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Jason Ventre
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Coach Joe Sasso
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Amrik Binapal
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Barry Ghabaei
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Dan Emmett
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Andreas Zimmermann
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Jean Alexander
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Sherman P. Bastarache
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Richard B. Hayman
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Patty Brant
COOKING - Vegetarian & Vegan
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By Jennifer Colla
Have FUN with FOOD while being GOOD to your BODY Eating is a necessity, but it is also a social outlet and personal expression. The Sassy Spoon is a collection of delicious yet easy recipes that are fun yet healthful, and is full of vegetarian recipes and ideas that are mainstream enough for even the heartiest of meat eaters to enjoy. Anyone can turn heads at their next party or dinner gathering, and The Sassy Spoon is the guide to get you there. Every recipe has serving suggestions, leftover suggestions and options to spice it up or down"Sassy-fy" or "de-Sassy-fy". Many recipes have meat or fish options"Carnivorous alternatives". And every single recipe is delicious, healthy and will be a hit with your family and friends. "Jen's unique gift for making healthy foods taste amazing allows me to actually enjoy the strict contest diet I normally dread. Her nutritional expertise has shown me that eating clean does not mean sacrificing great taste. And the best part is, The Sassy Spoon is not a diet book; it's a blueprint for a healthy lifestyle."
-Jason Chambers, Western Regional and Arizona State Body Building champion and certified personal trainer Don't miss future editions of The Sassy Spoon, such as The Italian Sassy Spoon, The Oriental Sassy Spoon and The Entertaining Sassy Spoon. Visit www.sassyspoon.com for more details.
FORMAT: Softcover
By Jennifer Colla
Have FUN with FOOD while being GOOD to your BODY Eating is a necessity, but it is also a social outlet and personal expression. The Sassy Spoon is a collection of delicious yet easy recipes that are fun yet healthful, and is full of vegetarian recipes and ideas that are mainstream enough for even the heartiest of meat eaters to enjoy. Anyone can turn heads at their next party or dinner gathering, and The Sassy Spoon is the guide to get you there. Every recipe has serving suggestions, leftover suggestions and options to spice it up or down"Sassy-fy" or "de-Sassy-fy". Many recipes have meat or fish options"Carnivorous alternatives". And every single recipe is delicious, healthy and will be a hit with your family and friends. "Jen's unique gift for making healthy foods taste amazing allows me to actually enjoy the strict contest diet I normally dread. Her nutritional expertise has shown me that eating clean does not mean sacrificing great taste. And the best part is, The Sassy Spoon is not a diet book; it's a blueprint for a healthy lifestyle."
-Jason Chambers, Western Regional and Arizona State Body Building champion and certified personal trainer Don't miss future editions of The Sassy Spoon, such as The Italian Sassy Spoon, The Oriental Sassy Spoon and The Entertaining Sassy Spoon. Visit www.sassyspoon.com for more details.
FORMAT: E-Book
By Tashirat Staff
This collection of simple yet varied vegetarian and vegan recipes will inspire and guide the reader how to make cooking delicious, healthy vegetarian food both easy and fun. The recipes in this manual follow proper food combining principles, which in turn promotes optimum digestion and absorption of the nutrients from the foods you are learning to prepare for yourself or your family. The recipes included in this manual are helpful as the first part of a comprehensive dietary transition to higher vibration, higher nutrient foods as detailed in previous books by Artimia Arian: Cosmic Reawakening, The Chakra Recipe Guide, To Life! and Yoga, Path of Life. The majority of the recipes in this book have not been included in any of the previous books, and are meant to provide the reader with a great selection of well-combined, delicious vegetarian and vegan dishes with which to begin his/her transition to greater health and well-being. What's more, the recipes given here have been thoroughly tested and approved by kids! Through the simplicity and versatility of the recipes offered in this collection, the authors hope this manual will serve as a springboard to greater creativity in your own healthy kitchen!
