My New Roots Download Ebook PDF Epub Online

Author : Sarah Britton
Publisher : Clarkson Potter
Release : 2015-03-31
Page : 256
Category : Cooking
ISBN 13 : 9780804185387
Description :


The holistic nutritionist and writer behind the popular food blog MyNewRoots.org offers 100 healthy, whole food, vegetarian recipes that don't use processed ingredients, refined flours or sugar, including Butternut Squash Lasagna, Savory Sprint Hand Pies and Carrot Rhubarb Muffins.


Author : Sarah Britton
Publisher :
Release : 2015-03-10
Page : 240
Category :
ISBN 13 : 9780449016442
Description :


Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.


Author : Sarah Britton
Publisher : Bluebird
Release : 2020-01-09
Page : 256
Category : Cooking (Natural foods)
ISBN 13 : 9781529030181
Description :


A total inspiration in my kitchen, this book is an essential read for anyone wanting to put more whole foods, veg and joy into their kitchen.' Anna Jones author of A Modern Way to EatSarah Britton's healthy eating blog My New Roots draws over half a million views a month with her vibrant vegetarian dishes.My New Roots cookbook is packed with over a hundred simple and mouth-watering vegetarian recipes, including fragrant courgette and coconut noodle soup, homemade ginger ale, comforting chocolate chilli and a decadent chai upside-down plum cake. Free from processed ingredients such as refined flours and sugars, My New Roots embraces all-natural ingredients - so you can have as much as you want and know that it's good for your body. With options that are free from dairy, sugar and gluten, low carb and alkaline rich, these seasonal, healthy recipes are designed to satisfy your appetite and make you feel fantastic. My New Roots puts delicious, irresistible, whole foods at the centre of your plate to help boost your energy levels, and make your body and mind healthy and happy, one meal at a time.


Author : Sarah Britton
Publisher : Appetite by Random House
Release : 2015-03-31
Page : 256
Category : Cooking
ISBN 13 : 0449016455
Description :


Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.


Author : Sarah Britton
Publisher : Clarkson Potter
Release : 2015-03-31
Page : 256
Category : Cooking
ISBN 13 : 0804185395
Description :


At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.


Author : Sarah Britton
Publisher : Pan Macmillan
Release : 2015-04-09
Page :
Category : Cooking
ISBN 13 : 144729095X
Description :


'A total inspiration in my kitchen, this book is an essential read for anyone wanting to put more whole foods, veg and joy into their kitchen.' Anna Jones author of A Modern Way to Eat My New Roots is packed with more than one hundred simple and mouth-watering vegetarian recipes, including fragrant courgette and coconut noodle soup, homemade ginger ale, comforting chocolate chilli and a decadent chai upside-down plum cake. Whether you're vegetarian or vegan or just want to introduce more plants into your diet, there are so many seasonal options to choose from in this beautiful book. My New Roots embraces all-natural ingredients - so you can have as much as you want and know that it's good for your body. With options that are free from sugar and gluten, these seasonal, healthy recipes are designed to taste incredible, satisfy your appetite and make you feel fantastic. Sarah Britton's healthy eating blog My New Roots draws over half a million views a month with her vibrant vegetarian dishes. This beautiful trade paperback edition puts delicious and irresistible whole foods at the centre of every plate.


Author : Sarah Britton
Publisher : Appetite by Random House
Release : 2017-02-14
Page : 256
Category : Cooking
ISBN 13 : 0147529786
Description :


Simplify whole foods cooking for weeknights--with 100 inspired vegetarian recipes made with supermarket ingredients. Sarah Britton streamlines vegetarian cooking by bringing her signature bright photography and fantastic flavors to an accessible cookbook fit for any budget, any day of the week. Her mains, sides, soups, salads, and snacks all call for easy cooking techniques and ingredients found in any grocery store. With callouts to vegan and gluten-free options and ideas for substitutions, this beautiful cookbook shows readers how to cook smart, not hard.


Author : Sarah Britton
Publisher : Jacqui Small
Release : 2017-06-15
Page : 240
Category :
ISBN 13 : 9781911127352
Description :


This is the follow-up book to the much-acclaimed My New Roots, published in spring 2015. Following the publication of Sarah's first book, one of the most common requests from her fans was for wholesome, nutrient-rich recipes that come together in a snap with ingredients found in your neighbourhood grocery rather than a speciality store. Sarah responds with Naturally Nourished, featuring 100 new recipes for inspired weeknight cooking. Bringing the signature bright photography and fantastic flavours that she is beloved for, Britton shows how to streamline vegetarian cooking with chapters on mains, sides, soups, salads, and snacks (both sweet and savoury). Instructions feature easy cooking techniques that anyone can master as well as icons for vegan and gluten-free options. Almost every recipe also includes "rollover" options for using leftovers in a different recipe from the book--encouraging readers to cook smart, not hard. The recipes are divided into the following chapters: Satisfying Soups Sumptuous Salads Nourishing Mains Simple Sides and Small Plates Savoury and Sweet Snacks


