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Author: Cary Neff
Publisher: Sourcebooks
ISBN: 9781402204050
Category : Cookery
Languages : en
Pages : 0
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Book Description
New in paperback, this "New York Times" bestseller by chef Cary Neff proves that good for the body doesn't mean bad for the soul. Full color.
Author: Cary Neff
Publisher: Sourcebooks
ISBN: 9781402204050
Category : Cookery
Languages : en
Pages : 0
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Book Description
New in paperback, this "New York Times" bestseller by chef Cary Neff proves that good for the body doesn't mean bad for the soul. Full color.
Author: Sapna Elizabeth Thottathil
Publisher: Academic Press
ISBN: 0128136189
Category : Technology & Engineering
Languages : en
Pages : 354
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Book Description
Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: - Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; - Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and - Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement.
Author: Lauren Montelbano
Publisher:
ISBN:
Category :
Languages : en
Pages : 62
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Book Description
Chef Lauren draws from her life experiences to create inventive, nutrient dense, plant-based meals. Each facet of her life plays into the creation of her food. As a trained yoga instructor, Lauren has vowed to practice Ahimsa (non-harm), and only uses ingredients that haven't been sourced from animals. Having strengthened the mind-body connection through her practice, she sees the direct impact food has on the body, the psyche and the energetic systems.As a holistic nutritionist, Lauren uses ingredients that support overall health and well being. She infuses meals with medicinal herbs and spices and can tailor her approach to the individual needs of her clients.As a former organic farmer, Lauren knows the importance of caring for the land and supporting the people who lovingly grow our food. She partners with local farmers to bring you meals made with the freshest ingredients.Lauren is also an avid world traveler and brings home the concepts of different cuisines to share with her readers.Through food, sharing stories, and supporting causes we believe in, we create a world rich in interconnection and compassion.
Author: Heather Thomas
Publisher: Leaping Hare Press
ISBN: 1782408754
Category : Body, Mind & Spirit
Languages : en
Pages : 195
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Book Description
An environmental foodie on a holistic path, Heather is mindfully committed to creating positive change, nurturing nature connection, and transforming the way we eat. Part practical, part meditative, The Mindful Kitchen infuses the everyday with simple nature-related rituals to reinforce thoughts as positive actions-creating focus, awareness and translating intent into lifestyle. Bite-size philosophical notes, meaningful questions, joyful rituals, and an abundant feast of vegetarian recipes are mindfully stirred together in this new-wave cookbook. Offering over 100 seasonal recipes, this beautifully illustrated culinary go-to encourages you to make mindful choices through how and what you eat. Add empowering flavors for wellbeing — inspiration, curiosity, and awareness — and this is destined to be a must have in every kitchen library. With fresh takes on old favourites, and new dishes to tickle the taste buds, there’s a recipe for every season. Ranging from a classic bubble and squeak, to a refreshing elderflower champagne, recipes include: Leek and Hazelnut Risotto; Pumpkin Coconut Soup; Preserved Pizza; Zero Waste Veggie Stock; Rhubarb and Lentil Curry; Oatmeal Honey Bread; and Apple Cake Lasagne.
Author: Sophie Egan
Publisher: Workman Publishing Company
ISBN: 1523507381
Category : Cooking
Languages : en
Pages : 281
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Book Description
A radically practical guide to making food choices that are good for you, others, and the planet. Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken—Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between? Using three criteria—Is it good for me? Is it good for others? Is it good for the planet?—Sophie Egan helps us navigate the bewildering world of food so that we can all become conscious eaters. To eat consciously is not about diets, fads, or hard-and-fast rules. It’s about having straightforward, accurate information to make smart, thoughtful choices amid the chaos of conflicting news and marketing hype. An expert on food’s impact on human and environmental health, Egan organizes the book into four categories—stuff that comes from the ground, stuff that comes from animals, stuff that comes from factories, and stuff that’s made in restaurant kitchens. This practical guide offers bottom-line answers to your most top-of-mind questions about what to eat. “The clearest, most useful food book I own.”—A. J. Jacobs, New York Times bestselling author
Author: Karyn Calabrese
Publisher: Book Publishing Company
ISBN: 157067907X
Category : Cooking
Languages : en
Pages : 193
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Book Description
Karyn Calabrese is Chicago's premier vegan and raw restauranteur and champion for holistic living. Her timeless beauty, youthful physique, and boundless energy are testaments to the lifestyle habits she advocates. Her latest cookbook is divided into two sections: one features popular cooked recipes from her restaurants Karyn's Cooked and Karyn's on Green, and the other focuses on her favorite raw recipes from Karyn's Fresh Corner.
Author: Adrian Miller
Publisher: UNC Press Books
ISBN: 1469607638
Category : Cooking
Languages : en
Pages : 352
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Book Description
2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.
Author: Renee Loux Underkoffler
Publisher: Penguin
ISBN: 1440628017
Category : Health & Fitness
Languages : en
Pages : 514
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Book Description
Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet. In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching. At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living
Author: Jim PathFinder Ewing
Publisher: Simon and Schuster
ISBN: 1844099008
Category : Body, Mind & Spirit
Languages : en
Pages : 151
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Book Description
When did growing and eating food cease to be considered sacred? How did food lose its connection with health? Why is our food system out of control? What simple steps can we each take to profoundly change our world as a healthier place for us all? Journalist, author Jim PathFinder Ewing answers these and other questions with his new book, Conscious Food: Sustainable Growing, Spiritual Eating. Ewing provides a background on the emergence of agriculture and the declining connection with food as society evolved, particularly during times of war, and scrutinizes today's "conventional" farming that relies upon deadly toxins and unsustainable fossil fuels. The book outlines how modern people can avoid being victims of biocultural evolution and the resultant entropy of declining global and personal health--and instead contribute to the movement toward mindful food choices and better world health, both physically and spiritually. Ewing discusses how society can nurture the unseen Spirit world that permeates plants through adopting nondenominational spiritual understandings, and includes how-to examples for growing organic food and fostering a supportive community and urban agriculture, as well as notes for expanded resources.
Author: Gabriel Cousens, M.D.
Publisher: North Atlantic Books
ISBN: 1583943269
Category : Cooking
Languages : en
Pages : 567
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Book Description
Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens addresses the dangers of foods that have been genetically modified, treated with pesticides, microwaved, and irradiated—and presents an alternative diet of whole, natural, organic, and raw foods that can reverse chronic disease and restore vitality. Both a guide to natural health and a cookbook, Rainbow Green Live-Food Cuisine features over 250 revolutionary vegan recipes from chefs at the Tree of Life Cafe, from Buttery Butternut Porridge to Raw-violis to Carob Coconut Cream Eclairs. Combining modern research on metabolism, ecological consciousness, and a rainbow of live foods, Dr. Cousens dishes up comprehensive, practical, and delectable solutions to the woes of the Western diet.
