The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet Review

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I have suffered from indigestion and IBS for many years and this book has helped me to experience the joys and health of eating raw foods. This book is an exhaustive text, highly researched and convincing. The book is easy to read and has a great deal of information and very interesting narratives of people who have made quantum leaps in their health by going raw. You have a menu of many subjects related to raw food. The book has everything you need to know to get on to a healthier lifestyle: inspiration, including testimonials with before & after photos, a very solid science section (the sources of the studies are entirely credible, from reputable scientific journals), frequently asked questions and a discussion of common controversies and pitfalls, a strong how-to section. By far the best of them is the chapter titled Raw Pleasure that has some wonderful recipes many of which I have tried and loved. The book also has some very sizzling appendices which expose the food and drug companies. Lots of shocking information that everyone should know! Even though I am not on an exclusively raw diet, this book has inspired me to permanently incorporate more raw food in my diet. This book is a keeper–it makes a great reference book with its charts and resource sections. I give the highest recommendation as this is an absolute must for anyone concerned with improving or maintaining her or his health.

The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet Overview

The Live Food Factor is the first comprehensive guide to not only the raw food diet, but also the raw food movement itself. This diet is sweeping America as people discover its power to not only make a body lean, but also keep disease at bay and bolster the immune system to heal from what are typically considered “incurable” diseases. Everyone who eats should read this book! The first edition won the IPPY award as “most progressive health book of the year.” The second edition of the Live Food Factor is an updated, expanded and revised comprehensive guide to the raw food diet, with a section on inspiration, a section on science, a section on the history of raw foodism, a complete how-to section, including frequently asked questions & answers, and recipes. It contains 66 scientific studies to support the superiority of eating raw. This second edition brings a summary of all the benefits of Natural Hygiene as well. It includes several chapters written mainly by Victoria BidWell, including the true cause of illness, how to detox and an entire chapter on fasting. It also includes a new chapter written mainly by Dr. Vetrano and Dr. Tosca Haag on how to get children to eat raw. There are new testimonials, many new recipes, updated science studies, and even 3 new appendices. It is packed with new and updated information. In fact, this edition has about 37% more information! (The font had to be slightly smaller to squeeze everything in!) It also contains forewords by Dr. V.Vetrano, DC, hMD, PhD, DSci (who worked extensively with Dr. Shelton of the Natural Hygiene movement) and Victoria Boutenko (one of the most noted leaders of the raw food movement). It was carefully edited for accuracy by Bob Avery, expert on the raw food diet and former editor of the M2M magazine, as well as Victoria Bidwell and Dr. Vetrano for accuracy in the Natural Hygiene components.

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The New Moosewood Cookbook (Mollie Katzen’s Classic Cooking) Review

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Just got this cookbook for a gift and I love it! Whimsical drawings, cleverly written recipes, and good food, especially for people trying to eat a little more vegetarian. So far I’ve made the samosas, the falafel, the tahini lemon sauce, the Scheherazade casserole, and the marinated sweet potatoes and broccoli, and all have been easy and turned out perfectly. If anything, Katzen errs a little on the subtle side, so if you know you like things spicy you might want to double or 1 1/2 times her herbs and spices. Otherwise, brilliant!

The New Moosewood Cookbook (Mollie Katzen’s Classic Cooking) Overview

Since its original publication in 1977, this influential and enormously popular cookbook has been at the forefront of the revolution in American eating habits. MOOSEWOOD was listed by the New York Times as one of the top ten best-selling cookbooks of all time, and no wonder. With her sophisticated, easy-to-prepare vegetarian recipes, charming pen-and-ink drawings, hand lettering, and conversational tone, Mollie introduced millions to a more healthful, natural way of cooking. This edition preserves the major revisions and additions that Mollie made in 1992, adding 5 new recipes from Mollie’s current repertoire and 16 pages of beautiful color food photography. We know you’ve seen MOOSEWOOD before, but we promise you’ve never seen it quite like this!

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Crust and Crumb: Master Formulas for Serious Bread Bakers Review

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I am having so much fun with this and Reinhart’s other books. My bread immediately improved drastically. The only downside is that the recipes produce more bread than most families need. Still, the text is interesting and easy to understand; the recipes are clear and straightforward to execute. This book and his others have proven a great source for someone who wishes to really understand how bread happens and how to make their own “world class” products.

