Showing posts with label natural foods. Show all posts
Showing posts with label natural foods. Show all posts

Thursday, March 15, 2012

Enlightened Soups: More Than 135 Light, Healthy, Delicious and Beautiful Soups in 60 Minutes or Less Review

Enlightened Soups: More Than 135 Light, Healthy, Delicious and Beautiful Soups in 60 Minutes or Less
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Reviewed by Tina Avon for RebeccasReads (12/08)

I am a finicky cook. I have very specific requirements when it comes to cookbooks and recipes: I don't like recipes that take too long (if I get tired just reading the list of ingredients, then I know I will not be making that recipe); I don't like recipes that require too many pots and pans and, of course, the recipes must be extremely easy to prepare - impressing everyone around me and making them think that I have just spent hours and hours slaving in the kitchen, when I know that I was lucky enough to find a great recipe book that just makes me look like a wonderful cook!!!!
Well, the Enlightened Soups cookbook is the perfect answer! Its absolutely freezing here in my part of the world, and I can think of nothing better than a wonderfully hot, homemade soup to warm me up. This cookbook offers over 130 different types of soups - each one containing only healthy ingredients and requiring a minimal amount of time in the kitchen.
I love the way the book is sectioned off, either by groups of food such as poultry soups or seafood soups then further broken down by "soups by total time" with the longest taking 60 minutes to make. There is also a handy little section at the back detailing the vegan soups, the low-cal soups, the spring and summer soups, as well as a table of contents with the soups listed alphabetically. This is probably one of the best-referenced cookbooks I have ever used.

As for the recipes themselves? Well, I have not been able to work my way through the entire 135 recipes yet, but I have tried a total of 10 so far and each and every one of the recipes have been wonderfully easy to make and extremely easy to eat! The directions are easy to understand and the ingredients used are common to everyday kitchens.
Soups always make me feel secure and content, and this cookbook is an absolute treasure! The only little thing I would have to mention is that I really like accompanying photos in my cookbooks and this book has a few shots at the beginning of the book but that's it. It would have been nice to have some pictures to go with the actual recipes.
Other than that little comment, I loved this cookbook. Perfect for a cold, wintry day


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With Enlightened Soups in hand, home cooks have more than 150 quick, delicious, and innovative soup options from which to choose. From new takes on classics like Butternut Squash Soup with Sage & Thyme and Seafood Cioppino, to innovations like Moroccan Chicken Soup with Chickpeas & Lentils and Roasted Vegetable Minestrone, Enlightened Soups is filled with choices for any day of the week, any time of the year. The recipes are straightforward and well-tested, the ingredients commonly available, and the techniques geared toward the home cook; further, all of the soups follow well-recognized "enlightened" guidelines for healthy eating, with no more than ten grams of fat per serving, and plenty of superfood ingredients. In other words, each recipe is as good for you as it is good to eat. For ever-pleasing soups that are equally at home in the dining room or the kitchen, home cooks need look no further than Enlightened Soups for fast, healthful, delicious soup. Soup's on! Includes 30 small color photographs.

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Sunday, February 19, 2012

1,000 Vegetarian Recipes Review

1,000 Vegetarian Recipes
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My mother in-law bought me this book shortly after I married her son. I think she was a little worried that he wouldn't eat well because he married a vegetarian. Our first year of marriage I used only this cookbook and a few recipes my mom had given me. I can't tell you how exciting it was to sit down, read through a section of the book, write a grocery list for the items I would need, write out a dinner menu for the whole week and then call my friends to tell them what I was fixing on each night and ask them what sounded good to them so they could join us for dinner. I did this for several months until my evenings were filled with other activities. (Eating was definitely an activity when it came to using this book.) I have enjoyed every recipe I have used from this book. And they're so easy!! Here are a few of my recommendations (I don't have page numbers in front of me): The Barbecue Red Beans, Corn and Rice; Manicotti; Fajitas; Falafel; Hummus; Black Bean Hummus; and so many more. My only problem with some of the recipes is that I'm not a big salt eater and so I changed a few of the measurements on some recipes. And also, because she uses a lot of cheese (which is my favorite food) I gained a lot of weight that year. I do love the fact that she doesn't suggest using lowfat or non-fat foods to make the recipes but use caution. This is a "must have" cookbook if you love eating really good food!!

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Not just for vegetarians, there's never been a better time for this award-winning book! Carol Gelles, one of the best-known authorities on the subject, offers hundreds of appetizers, entrees, soups, salads, and more, proving that vegetarian cuisine is anything but boring. The flavor combinations are limitless, drawing on the ingredients and spices from every international cuisine. Discussions of vegetables, grains, beans, and soyfoods are interspersed throughout the recipes, making the book easy enough for beginners to follow. And every recipe is coded as lacto-vegetarian (some dairy products), ovo-vegetarian (some egg products), or vegan (made without dairy or meat products).

