ worth of dinner ideas ·         nutritional facts for every recipe ·         shopping lists for fast grocery runs ·         suggestions for how best to use leftovers ·         slow cooker, one-pot, and 30-minute recipes

    For vegan blogger Bianca Phillips, it's also about creating no-frills, no-nonsense dishes that warm the soul and keep rich Southern traditions alive. As she explains,the Dirty South isn't about cleanliness; it's about ties to the land and the hominess of passing on a rich culture of good food and good times.Plant-based staples (beans, corn, and fresh produce) that have been the basis of Southern cooking for centuries, give simple soul food dishes a wholesome twist. These family classics, minus the meat, eggs, and dairy products, help keep traditional Southern food ways alive while allowing vegans, vegetarians, and anyone who cares about healthful eating to enjoy this satisfying down-home fare.Cheese-free Ro-Tel dip, country-fried tempeh steak, eggplantjambalaya and smoky stewed okra and tomatoes are a sample of the classic Southern comfort food that awaits.

    The Plant-Based Diet for Beginners has dozens of tasty whole-food recipes for people who want to switch from eating meat, dairy, and eggs, to eating vegetables, whole grains, and other plant based foods.Whether your doctor encouraged you to eat a plant based diet or you’re exploring a new way of eating, this cookbook has everything you need to get started. You’ll find nutritional information for each recipe, a guide to eating a plant based diet even when you don’t want to cook, tips for stocking your kitchen, and more. When it comes to your health and your taste buds, now you’re cooking!This plant based diet book includes: 75 whole-food recipes—Try a variety of scrumptious dishes that are free from sugar, oil, and salt, like Hawaiian Luau Burgers, Easy Enchilada Bake, and Peanut Butter Nice Cream. Plant based benefits—Learn the perks of eating a plant based diet, including how it helps your health, the planet, and animal welfare. Beginner’s resources—Discover plenty of helpful info for newbies—from a guide to cooking basics like grains and beans, to convenient shopping lists, a sample menu, and more. Take your health and well-being into your own hands with the power of a plant based diet—this guide and cookbook will show you how.

    From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special--Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. For dessert, treats like Chocolate Mousse Pie and Lemon-Tofu Cheesecake with Blood Orange Glaze are creamy and indulgent.With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs, The Candle Cafe Cookbook is a treasure trove of vegan recipes that have been drawing crowds and raves for years.

    Mayim Bialik has teamed up with Dr. Jay Gordon to help parents face those challenges head on. Interested in providing nutritious, delicious meals for your kids? Take their advice. Because, believe it or not, your child will eat greens if you just try a fruit-sweetened green smoothie.From dispelling myths about a vegan diet to tackling the food pyramid, Bialik and Gordon outline how your family can eat healthier even on your busiest days. But don’t mistake this for a diet diatribe: this lively book offers 125 fuss-free recipes that will please everyone from the pickiest eaters to the savviest palates. This comprehensive guide helps parents set a foundation for lifelong healthy and delicious eating.

    The McKeith Diet of Abundance is not about telling you what not to eat, rather it shatters the usual expectations of dieting and allows you to eat more, not less. The key is variety, and in her new cookbook, Dr McKeith provides over 200 recipes and menu plans for daily life, from mouthwatering smoothies to lunches on the run to family meals. Take the food test at the beginning of the book and you will also get to tailor your own plan according to your specific needs, whether you would simply like more energy throughout the day, you'd like to lose some weight, or you're stressed out. Every recipe included is bursting with goodness, soon you will be too.

    Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen.

    Plus, most dark leaft greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid, and fiber.In Greens Glorious Greens! Johnna lbi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. IN an easy-to-use A-to-Z format, they cover thirty-five different greens, providing nutritional information and a brief historical profile for each, plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 healthy ways to turn these nutritional superstars into delicious salads, soups, stews, entrees, and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Many of vegetarian and therefore cholesterol free, some contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing and cooking all the vegetables that are not only good for you, but just plain good.Recipes include:Grilled Polenta with Dandelion Greens, Southern Style Black-Eyed Peas and Collard Greens, Cajun Kale Salad, Broccoli Rabe with Toasted Pecans and Currants, Skewered Chicken Teriyaki over Frisee and Arugula

