Blend Fresh Blog

BLendFresh provides its customers with articles and ideas about the best blenders available and other tips, tricks and ‘how to’ articles to support whole-food eating. With a permanent eye on ecological impact, environmentally friendly and healthy alternatives, BlendFresh Blog is the authority site on whole food eating. Find advice on sources for Non-GMO grains, sustainably farmed products, DYI yourself recipes and simple lifestyle habits that make a difference.

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The Vegetarian 5-Ingredient Gourmet: 250 Simple Recipes and Dozens of Healthy Menus for Eating Well Every Day

“Nava Atlas has solutions for maintaining sophisticated flavors in the dishes she creates and still manages to keep the ingredients healthy.” —Cooking Light

Eating healthfully is a challenge for those with fast-paced lives. In The Vegetarian 5-Ingredient Gourmet, Nava Atlas pares meal preparation down to the essentials, using just a few high-quality ingredients in each delicious dish. Focusing on whole foods and fresh produce (with a little help from convenient natural sauces and condiments) she serves up a varied range of choices for everyday fare.
More than 250 recipes include soups, salads, and pastas; grain, bean, and soy entrees; wraps and sandwich fillings; simple side dishes; fruit-filled finales; and more. The full-flavored fare made from five ingredients or less includes Curried Red Lentil and Spinach Soup; Greek-Flavored Potato Salad; Black Bean Nachos Grandes; Baked Barbecue Tofu and Peppers; and Miniature Fresh Fruit Tarts. Filled with ingenious shortcuts and sprinkled with kitchen wisdom and tips throughout, The Vegetarian 5-Ingredient Gourmet also offers the reader dozens of menu suggestions to help make meal planning effortless.
From sophisticated (Mixed Greens with Pears, Cranberries, and Goat Cheese) to kid-friendly, (Peanut Butter Noodles), here are recipes to suit every taste. Nava Atlas makes it simple for busy families or active singles to eat the kind of high-nutrient foods everyone needs and to enjoy the robust flavors everyone craves.If you don’t get home until six or later and still need to get dinner on the table, this is the book for you. The Vegetarian 5-Ingredient Gourmet pares down ingredients to their simplest and most flavorful form. “Keeping things simple takes the frantic quality–and pressure–out of preparing a meal,” says author Nava Atlas. “Simplifying helps you to slow down and enjoy the process of cooking.”

Atlas devotes a whole chapter to tofu and soy products, including seitan and packaged products like soy “hot dogs” and “sausage.” She also has a chapter on “Rudimentary Wraps,” which includes recipes for Avocado and Ricotta Soft Tacos, Goat Cheese and Red Pepper Wraps, and the ever popular Black Bean Burrito (spice them with green chiles). Pasta is a quick and easy favorite. Keep jarred sauce on hand and you have the beginnings of Pasta with Triple Red Sauce or Pasta with Olive Sauce. Serve veggie burgers on whole-grain buns with a side of Creamy Coleslaw or Baked Barbecued Tofu and Potato Kebabs for an easy weeknight meal. Or try Asian Sesame-Soy Noodles paired with Broccoli and Tofu in Peanut Sauce.

Every recipe includes a nutritional breakdown including calories, fat, protein, carbohydrates, cholesterol, and sodium. Nearly every recipe has suggestions for what to pair the dish with and on what page to find it. This is an especially handy cookbook for time-crunched families. The food is easy, quick, healthy, and doesn’t require great concentration to prepare. –Dana Van Nest

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Fresh & Fast Vegetarian: Recipes That Make a Meal

Marie Simmons loves bold, imaginative flavors from around the world, and her magically simple combinations have been featured in many magazines, from Redbook to Bon Appétit, where she was a popular columnist, and in her award-winning cookbooks. Over the years, she has come to rely more and more on vegetables and grains, because, as she says, “They taste good and they make me feel better.”

Now, in Fresh & Fast Vegetarian, she offers up more than 150 of her favorite dinners. Most can be made in half an hour or less, and for each one, Simmons provides an equally easy accompaniment. Like Roasted Vegetables and Mozzarella Quesadillas, some are meals in themselves, while others are smaller dishes that can be paired to create a quick but sumptuous dinner. A number of Simmons’s nearly effortless, vibrant recipes are vegan. Each tells exactly how long it will take to prepare. Fresh & Fast Vegetarian also provides hundreds of tips for shortcuts and substitutions.

Featured Recipe from Marie Simmons’s Fresh & Fast Vegetarian: Carrot, Sweet Potato and Ginger Soup with Baby Bok Choy and Toasted Quinoa, Corn and Avocado Salad

“Of all the meals I enjoy cooking, soup is my favorite,” Marie says, “Soup-making techniques are not etched in stone. The experience can be fluid, generous and spontaneous. You can follow a recipe or not.”

Here are some quick tips to get you started:

A large (5- to 8-quart capacity) wide pot with two opposing handles, often called a Dutch oven, works best for soup.
The fresher the ingredients, the better the soup. Relegate limp and tired vegetables to the compost bin.
If you have a mishap and the vegetables turn black, throw them out. All the spices in the world can’t mask burned vegetables. Take a deep breath and start over.
Warm spices in olive oil over low heat, 1 to 2 minutes, perhaps with the garlic, if using. Warmed, lightly toasted spices release their flavor and add a full, complex taste to the soup.
Dried herbs are twice as strong as their fresh counterparts and should be used sparingly. Add them to the hot broth or other liquid, where they will slowly rehydrate.
Add fresh herbs at the end of the cooking time so they retain their bright, fresh taste. Stir half of them into the soup and use the remainder to sprinkle on top as a garnish.
If your soup is a little blah, it may simply need a squirt of fresh lemon or lime juice, an extra shower of finely chopped herb, a drizzle of olive oil or a swirl of yogurt.

Tips for pureed soups:

Pureeing is a snap with a lightweight handheld immersion blender. This handy tool allows you to puree the soup directly in the pot, eliminating the need to transfer the soup back and forth and saving messy cleanup.
Cool the soup slightly before pureeing in a blender or food processor. A boiling hot soup can expand and spill over dangerously. Be careful not to overfill. If the soup is warm, hold the lid down with a folded towel.
An old-fashioned food mill will remove seeds and skins and produce a thicker-textured soup than a blender.

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Vegetarian Cooking for Everyone

The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America’s leading authority on vegetarian cooking.

What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Vegetarian Cooking for Everyone teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. Vegetarian Cooking for Everyone is in every way Deborah Madison’s magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.

Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. “Becoming a Cook” teaches cooking basics, from holding a knife to planning a menu, and “Foundations of Flavor” discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.

Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. Madison’s joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.

The elegant simplicity and exquisite flavor of Deborah Madison’s food make her one of America’s leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted Beets and Preserved Lemons, and Cashew Curry. The 124-page chapter titled “Vegetables: The Heart of the Matter” is a virtual book of culinary revelations; you could use it as a manual on buying and preparing vegetables. Madison provides equally inspired recipes and guidance for everything from grains and soy to dairy foods and desserts.

