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Author: Dana Jacobi
Publisher: Ballantine Books
ISBN: 0553394843
Category : Cooking
Languages : en
Pages : 306
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Book Description
140 delicious, healthy recipes for dark, leafy greens that will please your palate and inspire you to clean your plate, including vegan, vegetarian, and gluten-free options. Kale and collards don’t have to be the only greens on your shopping list anymore. Rising stars include romaine and parsley, Brussels sprouts and beet greens, and more. But say the words “Eat your greens,” and even though we know they’re good for us, many people are afraid that they won’t taste good. Fear no more! The Power Greens Cookbook provides go-to recipes that are both nutritious and delicious. Acclaimed cookbook author and blogger Dana Jacobi expands your culinary repertoire and introduces the fifteen Power Greens—from arugula to watercress—that are loaded with health-supporting nutrients and phytochemicals that enhance vitality, all the while protecting against diabetes, heart disease, and high blood pressure, fortifying eyes and muscles, even making your skin glow. Jacobi also shares simple cooking techniques that help you prepare these super veggies quickly. Including main dishes and hearty salads, dips, spreads, snacks, and even drinks, The Power Greens Cookbook offers myriad mouthwatering vegetable-centric recipes. • Soups: Cabbage and Brussels Sprouts Soup, Spinach Gazpacho with Walnuts, Hoppin’ John Stew with Mustard Greens • Salads: Caesar Salad with Parmesan Chickpeas, Tuscan Kale Salad with Pomegranate Seeds and Walnuts, Beets and Beet Greens with Citrus Dressing • Main Dishes: Red Beans and Smoky Greens, Kale-Smothered Pork Chops with Carrot and Apple, Tortelloni with Broccoli Rabe Florets • Small Meals and Snacks: Avocado and Watercress Tartine, Grilled Cheese and Tomato Sandwich with Kimchi, Poached Eggs in a Nest of Bacon-Wilted Kale • Side Dishes and Condiments: Carrots with Wild Arugula Pesto, French Lettuce Stir-Fry, Tahini Creamed Spinach, Kale Za’atar Shown in dozens of tantalizing photographs, these dishes are sure to become mainstays in your kitchen for weeknight family meals, casual entertaining, and elegant dinner parties. From the cruciferous and crunchy to the leafy and light, The Power Greens Cookbook is just what the doctor—and your taste buds—ordered.
Author: Dana Jacobi
Publisher: Ballantine Books
ISBN: 0553394843
Category : Cooking
Languages : en
Pages : 306
Get Book Here
Book Description
140 delicious, healthy recipes for dark, leafy greens that will please your palate and inspire you to clean your plate, including vegan, vegetarian, and gluten-free options. Kale and collards don’t have to be the only greens on your shopping list anymore. Rising stars include romaine and parsley, Brussels sprouts and beet greens, and more. But say the words “Eat your greens,” and even though we know they’re good for us, many people are afraid that they won’t taste good. Fear no more! The Power Greens Cookbook provides go-to recipes that are both nutritious and delicious. Acclaimed cookbook author and blogger Dana Jacobi expands your culinary repertoire and introduces the fifteen Power Greens—from arugula to watercress—that are loaded with health-supporting nutrients and phytochemicals that enhance vitality, all the while protecting against diabetes, heart disease, and high blood pressure, fortifying eyes and muscles, even making your skin glow. Jacobi also shares simple cooking techniques that help you prepare these super veggies quickly. Including main dishes and hearty salads, dips, spreads, snacks, and even drinks, The Power Greens Cookbook offers myriad mouthwatering vegetable-centric recipes. • Soups: Cabbage and Brussels Sprouts Soup, Spinach Gazpacho with Walnuts, Hoppin’ John Stew with Mustard Greens • Salads: Caesar Salad with Parmesan Chickpeas, Tuscan Kale Salad with Pomegranate Seeds and Walnuts, Beets and Beet Greens with Citrus Dressing • Main Dishes: Red Beans and Smoky Greens, Kale-Smothered Pork Chops with Carrot and Apple, Tortelloni with Broccoli Rabe Florets • Small Meals and Snacks: Avocado and Watercress Tartine, Grilled Cheese and Tomato Sandwich with Kimchi, Poached Eggs in a Nest of Bacon-Wilted Kale • Side Dishes and Condiments: Carrots with Wild Arugula Pesto, French Lettuce Stir-Fry, Tahini Creamed Spinach, Kale Za’atar Shown in dozens of tantalizing photographs, these dishes are sure to become mainstays in your kitchen for weeknight family meals, casual entertaining, and elegant dinner parties. From the cruciferous and crunchy to the leafy and light, The Power Greens Cookbook is just what the doctor—and your taste buds—ordered.
