Search Results for Delicious - Narrowed by: Cooking (Natural foods)

Chia, quinoa, kale, oh my! : recipes for 40+ delicious, super-nutritious superfoods / Cassie Johnston.

2024-05-11T18:09:26Z

by Johnston, Cassie
Call Number 641.563 JOH
Publication Date 2015
Summary "A superfood is one that goes above and beyond the call of duty. Not only are superfoods delicious, but they also pack a powerful nutrient punch. Skip the diet programs, pills, and promises. Eating a diet rich in superfoods is the best way to stay healthy, maintain your weight, and fight all kinds of diseases and ailments. Many superfoods are familiar - blueberries, oats, walnuts, and even dark chocolate. But what about the more unusual superfoods, such as acai, farro, and hemp seeds? In this wide-ranging cookbook, author Cassie Johnston features 30 superfoods and more than 100 recipes" --Amazon.com.
Format: Books

Low GI cookbook : over 80 delicious recipes to help you lose weight and gain health / Louise Blair.

2024-05-11T18:09:26Z

by Blair, Louise.
Call Number 641.5638 BLA
Publication Date 2005
Format: Books

The Blue Ducks' real food : 104 delicious mostly wholefood recipes / Mark LaBrooy & Darren Robertson with Hannah Reid.

2024-05-11T18:09:26Z

by Labrooy, Mark, author.
Call Number 641.563 LAB
Publication Date 2015
Summary Professional chefs, wannabe farmers and flavour seekers, Darren Roberston and Mark LaBrooy are passionate about growing, sourcing and making their own food. In this quirky and fresh take on cooking with wholefoods, Mark and Darren share more than 80 delicious recipes, based around whole grains, free-range meat, sustainable seafood, fresh vegetables and fruit, and nuts and seeds. All of their dishes are bursting with flavour, colour and goodness. The book also features a series of how-to sections, showing you how easy it is to create your own basics from scratch. Learn how to make yoghurt, flavoured vinegars and salts, smoked salmon, beef jerky and fermented veggies such as sauerkraut and kimchi. There's a comprehensive user's guide to grains, nuts and seeds, as well as sections on cooking with spices (you can't beat a good curry night!), using secondary cuts of meat in your recipes, simple ways to cook whole fish, preserving foods, cold-pressed juices etc.
Format: Books

The no-cook cookbook : 100 easy & delicious recipes that don't need an oven / Sharon Hearne-Smith.

2024-05-11T18:09:26Z

by Hearne-Smith, Sharon, author.
Call Number 641.5 HEA
Publication Date 2016
Summary GENERAL COOKERY & RECIPES. Be it breakfast, lunch or dinner, this book will show you how to cook in a totally new way. Discover 100 easy, innovative, inspiring recipes that don't involve conventional oven cooking - instead you'll find a wealth of clever methods and shortcuts for transforming simple ingredients into vibrant and nutritious meals. We're not just talking salads. From fresh dips, soups and slaws, and no-cook interpretations of familiar classics; to pasta and noodle dishes, cheats' pizzas, simple sushi and ceviche, and foolproof no-bake desserts, you'll be surprised and delighted at the gorgeous food you can magic up without even turning on the oven. And since fresh, uncooked food retains more nutrients, not only will your kitchen stay cooler and your energy bills smaller, but your body will thank you too, as the growing ranks of 'raw food' and 'clean eats' enthusiasts will testify.
Format: Books

Healthy made easy : more than 140 fast and delicious recipes to make you look and feel your best / Luke Hines.

