Natural Foods Books - Page 19

The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan

Mari Fujii

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

Editorial Review:

While Japanese cuisine has become popular in the West, far less is known about the traditional fare originating from Japan's Buddhist temples. Natural and healthy, temple food is based on fresh seasonal vegetables, and staples such as grains and tofu. For centuries, these dishes have been a way of life—and a refreshing change of pace—for monks whose days are spent in rigorous self-discipline.

Married to a Buddhist monk, author Mari Fujii has taught temple cuisine for over twenty years. In these pages, she presents sixty heartwarming recipes, many adapted for the Western kitchen but all true to their roots. Her Carrot and Mushroom Soymilk Soup combines traditional sensibilities with modern taste requirements. The Ginger Rice lends a welcome flair to a common staple, and Banana Tempura is a light, fruity variation of this worldwide favorite.

Mari Fujii's offerings are wide-ranging. THE ENLIGHTENED KITCHEN opens with soups and salads, then sweeps into tofu, beans, vegetables, rice and desserts. A well-considered appendix explains the finer points of cooking rice and making stock, and a detailed glossary provides valuable tips on selecting, using, and storing ingredients.

In Japan, as people seek more ways to improve their diets, temple cuisine is gaining a new generation of followers. Mari Fujii delivers simple, seasonal foods with love and care. She teaches the importance of drawing out the natural flavors of ingredients rather than smothering with heavy sauces or spices. Whether soup, salad, or tofu, these wholesome dishes, based on ancient Japanese traditions, are sure to become firm favorites in modern households. Any way you look at it, THE ENLIGHTENED KITCHEN is a nourishing experience for both body and soul.

Green Smoothie Revolution: The Radical Leap Toward Natural Health

Victoria Boutenko

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Editorial Review:

Thanks to processed and fast foods, being overworked, and feeling stressed while eating on the fly, it is increasingly difficult for most of us to eat anywhere near a balanced diet. We may not be obviously sick, but may suffer from lack of focus, insomnia, sluggishness, or any host of symptoms caused by nutritional deficiency. Green Smoothie Revolution takes aim at this silent epidemic by restoring balance to our diets.

Combining nutrition and know-how with recipes that pack a powerhouse punch, Victoria Boutenko reintroduces long neglected fruits, vegetables, and greens in the most persuasive style for our busy lives: with fast prep and delicious results. Featuring 150 recipes, Green Smoothie Revolution offers both simplicity (4 ripe pears, 1 bunch parsley, 2 cups water; blend well) and enough variety to keep taste buds happy and nutrients coming from a wealth of options.

The Candida Control Cookbook: What You Should Know and What You Should Eat to Manage Yeast Infections (New Revised & Updated Edition)

Gail Burton

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Customer Reviews:
Total reviews: 11 Average rating: 4.0 of 5

Informative Cookbook 5 out of 5 stars.
25 of 25 people found this review helpful.

This is a very informative cookbook. The recipes are the best I have found (and this is the third cookbook I have purchased). I wish I had known about using 100% pure vegetable glycerine as a sweetener months ago! Her recipes make you feel like you are eating "real" food again.

Editorial Review:

Candida is a toxicity syndrome that affects millions of women, but the diet that doctors recommend to patients with this affliction severely restricts many of the foods that make life pleasurable - all sugars, most fresh fruits, milk and milk products, white rice, barley, wheat, most cheeses, all alcohol and fizzy drinks, mushrooms, coffee and most flours. When Gail Burton, a gourmet cook and former food writer from California learned how drastically her medical condition limited her menu options, she wrote the book to help fellow sufferers reintroduce variety and taste into their otherwise bland diets - without sacrificing their health. She includes over 150 yeast-free gourmet recipes from appetizers to desserts, a food chart of problem and permitted foods, a 14-day menu planner, and lists of safe substitute products and sources, including manufacturers.

Grub: Ideas for an Urban Organic Kitchen

Anna Lappe, Bryant Terry

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Customer Reviews:
Total reviews: 18 Average rating: 4.5 of 5

Editorial Review:

A savvy and practical guide to organic eating for urban dwellers.

In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.

Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies.

With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.