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The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking

Busy vegans, rejoice! award-winning husband and wife chefs/authors Reinfeld and Murray present 150 delicious, easy-to prepare recipes for everyday vegan cooking—all dishes that can be prepared in a half-hour.

Sections include The Lighter Side of Life: Smoothies & Satiating Beverages; Snacks, Pick Me Ups & Kids’ Favorites; Lunches: Wraps, Rolls, Bowls, and More; Extraordinary Salads; Sumptuous Soups; Small Plates: Appetizers, Side Dishes, Light Dinners; Wholesome Suppers; Guilt-Free Comfort Food: Healthy Translations of Old Stand-bys; and Divine Desserts.

The 30-Minute Vegan also provides at-a-glance cooking charts, kids’ favorite dishes, and exciting menu suggestions for every occasion—making this an essential cookbook for busy vegans who want to enjoy delicious, healthful, whole-foods vegan fare every day.

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Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock

In Vegan with a Vengeance, Isa Chandra Moskowitz, host of the community access vegan cooking show The Post Punk Kitchen, brings the do-it-yourself, community-driven ethos of punk rock into the kitchen. Her cooking philosophy embraces being kind to animals (all recipes are completely animal-product free) and your wallet—while being creative and having fun in the process. She emphasizes staying clear of corporate brand-name foods, and says that cooking should be an innovative, experimental, and completely real experience. This one-of-a-kind cookbook offers 125 recipes for all meals of the day, from stuffed mushrooms to tofu pizza, gingerbread cupcakes to pasta with “alfreda sauce,” and is full of tips and tricks on how to keep your diet vegan, inexpensive, and liberated.

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Blender Baby Food: Over 125 Recipes for Healthy Homemade Meals

Making nutritious, homemade baby food has never been so easy!

Baby food doesn’t have to come in jars, and making your own at home is not difficult. Baby food is strained, puréed or mashed adult food – just a different version of the food you prepare for yourself.

Here are three good reasons to make baby food at home: Knowing what’s in it, therefore ensuring healthy and wholesome meals. Tailoring the texture to your baby’s preferences. Shaping baby’s tastes and helping him/her learn what fresh foods taste like.

Whether choosing to make all baby’s food at home, or just some of it, the blender is a great way to offer new flavors in a baby-friendly texture. Once a child begins to eat table food, there is always an occasion for a fruit smoothie or a nutritious blended dip.

Here’s a sampling of the deliciously easy recipes: Six Months and Older: Peach and Pear Bananarama, Melon Madness, Zucchini and Nectarines, Roasted Vegetable Purée Eight Months and Older: Vegetable Paella, Humus for Beginners, Chicken with Red Peppers and Corn, Beefy Broccoli Nine Months and Older: Lemon Raspberry Yogurt, Over the Top Applesauce, Spinach and Tomatoes with Ricotta, Fisherman’s Pie Twelve Months and Older: Orange Banana Smoothie, Very Berry Pears, Broccoli and Cauliflower Melt, Veggie Cream Sauce

All the recipes in Blender Baby Food are accompanied by suggested age guidelines. Also included are lots of great tips for making baby food, storage and freezing guidelines as well as the appropriate way to thaw and reheat food. Plus, none of the recipes calls for any of the salt, sugar, starches or fillers found in many commercially prepared baby foods. Blender Baby Food helps parents give their baby the best nutritional advantage.

(200511)

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The Smoothies Bible

A companion reissue to The Juicing Bible with an additional 16 new photographs.

The first edition of The Smoothies Bible has sold over 175,000 copies, and it continues to be one of the bestselling smoothies books today. In response to consumer demand, we’ve decided to reissue this successful seller with an additional 16 color photographs, which takes the total photo count up to 32. As always, smoothies are a fast, easy and great-tasting way to achieve good health.

Home cooks can now introduce even more antioxidant fruits and vegetables into their daily routine. The Smoothies Bible makes it easy.

More than 400 healthy smoothie recipes that include fruit smoothies like flu fighter #1 and berry bonanza to mango madness and nectar of the gods. Get a daily dose of vegetables with peppered beet, squash special, zippy tomato or gazpacho smoothies. More than 100 fully illustrated profiles of fruits, vegetables and herbs. 80 common health concerns matched with healing smoothies.

In addition to the hundreds of recipes and practical health information, what really sets this book apart is its “The Healthy Body Systems” section, which features information on the seven major body systems as well as diet and lifestyle changes that will help keep these systems working as well as they can.

Product Features

  • One of the easiest and most delicious ways to consume the recommended 5 to 10 servings a day of…
  • 416 pages, softcover
  • Dimensions: 10″H × 7″W
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The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes!

The debut cookbook from the powerhouse blogger behind theblendergirl.com, featuring 100 gluten-free, vegan recipes for smoothies, meals, and more made quickly and easily in a blender.

What’s your perfect blend?
 
On her wildly popular recipe blog, Tess Masters—aka, The Blender Girl—shares easy plant-based recipes that anyone can whip up fast in a blender. Tess’s lively, down-to-earth approach has attracted legions of fans looking for quick and fun ways to prepare healthy food. In The Blender Girl, Tess’s much-anticipated debut cookbook, she offers 100 whole-food recipes that are gluten-free and vegan, and rely on natural flavors and sweeteners. Many are also raw and nut-, soy-, corn-, and sugar-free.
 
Smoothies, soups, and spreads are a given in a blender cookbook, but this surprisingly versatile collection also includes appetizers, salads, and main dishes with a blended component, like Fresh Spring Rolls with Orange-Almond Sauce, Twisted Caesar Pleaser, Spicy Chickpea Burgers with Portobello Buns and Greens, and I-Love-Veggies! Bake. And even though many of Tess’s smoothies and shakes taste like dessert—Apple Pie in a Glass, Raspberry-Lemon Cheesecake, or Tastes-Like-Ice- Cream Kale, anyone?—her actual desserts are out-of this-world good, from Chocolate-Chile Banana Spilly to Flourless Triple-Pecan Mousse Pie and Chai Rice Pudding. Best of all, every recipe can easily be adjusted to your personal taste: add an extra squeeze of this, another handful of that, or leave something out altogether— these dishes are super forgiving, so you can’t mess them up.
 
Details on the benefits of soaking, sprouting, and dehydrating; proper food combining; and eating raw, probiotic-rich, and alkaline ingredients round out this nutrient-dense guide. But you don’t have to understand the science of good nutrition to run with The Blender Girl—all you need is a blender and a sense of adventure. So dust off your machine and get ready to find your perfect blend.

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The Blender Bible

More than 400 taste-tempting recipes for a household blender.

More than five million blenders are sold each year in North America. Whether a blender is used to make wonderful mixed drinks or healthy baby food, it is one of the most widely used kitchen appliances.

The Blender Bible is a comprehensive compendium that features more than 400 great recipes: 100 mixed drinks 100 baby foods 100 soups, sauces and marinades 100 other tempting recipes.

This cookbook gives a wide range of recipes to increase the use of this versatile and powerful machine, reflecting the latest research that baby food and mixed drinks each account for 40% of blender use.

