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Forks Over Knives: The Plant-Based Way to Health

What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchers—and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet—it could save your life. It may overturn most of the diet advice you’ve heard—but the experts behind Forks Over Knives aren't afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm—and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet. Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include: Insights from the luminaries behind the film—Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others Success stories from converts to plant-based eating—like San’Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great! The many benefits of a whole-foods, plant-based diet—for you, for animals and the environment, and for our future A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools 125 recipes from 25 champions of plant-based dining—from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp—delicious, healthy, and for every meal, every day.

Deliciously G-Free: Food So Flavorful They'll Never Believe It'

From the author of The G-Free Diet and the co-host of ABC’s The View comes a vital book about scrumptiously satisfying gluten-free food—with easy-to-follow recipes, healthy tips, and full-color photographs throughout.Growing up in a family where everyone came together at the dinner table, Elizabeth Hasselbeck savored the signature meatball, lasagna, and ziti dishes of her grandmother and great-grandmother, and the pierogies of her father’s heritage. But a decade ago, the Emmy Award–winning co-host of The View, New York Times bestselling author, and mother of three was diagnosed with celiac disease, and the family recipes she grew up suddenly became strictly off-limits. Or so she thought. Getting rid of gluten, however, doesn’t have to mean giving up taste. Deliciously G-Free combines Hasselbeck’s knowledge for healthy living and passion for tasty food to bring you 100 delectable, easy-to-make, and family-friendly gluten-free recipes. By adding a variety of other ingredients to the fridge and pantry, she’s perfected scrumptious zero-gluten versions of old standards and new creations that would make her relatives proud, including • Breakfasts to Remember: Egg Sandwiches, Coconut Raspberry Muffins, French Toast with Caramel Rum Banana, Biscuits, Frittata• All-Star Appetizers: Pork Pot Stickers, Stuffed Mushrooms, Smoked Salmon on Corn Fritters, Crab Cakes with Homemade Tartar Sauce, and Hot Artichoke Dip• Mouth-Watering Main Meals: Chicken Enchiladas, Quinoa Cornbread, Mac and Cheese, Lasagna, Pad Thai, Chimichurri Flank Steak, and Buttermilk Chicken• Deliciously Irresistible Desserts: Chocolista Chocolate Cupcakes, Blueberry Raspberry Cobbler, Chocolate Chip Cookies, Tiramisu, Birthday Cakes, and Double Chocolate Brownies Loaded with gorgeous color photos, Deliciously G-Free also satisfies your taste buds with ideas for gourmet entertaining, kid-friendly concoctions, cool-weather comfort foods, and “Get Fit” G-Free recipes. Plus, Hasselbeck opens up about her own gluten-free journey—from getting diagnosed to getting her family on board—and shares tips for how to stock your kitchen, prevent cross-contamination, and whip up G-Free flour mixes that literally take the cake. Looking great and feeling good from the inside-out is just one Deliciously G-Free meal away!

The Pioneer Woman Cooks: Food from My Frontier

I'm Pioneer Woman. And I love to cook. Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself. The Pioneer Woman Cooks: Food from My Frontier is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Perfect Pancakes, Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way. In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.) I hope you enjoy, devour, and love this book. I sure did love making it for you.

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

The Pioneer Woman Cooks , hardcover, 0061658197

Cupcakes, Cookies & Pie, Oh, My!

You have conquered cupcakes, now you can move on to creating delightful cookies, pies, cheesecakes, pound cakes and more. Just like in previous books, What's New, Cupcake? Alan Richardson and Karen Tack use their imaginations to bring you even more amazing and playful desserts like Laying Hen Coconut Custard Pies, Crispy Treat Skateboard, and Nacho Normal Cheesecake. The best part is every decorating item can be found in your supermarket. Start having fun now! Softcover, color photos, 240 pages, (c)2011.

Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen

This cookbook offers over 100 recipes that implement paleo guidelines and principles - no grains, no gluten, no legumes, no dairy. These recipes can help you lose weight, eat healthy and achieve optimum fitness. Color photos and entertaining stories round out the text.

The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of Ame

Cook's Illustrated Magazine has stood the test of time and distinguished itself among the pack by having a singular focus--developing recipes that work the first time and every time; it's as simple as that. For the first time since the magazine's inception, more than 2,000 of Cook's Illustrated's landmark recipes have been carefully compiled into a wide-ranging compendium that shows you how to make your favorite dishes better. A must-have collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime--and guarantees impeccable results.