Jacques Pepin's Simple and Healthy Cooking

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Customer Reviews:
Total reviews: 15 Average rating: 4.5 of 5

Perhaps a little too thin? 2 out of 5 stars.
14 of 17 people found this review helpful.

I was a bit disapponted with many of the recipes in this book either because they seriously lacked flavor or just didn't turn out right. Also, I agree with the title in the sense that the dishes described in it are healthy, but quite a few are far from being simple (or, conversely, they are so simple that they're boring). On the bright side, I did enjoy many of his dessert recipes, particularly his fruit-based ones. Also, Pepin's example menus are quite creative and helpful, provided that you can do something to dress up the flavor of the actual meals. There is no question in my mind that Jacques Pepin is perhaps one of the most talented and respected chefs of our time, but this particular book just seems to fall short.

My Favorite Cookbook Yet! 5 out of 5 stars.
6 of 6 people found this review helpful.

I am very health conscious, so the title of this cookbook grabbed my attention. I did not even know who Mr. Pepin was. I purchased the cookbook on a whim, and have not been sorry, yet. I did not know healthy cooking could taste so good. As one reviewer said, it is all in the preparation and spices. I simply had no idea! I have made several recipes so far, and have not been disappointed. They are truly delicious. However, the only negative thing I have to say is some of the recipe's ingredients are hard to find, or ones I have never heard of. It isn't simple cooking as the title implies, but it is well worth the time and effort put into each recipe. This is the best cookbook I have ever owned, and highly recommend it to anyone, whether you are health conscious or not.

Editorial Review:

America's master of delicious cooking brings you over 200 of the tastiest, healthiest recipes ever created.

Outstanding in the Field: A Farm to Table Cookbook

Jim Denevan, Marah Stets

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

Instead of bringing food to guests in a traditional restaurant setting, Jim Denevan brings diners to their food, creating what Alice Waters has called “the restaurant I always imagined.” His innovative organization, Outstanding in the Field, sets up dinner tables in fields, ranches, dairies, vineyards, and community gardens across the country for alfresco meals that truly reconnect us with the land and people that produce our food.

In Outstanding in the Field, Denevan presents a cookbook full of seasonally inspired dishes from his farm-fresh dinners, sharing more than one hundred recipes with home cooks and food lovers everywhere. Celebrating local ingredients at their height of freshness, favorites include Haricot Vert and Early Girl Tomato Salad with Summer Savory; Burrata Cheese with Nectarines, Mâche, and Hazelnuts; Sea Scallops with Sugar Snap Peas and Chervil; Pure Maple Syrup–Braised Short Ribs; Green Tomato Marmalade; and Upside-Down Fresh Fig Cake. All of the recipes present opportunities to use the most flavorful produce, meats, and cheeses in the area where you live—and suggestions for substitutions when necessary.

America’s appetite for organic and local food has never been stronger and there is no better guide to this growing movement than Jim Denevan. With inspiring recipes, beautiful photographs throughout of farms and food across the country, and information on finding local ingredients and helping Community Supported Agriculture and community gardens, Outstanding in the Field is a cookbook that celebrates the pleasures of raising, preparing, and enjoying good food.

Robbing the Bees: A Biography of Honey--The Sweet Liquid Gold that Seduced the World

Holley Bishop

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Customer Reviews:
Total reviews: 24 Average rating: 4.5 of 5

Editorial Review:

Honey has been waiting almost ten million years for a good biography. Bees have been making this prized food -- for centuries the world's only sweetener -- for millennia, but we humans started recording our fascination with it only in the past few thousand years. Part history, part love letter, Robbing the Bees is a celebration of bees and their magical produce, revealing the varied roles of bees and honey in nature, world civilization, business, and gastronomy.

To help navigate the worlds and cultures of honey, Bishop -- beekeeper, writer, and honey aficionado -- apprentices herself to Donald Smiley, a professional beekeeper who harvests tupelo honey in the Florida panhandle. She intersperses the lively lore and science of honey with lyrical reflections on her own and Smiley's beekeeping experiences. Its passionate research, rich detail, and fascinating anecdote and illustrations make Holley Bishop's Robbing the Bees a sumptuous look at the oldest, most delectable food in the world.