Following in the successful tradition of The Juicing Bible and The Smoothies Bible this book offers a wide range of easy-to-use, kitchen-tested recipes.

The Blender Bible is the ideal recipe book for the basic kitchen reference library.

Product Features

  • More than five million blenders are sold each year in North America. Whether a blender is used …
  • 384 pages, softcover
  • Dimensions: 10″L × 7″W
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Blender Cookbook (Nitty Gritty Cookbooks)

Forget what you know about gourmet cooking. In The Blender Cookbook, Paul Mayer details easy, quick, delicious recipes without wasting time or labor. Stun your guests and family with high quality soups, sauces, pâtés, quenelles, hors d’oeuvres, vegetables, salad dressings, meat and vegetable dishes, and much more.

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Breakthrough Blending: Creative & Delicious Recipes for Your Ninja Blender

In this cookbook you will a wide variety of recipes for every day – entrees, appetizers, smoothies, cocktails, desserts and more. We know that once you get started with some of these recipes, you will simply toss your own imaginative creations into the blender and produce custom smoothies, shakes and cocktails all your own. You’ll find creative ways to speed through your favorite recipes using the fast prep Ninja Blender …

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500 Smoothies & Juices: The Only Smoothie & Juice Compendium You’ll Ever Need (500 Cooking (Sellers))

This smoothie and juice compendium is packed with 500 refreshing recipes, all of them clear and easy to follow. Filled with tips on how to select the right ingredients for your smoothies and juices and then how to make them taste absolutely perfect, this is the only book of smoothies and juices you will ever need.

Product Features

  • 500 Smoothies & Juices is a comprehensive collection of quick and easy smoothies and jui…
  • 288 pages, hardcover
  • Dimensions: 6¼”L × 6¼”W × 1″D
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Good Housekeeping Blend It!: 150 Sensational Recipes to Make in Your Blender-Frappes, Smoothies, Soups, Pancakes, Frozen Cocktails and More

You may know that Good Housekeeping recipes are triple-tested, nutritious, and tasty, but these treats are also pure, delicious fun. Mouthwatering color photos and illustrations will tempt you to get started, and there’s plenty of helpful information on using the blender effectively. Try a classic Banana-Strawberry Smoothie for breakfast and whip up a Frosty Cappuccino that’s better than store-bought. Serve chilled Gazpacho with Cilantro Cream for a cool summer meal. Hummus, Chicken Paté, or Roasted Eggplant Dip with Herbs make great appetizers or side dishes. Every recipe includes prep and cooking times, the number of servings, and key nutritional details.

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101 Things to Do With a Blender

This convenient little appliance is found in almost every kitchen and has so many uses! With 101 Things to Do with a Blender, you can make finger-licking dips and spreads, hearty soups, easy breakfasts, quick dinners, luscious desserts, savory sauces and dressings, plus delightful smoothies and shakes! Try these mouthwatering recipes: Buttermilk Pancakes, Almond Feta Cheese Spread, Beefy Vegetable Soup, Green Pepper Meatballs, Chocolate Mousse, Strawberry Ice Cream, and a whole lot more!

Toni Patrick is also the author of 101 Things to Do with Ramen Noodles, 101 Things to Do with Mac &Cheese, and 101 Things to Do with Canned Biscuits. She lives in Colorado.

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Good Housekeeping Blend It!: 150 Sensational Recipes to Make in Your Blender (Favorite Good Housekeeping Recipes)

A new look for a popular Good Housekeeping cookbook!

What could be better than a delicious, fast, and easy treat that’s simple to make and requires little cleanup? From frappes and smoothies to savory soups and delectable dips, here are 150 sensational recipes to make in your blender—all triple-tested for success in the famed Good Housekeeping Test Kitchen. There’s even a section on frozen cocktails.

Enjoy a Blueberry Blast, curl up with a cup of Butternut-Apple Soup, and delight family and guests with Roasted Red Pepper and Walnut Dip or Roasted Eggplant Dip with Herbs. Or try salad dressings, sauces, even batters for pancakes, crepes, and popovers.

If there’s a blender sitting on your countertop, these recipes will keep it whirring!

 

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The Green Smoothie: A Quick Start Guide about Vegetable Smoothies for Good Health

**Print version illustrated in FULL COLOR**

Buyers of The Green Smoothie book are saying:
“This book really provides you with everything you need to know to start making your own green smoothies right away.””I have several juice books but I love how this one is organized, especially the listing by item.””Wow! This green smoothie quick start guide covers all the bases to get you going AND get you *enjoying* green smoothies.”Are you looking for a green smoothie book that is easy to follow, that’s filled with delicious and easy recipes, and provides an INDEX at the end of the book that helps you find recipes with specific ingredients in them?  

Do you want a book that does NOT overwhelm you with a bunch of scientific facts and research findings?

If you answered “yes,” then you will find The Green Smoothie: A Quick Start Guide about Vegetable Smoothies for Good Health an incredibly delightful resource containing just what you need for incorporating green smoothies into your health plan.

A green smoothie made with vegetables like spinach, kale, and mixed greens is a fantastic, delicious, and easy way to incorporate more raw and plant-based foods into your diet.

And because these recipes are delicious, you can use them to get your family to enjoy better nutrition right along with you.

The Green Smoothie book is:
Filled with helpful step-by-step instructions, colorful charts, and actual photographs of numerous smoothies and ingredients for you to useComprised of recipes with easy-to-find ingredients you can buy at your local grocery storeHelpful in showing you how to substitute ingredients if you don’t have a particular one on hand. This enables you to see how it is possible to create endless smoothie combinationsThe Green Smoothie book shows you:
What vegetables and fruits work well in smoothiesTechniques, tips, and tricks to make a great-tasting drinkHow to make many different delicious smoothiesHow to interchange ingredients to make countless recipes of your own!A valuable index that let’s you locate recipes that contain specific ingredientsWhether you are brand new to the world of green smoothies or you’ve enjoyed them in the past, don’t miss this one!

Scroll on up to the top of this page and click the “BUY” button.

Available as a Kindle book OR a print book illustrated in FULL COLOR!

This book is having such great success that you’ll want to get yours before the price goes up!

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A Beginner’s Guide To Green Smoothies: 60 Recipes For Weight Loss, Detox and Great Health

Want to discover the real Fountain of Youth?  The bestselling author of the A Beginner’s Guide To Juicing and Miracle Healers From the Kitchen series brings you another wealth of secrets from nature to help change your life. Green Smoothies is a treasure map for anyone looking to feel better, look younger, smile brighter. These aren’t your average corporation-made cures that waste time and money — smoothies are your ticket to unlocking the rich healing properties of nature.

This book will take you step-by-step through the wonderfully rewarding world of juicing and smoothies. You’ll learn how to choose the perfect ingredients, improve and upgrade your diet, and make dozens of smoothies, from the Banana Coconut Summertime Smoothie to the Master Cleanse Raspberry Lemonade Detox Smoothie. 

