Books: Recipes for the Food Revolution
Colleen Patrick-Goudreau brings an edible rainbow of plant-based cuisine to your kitchen table with 150 flavorful recipes designed to boost your health and perk up your palate. With color as the guiding principle behind each section, Colleen shows vegetarians, vegans, and everyone else exactly how phytonutrients can be expertly incorporated into your meals for the greatest nutritional effect.
May All Be Fed: Diet for a New World, by John Robbins
Synthesizing a large body of social, ecological, economic, and nutritional information into a compact guide to vegetarianism, John Robbins establishes a direct relationship between the demand for meat, eggs, and dairy products and the increase in world hunger. He then debunks the many nutritional myths about vegetarianism, stresses its health benefits, and exposes the commercial interests that shape our eating habits. Finally, he provides a wide range of delicious recipes developed by a team of chefs and coming from some of premier vegetarian restaurants in the United States, as well as brief information on choosing where to shop and concise descriptions of commonly used whole foods. With its social, philosophical and spiritual orientation balanced by its wealth of practical detail and scientific documentation, May All Be Fed is a vital tool for every healthy kitchen.
The Great Life Cookbook, by Priscilla Timberlake and Lewis Freedman, RD, is the first cookbook to feature planted-based, whole food, vegan, and gluten-free meals for large gatherings. The recipes serve 20-24 and are great for picnics, potlucks and family holidays, and are easily scaled down to serve a small family. This 240-page colorful book is filled with authentic lush photos with 96 recipes, from soup to dessert, arranged in 12 seasonal menus. The layout and design is clear and easy to read with step-by-step instructions, including an apprentice’s guide for novices. Order a copy at www.TheGreatLifeCookbook.com.
Everyday Cooking with Dr. Dean Ornish: 150 Easy, Low-Fat, High-Flavor Recipes, by Dean Ornish, M.D.
Renowned cardiac researcher and bestselling author Dean Ornish, M.D., has inspired millions of people to choose a healthier lifestyle and a low-fat diet. But low-fat cooking can be time-consuming and hard to fit into a busy schedule, so Dr. Ornish has found 150 wonderful ways to make it fast, delicious and fun. These extraordinary recipes are extremely low in fat and cholesterol — and high in flavor. You’ll find slimmed-down versions of comfort foods that are delicious and nutritious, from French Toast and Hashed Browns to enchiladas and lasagna, from Creamy Corn Soup and Spicy Arkansas Chili to Southwest Pizza and Carrot Cake with Cream Cheese Frosting. The recipes are quick to prepare, the ingredients are familiar and inexpensive and there are hundreds of smart time-saving tips on cooking, shopping and serving. Now you no longer have to choose between good food and good health.
The New Farm Vegetarian Cookbook, by Louise Hagler
A classic book of soy-based recipes from some of the best cooks on “The Farm,” an intentional community in rural Tennessee. Features over 250 cholesterol-free recipes for family favorites. Also included are detailed instructions for making tofu and other soyfoods at home, plus comprehensive nutritional information for a vegan diet.
Simply in Season (World Community Cookbook), by Cathleen Hockman-Wert
A community cookbook about good food: foods that are fresh, nutritious, tasty, and in rhythm with the seasons. With more than 300 recipes, Simply in Season explores the complex web of factors that brings food to our plates. Before the advent of modern transportation and storage systems, eating local food was the norm as it still is in much of the world. Part of the fun of cooking with the seasons is learning to use what’s locally available, and that often means taking recipes as starting points: a theme on which to playfully improvise rather than a blueprint to follow precisely.
A whole-foods, plant-based diet has never been easier or tastier—300 brand-new recipes for cooking the Forks Over Knives way, every day! Forks Over Knives—the book, the film, the movement—is back again in a Cookbook. Del Sroufe, the man behind some of the mouthwatering meals in the film, proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del and his collaborators transform wholesome fruits, vegetables, grains, and legumes into 300 recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year. Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real healthy food in your hands. Start cooking the whole-food, plant-based way today—it could save your life.