The Cleveland Clinic Foundation Creative Cooking for Renal Diabetic Diets

Foundation Clevelan Clinic

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

Provides both depth and breadth to meal preparation for the renal diabetic diet 4 out of 5 stars.
6 of 6 people found this review helpful.

Although published in 1985, the recipes in this book present a wide range of main dishes, snacks, side dishes and desserts for a renal diabetic diet in which protein, potassium sodium, phosphorous and sugar intake are restricted. While the recipes address renal diet restrictions, diabetics are forewarned as sugar itself, not substitutes, is employed. However, the authors note that recipes with sugar content should not be consumed outside of an entire meal. Nutritional content is presented for each recipe, and the authors suggest that no ingredients substitutions be made (except for exchanging butter or margarine for their salt-free versions) as changes would alter the calculated nutritional values.

The recipes are relatively simple to prepare, serve from 2 - 10 (though generally provide 6-8 servings), and require ingredients easily procurable at any supermarket. The number of ingredients ranges considerably from 4 for "Spiced Tea" to 19 for "Coquilles St. Jacques". Spices are used extensively to provide flavor variety in lieu of salt, and include, for example, chili powder, pepper, onion powder and garlic powder. Herbs (sage, marjoram, thyme, parsley, basil, oregano, etc.) are presented in measures for dried herbs, but of course, fresh herbs could be substituted without altering nutritional content. The most exotic equipment used is the skewers required for "Shish Kabobs".

While many of the recipes contain items that are considered disallowed for renal or diabetic conditions, the authors generally stipulate in a recipe where a restricted item is present that the ingredient "has been calculated into the recipe." Small amounts of restricted foods on an occasional basis are tolerable, and the authors account for key nutritional aspects (number of servings, calories per serving, protein, fat, and carbohydrate content and sodium and potassium content) of each recipe in Section I of the book. In terms of dairy products (phosphorous and potassium sources), sour cream is used ("Veal Goulash", for example) as is yogurt ("Lamb Curry"). Milk and cream are employed in some main dishes, and cheese (sodium source), including cream cheese and cottage cheese, functions as a key ingredient in recipes. The name brand dairy product substitute Coffee Rich is used, occasionally, in place of a dairy product. Several potato (potassium source) recipes are given, and included in the directions is the soaking process required for use of potatoes in renal diets. Canned, low sodium tomatoes (potassium and sodium source) make an appearance in the recipe for "Spaghetti Sauce", among others, and tomato sauce and paste are used (separately and together) in various recipes as well. Nuts (potassium source) are found in both breads ("Zucchini Bread") and desserts (Cranberry Nut Pudding"). Sodium is present wherever margarine is used and, of course, where low-sodium ingredients are required. Dessert recipes include sugar, not the sugar substitutes most diabetics use, and the authors state that items containing sugar should be eaten as "part of a whole meal, not by themselves".

Both light and heavy fare are represented in main dishes that range from heavy casserole-style meals such as "Turkey Broccoli au Gratin" and "Lasagna" to lighter entrees such as "Chicken Breasts and Mushrooms in Wine" and "Breaded Veal Cutlets". Salad dressings, such as "Creamy Roquefort Dressing" and "Parisian Dressing" would likely be regarded as good by anyone, as would the recipe for "Hot Spiced Wine". Vegetables, salads, cookies, quick breads and desserts round out the remaining offerings.

Notably absent from this book are recipes with Asian or Southwestern flavorings and ingredients. As another reviewer notes, this is likely due to the period in which the book was compiled. This deficiency can be addressed through the use of recipes for renal diets available from other sources. Overall, while lacking recipes for recent trends toward Asian and Southwestern cooking, and using sugar instead of sugar substitutes, this cookbook provides both depth and breadth to meal preparation for the renal diabetic diet and it functions as a welcome addition to the repertoire of recipes that non- diet- restricted members of the family can enjoy as well.

The book is an 8.5" x 11" paperback which can be made to lay flat when opened. There are no pictures, but the easy-to-read, extra-large text makes following a new recipe a comfortable experience.

