Search Results for Wish - Narrowed by: Cooking (Natural foods)SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dWish$0026qf$003dSUBJECT$002509Subject$002509Cooking$002b$002528Natural$002bfoods$002529$002509Cooking$002b$002528Natural$002bfoods$002529$0026ps$003d300?dt=list2024-05-18T12:57:41ZThe Slow Cooking collection / Sophia Young (editor).ent://SD_ILS/0/SD_ILS:2916902024-05-18T12:57:41Z2024-05-18T12:57:41Zby Young, Sophia, editor.<br/>Call Number 641.5884 SLO<br/>Publication Date 2019<br/>Summary A slow-cooked meal is perhaps the best meal there is. The wonderfully rich flavours of tender, succulent meat that has been stewing for hours is satisfying and well worth the wait. Whether you prefer to slow cook in the oven, on the stove or in a slow cooker, this collection of our favourite slow-cooked recipes will add plenty more to your cooking repertoire, to the delight of everyone in your household. These meals may be slow cooked, but they'll be devoured in no time at all.<br/>Format: Books<br/>It tastes better / Kylie Kwong ; with photography by Simon Griffiths.ent://SD_ILS/0/SD_ILS:299162024-05-18T12:57:41Z2024-05-18T12:57:41Zby Kwong, Kylie.<br/>Call Number 641.563 KWO<br/>Publication Date 2010<br/>Summary Embarking on a journey around Australia to meet the people behind the sustainable produce she is so passionate about, Kylie learns about the care they take to produce food that literally tastes better. By sharing her simple, vibrant recipes, Kylie shows that you don't need exotic ingredients to create magical dishes ? just fresh, flavoursome food that has been produced in the most beneficial way for us and the planet.<br/>Format: Books<br/>Eat yourself smart / Charlie Ayers with Karen Alexander and Carolyn Humphries.ent://SD_ILS/0/SD_ILS:3067502024-05-18T12:57:41Z2024-05-18T12:57:41Zby Ayers, Charlie, author.<br/>Call Number 641.563 AYE<br/>Publication Date 2008<br/>Format: Books<br/>Modern Australian flexi-tarian : the simple guide to going, being & staying flexitarian / expert advice from Lucy Gwendoline Taylor ; with a foreword by Tobie Puttock.ent://SD_ILS/0/SD_ILS:2926152024-05-18T12:57:41Z2024-05-18T12:57:41ZCall Number 641.5636 MOD<br/>Publication Date 2019<br/>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.<br/>Format: Regular print<br/>Deliciously natural : no added fat, no added sugar, low salt food preparation with a difference / Prue Sobers.ent://SD_ILS/0/SD_ILS:346042024-05-18T12:57:41Z2024-05-18T12:57:41Zby Sobers, Prue<br/>Call Number ARC 641.5637 SOB<br/>Publication Date 1986<br/>Format: Books<br/>Real fresh food : healthy meals for busy people / Anna & Roger Wilde ; with photography by Daniel Allen.ent://SD_ILS/0/SD_ILS:2737772024-05-18T12:57:41Z2024-05-18T12:57:41Zby Wilde, Anna, 1974-<br/>Call Number 641.563 WIL<br/>Publication Date 2009<br/>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.<br/>Format: Books<br/>The Blue Ducks' real food : 104 delicious mostly wholefood recipes / Mark LaBrooy & Darren Robertson with Hannah Reid.ent://SD_ILS/0/SD_ILS:1546502024-05-18T12:57:41Z2024-05-18T12:57:41Zby Labrooy, Mark, author.<br/>Call Number 641.563 LAB<br/>Publication Date 2015<br/>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.<br/>Format: Books<br/>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.ent://SD_ILS/0/SD_ILS:2916862024-05-18T12:57:41Z2024-05-18T12:57:41Zby Natural Gourmet Institute (New York, N.Y.)<br/>Call Number 641.5636 NAT<br/>Publication Date 2019<br/>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.<br/>Format: Books<br/>The plant paradox : the hidden dangers in "healthy" foods that cause disease and weight gain / Steven R. Gundry, MD ; with Olivia Bell Buehl.ent://SD_ILS/0/SD_ILS:3075612024-05-18T12:57:41Z2024-05-18T12:57:41Zby Gundry, Steven R., author.<br/>Call Number 582.13 GUN<br/>Publication Date 2017<br/>Summary "From renowned cardiac surgeon Steven R. Gundry, MD, a revolutionary look at the hidden compounds in "healthy" foods like fruit, vegetables, and whole grains that are causing us to gain weight and develop chronic disease. In the deadly game of predator versus prey, an adult gazelle can outrun a hungry lioness, a sparrow can take flight when stalked by a cat, and a skunk can let loose a spray of noxious liquid to temporarily blind a fox. The stakes aren't always rigged against the prey. But when the prey is a plant, the poor thing is helpless, right? Wrong. Plants actually have an impressive array of defense tactics to protect themselves from predators of all shapes and sizes--including humans. Dr. Stephen Gundry explains that these defense strategies make the seemingly virtuous plants that we consume every day--fruits, vegetables, grains, nuts, and seeds--far less "good for us" than we assume. Plants may use physical deterrents (think : the spine-tipped leaves of an artichoke or the hard outer coating of a seed) as well as chemical warfare to repel predators. One of the most common forms of plants' chemical defense system comes in the form of proteins called lectins. Found in the seeds, grains, skins, rinds, and leaves of most plants, lectins act as smart bombs in the human body, causing toxic or inflammatory reactions that lead to serious conditions such as leaky gut, autoimmune disease, chronic digestive disorders, heart disease, and weight gain. In The Plant Paradox, Dr. Gundry outlines the health hazards posed by lectins as well as the ways we can avoid them. The main sources of lectins in the American diet include conventionally-raised dairy products, beans, and other legumes, wheat and grains, and specific vegetables and fruits. The simple (and daunting) fact is, lectins are everywhere. But in The Plant Paradox, Dr. Gundry provides simple hacks we easily can employ to avoid this insidious plant toxin, including : Vegetables like tomatoes and peppers are full of lectins--but most are contained in the skin and seeds. Simply peeling and de-seeding your favorite veggies makes them safer to consume. Plants want us to eat them when they're ripe to disperse their seeds! Eating fruit at the peak of ripeness--that means fresh, local, and seasonal--ensure that you will consume fewer lectins. Think "whole grains" are healthy? Think again. All of those grains and seeds with hard outer coatings are designed by nature to cause digestive distress--and are full of lectins. In fact, wheat contains one very famous lectin: gluten. With a full list of lectin-containing foods and simple substitutes for each; a step-by-step detox and eating plan; and easy lectin-free recipes, The Plant Paradox illuminates the hidden dangers lurking in your salad bowl--and shows you how to eat whole foods in a whole new way"--<br/>Format: Regular print<br/>