Nourishing Traditions: The Cookbook that Challenges Politically Correct

A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease, and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods. Recommended in Laura Berquist Health SyllabusAuthor: Sally FallonFormat: 688 pages, Paperback Publisher: New Trends Publishing, Inc (October 1999)ISBN: 978-0967089737

Weight Watchers One Pot Cookbook

Sample Recipes Fallen Chocolate Cake(Click photo for recipe) Chicken in White Wine(Click photo for recipe) Provencal Lamb with Tomatoes, Onions & Olives (Click photo for recipe)

Essential Pepin: More Than 700 All-Time Favorites from My Life in Food

Fall into Cooking Featured Recipe from Jacques Pepin’s Essential Pepin When the weather gets cooler in the fall, I make soup. I generally cook up a big batch and freeze some for whenever I need it. This one, with sausage, potatoes, and cabbage, is hearty and good for cold weather. It’s terrific served with thick slices of country bread, and if you have a salad as well, you’ve got a complete dinner. Sausage, Potato, and Cabbage Soup Serves 8 Ingredients 8 ounces mild Italian sausage meat 2 small onions, cut into 1-inch-thick slices (1 ½ cups) 6 scallions, trimmed (leaving some green) and cut into ½-inch pieces (1¼ cups) 6 cups water 1 pound potatoes, peeled and cut into ½-inch-thick slices 8 ounces savoy cabbage, cut into 1 ½-inch pieces (4 cups) 1¼ teaspoons salt Crusty French bread Break the sausage meat into 1-inch pieces and place it in a saucepan over high heat. Sauté, stirring and scraping the bottom of the pan with a wooden spoon to keep the meat from sticking, for 10 minutes, or until the sausage is well browned. Add the onions and scallions and cook for 1 minute. Stir in the water, potatoes, cabbage, and salt and bring to a boil. Cover, reduce the heat to low, and cook for 45 minutes. Serve the soup in bowls with chunks of crusty French bread. Baker’s Wife Potatoes This classic potato gratin is made in France in many places, as is the famous dauphinois gratin, which is made with cream, milk, and garlic. The dauphinois has many more calories than this one, which is flavorful and ideal with any type of roast, from a roast chicken to a leg of lamb. The potatoes are sliced but not washed, which would cause them to lose the starch that binds the dish. A good chicken stock and a little white wine are added for acidity, and the gratin is flavored with thyme and bay leaves. It can be prepared ahead and even frozen. Serves 8 Ingredients 2 pounds Yukon Gold potatoes 1 tablespoon peanut oil 4 cups thinly sliced onions (about 14 ounces) 6 large garlic cloves, thinly sliced (3 tablespoons) 3 cups homemade chicken stock (page 612) or low-salt canned chicken broth 1 teaspoon salt, or to taste½ teaspoon freshly ground black pepper½ cup dry white wine 3 bay leaves2 fresh thyme sprigs Preheat the oven to 375 degrees. Peel the potatoes and cut them into ⅛-inch-thick slices. Heat the oil in a large saucepan. When it is hot, add the onions and sauté them for 3 to 4 minutes. Add the remaining ingredients, including the potatoes, mixing gently, and bring to a boil. Transfer the mixture to an 8-cup gratin dish. Bake for 50 minutes to 1 hour, until most of the moisture is absorbed and the potatoes are tender when pierced with a fork. Serve. Chicken Legs with Wine and Yams I love both yams and sweet potatoes and use them in different ways, sometimes in soup, sometimes simply split in half and roasted in the oven. You can use either sweet potatoes or yams in this casserole, which also includes mushrooms, chicken, and wine. This is a great dish for company. It can be prepared ahead and reheated--which makes it even better. Serves 4 Ingredients 2 tablespoons olive oil 4 whole chicken legs (about 3 pounds total), skin removed, drumsticks and thighs separated ¼ cup chopped onion 4 large shallots (about 6 ounces), sliced (about 1½cups) 8 medium mushrooms (about 5 ounces), cleaned and halved 4 small yams or sweet potatoes (about 1 pound), peeled and halved lengthwise1 cup dry white wine8 large garlic cloves, crushed and chopped (2 tablespoons) ¾ teaspoon salt½ teaspoon freshly ground black pepper2 tablespoons chopped fresh parsley Heat the oil in a large skillet. Add the chicken pieces in batches and sauté over medium-high heat until browned on all sides, about 10 minutes. Add the onion and cook for 1 minute. Add the shallots, mushrooms, yams or sweet potatoes, wine, garlic, salt, and pepper. Bring to a boil, cover, reduce the heat, and boil very gently for 20 minutes. Garnish with the parsley and serve.