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Monday, November 28, 2011

The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes Review

The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes
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I've had this book on my shelf for a while, always putting off baking some gluten-free bread partly because most gluten-free recipes come out disastrously and partly because I take the easy way out and buy a loaf of rice bread at the local health food/WF store.
The other day I was having a rice-bread shortage so I thought I'd try a recipe, "Basic Featherlight Rice Bread," from the cookbook. Good thing I gave it a try. That was the best, most delicious gluten-free bread I have ever tasted. The texture couldn't be more perfect, crunchy on the outside and soft and chewy in the middle, qualities that I miss and long for from regular bread. It tastes very delicious. It also doesn't necessarily need to be toasted, as most gluten-free breads require to make them more palatable. The bread was actually very easy to make. The batter is much like cake batter, thus no worries or guess work in the kneading department. I had only filled the loaf pan barely to the quarter mark, and after about an hour the darn thing rose to the top edge of the pan. I was shocked. There was one ingredient that I had to omit, the egg replacer, since I didn't have any at hand and I really do not know what it is anyways. The bread came out perfectly regardless. I also substituted the xanthum gum with guar gum since it is significantly cheaper...
Bette Hagman organizes her recipes according to how much bread you would like to make, from small, medium or large. This was extremely helpful since I didn't want to go too overboard. She includes instructions for bread machines as well. She gives a lot of different suggestions for flour mixes that you can use. I personally prefer the rice/tapioca/potato starch mixture, so I most likely will ignore the other suggestions. Hagman has truly found an excellent method to "raise" gluten-free breads, since gluten is what allows regular wheat breads to rise so well.
I highly, highly recommend this book. I think it'll be a long time before I buy gluten-free bread at the store again.
Addendum:
I've been using this recipe for quite a while now, always making the "small" loaf-size, and thought I'd share some of the renditions with the recipe that work. Instead of the 1 egg plus 1 egg white, I use 2 eggs; I got a lil' tired of freezing the yolks - I was amassing a large collection of frozen egg yolks and not knowing what to do with them... I use the whole packet of yeast instead of measuring it out; it's close enough and the tiny bit of extra yeast will only make the bread better. I use olive oil instead of butter/margarine. (I would not recommend margarine for anything). And finally, I add 1/4 cup of flax seeds, for the extra nutrition and fiber (gluten-free foods lack fiber...) The flax seeds give it a nutty delicious flavor.

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Tuesday, September 27, 2011

The Healthy Slow Cooker Review

The Healthy Slow Cooker
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I studiously avoided learning to cook for 50+ years but a friend who's very health conscious recommended trying a slow cooker. This cookbook gave me the additional boost I needed. Finlayson is very knowledgeable about nutrition, and somehow manages to make it interesting to read about. Plus, she gives tips on what to prepare the night before, so you can set up the crock pot in the morning, turn it on, and have a great meal by the time you get home. I love the Thai Pumpkin Soup, which has become a favorite in our household. If you're trying WeightWatchers point system, this has an abundance of good recipes.

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A winning combination of healthy eating and convenience.

Here's an ideal combination: a tasty meal, nutrition for good health, and the convenience of a slow cooker. The Healthy Slow Cooker offers more than 100 delicious, nourishing recipes that are healthy and contain key nutritional, health and wellness information. Along with a complete nutrient analysis, each recipe will feature:
An icon denotes vegan friendly recipes
"Mindful morsels" that highlight particular nutritional elements
"Natural Wonders" that provide an a overview of a dish's healthful benefits


For example, Indian-Style Chicken with Puréed Spinach provides 400% of the daily requirement of Vitamin K, and cumin in the recipe improves digestion. Here's a small sampling of the tantalizing array of recipes:
Creamy Polenta with Corn and Chilies
Moroccan-Style Lamb with Apricots and Raisins
Ribs 'n' Greens with Wheatberries
Winter Vegetable Casserole
Cranberry Pear Brown Betty
Indian Banana Pudding


For diabetics, the book features a separate section of useful advice and nutrition guidelines.


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Saturday, September 17, 2011

The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (EatingWell) Review

The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (EatingWell)
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I enjoy delicious, healthy foods but I have neither the time nor the will to cook every night.
Since I bought this book, I can't wait until I can try a new recipe. Each dish has prescribed preparation time broken down into actual hands-on prep time and oven time. This has simplified my life and allowed me to quickly change a menu at the last minute if I suddenly have less time to spend at the kitchen counter in the middle of my multi-tasking.
Even the recipes that I'm skeptical of turn out delicious and I find I'm craving some of the new taste combinations.
I've developed some health issues lately and this book makes me confident that I'm eating the best possible foods to help me get well.
I suppose the best thing to say about this book is that the work that goes into the recipes is well-rewarded with delicious meals.
Other recipe books are inconsistent but, with guaranteed success, I'm more prone to cook.