2024-05-11T18:09:26Z

by Hines, Luke, author.
Call Number 641.563 23
Publication Date 2017
Summary Luke Hines is passionate about creating meals that not only look and taste incredible but are good for you too. Packed full of nutrient-dense wholefoods - think seasonal fruits and veggies, sustainable proteins and healthy alternatives to dairy and sugar - these are recipes to help you thrive and flourish. It's not about restricting yourself, but finding equally or MORE delicious substitutes for foods that aren't so good for you. These delicious, fuss-free meals will help you increase your energy, lose weight and feel happier and healthier than ever before! Healthy Made Easy features over 100 recipes, this time with a focus on simple and quick dishes for those short on time but who still strive to eat well. Luke makes eating healthily as easy as possible for people, regardless of how much time they have or how much experience they have in the kitchen. His recipes are friendly and approachable, like Luke himself! Whether you're looking for super-fast breakfasts, easy and nutritious lunchbox ideas, wholesome mid-week dinners, one-pan wonders or guilt-free sweets, Luke has you covered.
Format: Books

Salads & vegetables / Karen Martini.

2024-05-11T18:09:26Z

by Martini, Karen, author.
Call Number 641.65 MAR
Publication Date 2016
Summary Vibrant, fresh produce takes centre stage in this collection of original, nourishing and downright delicious salads and vegetable dishes from Karen Martini.
Format: Books

Trupps' wholefood kitchen : eat well, live well, feel great / Walter and Dorota Trupp.

2024-05-11T18:09:26Z

by Trupp, Walter.
Call Number 641.563 TRU
Publication Date 2012
Summary Written by an internationally renowned chef and qualified nutritionist, this book contains delicious, simple recipes that utilise clean, whole and organic foods that promote good health and well-being.
Format: Books

Real fresh food : healthy meals for busy people / Anna & Roger Wilde ; with photography by Daniel Allen.

2024-05-11T18:09:26Z

by Wilde, Anna, 1974-
Call Number 641.563 WIL
Publication Date 2009
Summary This stylish collection of simple yet delectable recipes is also a toolbook for change with the potential to improve your eating habits, health and wellbeing dramatically. Practical advice and gentle encouragement will give you the confidence to create utterly delicious meals that are suitable for both adults and children, and anyone with specific dietary requirements. This title includes both meat and vegetarian dishes. A contemporary design and exquisite photography will help make organic and healthy foods appealing to a broader range of people than ever before. Each recipe will include a 'footnote' offering the nutritional benefits of one of the main ingredients.
Format: Books

Hippie Lane : the cookbook / Taline Gabrielian ; photography by Petrina Tinslay, Sneh Roy and Omid Daghighi.

2024-05-11T18:09:26Z

by Gabrielian, Taline, author.
Call Number 641.5637 GAB
Publication Date 2017
Summary Influenced by her cultural roots and with a creative gift for healthy recipe development, Taline Gabrielian is passionate about food, health and family. She uses whole, unprocessed ingredients to produce plant- based, vegan recipes that are packed with a powerhouse of goodness. Founder of Hippie Lane, which has a growing international following on social media, Taline is fast becoming a foodie rock star. Her first book features breakfasts the family will love, exciting and innovative lunches, nourishing snacks, power salads with gorgeous creamy dressings, beautiful bliss bowls, weekend meal inspiration, dinners for week nights and date nights and the most amazing sweet treats. Taline's food is delicious, easy to make and inventive; she takes nutritious eating to a whole new leve of feel-good sophistication.
Format: Books

Real food by Mike : seasonal wholefood recipes for wellbeing / Mike McEnearney.

2024-05-11T18:09:26Z

by McEnearney, Mike, author.
Call Number 641.564 MCE
Publication Date 2017
Summary Real Food by Mike reminds us that we are what we eat - but that doesn't mean what we eat can't be delicious. Accompanied by full-colour photography, this book from chef Mike McEnearney is perfect for health-conscious people who still adore things like pork belly and gooey French cheese. The book is based around the idea of the physic garden, in which plants are grown for their medicinal benefits to the body - be that muscular (ginger, turmeric), gastroenterological (dill, oregano) or neurological (lemon, verbena, chamomile). The recipes, divided by season, are annotated with the medicinal plants used and their health benefits. Simply presented and approachable, these are recipes you'll want to cook and eat time and time again.
Format: Books

Food as medicine : cooking for your best health / by Sue Radd, AdvAPD.