You’ll learn that smoothies aren’t just for energy — by adding the right ingredients, you can cure the cold and flu, improve your heart health, and detox chemicals from your system, leaving you feeling cleaner, newer, better.

Drink your way to better health and an incredible figure!

– Delicious and Easy Recipes for ALL Ages
– Affordable, Wholesome Ingredients
– Quick Results with little effort
– Step-by-step guide to renew your energy and strength
– Weight loss using safe, natural, and miraculous methods
– Boost mental health as well as physical

Thoroughly researched, and packed with scrumptious recipes, this book makes the Green Smoothie diet a pleasure. Don’t fret over your veggies anymore – drink them in an energizing smoothie with great taste, but without all the excess sugars and fats. More than a diet book, this is a lifestyle guide. You will find everything you need to succeed between the covers of this manual.

Each recipe contains easy-to-follow instructions, including:

– Nutritional Information
– Serving Size Data
– Prep Time
– Recipe Yield
– And much, much more

300 Pages of Recipes, Tips, Information and Hints

Full of informative charts and graphs and excellent illustrations, this book is easy to use. 
In addition to great tips on making and enjoying green smoothies, you will also find great tips on buying and storing all types of produce. The author even includes green smoothie versions of some all-time favorite snacks, making healthy eating a real treat!

Green Smoothies have never been as delicious as they are in these recipes. Say goodbye to icky vegetables and hello to great flavor and quick results with the recipes in this book!

Don’t wait another moment for the high energy, fast-acting effects of the Green Smoothie Diet revolution – drink your first today, and get on the path to better health. This book has the answers you have been waiting for.

Add Green Smoothies for Beginners to your Kindle library today to reclaim your health!

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Green Smoothie Revolution Book book by Victoria Boutenko

Thanks to processed and fast foods, being overworked, and feeling stressed while eating on the fly, it is increasingly difficult for most of us to eat anywhere near a balanced diet. We may not be obviously sick, but may suffer from lack of focus, insomnia, sluggishness, or any host of symptoms caused by nutritional deficiency. Green Smoothie Revolution takes aim at this silent epidemic by restoring balance to our diets.

Combining nutrition and know-how with recipes that pack a powerhouse punch, Victoria Boutenko reintroduces long neglected fruits, vegetables, and greens in the most persuasive style for our busy lives: with fast prep and delicious results. Featuring 200 recipes, Green Smoothie Revolution offers both simplicity (4 ripe pears, 1 bunch parsley, 2 cups water; blend well) and enough variety to keep taste buds happy and nutrients coming from a wealth of options.

Product Features

  • book
  • Country of origin: USA
  • Please read all label information on delivery.
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Green Smoothie Revolution: The Radical Leap Towards Natural Health

Thanks to processed and fast foods, being overworked, and feeling stressed while eating on the fly, it is increasingly difficult for most of us to eat anywhere near a balanced diet. We may not be obviously sick, but may suffer from lack of focus, insomnia, sluggishness, or any host of symptoms caused by nutritional deficiency. Green Smoothie Revolution takes aim at this silent epidemic by restoring balance to our diets.
 
Combining nutrition and know-how with recipes that pack a powerhouse punch, Victoria Boutenko reintroduces long neglected fruits, vegetables, and greens in the most persuasive style for our busy lives: with fast prep and delicious results. Featuring 200 recipes, Green Smoothie Revolution offers both simplicity (4 ripe pears, 1 bunch parsley, 2 cups water; blend well) and enough variety to keep taste buds happy and nutrients coming from a wealth of options.

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Green for Life: The Updated Classic on Green Smoothie Nutrition

Everyone knows they need to eat more fruits and vegetables, but consuming even the minimum FDA-recommended five servings a day can be challenging. In Green for Life, raw foods pioneer Victoria Boutenko presents an overlooked powerhouse of nutrition in this equation: greens. For their bounty of minerals and nutrients, greens exceed other vegetables in value. Green for Life details the immense health benefits of greens and suggests an easy way to consume them in sufficient quantities: the green smoothie. This quick, simple drink benefits everyone, regardless of lifestyle, diet, or environment. Green smoothies eliminate toxins, correct nutritional deficiencies, and are delicious as well.

Green for Life includes the latest information on the abundance of protein in greens, the benefits of fiber, the role of greens in homeostasis, the significance of stomach acid, how greens make the body more alkaline, the healing power of chlorophyll, and more. Also included are the results of a pilot study demonstrating the effectiveness of adding just one quart of green smoothies a day to one’s diet, without changing anything else in dietary intake. Green smoothie testimonials and recipes give readers confidence and motivation in exploring green smoothies for themselves. This updated edition offers important new research on the role that omega-3 and omega-6 fatty acids play in metabolic health and includes nutritional data on select green smoothies and updated findings on organic versus conventional produce. Offering more in-depth nutritional and experiential information than Boutenko’s recently released Green Smoothie Revolution, Green for Life makes an ideal companion piece to its recipe-rich successor.

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Green Smoothie Magic – 132+ Delicious Green Smoothie Recipes That Trim And Slim

* * Amazon #1 Best Seller! * *
Green Smoothies are a fantastic, easy and delicious way to reap the rewards of superb healthy and natural food AND take full advantage of the family-friendly nature of smoothies! If you’ve ever wondered how to include more raw and plant-based foods into your diet, then learning to make delicious green smoothies in seconds, using easy-to-find ingredients is an essential skill.
While some smoothie books depend on ‘superfoods’ or require difficult to find ingredients, Green Smoothie Magic solves this problem admirably by giving you over 132 recipes with ingredients that you can find just about anywhere that won’t break the bank.
With a down-to-earth approach, Gabrielle shows you how to adapt green smoothie recipes, substitute ingredients and impress your family and friends with your extensive repertoire! This is an incredible time-saving way to gain all the benefits of a healthy, nutritional diet, without *having* to eat a mountain of salads every day.
You’ll discover:132 tested green smoothie recipes (plus suggested variations)How to adapt and substitute ingredients depending on availability and tasteIntroducing smoothies to you and your family’s lifestyle with no ‘taste shock’How to add superfoods to any smoothieBest ways to wash and store ingredientsBlending and blender recommendation219+ pages of practical information

Product Features

  • Used Book in Good Condition
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Green Smoothie Recipes & other Healthy Smoothie Recipes: Discover over 50 Easy Smoothie Recipes – breakfast smoothies, green smoothies, healthy … treat smoothies and fruit smoothie recipes

UPDATED Sept 2013 to include All fresh ingredients and even tastier choices.Just some of the five star reviews:Top 50 Reviewer, Hall of Fame and Vine Voice Reviewer says ‘ concise and informative….luscious recipes….5 Star’ others say…’these recipes are amazing…awesome…’ and ‘these recipes are excellent…just what I needed…’ Read A Review wrote “Delicious, Easy, Healthy – What More Could You Want?” PD Hansen wrote “…these fantastic smoothies…” other comments include “…very tasty” and “many recipes…fantastic book” This is a green smoothie recipes book and other healthy smoothie recipes in a very easy-to-read, with lots of delicious recipes to choose from to help you lose weight or get healthy or just have a quick meal on the run. The smoothies are put in different categories to make finding the one you want quick and easy, and the choice is just right without overwhelming you with too many recipes.  There is a particularly good section on green smoothies and their health benefits.  This is a great starter book for anyone looking for ideas, but also for those more advanced looking for more smoothie recipes.