Crust and Crumb: Master Formulas for Serious Bread Bakers Feature

• ISBN13: 9781580088022
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Crust and Crumb: Master Formulas for Serious Bread Bakers Overview

Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own.

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The Complete Idiot’s Guide to Eating Raw Review

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This book provides the how-to and know-how to begin on the raw foods journey. Whether you are just curious about the raw food world, or a seasoned vet., you’ll find what you’re looking for in this book, ‘C.I.G. to Eating Raw’. The book takes you on a voyage through the raw foodist’s reality by helping you understand the importance and nutritional benefits of a raw food diet. Then, the book prepares you by defining all the terms and kitchen tools necessary for adopting such a diet, whether for one meal, a specific amount of time or for the rest of your life!

Loaded with helpful hints, great tasting recipes and fantastic knowledge, ‘The Complete Idiot’s Guide to Eating Raw’ is a must have for anyone interested in great, healthy food. I have 2 young kids, and there are simple recipes in this book my kids can make! What a blessing. I encourage everyone to march right on out to your garden, farmers’ market, or local organic grocery store and begin taking your health into your own hands. And with this book as your ally, begin enjoying how wonderfully your personal and family’s health can taste. Well done!

The Complete Idiot’s Guide to Eating Raw Feature

• ISBN13: 9781592577712
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

The Complete Idiot’s Guide to Eating Raw Overview

A raw food diet is a purely healthy diet.

More people than ever are turning to a raw food diet. In this guide, readers will find the secrets to raw food weight loss; how raw foods can heal the body and boost energy and enthusiasm; information on the anti-aging properties of raw food; and 100+ recipes that show how raw foods can be combined into delectable meals.

• Fully explains the benefits of this increasingly popular diet choice, plus presents a mini cookbook that gets readers started on their new regimen
• Recently published studies indicate that rheumatoid and fibromyalgia patients—who number in the millions—can benefit from an uncooked vegan diet rich in antioxidants, lactobacilli, and fiber

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The Food of a Younger Land: A Portrait of American Food–Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation’s Food Was Seasonal Review

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Talked with a friend about her drives around the USA in the 50’s – 80’s, and how everything was regional when she was young and became homogeneous over the years. Got her this book and she loved it! Reminded her of many things she saw and many she missed. All her friends are now sharing this book and sharing stories of the foods they grew up eating and wondering what happened to all those delicious recipes etc. Well, this book does have some small problems in writing and descriptions, but Kurlansky seems to do a great job pulling out the important parts and showing the story of how things came about. I like his leaving the original articles but explaining the contexts. Am probably going to have to buy another copy of this for other people now, it’s started enough interest in people’s foods from the past. I probably would like more historical context for the original articles because am not a USA historian and need to learn more of that anyway. Get this book and enjoy!

The Food of a Younger Land: A Portrait of American Food–Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation’s Food Was Seasonal Overview

A remarkable portrait of American food before World War II, presented by the New York Times-bestselling author of Cod and Salt.

Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation’s food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it.

In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers’ Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called “America Eats,” was abandoned in the early 1940s because of the World War and never completed.

The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky’s brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country’s roots.

From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.

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Hungry Girl Happy Hour: 75 Recipes for Amazingly Fantastic Guilt-Free Cocktails and Party Foods Review

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Hungry Girl Happy Hour: 75 Recipes for Amazingly Fantastic Guilt-Free Cocktails and Party Foods Overview

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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living Review

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Go Dairy Free is a book that has been my companion this past month. My daughters both have a sensitivity towards dairy and as a result have had many recurrent ear infections. Go Dairy Free is already beginning to look like one of my most favorite cookbooks. It is adorned with spilled ingredients and the pages are showing signs of being flipped through over and over and yet, over again.

When I was anxiously awaiting Go Dairy Free, I was expecting a book full of wonderful, delicious recipes – a cookbook. This is much more than a cookbook. This is a guide that every dairy-free person should own. It has empowered me to more easily provide my daughters a dairy-free diet. I have learned substitutions and easy recipes. I learned more about the allergy and why the dairy was causing my daughters to have reoccurring ear infections. I appreciate the eating out tips and the list of ingredients that contains dairy. One of our main concerns with eliminating dairy from our daughters’ diets was how to make sure they were both consuming enough calcium – Alisa covered that as well. She also explains the importance of making sure your medication and skincare is diary-free. I never thought dairy might be in my daughters’ lotions or sunscreen or even their daily vitamins. I have spent many nights sitting on our couch reading through all the information Alisa shares.