Author : Khyati Y. Joshi
Publisher : Rutgers University Press
Release : 2006-05-23
Page : 288
Category : Social Science
ISBN 13 : 0813539889
Description :


In this compelling look at second-generation Indian Americans, Khyati Y. Joshi draws on case studies and interviews with forty-one second-generation Indian Americans, analyzing their experiences involving religion, race, and ethnicity from elementary school to adulthood. As she maps the crossroads they encounter as they navigate between their homes and the wider American milieu, Joshi shows how their identities have developed differently from their parents’ and their non-Indian peers’ and how religion often exerted a dramatic effect. The experiences of Joshi’s research participants reveal how race and religion interact, intersect, and affect each other in a society where Christianity and whiteness are the norm. Joshi shows how religion is racialized for Indian Americans and offers important insights in the wake of 9/11 and the backlash against Americans who look Middle Eastern and South Asian. Through her candid insights into the internal conflicts contemporary Indian Americans face and the religious and racial discrimination they encounter, Joshi provides a timely window into the ways that race, religion, and ethnicity interact in day-to-day life.


Author : Matt Jennings
Publisher : Artisan Books
Release : 2017-10-17
Page : 353
Category : Cooking
ISBN 13 : 1579658148
Description :


“From his soul to your table, these dishes will take you right to New England and all the delectable seasonal provisions it offers.” —Daniel Boulud, chef/owner, The Dinex Group Named a Best Cookbook of the Year by the Los Angeles Times, the Atlanta Journal-Constitution, Rachael Ray Every Day, and Fine Cooking In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking. With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine’s 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams). With over 100 vibrant, ingredient-driven recipes—including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings’s award-winning restaurant, Townsman—Homegrown shines a spotlight on a trailblazing chef and pays homage to America’s oldest cuisine. “[An] illuminating, gotta-have resource . . . A gifted storyteller, Jennings uses his Northeastern heritage as a prism, sharing the beauty and bounty of this historic, tradition-laden region through 100 practical, easy-to-follow recipes that resonate far beyond the borders of Maine, Vermont, New Hampshire, Massachusetts, Rhode Island and Connecticut.” —Minneapolis Star Tribune “This one’s a stunner.” —The Atlanta Journal-Constitution


Author : Kristin Cavallari
Publisher : Rodale Books
Release : 2018-04-03
Page : 272
Category : Cooking
ISBN 13 : 1623369177
Description :


From New York Times bestselling author Kristin Cavallari comes a cookbook that reveals what she eats every day. In Balancing in Heels, Kristin Cavallari shared her personal journey along with her tips on everything from style to relationships. And now, with True Roots, Cavallari shows you that improving the way you eat doesn’t have to be difficult—a clean and toxin-free diet can and should be fun, easy, and enjoyable. She learned the hard way that dieting leads nowhere good, and that a clean lifestyle is the ticket to feeling and being healthy. So how does Kristin eat? Organic as much as possible, wild-caught fish, grass-fed beef, fresh fruits and vegetables, and nothing white—no white flour, sugar, or salt. She avoids anything heavily processed and anything that has been stripped of natural nutrients. She maintains a lifestyle free of toxic chemicals and is passionate about creating delicious and hearty food from real ingredients. She wants her food to be true, as close to its natural state as possible. Her recipes—green banana muffins, bison and veggie kabobs, and even zucchini almond butter blondies—are proof that a healthy lifestyle isn’t boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically.


Author : Sara Forte
Publisher : Ten Speed Press
Release : 2012-08-28
Page : 252
Category : Cooking
ISBN 13 : 1607741156
Description :


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.


Author : Vivian Howard
Publisher : Little, Brown
Release : 2016-10-04
Page : 576
Category : Cooking
ISBN 13 : 0316381098
Description :


Vivian Howard, star of PBS's A Chef's Life, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories. This new classic of American country cooking proves that the food of Deep Run, North Carolina -- Vivian's home -- is as rich as any culinary tradition in the world. Organized by ingredient with dishes suited to every skill level, from beginners to confident cooks, Deep Run Roots features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe. Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food. Deep Run Roots is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing. Recipes include: Family favorites like Blueberry BBQ Chicken Creamed Collard-Stuffed Potatoes Fried Yams with Five-Spice Maple Bacon Candy Chicken and Rice Country-Style Pork Ribs in Red Curry-Braised Watermelon Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie. You'll also find 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.


Author : Deborah Feldman
Publisher : Simon and Schuster
Release : 2012-10-02
Page : 254
Category : Biography & Autobiography
ISBN 13 : 1439187010
Description :


Traces the author's upbringing in a Hasidic community in Brooklyn, describing the strict rules that governed her life, arranged marriage at the age of seventeen, and the birth of her son, which led to her plan to leave and forge her own path in life.