If you click on the ‘look inside’ feature you will see the long list of smoothie recipes all in very helpful different categories that you can choose from.

Along with extra information on smoothie makers, how to make smoothies thicker, keep them sugar free, the history and benefits of green smoothies and what other ingredients you can swap in to make delicious fruit smoothies, quick smoothies and more.

You will also find tips on using different milks and yogurt, protein powder etc to cut down on juice content and make some of the fruit smoothies even more healthy.

Included are breakfast smoothies, green smoothies, healthy smoothies, lunchtime smoothies, yogurt smoothies, special occasion treat smoothies and fruit smoothie recipes.A fantastic first smoothie book from C Elias and a must have for any kitchen shelf!

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Real Food: What to Eat and Why

Hailed as the “patron saint of farmers’ markets” by the Guardian and called one of the “great food activists” by Vanity Fair’s David Kamp, Nina Planck is single-handedly changing the way we view “real food.” A vital and original contribution to the hot debate about what to eat and why, Real Food is a thoroughly researched rebuttal to dietary fads and a clarion call for the return to old-fashioned foods.
 
In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The New York Times said that Real Food “poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel,” and that “radical” as Nina’s ideas may be, the case she makes for them is “eminently sensible.”

Product Features

  • First US Edition 2006
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Deep Nutrition: Why Your Genes Need Traditional Food

Deep Nutrition illustrates how our ancestors used nourishment to sculpt their anatomy, engineering bodies of extraordinary health and beauty. The length of our limbs, the shape of our eyes, and the proper function of our organs are all gifts of our ancestor’s collective culinary wisdom. Citing the foods of traditional cultures from the Ancient Egyptians and the Maasai to the Japanese and the French, the Shanahans identify four food categories all the world’s healthiest diets have in common, the Four Pillars of World Cuisine. Using the latest research in physiology and genetics, Dr. Shanahan explains why your family’s health depends on eating these foods. In a world of competing nutritional ideologies, Deep Nutrition gives us the full picture, empowering us to take control of our destiny in ways we might never have imagined.

Deep Nutrition is an approved textbook for these health professionals and can be purchased using CEU monies. See the Numedix website for more information.Registered DietitiansDiet TechniciansCertified Diabetes EducatorsNursesCertified Athletic TrainersMarriage & Family TherapistsLicensed Clinical Social WorkersLicensed Educational PsychologistsLicensed Professional Clinical Counselors

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Sweet Remedy: The World Reacts to an Adulterated Food Supply

While aspartame was the single focus in “Sweet Misery: A Poisoned World”, “Sweet Remedy” demonstrates that a corrupt flagship regulatory agency has given birth to numerous toxins in our food supply. A closer examination of the U.S. corporate power structure unveils a two-fold approach to manipulating the public. First, by attempting to shape public opinion and, second, by affecting an individual’s ability to discern PR from the truth. Hundreds of millions of dollars are spent selling neuro-toxic food additives to the public. In the United States and through each nation within its global corporate grasp, maintaining a healthy mind and body is an act of civil disobedience. Ultimately, healing has become the path of resistance for informed individuals improving their health. We interview a host of MD’s and Natural Health practitioners to gain the clearest possible perspective for a path to recovery. Perhaps the sweetest remedy this film offers is the hope provided by witnessing a variety of groups as they withstand the confusion, casualties and obstacles involved with taking control of their food and their health.

Product Features

  • The Sequel to SWEET MISERY: A POISONED WORLD
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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World

 

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.

Product Features

  • Hard Cover
  • Indepth kombucha need to know
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Nutrition and Physical Degeneration

New Expanded 8th edition with new photos and text.

An epic study demonstrating the importance of whole food nutrition, and the degeneration and destruction that comes from a diet of processed foods.

For nearly 10 years, Weston Price and his wife traveled around the world in search of the secret to health. Instead of looking at people afflicted with disease symptoms, this highly-respected dentist and dental researcher chose to focus on healthy individuals, and challenged himself to understand how they achieved such amazing health. Dr. Price traveled to hundreds of cities in a total of 14 different countries in his search to find healthy people. He investigated some of the most remote areas in the world. He observed perfect dental arches, minimal tooth decay, high immunity to tuberculosis and overall excellent health in those groups of people who ate their indigenous foods. He found when these people were introduced to modernized foods, such as white flour, white sugar, refined vegetable oils and canned goods, signs of degeneration quickly became quite evident. Dental caries, deformed jaw structures, crooked teeth, arthritis and a low immunity to tuberculosis became rampant amongst them. Dr. Price documented this ancestral wisdom including hundreds of photos in his book, Nutrition and Physical Degeneration.

Product Features

  • Used Book in Good Condition
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

“Fermentation has been an important journey of discovery for me,” writes author Sandor Ellix Katz. “I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production.”

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Product Features

  • Used Book in Good Condition
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Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats

Coconut oil, red meat, and butter-these fats are traditionally considered harmful, but this powerful book, based on more than two decades of research, shows that these saturated fats are actually essential to weight loss and health. Eat Fat, Lose Fat flouts conventional wisdom by revealing that so-called healthy vegetable oils (such as corn and soybean) are in large part responsible for our national obesity and health crisis. The three programs in this book, which features delicious coconut oil based recipes, among others, show that eating healthy fats is the answer to losing weight and achieving good health for a lifetime”.If permanently losing weight while improving your health is a real goal, I highly recommend Eat Fat, Lose Fat”. -Dr. Joseph Mercola, bestselling author of The No-Grain Diet”Dr. Mary Enig and Sally Fallon are two of the most important voices in the wellness revolution. Eat Fat, Lose Fat is a must read”. -Jordan S. Rubin, author of The New York Times’ bestselling The Maker’s Diet

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The Fourfold Path to Healing: Working with the Laws of Nutrition, Therapeutics, Movement and Meditation in the Art of Medicine

The Fourfold Path to Healing merges the wisdom of traditional societies, the most modern findings of western medicine and the esoteric teaching of the ancients. The fourfold approach includes: Nutrition using nutrient-dense traditional foods; therapeutics through a wide range of nontoxic remedies; Movement to heal and strengthen the emotions; and meditation to develop your powers of objective thought.

Product Features

  • Used Book in Good Condition
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The Nourishing Traditions Book of Baby & Child Care

The Nourishing Traditions Book of Baby & Child Care makes the principles of traditional nutrition available to modern parents. The book provides holistic advice for pregnancy and newborn interventions, vaccinations, breastfeeding and child development, as well as a compendium of natural treatments for childhood illnesses, from autism to whooping cough. The work of Rudulf Steiner supports the book’s emphasis on the child’s spiritual requirement for imaginative play.

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Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

This well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.