2024-05-11T18:09:26Z

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

Wholefood simply : natural indulgence / Bianca Slade.

2024-05-11T18:09:26Z

by Slade, Bianca, author.
Call Number 641.86 SLA
Publication Date 2018
Summary Bianca Slade's passion is to recreate traditional desserts, treats, snacks & sweets to suit her family's wholefood ways, minimising processed ingredients, maximising raw ingredients and avoiding refined sugar, gluten and dairy. The 100 recipes in this book, accompanied by delectable photographs, cater for all kinds of food intolerance and include low fodmap. Bianca keeps her ingredients and methods simple without compromising on taste. From her moreish take on chocolate brownies to Not Quite a Snickers Slice, you'll also find a host of recipes for baked and unbaked cakes, cookies, slices and bars as well as delicious ice creams and takes on classic sweets, from peppermint creams to all kinds of fudge. Delicious, simple, easy and healthy, too!
Format: Regular print

Monash University low FODMAP : the cookbook / The Monash Fodmap team.

2024-05-11T18:09:26Z

by Monash University. Fodmap Team, author.
Call Number 641.5631 MON
Publication Date 2022
Summary This is the perfect cooking companion to better manage symptoms of irritable bowel syndrome (IBS). Offering 120 newly developed recipes created using the world's largest database of FODMAP-tested foods, it shows you how to cook and enjoy low FODMAP foods at home. It also includes the Monash FODMAP stack cup, a unique feature designed by the research team to help customise meal plans to suit your lifestyle. With the Monash University Low FODMAP cookbook, you'll have an easy-to-use guide to a diet therapy that brings together fresh, nourishing, low FODMAP ingredients to create delicious and simple dishes from around the world. With all proceeds from the cookbook going back into research, you'll be playing a meaningful rule in making a bigger, better impact on the lives of people with IBS around the world.
Format: Books

The Complete Vegan Cookbook : : over 150 whole-foods, plant-based recipes and techniques / by the Natural Gourmet Center ; with Jonathan Cetnarski, Rebecca Miller French, and Alexandra Shytsman ; photographs by Christina Holmes.

2024-05-11T18:09:26Z

by Natural Gourmet Institute (New York, N.Y.)
Call Number 641.5636 NAT
Publication Date 2019
Summary In its forty-year history, Natural Gourmet Institute (NGI) has trained many natural food chefs in the art of healthy cooking. Their curriculum emphasizes local ingredients and the philosophy of using food as medicine. Now, in their very first cookbook, NGI reveals how to utilize whole seasonal ingredients in creative and delicious ways. You'll learn about methods for sourcing sustainable ingredients, principles of nutrition, and much more. Every recipe is perfect for anybody wanting to eat a little healthier, whether to adhere to a specific diet, to do better for the earth, or just to feel better.
Format: Books

Leon : fast & free : free-from recipes for people who really like food / by Jane Baxter & John Vincent ; photography by Tamin Jones.

2024-05-11T18:09:26Z

by Baxter, Jane, author.
Call Number 641.5638 BAX
Publication Date 2017
Summary 'LEON was the first restaurant on the high street to pay attention to a new way of eating - championing gluten-, dairy- and sugar-free food. We've always done it. It's always done us and our customers good. Now it's time to stop it being a secret.' - John Vincent, LEON co-founder Each recipe in this beautiful cookbook is completely gluten-, dairy- and refined sugar-free, with many following a 'paleon' formula (LEON's version of Paleo). From recipes for gluten-free Spaghetti Vongole to chocolate beetroot cake, breakfast dahl to chicken and olive tagine, this book contains recipes for every meal of the day and every occasion, and proves that a free-from menu can be utterly delicious.
Format: Regular print

The Detox Kitchen bible : 200 recipes for glorious health - all free from wheat, dairy and refined sugar / Lily Simpson & Rob Hobson.