Author : Clotilde Dusoulier
Publisher : Clarkson Potter
Release : 2013-07-02
Page : 224
Category : Cooking
ISBN 13 : 0307984826
Description :


Presents a collection of vegetarian recipes inspired by French cooking, using basic, readily available ingredients and including several options that are dairy- and gluten-free.


Author : Wes Jackson
Publisher : U of Nebraska Press
Release : 1980-01-01
Page : 150
Category : Science
ISBN 13 : 9780803275621
Description :


"The plowshare may well have destroyed more options for future generations than the sword," writes Wes Jackson in a review of practices that have brought U.S. agriculture to the edge of disaster. Tillage has hastened the erosion of irreplaceable topsoil everywhere and a technology based on fossil fuels has increased yields for short-term profits, leaving crops ever more vulnerable to diseases, pests, and droughts. Such, says Jackson, is "the failure of success." As high-technology agriculture becomes more wasteful and expensive, more farmers are being forced off the land or into bankruptcy. ø Jackson's major solution calls for the development of plant combinations that yield food while holding the soil and re-newing its nutrients without plowing or applying fossil-fuel-based fertilizers or pesticides. His new way of raising crops, by working with the soil's natural systems, would keep the world's bread-basket producing perpetually.


Author : Steven Satterfield
Publisher : Harper Collins
Release : 2015-03-03
Page : 496
Category : Cooking
ISBN 13 : 0062283715
Description :


Finalist for the 2016 IACP Awards: Julia Child First Book Eat More Vegetables. Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by theNew York Times’ Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen. Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.


Author : Alex Haley
Publisher : Vintage Classic
Release : 2018-06-18
Page : 704
Category :
ISBN 13 : 9781784873387
Description :


WITH A NEW INTRODUCTION BY DAVID OLUSOGA Winner of the Pulitzer Prize and the National Book Award Tracing his ancestry through six generations - slaves and freedmen, farmers and blacksmiths, lawyers and architects - back to Africa, Alex Haley discovered a sixteen-year-old youth, Kunta Kinte. It was this young man, who had been torn from his homeland and in torment and anguish brought to the slave markets of the New World, who held the key to Haley's deep and distant past.


Author : Liz Moody
Publisher : Clarkson Potter
Release : 2019
Page : 240
Category : Cooking
ISBN 13 : 0525573275
Description :


Healthier Together is all about nourishing and cooking for your body and your soul--and the best way to accomplish that is with another person. Food writer and health blogger Liz Moody once followed trendy diets and ate solely for fuel, not for flavor. That changed when she met her soon-to-be-boyfriend and they started cooking nutrient- and vegetable-rich meals. She not only fell in love with food again, but she also discovered that setting goals and sticking to them is easier and more gratifying when paired with someone else. Mincing garlic and sautéing onions together eventually led the couple to marriage--proving that good food really is the universal connector! These 100+ flavor-packed recipes are designed to be cooked and enjoyed by two people, plus they're all gluten-free, dairy-free, and plant-centered. They include homemade alternatives for all the foods you love to share, such as brunch, takeout, and sweet treats. Indulge in Cardamom Banana Bread Pancakes with Candied Coffee Walnuts, Cornflake "Fried" Chicken, General Tso's Cauliflower, and Chocolate Tahini Brownie Bites. Pick your partner--near or far--and get ready to get healthy.


Author : Rebecca Leffler
Publisher : The Experiment
Release : 2015-04-21
Page : 224
Category : Cooking
ISBN 13 : 1615192522
Description :


Say Bonjour to Green Cuisine—it’s the new French way to be healthy, happy, and stylish, bien sûr! No one does food and lifestyle like the French! That’s why the French approach to clean, green eating adds a dash of flair—or a drizzle of decadence—to even the humblest of fruits, veggies, and legumes. In this cheerful, charming cookbook, Rebecca Leffler shows you how they do it. She introduces her “best friend foods” like sweet potatoes and chia, whirlwinds through an entire rainbow of juices and smoothies, and keeps the focus on fitness, food, and fun in equal measures. Globally inspired, but with lots of French accents, all 150 plant-based recipes are free of gluten, soy, and refined sugar. Rebecca organizes them the natural way: by season. Feed your body what it needs during . . . Spring: Beet Rawvioli with Faux-mage, White Asparagus Velouté, Le “Chic” Cake Summer: Salade Niçoise, Cabinet Curry, “Split”-Second Banana Ice Cream Fall: Sobeautiful Soba Salad, Beauty Bourguignon, Pancrêpes, Apple Tarte Tatin Winter: Totally Wild Stuffed Squash, Amaranth Caviar, Happy Hazelnut Quinoa Bowl. Plus, enjoy Rebecca’s mood-boosting tips year round: natural beauty treatments, illustrated yoga poses, and positive playlists to sing along with as you peel, mince, and stir. Having to choose between pleasure and health is so last season. It’s time to say non to unhealthy foods and oui to color, flavor, variety, and smiles!