FORMAT: Softcover
By Tashirat Staff
This collection of simple yet varied vegetarian and vegan recipes will inspire and guide the reader how to make cooking delicious, healthy vegetarian food both easy and fun. The recipes in this manual follow proper food combining principles, which in turn promotes optimum digestion and absorption of the nutrients from the foods you are learning to prepare for yourself or your family. The recipes included in this manual are helpful as the first part of a comprehensive dietary transition to higher vibration, higher nutrient foods as detailed in previous books by Artimia Arian: Cosmic Reawakening, The Chakra Recipe Guide, To Life! and Yoga, Path of Life. The majority of the recipes in this book have not been included in any of the previous books, and are meant to provide the reader with a great selection of well-combined, delicious vegetarian and vegan dishes with which to begin his/her transition to greater health and well-being. What's more, the recipes given here have been thoroughly tested and approved by kids! Through the simplicity and versatility of the recipes offered in this collection, the authors hope this manual will serve as a springboard to greater creativity in your own healthy kitchen!
FORMAT: E-Book
By Kathryn Bernier
The Little Veggie Cookbook is packed with quick and easy ideas and recipes for preparing fresh vegetables, fruits and berries from your local farm stands and markets. Ninety-nine percent of these recipes were shared by customers who frequent local farm stands and markets seeking fresh, healthy foods. Some of those people were local residents, some were tourists passing through, and some were summer residents from a large radius around the area. They represented a variety of religious and ethnic backgrounds, which provided a nice variety of recipes. The Little Veggie Cookbook is sprinkled with tidbits of information and a smattering of useful growing tips. It includes an herb chart to take the guesswork out of which foods each one compliments. It also contains easy directions to create personalized vinegars and oils for home use or for gift giving. The Little Veggie Cookbook is great for the budding chef in your house and a good addition for collectors of cookbooks. Browse through it and see it would make a nice gift for a new bride, a house warming or your sister, not to mention yourself.
FORMAT: Softcover
By Kathryn Bernier
The Little Veggie Cookbook is packed with quick and easy ideas and recipes for preparing fresh vegetables, fruits and berries from your local farm stands and markets. Ninety-nine percent of these recipes were shared by customers who frequent local farm stands and markets seeking fresh, healthy foods. Some of those people were local residents, some were tourists passing through, and some were summer residents from a large radius around the area. They represented a variety of religious and ethnic backgrounds, which provided a nice variety of recipes. The Little Veggie Cookbook is sprinkled with tidbits of information and a smattering of useful growing tips. It includes an herb chart to take the guesswork out of which foods each one compliments. It also contains easy directions to create personalized vinegars and oils for home use or for gift giving. The Little Veggie Cookbook is great for the budding chef in your house and a good addition for collectors of cookbooks. Browse through it and see it would make a nice gift for a new bride, a house warming or your sister, not to mention yourself.
FORMAT: E-Book
By David Woods
Cooking With Bananas from breakfasts to delicious soups or salads, fixing bananas as a main dish or bananas in side dishes. Lovely drinks for that wild quench. Easy recipes for banana lovers to dieters. Bananas are available year around.
FORMAT: Softcover
By Tom Chasuk
Quick-and-Easy Recipes for Nature's Perfect Food Versatile! Low-fat! Great Tasting! nutrient Packed! The humble bean has never been so splendidly celebrated! You'll be eating beans for breakfast, brunch, lunch, dinner; and even dessert! "It’s not just a lot of beans, it is a terrific little cookbook that would make a great gift for someone who has everything.”—Mr. Blackwell, Fashion Critic Visit the author’s website at www.beangourmet.com
FORMAT: Softcover
By Ammini Ramachandran
"Other books have ably explored India's far southern territory, but Ms. Ramachandran reveals amazing range and depth in Kerala's Hindu vegetarian traditions."-The New York Times review "Ammini Ramachandran, a Texas based food writer with roots in the Indian state of Kerala, has self published an authoritative cookbook cum memoir, Grains, Greens, and Grated Coconuts, on that region's elaborate, nuanced cuisine."-Saveur February, 2008 "Recipes that make me want to rush to the kitchen, intriguing techniques that could be used with other cuisines, fascinating personal stories about growing up in a big Kerala household, all embedded in a deep understanding of Kerala as a pivot of Asian history. It's a wonderful tribute to Kerala and a stunning gift for the rest of us."-Rachel Laudan, author of The Food of Paradise: Exploring Hawaii's Culinary Heritage "Grains, Greens, and Grated Coconuts is a jewel of a cookbook-from its authentic recipes (many published here for the first time) to Ammini Ramachandran's evocative personal anecdotes of Kerala's culinary traditions. It is at once scholarly, yet accessible, and especially charming for its delicious recipes and intriguing stories from the royal kitchens of Kochi."-Grace Young, author of The Wisdom of the Chinese Kitchen
