by
Eiriksdottir, Solla, author.
Call Number
641.5636 EIR
Publication Date
2016
Summary
Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Divided into five chapters ? breakfast, snacks, light lunches, main dishes, and sweet treats ? readers can expect bright, fresh flavours with recipes like Green smoothie, Pistachio and kale hummus, Quinoa pizza, and vegan Vanilla ice cream. All the recipes are vegetarian and many are raw and vegan. After each chapter of recipes there is a seasonal recipe and activity section, which explores some wider lifestyle elements of living healthily, for example growing vegetables in small spaces, dying cloth with turmeric in summer, picking wild berries in fall, and making holiday gifts in winter.
Format:
Books
Relevance:
0.0857
by
Reinhard, Tonia, author.
Call Number
641.66 REI
Publication Date
2016
Summary
There are techniques and secrets to learning how to make sausages in the home kitchen. Making sausages is an ancient art that has made a remarkable comeback in recent years. Tania Reinhard explains the science to making sausages, taking all the guesswork out of it, making it a fun, safe and exciting project for any aspiring sausage maker. Starting with the right tools and equipment there are step-by-step instructions that explain just how healthy sausages can be made simply by using the right ingredients and seasonings. The book has an extraordinary variety of recipes with the best techniques from all over the world. Ingredients range from the classic pork, beef, lamb, chicken and turkey, to wild game, fish and even vegetarian and vegan sausages.
Format:
Books
Relevance:
0.0598
by
Valcorza, Maz, author.
Call Number
641.5636 VAL
Publication Date
2016
Summary
Owner of Sydney's Sadhana Kitchen, Maz Valcorza shares 140+ nourishing, plant-based, raw food receipes for health and wellbeing. There once was a nurse-turned-pharmaceutical sales manager who had always partied hard, chain smoked, eaten as many bacon sandwiches as she liked and exercised just enough to stay fit. One day, she decided to take up yoga (because it seemed like a great way to get a toned butt). Little did she know that this snap decision, made out of curiosity and vanity, would change her life forever, leading her on a journey to organic, plant-based, raw food health, one delicious bite at a time.
Format:
Regular print
Relevance:
50827.2969
by
Le, Stephen, author.
Call Number
641.3 LE
Publication Date
2016
Summary
"There are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole-grains are healthy, whole-grains are a disaster; eat everything in moderation; eat only certain foods--and on and on. In One Hundred Million Years of Food biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Today many cultures have strayed from their ancestral diets, relying instead on mass-produced food often made with chemicals that may be contributing to a rise in so-called "Western diseases," such as cancer, heart disease, and obesity. Travelling around the world to places as far-flung as Vietnam, Kenya, India, and the US, Stephen Le introduces us to people who are growing, cooking, and eating food using both traditional and modern methods, striving for a sustainable, healthy diet. In clear, compelling arguments based on scientific research, Le contends that our ancestral diets provide the best first line of defense in protecting our health and providing a balanced diet. Fast-food diets, as well as strict regimens like paleo or vegan, in effect highjack our biology and ignore the complex nature of our bodies. In One Hundred Million Years of Food Le takes us on a guided tour of evolution, demonstrating how our diets are the result of millions of years of history, and how we can return to a sustainable, healthier way of eating." -- Publisher's description.
Format:
Books
Relevance:
0.0539
by
Cheney, Dina, author.
Call Number
641.6717 CHE
Publication Date
2016
Summary
"The definitive guide to nondairy milks--the first comprehensive cookbook demystifying milk alternatives--here's how to make and customize all types of vegan milks, with one hundred delicious recipes and handy comparison charts, tips, and guidance for choosing the right dairy-free milks for cooking and baking,"--Amazon.com.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1510/2015018856-d.html
Relevance:
0.0811
by
Aumiller, Emily Lael, author.
Call Number
641.563 AUM
Publication Date
2016
Summary
COOKERY FOR SPECIFIC DIETS & CONDITIONS. At her celebrated bakery Lael Cakes, Emily Lael Aumiller creates stunning special-occasion cakes that are as pleasing to the taste buds as they are to the eye and they're also all vegan and gluten-free! As more people are becoming aware of their dietary restrictions, Emily's exquisite cakes provide a solution that leaves everyone happy while dismissing the idea that vegan and gluten-free desserts are by nature unattractive. The Art of Vegan Gluten-Free Cakes includes recipes for staple cakes (like Mexican Chocolate, Lemon-Poppy, and Classic Red Velvet) plus icings and fondant, how-to's on cake construction, and information on necessary ingredients and tools. The truly extraordinary feature of the book is the gorgeous cake designs, which are organised by mood - classical, classical whimsy, modern, and modern whimsy.