Author: Dana Jacobi
Publisher: Ballantine Books
ISBN: 0553393081
Category : Cooking
Languages : en
Pages : 306
Get Book Here
Book Description
140 delicious, healthy recipes for dark, leafy greens that will please your palate and inspire you to clean your plate, including vegan, vegetarian, and gluten-free options. Kale and collards don’t have to be the only greens on your shopping list anymore. Rising stars include romaine and parsley, Brussels sprouts and beet greens, and more. But say the words “Eat your greens,” and even though we know they’re good for us, many people are afraid that they won’t taste good. Fear no more! The Power Greens Cookbook provides go-to recipes that are both nutritious and delicious. Acclaimed cookbook author and blogger Dana Jacobi expands your culinary repertoire and introduces the fifteen Power Greens—from arugula to watercress—that are loaded with health-supporting nutrients and phytochemicals that enhance vitality, all the while protecting against diabetes, heart disease, and high blood pressure, fortifying eyes and muscles, even making your skin glow. Jacobi also shares simple cooking techniques that help you prepare these super veggies quickly. Including main dishes and hearty salads, dips, spreads, snacks, and even drinks, The Power Greens Cookbook offers myriad mouthwatering vegetable-centric recipes. • Soups: Cabbage and Brussels Sprouts Soup, Spinach Gazpacho with Walnuts, Hoppin’ John Stew with Mustard Greens • Salads: Caesar Salad with Parmesan Chickpeas, Tuscan Kale Salad with Pomegranate Seeds and Walnuts, Beets and Beet Greens with Citrus Dressing • Main Dishes: Red Beans and Smoky Greens, Kale-Smothered Pork Chops with Carrot and Apple, Tortelloni with Broccoli Rabe Florets • Small Meals and Snacks: Avocado and Watercress Tartine, Grilled Cheese and Tomato Sandwich with Kimchi, Poached Eggs in a Nest of Bacon-Wilted Kale • Side Dishes and Condiments: Carrots with Wild Arugula Pesto, French Lettuce Stir-Fry, Tahini Creamed Spinach, Kale Za’atar Shown in dozens of tantalizing photographs, these dishes are sure to become mainstays in your kitchen for weeknight family meals, casual entertaining, and elegant dinner parties. From the cruciferous and crunchy to the leafy and light, The Power Greens Cookbook is just what the doctor—and your taste buds—ordered.
Author: Johnna Albi
Publisher: Macmillan
ISBN: 9780312141080
Category : Cooking
Languages : en
Pages : 292
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Book Description
Includes recipes using such greens as arugula, beet greens, cabbage, chards, dandelion greens, lettuce and salad greens, and wild greens.
Author: Jenn Louis
Publisher: Ten Speed Press
ISBN: 160774984X
Category : Cooking
Languages : en
Pages : 330
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Book Description
From one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Health & Special Diet" category Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category
Author: Dana Jacobi
Publisher:
ISBN: 9781635614053
Category :
Languages : en
Pages :
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Book Description
Author: Susan Sampson
Publisher: Robert Rose
ISBN: 9780778804574
Category : Cooking
Languages : en
Pages : 0
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Book Description
From the common to the somewhat obscure -- everyone is looking to incorporate more leafy greens into their diets.
Author: Gena Hamshaw
Publisher: Ten Speed Press
ISBN: 0399579060
Category : Cooking
Languages : en
Pages : 258
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Book Description
Focused on the art of crafting complete, balanced meals that deliver sustained energy and nourishment, this book features 100 compelling and delicious recipes that just happen to be vegan. These 100 recipes for wholesome and nourishing vegan food from blogger, nutritionist, and Food52 author Gena Hamshaw help you make delicious vegan meals that deliver balanced and sustained energy. Every recipe contains the key macronutrients of healthy fats, complex carbohydrates, and proteins, which together make for a complete meal--things like Smoky Red Lentil Stew with Chard, and Falafel Bowls with Freekah and Cauliflower. Photographs accompany each recipe, showing how Gena's simple techniques and fresh ingredients yield delicious meals. Additional tips and tricks for taking food on the go, and for cooking ahead on the weekend for quick weekday lunches and dinners, round out the collection.
Author: Deborah Madison
Publisher: Ten Speed Press
ISBN: 160774192X
Category : Cooking
Languages : en
Pages : 418
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Book Description
In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.
Author: Sapana Chandra
Publisher: National Geographic Books
ISBN: 1632174685
Category : Cooking
Languages : en
Pages : 0
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Book Description
70 nourishing plant-based bowls to energize and fuel your body naturally—from Instagram star, certified health coach, and Real + Vibrant’s Sapana Chandra Not strictly for vegans, these recipes will appeal to everyone who wants to include more plant-based meals in their diets. As a certified health coach, Sapana ensures that each bowl contains a balance of healthy fats, complex carbohydrates, and proteins—plus the yum factor! The recipes in this book honor Sapana's common-sense philosophy for good health: eat real (food) and live well, and you will feel vibrant. Recipes are arranged seasonally so you can make the most of your area's local bounty and eat fresh throughout the year, including offerings such as: • Shaved Asparagus & Barley Bowl • Roasted Beet & Orange Bowl with a Pistachio-Lemon Dressing • Watermelon Poke with Spicy Siracha Dressing • Curried Cauliflower Bowl served with a Cilantro Chutney • Warming Chickpea Coconut Curry Bowl • White Bean & Crispy Rosemary Potato Bowl • Coconut Chia Pudding Bowl with Caramelized Bananas • Rosewater Bliss Ball & Yogurt Bowl • Coconut-milk-based ice creams, such as Blackberry-Lavender, Ash-Lemon, and Chocolate-Tahini Fudge
Author: Lily Diamond
Publisher: Simon and Schuster
ISBN: 1501123416
Category : Cooking
Languages : en
Pages : 272
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Book Description
Born out of the popular blog Kale & Caramel, this sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products. Plant-whisperer, writer, and photographer Lily Diamond believes that herbs and flowers have the power to nourish inside and out. “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Mollie Katzen, author of the beloved Moosewood Cookbook, calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round.