2024-05-11T18:09:26Z

by Simpson, Lily, author.
Call Number 641.563 SIM
Publication Date 2015
Summary Lily Simpson runs The Detox Kitchen, whose boutique delis and specially designed health menus have won thousands of customers, including international celebrities. She and consultant nutritionist Rob Hobson are devoted to their philosophy of great health through great food. Inside this book are 200 of Lily's exquisite recipes, brightly delicious and packed full of flavour thanks to her clever combinations of herbs, spices and oils. All wheat, dairy and refined sugar free, you will find recipes for invigorating breakfasts, zingy raw salads, delicious snacks and dips, vibrant fish and meat dishes, and scrumptious sweet treats. In addition, Rob explains how to use these dishes to target your health needs, whether that is losing weight, gaining energy, getting clearer skin or just having a weekend detox after a few days of indulgence. Eat your way to glowing health with this smart new guide to daily wellbeing.
Format: Books

River Cottage easy / Hugh Fearnley-Whittingstall ; photography by Simon Wheeler ; illustrations by Mariko Jesse.

2024-05-11T18:09:26Z

by Fearnley-Whittingstall, Hugh, author.
Call Number 641.555 FEA
Publication Date 2017 2012
Summary How often have you wished there was a magic formula to make cooking easier? Well, there is. Put just three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the combinations that make magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream.Hugh has used the formula of three to create more than 175 easy recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives. The list goes on.With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food.
Format: Regular print

The naturalista : nourishing recipes to live well / Xochi Balfour.

2024-05-11T18:09:26Z

by Balfour, Xochi, author.
Call Number 641.563 BAL
Publication Date 2016
Summary If you have ever felt the stress of 21st-century living wrap itself around your heart and turned to a double espresso and a faint hope that tomorrow will be better, then this book will show you how to slow down, listen to your body and find a more natural, holistic way of life. Xochi Balfour's food is gluten- and dairy-free and predominantly plant based, but straightforward and delicious, her skincare recipes can also be made from kitchen ingredients and her techniques for everyday mindfulness can be fitted into the busiest of lives. Her recipes include power balls and energy bars, raw chocolate, sea salt and pistachio fudge, cornershop turmeric and coconut dahl and beetroot falafel as well as a gluten-free carrot and flax bread. For your body, there is a rosewater facial spray, passionfruit and papaya face mask and lavender and shea butter body lotion, while for your home, Xochi will show you the benefits of barefoot earthing and how to make your own incense.
Format: Books

The village : grown & gathered / Matt & Lentil.

2024-05-11T18:09:26Z

by Purbrick, Matt, author.
Call Number 641.563 PUR
Publication Date 2018
Summary In The Village, Matt and Lentil from Grown & Gathered focus on the life-giving value of cooking and eating with your village whether made up of family or friends. wholesome staples, like kombucha and sourdough flatbreads. Pickles and preserves, like pear, lemon and chilli jam and zucchini pickles. Delicious meals including honey onion, buckwheat and lentil salad, nonna's leek and spinach fritters, and Pan-fried gnocchi, pea and ricotta salad. Desserts like baked plums, sage and warm cheese, and raw chocolate and espresso bowls. A comprehensive chapter with practical advice on setting up a natural garden to feed your village will help you get the basics right: the importance of soil and sun, garden design, planting guides and projects, and natural pest control. The Village is about nurturing and being nurtured, by growing, cooking and eating together whether it's dropping a loaf of bread around to a neighbour, or spending an afternoon making a big batch of pickles with your mates. It is about food, but beyond food. It is for everyone who wants to embrace the fullness of life in all its mess, for everyone who wants to connect. Because we all deserve it.
Format: Books

Low tox life food / Alexx Stuart ; [photographer, Cath Muscat].