Format:
Books
Relevance:
50825.9766
by
Nadel, Jessica, author.
Call Number
641.5636 NAD
Publication Date
2016
Summary
Nutritional information, clever techniques and over 100 recipes for building different superfoods into your diet until you find yourself getting your superfood boost at every meal of the day.
Format:
Books
Relevance:
1.6092
by
Peterson, Megan Flynn, author.
Call Number
641.5638 PET
Publication Date
2016
Summary
Your no-fuss handbook for Paleo recipes to keep you satisfied every day. Going Paleo doesn't have to mean going crazy. Wasting time, energy and money on expensive ingredients and difficult recipes is the last thing anyone needs when trying to adopt a new way of eating. The Big 15 Paleo Cookbook offers the exact opposite: fantastic recipes that won't break the bank or take over your life. With over 150 Paleo recipes that are well rounded, easy and delectable, you'll never have to wonder what to cook. In each of the 15 chapters you'll find 10 must-make recipes based on one of the 15 foundational Paleo ingredients, along with a couple of variations to give you even more options. Many dishes can be paired to create larger meals based on whatever ingredients you already have on hand. And with labels that indicate which recipes are dairy-free, nut-free, vegan and those that can be made in 30 minutes or less, Paleo cooking is virtually stress free.
Format:
Books
Relevance:
0.1235
by
Thug Kitchen LLC, author photographer.
Call Number
641.5636 THU
Publication Date
2016
Summary
Arming readers with solid recipes and solid health advice is the only way to shut down haters like your aunt Alice who doesn't understand that meat isn't the only source of protein in the game. Put down your diet sodas and six saltine crackers: Thug Kitchen is here to save your ass from itself. This book is a must-buy for anyone who wants to do right by their body, likes nutrition facts and a schedule but still gives plant-based eating the side-eye.
Format:
Books
Relevance:
1.1552
by
Martinez, Shannon, author.
Call Number
641.5636 MAR
Publication Date
2016
Summary
This book offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. From chorizo and potato, Spanish meatballs in a saffron almond sauce, chipotle cashew cheese, tuna and green pea croquettes to warm Spanish doughnuts or spiced Mexican flan, the recipes give new inventive life to classics that will appeal to meat and vegetarian eaters alike.
Format:
Books
Relevance:
52745.6172
by
Brennan, Sean, 1965-, editor.
Call Number
346.940432 NAT
Publication Date
2015
Summary
This edited collection brings together some of Australia's foremost experts in native title to provide a realistic assessment of the achievements, frustrations and possibilities of native title, two decades since the enactment of the Native Title Act 1993 (Cth), and after the most significant High Court decision on native title in more than ten years, Akiba v Commonwealth, which confirmed the existence of commercial native title fishing rights. The Indigenous and non-Indigenous authors come from a variety of disciplines and perspectives and include academics and practitioners from the fields of law, economics, anthropology, history and community development. Uniting the book is a concern that native title make a real impact on the economic and social circumstances of Australia's Indigenous communities. The book consists of two sections. Section One: Legal Dynamics in the Development of Native Title. It examines the way in which Australian law has defined and often constrained the scope of this newly-recognised property right. There is a particular focus on legal issues with a direct bearing on the economic potential of native title, such as alienability and the right to trade resources and the challenges posed for anti-discrimination law. Section Two: Native Title as a Vehicle for Indigenous Empowerment. Authors provide an overview of the contribution made so far by native title and the prospects for future empowerment. Detailed mapping and analysis provides readers with a geographic orientation and a sense of realism about the economic potential of the native title estate, in comparison with achievements under a parallel statutory land rights regime. This section also explains some of the challenges Indigenous groups face in areas such as governance, land reform and internal politicking, as they operate in the shadow of the law, seeking to utilise native title for greater empowerment.
Format:
Books
Relevance:
0.0447
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:
0.0477
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