by
Ferguson, Clare.
Call Number
ARC 641.5636 FER
Publication Date
1986
Format:
Books
Relevance:
1.7678
by
Brown, Sarah
Call Number
ARC 641.5636 BRO
Publication Date
1995 1984
Format:
Books
Relevance:
1.4434
View Other Search Results
by
Brown, Edward Espe.
Call Number
ARC 641.5636 BRO
Publication Date
1973
Format:
Books
Relevance:
1.4434
by
Jogye Order of Korean Buddhism. Cultural Corps of Korean Buddhism.
Call Number
641.59519 KOR
Publication Date
2013
Format:
Books
Relevance:
1.0206
by
Loon, Chrisi Van
Call Number
641.5636 QUI
Publication Date
2006
Format:
Books
Relevance:
0.8839
by
Jaffari, Omid
Call Number
641.5636 JAF
Publication Date
2015
Summary
Here are 150 gluten-free and dairy-free vegan recipes that let you into the secret of creating gourmet raw cuisine for every day. Eating organic, nutritionally dense, uncooked plant foods can really improve your health and well-being because the less food is processed, the less stress it puts on the digestive system...The three sections in this book -- Raw Materials, Staples and Recipes -- take you on a journey through creating delicious raw vegan cuisine from scratch: from using a dehydrator and stocking your pantry with the best ingredients, to making raw vegan staples for your fridge and freezer, to combining these staples to make delicious breakfasts, soups, salads, pastas, risottos, tarts, desserts and chocolates...The result is clean, delicious, nourishing food that is full of goodness for body and soul...
Format:
Books
Relevance:
0.7684
by
Radd, Sue, author.
Call Number
641.563 RAD
Publication Date
2016
Summary
"Good nutrition-and good health-starts in your kitchen! And this beautiful cookbook offers 150 delicious plant-based recipes developed by a nutritionist and cook for your best health, addressing the underlying causes of our most-common lifestyle diseases. "In my earliest memories of cooking, I picture my grandmother at her wood stove and kitchen garden in Croatia-and me climbing her sour cherry trees! She was always teaching me the value of homemade food and 'unsprayed' produce," says author Sue Radd. "Whether you are looking to stay well and prevent disease or influence the progression of an advanced medical condition, it's never too late to start reaping benefits. Your diet is the cornerstone of health improvement." --Website.
Format:
Books
Relevance:
0.7423
by
Chaplin, Amy, author.
Call Number
641.5636 CHA
Publication Date
2015 2014
Summary
A sophisticated vegetarian cookbook with all the tools you need to be at home in your kitchen, cooking in the most nourishing and delicious ways--from the foundations of stocking a pantry and understanding your ingredients, to preparing elaborate seasonal feasts. Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with pretty whole-grain muffins. On the shelves live rows of glass jars containing grains, seeds, beans, nuts, and spices. You open the fridge and therein you find a bottle of fresh almond milk, cooked beans, soaking grains, dressings, ferments, and seasonal produce. This is Amy Chaplin's kitchen. It is a heavenly place, and this book will make it your kitchen too. With her love of whole food and knowledge as a chef, Chaplin has written a book that will inspire you to eat well at every meal. Part One lays the foundation for stocking the pantry. This is not just a list of food and equipment; it's real working information--how and why to use ingredients--and an arsenal of simple recipes for daily nourishment. Also included throughout are tips on living a whole food lifestyle: planning weekly menus, why organic is important, composting, plastics vs. glass, drinking tea, doing a whole food cleanse, and much more. Part Two is a collection of recipes (most of which are naturally gluten-free) celebrating vegetarian cuisine in its brightest, whole, sophisticated form. Black rice breakfast pudding with coconut and banana? Yes, please. Beet tartlets with poppy seed crust and white bean fennel filling? I'll take two. Fragrant eggplant curry with cardamom basmati rice, apricot chutney, and cucumber lime raita? Invite company. Roasted fig raspberry tart with toasted almond crust? There is always room for this kind of dessert. If you are an omnivore, you will delight in this book for its playful use of produce and know-how in balancing food groups. If you are a vegetarian, this book will become your best friend, always there for you when you're on your own, and ready to lend a hand when you're sharing food with family and friends. If you are a vegan, you can cook nearly every recipe in this book and feed your body well in the truest sense. This is whole food for everyone.
Format:
Books
Relevance:
0.4040
by
Katzen, Mollie, 1950-
Call Number
641.5636 KAT
Publication Date
2000
Format:
Books
Relevance:
0.2165
by
Mosimann, Anton.
Call Number
ARC 641.563 MOS
Publication Date
1991
Format:
Books
Relevance:
0.2165
by
Lehner, Pam
Call Number
ARC 641.5636 LEH
Publication Date
1988
Format:
Books
Relevance:
0.2165
by
Scott, David, 1944-
Call Number
ARC 641.5637 SCO
Publication Date
1987
Format:
Books
Relevance:
0.2165
Limit Search Results
Narrowed by: