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Author: Stefanie Sacks MS, CNS, CDN
Publisher: TarcherPerigee
ISBN: 039916796X
Category : Health & Fitness
Languages : en
Pages : 402
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Book Description
It's labeled "natural," "grass-fed," or "free-roaming;" yet it might be anything but. It's time to find out what you're actually eating... When your groceries are labeled “low-fat,” “sugar-free,” and even “natural” and "antibiotic-free," it’s easy to assume that you’re making healthy choices. Yet even some of those seemingly wholesome offerings contain chemical preservatives, pesticides, and artificial flavors and coloring that negatively affect your health. In What the Fork Are You Eating?, a practical guide written by certified chef and nutritionist Stefanie Sacks, MS, CNS, CDN, we learn exactly what the most offensive ingredients in our food are and how we can remove (or at least minimize) them in our diets. Sacks gives us an aisle-by-aisle rundown of how to shop for healthier items and create simple, nutritious, and delicious meals, including fifty original recipes.
Author: Stefanie Sacks MS, CNS, CDN
Publisher: TarcherPerigee
ISBN: 039916796X
Category : Health & Fitness
Languages : en
Pages : 402
Get Book
Book Description
It's labeled "natural," "grass-fed," or "free-roaming;" yet it might be anything but. It's time to find out what you're actually eating... When your groceries are labeled “low-fat,” “sugar-free,” and even “natural” and "antibiotic-free," it’s easy to assume that you’re making healthy choices. Yet even some of those seemingly wholesome offerings contain chemical preservatives, pesticides, and artificial flavors and coloring that negatively affect your health. In What the Fork Are You Eating?, a practical guide written by certified chef and nutritionist Stefanie Sacks, MS, CNS, CDN, we learn exactly what the most offensive ingredients in our food are and how we can remove (or at least minimize) them in our diets. Sacks gives us an aisle-by-aisle rundown of how to shop for healthier items and create simple, nutritious, and delicious meals, including fifty original recipes.
Author: Mareya Ibrahim
Publisher: St. Martin's Griffin
ISBN: 1250304415
Category : Cooking
Languages : en
Pages : 373
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Book Description
Eighty recipes support eight essential nutritional strategies to help you look and feel amazing "Ibrahim's thoughtful recipes and sense of humor ("Greens are your new friends with bennies") keep this book entertaining and accessible." —Publishers Weekly “This is a book you can use in your healing journey without any boring meals." —Daniel Amen, MD, co-author of The Daniel Plan Remake your kitchen, your taste buds, your body, and your energy level with honest, transparent and easy-to-understand recipes. Core meal planning and preparation techniques from Ibrahim's Facebook Live show save time, money and sanity. These forking delicious recipes make healthy eating simple and quick to table. The 8 essential strategies are: -Reset Your Taste Buds -Stock Your Real Kitchen -Get Up on Greens -Take a Vegan Fast Break -Go Gluten-Free Super Grains -Fill in with Good Fat -Become Real Dense -Live the 90/10 Rule Chef Mareya has a fresh voice and a great palate that shines in recipes such as: -Zucchini Noodles with Romesco Sauce -Umami Bone Broth -You Glow Smoothie -Overstuffed Sweet Potatoes with Chipotle Lime Yogurt
Author: Bee Wilson
Publisher: Hachette UK
ISBN: 0465033326
Category : Cooking
Languages : en
Pages : 270
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Book Description
Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.