FORMAT: Softcover
By Ammini Ramachandran
"Other books have ably explored India's far southern territory, but Ms. Ramachandran reveals amazing range and depth in Kerala's Hindu vegetarian traditions."-The New York Times review "Ammini Ramachandran, a Texas based food writer with roots in the Indian state of Kerala, has self published an authoritative cookbook cum memoir, Grains, Greens, and Grated Coconuts, on that region's elaborate, nuanced cuisine."-Saveur February, 2008 "Recipes that make me want to rush to the kitchen, intriguing techniques that could be used with other cuisines, fascinating personal stories about growing up in a big Kerala household, all embedded in a deep understanding of Kerala as a pivot of Asian history. It's a wonderful tribute to Kerala and a stunning gift for the rest of us."-Rachel Laudan, author of The Food of Paradise: Exploring Hawaii's Culinary Heritage "Grains, Greens, and Grated Coconuts is a jewel of a cookbook-from its authentic recipes (many published here for the first time) to Ammini Ramachandran's evocative personal anecdotes of Kerala's culinary traditions. It is at once scholarly, yet accessible, and especially charming for its delicious recipes and intriguing stories from the royal kitchens of Kochi."-Grace Young, author of The Wisdom of the Chinese Kitchen
FORMAT: E-Book
By Rosie King
Nuttin' but Pecans is more than 70 pecan recipes gathered from several areas of the United States as well as overseas. Author Rosie King shows that pecans can be used in unique combinations with other foods and not just in the customary pecan pie. Low carbohydrate enthusiasts will find that the pecan recipes can be incorporated into their daily plans, as they learn that the fat content in the pecan is nearly 70 percent. Although high in fat, the content is primarily unsaturated. It is also an excellent source of monounsaturated fatty acids, similar to olive oil, which has been shown to decrease coronary artery disease. Nuttin' but Pecans is a collection of treasured recipes that will most certainly find a place as a favorite reference in the kitchen.
FORMAT: Softcover
By Rosie King
Nuttin' but Pecans is more than 70 pecan recipes gathered from several areas of the United States as well as overseas. Author Rosie King shows that pecans can be used in unique combinations with other foods and not just in the customary pecan pie. Low carbohydrate enthusiasts will find that the pecan recipes can be incorporated into their daily plans, as they learn that the fat content in the pecan is nearly 70 percent. Although high in fat, the content is primarily unsaturated. It is also an excellent source of monounsaturated fatty acids, similar to olive oil, which has been shown to decrease coronary artery disease. Nuttin' but Pecans is a collection of treasured recipes that will most certainly find a place as a favorite reference in the kitchen.
FORMAT: E-Book
By The Louks Family: June, Jeff, Lauren, Heather, Hailey, and Char
If the recipes look like they take a lot of time, don’t be fooled. It’s nothing compared to cooking (I don’t have time for it). Our most delicious meals are usually the fresh produce from the backyard or the recent trip to the farmer’s market. Fruit is nature’s fast food, and in this day and age we all want fast food. As a parent, fruit is the easiest, most popular whole food to feed the kids. Some of our recipes take this simple approach and dress up the whole foods just a bit. (See “Sapote with Lime,” “Olga’s Tomatoes,” “Heather’s Scrumptious Purple Cabbage Delight.”) Other recipes are super easy to blend. Then, after you enjoy your drink, cleanup is quick and easy. Everything just rinses. (See “Super Power Smoothies,” “Hot Chocolate,” all the soups, and “Chocolate Mouse Pie.”) However, the more time-consuming recipes lend variation and culinary delight. (See “June’s Favorite Daiquiris,” “Pesto Pizza,” and “Chocolate—Raw!”) Our staples we tend to make in bulk, which at our home, still seem to go pretty quickly. (See the cereals and “Almond Mylk,” “Raw Crackers,” the dressing for the “Kid’s Salad,” “Chocolate Chip Cookies,” and “Coconut Brownie Balls.”) “June Louks has written a jewel of a raw food nutritional book. Informative—well beyond just another recipe book, June easily and effectively demystifies healthy eating for both children and parents. Its easy reading, informative approach empowers parents to show children how healthy eating, including desserts, can be delicious, fun, and great for the planet.” —Edison de Mello, MD, PhD, Founder & Medical Director of Akasha Center for Integrative Medicine, Santa Monica, California Are you looking for easy raw food recipes that require little time to prepare? June Louks shows how she and her family learned how to whip up mouth-watering cucumber wraps, black bean burritos, strawberry spinach salad, Thai soup, primo pesto pasta, macadamia nut ice cream, fudge brownies and more—with easy-to-find ingredients and just a blender or food processor. Louks shares her family’s personal wellness journey to help guide you to an enjoyable, inspiring way of healthy eating. - Learn simple lifestyle changes that improve your health and the health of our planet.