I have tried many of the recipes and our favorite so far is the Carrot Pineapple Bread. My daughter enjoys taking it for snack-time at her preschool. It was so important to me that I find dairy-free foods that my girls enjoy eating. She also enjoys taking the Multi-Purpose Muffins made with blueberries. I love the Home Baked Granola recipe, it is cheaper than buying it premade and I just store a container of it in the refrigerator to use as a topping in our oatmeal along with dried fruit. The Cheese Free Scallop Potatoes recipe is delicious, I love the creamy, dairy-free sauce!

The recipes in this book have not only provided dairy-free alternatives, but it has also helped our family take a further step away from processed foods. I look forward to trying more recipes and I know this book is one that I will be constantly referring to in the future.

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living Feature

• ISBN13: 9780979128622
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living Overview

It has been estimated that over 7.5% of the U.S. population lives dairy-free, yet so few resources cater to this expansive and diverse group. To aid this niche, Alisa Fleming founded the informational website GoDairyFree.org in 2004, and produced the limited edition guidebook Dairy Free Made Easy in 2006, which quickly sold out. Back by popular demand, Alisa has updated and expanded her guide to address additional FAQs and to include an expansive cookbook section. Within this complete dairy-free living resource, you will discover …

Over 225 Delicious Dairy-Free Recipes with numerous options to satisfy dairy cravings, while focusing on naturally rich and delicious whole foods.

A Comprehensive Guide to Dairy Substitutes which explains how to purchase, use, and prepare alternatives for butter, cheese, cream, milk, and much more, from scratch.

Grocery Shopping Information from suspect ingredients lists and label-reading assistance to food suggestions and money-saving tips.

A Detailed Calcium Chapter to identify calcium-rich foods and supplements and understand other factors involved in building and maintaining strong bones.

An In-Depth Health Section that explains dairy, details the signs and symptoms of various dairy-related illnesses, and thoroughly addresses protein, fat, and nutrient issues in the dairy-free transition.

Everyday Living Tips with suggestions for skincare, supplements, store-bought foods, restaurant dining, travel, celebrations, and other social situations.

Infant Milk Allergy Checklists that go into detail on signs, symptoms, and solutions for babies with milk allergies or intolerances.

Multiple Food Allergy and Vegan-Friendly Resources including a recipe index to quickly reference which recipes are vegan and which are free from soy, eggs, wheat, gluten, peanuts, and/or tree nuts.

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Zone Meals in Seconds: 150 Fast and Delicious Recipes for Breakfast, Lunch, and Dinner (Zone (Regan)) Review

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Great companion book to “Mastering the Zone” some awesome recipes that are very very easy to make. You have to be a little bit “into the Zone” way of thinking to use it and get the most out of it. We are now using Stevia all natural sweetener (that is recommended in this book) no calories, low glycemic index and love it — so do our kids. Well worth the small amount of money we spent on this book as we all have more energy and are alot happier (no sugar crashes). We look forward to Vol II.

Zone Meals in Seconds: 150 Fast and Delicious Recipes for Breakfast, Lunch, and Dinner (Zone (Regan)) Feature

• ISBN13: 9780060989217
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Zone Meals in Seconds: 150 Fast and Delicious Recipes for Breakfast, Lunch, and Dinner (Zone (Regan)) Overview

A quick, easy, family-friendly cookbook for the millions of Zone households around the world.

Millions of people worldwide have discovered the incredible weight-loss and health benefits of living in the Zone. For almost 10 years, Lynn and Barry Sears have maintained a completely Zone-friendly kitchen. With two daughters – one a finicky first-grader and one a vegetarian teenager – Lynn has had to use all of her creative and culinary skills to keep her family healthy and happy. Zone Meals in Seconds combines Lynn’s hard-won wisdom and valuable experience with Barry’s Zone expertise and medical knowledge in the first-ever family-friendly Zone book. From quick and easy family dinner recipes and snack tips, to advice on packing school lunches and surviving backyard barbecues, this book is a must-have for people who want to experience the incredible benefits of the Zone but need help answering the all-important question, ‘What do I eat?’Written with the help of an experienced chef and recipe developer, Zone Meals in Seconds offers more than 200 fast and family-tested recipes for Zone-approved breakfasts, lunches, and dinners.