     Current medical wisdom advises that anyone suffering from diabetes or prediabetes should eat a low-carbohydrate, high-fat diet. But in this revolutionary book, Cyrus Khambatta, PhD, and Robby Barbaro, MPH, rely on a century of research to show that advice is misguided. While it may improve short-term blood glucose control, such a diet also increases the long-term risk for chronic diseases like cancer, high blood pressure, high cholesterol, chronic kidney disease, and fatty liver disease.The revolutionary solution is to eat a low-fat plant-based whole-food diet, the most powerful way to reverse insulin resistance in all types of diabetes: type 1, type 1.5, type 2, prediabetes, and gestational diabetes.As the creators of the extraordinary and effective Mastering Diabetes Method, Khambatta and Barbaro lay out a step-by-step plan proven to reverse insulin resistance-the root cause of blood glucose variability- while improving overall health and maximizing life expectancy. Armed with more than 800 scientific references and drawing on more than 36 years of personal experience living with type 1 diabetes themselves, the authors show how to eat large quantities of carbohydrate-rich whole foods like bananas, potatoes, and quinoa while decreasing blood glucose, oral medication, and insulin requirements. They also provide life-changing advice on intermittent fasting and daily exercise and offer tips on eating in tricky situations, such as restaurant meals and family dinners. Perhaps best of all: On the Mastering Diabetes Method, you will never go hungry.With more than 30 delicious, filling, and nutrient-dense recipes and backed by cutting-edge nutritional science, Mastering Diabetes will help you maximize your insulin sensitivity, attain your ideal body weight, improve your digestive health, gain energy, live an active life, and feel the best you've felt in years.

    Check it out." -Ellen DeGeneres In Food Is the Solution, Matthew Prescott, Senior Food Policy Director for the Humane Society and a leader in the environmental food movement, shows how our plates have the power to heal the world. This lavishly designed resource and recipe collection shows how anyone can help solve the world’s major issues—environmental problems chief among them—simply by incorporating more plants into their diets. Featuring investigative reporting, compelling infographics, and essays from notable contributors like Dr. Michael Greger, John Mackey, James Cameron, Paul McCartney, and Wolfgang Puck, Food Is the Solution will inspire us all to put more plants on our plates. What we eat will determine what kind of world we live in and what kind of world we live on—and Matthew Prescott proves that meat-heavy diets are destroying the planet. Imagine a world in which we are all healthier. Imagine a world where the air is clean, forests dense, water pure, and animal life healthy. That world is a happier world, a better world—and the delectable plant-based foods Prescott shows us how to prepare in Food Is the Solution will help us create it.“Food is power, and this book will help you use it.”— Chef David Chang, Momofuku“Devour this book. Eat it up. It might just save your life and the world.” — Michael Greger, MD, New York Times-bestselling author of How Not to Die

    With the bowl as organizer, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless.Volger’s ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense.Volger also includes many tips, techniques, and indispensable base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes. Photographs by Michael Harlan Turkell

    The effects have been life-changing. Her recipes rely on refreshingly short ingredient lists that are ideal for anyone new to plant-based cooking or seeking simplified, wholesome, family-friendly options for weeknight dinners. All of the recipes are dairy-free and most are oil-free, gluten-free, and nut-free (if not, Brandi offers suitable alternatives), and ideally tailored to meet the needs of an array of health conditions. Try Bakery-Style Blueberry Muffins, Fool ’Em “Cream Cheese” Spinach-Artichoke Dip, Cajun Veggie and Potato Chowder, Skillet Baked Mac n’ Cheese, and No-Bake Chocolate Espresso Fudge Cake.

    In This Cheese is Nuts, Julie is bringing that message to the forefront once more, with a stunning collection of flavorful nut-based cheeses. Julie has always been known for her dairy-free cheeses, and here she shares seventy-five recipes using almonds, cashews, and other nuts to create cheeses anyone can make right at home. Nut-based cheeses are on the cutting edge in the world of vegan cuisine. They're remarkably simple to prepare (all you need are a few simple ingredients and a basic dehydrator), and in as little as twenty minutes, you can have an assortment of tasty fresh cheeses fit for any occasion. Even creating aged cheeses is easy--they require only a day or two in the dehydrator, so making "fancier" cheeses, like Aged Almond Cheddar, is an almost entirely hands-off process. And though they're delectable on their own, Julie's nut-based cheeses are a terrific component in her recipes for Raw Beet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion Soup with Cashew Camembert, and more. Filled with the essential tips, tools, and mouth-watering recipes home cooks need to immerse themselves in the world of nut-based cheese-making, This Cheese is Nuts will demonstrate why nut cheeses should be part of any healthy, sustainable diet.