- Tackle fatigue, migraines, obesity, osteoporosis, high cholesterol, cancer, diabetes, heart disease, arthritis, and other diseases of affluence.
- Learn to love fresh, whole plant-based food.
- Get the kids involved in and enthused about healthy food choices.
- Thrive—live in optimum health with your children and family! In this era of highly processed foods, let raw fruits and vegetables help you get on a more nutritional path, whether you want to jump in head-first or ease into it gradually. They’re convenient, too, since raw fruits and vegetables are the ultimate in fast food. Louks’ deep knowledge of raw food preparation, nutrition, and detailed recipes will help you create delicious, healthy meals. Louks and her family share parts of their journey of eating raw foods. Along with a multitude of food recipes, Louks also shares recipes for many raw household cleaners. Let Rawumptious Recipes help you put more raw fruits and vegetables into your daily diet.
FORMAT: Softcover
By Sylvia Ross
ALLERGY CUISINE is all about cooking without the foods that cause and aggravate food allergies, the “Seven Deadly Sins": gluten, dairy, chemical additives, yeast, sugar, aged foods, and miscellaneous food allergens. What’s left to eat? That question is answered here utilizing three approaches that help the reader following: 1. Flexibility: Many people with food allergies wish to avoid chemical additives in animal products, such as hormones, antibiotics, and insecticides, so recipes here are set up vegetarian but designed with the option to add meats, fish, or fowl if one wishes, or if meals are shared with people who eat animal foods. 2. User Friendliness: The person with food allergies wants to know what to eat for breakfast, for lunch, and for dinner—so that’s how the recipes are organized, including a special chapter devoted to holiday menus. 3. Satisfaction: The prevalent attitude seems to be that a book about healthy eating should be devoid of fat, but there’s a conflict with that attitude because fats are what make foods satisfying. Chapter Three, “Fats: No Longer a Four-Letter Word,” outlines the role that essential fatty acids play in healing food allergies and how to use these beneficial fats.
FORMAT: Softcover
By Malvi Doshi
Cooking Along the Ganges gathers hundreds of recipes that featured on the menu of the renowned Ganges Restaurant in San Francisco. Including a combination of both authentic North Western (Gujarati) and other, regional-Indian recipes, the book offers a unique panorama of the extremely diverse, Indian tradition of vegetarian cooking. For both the novice cook and the expert chef, Cooking Along the Ganges will serve as a detailed guide that will both demystify the intricacies of Indian cookery and illuminate the health-conscious, flavorful recipes for which the Ganges Restaurant is famous. “All Indian food is not hot; rather it is the variety of spices, and how and when they are added that makes Indian food distinctive.”
-Malvi Doshi …Malvi, with her generosity of spirit, is as wonderful a teacher as she is a cook. She presents her recipes in clear, accessible language that allows both the novice and the accomplished cook to achieve authentic flavors again and again.
-Michele Anna Jordan, from the Foreword to Cooking Along the Ganges Reviews for the Ganges Restaurant: …Hindu vegetarians ascribe important healing properties to certain foods… Too complex for me, I ignored therapeutics at the Ganges and concentrated on the pure pleasure of eating. Malvi Doshi, it turned out, is a genius.
-Sharon Silva, San Francisco Focus Magazine I’d been enjoying Indian food for more than 30 years, but in this unheralded restaurant on a dark, cold street I tasted dishes I’d only read about.
-Jim Wood, on the Ganges Restaurant, San Francisco Examiner Image Magazine. Cover illustration ©2002 Arun Kamat
Cover design by Rodwin Pabello (www.rodwin.com)
FORMAT: Softcover
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