Nourishing Traditions will tell you:

Why your body needs old fashioned animal fats Why butter is a health food How high-cholesterol diets promote good health How saturated fats protect the heart How rich sauces help you digest and assimilate your food Why grains and legumes need special preparation to provide optimum benefits About enzyme-enhanced food and beverages that can provide increased energy and vitality Why high-fiber, lowfat diets can cause vitamin and mineral deficiencies

Topics include the health benefits of traditional fats and oils (including butter and coconut oil); dangers of vegetarianism; problems with modern soy foods; health benefits of sauces and gravies; proper preparation of whole grain products; pros and cons of milk consumption; easy-to-prepare enzyme enriched condiments and beverages; and appropriate diets for babies and children.

Product Features

  • ISBN13: 9780967089737
  • Notes: 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
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The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients

Farmer’s markets, groceries, and natural foods stores today offer a wealth of wholesome ingredients that even a decade ago were considered unfamiliar and exotic. From quinoa to spelt flour to agave nectar and shiitake mushrooms, natural whole foods like these have come into their own as the cornerstone of a healthy, varied diet. Packed with information for purchasing, storing, and serving the full spectrum of whole foods, The Rodale Whole Foods Cookbook is a comprehensive kitchen resource for contemporary cooks.

Based on the classic work, this exhaustively revised edition contains nearly 1,400 recipes—more than one-third of them brand new—and updated guidelines for making the most of fresh meats, produce, and pantry essentials, soup to nuts. Here’s all you need to know to make spectacular soups, stews, salads, baked goods, and more, using whole foods. You’ll find dozens of casseroles (many of which can be made ahead and frozen for no-fuss weeknight meals), quick-and-easy sautés, plenty of meatless main courses, and crowd-pleasing favorites for casual get togethers. Best of all, these recipes are naturally healthful, showcasing the versatility of wholesome whole grains, natural sweeteners, seasonal fruits and vegetables, and other fresh, unprocessed foods in all their delicious variety.

Also included are valuable primers on such essential kitchen topics as making stock; putting up jams and preserves; baking yeast breads; choosing cookware; sprouting seeds; making yogurt; and canning vegetables with helpful charts and glossaries on herbs and spices, cheeses, sea vegetables, seasonal produce, roasting meat and fowl, freezing foods safely, and more.

A trusted, timeless classic thoroughly updated for the way we cook today, The Rodale Whole Foods Cookbook is sure to become an indispensable resource for health-conscious cooks.

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Forks Over Knives: The Plant-Based Way to Health

What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchers—and now, their life-changing research is making headlines in the hit documentary Forks Over Knives.

Their answer? Eat a whole-foods, plant-based diet—it could save your life. It may overturn most of the diet advice you’ve heard—but the experts behind Forks Over Knives aren’t afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke.

In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm—and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet.

Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:

Insights from the luminaries behind the film—Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others Success stories from converts to plant-based eating—like San’Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great! The many benefits of a whole-foods, plant-based diet—for you, for animals and the environment, and for our future A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools 125 recipes from 25 champions of plant-based dining—from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp—delicious, healthy, and for every meal, every day.

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Healing With Whole Foods: Asian Traditions and Modern Nutrition (3rd Edition)

Used as a reference by students of acupuncture, this is a hefty, truly comprehensive guide to the theory and healing power of Chinese medicine. It’s also a primer on nutrition—including facts about green foods, such as spirulina and blue-green algae, and the “regeneration diets” used by cancer patients and arthritics—along with an inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes.

The information on Chinese medicine is useful for helping to diagnose health imbalances, especially nascent illnesses. It’s smartly paired with the whole-foods program because the Chinese have attributed various health-balancing properties to foods, so you can tailor your diet to help alleviate symptoms of illness. For example, Chinese medicine dictates that someone with low energy and a pale complexion (a yin deficiency) would benefit from avoiding bitter foods and increasing “sweet” foods such as soy, black sesame seeds, parsnips, rice, and oats. (Note that the Chinese definition of sweet foods is much different from the American one!)

Pitchford says in his dedication that he hopes the reader finds “healing, awareness, and peace” from following his program. The diet is certainly acetic by American standards (no alcohol, caffeine, white flour, fried foods, or sugar, and a minimum of eggs and dairy) but the reasons he gives for avoiding these “negative energy” foods are compelling. From the adrenal damage imparted by coffee to immune dysfunction brought on by excess refined sugar, Pitchford spurs you to rethink every dietary choice and its ultimate influence on your health. Without being alarmist, he adds dietary tips for protecting yourself against the dangers of modern life, including neutralizing damage from water fluoridation (thyroid and immune-system problems may result; fluoride is a carcinogen). There’s further reading on food combining, female health, heart disease, pregnancy, fasting, and weight loss. Overall, this is a wonderful book for anyone who’s serious about strengthening his or her body from the inside out.

Product Features

  • Current guidelines on nutrition basics, such as the protein/vitamin B12 group, fats and oils, sugars and sweeteners, water, salt, seaweeds, “green foods” (micro-algae and cereal grasses), calcium, oxygen, and other nutritional concerns
  • Discussions of the Chinese healing arts applied to physical and emotional conditions, including the Eight Priniciples (Six Divisions of Yin and Yang), Five Elements, and syndromes of the internal organs
  • Information on making a gentle transition from a diet based on animal products to one centered on whole grains and fresh vegetables. Over 300 hearty, purely vegetarian (vegan) recipes, as well as the healing properties of plant and animal foods
  • Sections on weight loss, heart and vascular renewal, female health, digestive problems, candida yeast infections, root canals, food combining, fasting, children, pregnancy, and aging. Includes insights from Ayurvedic medicine of India
  • Detailed “Regeneration Diets” and herbal treatments for cancer, arthritis, mental illness, drug and alcohol abuse, AIDS, and other degenerative conditions. Also features a “Parasite Purge Program” tailored to specific body types.
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It Starts With Food CookBook: The Low Sugar Gluten-Free & Whole Food CookBook – 40 Delicious & Healthy Recipes Your Family Will Love

Great Recipes For Everyone, Especially Those On The “Whole 30” Program…

Note: This book is not authored by Dallas and Melissa Hartwig. This cookbook is authored by New Health Cookbooks and the recipes it includes were created based on food choices recommended in “It Starts With Food”

The cookbook was created after successes were achieved following the principles in the original book by the Hartwigs, but it is not the intention of New Health Cookbooks to represent this cookbook as being authored by the creators of It Starts With Food.

It Starts With Food by Dallas and Melissa Hartwig was named one of the top 50 health books by the Huffington Post in September 2012, and for a good reason; this book is responsible for changing the lives of it’s readers. If you have not read it yet, we highly recommend that you do.