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Full Moon Feast: Food and the Hunger for Connection Review

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This is a terrific book that I stumbled on almost by accident at the SF Green Festival. I was attracted to the cover, which had symbols connected to ancient names of moons I’d heard mentioned by ritual oriented women friends. I was tired, and I knew I didn’t have the energy to deal with going into the festival. Instead I looked at this book and what really caught my interest enough for me to buy the book was the following passage:
“Regardless of what I actually ate-whether it was salads or pizza or Thanksgiving dinner- I never felt satisfied or truly nourished. I was in a state of continual state of either hunger or overfullness, often experiencing both at the same time. It would be years before I figured out why this is so. But at the time, my worry over what I was eating gave way to worry over worrying about what I was eating. My obsession with food seemed unhealthy, pathological, and I needed to get over it.
But I didn’t. On and on it went like that: dieting, binging,feeling hungry, feeling stuffed, feeling sick, making resolutions to do better, failing to do better, hating myself for failing, hating myself for hating myself. It went on for years”.
I bought the book, took it home and read the whole thing from cover to cover. It has extraordinary depth, unexpected and surprising twists and turns through all kinds of subjects about the connection of people to food and life. It is also literally delicious to read. I loaned this book to a woman who is a food writer and founder of several local farmer’s markets in my area. I couldn’t get the book back or out of her grip for over two years! With good reason, as this book is a feast all it’s own. A must read for anyone who gives a damn about how we are involved with food.

Full Moon Feast: Food and the Hunger for Connection Feature

• ISBN13: 9781933392004
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Full Moon Feast: Food and the Hunger for Connection Overview

In Full Moon Feast , accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes that display the richly satisfying flavors of foods tied to the ancient rhythm of the seasons.

Prentice decries our modern food culture: megafarms and factories, the chemically processed ghosts of real foods in our diets, and the suffering—physical, emotional, cultural, communal, and spiritual—born of a disconnect from our food sources. She laments the system that is poisoning our bodies and our communities.

But Full Moon Feast is a celebration, not a dirge. Prentice has emerged from her own early struggles with food to offer health, nourishment, and fulfillment to her readers. She recounts her relationships with local farmers alongside ancient harvest legends and methods of food preparation from indigenous cultures around the world.

Combining the radical nutrition of Sally Fallon’s Nourishing Traditions, keen agri-political acumen, and a spiritual sensibility that draws from indigenous as well as Western traditions, Full Moon Feast is a call to reconnect to our food, our land, and each other.

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The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life Review

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What a big, beautiful, magnificent collector’s cookbook! I could easily say this is one of the most gorgeous in my large collection. It is filled with full-page color photos of one of my favorite places on earth, East Tennessee. Reading it makes me feel like I’ve been on a trip back home. The recipes are also indicative of that region of the country. These recipes are included: Blackberry Cobbler; Autumn Lamb Roast; Skillet Apple Crisp; Bourbon Apple Fried Pies; Sweet Potato Pie; Deep Fried Turkey; Cider-Basted Venison; and much more. If you want to give a beautiful gift for the holidays, this is it. I love my copy!

The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life Overview

Nestled in the blue mists of Tennessee’s Smoky Mountains, the 10,000-acre bucolic refuge of Blackberry Farm houses a top-rated small inn with one of the premier farm-to-table restaurants in the country.  This sumptuous cookbook offers a collection of recipes that are as inspired by the traditional rustic cooking of the mountainous south as they are by a fresh, contemporary, artistic sensibility. Some of the dishes are robust, others are astonishingly light, all are full of heart and surprise and flavor — and all are well within the reach of the home cook.

California has the French Laundry, Virginia has the Inn at Little Washington, and Tennessee has Blackberry Farm, where the indulgences of a luxury inn are woven together with odes to nature —  fly-fishing, hiking, foraging, bird watching, and heirloom gardening —  to create a new way of looking at the world, a way in which anything seems possible.