2024-05-11T18:09:26Z

by Stuart, Alexx, author.
Call Number 641.563 STU
Publication Date 2021
Summary "What are the best foods to put in your shopping basket for your health and for the planet? Is it necessary to cut out meat, almonds and go organic? Who can afford it anyway? Bestselling author of Low Tox Life and 'ultimate gentle activist' Alexx Stuart clears a path through the rules so stridently laid down by proponents of particular diets. She turns the tables on a supermarket system that is geared strongly against our health and the environment, and points to the how rather than the what. Because questioning how your food is grown is the key to unlocking dependence on a broken food system and to finding easy and delicious answers to that daily conundrum: what's for dinner? Low Tox Life Food is packed with inspiration and stories from regenerative farmers, checklists for what to ask about the produce you buy, ways to afford better choices, as well as 80 of Alexx's most requested recipes for budget-friendly, easily adaptable meals without waste. If you want to feel more certain and more hopeful about the future of food and our planet, this book is for you." --Publisher.
Format: Regular print

Modern Australian flexi-tarian : the simple guide to going, being & staying flexitarian / expert advice from Lucy Gwendoline Taylor ; with a foreword by Tobie Puttock.

2024-05-11T18:09:26Z

Call Number 641.5636 MOD
Publication Date 2019
Summary All the benefits of a plant-based diet, without the stress. Enjoy nutritious, flexible meals with vegan, vegetarian and meat-eater variations, all in one place. With a foreword by flexitarian pioneer, Tobie Puttock, this beautiful recipe book features more than 100 flexible recipes, each with the option to add meat or a vegan variation. It's perfect for tricky dinner parties or flexible family dinners catering to a range of dietary requirements, all in one place. With expert advice from Australian accredited dietitian and nutritionist Lucy Gwendoline Taylor, you can make the switch to flexitarianism while maintaining a balanced diet. Even the slightest reduction in your meat and dairy intake will have a positive effect on your health, the environment and your bank balance, so now is the perfect time to adopt this easy, semi-vegetarian lifestyle and a varied, nutrient-packed diet. Bring plants front and centre, and start creating delicious - and flexible - meals with Modern Australian Flexitarian.
Format: Regular print

Deliciously natural : no added fat, no added sugar, low salt food preparation with a difference / Prue Sobers.

2024-05-11T18:09:26Z

by Sobers, Prue
Call Number ARC 641.5637 SOB
Publication Date 1986
Format: Books

OTK : extra good things / Noor Murad & Yotam Ottolenghi ; photography by Elena Heatherwick.

2024-05-11T18:09:26Z

by Murad, Noor, author.
Call Number 641.5 MUR
Publication Date 2022
Summary "\The superteam of chefs behind the New York Times bestseller Shelf Love delivers maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite Extra Good Things is all about the secret culinary weapons-condiments, sauces, dressings, and more make-ahead items-that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious, hearty dish, plus that special takeaway-a sauce, a sprinkle, a pickle!-that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more. And this is where the fun really begins, with extras like feta marinated with spices and herbs, featured in a dish of oven-braised chickpeas that's used again for a flavorful salad or swirled into soup. Za'atar-spiked burst tomatoes top a polenta pizza for dinner, then reappear on the best-ever bruschetta or as the easiest weeknight sauce for pasta. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on...well, just about everything. Whether it's a tart, sassy punch of pickled chile or an herbaceous salsa to lighten and brighten, Extra Good Things shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably "Ottolenghi".
Format: Books

River Cottage A to Z : our favourite ingredients, & how to cook them / introduction by Hugh Fearnley-Whittingstall ; essays and recipes by Pam Corbin [and 8 others] ; photography by Simon Wheeler ; illustrations by Michael Frith.

2024-05-11T18:09:26Z

by Fearnley-Whittingstall, Hugh, author.
Call Number 641.563 RIV
Publication Date 2016
Summary 'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.
Format: Books

At home in the whole food kitchen : celebrating the art of eating well / Amy Chaplin ; [photographs by Johnny Miller].

2024-05-11T18:09:26Z

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