Some food for thought. While broiling in the sun, why not leave the must-read books home and let a hot cookbook dish out some advice? Here, a quintet from Da Capo Lifelong Books.
At first glance, breakfast seems tough to navigate on the Paleo diet; after all, what would a breakfast table look like without cereals, pastries, and breads, or even yogurt or orange juice?As the most important meal of the day, it’s important that your breakfast gives you a good head start—and the best way to set yourself up for a productive day without a mid-morning crash, according to Paleo chef Jane Barthelemy, is to refocus back on natural foods and away from the grains, legumes, dairy, refined sugars, and processed foods that contribute to so many major health problems.
In Good Morning Paleo ($18.99), Barthelemy outlines over 150 low-carb recipes for delicious breakfasts that are gluten-, grain-, and dairy free. Cinnamon Swirl French Toast and Raspberry Cheesecake Parfait are just two of many vegetarian and/or vegan options; the majority of the recipes, like Southwest Vegetable Fritters, are dairy-free; and many others support diets that are tree nut-free (such as Mushroom Cheese Soufflé), diabetic-friendly (such as Peach Shortbread Crumble), and candida-friendly (such as Sweet Potato Rosemary Biscuits). Pass a piece of Chocolate Pumpkin Bread please.
Having successfully ventured into the worlds of vegan desserts and vegan international cuisine, Veganomicon co-author Terry Hope Romero is back with another cookbook and ready to help those with a plant-based diet clear their next cooking hurdle: entrée salads. In Salad Samurai ($19.99), she debunks the myth that salads are only an appetizer, using whole food ingredients and plant-based proteins that will appeal to vegans and non-vegans in equal measure.This cookbook neatly splits salads into the best times of the year to eat them, and features recipes like Mushroom, Barley & Brussels Harvest Bowl; Fresh Fig and Tempeh Salad with Creamy Cilantro Lime Dressing; Curry Pumpkin Collard Wraps; Pomegranate Quinoa Holiday Tabouli; Gingery Beets & Lentils with Tahini and Agave Nectar;Strawberry Spinach Salad with Orange Poppy Seed Dressing;and a host of others that take advantage of seasonal ingredients.
Romero also offers a Salad Manifesto for how to stop making salads that disappoint,complete with a breakdown of lesser known ingredients that can help bulk up meatless and dairy-free salads,a planner to help salad-making fit your busy schedule, and information on how to createsalads that are both kid- and work-friendly.
From basic favorites like Klassic Caesar Salad; Tempeh Taco Salad Bowl; and Salade Niçoise Bento Box to inventive and exotic salads like Kimchi Black Rice with Asian Pear; Avocado Amaranth Bhel Puri Chaat; Miso Edamame Succotash Salad; and Couscous with Snap Peas & Za’atar Dressing; the one hundred recipes in Salad Samurai are a must for dedicated vegans, a good way to ease into salads for even the most stubborn meat lover, and a great resource for anyone who wants to move to a more sustainable, healthy diet.
Walking through a farmers market at any time of the year is an exercise in temptation: basket after basket of the ripest and brightest produce, sold by the local farmers and gardeners who grew them to the home cooks who can’t wait to enjoy them. The New Greenmarket Cookbook ($24.99) brings New York City’s top culinary minds to local produce stands everywhere, showing readers how to get the most out of the freshest ingredients. Th tome’s subtitle says it all: Recipes and Tips from Today’s Finest Chefs and the Stories Behind the Farms that Inspire.The recipes follow the natural cycle of a year at the market:
Spring: Anna Klinger’s Dandelion Green Salad with Market Pancetta; Sugar Snap Pea and Whipped Ricotta Tartines from Food & Wine’s Dana Cowin; Anita Lo’s Oysters on the Half Shell with Rhubarb Mignonette, or a Green Giant cocktail from The Clover Club, with sugar snap peas and tarragon leaves.