Those who choose to apply the program laid out in the book have reported the elimination of a wide variety of symptoms, diseases and ailments in just 30 days. Here is a list of just some of the symptoms people have reported relief from:

diabetes · high cholesterol · high blood pressure · obesity · acne · eczema · psoriasis · hives asthma · allergies · sinus infections · migraines · acid reflux · celiac disease · Crohn’s · IBS bipolar disorder · depression · seasonal affective disorder · eating disorders · ADHD endometriosis · PCOS · infertility · arthritis · Lyme disease · hypothyroidism · fibromyalgia

We designed this cookbook to support those who are on the “It Starts With Food Whole 30” program, and for anyone who believes in the benefits of eating whole foods and avoiding processed foods and sugars. We hope you enjoy these recipes as much as we do!

New Health CookBooks

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The Naked Foods Cookbook: The Whole-Foods, Healthy-Fats, Gluten-Free Guide to Losing Weight and Feeling Great

There’s nothing better than taking a bite of a delicious meal you’ve prepared, knowing that each ingredient is helping create a more gorgeous you! Eating “naked” foods—nutrient-dense, additive-free whole foods— helps you lose weight and vastly improves the way you look and feel. And with this book, it’s easier than ever to make naturally tasty naked meals you can feel good about eating and serving to others.

Written by Margaret Floyd, author of Eat Naked, and chef to the stars James Barry, The Naked Foods Cookbook includes over 150 gluten-free recipes for simple dishes that bring out the natural flavors and nutrients of fresh, whole foods. The benefits of eating naked are lifelong, and you can start seeing results within the week. So what are you waiting for? It’s time to enjoy the naked foods your body craves. Your body will love you for it, and you will love your body!

Learn how to make delicious, naked comfort foods:

• Grainless granola
• Ketchup (with probiotics!)
• Raw chocolate fudge
• Nut-crusted pesto chicken
• Noodle-less lasagna
• Cheesy kale chips
• Gluten-free pizza dough
• Quinoa tabouleh
• Sweet potato shepherd’s pie
• Maple-sage pork tenderloin

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The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family

The First Cookbook to Eliminate ALL Eight Allergens Responsible for Ninety Percent of Food Allergies

– 200 gourmet and homestyle recipes your whole family will absolutely love! – All recipes are free of the top eight allergens: dairy, eggs, wheat, soy, peanuts, tree nuts, fish or shellfish and also refined sugar! – Baked goods are all vegan. – Guide to gluten-free recipes. – Shopping Guide for hard-to-find items. – Food Allergy Information Resource Guide.

Pineapple Banana Granola * Sweet Potato Cranberry Muffins * Curried Pumpkin Soup * Frisee with Figs, Pear, and Crispy Bacon * Quinoa Tabouli * Polenta Radiatore with Prosciutto, Shitake Mushrooms, and Spinach * Grilled Chicken Breast with Mango Salsa * Creamy Avocado Dressing

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Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen

Heidi Swanson’s approach to cooking whole, natural foods has earned her a global readership. From her Northern California kitchen, she introduced us to a less-processed world of cooking and eating through her award-winning blog, 101 Cookbooks, and in her James Beard Award–nominated cookbook, Super Natural Cooking, she taught us how to expand our pantries and integrate nutrient-rich superfoods into our diets.
 
In Super Natural Every Day, Heidi helps us make nutritionally packed meals part of our daily repertoire by sharing a sumptuous collection of nearly 100 of her go-to recipes. These are the dishes that Heidi returns to again and again because they’re approachable, good for the body, and just plain delicious. This stylish cookbook is equal parts inspiration and instruction, showing us how to create a welcoming table filled with nourishing food for friends and family.
 
The seductively flavorful vegetarian recipes for breakfast, lunch, dinner, snacks, treats, and drinks are quick to the table but tasty enough to linger over. Grab a Millet Muffin or some flaky Yogurt Biscuits for breakfast on the go, or settle into a lazy Sunday morning with a stack of Multi-grain Pancakes and a steaming cup of Ginger Tea. A bowl of Summer Squash Soup or a couple of Chanterelle Tacos make for a light and healthy lunch, and for dinner, there’s Black Sesame Otsu, Pomegranate-Glazed Eggplant with Tempeh, or the aptly named Weeknight Curry. Heidi’s Rose Geranium Prosecco is the perfect start to a celebratory meal, and the Buttermilk Cake with fresh plums or Sweet Panzanella will satisfy even the most stubborn sweet tooth.
 
Gorgeously illustrated with over 100 photos that showcase the engaging rhythms of Heidi’s culinary life and travels, Super Natural Every Day reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated natural foods lifestyle.

Recipe Excerpts from Super Natural Every Day


Baked Oatmeal
Tutti-Frutti Crumble

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True Food: Seasonal, Sustainable, Simple, Pure

The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil’s popular True Food Kitchen restaurants.

When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner’s well-being. TRUE FOOD supports this mission with freshly imagined recipes that are both inviting and easy to make.

Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini.

Peppered throughout are essays on topics ranging from farmer’s markets to proper proportions to the benefits of an anti-inflammatory diet. TRUE FOOD offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare.

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Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family

Geared towards raising healthy children from pre-conception onwards, Nourishing Meals provides over 300 healthy gluten-free recipes and current research to support your family in health and wellness. With autism rates rising, childhood obesity at an all-time high, and the ever-increasing rate of food allergies, we asked the question: How can we raise our children in the current environment so they can not only survive, but THRIVE?

Nourishing Meals offers:
80 full color photos of the recipes
Information on why going gluten-free may benefit your health
A look into the causes of food sensitivities and allergies
How to raise a healthy eater
Key nutrients for pregnancy and childhood and contributors of deficiencies
How to pack a healthy school lunch
Creating balanced family meals
Vegan, vegetarian, seafood, and meat main dishes
Nutritional benefits of soups and stocks
Tips for getting your children to eat more vegetables
Charts for soaking and cooking whole grains
Wholesome gluten-free breads and muffins, including sourdough recipes
Healthy snack ideas
Alternatives to refined sugar
Nourishing grain-free dessert recipes
Ways to preserve the harvest, including recipes for lacto-fermented vegetables

You will learn to cook Apple Cider Baked Beans, Spicy Lentils and Rice in Cabbage Leaves, Grain-Free Chicken Nuggets, Apricot Glazed Chicken, Zucchini Lasagna with Pine Nut Ricotta, Quinoa Tabouli, Coconut Brown Rice, Chicken and Chard Chili, Hot and Sour Soup, Cream of Broccoli Soup, Raw Breakfast Tacos, Baby Green Smoothie, Blueberry Cherry Smoothie, Kale and Egg Scramble, Coconut Banana Breakfast Cake, Sourdough Buckwheat Crepes, Homemade Gluten-Free Tortillas, Coconut Flour Biscuits, Yeast-Free Seed Bread, Everyday Sandwich Bread, Kale Apple Walnut Salad, Picnic Coleslaw, Pecan Crusted Chicken and Apple Salad, Smoked Salmon Salad with Honey Mustard Vinaigrette, Creamed Kale, Rutabaga Fries, Berry Parfaits with Orange Cashew Cream, Mint Chocolate Chip Ice Cream, Vegan Maple Pecan Pie, Grain-Free Vegan Chocolate Sunbutter Cookies, Grain-Free Carrot Spice Cupcakes with Coconut Buttercream Frosting, Oat-Free Fruit Crisps, Homemade Coconut Kefir, Lacto-Fermented Dilly Radishes, Vanilla Plum Butter, Kale-Herb Seaweed Sprinkle….and so much more!