![Summary of What the Fork Are You Eating? – [Review Keypoints and Take-aways] PDF](https://books.google.com/books/content/images/frontcover/KFSeEAAAQBAJ?fife=w80-h100)
Author: PenZen Summaries
Publisher: by Mocktime Publication
ISBN:
Category : Study Aids
Languages : en
Pages : 17
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Book Description
The summary of What the Fork Are You Eating? – An Action Plan for Your Pantry and Plate presented here include a short review of the book at the start followed by quick overview of main points and a list of important take-aways at the end of the summary. The Summary of What on God's Earth Are You Putting in Your Mouth? unearths the secret components of the food you consume on a regular basis, as well as the potentially harmful effects those components can have on your body and mind. These ideas will provide you with a plan to improve your relationship with food and become healthier by eating more mindfully and more healthfully. What the Fork Are You Eating? summary includes the key points and important takeaways from the book What the Fork Are You Eating? by Stefanie Sacks. Disclaimer: 1. This summary is meant to preview and not to substitute the original book. 2. We recommend, for in-depth study purchase the excellent original book. 3. In this summary key points are rewritten and recreated and no part/text is directly taken or copied from original book. 4. If original author/publisher wants us to remove this summary, please contact us at
[email protected].
Author: Zach Golden
Publisher: Running Press Adult
ISBN: 0762441771
Category : Cooking
Languages : en
Pages : 102
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Book Description
Don’t know what to make for dinner? Is every evening an occasion for duress and deliberation? No more! What the F*@# Should I Make For Dinner? gets everyone off their a**es and in the kitchen. Derived from the incredibly popular website, whatthefuckshouldimakefordinner.com, the book functions like a "Choose your own adventure” cookbook, with options on each page for another f*@#ing idea for dinner. With 50 recipes to choose from, guided by affrontingly creative navigational prompts, both meat-eaters and vegetarians can get cooking and leave their indecisive selves behind.
Author: Jeff Krasno
Publisher: Rodale
ISBN: 1623369657
Category : Cooking
Languages : en
Pages : 248
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Book Description
From Jeff Krasno, author of Wanderlust and creator of the wildly popular Wanderlust festivals, comes the foodie's roadmap to making responsible, ethical decisions about food—you don't have to be a yogi to try out these delicious, organic, and seasonal recipes. Wanderlust Find Your True Fork answers all the questions you have about eating a healthy, whole foods diet, explaining how to start an urban garden, providing composting techniques, and demystifying biodynamic agriculture. It's the definitive guide to developing a closer connection to what you eat. With the help of an all-star cast of chefs and wellness influencers that contribute expert advice, the book has yummy recipes for vegans, vegetarians, omnivores, and everything in between. Being conscious about what we put in our bodies is a cornerstone of living a balanced life, and with Wanderlust Find Your True Fork you can take that passion for healthy living off the mat and onto the plate.
Author: Giovanni Rebora
Publisher: Columbia University Press
ISBN: 0231518455
Category : Cooking
Languages : en
Pages : 217
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Book Description
We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt—and tasted—today. Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed. The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea. A special appendix, "A Meal with Columbus," includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England. Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomy—and everyone who eats.
Author: Anna Lappe
Publisher: Bloomsbury Publishing USA
ISBN: 1608194655
Category : Technology & Engineering
Languages : en
Pages : 353
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Book Description
Discusses the effects of transporting food on the climate, how the food industry is becoming aware of its part in global warming, the emerging solutions from farmers, and the seven principles for a climate-friendly diet.
Author: Bee Wilson
Publisher: Basic Books
ISBN: 0465073905
Category : Cooking
Languages : en
Pages : 352
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Book Description
We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.
Author: Del Sroufe
Publisher: The Experiment, LLC
ISBN: 1615191593
Category : Cooking
Languages : en
Pages : 370
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Book Description
The groundbreaking New York Times bestseller that will transform your health—with 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine—and the Forks Over Knives way is your solution. Forks Over Knives—the book, the film, and the movement—is the international phenomenon that first emphasized the benefits of plant-based eating, and thousands of people have cut out meat, dairy, and oils from their diet and seen amazing results. If you’re one of them, or you’d like to be, you need this cookbook. Forks Over Knives—The Cookbook proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, and his collaborators transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year: Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant “Steaks” Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls The Amazing Bean: White Beans and Escarole with Parsnips Great Grains: Polenta Pizza with Tomatoes and Basil Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more! Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real, healthy food in your hands. Join the Forks Over Knives movement and start cooking the plant-based way today—it could save your life!