Summer: Amanda Hesser’s Brown Butter Tomatoes; Lamb Burgers with Tzatziki and Arugula from Karen Weinberg; Cantaloupe and Hyssop Pops from People’s Pops; Fany Gerson’s Spicy Watermelon Granita; or José Andrés’s Oyamel Maraschino Cherries.
Fall: April Bloomfield’s Fennel Salad with Goat Cheese and Hazelnuts; Spicy Sweet Potato Salad from Tamar Adler; Union Square Café’s Pan-Seared Scallops with Apple Cider Brown Butter and Brussels Sprout-Apple Slaw; or Spiced Pound Cake with Pear Compote from Matt Lee and Ted Lee.
Winter: Spiced Squash Soup from Jeremy Bearman, Buckwheat Honey Roasted Lamb Ribs from Fatty Crab; Apple Crisp with Cornmeal Topping from David Lebovitz; or Jennifer King’s Maple Walnut Caramel Corn Balls.
Complete with profiles of 20 farmers who sell directly from the soil to the city sidewalks of New York City’s Greenmarket, The New Greenmarket Cookbook celebrates the bounty and culture of farmers markets.
As health-conscious Americans shift their focus away from dieting and towards whole, nourishing foods, vegan and raw food diets have been moving into the spotlight. But can you embrace raw foods without breaking the bank? Is it possible to get the nutrition you need on a plant based diet? Will you be able to juggle food prep with everything else in your hectic life? Can raw and vegan foods still taste satisfying and delicious?
Gena Hamshaw’s Choosing Raw: Making Raw Foods Part of the Way You Eat ( $19.99) walks readers through the health benefits and ethical considerations of a vegan and raw-focused diet, and includes a list of pantry staples, explanations of common misconceptions and a 21-day sample menu. Choosing Raw showcases a simple, nourishing, and flavorful lifestyle that can bring everyone a little closer to nature. May we suggest Easy Berry Breakfast Pizza, Hummus Kale Chips, Creamy Basil and Ginger Noodles and Cherry Vanilla Tahini Ice Cream
Thinking about detoxing? The Weekend Wonder Detox (Da Capo Lifelong Books, $16.99) features clinical nutritionist Michelle Schoffro Cook’s six three-day programs designed to help readers look and feel better fast—without jumping through the hoops of the traditional lengthy, complicated and costly detox process. Dr. Cook’s plans combine detox recipes and nutritional advice with other healing therapies, such as mediation, aromatherapy, acupressure, and yoga, to relax and balance the mind and spirit along with the body. Each program targets a different problem zone of the body.
Toxins are an inevitable part of modern living; they’re in our food, water, cleaning supplies, medications, and air. And they’re not doing us any favors: The International Agency for Research on Cancer has concluded that 80% of all cancers are attributable to environmental influences, including exposure to carcinogenic chemicals—not to mention the countless cases of diabetes, obesity, and cardiovascular and respiratory illnesses that are complicated by environmental factors. And while many popular detoxes can help, they focus primarily on short runs of deprivation diets, leading to temporary, superficial, and often downright unhealthy results.
Here’s the menu:
1. Love Your Liver In charge of more than five hundred functions, the liver is the most important and most overworked organ. Clean it up to increase energy and clarity of thought, develop luminous skin, flatten the tummy, and increase metabolism.
2. Lymphomania Cleaning up this network of nodes and tubes that that keeps cells sewage-free will help reduce aches and pains, bloating, puffiness, cellulite, and fat deposits.
3. Kidney Flush The kidneys are the first line of defense against toxins. When they’re at their best, they regulate the excretory system and reduce back pain, bloating, and puffy eyes.
4.Colon Cleanse A fiber-filled diet along with cardio and some abdominal TLC will boost the colon’s function, leading to a flatter stomach, decreased bloating and improved digestion, heightened immunity, and an all-around lighter feeling.
5. Skin Rejuvenation Most common cosmetics and personal care products contain more than eight hundred toxins. Eliminating them will reduce acne, rashes and dry skin.
6. Fat Blast Target fat stores and amp up metabolism as a way to jump start the journey to weight loss and healthy eating.