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The Sprouted Kitchen: A Tastier Take on Whole Foods

Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront.

Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

Featured Recipes from The Sprouted Kitchen

Moroccan Stuffed Squash Download the recipe for Moroccan Stuffed Squash Seared Scallops Download the recipe for Seared Scallops on Black Quinoa with Pomegranate Gastrique

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Clean Eating for Busy Families: Get Meals on the Table in Minutes with Simple and Satisfying Whole-Foods Recipes You and Your Kids Will Love-Most Recipes Take Just 30 Minutes or Less!

All moms know what a struggle it can be to get dinner on the table night after night—you want to prepare healthy meals for your family, but picky eaters, busy schedules, and way-too-long cooking times always seem to stand in your way.

Clean Eating for Busy Families takes the challenge out of putting delicious food on the family table on a nightly basis by providing you with a clear plan for dinner success. With streamlined weekly grocery lists, simple-yet-delicious recipes, and practical tips for healthy family eating, you’ll find it a cinch to trade in that uninspired takeout for wholesome meals that don’t just put your tummy to ease, but your mind too.

It’s Quick: From easy sautés and casseroles, to slow cooker meals, to pan-less grilling, all the recipes you’ll find inside list both mode and length of cooking time, so there’s no time wasted trying to figure out a time plan or what works best for your schedule. Plus, most recipes can be prepared in thirty minutes or less!

It’s Clean: The ever-growing “clean food” movement, which focuses on a healthy, whole foods-based approach to eating, lies at the foundation of this book, so you can be sure you’re feeding your family the very best. From wholesome ingredient lists to nutritional analysis on every recipe, you can feel confident that every meal you prepare is both nutrient-rich and calorie-conscious.

It’s Green: Featuring eco-friendly tips, along with information on how to go green while shopping and cooking, you’ll find it a cinch to keep your family and the planet happy. You’ll also find the peak season noted on every recipe, as well as substitutions for ingredients that are out of season, so you can adapt according to what works best for you.

And most importantly…it’s delicious! From Orange Peel Chicken & Broccoli Stir-fry with Brown Rice to Baja Fish Tacos with Pico de Gallo and Summer Berry Slump with Vanilla Greek Yogurt, you’ll enjoy night after night of delicious home cooking—without any of the hassle. Get started creating new and exciting dishes for your family today!

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The Elliott Homestead: From Scratch: Traditional, whole-foods dishes for easy, everyday meals

Think glorious foods from scratch are impossible? Think again. “If your looking for a cookbook that is as entertaining as it is delicious, then look no further. From Scratch is a breath of fresh air when it comes to learning how to traditionally prepare and cook nutritious food. Shaye does not disappoint in her recipes and this cookbook reads like a letter from a close friend. These meals are easily prepared and yes, easily devoured.” From Scratch: Easy Recipes for Traditionally Prepared, Whole-Food Dishes

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Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients

Many of our favorite ingredients—such as berries, tomatoes, and nuts—are among the healthiest foods on earth, and by simply incorporating more of them into our everyday meals, we can all lead healthier lives. Here are 150 fantastic ways to help you do just that.

Organized into chapters on breakfast, snacks, sandwiches, soups, salads, main dishes, side dishes, and desserts, the recipes are accompanied by simple instructions and beautiful photographs to keep you inspired to eat well at any time of the day. Stay motivated with tempting recipes such as:
Breakfast: Pecan Pancakes with Mixed Berry Compote; Mushroom and Scallion Frittata Starters and Snacks: Sweet Potato Hummus; Beet Chips Sandwiches and Wraps: Salmon Salad and Curried Egg on Multigrain Bread; Kiwifruit Summer Roll Soups and Stews: Golden Pepper Soup; Chili with Chicken and Beans Salads: Quinoa and Corn Salad with Pumpkin Seeds; Endive, Avocado, and Grapefruit Salad Main Dishes: Citrus-Roasted Salmon with Spring Pea Sauce; Soba Noodle, Tofu, and Vegetable Stir-fry; Turkey Cutlets with Tomatoes and Capers Side Dishes: Cauliflower and Barley Salad with Toasted Almonds; Edamame Succotash Desserts: Lemon Cream with Blackberries; Double Dark Chocolate and Ginger Biscotti Beyond these wonderful recipes, the editors of Whole Living magazine include research-backed information about the health benefits and disease-fighting properties of 38 power foods, along with nutritional data and helpful tips on storing, preparing, and cooking them. In this one-stop resource, you’ll learn all about stocking a healthy pantry, eating seasonally, understanding food labels, and when it’s best to splurge for organic ingredients.

These 38 Power Foods are:

·          Asparagus
·          Artichokes
·          Avocados
·          Beets
·          Bell Peppers
·          Broccoli
·          Brussels Sprouts
·          Carrots
·          Kale
·          Mushrooms
·          Spinach
·          Sweet Potatoes
·          Swiss Chard
·          Tomatoes
·          Winter Squash
·          Apricots
·          Berries
·          Citrus
·          Kiwifruits
·          Papayas
·          Pears
·          Brown Rice
·          Oats
·          Quinoa
·          Dried Beans
·          Green Peas
·          Soybeans/Edamame
·          Almonds
·          Pecans
·          Pistachios
·          Walnuts
·          Flaxseed
·          Pumpkin Seeds
·          Eggs
·          Yogurt
·          Sablefish
·          Rainbow Trout
·          Wild Alaskan Salmon

With 150 quick, flavor-packed recipes using the 38 healthiest foods nature has to offer, Power Foods makes eating well simple—and more delicious than ever before.

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The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes

The China Study, with 850,000 copies sold, has been hailed as one of the most important health and nutrition books ever published. It revealed that the traditional Western diet has led to our modern health crisis and the widespread growth of obesity, diabetes, heart disease, and cancer. Based on the most comprehensive nutrition study ever conducted, the book reveals that a plant-based diet leads to optimal health with the power to halt or reverse many diseases.

The China Study Cookbook takes these scientific findings and puts them to action. Written by LeAnne Campbell, daughter of The China Study author T. Colin Campbell, PhD, and mother of two hungry teenagers, The China Study Cookbook features delicious, easily prepared plant-based recipes with no added fat and minimal sugar and salt that promote optimal health.

From her Breakfast Home-Fry Hash and Fabulous Sweet Potato Enchiladas to No-Bake Peanut Butter Bars and Cheese(less) Cake, all of LeAnne’s recipes follow three important principles:

1. Optimal nutrition is based on eating food rather than nutrient supplements
2. The closer that foods are to their native states—prepared with minimal cooking, salting, and processing—the greater the long-term health benefits of eating them
3. It is best to choose locally and organically grown produce whenever possible

Filled with helpful tips on substitutions, keeping foods nutrient-rich, and transitioning to a plant-based diet, The China Study Cookbook shows how to transform individual health and the health of the entire family.