Table of Contents:
A. Beverages
B. B. Cookies
C. C. Quick Breads
D. D. Desserts
E. Main Dishes
a. Beef
b. Poultry
c. Lamb
d. Fish (Note: this section includes shellfish recipes)
e. Eggs and Cheese
F. Vegetables
G. Salads
H. Salad Dressings, Sauces, Relishes and Shakers
I. Nutritive Values of Recipes
J. Index

Editorial Review:

Special diets are often difficult to follow because they soon become boring and monotonous. This cookbook was written to add variety and imagination to readers' diets. Favorite everyday and special occasion recipes are given to make meals more pleasurable and the diets easier to follow. This cookbook has been compiled through the efforts of many individuals at the Cleveland Clinic Foundation. Renal patients submitted many recipes, and all recipes have been tested in the Cleveland Clinic Foundation Department of Nutrition Therapy test kitchen. Dialysis and pre-dialysis patients use this book. It contains 288 recipes for holidays and entertaining as well as for everyday use. Directions are easy to follow and printed in extra-large type. Recipes are modified for sodium, potassium, protein and fluid control. Most recipes use ingredients already at hand; only a few dietetic foods are required. Index and nutrient analyses are included for individual servings and total recipes.

The New Glucose Revolution Low GI Family Cookbook: Raise Food-Smart Kids--100 Fun and Delicious Recipes Made Healthy with the Glycemic Index (Glucose Revolution)

Dr. Jennie Brand-Miller, Kaye Foster-Powell, Anneka Manning, Philippa Sandall

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Total reviews: 6 Average rating: 4.0 of 5

Editorial Review:

Low GI eating has advantages for everyone-including healthy, growing children. By raising blood glucose and insulin levels more gradually and evenly (which means food is more filling), low GI diets reduce the risk of heart disease, diabetes and obesity. An essential guide to raising and nourishing children of all ages, The New Glucose Revolution Low GI Family Cookbook has ideas for healthy meals for every time of day, from breakfast to dinner to dessert. You’ll also learn strategies to help kids make smart food choices, how to plan balanced diets and substitute high GI foods with low GI alternatives, and information for feeding kids with food allergies or sensitivities. With low GI varieties of family favorites like mac ’n’ cheese and spaghetti with meatballs, this cookbook also includes many other tasty, kid-tested recipes, including, baked crispy fish pieces, French toast with strawberry and banana topping, cheesy vegetable patties, frozen berry yogurt popsicles, homemade popcorn, and easy tomato tuna pasta. Providing your family with the nutrition they require can be a challenge when you’re confronted with a range of ages and preferences. But with The New Glucose Revolution Low GI Family Cookbook, you can feed your whole family nutritious and enticing meals while learning the healthy eating habits of the GI-for a lifetime of health and vitality.

Month of Meals, Quick & Easy Menus for People with Diabetes: Classic Cooking

American Diabetes Association

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Not Just Good For Diabetics! 5 out of 5 stars.
19 of 19 people found this review helpful.

I bought this cookbook recently to give to someone just diagnosed with diabetes and spent a good deal of time reading the recipes, myself. It is a good cookbook for anyone who is interested in eating healthy. I copied some of the recipes for my own use. I particularly liked some of the chicken recipes as well as the recipe for black bean soup. Each page of the book is divided into thirds so that you can mix and match different foods as you plan your meals. When you get past that initial barrier of figuring out what is going on with the book, you will like this cookbook tremendously. There is a wealth of information here to make us all healthier eaters.

Editorial Review:

Millions of ways to mix and match! Here's how it works:

Each menu planner has 28 days worth of new menu choices; pages are split into thirds and are interchangeable. There are 20,000 menu combinations in each book. No matter which combination the reader chooses, carb counts and nutrients are correct for the entire day­­automatically. Readers can mix and match among all of the menu planners if they want; millions of combinations are possible!

Updated third editions of the Month of Meals series feature:

• Complete nutrient analysis and carbohydrate count for every meal
• Every meal includes the same number of carbs, no matter which choice is picked­­45­60 grams for every breakfast, 60­75 grams for every lunch, and 70­85 grams for every dinner­­this helps keep blood sugar levels stable
• Covered spiral binding increases bookshelf visibility