This is particularly true at the Inn’s table and in its award-winning wine cellar. To the farm’s master gardeners, food artisans and chefs, meals are an opportunity to express not only the earth and the culture of this remote spot, but also its spirit. On a spring day this might mean Rye Whiskey-Cured Trout with Fresh and Pickled Fennel, and the summer garden might inspire a Chilled Corn Soup with Garlic Custard, a papardelle of baby carrots, or a tomato terrine. In the cooler weather, game and traditionally preserved food —  cider-basted venison, a shell-bean and gamebird cassoulet, a dried apple stack cake or  Bourbon Apple Fried Pies —  keep conversation in front of the fire lively. For all its artfulness, however, Blackberry Farm’s garden-to-table cooking tends to be an ode to a well-loved cast iron skillet, a backyard smoker or a wood-fired grill.

In the foothills, you don’t eat to eat, you eat to talk, to remember and to imagine what you will eat tomorrow. In this book, the stories of the people who practice the traditional mountain food arts —  the bacon man, the heirloom gardener, the cheese maker and sausage man —  are woven together with the recipes, lore and regional history to reflect the spirit of the cooking at Blackberry Farm. Breathtaking photographs capture the magical world that surrounds the table —  the hills and rushing creeks, the lights and shadows of the forest, the moods and moments of the garden.

The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life Specifications

From The Blackberry Farm Cookbook: Fig Tart

Fig jam intensifies the fruit flavor in this tart. We make our own jam, but high-quality commercial versions work nicely as well. We like the free-form shape and rustic feel of the tart and have shaped them smaller to make individual tarts and larger to feed a crowd. Whipped cream, slightly sweetened, is a nice addition.–Sam Beall

Ingredients

• 1/2 recipe basic pastry (recipe below)
• 1/4 cup fig jam
• 1 pound fresh figs, stemmed and halved lengthwise
• 1/3 cup plus 1 teaspoon sugar
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1 large egg
• 2 tablespoons milk

(Makes eight servings)

Directions

1. Preheat the oven to 400 degrees F. Lightly butter a baking sheet and set it aside.

2. Divide the pastry in half. On a lightly floured surface, roll each piece of dough into a 9-inch circle. Place the pastry on the prepared baking sheet; overlapping the two circles a little on one side is okay as the edges will be folded in later. Spread 2 tablespoons of jam evenly over each piece of pastry, leaving a 1 1/2-inch border. Arrange the figs over the jam. Cover the tarts with plastic wrap and set them aside.

3. In a small saucepan, cook 1/3 cup of the sugar over medium-high heat without stirring until it melts and turns amber in color. Remove the pan from the heat and carefully stir in the cream and butter, stirring until the mixture is smooth. Brush the tops of the figs with the caramel mixture. Fold the edge of the pastry over the outer edge of the figs, pleating the dough to hold it in place.

4. In a small bowl, whisk together the egg and milk. Brush the edges of the pastry with the egg mixture and then sprinkle with the remaining 1 teaspoon of sugar. Bake for about 25 minutes, until the pastry is golden brown and the figs are just tender. Serve warm or at room temperature, cut into generous wedges.

Basic Pastry

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup plus 3 tablespoons shortening
• 1 large egg
• 1/3 cup plus 1 to 3 tablespoons ice water
• 1 tablespoon distilled white vinegar

(Makes pastry for two 9- or 10-inch pie shells or one double-crust 9-inch pie)

1. Place the flour and salt in a food processor and pulse to combine. Add the shortening and pulse until the mixture resembles coarse meal. Transfer to a medium bowl and set aside.

2. In a small bowl, whisk together the egg, 1/3 cup of the ice water, and the vinegar. Pour the egg mixture over the flour mixture and stir with a fork just until the dough comes together. If the dough is too dry, add more water, 1 tablespoon at a time.

3. Turn the dough out onto a lightly floured surface and knead gently into a ball. Divide the ball in half and flatten each piece into a disk about 1 inch thick. Wrap each disk in plastic and refrigerate for at least 30 minutes, or up to 3 days; the dough can also be frozen for up to 6 months and defrosted overnight in the refrigerator prior to using.

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