Naturally Lean: 125 Nourishing Gluten-Free, Plant-Based Recipes--All Under 300 Calories

Naturally Lean: 125 Nourishing Gluten-Free, Plant-Based Recipes–All Under 300 Calories by Allyson Kramer
English | 2016 | ISBN: 0738218561 | 224 pages | PDF | 171 MB

The Tastiest 300 Calories You’ll Ever Eat!

Healthy, whole foods based, vegan and gluten-free recipes for breakfasts to desserts and everything in between–from a beloved blogger and author.

When you’re hungry for a filling meal, it’s easy to go for the unhealthy stuff. Many times, even gluten-free and vegan cuisines can be loaded with sneaky fillers and not-so-good-for-you ingredients. Allyson Kramer proves that low-cal doesn’t have to mean low-satisfaction; these gluten-free, plant-based recipes are high in nutrients, under 300 calories per serving–and taste amazing.

Dig into Cheesy BBQ Kale Chips, Cinnamon Plum Streusel, Avocado Chick’NSalad, and so much more. There are no fillers, no refined sugars–no processed ingredients you can’t pronounce. Whether it’s breakfast, lunch, snacks, small plates, entrees, or beverages, you’ll find a hearty, healthy recipe for every craving.

Food Full of Life: Nourishing Body, Soul, and Spirit

Food Full of Life: Nourishing Body, Soul, and Spirit by Gill Bacchus
English | 2012 | ISBN: 086315915X | 144 pages | EPUB | 3,7 MB

Is organic and biodynamic food worth the higher price consumers often pay?

Which aspects of us are nourished by the food we eat?

How can different methods of growing and cooking food best preserve the life energies in our food?

In recent years there has been a growing awareness of the quality of the food we eat, allied to a mistrust of many aspects of large-scale agribusiness, industrial farming, and monoculture. In response to these concerns, many consumers have turned to buying and consuming mostly organic or biodynamic produce.

Our current financial climate makes those buying decisions difficult for many people. Organic food is often more expensive, and tests by conventional scientists claim to show that is has no extra nutritional value. This book questions whether these claims have any basis.

Gill Bacchus concludes that modern scientific methods simply cannot reveal or measure the true life processes that give quality to our food. Exploring ideas from organics and Rudolf Steiner’s biodynamics, the author discusses how the Earth’s formative energies, especially sunlight, are essential to the healthy life of plants and animals. The living energy in our food is either enhanced or destroyed by our chosen methods of farming, processing and cooking. The author states that the health not only of our bodies, but also of our consciousness, thinking, and emotions depends on nourishing ourselves wisely and offers advice on how we can learn to find and choose food that is “full of life and light.”

Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors

Molly Chester, Sally Schrecengost, “Back to Butter: A Traditional Foods Cookbook – Nourishing Recipes Inspired by Our Ancestors”

ISBN: 159233587X | 2014 | EPUB | 224 pages | 54 MB

Welcome (Back) to Traditional Foods!

What if butter and other “banished” foods like eggs, cream, and bacon had the inherent potential to restore our health and well-being—and that of future generations? It’s a pretty good question, isn’t it?

Traditional foods are the real, whole, unprocessed ingredients of our ancestors’ kitchens. These simple foods nourished us for centuries, before modern food processing turned our health upside down. Their value is once again gaining recognition.

Traditional foods include:

Grass-fed Meats and Wild-caught Seafood

Organic, Farm Fresh Produce

Pastured, Whole, and Raw Dairy

Healthy Saturated Fats and Unrefined Oils

Soaked and/or Sprouted Grains, Nuts, Seeds, and Beans

Fermented Vegetables and Cultured Condiments

Unrefined Sweeteners

Back to Butter explores these topics and more. Beautifully photographed and divided into two parts, Part I teaches you how to stock a traditional foods pantry and offers step-by-step guidance on the techniques and preparation methods practiced in traditional foods—including sprouting, soaking, and fermenting. Part II showcases more than 75 mouthwatering recipes, from main meals to side dishes, desserts, and more, including:

Cultured Cream Cheese Olive Dip

Red Rice Salad with Cumin Dressing

Millet Salmon Cakes with Creamy Dipping Sauce

Meatballs and Mushroom Gravy

Caramelized Beets with Fresh Chives

Fresh Corn Pudding

Red Cabbage Kraut with Fresh Dill

Sourdough Bread Pudding with Raisin

Crispy Peach Cobbler

Learn just how nourishing and delicious it can be to revisit the wisdom of our ancestors and return Back to Butter.