Forks over knives--the cookbook : over 300 recipes for plant-based eating all through the year
by Sroufe, Del.
Print Book
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Summary
A collection of over three hundred plant-based recipes with fruits, vegetables, whole grains, and legumes for basics, breakfasts, salads, soups, stir-fried grilled and mashed vegetables, great grains, beans, casseroles, and desserts. Full description
Summary: |
A collection of over three hundred plant-based recipes with fruits, vegetables, whole grains, and legumes for basics, breakfasts, salads, soups, stir-fried grilled and mashed vegetables, great grains, beans, casseroles, and desserts. The secret is out: if you want to lose weight, lower your cholesterol, and prevent (or even reverse!) chronic conditions, the right food is your best medicine. Cut out meat, dairy, and oils and see amazing results. |
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Physical Description: |
319 p. : ill. ; 26 cm. |
Bibliography: |
Includes bibliographical references (pages 305-306) and index. |
ISBN: |
9781615190614 1615190619 9781615191598 (ebook) 1615191593 (ebook) |
Author Notes: |
Isa Chandra Moskowitz is an American cookbook author, magazine columnist, and former host of the community access cooking show Post Punk Kitchen. Her best-selling cookbooks include Vegan with a Vengeance , Vegan Cupcakes Take Over the World , Veganomicon , Vegan Brunch , Vegan Cookies Invade Your Cookie Jar , and Appetite for Reduction . She maintains the popular vegan website Post Punk Kitchen and lives in Omaha, Nebraska. Julieanna Hever, MS, RD, CPT , is known as the Plant-Based Dietitian. She is the executive director of EarthSave, International, the author of The Complete Idiot's Guide to Plant-Based Nutrition and The Complete Idiot's Guide to Gluten-Free Vegan Cooking , a nutrition columnist at VegNews, and the coproducer and star of the infotainment documentary To Your Health. Visit her at www.toyourhealthnutrition.com. Darshana Thacker teaches traditional Ayurvedic food preparation at Vapika Spirit in Los Angeles (www.vapikaspirit.com). Her intimate, kitchen-based classes illustrate the simple preparation of well-balanced meals planned according to the season. Judy Micklewright always had an affinity for plants but never realized their full potential, or how one day they would change her life. After battling numerous ailments unsuccessfully, it occurred to her to give a plant-based diet a try, and the results were profound. She has since set out on a path of discovery into plant-based living, personalizing the diet, and enjoying newfound vigor in her mind, body and soul. Now a mother, Judy continues to dedicate herself to unearthing tasty, plant-based good-for-you goodness. |