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Thursday, September 15, 2011

Pillsbury: Fast and Healthy Cookbook: 350 Easy Recipes for Every Day Review

Pillsbury: Fast and Healthy Cookbook: 350 Easy Recipes for Every Day
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Honestly, I like this book better than the Better Homes & Gardens cookbook. Why? The instructions are better worded, the ingredients clearly marked at the beginning of each recipe, there are lots of pictures of nearly every recipe, and on each page there's interesting "tidbits" of information about different kinds of foods (such as the differences between different kinds of potatoes, how to care for strawberries, the history of fat in meats).
A lot of the recipes are made from things that you would normally have in your pantry, so that shopping specially for a recipe isn't a necessity. The recipes are so fast you won't have time to set the table, and so easy to follow you'll feel like Julia Child.
Who cares if these recipes are healthy? They're too yummy to count the few calories in them!

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Wednesday, September 7, 2011

The Food You Crave: Luscious Recipes for a Healthy Life Review

The Food You Crave: Luscious Recipes for a Healthy Life
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Ellie Krieger is different from the exercise fanatics and diet gurus out there in that she doesn't promise you'll lose 10 pounds or two inches off your waist if you adhere to a strict regimen over the course of a week. Instead, she provides all the tools you'll need to develop a healthy attitude toward eating that doesn't sacrifice flavor or require intensive labor. The crux of her approach is common-sensical: fresh ingredients, lots of whole grains, reasonable portions. But while the idea seems easy enough, Ellie makes it even simpler by outlining what ingredients to keep in stock (for a quick meal anytime) and what small but oh-so-important finishing touches change a dish from bland into brilliant. So far, I've made about a dozen of the recipes in this book (including 4 alone for one meal), and all have been met with rave reviews from the appreciative attendees. I recommend a meal consisting of the Oven-Fried Chicken, Garlic Fries, Zucchini Parmesan Crisps, and finishing off with the Ricotta Cheesecake with Fresh Raspberries. Let your oven do all the work, and stop worrying about your waistline!
I am a fan of Ellie's television show and completely agree with her food philosophy. If we all learn to love the way food tastes, instead of over-processing and masking it in fats and chemicals, then we can once again relish our meals instead of feeling guilty about them. Ellie will show you how in this book full of great recipes. Not only does she transform comfort foods like mashed potatoes and meatloaf into her better-for-youversions, but she also provides recipes inspired by a variety of cuisines ranging from Asian, Greek, and Middle-Eastern and covering every meal, including side dishes and desserts.
Don't expect a strict plan or any guaranteed weight loss. Ellie herself doesn't tout the "Never" approach and teaches us all that foods belong in three categories: Usually, Sometimes, and Rarely. The main reason most diets fail is because they are unrealistic and too limiting. Ellie's approach is different; it shows you a better way to eat "The Food You Crave." Anyone who wants to learn how to prepare delicious AND healthful foods should pick up a copy of this book!


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Do you think that healthy food couldn't possibly taste good? Does the idea of "eating healthy" conjure up images of roughage and steamed vegetables? Author Ellie Krieger, host of Food Network's Healthy Appetite, will change all that. A registered dietitian, Ellie is also a lover and proponent of good, fresh food, simply but deliciously prepared. And she's not about denial--no nonfat foods here, because when you take the fat out of natural foods, in go the chemicals. Don't deny yourself butter--use a pat of it, but put it front and center on those mashed potatoes, so you can revel in it with all your senses. The Food You Crave is all you'll need to change the way you eat and change the way you feel. It contains 200 recipes that cover every meal of the day and every craving you might have. Every recipe contains a complete nutritional breakdown, as well as tips on ingredients and techniques that will keep you eating smart and eating well.

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Monday, September 5, 2011

American Macrobiotic Cuisine: A Macrobiotic Celebration of American Ethnic Cooking Review

American Macrobiotic Cuisine: A Macrobiotic Celebration of American Ethnic Cooking
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This book is a great introduction to the various foods that are eaten according to Macrobiotic principles, in plain English. Each of the basic foods is described, along with handling and preparation information. I am looking forward to trying some of the desserts! I was worried that this style of eating would be very limiting and dull but this book dispels that idea with the variety of meals it presents.

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Dispelling the mystery that surrounds macrobiotic cooking, this resource shows how a macrobiotic diet--based upon local fresh vegetables and other easy-to-find ingredients--can include everything from French Onion Soup and Green Corn Tamale to Lemon-Lime Pudding Pie and Ginger Cookies. 94 illustrations.

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